Title Tol4Food - Transfer of knowledge and training for European traditional food producers related to innovative quality control methodologies
Project Number 2011-1-RO1-LEO05-15317
Product Training module: Food safety of Traditional Foods
Title Training module: Food safety of Traditional Foods
Product Type teaching material
A training manual ”Food Safety of Traditional Foods” was elaborated by the partners with the following chapters:
Chapter 1. Quality and quality factors of modified food
1.1. Food quality
1.1.1. Control, quality assurance and management
1.1.2. The nutritional value of food
1.1.3. Sensory analysis of food
Chapter 2. General food safety aspects
2.1. General aspects
2.2. Food security, safety and sovereignty
Chapter 3. Legislative and food safety management
3.1. The Romanian legal framework on food safety
3.2. Specific requirements for food of animal origin
3.3. General requirements for food control
3.4. GHP – Good Hygiene Practices
3.6. Requirements for achieving good hygiene practices
3.7. Key aspects of hygiene control systems
3.8. Good manufacture practices (GMP)
3.9. Traditional food law
3.9.1. Geographical indications and designations of origin
Chapter 4. General notion of food microbiology
4.1. Characterization main groups of microorganisms important in food industry
4.2. Alteration of food
Chapter 5. The institutional framework for certification of conformity of agricultural and food products to protect names
Chapter 6. Specific requirements and conditions for food packaging.
The Training module will be the base for structuring the e-learning program on the e-platform. All the partners contributed to the training module based on previous experience in this sector. The documents from PT and ES language were translated into RO language and they were used as documentation for building the actual training module for the Romanian traditional food SMEs needs.
The material was adapted to the specific needs of the PT industrial companies and it was disseminated to around 60 participants from food SMEs during the seminars organized by partner 3 UCP-ESB in Portugal.
A book was published in Romanian language regarding the most important aspects for Romanian SMEs from this sector: “Potential food safety risks related with packaging”, multiplied in 50 copies for distribution to the interested SMEs during the training seminars. The book included the following chapters: The concept of food safety – application for food packaging; Potential food safety risks related with packaging; HACCP guidelines mentioned in packaging standards; Preventive measures to reduce/eliminate potential risks related to food packaging; Specific requirements and conditions for packaging of foodstuffs of plant/animal origin.
Target group SMEs, researchers, VET system.
Result Training module on food safety of foods
Area of application Training in food safety