In compliance with the Guidelines for Food Handlers Training – ASL 5 Liguria (DGR 793/2012), HACCP training courses aligned with current regional regulations can be organized and delivered upon request.

The training program can be structured according to the types defined by regional legislation, distinguishing between Training Unit A and Training Unit B, both with a duration of 8 hours.

Training Unit A

Target audience:
All food business operators, including business owners, HACCP plan managers, and staff performing basic food-related tasks, regardless of the type of activity.

Main contents:

• Food hazards and risks: chemical, physical, and microbiological, and related preventive measures
• Self-monitoring methods and HACCP principles
• Food legislation, obligations, and responsibilities of food business operators
• Food storage
• Raw material supply and traceability
• Cleaning and sanitation of premises and equipment
• Personal hygiene
• Good Hygiene Practices (GHP) manuals
• Scope, types, and significance of Official Controls

Training Unit B

Target audience:

Food business owners, HACCP plan managers, and staff involved in complex food-related tasks (production, handling, and preparation of food).

Main contents:

• Structure of a self-monitoring (HACCP) plan
• Identification of Critical Control Points (CCPs), monitoring, and corrective measures
• Decentralized control procedures and Good Manufacturing Practices (GMP), with specific reference to validated Good Hygiene Practice manuals
• Food allergies and intolerances
• Identification and control of specific risks in the main stages of production processes across different types of activities

The course can be delivered in a classroom format or as a customized in-company training upon request, with the issuance of a certificate compliant with regional regulations.