Description
According to the provisions of Ministerial Decision 14708/17-08-07 (Government Gazette B’ 1616), the training of employers and employees in food businesses is mandatory and aims to ensure quality, the production of safe products, and the protection of the consumer.
Target Audience
The program is intended for any individual within a food business who comes into contact with food in any way. Specifically, it targets those involved in the production, processing, storage, transportation, distribution, retail, food service, catering, pastry making, or food manufacturing and processing laboratories.
Benefits
Upon completion of the program, participants will have been trained in basic food hygiene issues, so that in the course of performing their duties they will not pose a risk to the safety of the produced products, nor will their actions endanger it.
Thematic Units
- Introduction to food safety.
- Microorganisms and their characteristics.
- Food poisoning and its prevention.
- Personal hygiene and behavior of food handlers.
- The working environment.
- Cleaning practices.
- Common pests and their control.
- Food hygiene legislation.
DURATION
The implementation duration is 10 hours, divided into two (2) five-hour sessions.
Cost
The participation cost amounts to €90 (including the €30 examination fee).
Certification
The evaluation exams for the traines are conducted through an electronic examination application (e-exam). If the examine successfully completes the exam, EFET sends the Certificate of Successful Training for Food Handlers Level -1 to their email.
Trainers
Our organization collaborates with certified trainers specialized in Food Hygiene and Safety, ensuring comprehensive training for professionals in the food and catering sector.
Place of implementation
Athens, Thessaloniki, Larissa, Volos, Trikala