Trainings


HACCP

Information in Armenian language

Form_HACCP

Hazard Analysis and Critical

Control Points (HACCP)

Developing a HACCP Plan in the Food Industry.

A Workshop
B-FOST, October 16-17, 2018

Course description and objective
This training course is designed to the review of the seven principles of the Hazard Analysis and Critical Control Point System (HACCP) and the application of HACCP in a food processing establishment. The focus is on developing and implementing HACCP plans in the food industry. The curriculum is based on the guidelines in the Codex Alimentarius and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).
At the end of the course, participants will understand the philosophy of HACCP and the principles on which this system is based. In addition, all participants will have practiced the development of a HACCP plan and discussed the contents of the plan during class discussions. This course is accredited by the International HACCP Alliance (www.haccpalliance.org).
At the end of the course, participants will receive a certificate that bears the seal of the International HACCP Alliance and will be registered in the Alliance’s databases as trained under an accredited course. Participants are required to attend the entire workshop to receive certificate.

Maximum Number of Participants
Since this course includes activities in working groups and discussion of these activities, the ideal maximum number of participants is 30.

Trainig Fee
Training fee for the Trainig is 300 Eur. This fee also covers 2 nd B_FOST Congress fee 15-17 October 2018. If trainig participant does not participate at the Congress, than the Trainig fee will be 150 Eur.

Course Agenda
Tuesday, October 16
9:00 - 9:15 Description of the course and objectives
9:15 - 10:00 Impact of foodborne illness on public health, economy and international food trade
10:00 - 10:30 History of HACCP, impact of HACCP programs on the safety of foods.
10:30 - 11:00 The seven principles of HACCP
11:00 - 11:15 Coffee Break
11:15 - 12:00 Relationship between Good Manufacturing Practices, Standard Operative Procedures, and HACCP
12:00 - 13:30 Hazards in foods. Identification and Control. Description of biological, chemical, and physical hazards
13:30 - 15:00 Lunch break
15:00 - 15:30 Pre-HACCP activities
15:30 - 16:00 HACCP principles 1 and 2
16:00 - 17:30 Group activity, principles 1 and 2.
17:30 - 18:00 Group activity, principles 1 and 2 (discussion)

Wednesday, October 17
9:00 - 9:30 HACCP Principles 3, 4, and 5
9:30 - 11:00 Group activity, principles 3, 4, and 5
11:00 -11:15 Coffee break
11:15 - 11:45 Group activity, principles 3, 4, and 5 (discussion)
11:45 - 12:15 HACCP Principles 6 and 7
12:15 - 13:45 Group activity principles 6 and 7
13:45 - 15:15 Lunch break
15:15 - 15:45 Group activity, principles 6 and 7 (discussion)
15:45 - 16:00 Preparation of group report
16:00 - 17:00 Sources of error in implementing HACCP plan. Implementing and keeping active the HACCP plan. Role of the HACCP team, the management, and the plant personnel
17:00 - 17:30 Regulatory aspects of HACCP
17:30 - 17:50 Questions and answers
17:50 - 18:00 Conclusions and end of course.


EHEDG Basic Course on Hygienic Design

Information in Armenian language

Form_EHEDG Basic Course

Place: October 2018, Yerevan, Armenia

Objective: The objective of this course is to provide awareness and general knowledge on hygienic design of equipment and facilities, especially for food and beverages, but also for cosmetics, pharmaceutical, biotechnology and chemical industries. The course is aiming to:

  • Create awareness of the EHEDG organization, Hygienic Design and certification
  • Explain benefits and importance of Hygienic Design
  • Provide general understanding on the key Hygienic Design criteria for equipment and facilities.

The minimum duration of an EHEDG Basic Course on Hygienic Design is 5 to 8 hours (excluding coffee and lunch times). The course can be programmed in one day or two half days. All lecturers are EHEDG Authorized Trainers.
Target Group
Top management, middle managers, mechanical engineers, constructors, draughts men, project managers, sales engineers, equipment purchasers, process engineers, operators, quality assurance, and food safety staff, food safety regulators and auditors related with the following sectors:
  • Equipment manufacturers
  • Food, beverage, cosmetics, pharmaceutical, biotechnology and chemical industries
  • Process integrators and consultants The course in intended to create awareness of EHEDG and hygienic design principles and to give a basic understanding of the main hygienic design criteria.
Training Language: Simulations translation from English into Armenian.
Trainers
The trainers are EHEDG-accredited and authorized. They are the only persons authorized to teach and impart know-how based on the EHEDG guideline portfolio.
Certificate
An attendance certificate delivered by the course organizer will be provided at the end of the course.
Training Fee
Training fee for EHEDG Training in Hygienic Design is 400 Eur. This fee also covers 2 nd B-FoST Congress fee 15-17 October 2018. If training participant does not participate at the Congress, than the Training fee will be 250 Eur.


Enrollment

For enrollment and more information please contact asfost2010@gmail.com
Gohar Badalyan, Ph.D
Co-Chair EHEDG Armenia
ASFoST
Tel.: (+37443) 800050