Increasing the Qualifications of the Employees of the Food Manufacturing Sector in the Areas of Occupational Health, Safety and Food Security Erasmus Project

Project Title

Increasing the Qualifications of the Employees of the Food Manufacturing Sector in the Areas of Occupational Health, Safety and Food Security

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : Strategic Partnerships for vocational education and training

Project Call Year

This project’s Call Year is 2019

Project Topics

This project is related with these Project Topics: Cooperation between educational institutions and business; Civic engagement / responsible citizenship; Health and wellbeing

Project Summary

“Increasing the Qualifications of the Employees of the Food Manufacturing Sector in the Areas of Occupational Health, Safety and Food Security”
The aim of the project is to prepare training materials on occupational health and safety as well as on food safety issues and to share them on digital platforms. Planned intellectual outputs are training pragramme, e platform embedded short training videos including practises based on training programme.
The Project is directly aims in “EU Occupational Safety and Health (OSH) Strategic Framework 2014-2020”. This new Framework aims ensuring that the EU continues to play a leading role in the promotion of high standards for working conditions both within Europe and internationally, in line with the Europe 2020 Strategy.
98% of accidents at work can be prevented by trainings. It will be ensured that the personnel in charge of food production will be informed about the risks related to work and environment related safety (smoke, radiation, noise, poisoning, etc.) and awareness of the factors that are at risk. The necessity of personnel training is of great importance for both employers and employees. To ensure a safe working condition, information, instruction, training and supervision should be provided in the field of health and safety. To achieve the expected results (less accidents, fewer occupational diseases, clean and safe workplaces, environmentally friendly environment), the company should have access to up-to-date information and the necessary expertise to the technical personnel. These qualifications should be carried out within the framework of non-existent and harmonious training at European level with developing a curriculum to adapt to the Project.
Expected impact/benefits
1) Improved occupational health, safety and food security within food manufaturing industry.
2) Discovering of similarities and differences on occupational health, safety and food security in partner countries.
3) Established awareness of the importance of collaborating with the institutions in regarding topics.
4) Raised quality of occupational health, safety and food security studies both nationally and European level.
5) Improved cooperation between the work mentors.
6) Improved quality of the learning experience of workers

Proposal assumed to be concluded in 24 months and will be applied under Erasmus+ KA2 VET Strategic Partnership programme,
The topics that will form the content of the outputs for the proposal are as follows :
1. Occupational Health and Safety OHS in Food Production,
– Hazard, risk, risk assessment for occupational health and safety
-Food hazards and risks of OHS in food production processes
– Health and safety signs that can be found in the working environment
-Emergency and emergency plan
– Work accident and occupational diseases
– Environmental protection risks in production environments

2. Food Security
– Food manufacturing practices and HACCP in food production processes
– Staff hygiene
– Determining the efficiency and quality in food production
-Health problems that may affect production processes
-Food safety, risk, danger, hygiene, disinfection, sterilization, sanitation, contamination concepts
– Cleaning and disinfection / sterilization of food production lines, materials, tools and methods used in sanitation, space, machinery and equipment
– Types of hazards arising from operations, personnel and foodstuffs in food production, formation conditions and effects
– Rules for monitoring critical control points in the production process
– Allergens, risks and precautions in production process

The partner institutions of the Project are:
1. Öz Gıda İş Union
2. Maribor University
3. IFOA
4.Slovak University of Agriculture in Nitra

EU Grant (Eur)

Funding of the project from EU: 96195 Eur

Project Coordinator

OZ GIDA SANAYI VE YARDIMCI ISCILERI SENDIKASI & Country: TR

Project Partners

• SLOVENSKA POLNOHOSPODARSKA UNIVERZITA V NITRE
• UNIVERZA V MARIBORU
• ISTITUTO FORMAZIONE OPERATORI AZIENDALI