"<< Background >>Confusing and dispersed information on current websites requires to build a reliable online platform, to inform HORECA workers and give them proper details on food safety and hygiene practices. Forums, e-learning platforms with short videos, warnings about confusing and fake news about the food industry, e-newsletters, categorized information about food safety and hygiene practices will be ensured on this online platform. In accordance with new EU food regulations, partner countries need to disseminate and raise awareness of those regulations and standards as well.<< Objectives >>The main goal of the project is to raise HORECA workers’' digital awareness related to food safety and hygiene practices.Based on the main goal the specific objectives of the project are:■ To support conscious HORECA workers, reduce unfair competition on food marketing■ To provide learning and training opportunities for low skilled HORECA workers■ To increase the work capacities of Horeca workers who have less opportunities by improving their key competences<< Implementation >>Project Activities consist ofA- Training Programme Preparation Process including a training needs analysis with 25 VET trainers and local group discussions with 10 participants in each partner countryB- Trainer's Guide Development through individual work and teamworkC- E-learning Platform Development including1- Literature Reviews to prepare a report titled ""Strategies to Improve the Qualification of Hotel Restaurant Catering (HORECA) Staff on Food Safety, Hygiene Practices State of The Art Report""2- Animated Explanation Videos to form the content of the e-learning platform.3- Piloting after the development of the results, and the blended learning approach will be used during the training activity<< Results >>For professionals who work in the sector to have the training, tools and strategies will have;- Acquisition of new professional, social and intercultural competences, thanks to the comparison with other European educators of strategies and educational approaches, sharing with other colleagues- Ability to integrate and adapt to the international workplace, the ability to adapt to change and the flexibility to work at European level, providing them with;• Interpersonal skills in new work contexts;• Intercultural and European sensitisation;• Skills or ICT derived from the great use of digital and multimedia tools used during the project and the use of all communication languages, iconic, conventional and emotional.Developed strategies aim to improve the quality and efficiency of training environments, especially in the fields of enhancing vocational skills, improving the quality of workingenvironments and conditions through the betterment of the HORECA workers' level of knowledge on food safety and hygiene practices will increase the opportunities of living a better and comfortable life in Europe."