Introduction to the basic concepts of food safety

1. The concept of food safety
2. The importance of food safety and suitability for human consumption
3. Objectives and scope of application of the general principles of food safety
4. Important definitions for applying the general principles of food safety
5. Positive aspects of implementing food safety management systems
6. Defining the scope, objectives and elements of application of good manufacturing practices and sound health practices in food preparation, processing and handling
7. Practical exercises

Health of workers and personal practices

1. Disease control - personal health considerations - clothing - hand washing
2. Infections and open ligaments - smoking and chewing gum and candy - visitors' instructions

Applying the general principles of food safety in the production of primary foodstuffs

1. Environmental health - healthy production of primary food sources - handling, storage and transportation
2. Hygiene, maintenance and personal health in the production of primary foodstuffs

Instructions for Health Affairs and Production Operations

1. Floors - Drainage holes - Cleaning schedule - Brush use program
2. Containers for raw materials or food products
3. Sanitizing hands
4. Disinfection basins for shoes - pedals
5. Sanitary condition of the tools - garbage collection and disposal
6. Clean the bags and containers of raw materials before opening them - food oils and greases
7. Reuse of packing materials (wooden bases and boxes)
8. Use of glassware in production halls - Receiving and shipping practices Hand-cleaning compounds and toxic compounds - Packaging and product protection practices
9. Practices of using mechanical loading devices - product storage practices.
10. Practical exercises

Requirements for the building and facilities

1. Location - building design and construction - factory coordination - suspended ceilings and ceilings - floors
2. Walls, plinths and pedestals - internal structures and fittings - equipment - lighting
3. HVAC needs - water source - drinking water means - steam
4. Compressed air - means for cleaning and disinfecting hands - toilets and locker rooms
5. Dining rooms and smoking areas - temporary markets and vending machines - garbage collection place

Specific requirements for stores

1. Inventory Order - Rotate Inventory
2. Damaged product circulation - perimeter line inspection.
3. Requirements for the design of devices and tools
4. Availability of sanitary specifications - use of permitted materials - preparation of tools

Requirements for transportation and handling

1. Requirements - use and maintenance
2. Practical exercises
3. Introduction to the HACCP System
4. Evolution of the concepts and principles of the system
5. Programs for the basic requirements of food safety management systems
6. Good Manufacturing Practices - Good Hygienic Practices - Standard Procedures for Hygiene and Disinfection
7. Pest control - Preventive maintenance and calibration - Product identification, confirmation, traceability and recall - Training
8. Factors that affect the implementation of the HACCP system
9. Initial steps for applying the HACCP system
10. Practical exercises

Principles System HACCP

1. The first principle - analysis of sources of danger and identification of control measures
2. The second principle - identification of critical control points
3. The third principle - determining critical limits
4. The fourth principle - Establishing Critical Control Point Follow-up Procedures
5. The fifth principle - Corrective Actions
6. The sixth principle - Verification
7. The seventh principle - Establishing the Registration System
8. Developing HACCP plans for some food products.
9. Practical exercises