This training action is publicly funded and completely free of charge for participants.
The call for proposals for this training plan is an initiative of the Ministry of Work and Social Economy (MTES) and the Public Employment Service (SEPE), with the State Foundation for Training in Employment (FUNDAE) responsible for its control and oversight.
Target audience:
Training program intended for self-employed workers.
Upon completion of this course, participants will be able to:
- Identify and prevent sources of food contamination.
- Apply food preservation techniques and methods.
- Execute hygiene, cleaning, and environmental control measures.
- Comply with food safety regulations and quality management systems.
Program details
Identifying potential food contamination hazards and implementing current food safety and hygiene regulations across all stages of the food supply chain—including preparation, processing, manufacturing, packaging, storage, logistics, sales, distribution, and catering services.
Content
Knowledge / Cognitive and Practical Skills
- Food Classification:
- Concept of food and food products.
- Food types and categories.
- Quality criteria and standards.
- Identifying Sources of Food Contamination:
- Concept of food contamination.
- Types, vectors, and sources of contamination.
- Recognizing Microorganism Growth Factors in Food:
- Types of microorganisms.
- Factors influencing microbial growth.
- High-risk and low-risk foods for microbial contamination.
- Foodborne illnesses and diseases.
- Distinguishing Food Preservation Methods:
- Physical methods: Temperature control and moisture/water activity reduction.
- Chemical methods.
- Packaging: Specialized packaging techniques and unpackaged products.
- Food labeling and consumer information.
- Storage and warehousing.
- Adopting Sanitation and Hygiene Measures in Food Handling:
- Personal hygiene and handwashing protocols.
- Facilities, premises, and workplace design.
- Waste management and recycling protocols.
- Cleaning and disinfection (sanitizing) of facilities and equipment.
- Pest control management.
- Recognizing Applicable Food Handling Regulations:
- Hazard Analysis Critical Control Point (HACCP) self-control system.
- European Regulation (EC) No 852/2004 on the hygiene of foodstuffs.
- European Regulation (EU) No 1169/2011 on the provision of food information to consumers (Allergen compliance).
- Royal Decree 109/2010 (Real Decreto 109/2010).
- Current statutory and legislative measures.
Management, Personal, and Social Skills
- Deep awareness of the critical importance of personal hygiene and sanitation measures in food handling.
- Understanding the necessity of properly executing food preservation and storage techniques to prevent foodborne illness outbreaks.
- Commitment to rigorous compliance with all applicable food handling and regulatory standards.
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