08/12/2025 08:30
Greek or English
7 hours (1 day)
Michalis Michail
Food hygiene is critical for maintaining the safety and quality of food products, ensuring consumer health, and complying with food safety regulations. In the food and beverage industry, poor hygiene practices can lead to contamination, foodborne illnesses, customer complaints, legal liabilities, and financial losses. Training employees on proper hygiene practices ensures a safe working environment, protects brand reputation, and prevents health hazards in food production, preparation, and service.
By the end of the training, participants will be able to:
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 #527500
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.
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