The Establishment of HACCP Training Modules on Food and Feed Safety in the Light of European Standards. Erasmus Project

Project Title

The Establishment of HACCP Training Modules on Food and Feed Safety in the Light of European Standards.

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 2016

Project Topics

This project is related with these Project Topics: New innovative curricula/educational methods/development of training courses; ICT – new technologies – digital competences

Project Summary

HACCP (Hazard Analysis and Critical Control Point) is the food safety management system ensuring preliminary determination and control of hazards affecting the food safety. It is a legal requirement for food and feed companies to implement HACCP System in Turkey and EU states.
As the food companies do not have sufficient knowledge regarding HACCP system in our country in general, they take support services from consultancy companies to establish this system. Since they are not a part of the system, the sustainability is not ensured for HACCP System which is the essential grounds for food safety.
* Additionally, the professional levels of food auditors obliged to audit this system and the persons providing HACCP training are insufficient.
* Therefore, an innovative common training module is needed to be used in all countries to ensure food safety.
Purpose;
The education methodologies based upon Information Communication (BIT-ICT) for HACCP and Food Safety in member and candidate states of EU contribute elimination of differences between regions and states.
Target Population:
* Authorized persons and employees
* Food auditors
* Students and instructions in colleges and vocational schools educating in food and food safety
* Everyone interesting in the business of food acting in Turkey and EU states.
Number and Profile of Participant Establishments:
Project owner (Directorate of Agriculture and Forestry of Eskişehir) and project partners (Slovakia Agricultural University, Ankara University, Faculty of Veterinary, Euro-Cert European Academy, UK-Certified Knowledge Association).
Project partners consist of effective and authorized official institutes, Universities and Non-Governmental Organizations which conducted similar projects and renders education with knowledge and experience in food safety.
Definition of Undertaken Main Activities:
5 International meetings and 4 multiplier events and 1 closing meeting was organized in scope of the project. The field and office work and implmenetations, similarities and differences in Turkey, Germany, England, Slovakia were evaluated. The knowledge and experience and current legal procedures were discussed in a meeting.
HACCP audits of meat facilities-slaughterhouse-milk processing facilities, feed factories, hotel restaurants and diners, etc. acting in Eskişehir, London, Berlin and Nitra were conducted and their documents were examined with project participators in the field work.
The knowledge and experiences were shared in subjects given in the program during the office works. The good and bad implementations, similarities and differences were discussed and teamwork was conducted.
Therefore, international works were conducted and innovative common ICT Training Modules (8 modules, 30 hours, 35 courses, 7 examinations, 140 questions) which may be implemented by all countries as open source and free modules prepared in Turkish, English, German and Slovakian not just one language of EU were developed.
All project activities:
*Made news in national and local newspapers;
*Published in official websites of all partners and application holders;
*Published in Ministry and University magazines;
*Shared in webpage of the project;
*Shared in the Facebook page (Bestfood with Haccp in Eskişehir).
Obtained Results and Impact:
Results;
1 website (www.bestfood-haccp.com) and 8 ICT training modules (30 hours and 35 courses, 7 examinations, 140 questions) were prepared in Turkish, English, German and Slovakian which may be used by all countries as a result of knowledge and experience sharing and project.
140 people registered and took courses from Turkey, EU states and other countries in 2 month after the completion of project. 70 people were entitled to receive certificates by obtaining over 60 points from all examinations. This number is expected to exceed 1000 people in 1 year.
Total of 30.714 visitations meaning average 1023 visits daily were obtained in January 2019. Visitations were made from 96 countries in January.
Multilingual support of the project allows the whole world to access education with our project.
Impacts;
* The professional capabilities, knowledge and experiences of the participants increased;
* Audit performances of food auditors increased;
* Number of food companies establishing HACCP increased;
* Corporate capabilities of project owner and project partners increased;
* Profitability of food companies increased;
* Number of persons learning about HACCP System in Turkey and EU states increased;
* Awareness regarding HACCP increased.
Long-Term Benefits:
* The implementation differences between countries will decrease;
* The commerce between regions and countries will become easier;
* The economies of Turkey and EU states will be better,
* HACCP Education conducted in scope of program for food auditors realized by the Ministry of Agriculture and Forestry will be removed, and it will be realized with free modules. It will positively change the Turkish economy.

EU Grant (Eur)

Funding of the project from EU: 124020 Eur

Project Coordinator

Eskisehir Tarim ve Orman Mudurlugu & Country: TR

Project Partners

• ANKARA UNIVERSITESI
• SLOVENSKA POLNOHOSPODARSKA UNIVERZITA V NITRE
• UK-Certified Knowledge Association
• E.A.C.E. European Academy gGmbH