Chng trnh kha o to ging vin (TOT) V Thc hnh sn xut tt (GPPs) cho sn xut, kinh doanh tht

g an ton cho m hnh th im

Thi gian 8.00-8.30 8.30- 8.45 8.45 9.00 9.00-9.30 9.30-9.45 9.45-10.30 10.30-10.45 10.45- 12.00 Ni dung ng k hc vin Khai mc kha hc, Hc vin t gii thiu Trnh by chung v d n v c ch ca d n th nghim Nguyn tc nhn din mi nguy, phn tch ri ro v bin php khc phc (HACCP) Gii thiu chung v cc ti liu k thut (s tay chn nui tt, quy trnh chun, s tay ghi chp, bng kim tra nh gi) Trnh by S tay thc hnh chn nui tt (VietGAHP manual) v bng kim tra nh gi (checklist) Gii lao Trnh by Qui trnh thc hnh chun (SOPs) ti tri chn nui; s tay ghi chp (logbook): - Quy trnh chun 1: An ton sinh hc - Quy trnh chun 2: Mua v tip nhn g con - Quy trnh chun 3: Mua, tip nhn, bo qun thc n v nguyn liu thc n - Quy trnh chun 5: Mua, tip nhn, bo qun thuc th y v vc xin - Quy trnh chun 8: S dng thuc bng ng tim Ngh tra Trnh by Qui trnh thc hnh chun (SOPs) ti tri chn nui; s tay ghi chp (Tip tc): - Quy trnh chun 4: Trn thc n ti tri - Quy trnh chun 6: Thc n trn thuc - Quy trnh chun 7: Pha thuc vo nc ung - Quy trnh chun 9: Chng trnh v sinh kh trng - Quy trnh chun 10: Thi gian ngng thuc - Quy trnh chun 11: Qun l cht thi Gii lao Gii thch tnh hung gi nh v thc hnh chn nui tt (GAHP) Lm bi tp gi nh theo nhm Tng nhm trnh by kt qu bi tp gi nh Ni dung Trnh by S tay thc hnh tt sau trang tri (GMPs) v bng kim tra nh gi (checklist) - Trnh by Thc hnh tt khu Vn chuyn, tip nhn v xp d g sng (GMPs)
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Thc hin Ban T chc Ban Qun l D n Ban Qun l D n Ging vin Ging vin Ging vin Ging vin

12.00-13.00 13.00- 14.45

Ging vin

14.45-15.00 15.00- 15.15 15.15 - 15.45 15.45- 17.00 Thi gian 8.00-9.00 9.00- 10.00

Ging vin Ging vin, hc vin Hc vin Thc hin Ging vin Ging vin

Ngy th hai: 5/10/2010

10.00-10.30 10.30-10.45 10.45-12.00

12.00 13.30 13.30- 14.15

14.15-14.30 14.30- 15.00 15.00-16.00 16.00-17.00 Thi gian 1.30-4.30 12.00-13.00 13.00- 17.00

- Gii thiu v Qui nh Kim tra trc git m (GMP, ph lc 1- ti liu SOP) - Thc hnh tt trong khu git m: Treo gia cm ln mc v git g, Trng lng, nh lng, Treo tr li v di nc, (GMPs) - Quy trnh chun lt ph tng (SOP 7) - Gii thiu v Qui nh Kim tra sau git m (GMP, ph lc 1- ti liu SOP) - Quy trnh chun ra sau khi lt ph tng (SOP 8) - Quy trnh chun lm lnh thn tht (SOP 9) - Thc hnh tt Pha lc, Bao gi v Bo qun tht (GMPs) Gii lao - Quy trnh chun Vn chuyn tht v sn phm tht (SOP 2) - Thc hnh tt ti ch bn bun v siu th bn l (GMPs). - Quy trnh chun Gim st cht lng nc v nc (SOP 1) - Quy trnh chun Chng trnh v sinh (SOP 3) - Quy trnh chun kim tra my mc, thit b trc khi vn hnh v bo dng (SOP 4) Ngh tra - Quy trnh chun Kim sot cn trng v ng vt gy hi (SOP 5) - Quy trnh chun Qun l cht thi (SOP 6) - Gii thch tnh hung gi nh v thc hnh tt sau trang tri (GMPs) Gii lao Lm bi tp gi nh theo nhm nh Tng nhm trnh by kt qu bi tp gi nh Nhn xt v bi tp gi nh Ni dung Thm l m i nam n tra Thm 02 c s chn nui v c s bn bun/ hoc ch

Ging vin

Ging vin

Ging vin

Ging vin, hc vin Hc vin Hc vin Thc hin Ging vin, hc vin Ging vin, hc vin Thc hin Ging vin Ging vin, hc vin Ging vin, hc vin Ban T chc

Ngy th ba: 7/10/2010

Ngy th t: 8/10/2010
Thi gian 8.00-8.30 Ni dung Trnh by cng bi ging tp hun TOF, TOS v tho lun v ni dung s pht trin 8.30-12.00 Lm vic theo nhm nh v chun b tp hun TOF cho thc hnh chn nui tt (GAHP), v tp hun TOS cho thc hnh tt sau trang tri (GMP) 12.00-13.00 Ngh tra 13.00 15.30 Trnh by v nh gi ni dung tp hun TOF, TOS 15.30-15.45 15.45-16.00 nh gi kha tp hun Tng kt kha tp hun, Pht chng ch cho hc vin
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