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EFET


EFET

 

THE TRAINING OF FOOD BUSINESSES STAFF (LEVEL 1) IN ACCORDANCE WITH YA 14708 / 10-08-2007

 

GENERAL INFORMATION 

  1. WHO IS INTERESTED

Business staff (single handlers) that produce, process, store, transport, distribute food or engage in retail, food distribution, catering and confectionery or are food production or processing laboratories.

These businesses are required to train all their staff who handle foodn accordance with the procedure described in Ministerial Decision 14708 / 17-08-07.

It should be noted that the above MD does not provide for self-education and therefore a) persons who in the future are expected to enter into employment with the food business employer and / or b) unemployed that all will work in the business as "food handlers". "Within the meaning of MD 14708/2007 may not participate in the above EFET programs under the relevant procedure set out in that MD

  1. WHAT BUSINESSES ARE NOT INCLUDED

Food businesses that are required to fully develop the HACCP system can either implement EFET programs or develop programs in accordance with their system. The company must clearly document the training of its staff by maintaining appropriate training records as required by the Food Safety Management System, based on its HACCP principles.

3.WHO BY STAFF ARE NOT INCLUDED

The obligation to attend the above programs may only be not included the staff who has a valid diploma or certificate or certificate of attendance at a training or training program, which clearly indicates that the employee is adequately trained in health and safety or otherwise food sector.

 4WHO IS RESPONSIBLE FOR EDUCATION

Responsible for staff training is the business manager.

  1. WHAT THE GOAL IS

These programs aim at quality assurance, production of safe products and consumer protection in accordance with Regulation 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs.

  1. WHAT IS THE ROLE OF EFET?

The EFET determines the minimum content of the programs, approves and monitors their implementation as planned, conducts the evaluation process and issues the relevant training certificates (certificates).

  1. WHAT PROGRAMS ARE FORECASTED AND WHO MAKES THEM

The minimum content of the program is set out in Work Instruction OE 502.2-1 PROGRAM CONTENT EDUCATION IN FOOD HYGIENE_ LEVEL 1 (posted on EFET's website and specifically in the link:

:http://www.efet.gr/portal/page/portal/efetnew/enterprises/education

 

  1. WHO ARE SUPPORTING THE PROGRAMS

The following can be implemented in education and training programs for food business staff:

1. Businesses for their own staff.

2. Professional bodies, chambers, branch unions.

3. Educational institutions, teachers and other public organizations and accredited training centers.

 

  1. TERMS AND CONDITIONS FOR THE IMPLEMENTATION OF THE PROGRAMS

 NUMBER OF TRAINERS

The number of trainees in each training program must be at least 10 and not exceed 30 people.

Modification of the candidate list up to 10 will be allowed up to 25 days after the original application and in any case before final approval of the program, together with all the necessary documents.

The number of trainees may not exceed the number of trainees in the original program application.

The above changes are notified with a single request.

TRAINING HOURS PER DAY

The number of training hours per day may not exceed 8.

If the program lasts more than one day the number of hours per day may not be greater than 5 and less than 3.

 

 

Category:  Υγιεινής και Ασφάλειας τροφίμων
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