Consulting in food processing

1. Good manufacturing and hygiene practices for food and feed processors

Good manufacturing practices or GMPs describe the conditions and practices that are necessary for the processing, packing or storage of food to ensure its safety and wholesomeness. Several factors are involved in the processing of sanitary, consumer-safe foods. Providing a clean and sanitized environment and equipment for food processing is essential for producing safe foods, but that is not the limit of responsibility. Personnel practices, plant facilities, equipment and operations designed to prevent contamination, pest control and warehousing practices are all equally important. It is imperative that all of these considerations be addressed in the design of a comprehensive sanitation program and a subsequent HACCP system.

Scope of the training is chosen according to the size of plant and number of employees. Price is negotiable.

 

2. Food safety for food and feed processors

Training is focused on the legal requirements in the area of ​​food safety and safety in the broad sense. The emphasis is put on new developments in legislation, requirements of the established food safety systems (eg, IFS, BRC, ISO22000, etc.), requirements of customers, correct labelling.

Outline of the course:

• Legislation regulating food safety
• Legislation concerning labeling
• The Current Issue of HACCP
• Systems for quality and wholesomeness monitoring for food industry - optional certification
• Dangerous chemicals in food production
• Waste management
• Basic health and safety duties in food plant
• Supplier audits (retail chains)
• Implementation of KLASA
• Healthy nutrition
• Ethics Code as an intensification factor
• Discussion of current topics and issues related to food production

Scope of the training is 1 day. Price is negotiable.

 

3. Food standards for food and feed processors

The aim of training is to familiarize participants with the benefits of food safety systems implementation and the demands which will be imposed on the company in relation to their implementation. In companies with implemented systems the objective is to familiarize participants with systems novelties, knowledge during certification audits and prepare company to recertification audit. Part of the course is a practical solution to individual areas of systems and examples for different types of plants. In particular it is about the food allergens control, glass and materials acting as glass control, recalls, traceability of raw materials and products, procedures to metal control etc. Emphases will also be played on the readiness prior to audits carried out by an independent certification organization or retail chains.

Scope of the training is 1 day. Price is negotiable.

 

4. Systems internal auditor

By completing the course, participants will gain a structured overview of the selected standard requirements (ISO 9001, ISO22000, IFS, BRC, HACCP etc.) incl. detailed information on the planning and execution of the audit, on the efficient audit records management and follow-up activities after the audit.Program is complemented by practical exercises and case studies.      

Outline of the course:

• Overview of food legislation of the Czech Republic and the EU
• Introduction to the international standard that covers all areas of food processing from primary agricultural production to the food sale or serving meals. The individual requirements will be briefly explained how to put them into practice with the specifics of business. Part of the seminar will be familiarization with the certification process according to this new standard

Scope of the training is 1 day. Price is negotiable.

 

5. Hygienic minimum training

According to the czech and european legislation, all workers handling with food, carry out epidemiologically significant activity. The aim of the course is to learn the basic requirements for persons working in the food production, the extent of their knowledge. This course is primarily intended for workers in the field of food processing plants. The  training is focused on the knowledge necessary to public health protection in accordance with the requirements of regulation No. 490/2000 Coll.

Outline of the course:

• Valid hygienic legislative
• Novelties consequent on legislation
• Power requirements for epidemiologically important activities, alimentary infections
• Personal and operational hygiene
• Fundamentals of HACCP

Scope of the training is chosen according to the size of plant and number of employees. Price is negotiable.

 

6. Disposal of hazardous chemical substances and preparations

Outline of the course:

• Introduction to disposal of hazardous chemical substances issue
• Interpretation of basic terms
• Classification of hazardous chemicals and chemical products
• Disposal of hazardous chemical substances and preparations
• Professional qualifications in the handling of hazardous chemical substances and chemical preparations
• Registration of chemicals
• Safety data sheet (SDS)
• Labelling and packaging of hazardous chemical substances and chemical preparations

Scope of the training is chosen according to the size of plant and number of employees. Price is negotiable.

 

7. Waste management

The content of this course is to acquaint participants with the basics of waste management and waste management in food processing plants. The topic of the presentation will be Act No. 185/2001 Coll., on waste as amended in particular waste classification area according to the waste and categories catalogue, responsibilities in waste management, taking back some products, recording and waste reporting, transportation of waste, waste management plan, public administration performance, sanctions. Furthermore Decree No. 294/2005 Coll. on conditions of waste landfilling and other upcoming legislative changes in this area.

The aim of the course is to become familiar with waste management in food production (sorting, collection, waste transfer to authorized person, biodegradable waste, utilization - composting and biogas production, disposal - incineration and landfill, packaging waste, waste crushers and Water Act).

Scope of the training is 4 hours. Price is negotiable.

 

8. Environmental legislative

The aim of the course is Water Act, Waste Act, Packaging Act, Air Protection Act, Act on chemical substances management(REACH), Environmental Law, the Law on Access to Information on the Environment and Water Act. The interpretation is extended to biowaste management and disposal of animal by-products.

Outline of the course:

• Interpretation of basic point
• Categorization of air pollution sources and duties of pollution sources
• Charges for air pollution, sources of air pollution permits
• Reports in the air protection, scattering studies
• Obligations in hazardous waste management
• Collection, purchase, use and disposal of waste
• Waste management plans
• Obligations when dealing with certain types of waste
• Keeping records of waste, charges for waste disposal
• Planning approval, consents, statements
• Waste water, harmful substances, obligations in dealing with harmful substances
• Emergency plans, accidents, obligations during accidents
• Fees for water collection and discharge
• Water authorities, water and sewerage, explanation of basic terms
• Obligations during water and sewer system service

Scope of the training is 1 day. Price is negotiable.

For more information and specific dates, please contact us via e-mail uniconsulting@uniconsulting.cz or call +420 281 973 734.