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Food Hygiene Courses on Food hygiene and safety, Food Labeling and HACCP Print
 
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PRESS Announcement - UNDP/PFF- 196/11
A PFF- Academy initiative

European Union Food Hygiene Courses on
Food hygiene and safety, Food Labeling, and HACCP for restaurants & kitchens


The UNDP Programme “Partnership for the Future” is pleased to announce the organization of three food hygiene courses in order to built capacity among the Turkish Cypriot food industry.

Food hygiene and safety: 10 February 2011, 09:00 to 17:00, EUPSO, Nicosia

According to EU legislation, all food related companies must train their staff on food hygiene to ensure food safety. All new, experienced, and temporary food handlers need to be trained in order to understand the risks and to prevent them to occur and to implement good hygiene practices when handling food. The purpose of this course is to increase the awareness of operators, avoid food poisoning and increase the motivation of each food operator. The course uses pictures, examples and practical cases to illustrate good and bad habits. Target groups of the course are; restaurants, food companies, food operator, chiefs, cooks, waiters, food and beverage managers of the hotels, and production manager.


Food Labeling according to EU legislation: 17 February 2011, 09:00 to 17:00, EUPSO, Nicosia

Protection of the European consumer is one of the key objectives of the EU legislation. It is therefore essential to understand all the EU requirements to develop a legal food labeling. More information has to be present on food labels such as allergens, nutritional values. The purpose of this seminar is to assist understanding the principles of the EU labeling legislation and developing your company’s own food labeling. Target groups of the course are all kind of companies that produce food products, commercial food companies and food importers, production managers of the food companies.


HACCP for restaurants & kitchens: 21 February 2011, 09:00 to 17:00, EUPSO, Nicosia

In a HACCP system, everyone has to be involved. HACCP procedures are based on the risk assessment of your company. More than a legal requirement, the HACCP is a way of thinking. It is now your turn to implement it by understanding all its benefits and difficulties. Using case studies, you will get, during this course, all the keys and documents for the implementation of a HACCP system in your restaurant or kitchen. Target groups of the course are food and beverage managers in hotels, quality manager in hotels & restaurants, restaurant managers.


The courses are designed for maximum 20 participants and registration will be done on first come first serve basis. The course is free of charge. The course will be either in Turkish or in English with Turkish translation.

For registration, please contact us from the contact details below:

UNDP-PFF - Erel Cankan
Tel: 0392 2200027 or 0533 8440695 / E-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it


Nicosia, 27 January 2010

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