SAFETY, HEALTH AND ENVIRONMENT

At the end of the program the participants will be able to:

• Have the necessary training in the subject of Food Hygiene
• familiarise with the requirements of the ‘‘Hygiene and Official Control of Foodstuffs (Amendment) Regulations of 2002 (EC 79/2002)” as well as with the European Directive 93/43 on the hygiene of foodstuffs.

Target Audience:

Suitable for enhancing the knowledge of the staff of all departments of food and hotel industries. The primary aim is healthy food, good hygiene practice for the distinguished customers and compliance with the law “Hygiene and Official Control of Foodstuffs (Amendment) Regulations of 2002 (EC 79/2002)”

• Recognizing and assessing the risk and severity of the microbiological, chemical and physical hazards associated with all stages of food production
• Understanding plans to eliminate or reduce the likelihood of risks for optimal consumer safety
• Understanding HACCP / ISO 22000 implementation, reassessment, verification and recording

Target Audience:

• Food business professionals
• Candidate food professionals
• • Food technologists who want to enrich their scientific knowledge

(Management Systems Quality and Safety Food and Materials Packaging) 

The aim of the seminar is to present and explain the requirements of the standard as well as instruct on how to apply it in conjunction with communal and national legislation in the food industry.

Target Audience:

• Candidate BRC Systems Supervisors
• Consultants who develop this system
• • Food Safety Officers and HACCP Team Coordinators

• The requirements of the standard are analysed
• The system is connected to ISO 9001 & ISO 22000
• The seminar interprets every requirement as the certification bodies request it and asks it, while at the same time there are examples of the applications of the systems from the Cypriot Food Industry

Target Audience:

• Candidate IFS Systems Inspectors
• Consultants who develop this system
• • Food Safety Officers and HACCP Team Coordinators

Understanding the FSSC 22000 certification system and analyzing its requirements for the Food Safety Management System

Target Audience:

• Executives of food production or processing enterprises that already have or have the basic knowledge of ISO 22000 and wish to apply the FSSC 22000
• Food Safety Managers and Coordinators
• Members of the Food Safety Group
• Food Safety Management Systems Advisors
• Other stakeholders wishing to be informed about the FSSC 22000 certification scheme

• Understand the requirements of ISO14001
• Understand basic methodologies for designing and implementing practices of compliance with the requirements of the standard
• Understanding the importance of environmental issues / Assessing their risk
• Understand methodologies to prevent contamination
• Recognizing energy-saving practices and efficient waste management
• Environmental performance measurement and monitoring
• Design, Implementation and Reporting of Environmental Inspections

Target Audience:

• Executives or owners of service or production companies – marketing products
• Internal Management Systems Inspectors
• • Environmental inspectors

• Acquaintance with Cypriot and European legislation regarding Occupational Safety and Health
• Understand the methodology for identifying and assessing occupational hazards
• Getting acquainted with the main categories of occupational hazards
• Effective implementation of control measures
• Drawing up an action plan
• Acquaintance with the concept of fire safety
• Understand the labor inspection methodology

Target Audience:

• Health and Safety Officers within Businesses
• Members of the Security Committee
• Executives or owners of service or production companies – marketing products
• Internal Management Systems Inspectors
• • Anyone who works or wants to deal with Quality Management Systems