Trainer on Food Processing and Hazard Analysis and Critical Control Points (HACCP) Standards

The training will consist of two components – food processing techniques, and Hazard Analysis and Critical Control Point (HACCP). The Food processing training will last for 5-6 days and the HACCP training will require 4-5 days of training. The food processing training will combine theoretical knowledge with practical sessions focusing on the processing of raw foods (fruit, vegetables and milk) into food products such as jam, pickles, apple vinegar, dried wild herbs, olive tapenade and virgin olive oil, dairy products such as labneh, pizza sauce or tomato paste. The HACCP training aims at increasing the participants’ awareness about food quality and hygiene standards, food safety, and production environment, as biological, chemical and physical hazards may occur during procurement, handling or manufacturing and affect the final food product. The HACCP training is a standardized training designed to avoid hazards by conducting hazard analysis and thus reducing risks to a safe level at all stages of a food chain – from food production and preparation processes to storage, packaging and distribution.