Gli attestati da noi rilasciati in modalità online sono validi perchè i corsi sono autorizzati dalla Regione Calabria Dipartimento Tutela della Salute con nota prot. n.0132180/22.
Hanno validità sull’intero territorio nazionale sulla base della sentenza del CONSIGLIO DI STATO N. 07351/2020 PUBBLICATA IL 24/11/2020
L'OPERATORE DEL SETTORE ALIMENTARE
A seconda della propria mansione, dovrà frequentare uno dei seguenti corsi
di primo rilascio/rinnovo:
Rischio 1 Medio (Categoria B) prot.1 per non manipolatori nel processo produttivo
Rischio 2 Elevato (Categoria A) prot.2 per manipolatori nel processo produttivo
Rischio 3 Elevato (Categoria A) prot.3 per responsabili delle industrie alimentari
Rischio 1 Medio (Categoria B) prot.1 - Primo rilascio/rinnovo
The course refers to activities involving the handling of packaged or loose, non-perishable foods or their sole administration and sale : (staff assigned to administration only in canteens and restaurants; sales staff at food outlets (supermarkets, delicatessens, butchers, fishmongers, etc.); waiters (waiting room staff at catering businesses); bartenders assigned to administration and sales only; beverage production staff; workers in the processing and packaging of fresh and dried mushrooms; workers in the production of sweets and similar; workers in the production of additives and flavourings; staff in the sale and packaging of fruit and vegetable products and the transport of loose foods that require temperature control (pursuant to art. 44, Presidential Decree no. 327/80) .
DURATION: 8 hours (entirely online + learning assessment)
To attend the course, register, take the test, go to the EDUCATIONAL AREA
Risk 2 High (Category A) prot.2 - First release/renewal
The course refers to activities involving the handling of perishable foods, in the production, storage, preparation, cooking, packaging, distribution/administration phases : (personnel working in kitchens, canteens, cooking centers, restaurants, pizzerias, rotisseries, sandwich shops and similar; artisanal ice cream producers, yogurt shops; personnel involved in the processing of fresh pasta, pasta factories; preparation workers in bars, canteens, delicatessens; pastry chefs; workers in the canning industry; workers in meat and fish processing plants and businesses; workers in egg-based, gastronomic and confectionery food production plants; workers in the processing of baked goods; workers in the preparation and handling of dietary products, for early childhood, baby foods and products intended for particular nutrition; workers in the processing of milk and dairy products; workers in the handling and packaging of products of the fourth and fifth range; hotel school students and workers in processes not included in the above list, which nevertheless present a significant microbiological risk) .
DURATION: 12 hours (entirely online + learning assessment)
To attend the course, register, take the test, go to the EDUCATIONAL AREA
Risk 3 High (Category A) prot.3 - First release/renewal
The course is intended for Food Industry Managers: (Food Industry and/or Quality Managers: the owner, or the specifically delegated manager of the activity of preparation, transformation, manufacturing, packaging, storage, transport, distribution, handling, sale, administration of food products as well as personnel with responsibility for supervision and management of the process sector).
DURATION: 12 hours (entirely online + learning assessment)
To attend the course, register, take the test, go to the EDUCATIONAL AREA
