Shape field (scope)

The scheme for certification of food safety and quality management staff (general and specialised in the agri-food sector or food, meat sector) TÜV HELLAS applies to executives - employees who are employed in industries, crafts and small food and beverage production units as quality control executives, as members of the food safety team, as food safety team coordinators and as food safety management system managers. By participating in the production process, these managers contribute to the implementation of quality and food safety standards (e.g. ISO22000, BRC, IFS, etc.), the application of relevant legislation (e.g. EU Regulation 852/2003), good staff practices and represent the company in food safety audits by authorities, certification bodies and customers. In addition, it concerns scientists and professionals providing consultancy services in the field of food safety and quality.

Subforms / Specialisations

 

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

Cognitive framework (syllabus)

• Basic principles of food technology
• Basic principles of food quality and safety parameters
• Carrying out food safety and quality controls.
• Implementation of a Food Safety and Quality System.
• Legislation and Certification Standards.
• Development of a Food Safety and Quality Management System.
• Coordination of food safety and quality team.

Examination methodology

Theoretical examination

Certification requirements

Minimum Compulsory education and technical training