Documents et rapports
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Гигиена продуктов питания Материалы для обучения : Moдуль 14 - Программа HACCP (russe)
Analysing potential hazards to identify critical control points (CCPs) and determining specific activities to prevent adverse effects on health. This report focuses on the introduction to Hazard analysis...
Type de document: Document de travail Numéro du rapport: 180743 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Lebensmittelhygiene Schulungsmaterialien : Modul 7 - Einführung Reinigung und Desinfektion (allemand)
This report introduces to cleaning and disinfection, and the importance to distinguish between cleaning, disinfection, and sterilization.
Type de document: Document de travail Numéro du rapport: 180708 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Lebensmittelhygiene Schulungsmaterialien : Modul 15 - Dokumentation der Hygienemaßnahmen (allemand)
Hygiene is an imperative for development and maintenance of a system including measures and controls to ensure food safety. This report focuses on documentation of hygiene measures.
Type de document: Document de travail Numéro du rapport: 180744 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Lebensmittelhygiene Schulungsmaterialien : Modul 19 - Eintrag von Kontaminationen (allemand)
In open process steps the environmental air can adversely affect the product. Hygienically clean work areas must be kept closed. This report focuses on entry of contaminating factors.
Type de document: Document de travail Numéro du rapport: 180748 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Lebensmittelhygiene Schulungsmaterialien : Modul 2 - Hygieneregeln (allemand)
Hygiene concerns everybody, as each of us can be a guest or patient, and is a customer and consumer every day. Working with food at processing establishments requires observation of hygiene rules that...
Type de document: Document de travail Numéro du rapport: 180699 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Lebensmittelhygiene Schulungsmaterialien : Modul 6 - Grundlagen Produkthygiene (allemand)
This report focuses on achieving reliable food hygiene through Good Manufacturing Practice (GMP).
Type de document: Document de travail Numéro du rapport: 180707 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Food Safety Training Program : Module 3 - Introduction to Microbiology (anglais)
Micro-organisms are small quick and present everywhere. This report focuses on introduction to Microbiology.
Type de document: Document de travail Numéro du rapport: 180702 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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Гигиена продуктов питания Материалы для обучения : Moдуль 19 - Вред контаминации (russe)
In open process steps the environmental air can adversely affect the product. Hygienically clean work areas must be kept closed. This report focuses on entry of contaminating factors.
Type de document: Document de travail Numéro du rapport: 180748 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Lebensmittelhygiene Schulungsmaterialien : Modul 13 - HACCP-Begriffe (allemand)
Analysing potential hazards to identify critical control points (CCPs) and determining specific activities to prevent adverse effects on health. This report focuses on Hazard analysis and critical control...
Type de document: Document de travail Numéro du rapport: 180742 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Lebensmittelhygiene Schulungsmaterialien : Modul 20- Die wichtigsten Lebensmittelschädlinge (allemand)
In food factories, combating mice is an essential part of hygiene management. This report focuses on the most important pests.
Type de document: Document de travail Numéro du rapport: 180749 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Food Safety Training Program : Module 1 - Introduction to Hygiene (anglais)
Food hygiene includes all activities in each section of the food chain necessary for ensuring food safety and edibility. Hygiene rules protect human health. The consequences of violating hygiene rules...
Type de document: Document de travail Numéro du rapport: 180697 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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Гигиена продуктов питания Материалы для обучения : Moдуль 5 - Основы производственной гигиены (russe)
It is important to pay attention to working spaces requiring especial cleanliness. This report focuses on the basics of basics of industrial hygiene.
Type de document: Document de travail Numéro du rapport: 180704 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Food Safety Training Program : Module 2 - Hygiene Conditions (anglais)
Hygiene concerns everybody, as each of us can be a guest or patient, and is a customer and consumer every day. Working with food at processing establishments requires observation of hygiene rules that...
Type de document: Document de travail Numéro du rapport: 180699 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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Гигиена продуктов питания Материалы для обучения : Moдуль 8 - Личная гигиена (russe)
Hands must be washed and disinfected. This report focuses on personal hygiene.
Type de document: Document de travail Numéro du rapport: 180711 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Food Safety Training Program : Module 7 - Introduction to Cleaning and Disinfection (anglais)
This report introduces to cleaning and disinfection, and the importance to distinguish between cleaning, disinfection, and sterilization.
Type de document: Document de travail Numéro du rapport: 180708 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Food Safety Training Program : Module 16 - Train the Trainer (anglais)
Hygiene is an imperative for development and maintenance of a system including measures and controls to ensure food safety. This report focuses on criteria for successful hygiene training for trainers.
Type de document: Document de travail Numéro du rapport: 180745 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Lebensmittelhygiene Schulungsmaterialien : Modul 4 - Lebens- und Vermehrungs-bedingungen von Mikroorganismen (allemand)
This report focuses on the survival and growth capability of micro-organisms.
Type de document: Document de travail Numéro du rapport: 180703 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Lebensmittelhygiene Schulungsmaterialien : Modul 14 - HACCP-Konzept (allemand)
Analysing potential hazards to identify critical control points (CCPs) and determining specific activities to prevent adverse effects on health. This report focuses on the introduction to Hazard analysis...
Type de document: Document de travail Numéro du rapport: 180743 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Lebensmittelhygiene Schulungsmaterialien : Modul 17 - Risikoanalyse mit der FMEA (anglais)
The likelihood of harm to health as a result of one or more hazards in food, and its severity. This report focuses on risk analysis with Failure mode and effect analysis (FMEA).
Type de document: Document de travail Numéro du rapport: 180746 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria
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IFC Food Safety Training Program : Module 9 - Conduct at the Workplace (anglais)
Failure to observe rules of hygiene set at the facility affects hygiene in the production areas and can jeopardize perfect quality of the product. This report focuses on rules of hygiene at work place.
Type de document: Document de travail Numéro du rapport: 180712 Date du document: 1 mars 2008 Mode de publication: Disclosed Auteur: Revermann,Maria