Project Description

Of vital importance is the training of staff in food and beverage managing companies to ensure the health of its customers and maintain a good reputation of its brand.

h.s.i. Foodtech Laboratories Ltd. is an approved vocational training center (KEK) by the Human Resources Development Authority (HRDA / ΑΝΑΔ) with certified trainers, offering multi-business and single-business seminars.

Single–company sponsored seminars (ΑΝΑΔ)

Training programs to meet training needs exclusively for the employees of your company, with 100% subsidy.


Multi-company projects funded by the agency (ΑΝΑΔ)

Training programs to meet the training needs of employed enterprises / organizations, with approximately 80% subsidy.

  1. Legionella Management

Interested Participants: Crisis Management Team, Maintenance and Housekeeping Management personnel, Hot and Cold-water system Maintenance Technicians, Maintenance Technicians, Operations Department, Housekeepers.

Scope: Every business in the HORECA sector and not only should train the crisis management team, the management staff, the hot and cold-water system maintenance technicians and the operators, on the ways and procedures of managing the risks and dealing with Legionella. This training is vital as it will protect your business, your staff and your customers from risks that may even lead to death.

Target: By the end of the seminar the participants should know:

  • About Legionella bacteria and Legionnaires ‘ disease.
  • Where Legionella can be found.
  • What legislation provides.
  • Which systems present the greatest risk.
  • Prevention or control of risks,
  • The methods of water treatment that can be used

 

  1. Transition to ISO 45001: 2018-the new Occupational Health & Safety Standard

Interested Participants: Members of Safety and Health Committees, Department Managers, Managers, Engineers, Technicians, Distributors, Warehouse Managers, Production Managers, Safety and Health Coordinators.

Scope: Be able to determine the structure and requirements of an effective OH & SMS. Gain a detailed understanding of basic terms, definitions and standard high level structure ISO 45001. Learn to interpret and apply the basic concepts and principles of the template to the existing processes of your organization.

Target: By the end of the seminar the participants should:

  • Understand the requirements of OHSAS and ISO 45001 standards and the changes to be applied to certified companies.
  • Create a successful action plan for the implementation of the new standard.
  • Understand the importance of Health and Safety for customers, staff and partners of the company.
  • To realize the importance of implementing health and safety standards and the law.
  1. Transition to the new standard ISO 22000: 2018

Interested Participants: Food Safety Team members, Food Technologists, Quality managers, Food Production, Storage and Distribution Managers.

Scope: Understand how to integrate continuous improvement at the heart of your organization through a Food Safety Management System (FSMS) ISO 22000: 2018. Identify the structure and requirements of an effective management system and what this means for you. Gain detailed knowledge of the food safety management systems and the basic concepts and structures of ISO 22000: 2018, basic terms, definitions, and standard ISO high level structure. Learn to interpret and apply the basic concepts and principles of the template to the existing processes of your organization

Target: By the end of the seminar the participants should know:

  • Understand the new requirements and specifications of ISO 22000:2018, as they will be implemented in the organization.
  • Create a successful implementation plan with recognition of threats and opportunities.
  • Understand the importance of Food Safety Management.
  1. Allergen Management

Interested Participants: Managers and staff preparing, disposing and transporting food and beverages.

Scope: Lay the foundations for the successful prevention and treatment of any allergy-related crises, with real examples from recent events and product recalls. Protect your business and your customers from unpleasant incidents of food allergies.

Target: By the end of the seminar the participants should know:

  • Enrich and upgrade their knowledge regarding allergenic food legislation (Reg. 1169/2011), the proper implementation of appropriate practices/manipulations, the implementation of a safety program for food allergens.
  • Develop their skill level so that they apply new ways of controlling allergens, evaluate the processes in place and take appropriate corrective actions.
  • Acquire knowledge and skills regarding communication and behavior towards customers and Emergency Management.
  • Develop the requirements for the implementation of good health practices.
  • Understand the importance of Allergen Management

 

  1. Risk assessment and Action Plans

Interested Participants: Members of the Safety and Health Committee, Department Managers, Managers, Engineers, Technicians, Distribution Managers, Warehouse Managers, Production Managers.

Scope: Educate employers and employees of the company on the identification and assessment of risks in the working environment, the protection measures and the requirements for the preparation of action plans concerning safety and health at work.

Target: By the end of the seminar the participants should know:

  • They are able to identify risks in their working environment.
  • Take practical protection and correction measures to reduce risk.
  • Understand the requirements for the preparation of action plans relating to safety and health at work.
  • Understand the requirements and specifications of the law as it shall apply to the corporation.
  • Create a successful plan of Action.
  • They will understand the importance of Health and safety for customers and staff of the company.
  • They will realize the importance of implementing the law.

 

  1. Crisis Management-Food Quality & Safety

Interested Participants: Managers and Supervisors, Department managers, HACCP coordinators.

Scope:  Lay the foundations for the preparation of companies for the successful response of crises, in order to prevent crisis situations that can cause significant problems to businesses such as fire or flood, or the publication of an event in the press resulting in the defamation of the company or the loss of customers.

Target: By the end of the seminar the participants should know:

  • Understand the requirements of the crisis management legislation and the process of traceability or traceability that allows the quick recall of non-compliant products.
  • Identify the methodology for dealing with competent authorities and the media in crisis situations.
  • Understand the importance of preparation and preparedness for food quality and safety crisis.
  • Set the conditions for the smooth functioning of the crisis management team through its procedures management system of your company.

Single–company sponsored seminars (ΑΝΑΔ)

Training programs to meet training needs exclusively for the employees of your company, with 100% subsidy.