1- Ground forming the cause of your project preparation: HACCP is a systematic approach affecting the food safety and ensuring to be previously specified and brought under control the hazards. In order that the system is built and implemented in a similar manner by all EU countries, it is necessary that the people in the occupational group who provide training on HACCP, make HACCP audits and are liable to build and implement HACCP system in the food companies will be trained with the common training modules and also improve their professional levels. The implementation of this system became compulsory by laws in the EU countries since 1998. Its implementation has become compulsory in our country by the Food Law no 5996, enacted in 2010. In order that HACCP system can be disseminated and implemented in all countries, it is necessary that the people, working at the food companies implementing HACCP System will increase their knowledge and experiences. It is necessary for this to be created a common training module, which can be implemented in all countries, by discussing the innovative methods and good-bad implementations of the different EU countries. 2-Objectives of your project: The objective is to make contribution to the elimination of the regional differences by developing ICT-based training methodologies about HACCP issues in the EU Member States or Candidate Countries. so objective is to make contribution to the dissemination of this system in the food companies by increasing the number of people, learning HACCP.3- Its participants and their profiles: the participants of this project are the academicians, providing training on ensuring food safety, food inspectors, teachers, giving food safety lessons at the vocational schools and official auditors 4-Activities: The transnational meetings will be held in each participant country by gathering the good and innovative implementations in the regions and countries of the project partners and in order that an innovative implementation be created and the participants will meet at these meetings in order to ensure the innovation and exchange their ideas.5-Method that you use in the project execution: Our objective is to ensure an Online HACCP training modules, being an innovative product, to be used by all countries at the end of the project with the share of the knowledge and experiences about HACCP implementation, regulations and site studies in different EU countries and our country and that all occupational groups, working in the field of food, receive this training and also improve their professions via ICT. The followings will be realized within the scope of the project; preliminary works on website,transnational meetings (office and field studies, developing a 24-month activity and implementation plan, specifying modules and lessons, methodology methods),developing ICT modules, multiplier events, dissemination and visibility studies6- Impacts and results: All project partners will have HACCP training modules with ICT technology within the scope of the good practices and new methods in the EU and the current EU regulations at the end of the project. This will be composed of 7 Modules, 35 lessons and 30 hours. While the ICT program will be our biggest concrete result through the website where it will be published. Firstly, the professional competencies of the participants, taking part in the project, will increase at the stage of creating module and the other food instructors and inspectors, working in their institutions, will be impressed by this project. The audit performance of the food inspectors will increase and the audits will be productive.The food companies can easily build and implement their own HACCP systems without receiving support from the consulting firms. The number of the people, learning HACCP in the food companies, will increase. The quality and safety of the food products will show increase. Since the public's confidence in the companies, the demand in the products of these companies will also increase and the food companies will economically reach prosperity. The food poisoning complaints, other spoiled food complaints and product disposal will decrease.The different implementations among the EU countries, in particular England, Germany and Slovakia, being our project partners will decrease through these innovative common training modules. The commercial activities among the EU countries will show increase.The contribution will be made to the EU principle of free movement of goods owing to the positive impacts experienced locally, regionally and nationally by means of successive effects. When the safety of foods of animal origin is ensured within the scope of HACCP especially in our country, the importation and exportation of these products will be made with the EU Member States and also there will not be any excessive price fluctuations. This will make positive contributions to the EU economy.
HACCP (Hazard Analysis and Critical Control Point) is the food safety management system ensuring preliminary determination and control of hazards affecting the food safety. It is a legal requirement for food and feed companies to implement HACCP System in Turkey and EU states. As the food companies do not have sufficient knowledge regarding HACCP system in our country in general, they take support services from consultancy companies to establish this system. Since they are not a part of the system, the sustainability is not ensured for HACCP System which is the essential grounds for food safety. * Additionally, the professional levels of food auditors obliged to audit this system and the persons providing HACCP training are insufficient. * Therefore, an innovative common training module is needed to be used in all countries to ensure food safety. Purpose; The education methodologies based upon Information Communication (BIT-ICT) for HACCP and Food Safety in member and candidate states of EU contribute elimination of differences between regions and states. Target Population: * Authorized persons and employees * Food auditors * Students and instructions in colleges and vocational schools educating in food and food safety * Everyone interesting in the business of food acting in Turkey and EU states. Number and Profile of Participant Establishments: Project owner (Directorate of Agriculture and Forestry of Eskişehir) and project partners (Slovakia Agricultural University, Ankara University, Faculty of Veterinary, Euro-Cert European Academy, UK-Certified Knowledge Association). Project partners consist of effective and authorized official institutes, Universities and Non-Governmental Organizations which conducted similar projects and renders education with knowledge and experience in food safety. Definition of Undertaken Main Activities: 5 International meetings and 4 multiplier events and 1 closing meeting was organized in scope of the project. The field and office work and implmenetations, similarities and differences in Turkey, Germany, England, Slovakia were evaluated. The knowledge and experience and current legal procedures were discussed in a meeting. HACCP audits of meat facilities-slaughterhouse-milk processing facilities, feed factories, hotel restaurants and diners, etc. acting in Eskişehir, London, Berlin and Nitra were conducted and their documents were examined with project participators in the field work. The knowledge and experiences were shared in subjects given in the program during the office works. The good and bad implementations, similarities and differences were discussed and teamwork was conducted. Therefore, international works were conducted and innovative common ICT Training Modules (8 modules, 30 hours, 35 courses, 7 examinations, 140 questions) which may be implemented by all countries as open source and free modules prepared in Turkish, English, German and Slovakian not just one language of EU were developed. All project activities: *Made news in national and local newspapers; *Published in official websites of all partners and application holders; *Published in Ministry and University magazines; *Shared in webpage of the project; *Shared in the Facebook page (Bestfood with Haccp in Eskişehir). Obtained Results and Impact: Results; 1 website (www.bestfood-haccp.com) and 8 ICT training modules (30 hours and 35 courses, 7 examinations, 140 questions) were prepared in Turkish, English, German and Slovakian which may be used by all countries as a result of knowledge and experience sharing and project. 140 people registered and took courses from Turkey, EU states and other countries in 2 month after the completion of project. 70 people were entitled to receive certificates by obtaining over 60 points from all examinations. This number is expected to exceed 1000 people in 1 year. Total of 30.714 visitations meaning average 1023 visits daily were obtained in January 2019. Visitations were made from 96 countries in January. Multilingual support of the project allows the whole world to access education with our project. Impacts; * The professional capabilities, knowledge and experiences of the participants increased; * Audit performances of food auditors increased; * Number of food companies establishing HACCP increased; * Corporate capabilities of project owner and project partners increased; * Profitability of food companies increased; * Number of persons learning about HACCP System in Turkey and EU states increased; * Awareness regarding HACCP increased. Long-Term Benefits: * The implementation differences between countries will decrease; * The commerce between regions and countries will become easier; * The economies of Turkey and EU states will be better, * HACCP Education conducted in scope of program for food auditors realized by the Ministry of Agriculture and Forestry will be removed, and it will be realized with free modules. It will positively change the Turkish economy.