Training for Employers and Employees
The training programs for “Safety Technicians B or C risk category“, which last 35 hours (7 days of training) and 10 hours (2 days of training) respectively, are submitted to the Ministry of Labor – Directorate D9. At the end of the seminar, the Training Certificate is issued within 10 days. Once the Training Certificate is issued, the employer himself will be able to be registered as a safety technician and simultaneously terminate the contract for the assignment of safety technician duties. The employer – company, until obtaining the Training Certificate, must assign the duties of the Safety Technician either to an external associate or to external protection and prevention services (EXYPP).
According to Article 6, par. 11 of Joint Ministerial Decision No. 18503/30-06-2026 (Government Gazette, Series II 3950/30-06-2026), training certificates for employers of Category B and C businesses issued up to and including December 31, 2010, will be valid until December 31, 2027, by which date these employers may undergo retraining. Their retraining will be conducted using the same procedure that applies to those being trained for the first time.
Applications must be submitted at least 2 months before the program start date. The submission of applications for program approval begins on January 10 of each year and ends on October 10 of each year. The final date for the last day of the programs is set as December 20th of each year.
Training of Employers and Employees for the Performance of Safety Technician Duties
The health and safety of employees is a fundamental obligation of every employer. The current legislation provides for the obligation of businesses to take the necessary measures for the prevention and management of occupational risks and, where required, to use the services of a Safety Technician.
In companies that meet the prescribed conditions, the employer himself can undertake the duties of the Safety Technician, after the required training. The relevant training programs concern B and C risk category companies and are determined by the current institutional framework.
Responsibilities of the Safety Technician
The Safety Technician’s main objective is the prevention of occupational risks and the protection of the health and safety of employees.
Indicatively, his/her responsibilities include:
Regular inspection of workplaces from the point of view of health and safety.
Identification of omissions or risks and suggestion of appropriate measures to address them.
Supervision of the implementation of health and safety measures.
Guidance and informing employees about the prevention of occupational risks.
Contribution to the training of employees on occupational health and safety issues.
Written Professional Risk Assessment
The preparation and/or updating of the Written Professional Risk Assessment (WPRA) is provided as a separate service, with an additional charge, upon consultation and based on the needs of the business. It includes the recording and evaluation of occupational risks and the proposal of appropriate prevention and protection measures.
Every employer must have a Written Professional Risk Assessment, which systematically examines the risks associated with the business’s activities.
The Written Professional Risk Assessment (WPRA) is the document that records, evaluates, and prioritizes the risks to the health and safety of employees in a business, as well as the prevention and protection measures that must be taken.
In Greece, it constitutes a fundamental obligation of the employer within the framework of health and safety at work legislation, particularly Law 3850/2010, as amended.
The assessment is carried out by individuals or services with the appropriate qualifications, in accordance with current legislation.
Specifically:
- Safety Technician: Can prepare the WPRA within the scope of their responsibilities.
- Occupational Physician: Participates in the assessment according to their responsibilities and where required.
- ESYPP or EXYPP: Can undertake the assessment in accordance with legal requirements.
- Employer: Can contribute to data collection and, if they possess the required qualifications and fall within the legal requirements, can undertake related duties themselves. This possibility does not automatically apply to every employer.
What does the WPRA include?
- Business details: name, address, activity, and number of employees.
- Description of tasks and areas: job positions, machinery, equipment, and materials used.
- Identification of risks: mechanical, electrical, chemical, physical, biological, ergonomic, and psychosocial risks.
- Risk assessment: probability of accident or occupational injury and severity of consequences.
- Prevention and protection measures: technical and organizational measures, personal protective equipment, and training.
- Action plan: responsible parties for implementation, deadlines, and review of measures.
Participation Cost
Category C Programme: 70€
Category B Programme: 130€
The training is conducted exclusively in person.
Invest in the safety of your business
Proper information and training contribute significantly to the prevention of occupational risks, the protection of employees, and the compliance of the business with the obligations provided by law.
Find out about the available programmes and secure your participation.
Expression of Interest:
Hygiene & Food Safety (EFET)
The KEK10 – KDVM Pallini provides information regarding Level 1 training programs on “Food Hygiene and Safety” (EFET seminars), in accordance with the current institutional framework and the prescribed procedures of the Unified Food Control Authority (EFET).
EFET defines the framework and requirements for the training, as well as the evaluation procedures and the issuance of relevant certificates of successful completion.
The purpose of the program is to provide basic knowledge and develop skills required for the correct application of food hygiene and safety rules at all stages of the food chain, from production and processing to storage, transport, distribution, and supply to the consumer.
Particular emphasis is placed on the application of good food handling practices, the prevention of cross-contamination, the assurance of hygiene, and the protection of public health, in accordance with current legislation and modern scientific knowledge.
Who is the training for?
Mandatory training applies to food handlers working in businesses involved in the production, processing, storage, transport, distribution, and supply of food, as well as in retail trade, mass catering, bakeries, and confectioneries, in accordance with current requirements.
Duration and implementation process
- According to Ministerial Decision 110581/2025 (Government Gazette B’ 2161/May 6, 2025), Level 1 mandatory training programs have a duration of at least 8 hours and are implemented over 2 days, based on the department’s schedule and the approved program specifications.
- Training programs can be implemented either in person, in a suitably equipped classroom, or remotely via tele-training (e-learning), in accordance with the prescribed specifications and EFET’s approval.
- The training is carried out by trainers who meet the prescribed qualifications and are registered in the relevant EFET register.
- The educational content and material of the program follow the current specifications and requirements of EFET.
- Upon completion of the training and the prescribed evaluation process, the relevant certificate of successful completion is issued, provided that the required conditions are met.
- After completing the training, participants have the opportunity to take part in the prescribed EFET evaluation exams, which are conducted remotely via its digital platform, in accordance with the current procedure. Upon successful completion of the exams, EFET issues the relevant certificate of successful completion, which is valid for five years.
Training Subject
The program covers basic knowledge and practices for:
- Personal hygiene and safe food handling.
- Prevention of cross-contamination and foodborne illnesses.
- Good cleaning and disinfection practices.
- Safe storage and preservation of food.
- Temperature control and maintenance of the cold chain.
- Basic principles of food hygiene and safety and the related obligations of businesses.
Objectives
The program aims to ensure food hygiene and quality, prevent risks during handling and management, and protect public health and the consumer, in accordance with Regulation (EC) 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs.
Ενημέρωση και εκδήλωση ενδιαφέροντος
KEK10 – KDVM Pallini provides information regarding participation requirements, registration procedures, necessary documents, and the scheduling of training programs.
Interested businesses and employees can contact us for more information and to express interest.
