The intermediate level of Route 4 (Organisation of inspections) consists of seven activities. Each activity includes a text to read, followed by a test comprising a few simple questions to measure your mastery of the subject. At the end of the intermediate level, a summary test will be offered to you. Its results will determine your access to the advanced level.
First, we will present the general framework of the regulations concerning foodstuffs and, particularly for plant products, the risk of introduction and dispersal of organisms harmful to plant health.
We will then discuss the basics of the HACCP approach; the definition of the required prerequisite programmes that ensure hygiene in production; and the implementation of HACCP that ensures food safety.
We will present practical tools, such as the 5M method in hygiene, as well as the principles and steps of the HACCP approach.
We then explain in more detail how to set up a sanitary and phytosanitary quality management system, and how to build a traceability system in a food company.
Finally, we will discuss early hazard detection systems for responding to emergency situations, and procedures for the rapid withdrawal or recall of non-compliant products.
The advanced level of Route 4 (Organisation of inspections) consists of six activities. Each activity includes a text to read, followed by a test comprising a few simple questions to measure your mastery of the subject. At the end of Route 4, a summary test will be offered to you. Its results will determine your access to the certification test.
This section focuses on conducting an official control, inspection or audit of a food company.
After reviewing the legal basis and scope of official controls, we will outline the issues, means, methods and ethical principles to be respected during controls.
We will look at the relationship between operator self-checking and official controls of health quality management systems. We will detail the inspection, audit and reporting procedures.
Finally, we will return to the distinction between inspection, certification and accreditation