The period of validity of the course for food inspectors varies according to the Region where you work and is regulated according to the regulations in force in that Region.
Programma del corso
- The HACCP (analisi dei pericoli e punti critici di controllo) system;
- importance of visual inspection;
- importance of checking stored goods and the importance of their rotation;
- basic hygiene rules for insect and rodent control;
- evaluation of temperature and microclimate control;
- food microbiology topics;
- notions of commodity chemistry, chemistry and physics;
- hygiene of equipment facilities, personnel hygiene;
- insights into the regulatory framework;
- human resources management;
- relations with the various parties involved in the food process.