{"id":7836,"date":"2018-12-27T13:25:48","date_gmt":"2018-12-27T10:25:48","guid":{"rendered":"https:\/\/www.prolepsis.gr\/uncategorized\/e-safe\/"},"modified":"2022-12-01T15:16:33","modified_gmt":"2022-12-01T12:16:33","slug":"e-safe","status":"publish","type":"post","link":"https:\/\/www.prolepsis.gr\/en\/programs\/e-safe\/","title":{"rendered":"e-SAFE"},"content":{"rendered":"<p style=\"text-align: justify;\">\n\t<b>&ldquo;Enhance safer and healthier meals through food handlers&#39; education and training&rdquo; &ndash; e-SAFE<\/b><\/p>\n<p style=\"text-align: justify;\">\n\t<b>e-SAFE<\/b> is a 34 month project (1\/1\/2020 &ndash; 31\/08\/2023) funded by the ERASMUS+ Programme of the European Union, which aims to provide modern, tailored made training to professionals working in the food industry.<\/p>\n<p style=\"text-align: justify;\">\n\tBased on the most recent data provided by WHO and EFSA, food-borne outbreaks present a significant disease burden. Inappropriate food handling is considered the major cause of food borne disease outbreaks hence, preparation and provision of safe meals by well-trained food personnel is highly demanded, especially now because of COVID-19 pandemic. Furthermore, various other food hazards threat human health, such as acrylamide and mycotoxins, food allergens as well as specific food compounds that present a risk for the health, like trans fatty acids. Since food hazards to a great extent, are attributed to inappropriate preparation &amp; processing and &ldquo;cross contamination&rdquo; phenomena one of the most efficient ways of dealing with the problem is to limit the problems through training food handlers (the e-SAFE target group). Nonetheless, EU &amp; national legislation for training of employees involved in food handling is limited, as employees are obliged to attend &ldquo;Food Safety\/Hygiene&rdquo; seminars and training courses only in the context of basic education, which does not include recent food safety developments; therefore, there is particular need for improving related skills and knowledge to sufficiently implement all Food Hygiene and Safety Systems in daily working practices of food handlers.<\/p>\n<p style=\"text-align: justify;\">\n\t<b>e-SAFE<\/b>&nbsp;will develop an interactive training curriculum reflecting the contemporary needs of staff working in the food service sector, focusing on emerging\/re-emerging food hazards in meal preparation. Target groups are chefs, kitchen staff, food handlers, outlet managers and agri-food processing employees associated with meal production and food service delivery.<\/p>\n<p class=\"MsoNormal\" style=\"margin-bottom: 22.5pt; line-height: normal; background: white; text-align: justify;\">\n\t<span lang=\"EN-US\" style=\"font-size: 12pt; font-family: OpenSansRegular, serif;\">In addition, the project aims to:<o_p><\/o_p><\/span><\/p>\n<ul>\n<li style=\"text-align: justify;\">\n\t\t<span lang=\"EN-US\" style=\"font-size:12.0pt;font-family:\n     &quot;OpenSansRegular&quot;,serif;mso-fareast-font-family:&quot;Times New Roman&quot;;\n     mso-bidi-font-family:&quot;Times New Roman&quot;;mso-ansi-language:EN-US;mso-fareast-language:\n     EL\">Increase knowledge, skills and capacity building of the target group.<\/span><\/li>\n<\/ul>\n<ul>\n<li style=\"text-align: justify;\">\n\t\t<span lang=\"EN-US\" style=\"font-size:12.0pt;font-family:\n     &quot;OpenSansRegular&quot;,serif;mso-fareast-font-family:&quot;Times New Roman&quot;;\n     mso-bidi-font-family:&quot;Times New Roman&quot;;mso-ansi-language:EN-US;mso-fareast-language:\n     EL\">Increase awareness on food hazards, widely affecting public health, focusing on the prevention of recently identified and non-widely known food hazards:<\/span><\/p>\n<ul>\n<li style=\"text-align: justify;\">\n\t\t\t\t<span lang=\"EN-US\" style=\"font-size:12.0pt;font-family:\n      &quot;OpenSansRegular&quot;,serif;mso-fareast-font-family:&quot;Times New Roman&quot;;\n      mso-bidi-font-family:&quot;Times New Roman&quot;;mso-ansi-language:EN-US;\n      mso-fareast-language:EL\">chemical hazards<o_p><\/o_p><\/span><\/li>\n<li style=\"text-align: justify;\">\n\t\t\t\t<span lang=\"EN-US\" style=\"font-size:12.0pt;font-family:\n      &quot;OpenSansRegular&quot;,serif;mso-fareast-font-family:&quot;Times New Roman&quot;;\n      mso-bidi-font-family:&quot;Times New Roman&quot;;mso-ansi-language:EN-US;\n      mso-fareast-language:EL\">emerging pathogens<o_p><\/o_p><\/span><\/li>\n<li style=\"text-align: justify;\">\n\t\t\t\t<span lang=\"EN-US\" style=\"font-size:12.0pt;font-family:\n      &quot;OpenSansRegular&quot;,serif;mso-fareast-font-family:&quot;Times New Roman&quot;;\n      mso-bidi-font-family:&quot;Times New Roman&quot;;mso-ansi-language:EN-US;\n      mso-fareast-language:EL\">food allergens<o_p><\/o_p><\/span><\/li>\n<li style=\"text-align: justify;\">\n\t\t\t\t<span lang=\"EN-US\" style=\"font-size:12.0pt;font-family:\n      &quot;OpenSansRegular&quot;,serif;mso-fareast-font-family:&quot;Times New Roman&quot;;\n      mso-bidi-font-family:&quot;Times New Roman&quot;;mso-ansi-language:EN-US;\n      mso-fareast-language:EL\">SARS-CoV_2 and other viruses responsible for respiratory infections<o_p><\/o_p><\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"text-align: justify;\">\n\t\t<span lang=\"EN-US\" style=\"font-size:12.0pt;font-family:\n     &quot;OpenSansRegular&quot;,serif;mso-fareast-font-family:&quot;Times New Roman&quot;;\n     mso-bidi-font-family:&quot;Times New Roman&quot;;mso-ansi-language:EN-US;mso-fareast-language:\n     EL\">Increase motivation and adherence to healthier, safer and more hygienic processing and\/or storage techniques.<o_p><\/o_p><\/span><\/li>\n<\/ul>\n<p style=\"text-align: justify;\">\n\tThe&nbsp;consortium consists of 6 organizations from 6 countries: Poland, Cyprus, Greece, Italy, Austria and Lithuania.<\/p>\n<div align=\"center\">\n<hr align=\"center\" noshade=\"noshade\" size=\"0\" width=\"100%\" \/>\n<\/div>\n<p>\n\t<strong>Contact information:&nbsp;<\/strong><\/p>\n<p>\n\tMatina Kouvari, MSc, PhD, <a href=\"mailto:m.kouvari@prolepsis.gr\">m.kouvari@prolepsis.gr<\/a><\/p>\n<p>\n\tPania Karnaki, MA:&nbsp;<a href=\"mailto:p.karnaki@prolepsis.gr\">p.karnaki@prolepsis.gr<\/a><\/p>\n<div align=\"center\">\n<hr align=\"center\" noshade=\"noshade\" size=\"0\" width=\"100%\" \/>\n<\/div>\n<p>\n\t<b>Project Coordinator:<\/b><\/p>\n<p>\n\tThe Polish Farm Advisory and Training Centre not-for-profit Sp. z o. o., Miastkowo, Poland<\/p>\n<div align=\"center\">\n<hr align=\"center\" noshade=\"noshade\" size=\"0\" width=\"100%\" \/>\n<\/div>\n<p>\n\t<b>Project partners:<\/b><\/p>\n<p>\n\tCSI &#8211; Center for Social Innovation LTD, Cyprus<\/p>\n<p>\n\tProlepsis Institute, Greece<\/p>\n<p>\n\tItalian Cuisine di Gianluca Pardini, Italy<\/p>\n<p>\n\tISEKI-Food Association, Austria&nbsp;<\/p>\n<p>\n\tKauno maisto pramones ir prekybos mokymo centras, Lithuania<\/p>\n<p>\n\t&nbsp;<\/p>\n<p>\n\t<strong>Website<\/strong>: <a href=\"https:\/\/e-safe-project.eu\/\" target=\"_blank\" rel=\"noopener\">www.e-safe-project.eu<\/a><\/p>\n<p>\n\t&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Enhance safer and healthier meals through food handlers&#8217; education and training<\/p>\n","protected":false},"author":1,"featured_media":5847,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[113,112,106,111],"tags":[98,90],"class_list":["post-7836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-education","category-prevention","category-programs","category-research","tag-food-security","tag-nutrition"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>e-SAFE - Prolepsis<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"e-SAFE - Prolepsis\" \/>\n<meta property=\"og:description\" content=\"Enhance safer and healthier meals through food handlers&#039; education 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