Upload
dr-whitegamis
View
228
Download
1
Embed Size (px)
Citation preview
8/12/2019 Training HACCP
1/25
Training in HACCPTraining in HACCP
Module 05 - lecture 01
Train 1
8/12/2019 Training HACCP
2/25
train 2
Planning should start 4 - 6months in advance
An action checklist is useful
Initial planningInitial planning (1)(1)
8/12/2019 Training HACCP
3/25
train 3
Initial planningInitial planning (2)(2)
Define objectives
Determine sources for funds
and identify sponsors
Decide on place and date
8/12/2019 Training HACCP
4/25
train 4
Before the courseBefore the course (1)(1)
organizers
speakers
participants
Select
8/12/2019 Training HACCP
5/25
train 5
Select theSelect the organizersorganizers
Organizing Committee
have both an organizer and an assistantorganizer
have representatives both from the
institution carrying out the course, and
from external organizations
8/12/2019 Training HACCP
6/25
train 6
Select the speakersSelect the speakers
Send invitations well in advance
Include in the invitation letter:
Send course material when the invitation is
accepted
details of course organization
description of material to be covered
8/12/2019 Training HACCP
7/25
RecommendedRecommendedskills forskills for trainerstrainers
Knowledge of local language OR assistance bya qualified interpreter
Good communication skills and experienceconducting interactive exercises
Technical background
Expert knowledge of: hazards, hazard analysis,HACCP plans OR access to a qualified resourceperson
Flexibility and responsiveness
Train 7
8/12/2019 Training HACCP
8/25
TraineesTraineesqualificationsqualifications
Good reading and comprehension skills, and anunderstanding of technical language
Basic knowledge of :
Train 8
the commodity or process
food safety requirements, including governmentrequirements
general principles of food hygiene
biological, chemical and physical hazards to foodand measures for their control
8/12/2019 Training HACCP
9/25
train 9
Before the courseBefore the course (2)(2)
teaching material
training room
equipment
schedule
site visits exercises
other resources
Prepare
8/12/2019 Training HACCP
10/25
train 10
Teaching materialTeaching material
Teachers manual
Course schedule Transparencies
Handouts
The material in the package should be supplemented
with material relevant to the local situation
8/12/2019 Training HACCP
11/25
train 11
Training roomTraining room
is it available for the whole course?
does it have the necessary equipmentand material?
is it arranged so that all participants can
see the slides?
is the lighting adequate?
are there any sources of distraction?
Questions to ask
8/12/2019 Training HACCP
12/25
train 12
EquipmentEquipment
does everything work?
are the slides in order? are all the presentation tools available?
is there enough writing material for all
participants? is the video compatible with the
equipment?
Questions to ask
8/12/2019 Training HACCP
13/25
train 13
Other preparationsOther preparations
Schedules
Site visits
Other resources
8/12/2019 Training HACCP
14/25
train 14
During the courseDuring the course
Introductory exercise
Guest speakers Visits
Teaching tips
Exam
Evaluation
8/12/2019 Training HACCP
15/25
train 15
Introductory exerciseIntroductory exercise
to allow organizers, lecturers
and participants to get to know
each other.
Purpose
8/12/2019 Training HACCP
16/25
train 16
Guest speakersGuest speakers
government
food industry
consumer organization
academia
Can be from:
8/12/2019 Training HACCP
17/25
train 17
VisitsVisits
Factory
Laboratory
Small restaurant
Street vendor
8/12/2019 Training HACCP
18/25
What isWhat is effective ineffective in teachingteachingHACCP?HACCP?
Case studies appropriate to the country Low (1:5) instructor / participant ratio during
exercises
Participatory training approach Teachers who are flexible, good communicators
and have experience in successful HACCP
implementation Outside experts used as resource persons
Use of examples of actual HACCP plans to
illustrate points made in the lecturesTrain 18
8/12/2019 Training HACCP
19/25
SourcesSourcesof problemsof problems
Poor advance planning
Poor balance of lecture / theory / exercises
Distractions (e.g. telephone calls) Long days
Pace not adapted to students' capacities
Unmotivated students
Students who dominate the course
Students from widely diverse backgrounds
Train 19
8/12/2019 Training HACCP
20/25
train 20
ExamExam
090220
Can be made up of multiple choice
questions, short answer questions,essay questions, or a combination
Grading depends on the regulations
of the institution
Give the participants time to study !
8/12/2019 Training HACCP
21/25
TimeTimeallocationallocation
Basic principles
Hazard identification &
determination of CCPs
Remaining topics,including assessment
Train 21
25 %
63 %
12 %
8/12/2019 Training HACCP
22/25
EvaluationEvaluation
Three types of evaluation can be useful:
an evaluation of individual participants and their
needs, prior to the course
an evaluation of the course by individual
participants
an evaluation of participants once they have
completed the course
Train 22
8/12/2019 Training HACCP
23/25
EvaluationEvaluationbefore thebefore the coursecourse
Evaluation of participants and their needs
prior to the course :
education and background
knowledge of food safety
current position and responsibilities
individual expectations from the course
Train 23
8/12/2019 Training HACCP
24/25
EvaluationEvaluationduring theduring thecoursecourse
Communication between instructor(s) and
participants
Communication between participants
Feasibility of recommendations developed
during the course Correspondence between course material and
participants' needs
Train 24
8/12/2019 Training HACCP
25/25
EvaluationEvaluationafter theafter thecoursecourse
What worked and what did not; how should thecourse be changed; were participants able toimplement HACCP after the course as planned?
Evaluate attitude and commitment to change forindustry and food control authorities
Find out if the trainees have a better focus on
enhancing food safety
Determine the degree of acceptance of theirchanging role by food control authorities
Train 25