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Occupational health and safety training in accordance with COVID-19 LEVEL A

The Seminar is an intensive Workshop in which all the actions for the design, implementation and control of an Integrated Covid 19 A-Cert System are presented step by step to hotel and restaurant staff. It fully covers the requirements for certification by accredited certification bodies and obtaining a certificate of relevant training, as well as level A user certification for COVID-19. The training includes all the Functional Activities, with emphasis on the points of contact of the Personnel, between them or with the Customer, Visitor, Supplier and an Action Plan is designed based on the guidelines of all Global and Local Health Protection Bodies. Detailed Instructions are designed for the Application of Safe Operating Rules, Infrastructures, Cleaning and Disinfection of premises, special measures for the area where a case will be detected, Business Continuity Plan and Control Plan. Participants will be given scenarios with cases of Implementation of the measures, they will evaluate them and by identifying the errors they will improve by assimilating the Requirements and the correct Implementation of the System.

Program’s Purpose

Covid 19 A-Cert ensures the Implementation of Covid – 19 Emission Avoidance Measures, protecting the Health of The Company's Personnel, Customers, Suppliers and Visitors and highlights your business as a High Social Responsibility Organization by inspiring confidence in Customers to comply with safety measures.

To whom it is addressed

It is addressed to all hotel staff in general protocol application principles.

Brief Schedule

  • General Principles – Sources and how the virus is transmitted
  • Individual Hygiene Protection and Rules
  • Training - Personnel Information
  • Entrance to the Company - Customer - Reception Visitor Services
  • Maintenance & Disinfection - Warehouse Operation - Focus Areas - Auxiliary Areas - Methods and practices for cleaning and disinfecting localized points based on the risk and probability of transmission of the disease
  • Procedures for informing hotel managers and customers themselves - Maintaining training records and recruitment documentation for each employee
  • Covid - 19 Suspect Management Within Company - Behaviour and actions in the event of illness by a staff member - Methods and communication approach of visitors
  • COVID-19 System Health Control - Compliance with the basic measures to prevent transmission of the virus with regard to diligent and regular hand washing, avoidance of handshakes, distance keeping, avoidance of hand contact with eyes, nose and mouth and breathing hygiene
  • Special training COVID-19 system - service - communication with customers - payments - public spaces - transport
  • Special COVID-19 System Training – Analysis of Food Department Requirements
  • Special training COVID-19 system - analysis of housekeeping requirements - linen closet - washing machines
  • Special COVID-19 System Training – Reception Requirements Analysis
  • Special COVID-19 System Training - Maintenance Department Requirements Analysis - Swimming Pools – Spa


E-learning with the method of Modern Education. Duration 6 hours, through connection to the online platform of ANKO which has the possibility of full Interaction (Interaction), face to face communication, two-way submission of questions and interaction between participants.

Conditions of participating

  • Internet connection
  • Computer/tablet/mobile phone
  • Camera, speakers and microphone


  • Certificate of participation in electronic form
  • Notes package in electronic form

A few words about the lecturer

Kostas Parinos is a graduate of the Departments of Veterinary School specializing in Food Hygiene & Safety and the Chemistry Department of the Aristotle University of Thessaloniki. In addition, he holds a Master's degree in Environmental Education from the University of the Aegean. He is also a Health Officer of the Hellenic Army.  Since 2009 he is a certified instructor in Food Safety and Hygiene, HACCP, Food Microbiology and EFET. He has experience as a Food Business Consultant and inspector and has a specialized laboratory of chemical and microbiological controls according to the NSYD, Dodecanese Laboratories.