HACCP “train-in-action” program in the Lithuanian dairy industry

Training in the application of the HACCP method has been performed in the Lithuanian dairy industry, in the frame of a technical assistance project financed by the European Commission (PHARE Programme). The guidelines adopted by the Codex Alimentarius Commission for the application of the HACCP method (Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application, Annex to CAC/RCP 1-1969, Rev. 3 (1997a), Codex Alimentarius, Supplement to vol. 1B , General Requirement (Food Hygiene).), the specific training package prepared by FAO for this purpose (Rome, 1997) and the EU directives (93/43/EEC–92/46 EEC–94/71 EEC) have been used as reference for the preparation and implementation of training activities. The programme was organised in two main phases with different and complementary training approaches. After a 4-day intensive training session on food hygiene and HACCP held for all recipients at a training centre, the project team visited each of the 10 dairy plants selected by the Lithuanian Government, to provide on-site & on-the-job training to concerned factory and government staff. Each plant was visited at least twice. First, by teams of foreign and local experts during 2–3 days. Second, by local experts only, in order to provide an additional 2–3 days input on HACCP application. The first phase (training session) was a useful preparatory exercise, but the “on-site sessions” showed that in depth understanding of the HACCP method could be better achieved through such approaches. Exercising at plant level, on practical cases, with the process lines within reach, made it possible to overcome several barriers to the transmission of information. This approach in which foreign and local experts interact during training, was also an opportunity for the recipients to understand how to comply more precisely with the national and international standards for food hygiene.