1. Training Objectives
This training aims to:
- Introduce Good Hygiene Practices (GHP) as a prerequisite for HACCP (Hazard Analysis and Critical Control Points) in ensuring high food safety standards.
- Provide modern solutions and best practices for hygiene in food establishments.
- Equip food industry personnel with advanced hygiene knowledge to ensure safe food handling and contamination prevention.
2. Target Audience
This training is designed for:
- Employees involved in food safety management system implementation.
- Food industry and supply chain personnel responsible for product safety.
- Quality control and assurance staff.
- Internal auditors.
- Individuals interested in food safety and hygiene management.
3. Training Benefits:
- Participants will gain practical knowledge on hygiene best practices in food establishments.
- The program covers comprehensive measures to eliminate or minimize contamination risks from personnel and infrastructure.
- Trainees will be equipped to apply hygiene principles to improve food safety standards in their workplaces.
4. Training Content:
1. Introduction
- Importance of Good Hygiene Practices (GHP).
- GHP’s relationship with HACCP and its role in food safety.
2. Personal Hygiene for Staff
- Health requirements and hygiene standards for food handlers.
- Personal cleanliness and behavioral rules.
3. Hygiene Requirements for Visitors and Guests
- Hygiene regulations and behavioral guidelines for individuals entering food facilities.
4. Hygiene in Production Facilities and Equipment
- Design, engineering, and installation of food processing facilities.
- Maintaining hygiene standards for buildings and equipment.
5. Management of Non-Conforming and Defective Products
- Identifying and handling non-compliant products.
6. Requirements for Auxiliary Areas and Sanitary Facilities
- Proper organization of sanitary areas and compliance with hygiene requirements.
7. Practical Tasks and Interactive Learning
- Hands-on assignments related to food safety.
- Interactive training sessions to reinforce learning outcomes.
Training Features & Advantages:
- Conducted by experienced trainers and food safety experts.
- Participants receive electronic and printed training materials.
- Interactive training format, including group activities and practical assignments.
- Final assessment exam and official GHP Certification upon successful completion.
5. Additional Training Details:
- Duration: 3 days (24 hours)
- Group Size: Minimum 6 – Maximum 12 participants
- Languages: Azerbaijani, Russian, and English
- Certification: Participants successfully completing the course will receive a GHP Certification.