Learning HACCP in Philippine lingua franca

Azanza, Maria Patricia V.; Paz, Charity Jaggielyn E. dela

doi:10.1016/j.foodcont.2006.12.004

Cited by 1 publication

(3 citation statements)

References 7 publications

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“…There are schemes for the training of personnel who are involved in the development, implementation and maintenance of food safety procedures. The study of such activities is reflected, for example, in works [2][3][4][5][6]. At the same time, the required level of personnel competence is achieved as a result of providing additional knowledge, skills and abilities to future participants of HACCP groups with an established certain level of already acquired professional (vocational) and/or higher education [2].…”

Section: Problem Descriptionmentioning

confidence: 99%

“…After training or advanced training of personnel, a food manufacturer can independently recognize the results of such education or use procedures for voluntary certification of personnel, as reflected in [5]. To assess the effectiveness of training and establish the compliance of personnel, it is advisable to use a specification matrix that describes the training objectives [6].…”

Section: Problem Descriptionmentioning

confidence: 99%

“…For this, it seems advisable to compare the known requirements for the training of personnel and their certification in non-formal education schemes [8] with typical staff standards of preschool education institutions [9], the National Classifier of Ukraine "Classifier of Occupations" [10] and the description of qualification levels of the National Qualifications Framework [11]. A related confirmation of this hypothesis is contained, for example, in [6], where Bloom's taxonomy was used to assess the suitability of learning outcomes in training participants in HACCP groups. The results of such a comparison with the subsequent generalization of the analytical information obtained can contribute to the development of recommendations for the design of relevant educational components and their introduction into educational (educational and professional) programs of formal education institutions of various levels of education.…”

Section: Suggested Solution To the Problemmentioning

confidence: 99%

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Peculiarities of preparation of the HACCP group members of catering units of preschool educational institutions

Zhukov

Zorya

Shelukhina

et al. 2021

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The object of research: specific differences in the functioning of HACCP groups of catering units of preschool educational institutions, which determine the potential directions of training the personnel of such groups. Investigated problem: training activities for HACCP teams and conformity assessment are guided by the practice of voluntary implementation and certification of food safety management systems. Although the introduction of permanent procedures based on the principles of the HACCP system at the facilities is a mandatory requirement, the current legislation does not provide for the certification of such procedures. Therefore, the adopted schemes for training specialists for food safety management systems require revision in order to harmonize with the national specifics of the implementation of HACCP procedures in the catering units of preschool education institutions. Main scientific results: conclusions are drawn that can help maximize the success of the preparation of the HACCP group members for the catering units of preschool educational institutions: Training of personnel for HACCP groups can be carried out by obtaining formal education with the help of existing educational programs after the implementation of appropriate educational components into them. When developing educational components for training potential participants in HACCP groups, it is advisable to take into account that at least one participant must have more relevant competencies than is customary in the practice of creating HACCP groups at large and medium capacities. The expected learning outcomes of the HACCP team members should provide opportunities for younger HACCP team members to feel confident that they are not “challenging their older colleagues” but providing valid explanations and evidence. The field of practical application of the research results: the results obtained give an idea of the peculiarities of the functioning of the HACCP groups of the catering units of preschool education institutions. The established circumstances made it possible to identify the specific features of personnel training for participation in the HACCP group. Such information is useful for officials who make a decision to create a HACCP group in the catering unit of a preschool education institution, recruit it and develop a training program for its participants. Innovative technological product: approaches to the development of educational components of educational programs for training personnel of HACCP groups for the catering units of preschool education institutions, taking into account the investigated features of the functioning of such groups. Scope of application of the innovative technological product: the established potential directions and restrictions in the training of personnel for participation in the HACCP group are relevant, understandable and aimed at officials who make the decision to create a HACCP group for the catering units of preschool education institutions, its staffing and the development of a training program for participants in this group.

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Section: Problem Descriptionmentioning

confidence: 99%

Section: Problem Descriptionmentioning

confidence: 99%

Section: Suggested Solution To the Problemmentioning

confidence: 99%

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