Food & Agriculture sector

scope

The TÜV HELLAS Technical Staff for the Production of Food and Beverage scheme is for workers who work in industries, crafts and small food and beverage production units, i.e. receive, store, handle, process, transport, inspect raw materials and products and perform production operations or support of the business

Knowledge framework (syllabus)

• Basic knowledge of food science.
• Basic knowledge of food and beverage safety parameters
•  Microbiological, Chemical, Physical risks.
• Allergenic ingredients
•  Basic principles for the correct receipt and storage of food and beverages.
• Basic principles of food and beverage production, packaging and labeling practices and management
• Basic principles of HACCP methodology.
• Monitoring critical control points of food and beverage production
• Basic principles of cleaning, disinfection, insect-rodent control in facilities
•  Good hygiene practices.

Examination methodology

Theoretical examination

Certification Requirements

At least Mandatory education, responsible declaration regarding the state of health and technical training
 

scope

The TÜV HELLAS certification scheme for management and marketing of organic products concerns employees in organic production, i.e. the management system of agricultural holdings and the production and marketing of food, beverages and cosmetics, which combines best environmental practices, a high degree of biodiversity, conservation of natural resources , implementing standards in the treatment of animals and plants, and which responds to the preference of some consumers for products produced with natural substances and processes. The concerned member potentially receives, stores, handles, processes, transports, controls raw materials and products, supports the production, trading and sales-marketing of organic products.

Knowledge framework (syllabus)

Basic knowledge of principles of organic farming and breeding. Characteristics of organic food and beverages, Characteristics of organic cosmetics, Legislation, regulations and certification standards for organic products, Basic principles for the proper flow of organic products from producer to shelf (receiving, storing, repackaging, standardizing, production, labeling, handling of organic products and HACCP), Fundamentals of Organic Sales, Fundamentals of Organic Marketing.

 Examination methodology

Theoretical examination

Certification Requirements

At least Mandatory education and knowledge of PC operation, relevant work experience and technical training
 

scope

The TÜV HELLAS food safety and quality management executive certification scheme is for executive-employees who are employed in industries, crafts and small food and beverage production units as quality control officers, as members of the food safety team, as coordinators of the food safety team and as food safety management system managers. By participating in the production process, these executives contribute to the implementation of quality and food safety standards (e.g. ISO22000, BRC, IFS, etc.), to the implementation of the relevant legislation (e.g. Reg. EU 852/2003), to the good practices of the staff and represent the company in food safety compliance checks by the authorities, certification bodies and customers. In addition, it concerns scientists-professionals providing consulting services in matters of food safety and quality.

Promises / Specializations

1. General
2. Food safety and quality management department employee
3. System manager or food safety and quality management specialist

Knowledge framework (syllabus)

Basic principles of food technology. Basic principles of food quality and safety parameters. Conducting Food Safety and Quality checks. Food Safety and Quality System Implementation. Legislation and Certification Standards. Development of a Food Safety and Quality Management System. Food safety and quality team coordination.

Examination methodology

Theoretical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Aquaculture Specialist scheme concerns a specialized professional who knows the cultivation of aquatic ecosystems and takes care of the correct application of cultivation practices and the monitoring of the parameters that affect them. It concerns aquaculture farms that can be modern intensive farms or traditional extensive aquacultures in lakes, rivers and seas.

Knowledge framework (syllabus)

Marine Biology (Basic Knowledge of Anatomy, Physiology and Pathology of Aquatic Organisms Cultivated in Greece) Aquatic Cultivation Systems Ecology of Marine and Other Aquatic Ecosystems Fish Feed and Diet Training Fish Breeding Basics of Navigation Operation and Basic Maintenance of Aquaculture Mechanical Equipment Safety and Health at Work Safety and food hygiene Processing & packaging of the product Certification of aquaculture products

Examination methodology

Theoretical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Meat and meat product industry specialist scheme is for workers who are employed in industries, crafts, small production units and cottage industries producing meat and meat products. These technicians perform the necessary operations in the chain of the production process using special utensils and mechanical equipment with the aim of preparing healthy and safe meat products and meat-based foods that meet the specifications of National and Community legislation. In addition, they participate in the implementation of the hygiene system and in the basic maintenance of the equipment and the space.

Promises / Specializations

1.  Meat product production plant technician 
   1. Combine Production Technician
   2. Packaging Technician
2. Meat preparation production plant technician

Knowledge framework (syllabus)

Principles of Production Preparation and Quality Parameters in Meat Processing Units, Principles of Production Execution in Meat Processing Units, New Generation Food Production Process, Principles of Finished Product Processing, Implementation of the Health and Safety and Food Quality System, Basic Administrative & Training Functions, Principles of Product Packaging, Principles of storage of finished products.

Examination methodology

Theoretical examination 

Certification Requirements

At least Mandatory education, responsible declaration regarding the state of health and technical training
 

scope

The TÜV HELLAS Production Process and Manufacturing Practice in Agrifood Products & Food Sector Optimization Executive  is for workers in the production and quality control of food and agri-food products, and those involved in the implementation of good manufacturing practices (GMP), and production optimization methods process. By participating in the production process, these executives contribute to the implementation of quality and food safety standards (eg ISO22000, BRC, IFS, etc.), to the implementation of the relevant legislation (eg Reg. EU 852/2003) and good practices.

Knowledge framework (syllabus)

Introduction to Good Manufacturing Practices (GMP) and Good Hygienic Practice (GHP). Basic Requirements of GMP / GHP, Agricultural products and introduction to Good Agricultural Practices (GAP), Basic principles of GMP / GHP and modern technologies for improving the reception and storage of food, beverages and agro-food products, Basic principles of GMP / GHP and modern technologies for improvement of production and packaging of food, beverages and agri-food products, Basic principles of HACCP (codex alimentary) methodology, Traceability, Food and Beverage Code, Legal framework, International certification standards, ISO22000 standard.

Examination methodology

Theoretical examination 

Certification Requirements

At least Mandatory education, responsible declaration regarding the state of health and technical training
 

scope​

The scheme Specialist in the Management and Processing of Agricultural and Animal Waste concerns a specialized professional who supports all those tasks related to the management of waste produced in an agricultural or livestock holding unit, as well as standardization and processing of food of plant or animal origin ( olive mills, cheese factories, etc.) that implement or not an environmental management system, as well as waste treatment facilities (incineration, biogas production, composting, etc.).

Knowledge framework (syllabus)

Environmental Degradation from Agricultural Activities 
• DIRECTIVE 91/676/EEC on the protection of waters from nitrate pollution of agricultural origin
• DIRECTIVE 2008/98/EC on waste
• Codes of Good Agricultural Practice (Government Gazette 142-B-2004)

Basic Principles and Systems of Agricultural and Animal Waste Management 
• REGULATION (EC) no. 1221/2009 (EMAS Regulation)
• ISO 14001:2015 – Environmental Management Systems – Requirements and guidance for its use

Good Environmental Protection Practices with Methods of Processing and Management of Agricultural and Animal Waste
• Codes of Good Agricultural Practice (G.A.P.)
• Gazette 185-A-29/9/2020 Approval of the National Waste Management Plan (E.S. D.A.)
• 9th fire ordinance (9/2021)

Agricultural Waste Treatment Techniques  
• Methods and techniques of waste treatment of various agricultural activities such as olive mills, wineries.
• Plant biomass composting 
• Methods of collecting, recycling and withdrawing agricultural plastic waste, etc.

Animal Waste Treatment Techniques  
• Animal waste quality characteristics
• Sludge treatment and utilization possibilities
• Cleaning treatments and animal waste utilization possibilities (composting, biogas, etc.)
• Inactivation of animal by-products

Disposal of Treated Animal Waste and Inactivated By-products
• Disposal of treated animal by-products category 1, 2, 3
• Disposal of ZYP after thermal inactivation (rendering)

Economic Management of Agricultural and Animal Waste Treatment and Disposal Systems
• Circular economy
• Cost calculation parameters

Examination methodology

Theoretical examination

Certification Requirements

Minimum Mandatory education, health declaration and no felony conviction.
 

scope​

The scheme Specialist in the Use of New Technologies in Agriculture OR Use of New Technologies in the Correct Management of Inputs in Agriculture TÜV HELLAS concerns a specialized professional who deals with an integrated system of collecting, storing, managing, analyzing and displaying information related to phenomena that evolve in the geographic space, through appropriate PC software. In this context, this professional can perform auxiliary tasks to a topographical engineer.

Knowledge framework (syllabus)

Precision Agriculture Management.
• Knowledge of basic principles and main systems of precision agriculture.
• Application of precision agriculture to crops.
• Advantages of precision agriculture technology. 

Precision Agriculture Tools and Using Precision Agriculture Systems for Sustainable Crop Management

• Knowledge of GPS Global Positioning System basics. 
• Knowledge of agricultural machinery and sensor navigation applications.
• Knowledge of basic principles of Remote Sensing (satellite and UAV).
• Knowledge and use of GIS in precision agriculture.

Use of Precision Agriculture technology in Irrigation-Irrigation Water Management and New Measurement Technologies Through Sensors and Software Models for the Rational Management of Water Resources-Irrigation
• Knowledge of basic principles of irrigation.
• Estimation of timing and quantitative determination of irrigation based on sensor measurements and software models.
• Development of smart greenhouses and hydroponics using new technologies

 Use of Precision Agriculture technology in Crop Fertilization Management-Fertilizers and New Technologies of Digital (Intelligent) Crop Fertilization
• Knowledge of basic fertilization principles.
• Estimation of timing and quantitative determination of irrigation based on sensor measurements and software models.

Use of Precision Agriculture technology in Plant Protection
• Knowledge of principles of plant protection.
• Knowledge of forecasting software models for emergence and control of important crop pests and diseases.
• Knowledge of intelligent agriculture systems-Integrated Soil-Plant-Atmosphere Sensor Networks for Predicting Plant Enemies and Diseases and Rational Plant Protection

Financial management of Precision Agriculture.
• Knowledge of decision-making processes, planning and organization methods.
• Elaboration of investment plans for planning agricultural holdings and production costs of agricultural products.
• Implementation of innovative systems of renewable energy sources (RES) and reduction of consumption of energy resources in agricultural production
• Utilization of innovation and new technologies in the organization and management of agricultural holdings – technological modernization of holdings
 

Examination methodology

Theoretical examination

Certification Requirements

Minimum Mandatory education, health declaration and no felony conviction.
 

scope​

The scheme Specialist monitoring processes from the farm to the slaughterhouse concerns a specialized professional who supports all those tasks that are carried out both at the administrative and production level of an ungulate slaughterhouse (mainly). He helps the team of veterinarians in the day-to-day management and operation without being involved autonomously in the operation of the slaughterhouse.

Knowledge framework (syllabus)

Official Control Rules - Verification of Compliance for the Production of Products of Animal Origin for Human Consumption  
• Ante-slaughter and post-slaughter inspection procedures, 
• Compliance requirements, 
• Special risk materials, 
• Sampling for laboratory control, 
• Appropriate marking, 
• Recording and monitoring system of carcass findings

Control Verification of Compliance with the Requirement of Good Sanitation Practice  
• Control of food chain information
• Design and maintenance of premises and equipment
• Hygiene during operation (personal hygiene)
• Training in hygiene and work procedures
• Pest control
• Water quality control
• Temperature control 
• Checks on live animals and accompanying documents

Control and Verification of Processes Based on Hazard Analysis and Critical Control Points (HACCP)
• European and National Legislation
• Approval of facilities
• Rules of Good Industrial Practice
• Location requirements, premises of facilities
• Slaughter procedures
• Principles of risk analysis – HACCP
• Prerequisite programs (cleanliness, disinfection, disinfestation, mycicide, equipment, water, traceability, recall, PZP management)

Control and Verification of Compliance with Identification Marking Requirements
• Marking and Traceability Requirements
• Record and Document Maintenance

Notification of Inspection Results - Taking Measures in Cases of Non-Conformity
• 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

Theoretical examination

Certification Requirements

Minimum Mandatory education, health declaration and no felony conviction.
 

scope​

The School canteen professional certification scheme concerns specialized workers who are responsible for the operation of school canteens, i.e. stores or more generally places where food, juices and beverages ready for consumption by students, staff or school visitors are prepared and available or simply available .

Knowledge framework (syllabus)

Basic principles of organization and operation of the school canteen - Sales promotion of the school canteen, Management of the items sold in the school canteen - Preparation of the school canteen products to be made available, in accordance with current legislation, Serving the students, staff and visitors of the school canteen - hygiene rules during the purchase, receipt, preservation, preparation, display and sale of food - Cleanliness and disinfection of the canteen and equipment.

Examination methodology

Theoretical examination

Certification Requirements

Minimum Mandatory education, health declaration and no felony conviction.