25/02/2026 08:30
Greek/English
7 hours (1 day)
Michalis Michail
There is a need for training hotel staff regarding allergens, in order to ensure the safe handling and serving of food to customers with allergies or dietary sensitivities. This training is crucial to avoid cross-contamination, provide accurate nutritional information, and effectively address emergency situations, thereby ensuring high-quality services and customer satisfaction.
The modern gastronomic industry requires employees in the tourism sector to have specialized knowledge and skills for preparing and serving customers with specific dietary needs. Particular emphasis is placed on categories of dietary requirements such as vegan, gluten-free, and diabetic diets, as well as other special requirements.
Participants will gain basic knowledge:
They will also become familiar with the basic principles of Customer Communication/Approach regarding their dietary needs.
Objectives:
Who to attend: Hotel and Catering Professionals.
As a prerequisite for the participation in the program is the registration of the Company/Employer as well as the participant on the “ERMIS” digital portal of (ANAD).
You can register for the program through the link https://ermis.anad.org.cy / No. Program #631220
Mr. Michalis Michael is a holder of a BSc in Nutrition & Dietetics and an MBA, and he is currently completing an MSc in Occupational Health & Safety. He has over a decade of professional experience in the fields of health, food, and hospitality, combining academic knowledge with hands-on expertise.
In his professional capacity, he manages and monitors the implementation of ISO 22000, ISO 9001, ISO 14001, and OH&S systems. His work involves conducting internal audits, developing corrective actions, leading risk assessments, investigating workplace incidents, preparing improvement reports, and organizing training on fire safety, first aid, and hygiene.
Beyond his core responsibilities, he has experience in quality assurance, health advisory, team leadership, and nutrition consulting. He has delivered training sessions, promoted safe and compliant practices, and supported wellness initiatives at both individual and corporate levels, building a versatile profile in health, safety, quality management, and nutrition.
DETAILED SEMINAR COSTS
SEMINAR PROGRAMME
