Aptauja ilgs līdz 23. oktobrim.
Procedures for the Training of Persons Employed in the Handling of Food in the Field of Food HygieneIssued pursuant to 1. The Regulation prescribes: 1.1. the procedures for the training of persons employed in the handling of food (hereinafter - the employee) in the field of food hygiene; 1.2. the requirements in respect of the programme of the training course "Minimum Hygiene Requirements in a Food Establishment" (hereinafter - the training course) and a certificate for the completion of the training course (hereinafter - the certificate). 2. The following employees shall be trained in the field of food hygiene: 2.1. employees who commence work in the handling of food but have not obtained professional qualification in any food industry speciality; 2.2. employees who have obtained professional qualification in any food industry speciality but have not been employed in the handling of food for more than three years. 3. Training in the field of food hygiene shall not be necessary if the employee: 3.1. has obtained professional qualification in any food industry speciality not earlier than 12 months ago when commencing work in the handling of food; 3.2. has been only employed in the field of the storage, transportation, and distribution of pre-packaged food products and the product contents cannot be accessed without opening or changing the packaging; 3.3. has been employed in primary production. [7 June 2016] 4. Professional qualification of the employee shall be certified by a document certifying vocational education or professional qualification issued in accordance with the procedures laid down in the laws and regulations regarding vocational education or by a document certifying vocational education or professional qualification that has been obtained abroad and has been recognised in Latvia in accordance with the laws and regulations regarding recognition of professional qualification. 5. In commencing work in the handling of food, the employee shall complete the specified training course (Annex 1). The scope of the training course shall be at least three astronomical hours. 6. The employee shall complete the training course repeatedly once every three years. 7. A person is entitled to teach the training course if he or she conforms to at least one of the following requirements: 7.1. has acquired higher education in a speciality related to food industry; 7.2. has acquired higher education in medicine, veterinary medicine, public health, chemistry, agronomy, or biology if the person has appropriate work experience in the field of food hygiene and ensuring of food safety and has documentary evidence of additional education in the field of food hygiene, including the acquisition of the food safety assurance system. 8. If such person is employed at the establishment who conforms to the requirements referred to in Paragraph 7 of this Regulation, he or she may teach the training course to the employees in accordance with Annex 1 to this Regulation. 9. The person who is in charge of the training course shall: 9.1. after completion of the training course, issue a certificate to the employee, indicating the scope of the training course therein (Annex 2); 9.2. create and maintain a register of the employees who have completed the training course. The following shall be indicated in the Register: 9.2.1. the given name, surname, and personal identity number of the employee; 9.2.2. the number and date of issue of the certificate. 10. Cabinet Regulation No. 409 of 14 June 2005, Requirements for Professional Qualification of Persons Employed in the Handling of Food (Latvijas Vēstnesis, 2005, No. 96; 2007, No. 65), is repealed. Prime Minister Laimdota Straujuma Minister for Agriculture Jānis Dūklavs
Annex 1 Content of the Training Course "Minimum Hygiene Requirements in a Food Establishment"1. General part: 1.1. characterisation of the requirements laid down in the main legal acts of the European Union and laws and regulations of the Republic of Latvia governing the field of the handling of food; 1.2. obligations and responsibility of food operators; 1.3. supervision and control of the handling of food in Latvia. 2. Food quality and safety: 2.1. concepts of food quality and safety; 2.2. characterisation of the most common diseases caused by food; 2.3. most common causes of food contamination, contamination mechanisms, and prevention measures to avoid contamination. 3. Hygiene requirements for personnel. 4. Food hygiene: 4.1. general and special hygiene requirements; 4.2. good hygiene and good manufacturing practice in a food establishment; 4.3. basic principles of the food safety assurance system. Minister for Agriculture Jānis Dūklavs
Annex 2 Certificate No. ____ for the Completion of the Training Course "Minimum Hygiene Requirements in a Food Establishment"
Minister for Agriculture Jānis Dūklavs Translation © 2022 Valsts valodas centrs (State Language Centre) |
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Title: Pārtikas apritē nodarbināto personu apmācības kārtība pārtikas higiēnas jomā
Status:
In force
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