Shape field (scope)

The scheme Production Process Optimization & Manufacturing Practice Optimization Executive in the agri-food & food sector TÜV HELLAS applies to employees in the production and quality control of food and agri-food products, and those involved in the implementation of good manufacturing practices (GMP), and in methods of production process optimization. By participating in the production process, these staff members contribute to the implementation of quality and food safety standards (e.g. ISO22000, BRC, IFS, etc.), to the application of relevant legislation (e.g. EU Regulation 852/2003) and good practices.

 

Cognitive framework (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),
• Basic principles of GMP/ GHP and modern technologies to improve the receipt and storage of food, beverages and agri-food products,
• Basic principles of GMP/GHP and modern technologies to improve the production and packaging of food, beverages and agri-food products
• Basic principles of HACCP methodology (codex alimentarious), Traceability, Food and Beverage Code, Legal framework, International certification standards, ISO22000 standard.

 

Testing methodology

Theoretical examination

Certification requirements

Minimum Compulsory education, declaration of health and technical training