Food & Agriculture sector

Scope
The TÜV HELLAS certification scheme for Food and Beverage Production Technicians applies to employees working in industries, workshops, and small production units in the food and beverage sector. These professionals are responsible for receiving, storing, handling, processing, transporting, and inspecting raw materials and products, as well as performing production tasks or supporting production operations within the enterprise.

Syllabus

• Fundamental knowledge of food science.
• Basic principles of food and beverage safety parameters.
  • Microbiological, chemical, and physical hazards.
  • Allergenic ingredients.
• Core principles for proper reception and storage of food and beverages.
• Fundamental practices and management of production, packaging, and labeling of food and beverages.
• Basic principles of HACCP methodology.
• Monitoring of critical control points in food and beverage production.
• Essential cleaning, disinfection, and pest control practices in facilities.
• Good hygiene practices (GHP).

Examination Methodology
Written theoretical examination (multiple choice).

Certification Prerequisites
At least compulsory education, a declaration of good health status, and technical training.

Scope
The TÜV HELLAS certification scheme for Organic Products Management and Trade Executives applies to professionals working in the organic production sector. This includes managing agricultural holdings and the production and trade of food, beverages, and cosmetics. The scheme integrates best environmental practices, high biodiversity standards, conservation of natural resources, and the implementation of animal and plant welfare standards. It also addresses the preferences of consumers seeking products produced with natural substances and processes. This professional may be responsible for receiving, storing, handling, processing, transporting, and inspecting raw materials and products, as well as supporting the production, trade, and marketing of organic products.

Syllabus

• Basic principles of organic farming and livestock practices.
• Characteristics of organic food and beverages.
• Characteristics of organic cosmetics.
• Legislation, regulations, and certification standards for organic products.
• Core principles for ensuring the proper flow of organic products from producer to shelf (reception, storage, repackaging, standardization, production, labeling, distribution, and HACCP).
• Basic principles of organic product sales.
• Fundamental marketing principles for organic products.

Examination Methodology
Written theoretical examination.

Certification Prerequisites
At least compulsory education, computer literacy, relevant professional experience, and technical training.

Scope
The TÜV HELLAS certification scheme for Food Safety and Quality Management Officers (general and with specialization in the agri-food sector or meat sector) targets professionals employed in food and beverage industries, small production units, and artisan food businesses. These professionals may serve as quality control officers, members or coordinators of the food safety team, or as managers of food safety management systems. Actively participating in production processes, they contribute to the implementation of food quality and safety standards (e.g., ISO 22000, BRC, IFS), adherence to relevant legislation (e.g., EU Regulation 852/2003), proper staff practices, and represent their company during food safety inspections conducted by authorities, certification bodies, or clients. This certification also applies to scientists and professionals offering consulting services in food safety and quality management.

Sub-Schemes / Specializations

• General
  • Food Safety and Quality Management Department Employee
  • Food Safety and Quality System Manager or Specialist
     

Syllabus

• Basic principles of food technology.
• Core concepts of food quality and safety parameters.
• Conducting Food Safety and Quality inspections.
• Implementing Food Safety and Quality Management Systems.
• Relevant legislation and certification standards.
• Developing a Food Safety and Quality Management System.
• Coordination of food safety and quality teams.

Examination Methodology
Written theoretical examination.

Certification Prerequisites
At least compulsory education and technical training.

Scope
The TÜV HELLAS certification scheme for Aquaculture Specialists addresses professionals with expertise in the cultivation of aquatic ecosystems. These specialists are responsible for the proper application of aquaculture practices and monitoring the parameters that influence them. The certification covers both modern intensive aquaculture operations and traditional extensive practices in lakes, rivers, and marine environments.

Syllabus

• Marine Biology (Basic knowledge of anatomy, physiology, and pathology of aquatic organisms cultivated in Greece)
• Aquatic Organism Farming Systems
• Ecology of Marine and Other Aquatic Ecosystems
• Fish Feed and Diet Formulation
• Fish Reproduction
• Basic Principles of Navigation
• Handling and Basic Maintenance of Aquaculture Mechanical Equipment
• Occupational Health and Safety
• Food Safety and Hygiene
• Processing & Packaging of Aquaculture Products
• Certification of Aquaculture Products
   

Examination Methodology
Written theoretical examination.

Certification Prerequisites
At least compulsory education and technical training.

Scope
The TÜV HELLAS certification scheme for Specialists in the Meat and Meat-Based Products Production Industry is designed for professionals working in industrial facilities, small-scale production units, craft workshops, and home-based food production focusing on meat and meat-based products. These technicians carry out essential tasks throughout the production chain, using specialized tools and mechanical equipment to prepare hygienic and safe meat-based foods that comply with national and EU legislation. Additionally, they contribute to the implementation of hygiene systems and the basic maintenance of equipment and workspaces.

Subcategories / Specializations

• Technician in Meat-Based Products Production Units
• Blending Production Technician
• Packaging Technician
• Technician in Meat Preparation Production Units

Syllabus

• Principles of production preparation and quality parameters in meat processing facilities
• Principles of production execution in meat processing facilities
• Production processes for next-generation food products
• Principles of final product processing
• Implementation of food hygiene, safety, and quality systems
• Basic administrative and training functions
• Principles of product packaging
• Principles of final product storage

Examination Methodology
Written theoretical examination

Certification Prerequisites
At least compulsory education, a health status declaration, and technical training.

Scope
The TÜV HELLAS certification scheme for Production Process & Manufacturing Practice Optimization Officers in the Agri-Food and Food Products Sector targets professionals working in the production and quality control of food and agri-food products. It also applies to those involved in implementing Good Manufacturing Practices (GMP) and methods for optimizing production processes. These professionals contribute to the production chain by ensuring the application of food safety and quality standards (e.g., ISO 22000, BRC, IFS), adherence to relevant legislation (e.g., EU Regulation 852/2003), and the integration of best practices throughout the workflow.

Syllabus

• Introduction to Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)
• Basic GMP / GHP requirements; agricultural products and introduction to Good Agricultural Practices (GAP)
• Core principles of GMP / GHP and modern technologies for improving the receipt and storage of food, beverages, and agri-food products
• Core principles of GMP / GHP and modern technologies for enhancing food, beverage, and agri-food production and packaging
• Basic principles of HACCP methodology (Codex Alimentarius), traceability, Food and Beverage Code, legal framework, international certification standards, ISO 22000 standard

Examination Methodology
Written theoretical examination

Certification Prerequisites
At least compulsory education, a health status declaration, and technical training.

Scope
The TÜV HELLAS certification scheme for Specialists in the Management and Treatment of Agricultural and Animal Waste is designed for professionals responsible for managing waste generated in agricultural or livestock operations, as well as facilities involved in the processing and packaging of food of plant or animal origin (e.g., olive mills, dairies) whether or not they implement an environmental management system. It also applies to waste treatment facilities (e.g., incineration plants, biogas production units, composting sites).

Syllabus

Environmental Degradation from Agricultural Activities

• Directive 91/676/EEC on the protection of water against pollution caused by nitrates from agricultural sources
• Directive 2008/98/EC on waste management
• Codes of Good Agricultural Practice (Government Gazette 142-B-2004)

Basic Principles and Systems for Agricultural and Animal Waste Management

• Regulation (EC) No 1221/2009 (EMAS Regulation)
• ISO 14001:2015 – Environmental Management Systems – Requirements and guidelines for use

Best Practices in Environmental Protection through Waste Treatment and Management

• Codes of Good Agricultural Practice (CGAP)
• Government Gazette 185-A-29/9/2020 Approval of the National Waste Management Plan (NWMP)
• 9th Fire Brigade Regulation (9/2021)

Techniques for the Treatment of Agricultural Waste

• Methods and techniques for treating waste from various agricultural activities (e.g., olive mills, wineries)
• Composting of plant biomass
• Methods for the collection, recycling, and disposal of agricultural plastic waste

Techniques for the Treatment of Animal Waste

• Quality characteristics of animal waste
• Treatment and utilization possibilities of sludge
• Treatment processes and utilization of animal waste (composting, biogas production, etc.)
• Inactivation of animal by-products

Disposal of Treated Animal Waste and Inactivated By-Products

• Disposal of treated animal by-products (categories 1, 2, and 3)
• Disposal of animal by-products after thermal inactivation (rendering)

Economic Management of Agricultural and Animal Waste Treatment and Disposal Systems

• Circular economy principles
• Cost calculation parameters

Examination Methodology
Written theoretical examination

Certification Prerequisites
At least compulsory education, a signed health status declaration, and a signed declaration of no felony convictions.

Scope
The TÜV HELLAS certification scheme for Specialists in the Use of New Technologies in Agriculture—or in the Proper Management of Agricultural Inputs—addresses professionals working with integrated systems for collecting, storing, managing, analyzing, and visualizing data related to phenomena occurring in geographic space, utilizing appropriate computer software. Within this context, these professionals may also perform supporting tasks for land survey engineers.

Syllabus

Precision Agriculture Management

• Knowledge of basic principles and key systems in precision agriculture.
• Application of precision agriculture techniques in crop management.
• Advantages and benefits of precision agriculture technologies.

Tools for Precision Agriculture and Use of Precision Systems for Sustainable Crop Management

• Understanding basic principles of the Global Positioning System (GPS).
• Familiarity with navigation applications for agricultural machinery and sensor technologies.
• Knowledge of basic principles of remote sensing (satellite and UAV-based).
• Knowledge and use of GIS (Geographic Information Systems) in precision agriculture.

Application of Precision Agriculture in Irrigation Management

• Knowledge of fundamental irrigation principles.
• Estimation of irrigation timing and quantities using sensor measurements and software models.
• Development of smart greenhouses and hydroponic systems leveraging new technologies.

Application of Precision Agriculture in Fertilization Management

• Knowledge of basic fertilization principles.
• Implementation of digital (intelligent) fertilization systems for optimal crop nutrition using sensor data and modeling tools.

Application of Precision Agriculture in Plant Protection

• Understanding the principles of plant protection.
• Knowledge of predictive software models for identifying and managing pests and diseases in key crops.
• Familiarity with intelligent agriculture systems—integrated networks of soil, plant, and atmospheric sensors for early detection of threats and efficient plant protection strategies.

Economic Management in Precision Agriculture

• Decision-making processes, planning methods, and organizational techniques.
• Development of investment plans for farm operations and cost analysis of agricultural production.
• Implementation of innovative renewable energy systems (RES) and reduction of energy resource consumption in agriculture.
• Utilization of innovation and new technologies in organizing and managing farm operations for technological modernization.

Examination Methodology
Written theoretical examination

Certification Prerequisites
At least compulsory education, a signed health status declaration, and a signed declaration of no felony convictions.

Scope
The TÜV HELLAS certification scheme for Specialists in Process Monitoring from Farm to Slaughterhouse is designed for skilled professionals who support various activities at both the administrative and operational levels within slaughterhouses, primarily those processing hoofed animals. These professionals assist the team of veterinarians in the daily management and operations but do not independently engage in the slaughterhouse’s core functions.

Syllabus

Official Controls and Compliance Verification for the Production of Animal-Origin Products Intended for Human Consumption

• Pre-slaughter and post-slaughter inspection procedures
• Compliance requirements
• Specified risk materials
• Sampling for laboratory testing
• Fitness marking
• Recording and monitoring systems for carcass findings

Verification of Compliance with Good Hygiene Practice Requirements

• Control of food chain information
• Design and maintenance of facilities and equipment
• Operational hygiene (personal hygiene)
• Training in hygiene and operational procedures
• Pest control measures
• Water quality control
• Temperature monitoring
• Checks on live animals and accompanying documents

Control and Verification of Procedures Based on Hazard Analysis and Critical Control Points (HACCP)

• European and national legislation
• Facility approvals
• Good Manufacturing Practice (GMP) requirements
• Facility site and space requirements
• Slaughter procedures
• Principles of hazard analysis – HACCP
• Prerequisite programs (cleaning, disinfection, pest and rodent control, equipment, water, traceability, recalls, animal by-products management)

Verification of Compliance with Identification Marking Requirements

• Marking and traceability requirements
• Record-keeping and documentation compliance

Reporting of Inspection Results and Implementation of Corrective Actions for Non-Compliance

• European and national legislation – Regulation (EU) 2016/429
• European and national legislation – Regulation (EU) 2017/625
• European and national legislation – Regulation (EU) 2017/627

Examination Methodology
Written theoretical examination

Certification Prerequisites
At least compulsory education, a signed health status declaration, and a declaration of no felony convictions.

Scope
The certification scheme for School Canteen Managers applies to specialized personnel responsible for the operation of school canteens—that is, establishments or, more broadly, spaces where food, juices, and infusions are either prepared and offered, or simply offered, ready for consumption by students, staff, or school visitors.

Syllabus

• Basic principles of school canteen organization and operation
• Promotion and sales strategies within the school canteen
• Management of items sold in the school canteen
• Preparation of products to be offered in accordance with applicable legislation
• Service provision to students, staff, and visitors of the school canteen
• Hygiene rules during the purchasing, receiving, storage, preparation, display, and sale of food
• Cleaning and disinfection of the canteen and its equipment

Examination Methodology
Theoretical examination

Certification Prerequisites
At least compulsory education, a declaration of good health, and a declaration of no felony convictions.