Online HACCP course
2-hour compulsory e-learning course for food production, processing and distribution personnel. The training is valid for the Piedmont, Lombardy, Trentino Alto Adige, Veneto, Friuli Venezia Giulia, Sardinia, Tuscany and Basilicata regions. In addition, the training is only valid for the Marche region as a refresher course.
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Who is obliged to take the HACCP course?
The HACCP course must be taken by all food business operators who handle food directly or indirectly (EC Reg. 852/2004).
To whom is the service addressed?
The service is aimed at all personnel involved in one or more stages of food production, processing and distribution, i.e. direct or indirect handling of food: indirect handling refers to those employers who do not handle food directly, e.g. dishwashers, packaged food sellers, bottlers, etc. Direct handling, on the other hand, refers to all those tasks such as food preparation, production, packaging, etc., e.g. cooks, waiters, bartenders, pastry chefs, butchers, caterers, etc.
The course can be attended both by those who need the HACCP certificate and by those who already have the basic training and need to renew/update it. The training is valid, both as a complete course and as an update, for the regions of Piedmont, Lombardy, Sardinia, Trentino-Alto Adige, Veneto, Friuli-Venezia Giulia and Tuscany, for which a two-yearly update is required. The course is also valid in Basilicata, which highly recommends annual updating. For the Marche region, the course is only valid as a periodic update.
What does the online HACCP course consist of?
With our online HACCP course you will learn how to operate in full compliance with hygiene rules during the procurement, production, transport, serving and sale of food products. The course lasts 2 hours and costs only EUR 25.00 + VAT. At the end of the lesson, you will receive the compulsory certificate according to EC Regulation 852/2004.
What are the penalties for failing the HACCP course?
Legislative Decree 193/2007 stipulates that in the event of failure to provide HACCP training, the food business operator is punished with an administrative fine ranging from €500 to €3,000.
What is the HACCP course for?
The aim of the course is to empower the food business operator to make him/her trained and informed in order to improve his/her behaviour and increase the level of hygienic quality of the products involved.
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What they say about us
I found it very good!
the course well structured and explained well in the videos, and the minitest each chapter is very useful!
the management of the course on the site is very simple and understandable apart from my enrolment error, which thanks to the help of Mr Paolo who without making me wait long immediately solved my problem. The videos are very nice, colourful and give memorable notions!
Excellent site, I recommend it!
HACCP AND HCCP: the difference is the word ANALYSIS
Anyone working in the food sector must never underestimate the importance of hygiene and health aspects. Precise rules and behaviour must be observed to prevent all forms of risk. Contamination of foodstuffs, due to the misapplication of the most elementary hygienic rules, can occur at any time between production and consumption; therefore, respect for perfect food hygiene must start from the processing of raw materials and must continue until the distribution and consumption of foodstuffs.
It is therefore essential that food business operators are trained and educated on proper food hygiene measures and conditions. However, when searching for information on food hygiene training, operators mistakenly type the words HCCP instead of HACCP.
HACCP (Hazard Analysis and Critical Control Points) stands for Hazard Analysis and Critical Control Points. The key word here is analysis: HACCP is in fact a systematic approach to ensuring food safety by examining and analysing every stage of food production, identifying hazards and assessing their severity and likelihood.
Through the HACCP training courses for personnel and the person in charge of the activity, and thanks to specific advice from qualified professionals, it will be possible to implement the HACCP system in all activities that process, package and sell food.
The training is valid for the regions Piedmont, Lombardy, Trentino Alto Adige, Veneto, Friuli Venezia Giulia, Sardinia, Tuscany, Basilicata and, as an update only, Marche.
How is the HACCP course conducted?
During the course you will come into contact with all the main aspects of the HACCP regulations, learn about concrete case studies and listen to an expert lecturer who will give you advice on the best practices to follow in order to work within the legal obligations.
Once you have purchased the service, you will receive an email with the credentials to access the platform. Once you have completed the course and passed the final test, you will receive the HACCP certificate in your email.
