Efet seminars
EFET Seminars – Health and safety at work
Level 1 training programmes «Health and Food Safety» (EFET seminar). The EFET determines the minimum content of the programs, approves and controls their implementation, in accordance with the provisions, carries out the evaluation process and issues the relevant training certificates (certificates).
The K.D.V.M. European Development responding to the growing needs of the country’s workforce undertakes the organization and implementation of training programs (EFET seminar), with live (classroom) and distance (e–learning) monitoring, which ensure success in the EFET exams for obtaining the certificate.
According to Ministerial Decision 14708/17-08-2007 (Government Gazette B’ 1616), food businesses have an obligation to draw up all their staff (EFET seminar), dealing with food handling, based on a procedure described in the Ministerial Decision and in accordance with regulation 852/2004 of the EU.
The above program aims to transmit general and basic knowledge for the correct application of appropriate practices/manipulations during the production/processing/storage/transport/handling/disposal of safe food and the correct understanding of mandatory, by law and current scientific know-how, practices for food hygiene and safety.
Cost of participation in the training-certification program
Registration-participation cost: 70€ per trainee (Of the above amount, 40 euros concern the cost of training and 30 euros the fee for the certification exams paid to EFET).
Expression of Interest
Attendance certificates – certification issues
With the successful completion of each educational program, temporary certificates of attendance of a level 1 educational program will be issued by our organization, which will not replace or replace the official certificate issued by EFET and will be sent directly to the beneficiaries after a successful completion of the prescribed test (exams).
Training Modules (level 1)
Introduction to food safety
Microorganisms and their characteristics
Food poisoning and their prevention
Individual hygiene and behavior of the food operator
Working environment
Cleaning practices
Common miasmas and their control
Food hygiene legislation
