{"id":18176,"date":"2026-02-17T12:42:58","date_gmt":"2026-02-17T10:42:58","guid":{"rendered":"https:\/\/kek-dias.gr\/?p=18176"},"modified":"2026-03-05T11:50:31","modified_gmt":"2026-03-05T09:50:31","slug":"%ce%b5%ce%ba%cf%80%ce%b1%ce%af%ce%b4%ce%b5%cf%85%cf%83%ce%b7-%cf%80%cf%81%ce%bf%cf%83%cf%89%cf%80%ce%b9%ce%ba%ce%bf%cf%8d-%ce%b5%cf%80%ce%b9%cf%87%ce%b5%ce%b9%cf%81%ce%ae%cf%83%ce%b5%cf%89%ce%bd","status":"publish","type":"post","link":"https:\/\/kek-dias.gr\/en\/%ce%b5%ce%ba%cf%80%ce%b1%ce%af%ce%b4%ce%b5%cf%85%cf%83%ce%b7-%cf%80%cf%81%ce%bf%cf%83%cf%89%cf%80%ce%b9%ce%ba%ce%bf%cf%8d-%ce%b5%cf%80%ce%b9%cf%87%ce%b5%ce%b9%cf%81%ce%ae%cf%83%ce%b5%cf%89%ce%bd\/","title":{"rendered":"Food Business Personnel Training \u2013 EFET"},"content":{"rendered":"
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Staff training business <\/span>- food-E.F.E.T<\/span><\/h3><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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THE TRAINING OF FOOD BUSINESS OPERATORS IN ACCORDANCE WITH THE 14708\/10-08-2007\/GAZETTE 1616\/B\/17-08-2007<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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WHOM IT CONCERNS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The staff of enterprises produce<\/strong>, processing, storing, carrying, transporting food or engaged in retail trade, the supply of food, catering and pastry or production laboratories or food processing.<\/strong> These companies have an obligation to draw up all their staff engaged in food handling, in accordance with the procedure described in the Ministerial Decision 14708\/17-08-07.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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WHAT COMPANIES EXCLUDED<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Food businesses that are required in full development system HACCP<\/strong> may or implement programs EFET<\/strong> or to develop programs in accordance with the system apply.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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WHO IS RESPONSIBLE FOR THE TRAINING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Responsible for the training of the staff is the person in charge of the company.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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WHO STAFF ARE EXEMPTED<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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From the above training may be excluded only staff which has a valid qualification<\/strong> or certificate or proof of monitoring training program<\/strong> or training<\/strong>, from which it is clear that the employee is adequately trained in health and safety or other appropriate in the case of the food sector.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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WHAT IS THE AIM<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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These programs are designed to ensure the quality, production of safe products and the protection of the consumer in accordance with Regulation 852\/2004<\/strong> of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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WHAT IS THE ROLE OF THE FDA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The EFET<\/strong> specifies the minimum content of the programmes, approve and monitor their implementation, in accordance with the provisions of, carrying out the process of assessment and issue related certificates.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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WHAT PROGRAMMES PROVIDED FOR, AND WHO THE \u039a\u0391\u03a4\u0391\u03a1\u03a4\u0399\u0396\u0395\u0399<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The training programs are divided into three levels.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Projects-level 1<\/h4><\/div><\/span><\/div>

Concerning the preparation of simple operators on general issues of hygiene and food safety.<\/p>

The minimum duration is 10 hours.<\/p>

Minimum content of the programme : as described in the attached TRAINING PROGRAM on THE HYGIENE of FOODSTUFFS \u2013 LEVEL 1.<\/p>

For the conduct of the programme can be done from the instructors use of the existing educational material, with appropriate adjustment, up to draft a new.<\/p><\/div><\/div><\/div>

Programs level 2<\/h4><\/div><\/span><\/div>

Regarding operator training, food or foremen or supervisors, or directors of enterprises, etc (Article 5 para.4 ed. b the RA).OE 502.1<\/p>

TRAINING of PERSONNEL of ENTERPRISES of FOOD-general<\/p>

The minimum duration is 20 hours.<\/p>

Minimum content of the programme : as described in the attached * TRAINING PROGRAM \u2013 LEVEL 2.<\/p>

For the conduct of the programme can be done from the instructors use of the existing educational material, with appropriate adjustment, up to draft a new.<\/p><\/div><\/div><\/div>

Programmes level 3<\/h4><\/div><\/span><\/div>

Concerning the training groups and sectors etc (Article 5 para.4 ed. c the RA).<\/p>

No changes are permitted to the minimum agenda of the programme.<\/p>

Allowed only additions and an increase in hours of training.<\/p><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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FROM WHO IMPLEMENTED THE PROGRAMS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Possibility of carrying out education and training programmes for the staff of the food business are:<\/p>

i. the companies themselves for their staff.<\/p>

ii. the professional bodies, chambers of commerce, sectoral unions.<\/p>

iii. educational institutions, teachers and other Public Institutions and accredited training centres.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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TERMS AND CONDITIONS FOR THE IMPLEMENTATION OF THE PROGRAMMES<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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