{"id":5360,"date":"2023-09-08T16:52:42","date_gmt":"2023-09-08T13:52:42","guid":{"rendered":"https:\/\/kek10.gr\/efet-food-hygiene-safety\/"},"modified":"2026-10-16T14:15:44","modified_gmt":"2026-10-16T11:15:44","slug":"efet-food-hygiene-safety","status":"publish","type":"page","link":"https:\/\/kek10.gr\/en\/seminars\/efet-food-hygiene-safety\/","title":{"rendered":"EFET Food Hygiene & Safety"},"content":{"rendered":"\t\t
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Food Hygiene & Safety (EFET)<\/span><\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The KEK10 \u2013 KDVM Pallini<\/strong> 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).<\/p>

EFET defines the framework and requirements for the training, as well as the evaluation procedures and the issuance of relevant certificates of successful completion.<\/p>

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.<\/p>

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.<\/p>

Who is the training for?<\/strong><\/p>

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.<\/p>

Duration and implementation process<\/strong><\/p>

  • According to Ministerial Decision 110581\/2025 (Government Gazette B’ 2161\/May 6, 2025<\/strong>), <\/strong>Level 1 mandatory training programs have a duration of at least 8 hours<\/strong> and are implemented over 2 days, based on the department’s schedule and the approved program specifications.<\/li>
  • Training programs can be implemented either in person<\/strong>, in a suitably equipped classroom, or remotely via tele-training (e-learning)<\/strong>, in accordance with the prescribed specifications and EFET’s approval.<\/li>
  • The training is carried out by trainers who meet the prescribed qualifications and are registered in the relevant EFET register.<\/li>
  • The educational content and material of the program follow the current specifications and requirements of EFET.<\/li>
  • 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.<\/li>
  • After completing the training, participants have the opportunity to take part in the prescribed EFET<\/strong> 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. <\/li><\/ul>

    Training Subject<\/strong><\/p>

    The program covers basic knowledge and practices for:<\/p>

    • Personal hygiene and safe food handling.<\/li>
    • Prevention of cross-contamination and foodborne illnesses.<\/li>
    • Good cleaning and disinfection practices.<\/li>
    • Safe storage and preservation of food.<\/li>
    • Temperature control and maintenance of the cold chain.<\/li>
    • Basic principles of food hygiene and safety and the related obligations of businesses.<\/li><\/ul>

      Objectives<\/strong><\/p>

      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.<\/p>

      \u0395\u03bd\u03b7\u03bc\u03ad\u03c1\u03c9\u03c3\u03b7 \u03ba\u03b1\u03b9 \u03b5\u03ba\u03b4\u03ae\u03bb\u03c9\u03c3\u03b7 \u03b5\u03bd\u03b4\u03b9\u03b1\u03c6\u03ad\u03c1\u03bf\u03bd\u03c4\u03bf\u03c2 <\/strong><\/p>

      KEK10 \u2013 KDVM Pallini provides information regarding participation requirements, registration procedures, necessary documents, and the scheduling of training programs.<\/p>

      Interested businesses and employees can contact us for more information and to express interest.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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      \n Expression of Interest: <\/h3>\n <\/div>\n