Educational Program

Basic Principles of Food Hygiene and Safety

Employees of all businesses, public or private, that carry out activities such as:

manufacture, processing
production, packaging
storage, transportation
distribution, handling
sale or disposal of food

Program Duration: 1 day

The purpose of the training program is to ensure that businesses comply with the terms and conditions of food hygiene and safety, in order to ensure the quality of products and services and the protection of the consumer.

By completing the training program, participants will be able to:

Recognize an unsuitable food and the correct ways to manage it
Take all necessary measures for the proper management and preservation of food
Combine the acquired knowledge with their experience and apply rules
Can become more aware operators and consumers

To find out about the cost of the programs, contact us. BQC adjusts its pricing policy for the unemployed and students. Every 2nd participation from the same company will have a 10% discount.

The teaching methods used include lectures, practical exercises and group collaboration.

In this context, participants are asked to complete group and individual exercises and assignments, as well as Role playing exercises, which aim to develop their skills (time management, team spirit, collaboration).

At the end, an evaluation test and a satisfaction questionnaire are distributed to participants in order to evaluate the results of their training and the achievement of its objectives.

During the presentation of the training program, the following terms will be analyzed:

Food hygiene, food safety, substandard and unsafe food, quality
All possible risks that can lead to unsafe food will be examined, as well as the consequences for humans from consuming unsafe food
The proper management of food will be studied, from receipt to consumption
Reference will be made to the legislation concerning food and ways to find the legislation on the internet
The Hazard Analysis and Critical Control Points (HACCP) system will be studied with practical examples

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Ημερομηνία

Πρόγραμμα

Συμμετοχή

05/05/2025

Basic Principles of Food Hygiene and Safety

Education Methodology

The teaching methods used include lectures, practical training and group work.

In this context, participants are invited to carry out group and individual exercises and tasks, as well as role playing exercises, aimed at developing their skills (time management, team spirit, cooperation).

At the end, an evaluation test and a satisfaction questionnaire are distributed to the participants in order to evaluate the results of their training and the achievement of its objectives.

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