Food
AAF auditor ISO 22000 – LAF Lead auditor ISO 22000
The auditor / lead auditor must have a 40-hour course in Food Safety Management Systems Auditor (16 hours in ISO 19011 and 24 hours in ISO 22000) as well as the requirements of the applicable ISO standards. The certified auditor / lead auditor demonstrates the skills and knowledge to perform audits and specific work experience capable of effectively performing second and third party audits.
CHA- HACCP consultant
The certified HACCP consultant demonstrates knowledge of the requirements of the international HACCP standard, experience in identifying critical points, skills in the creation and management of HACCP management systems, in performance evaluation.
AHC auditor HACCP – LAH Lead auditor HACCP
The auditor / lead auditor must have a 24-hour HACCP management systems auditor course (8 hours in ISO 19011 and 16 hours in HACCP) or a 40-hour food safety management systems auditor course (16 hours in ISO 19011 and 24 hours in ISO 22000) as well as the requirements of the applicable legal standards. The certified auditor / lead auditor demonstrates the skills and knowledge to perform audits and specific work experience able to effectively perform second and third party audits on the HACCP system
CBP Good Handling Practice Consultant (BPM)
The certified consultant in BPM systems has the knowledge, experience and ability to implement management systems according to good practices in the handling of national and international food, in compliance with the requirements of the law applicable to the organization. Demonstrate knowledge of safe food handling terminology.
ABP auditor BPM – 1.4 LAB Lead auditor BPM
The auditor / lead auditor must have completed a 16-hour BPM Management Systems Auditor course (4 hours in ISO 19011 and 12 hours in BPM) or a 40-hour Food Safety Management Systems Auditor course (16 hours in ISO 19011 and 24 hours in ISO22000). The certified auditor / lead auditor demonstrates the skills and knowledge to perform specific audits and work experience able to effectively perform second and third party audits on the BPM system.
CCR Chef regional cuisine
The chef demonstrates knowledge of the use of local ingredients and the creation of ancient recipes that highlight the traditional flavors of the region.
Sommelier
The certified sommelier demonstrates knowledge of viticulture, oenology, tasting technique, ability to make food-wine combinations, knowledge of cellar management techniques, excellent taste and olfactory perception.