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Home : Services : Training : Training Programs : Mandatory Training of Foods Operators for the Hygiene and Safety of Foods

Mandatory Training of Foods Operators for the Hygiene and Safety of Foods. KYA 487/2000

 

 

The Hygiene of foods is important in order to ensure that the foods that you sell are safe for consumption. It is useful in order to protect your customers and the fame of your enterprise and naturally you should keep the Rules of Health according to the law.

 

The use of insufficient methods of Hygiene in your own enterprise of foods may put in danger the health of your customers.

The harmful bacteria that cause trophic poisoning spread easily and thus it is your responsibility to avoid the spread. The trophic poisoning is possible to cause even death special to young or old people and to those that are sick because these persons are in danger especially by the trophic poisonings.

Apart from the bacteria another reason that is possible to put in danger the health of your customers is the existence of some alien body or some dangerous chemical substance.

The Hygiene and Safety of Foods is determinant for the viable development of the foods enterpises, the effective operation of the market and the assurance of the health of the consumers.

 

 

Purpose
Subject
Payment
Daily Program


Satisfies the training needs for operators that handle foods. It is performed according to the guidelines and the program of EFET.

An EFET Certification is issued.

Duration: 4 afternoons
by 17:00 - 21:00


Purpose

The purpose of this training is to educate the personnel of foods on issues of Hygiene and Safety of Foods in all the levels of the alimentary chain in order to ensure the quality of the producive products and the protection of the consumer. With the aim of training, the legislative requirement of KYA 487/2000 is implemented which ensures the training of all who handle foods with regard to the Hygiene of Foods.

 

 

Subject

With the completion of the seminar those people that are interested can:

 

  • ensure the quality of the producive products and the protection of the consumer.
  • understand and implement the legislative requirement of KYA 487/2000


Ways of Payment

1. Debit of Credit Visa Card (till 6 interest-free instalment)
2. Personal or company day check in the name: EUCAT SA (EKIT AVEE)
3.
Deposit in the following bank accounts:

a. Alpha Bank, Account Number 102-00-232-0000-584
b. Peiraeus Bank, Account number 5019-000165-167
c. EUROBANK, Account Number 0026-0008-38-0200256624
d. National Bank, Account Number 115/470292-12

4. Through the service of electronic payments and incomes winbank easypay using:

a. internet www.easypay.gr

b. phone, 801 802 803 804

with debit for the payment:

i. Their credit card Visa & Mastercard or

ii. their debit Visa Electron or

iii. their account in Peiraeus Bank
 


Daily Program

1st Day

1. Introduction

Presentation of tutors and trainees. General ascertainments on safety of foods.
Objectives of the training. Program of the training.

2. Hazards on foods. Diseases that arise from foods.

Categories of superinfection of foods. Handling of foods. Chain of refrigeration. Degrees of risk of foods. Trophic poisonings.

3. Hygiene of the personnel

 

Personal health.Personal Hygiene.Superinfections by the personnel. Washing of hands

 

Closing of 1st day: Questions and discussion

 

2nd Day

4. Cleaning and disinfection

Purpose and Plan of Cleaning and Disinfection Management of wastes

5. Insects and mice eradication.

Purpose and types of parasites. Prevention Confrontation

6. Responsibilities and Legal Commitements

Ethical responsibility. Legal Commitment. Monitoring and Maintenance of Records.

Closing of 2nd day: Questions and discussion

 

3rd day

7. Receipt of raw materials and Packaging materials

Requirements of supply. Requirements for proper receipt.

8. Storage of Foods

Conditions of Storage. Rules of Proper Storage. Special requirements.

9. Preparation and processing of Foods

Basic Rules of preparation. Washing, defrosting, cutting. Instructions and Rules.Thermal process.

10. Stages after the thermal process

Temperatures of preservation. Proper handlings by the personnel. Freezing. Reheating. Preservation in freezing. Preservation in cold storage. Preservation with freezing or heating. Proper serving.

Closing of 3rd day: Questions and discussion

 

4th Day

11. Points out for Bakeries and shops that sell bread

Requirements and maintenace of the area and the equipment. Hazards. cleaning and disinfection. Insects and mice eradication.Transfer of breads. Storage and preservation of the flour. Hygiene during the preparation and the baking. Instructions for the Packaging and the Disposition.

12.Revision General revision with a projection of a DVD

  • Questions and discussion
  • Assessment of trainees

 

 



 Sub Categories
Auditors OHSAS 18001
Introduction to the Total Quality Management
Design, Implementation and Auditing of ISO 17025 Management System
Auditors/Lead Auditors of Environmental Management ISO 14001/2004
• Mandatory Training of Foods Operators for the Hygiene and Safety of Foods
Planning, Introduction & Audit of HACCP system
Internal Auditors ISO 9001
Auditors/Lead Auditors ISO 9001/2008
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