Seminars

This seminar focuses on developing process flow diagrams and detailed technical descriptions. Participants will understand how to effectively document and describe processes, supporting both quality assurance and regulatory compliance.

The seminar addresses the critical requirements for food labeling. Participants will explore the essential elements of accurate and clear labeling, which are vital for consumer information and compliance.

Participants will understand the food business licensing process and become familiar with using the Open Business platform for online application submission and tracking.

This module covers the basic legal framework governing food production and distribution. Participants will gain an understanding of the fundamental laws and regulations that ensure food safety and compliance within the industry.

The seminar focuses on designing an effective and documented sampling plan for food businesses, based on legislative requirements and HACCP/ISO systems. Participants will learn how to determine the frequency, type and sampling points, as well as how to properly evaluate laboratory results and take appropriate corrective actions. The seminar includes practical examples and application forms.

By attending this seminar, the trainee is introduced to the principles of the Hazard Analysis and Critical Control Points (HACCP) self-monitoring system. Participants will learn the systematic approach to identifying, evaluating and controlling food safety hazards.

R&D (Research and Development) in the food sector concerns the systematic study and creation of new products, the improvement of existing recipes, the development of innovative production technologies, as well as ensuring quality and safety. It includes scientific research, experimentation and testing, with the aim of meeting market needs, complying with regulations and enhancing the competitiveness of food businesses

The seminar focuses on the evaluation and certification processes that ensure the quality and sustainability of hotel businesses. Star rating criteria, operating license requirements, and certification standards such as Green Key, Greek Breakfast, and Boutique Hotel certification are presented. In addition, the role of ESG consulting in improving a hotel's environmental and social performance is examined.

Food microbiology deals with the study of microorganisms that exist or can grow in foods and beverages, affecting their safety and quality. The basic methodology includes proper sampling, cultivation of microorganisms in special nutrient media, incubation under controlled conditions, and evaluation of the results through identification and counting. These analyses are applied at all stages of production and distribution, with the aim of controlling pathogens such as Salmonella and Listeria, ensuring product hygiene, compliance with legislation (e.g. Regulation 2073/2005) and documentation of quality systems such as HACCP and ISO standards.

Product recall management is a critical process for ensuring consumer safety and business credibility. It involves the timely identification, effective coordination, and withdrawal of products that may be unsafe or non-compliant with legislation. A well-organized recall requires a clear action plan, communication with the relevant authorities and consumers, and an assessment of the causes to prevent future incidents.

Travelife is an internationally recognized sustainability certification standard for hotels and tourist accommodations. It focuses on environmental impact management, fair treatment of staff, support for local communities and ethical business operations.