Developing a Food Safety Culture is a global goal, critical for public health, food quality and trust in food chain. According to the WHO, every year 600 million people are sick from contaminated food, with 420,000 deaths, many of which involve children.
The international effort focuses on the prevention of food poisoning through safe food production and management. Many multinational and certification organizations (e.g. BRC, IFS, FSSC 22000) are actively involved in the dissemination of standards that enhance the safety culture.
Although Cyprus respects the European legal framework for food safety, challenges remain, especially for SMEs, due to a lack of education, resources and adequate supervision. In many businesses, food safety is treated as a legal obligation rather than an intrinsic value, while smaller structures often focus on immediate profitability rather than long–term safety and sustainability.
The proposed VITAL training program aims on:
- Familiarizing food industry executives in Cyprus with the principles and requirements of food safety.
- Educating and raising awareness among employees.
- Preparing businesses in practice for gradual compliance with a food safety standard.
The topics of the seminar are ideal for:
- Managers and executives of companies
- Operations Managers
- HR Managers
- Quality Managers
- Production – Packaging Managers
- Supply Chain Manager
- New Product Development Managers
- Owners actively engaged and employed in the business
Our experienced Instructors Nasia Stavrou and Elena Georgiou as well as our Special Guests from the Food Industry, will provide all the necessary information and knowledge to the participants.
If you are interested in the specific subsidized training program, contact us
