Organization of education for our members, regarding food safety, quality and food fraud prevention
Published on 18 May 2020
Slovenia
This is the good practice's implementation level. It can be national, regional or local.
About this good practice
In Chamber of Agricultural and Food Enterprises (Chamber of Commerce and Industry of Slovenia) we are preparing workshops for food safety managers in food companies. Main purpose of the workshop is upgrading HACCP studies, that food companies have already implemented. It is a one-week workshop, in which participants get information regarding four main topics: food safety legislation, suppliers control over raw materials and packaging to eliminate food safety and food fraud risk (also outsourcing products and processes), prerequisite programs and measures in the production process. Participants also get knowledge about VACCP (Vulnerability Assessment and Critical Control Points) model, which serves for making vulnerability assessment in raw materials, that enters production process. Another approach, which is used in the production process for prevention of intentional adulteration of food, and food defence is TACCP (Threat Assessment and Critical Control Points).
Workshop is very interactive; lecturer provides relevant information about how to make verification of the HACCP study/system in real time. And at the same time how to be aware of food safety and food fraud weaknesses of participants HACCP system in every moment. Participants cooperate with their ideas and need to upgrade own HACCP studies in a frame of new real time model. After finishing their studies, they must defence them in front of commission with food safety experts.
Workshop is very interactive; lecturer provides relevant information about how to make verification of the HACCP study/system in real time. And at the same time how to be aware of food safety and food fraud weaknesses of participants HACCP system in every moment. Participants cooperate with their ideas and need to upgrade own HACCP studies in a frame of new real time model. After finishing their studies, they must defence them in front of commission with food safety experts.
Resources needed
The resources required are human resources, specifically 2 people for the whole weak, one, who is leading the workshop and another one for assistance (preparing materials...).
Evidence of success
Participants from previous HACCP workshops were able to implement the new concept of thinking and shape HACCP study at much higher level of understanding, managing and controlling. New implemented HACCP systems are faster in discovering weaknesses and due to that faster corrections and corrective actions can be performed. Consequently, they are achieving much more effective and real time reactive HACCP system.
Potential for learning or transfer
This practise could be implemented in all countries and is very useful for all companies, which are dealing with food safety and food fraud issues. However, it is important to have good lecturers, with in-depth knowledge and experiences in the field of food safety and food fraud. They must be able to explain the new real time model to participants.
Further information
Website
Good practice owner
You can contact the good practice owner below for more detailed information.
Organisation
other
Slovenia
Zahodna Slovenija
Contact
Junior consultant