Our customers may come from different sectors of the food industry, such as hospitality (caterers, bakers, restaurants, hotels etc.) and the food processing sectors (meat, dairy, egg, dough and vegetable processors, etc.). They are also food retailers and wholesalers.  

We also welcome customers from the primary sector, mainly poultry and pig farms, slaughterhouses, feed mills and feedstuffs processors.

Our training programmes are always relevant to the employees’ professional duties and tasks. No matter how basic or more sophisticated the training needs are, we use practical examples and root cause analysis to encourage personnel to interactively and critically participate and, therefore, effectively test, improve and update skills and knowledge.  

Interacting with the trainer enables employees to recognize, adopt and, consequently, apply Good Operating Practices (GOPs) relevant to the particular professional tasks to which they have been assigned.

Our training programmes are flexible, because we can adapt to meet the professional and the language skills of your employees and your business’ particular working schedules. 

Our training programmes are also up-to-date, as their contents are constantly revised to inform participants of the newest trends, innovative practices and processes.

• • «Basic Principles of Food Safety and Hygiene».  This course is for everyone working in a Food Business Operation (FBO) which implements a Food Safety Assurance System, or principles of HACCP. The course is in line with the requirements set by Regulation (EU) 852 / 2004 and standing Ministerial Decision 14708/2007. 
  We can adapt the course content to include work case scenarios from particular operational sectors, such as:  
  • Catering, restaurants and hospitality
  • Butchers, abattoirs, meat and poultry processing establishments
  • Dairies 
  • Food processing and retailing. 
  • «Biosecurity for poultry and feed businesses». This biosecurity course is for the entire poultry sector, i.e. feeding mills, hatcheries, broilers, reproduction and commercial layer flocks. It presents good management practices and biosecurity measures designed to minimise the risk of introducing, transmitting and spreading infections among birds and between flocks. The economic, health and sanitary consequences are discussed in reference to the most common poultry viral and bacterial infections and the routes of transmission, early signs of infection and epidemiological trends

At SCIELAB, we are keen to develop and offer tailored-made training courses to meet specific needs and requirements for your business executive and managerial staff; this is in fact something we have enjoyed doing with great  success in the past. 

Tailored-made courses aim to benefit FBO managers who have been assigned with tasks and responsibilities regarding the planning of prevention strategies, managing risks and handling issues of commercial and legal compliance. To fulfill this purpose, courses contain relevant information and contemporary data which is critically collected, presented and discussed. 

Think of the following, as an example: 

A sound and unbiased review of legislation and of risk assessment data at a national, European or global level, on, e.g. the meat sector, may prove lucrative when it comes to making purchasing plans, selecting criteria and setting quality controls cost-effectively.