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HACCP E-learning
Flexibel leren met directe impact
Region
Heeft u te maken met personeelswisselingen of stelt uw auditor duidelijke eisen aan training voorafgaand aan inzet? Dan is het niet praktisch om te wachten op een jaarlijkse klassikale training. Met de HACCP e-learning van Mérieux NutriSciences | Expert Partners zorgt u ervoor dat medewerkers snel, aantoonbaar en praktijkgericht getraind zijn, op het moment dat het nodig is.
Ons aanbod
Deze e-learning is een goed begin bij startende personeelsleden in uw productie. In korte tijd leren zij de basis over voedselveiligheid en hygiëne op de productievloer. Nadat de medewerker aan de slag gaat, kan een uitbreiding worden aangebracht met specifieke onderwerpen vanuit onze e-learning en een verdieping met een voedselveiligheidstraining zoals u die jaarlijks voor uw productiepersoneel (laat) verzorgen.
Heeft u allergenen in uw productie of in uw productieomgeving? Wist u dat de grootste oorzaak van een recall nog steeds allergenen is? Dan weet u als geen ander dat de beheersing van allergenen en het voorkomen van kruisbesmetting van het grootste belang is. Dit begint bij bewustwording van uw personeel. Deze e-learning geef aanvullende kennis over allergenen en de beheersing ervan. Een mooie start voor uw productiepersoneel waarna u de specifieke afspraken binnen uw productie kunt (laten) uittrainen in een voedselveiligheidstraining.
Reiniging en desinfectie is binnen uw organisatie een basisvoorwaarde. Het is één van de belangrijkste maatregelen die u neemt om voedselveilig te kunnen produceren. De reiniging en desinfectie wordt vaak uitgevoerd door uw eigen personeel.
Vanuit de diverse voedselveiligheidsstandaarden wordt fooddefense benoemd als beheersmaatregel om een bewuste besmetting van uw product te voorkomen. Fooddefense wordt ook wel TACCP genoemd. (Threat Assessment Critical Control Points) U heeft natuurlijk een risico inschatting vastgelegd in uw kwaliteitssystematiek, daaruit zal oplettendheid van uw personeel als één van de beheersmaatregelen zeker naar voren komen. Deze e-learning geeft een stuk kennis over fooddefense en de belangrijkste beheersmaatregelen waar u uw personeel hard bij nodig hebt.
Voedselfraude is een relatief nieuw begrip in voedselveiligheidsland. De beheersing vanuit VACCP (vulnerability assessment critical control points) zullen voornamelijk gericht zijn op de keten van toeleveranciers bij uw bedrijf. Toch is het besef en aandacht van uw personeel nodig om een volledige beheersing mogelijk te maken. In deze e-learning geven we een introductie van voedselfraude aan uw personeel, waardoor het besef en de oplettendheid op mogelijke kenmerken van voedselfraude verhoogd zal worden.
U wilt graag een veilige omgeving voor uw personeel, maar ook voor uw bezoekers. Deze 1e module gaat over gedrag van personeel en uw bezoekers.
About us as a training provider
We are consultants and trainers
Our training programmes come directly from practice. Developed and delivered by specialists who work with clients every day. That is why every programme is filled with real-life examples, recognisable situations, and practical tips.We believe learning should be both engaging and effective. Expect interactive sessions, tailored to your daily reality.
About us
5 min read
From rules to direction
Laws and regulations define the rules of the game for food safety, labelling, and market access. They are not only there to be followed, but to safeguard what truly matters: trust, integrity, and safety. In a constantly evolving industry, compliance is the minimum requirement. Organisations that understand legislation, follow it, and stay ahead of it, build reputation, agility, and credibility.
5 min read
Measuring what matters, where it matters
Control starts with insight. And insight starts with measurement. A well designed sampling plan forms the foundation for demonstrable food safety and product quality. Whether it concerns raw materials, finished products, or environmental hygiene, without structured sampling, every laboratory result remains a snapshot without context. The right sample, at the right moment, for the right reason. That is what a sampling plan is about.
5 min read
The structure behind trust
Quality is not a coincidence. It is the result of clear processes, shared responsibility, and structured control. Quality management systems form the foundation of food safety, product quality, and business integrity. They ensure that you operate in line with legislation, customer requirements, and international standards and that you can demonstrate this. But quality systems are more than a way to achieve certification. They are the foundation for improvement, for trust, and for strategic decisions that strengthen future readiness.
5 min read
From hazard to control, from paper to practice
Food safety starts with insight. What hazards are present in your raw materials, processes, packaging, or supply chain? Where are the risks of fraud, sabotage, or cross contamination? Systematic risk assessments such as HACCP, GIRA, VACCP, and TACCP provide control over these hazards. They help you identify risks, assess their impact, and implement control measures that actually work. Not only to comply with legislation or audits, but to operate safely, prevent incidents, and build trust.
5 min read
What people know determines what they do
A system is only as strong as the people who operate it. That is why training and knowledge are not a side topic within quality. They are a foundation. Whether it concerns food safety, audits, or labelling, without knowledge there is no compliance. Without skills, there is no control. And without awareness, there is no improvement. Training and knowledge do more than build expertise. They strengthen engagement, ownership, and quality awareness across all levels of the organisation.
5 min read
Improving with direction, rhythm, and results
Every organisation wants to improve. But without structure, improvement ideas are often handled ad hoc, remain good intentions, or lose momentum in daily operations. Improvement management creates focus. It provides direction, makes progress visible, and prevents the same mistakes from being repeated. By identifying, assessing, and implementing improvements in a structured way, improvement becomes more than isolated actions. It becomes a system that truly drives organisations forward.
5 min read
Insight, integrity, and control across the supply chain
In the food industry, speed is critical. Especially when something goes wrong. Whether it concerns a recall, a food safety incident, or a customer question about origin, you need to know where a product comes from and where it has gone. Traceability is therefore more than a legal requirement. It is the backbone of food safety, quality assurance, and supply chain transparency. Without a solid system, you lack control. With the right system, you gain control, trust, and resilience.
5 min read
The invisible signals of safety
In the food industry, what you cannot see can pose the greatest risk. Microorganisms, allergens, or residues can settle unnoticed in your environment and eventually contaminate your product. Environmental Monitoring Programs help you manage these risks in a structured way. They enable you to: Detect risks at an early stage, Validate cleaning and disinfection, Demonstrate compliance with legislation and GFSI standards, No organisation can ensure food safety without including the environment in its system.
5 min read
Strong when it matters most
Incidents never come expected. A deviation in production, a product recall, a cyberattack, or a sudden disruption in the supply chain. The impact on quality, continuity, and trust can be significant. In those moments, you need structure, clarity, and decisive action. An incident is not a question of if, but when. The way you are prepared determines whether you limit the damage or make it worse and whether you recover or come back stronger.
5 min read
Quality secured, trust earned
Quality does not happen by chance. It is the result of clear agreements, deliberate choices, and structured control. In a sector where food safety, legislation, and reputation come together, governance is key. It provides the framework that enables organisations to steer on both compliance and growth. Governance is not just about documenting what is required. It is about organising what truly matters, from policies and KPIs to processes, responsibilities, and leadership. This ensures that quality is not limited to QA, but becomes part of the entire organisation.
5 min read
Behaviour as the foundation of food safety
Most organisations have clear protocols, systems, and certifications in place. Yet the biggest risks often do not arise from the system itself, but from how it is applied in practice. From behaviour. Food safety is not a checklist. It is a culture you live every day, at every level of the organisation. Food Safety Culture is about how people think about food safety, how they act in their daily work, and how they respond under pressure. It becomes visible in small decisions, in leadership behaviour, and in the way mistakes are discussed. A strong Food Safety Culture is not optional. It is essential for trust, continuity, and growth.
5 min read
The foundation of food safety
Every strong food safety system starts with the basics. Without structured hygiene, cleaning, maintenance, and pest control, any risk analysis is built on unstable ground. Prerequisite programmes form that foundation. They are not just a checklist in an appendix, but the base on which every audit, certification, and food safety culture is built. When properly implemented, they help prevent incidents, ensure compliance, and give employees control over their daily work.