For the food industry

The Moviemento platform is fully modular and provides an overview of all issues related to food safety in a modern company. It is structured so that any change in legislation can immediately be converted into an appropriate learning module.
HACCP Legal obligations GMP Critical control points Allergens Food defence

Six basic modules

Moviemento contains 42 lessons on food safety. Companies can also add their own modules to meet their specific needs.

1

HACCP: origins and importance of food safety

  • Introduction: food safety in 6 steps!
  • Origin: NASA, HACCP
  • HACCP structure: GMP, AP, CCP
  • Food safety hazards Physical, chemical, microbiological and allergenic hazards
  • Effects of pathogens
  • Infections and poisoning
  • Microbiological growth
2

Legal obligations

  • Legal aspects: AFSCA, trading standards
  • Audits: what is expected of an operator during an audit
3

Good manufacturing practices

1. Personal hygiene measures

  • Personal hygiene
  • Everything before work: showering, what to do in case of illness, using perfume, grooming nails, etc.
  • Personal belongings: medicines, tobacco products, jewellery, mobile phones, keys, scissors, knives, etc.
  • Hair net
  • Beard net
  • Clothes: distinguish between private and work clothes, store them separately
  • Smoking
  • Food and drink: what can and cannot you bring to work, where can you eat and drink?
  • Washing and disinfecting hands: 2 videos with examples and a step-by-step plan to wash your hands properly
  • Cleaning shoe soles
  • Use of dustbins: source of contamination, avoid contact

2. Cleaning and disinfection

  • What and why: difference between cleaning and disinfection, cleaning sequence
  • Cleaning plan: what to clean, how to clean and what equipment to use
  • Cleaning equipment: importance of colour coding, distinction between allergenic and non-allergenic equipment
  • Do's and don'ts: the right cleaning agents, the right dosage, when to disinfect
  • Local cleaning: explanation of what local cleaning is
  • Waste separation: clearly identified bins and containers; seal them to prevent pests and odours
  • Monitoring the cleaning process using Rodac plates, Petrifilm, ATP tests and swabs

3. Pest control

  • What are parasites and what risks do they pose? Discussion of species, flying and crawling insects and rodents, examples of each and danger to food production
  • How to control parasites? Overview of different baits, use of mosquito nets
  • What can you do yourself? Closing fences and barriers, the importance of not moving them, the importance of attention and signage

4. Stock management

  • Stock rotation: concepts such as fifo and fefo
  • Traceability: Explain the concept of traceability, the recording of goods entering and leaving the company
  • Temperature control: The importance of maintaining the right temperature, 4 definitions of temperature (frozen, ambient, chilled and packaged)
  • What can you do yourself? Do not place products on the floor, do not put them against the wall, throw away damaged packaging, separate storage of allergens from non-allergens.

5. Various

  • Foreign objects in food production: wood, metal, glass, Plexiglas, etc.
  • Technical service: measures to be taken and an overview of what cannot be done, such as drilling and sawing in production areas
4

Critical control points

  • Critical control points: their definition and importance in the food chain
  • Procedures and actions: legally required, measurements and records
5

Allergens

  • Top 14 allergens: overview of the 14 allergens
  • Consequences of food allergies: what can happen if an allergic person ingests one of these allergens, what are Yopis?
  • When can things go wrong? Examples of cross-contamination and the dangers of reprocessing
  • What measures should be taken? Wash your hands, clean and disinfect, store allergens and non-allergens separately, check...
6

Food defence

  • Why is food protection important?
  • What does it entail: Measures: locked farms, silos and trucks; cameras, badges, etc.
  • Food fraud
Further training

Ready for BRC 9

BRC 9 is the new standard for food safety and, of course, Moviemento is completely up-to-date.

Bespoke platform

Especially for the food industry

Moviemento's e-learning platform was developed in collaboration with the food industry. Coaches and food safety experts provided the content, e-learning specialists contributed to the pedagogical approach, and thanks to intensive cooperation with the Alimento sector fund for the food industry, we meet the specific training needs of food companies.

Anytime, anywhere

Tested by small and large companies

The platform has been extensively tested by numerous large and small food companies. The tool is now used by thousands of employees in European manufacturing companies.

"Because you can provide teaching materials with illustrations and spoken text, UZKs absorb more than, say, an instruction booklet. What also saves us a lot of time is the ability to send tests to an entire group."

Maartje Janssen - Randstad Consultant