Dietitians Training Course


Our courses comply with the approval procedure of the local ASREM

Basic training course

The basic training course is addressed to all dietitians (see attachments A and B) lasts 6 hours and is divided into three modules (2 hours each) as per the following programme:

  • MODULE 1: food chemical composition and related microbiology;
  • MODULE 2: staff hygiene and food safety;
  • MODULE 3: company hygienic procedures (Company GMP).

At the end of the third module there will be a final test. The training certificate will be issued only in favour of participants who have successfully passed the final test.



Specific training course

The specific training course is addressed to all dietitians (see attachment B) lasts 6 hours and is divided into three modules (2 hours each) as per the following programme:

  • MODULE 1: food production and safety;
  • MODULE 2: health regulations with particular reference to the specific production sector;
  • MODULE 3: hygienic procedures and policies based on principles of the HACCP system.

At the end of the third module there will be a final test. The training certificate will be issued only in favour of participants who have successfully passed the final test



HACCP training course

HACCP training course is addressed to the personnel in charge of HACCP policies within food companies. It will last 8 hours and will be divided into four modules (2 hours each) as per the following programme:

  • MODULE 1: food production and safety;
  • MODULE 2: health regulations with particular reference to the specific production sector;
  • MODULE 3: system HACCP policies and standard procedures;
  • MODULE 4: self-monitoring company programme (SOP and HACCP plan).

At the end of the third module there will be a final test. The training certificate will be issued only in favour of participants who have successfully passed the final test.


Training upgrade courses will be addressed to dietitians who have either the basic training, or the specific training, or the HACCP one. Such initiatives will be mainly set up based on the reports not in compliance with official control activities either after ruled upgrades, or under OSA request. These courses will last 1 or 2 days with a specific programme that will be explained from time to time. At the end of the third module there will be a final test. The training certificate will be issued only in favour of participants who have successfully passed the final test.




ATTACHMENT A

Tasks that don’t have direct contact with foodstuff:

  • waiter/waitress;
  • dishwasher;
  • canning industry personnel;
  • dry pasta production personnel;
  • carriers, warehouse workers;
  • spice processing and production, herbal products operators;
  • wine and beverage production operators;
  • food and beverage vending machines operators;
  • operators in food production with null microbiological risk, or with a technologic cycle that guarantees low or null microbial contribution on the final product (coffee roasting, dry fruit toasting, oil mills, honey production, sweets and candies production, processing and packing fresh and dry mushrooms, etc.);
  • egg packaging operators;
  • operators in other processing activities not mentioned in list B.

ATTACHMENT B

Tasks that don’t have direct contact with foodstuff:

  • chefs (catering service, schools or companies catering, food producing centres, restaurants and similar, roasted goods stores);
  • pastry chef;
  • ice cream maker;
  • gastronomy operators (production and selling);
  • fresh hand-made pasta producers;
  • milk and cheese processing operators, except for ageing cheese operators and milkers;
  • operators in slaughtering, cutting, processing and selling meat, fish, and shellfish (with prepared food laboratory);
  • egg products production (packaging excluded);
  • bartender (except for the only beverage giving);
  • baker and operators in producing pizza, piadina and similar foodstuff;
  • vegetables and fruits processing and selling operators;
  • fish selling operators;
  • unpackaged food selling operators;
  • operators in charge of providing/portioning meals in schools or hospitals.



Registrations:

Please, call +39 0875 85410, or send an e-mail to our CONTACT FORM or download the APPLICATION from the following link:

Admission Request