HACCP TRAINING
Interested individuals, or groups, can register for the training by clicking on the ‘Register Now’ button below and filling in the Training Registration Form. Additionally, those who would like to learn more about the training can do so by contacting our Lead Authorized Trainer Prof. Dr Vladimir Kakurinov at the ‘Contact Trainer’ button below.
After Registering for the Training, the corresponding participant(s) will be contacted by our Lead Authorized Trainer Prof. Dr Vladimir Kakurinov, with full information about their training facilitation, detailed according to the specifics in the participant’s training registration form.
WHAT IS HACCP
Hazard Analysis and Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
TARGET GROUPS
Based on the needs for their functional roles and responsibilities, there are four (4) target groups that can benefit from this training:
(from technical staff, to engineers and technologists and consultants)
After completion of this course, the qualified student should be able to discharge successfully the role of sole responsible expert in HACCP system implementation, or as HACCP team member involved in HACCP implementation.
These individuals also can perform internal audits for companies which already implemented HACCP system).
(from design and mechanical engineering companies as well as from the food industry)
After completion of this course, the qualified student should be in a position to discharge successfully the role of executive manager or marketing or sales professional in an organization involved in food production processes and systems in such a way that hygienic safety is established and maintained.
Sales and marketing professionals need sufficient HACCP knowledge to assure that sale and development of existing or new products comply with the above requirements.
After completion of this course, the qualified student should be competent to: operate, maintain, install and clean food premises or processes in such a way that its hygienic safety is established and maintained.
NOTE: This group also includes: mechanics, IT specialists, electricians and technicians that maintain, food safety and hygienic systems, equipment and machinery.
After completion of this course, the qualified student should be competent to verify or test the conformance of implemented HACCP system and documentation to Codex Alimentarius and European Directives and standards.
TRAINING CONTENT
The content of the HACCP training is based on the general mode of the “Guideline for application of the system for Hazard Analysis and Critical Control Points” (HACCP), of the Commission of Codex Allimentarius. Practical exercises are part of the classes and they involve every participant, in which every member, or team, prepares a HACCP plan for its own company, with the phases of preparation and implementation of said HACCP system discussed.
CERTIFICATION
The HACCP training is conducted by International HACCP-accredited and authorized trainers, with experience in HACCP implementation, maintenance, and modification. Trainees who successfully pass the standardized final exam at the end of the training course will receive an HACCP Certificate, as proof of their adequate knowledge acquisition with respect to the key learning points in HACCP system implementation, maintenance, and modification.
WHEN, WHERE AND HOW MUCH
The HACCP training is organized before the start of each NUTRICON congress, on Monday and Tuesday of the second week of June, in Ohrid, Macedonia, at the same venue as the NUTRICON Congress. The training is conducted in the English language. For participants at the training that will not attend the congress as well, the Training fee is 350 euros. For participants that also want to attend NUTRICON, participation is 650 euros, a discount Cumulative Fee that covers the training and 3-day participation at the NUTRICON Congress.
After Registering for the Training, the corresponding participant(s) will be contacted by our Lead Authorized Trainer Prof. Dr Vladimir Kakurinov, with full information about their training facilitation, detailed according to the specifics in the participant’s training registration form.
Alternatively, individuals, or groups, who are unable to attend the congress, or would prefer the training separately from the congress, should note the preferred period and method (online or physical location training) of which they would like to receive the HACCP training, in the training registration form.
TRAINING FEE
(Training-Only)
CUMULATIVE FEE
(Training + 3-Day Congress Participation)
LEAD AUTHORIZED TRAINER
Prof. Dr. Vladimir Kakurinov is an internationally accredited and authorized trainer and consultant, with over 30 years of experience in food quality, safety, and hygienic design, with a long experience in HACCP and HED implementation, maintenance, and modification, with a demonstrated history of working in the higher education industry.
TRAINING REGISTRATION
Interested individuals, or groups, can register for the training by clicking on the ‘Register Now’ button bellow and filling in the Training Registration Form. Additionally, those who would like to learn more about the training can do so by contacting our Lead Authorized Trainer Prof. Dr Vladimir Kakurinov at the ‘Contact Trainer’ button below.
After Registering for the Training, the corresponding participant(s) will be contacted by our Lead Authorized Trainer Prof. Dr Vladimir Kakurinov, with full information about their training facilitation, detailed according to the specifics in the participant’s training registration form.
