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