This training program is addressed to employees working in catering departments and food businesses. Specifically, it concerns those involved in food handling (preparation, processing, production, packaging, storage, transportation, distribution, or circulation of food).
The seminar aims to ensure quality, the production and distribution of safe products, and the protection of the end consumer in accordance with Regulation (EC) No 852/2004 of the European Parliament on food hygiene. Additionally, it ensures compliance with Ministerial Decision 110581/2025 (Greek Government Gazette 2161/B’/06-05-2025) for food businesses required to fully implement an HACCP system.
Training Modules:
- Introduction to Food Safety
- Microorganisms and their characteristics
- Food Poisoning and Prevention
- Personal Hygiene and Food Handler Conduct
- The Working Environment
- Cleaning Practices
- Food Hygiene Legislation
