scope:

This standard describes the minimum requirements for training content and instructor qualifications and provides a general framework for implementing and assessing training courses.

The knowledge acquired from category A training courses is required by engineers and those responsible for plant installation, operation and maintenance. The knowledge acquired from category B training courses is required by personnel involved in installation, operational and maintenance activities. It is the individual contractor´s responsibility to ensure that personnel involved in installation, operational and maintenance activities are adequately qualified.

The content of training courses is based on the current versions of standards VDI 4066 Part 1 (for the aseptic filling of beverage products) and VDI 4066 Part 4 (for the aseptic and sterile filling of dairy products).

The training programme additionally covers:

• authoritative acts, regulations and standards
• general hygiene principles (see Annex)
• special hygiene principles; including in particular:

− basic principles of hygiene and microbiology, especially the microbiology of pathogens and micro-organisms that cause food spoilage

− basic principles and features of aseptic production and filling, taking into account important process-related parameters

− requirements for operational monitoring

− requirements for the "hazard analysis and critical control points" (HACCP) concept and its use in this field

− knowledge transfer to particular operating conditions

The training content should be chosen and adapted to meet the needs of the target group.