{"id":1534,"date":"2017-11-03T09:27:35","date_gmt":"2017-11-03T07:27:35","guid":{"rendered":"http:\/\/www.foodteccyprus.com\/?page_id=1534"},"modified":"2017-11-03T09:43:55","modified_gmt":"2017-11-03T07:43:55","slug":"safety-health-environment","status":"publish","type":"page","link":"https:\/\/www.foodteccyprus.com\/en\/services\/educational-programs-seminars\/safety-health-environment\/","title":{"rendered":"SAFETY, HEALTH AND ENVIRONMENT"},"content":{"rendered":"\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_one_full-6126cab7d8fab8d08143dd2dacdf673c\">\n.flex_column.av-av_one_full-6126cab7d8fab8d08143dd2dacdf673c{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-av_one_full-6126cab7d8fab8d08143dd2dacdf673c av_one_full  avia-builder-el-0  el_before_av_promobox  avia-builder-el-first  first flex_column_div av-zero-column-padding  '     ><section  class='av_textblock_section av-av_textblock-2de302bf1aa3cf4c9157dbe6f50ac7eb '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><h1><strong>SAFETY, HEALTH AND ENVIRONMENT<\/strong><\/h1>\n<table width=\"484\">\n<tbody>\n<tr>\n<td width=\"99\"><strong>Program Title <\/strong><\/td>\n<td width=\"250\"><strong>Program Objectives <\/strong><\/td>\n<td width=\"71\"><strong>Duration<\/strong><\/td>\n<td width=\"64\"><strong>Level<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"99\"><strong>Good Health Practice &amp;\u00a0<\/strong><strong>Allergens<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-square wp-image-903\" src=\"http:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/alergiogona-2-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/alergiogona-2-180x180.jpg 180w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/alergiogona-2-80x80.jpg 80w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/alergiogona-2-300x300.jpg 300w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/alergiogona-2-36x36.jpg 36w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/alergiogona-2.jpg 400w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/alergiogona-2-120x120.jpg 120w\" sizes=\"auto, (max-width: 180px) 100vw, 180px\" \/><\/td>\n<td width=\"276\"><strong>Training Objectives:<\/strong><\/p>\n<p>At the end of the program the participants will be able to:<\/p>\n<ul>\n<li>Have the necessary training in the subject of Food Hygiene<\/li>\n<li>familiarise with the requirements of the \u2018\u2018Hygiene and Official Control of Foodstuffs (Amendment) Regulations of 2002 (EC 79\/2002)&#8221; as well as with the European Directive 93\/43 on the hygiene of foodstuffs.<\/li>\n<\/ul>\n<p><strong><u>Target Audience:<\/u><\/strong><\/p>\n<p>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 &#8220;Hygiene and Official Control of Foodstuffs (Amendment) Regulations of 2002 (EC 79\/2002)&#8221;<\/td>\n<td width=\"71\">8 hours<\/td>\n<td width=\"64\">1<\/td>\n<\/tr>\n<tr>\n<td width=\"99\"><strong>\u0399<\/strong><strong>SO\u00a0<\/strong><strong>22000 \/<\/strong><strong>\u00a0HACCP\u00a0<\/strong>(Management system Food Safety)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-square wp-image-287\" src=\"http:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.2-iso22000-2005-web-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.2-iso22000-2005-web-180x180.jpg 180w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.2-iso22000-2005-web-80x80.jpg 80w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.2-iso22000-2005-web-300x300.jpg 300w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.2-iso22000-2005-web-36x36.jpg 36w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.2-iso22000-2005-web.jpg 400w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.2-iso22000-2005-web-120x120.jpg 120w\" sizes=\"auto, (max-width: 180px) 100vw, 180px\" \/><\/td>\n<td width=\"250\"><strong>Main Objectives of the Seminar:<\/strong><\/p>\n<ul>\n<li>Recognizing and assessing the risk and severity of the microbiological, chemical and physical hazards associated with all stages of food production<\/li>\n<li>Understanding plans to eliminate or reduce the likelihood of risks for optimal consumer safety<\/li>\n<li>Understanding HACCP \/ ISO 22000 implementation, reassessment, verification and recording<\/li>\n<\/ul>\n<p><strong><u>Target Audience:<\/u><\/strong><\/p>\n<ul>\n<li>Food business professionals<\/li>\n<li>Candidate food professionals<\/li>\n<li>\u2022 Food technologists who want to enrich their scientific knowledge<\/li>\n<\/ul>\n<\/td>\n<td width=\"71\">14 hours<\/td>\n<td width=\"64\">2<\/td>\n<\/tr>\n<tr>\n<td width=\"99\"><strong>BRC<\/strong>\u00a0<strong>Global<\/strong>\u00a0 <strong>Standards<\/strong><strong>\u00a0<\/strong><\/p>\n<p>(Management Systems Quality and Safety Food and Materials Packaging)<strong>\u00a0<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-square wp-image-288\" src=\"http:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.3-BRC-GS-Blue-web-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.3-BRC-GS-Blue-web-180x180.jpg 180w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.3-BRC-GS-Blue-web-80x80.jpg 80w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.3-BRC-GS-Blue-web-300x300.jpg 300w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.3-BRC-GS-Blue-web-36x36.jpg 36w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.3-BRC-GS-Blue-web.jpg 400w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.3-BRC-GS-Blue-web-120x120.jpg 120w\" sizes=\"auto, (max-width: 180px) 100vw, 180px\" \/><\/p>\n<p><strong>\u00a0<\/strong><\/td>\n<td width=\"250\"><strong>Aim of the Seminar:<\/strong><\/p>\n<p>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.<\/p>\n<p><strong><u>Target Audience:<\/u><\/strong><\/p>\n<ul>\n<li>Candidate BRC Systems Supervisors<\/li>\n<li>Consultants who develop this system<\/li>\n<li>\u2022 Food Safety Officers and HACCP Team Coordinators<\/li>\n<\/ul>\n<\/td>\n<td width=\"71\">\u00a014 hours<\/td>\n<td width=\"64\">2<\/td>\n<\/tr>\n<tr>\n<td width=\"99\"><strong>IFS\u00a0\u00a0<\/strong>(Technical Standard for\u00a0Food Safety)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-square wp-image-289\" src=\"http:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.4-ifs-web-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.4-ifs-web-180x180.jpg 180w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.4-ifs-web-80x80.jpg 80w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.4-ifs-web-300x300.jpg 300w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.4-ifs-web-36x36.jpg 36w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.4-ifs-web.jpg 400w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.4-ifs-web-120x120.jpg 120w\" sizes=\"auto, (max-width: 180px) 100vw, 180px\" \/><\/p>\n<p><strong>\u00a0<\/strong><\/td>\n<td width=\"250\"><strong>Main Objectives of the Seminar:<\/strong><\/p>\n<ul>\n<li>The requirements of the standard are analysed<\/li>\n<li>The system is connected to ISO 9001 &amp; ISO 22000<\/li>\n<li>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<\/li>\n<\/ul>\n<p><strong><u>Target Audience:<\/u><\/strong><\/p>\n<ul>\n<li>Candidate IFS Systems Inspectors<\/li>\n<li>Consultants who develop this system<\/li>\n<li>\u2022 Food Safety Officers and HACCP Team Coordinators<\/li>\n<\/ul>\n<\/td>\n<td width=\"71\">14 hours<\/td>\n<td width=\"64\">2<\/td>\n<\/tr>\n<tr>\n<td width=\"99\"><strong>FSSC\u00a0<\/strong><strong>22000 \u2013 <\/strong>(Integrated Food Safety Systems Certification Scheme)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-square wp-image-290\" src=\"http:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.5-FSSC22000-web-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.5-FSSC22000-web-180x180.jpg 180w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.5-FSSC22000-web-80x80.jpg 80w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.5-FSSC22000-web-300x300.jpg 300w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.5-FSSC22000-web-36x36.jpg 36w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.5-FSSC22000-web.jpg 400w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.5-FSSC22000-web-120x120.jpg 120w\" sizes=\"auto, (max-width: 180px) 100vw, 180px\" \/><\/td>\n<td width=\"276\"><strong>Main Objectives of the Seminar:<\/strong><\/p>\n<p>Understanding the FSSC 22000 certification system and analyzing its requirements for the Food Safety Management System<\/p>\n<p><strong><u>Target Audience:<\/u><\/strong><\/p>\n<ul>\n<li>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<\/li>\n<li>Food Safety Managers and Coordinators<\/li>\n<li>Members of the Food Safety Group<\/li>\n<li>Food Safety Management Systems Advisors<\/li>\n<li>Other stakeholders wishing to be informed about the FSSC 22000 certification scheme<\/li>\n<\/ul>\n<\/td>\n<td width=\"71\">14 hours<\/td>\n<td width=\"64\">2<\/td>\n<\/tr>\n<tr>\n<td width=\"99\"><strong>ISO\u00a0<\/strong><strong>14001\u00a0<\/strong>(System for Environmental Management)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-square wp-image-293\" src=\"http:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.7-ISO14001-web-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.7-ISO14001-web-180x180.jpg 180w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.7-ISO14001-web-80x80.jpg 80w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.7-ISO14001-web-300x300.jpg 300w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.7-ISO14001-web-36x36.jpg 36w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.7-ISO14001-web.jpg 400w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.7-ISO14001-web-120x120.jpg 120w\" sizes=\"auto, (max-width: 180px) 100vw, 180px\" \/><\/td>\n<td width=\"250\"><strong>Main Objectives of the Seminar:<\/strong><\/p>\n<ul>\n<li>Understand the requirements of ISO14001<\/li>\n<li>Understand basic methodologies for designing and implementing practices of compliance with the requirements of the standard<\/li>\n<li>Understanding the importance of environmental issues \/ Assessing their risk<\/li>\n<li>Understand methodologies to prevent contamination<\/li>\n<li>Recognizing energy-saving practices and efficient waste management<\/li>\n<li>Environmental performance measurement and monitoring<\/li>\n<li>Design, Implementation and Reporting of Environmental Inspections<\/li>\n<\/ul>\n<p><strong><u>Target Audience:<\/u><\/strong><\/p>\n<ul>\n<li>Executives or owners of service or production companies &#8211; marketing products<\/li>\n<li>Internal Management Systems Inspectors<\/li>\n<li>\u2022 Environmental inspectors<\/li>\n<\/ul>\n<\/td>\n<td width=\"71\">14 hours<\/td>\n<td width=\"64\">2<\/td>\n<\/tr>\n<tr>\n<td width=\"99\"><strong>OHSAS\u00a0<\/strong><strong>18001\u00a0<\/strong>(Health and Safety at Work System)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-square wp-image-296\" src=\"http:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.8-OHSAS-ISO18001-web-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.8-OHSAS-ISO18001-web-180x180.jpg 180w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.8-OHSAS-ISO18001-web-80x80.jpg 80w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.8-OHSAS-ISO18001-web-300x300.jpg 300w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.8-OHSAS-ISO18001-web-36x36.jpg 36w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.8-OHSAS-ISO18001-web.jpg 400w, https:\/\/www.foodteccyprus.com\/wp-content\/uploads\/2017\/01\/7.8-OHSAS-ISO18001-web-120x120.jpg 120w\" sizes=\"auto, (max-width: 180px) 100vw, 180px\" \/><\/td>\n<td width=\"250\"><strong>Main Objectives of the Seminar:<\/strong><\/p>\n<ul>\n<li>Acquaintance with Cypriot and European legislation regarding Occupational Safety and Health<\/li>\n<li>Understand the methodology for identifying and assessing occupational hazards<\/li>\n<li>Getting acquainted with the main categories of occupational hazards<\/li>\n<li>Effective implementation of control measures<\/li>\n<li>Drawing up an action plan<\/li>\n<li>Acquaintance with the concept of fire safety<\/li>\n<li>Understand the labor inspection methodology<\/li>\n<\/ul>\n<p><strong><u>Target Audience:<\/u><\/strong><\/p>\n<ul>\n<li>Health and Safety Officers within Businesses<\/li>\n<li>Members of the Security Committee<\/li>\n<li>Executives or owners of service or production companies &#8211; marketing products<\/li>\n<li>Internal Management Systems Inspectors<\/li>\n<li>\u2022 Anyone who works or wants to deal with Quality Management Systems<\/li>\n<\/ul>\n<\/td>\n<td width=\"71\">14 hours<\/td>\n<td width=\"64\">2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/section><\/div><div  class='av_promobox av-av_promobox-88d8340cc0e28e8300b5f58a7564bd4b avia-button-yes  avia-builder-el-2  el_after_av_one_full  avia-builder-el-last '><div class='avia-promocontent'><p>\nHave any questions?<\/p>\n<\/div><div  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