Food and Feed
EU Regulation
BTSF EU Training Activities cover a wide range of topics all of which relate to Food and Feed safety. This category contains information about those which are focused on Food and Feed EU Regulation.

Background information

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Objectives

The BTSF EU Training Programme on EU Feed Hygiene Rules and HACCP Auditing overall objectives are: 

  • XXXXXXXXXXXXXXXXXXXXXXXXXXX
  • XXXXXXXXXXXXXXXXXXXXXXXXXXX
  • XXXXXXXXXXXXXXXXXXXXXXXXXXX

Content

The course addresses the following topics:

  • XXXXXXXXXXXXXXXXXXXXXXXXXXX
  • XXXXXXXXXXXXXXXXXXXXXXXXXXX
  • XXXXXXXXXXXXXXXXXXXXXXXXXXX

Target audience

  • XXXXXXXXXXXXXXXXXXXXXXXXXXX
  • Calendar and locations

    Session Start Date End Date City Country
    1 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    2 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    3 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    4 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    5 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    6 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    7 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    8 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX

    Background information

    Organisation and implementation of training activities on the implementation of union rules in relation to microbiological criteria and on the monitoring and control of zoonoses agents under the Better Training For Safer Food Academy.

    Objectives

    The objective of the MCZ course, (contract n°2017 96 04 / 2017 / CHAFEA / BTSF 04) is to harmonise the approaches and to spread knowledge and best practice concerning:

    • Module 1 -Implementation of microbiological criteria (Course 1: McA)
    • Module 2 – Control of zoonoses, with a particular focus on the control of Salmonella in poultry and pigs and Campylobacter along the poultry meat production chain (Course 2: Zoonoses).
    • Module 3 – Implementation of microbiological criteria (Course 3: Mc B) with the main focus on ready to eat food shelf-life assessment specific to Listeria M.

    Target audience

    The training targets participants from the competents authorities of EU member states (75%), Candidate Countries (15%), EFTA/EEA Countries (3%), ENP and Potential Candidates.

    Calendar and locations

    Session Start Date End Date Location Module
    1 24/05/2021 27/05/2021 Online Zoonoses
    2 21/06/202124/06/2021 OnlineMcA
    3 12/07/202115/07/2021 OnlineZoonoses
    4 19/07/202122/07/2021 OnlineMcA
    5


    6


    7



    Background information

    The Consumers, Health, Agriculture and Food Executive Agency (Chafea) is organising, on behalf of the European Commission’s Health and Food Safety Directorate-General (DG SANTE), a cycle of 10 training sessions in the field of sampling & analysis methods used in the context of official food and feed controls within the “Better Training for Safer Food” initiative. In total, 155 participants coming from selected non-EU countries in Eastern ENP and Mediterranean basin region, Central and South America, Africa and Asia will be invited during the project’s Phase 1 (2019-2020).

    Objectives

    The BTSF EU Training Programme on Contaminants in food and feed (Phase II)  overall objectives are: 

    • The overall project objective is to develop the ability of laboratory staff and management from non-EU countries to apply the sampling and analysis methods used in official food and feed controls. Considering the specificities of the VMP area, the goals of the European legislation, as well as the overall strategy of the BTSF initiative, the following objectives for this training course have been formulated:
      • Raise awareness on all aspects related to control on residues of VMP in food and feed,
      • Underline the need of assuring correct sampling procedures to reduce the error in the analytical results,
      • Support the application of quality management standards for the laboratories to increase their performance and reliability levels.
      • Improve the practical knowledge on simple and more advanced analytical methods to enhance the degree of accuracy and widen the number of substances determined.
      • Foster exchange of best practices and ideas to increase the efficacy of knowledge transfer in analytical activities.
      • Encourage networking and dissemination of knowledge among the trainees.

    Content

    The course addresses the following topics:

    • Topic 1: EU and international legislation, official controls and development of residues testing programmes.
    • Topic 2: Import controls.
    • Topic 3: Sampling, sample preparation and management.
    • Topic 4: Methods validation.
    • Topic 5: Screening methods.
    • Topic 6: Confirmatory techniques and results analysis.
    • Topic 7: Quality management in the laboratory.

    Target audience

    The training is addressed to staff and management of public or private food testing laboratories designated to perform official controls on residues of VMP. The applicants must have a relevant professional and educational background, commit to disseminate the obtained knowledge among stakeholders in their home country and have a good working level of English.

    Calendar and locations

    Session Start Date End Date City Country
    1 08/07/2019 19/07/2019 Dublin Ireland
    2 11/11/2019 22/11/2019 Porto/Vila do Conde Portugal
    3 23/03/2020 03/04/2020 Dublin Ireland

    Background information

    The BTSF EU Training Programme on Food hygiene at primary production: Plant Products overall objectives are: 

    • At the end of the Module 1 the trainees should be improved in his/her ability to evaluate realistic uses of a representative plant protection product using the available data and the principles of biological extrapolation.
    • At the end of the Module 2 the trainees should be improved in his/her knowledge on the latest EPPO standard PP1/296(1) Principles of efficacy harmonization of assessment of the potential risk of resistance development.

    Content

    The course addresses the following topics:

    • Module 1- General principles of the efficacy evaluation of plant protection products in the framework of the Regulation (EC) No 1107/2009, practical guidance and discussion on the efficacy evaluation of PPPs:
      • Introduction to the efficacy evaluation of plant protection products (PPPs).
      • Regulatory framework.
      • Principles of acceptable efficacy.
      • Zonal assessment of PPPs.
      • Minor uses and biological extrapolations.
    • Module 2- Harmonization among members state Principles of efficacy evaluation for low-risk plant protection products and related regulatory aspects.
      • Harmonized dose expression for the zonal evaluation of plant protection products.
      • Resistance risk analysis.
      • Biopesticides and low risk Plant Protection Products.

    Target audience

    • Official control activities.
    • Risk assessors.

    Calendar and locations

    Session Start Date End Date City Country
    1 03/06/2019 05/06/2019 Todi Italy
    2 15/06/2020 17/06/2020 Virtual

    Background information

    The BTSF EU Training Programme on Food hygiene at primary production: Plant Products overall objectives are: 

    • At the end of the Module 1 the trainees should be improved in his/her ability to evaluate realistic uses of a representative plant protection product using the available data and the principles of biological extrapolation.
    • At the end of the Module 2 the trainees should be improved in his/her knowledge on the latest EPPO standard PP1/296(1) Principles of efficacy harmonization of assessment of the potential risk of resistance development.

    Content

    The course addresses the following topics:

    • Module 1- General principles of the efficacy evaluation of plant protection products in the framework of the Regulation (EC) No 1107/2009, practical guidance and discussion on the efficacy evaluation of PPPs:
      • Introduction to the efficacy evaluation of plant protection products (PPPs).
      • Regulatory framework.
      • Principles of acceptable efficacy.
      • Zonal assessment of PPPs.
      • Minor uses and biological extrapolations.
    • Module 2- Harmonization among members state Principles of efficacy evaluation for low-risk plant protection products and related regulatory aspects.
      • Harmonized dose expression for the zonal evaluation of plant protection products.
      • Resistance risk analysis.
      • Biopesticides and low risk Plant Protection Products.

    Target audience

    • Official control activities.
    • Risk assessors.

    Calendar and locations

    Session Start Date End Date City Country
    1 03/06/2019 05/06/2019 Todi Italy
    2 15/06/2020 17/06/2020 Todi Italy

    Background information

    The Consumers, Health, Agriculture and Food Executive Agency (Chafea) is organising, on behalf of the European Commission’s Health and Food Safety Directorate-General (DG SANTE), a cycle of 12 training sessions in the field of controls on contaminants in food and feed within the “Better Training for Safer Food” initiative. In total, 360 participants coming from selected EU Member States, Candidate Countries, ENP,  EFTA/EEA countries will be invited during the project’s Phase 2 (2020-2022).

    The aim of the project is to organise training activities on controls on contaminants in food and feed, in order to ensure that Member States carry out these controls in conformity with the EU regulatory framework. The overall objective is to reply to a general need to ensure consumer protection and to improve the capacity of Competent Authorities to implement the EU legislation on contaminants in food and feed in a harmonised way. This need can be met only by an effective and trustworthy control system on contaminants built from farm to fork. The training is delivered in two different training courses:

    Course 1 - EU regulations and guidelines applicable to the control of contaminants: a basic course focused on increasing the common understanding of the EU legislative framework related to the control of contaminants in food and feed.

    Course 2 - Official controls plans and systems for the control of contaminants: a more advanced course striving to improve the capacity of Competent Authorities to set up systems for the control of contaminants, and therefore to ensure appropriate and harmonised implementation of the monitoring and official controls plans in this field.


    Objectives

    The BTSF EU Training Programme on Contaminants in food and feed (Phase II)  overall objectives of the training applicable to Course 1 and Course 2 are: 

    • to ensure a high level of protection of human and animal health and of the environment
    • removal of internal barriers to trade.
    Specific objectives of Course 1:
      • Harmonising the understanding of EU requirements for the controls on contaminants
      •  Improving the general knowledge on contaminants, their sources and existing EU guidelines for their prevention
      • Promoting exchanges and cooperation within the EU

    Content

    Course 1 addresses the following topics:

    • Topic 1: Risk assessment in relation to food and feed safety
    • Topic 2: Development of risk management measures and tools as regards contaminants in food and feed
    • Topic 3: Relationship between contaminants in feed and food with a focus on risk management measures
    • Topic 4: Official controls on contaminants along food chain
    • Topic 5: National control plan
    • Topic 6: Sampling for official controls of MLs in contaminants
    • Topic 7: Chemical analysis and interpretation of analysis' results
    • Topic 8: Integration activity

    Target audience

    The training is addressed to staff of Competent Authorities with responsibilities in official control activities in the field of contaminants in feed and food from EU Member States, Candidate Countries, ENP, EFTA/EEA countries. The applicants must have a relevant professional and educational background, commit to disseminate the obtained knowledge among stakeholders in their home country and have a good working level of English.

    Calendar and locations

    Session Start Date End Date Mode
    VC01 12/04/2021 16/04/2021 online
    VC04 31/05/2021 04/06/2021 online
    VC06 28/06/2021 02/07/2021 online

    Background information

    The BTSF EU Training Programme on Food hygiene and controls of meat, including derived products overall objectives are: 

    • At the end of the Module 1 the trainees should be improved in his/her ability to evaluate realistic uses of a representative plant protection product using the available data and the principles of biological extrapolation.
    • At the end of the Module 2 the trainees should be improved in his/her knowledge on the latest EPPO standard PP1/296(1) Principles of efficacy harmonization of assessment of the potential risk of resistance development.

    Content

    The course addresses the following topics:

    • Module 1- General principles of the efficacy evaluation of plant protection products in the framework of the Regulation (EC) No 1107/2009, practical guidance and discussion on the efficacy evaluation of PPPs:
      • Introduction to the efficacy evaluation of plant protection products (PPPs).
      • Regulatory framework.
      • Principles of acceptable efficacy.
      • Zonal assessment of PPPs.
      • Minor uses and biological extrapolations.
    • Module 2- Harmonization among members state Principles of efficacy evaluation for low-risk plant protection products and related regulatory aspects.
      • Harmonized dose expression for the zonal evaluation of plant protection products.
      • Resistance risk analysis.
      • Biopesticides and low risk Plant Protection Products.

    Target audience

    • Official control activities.
    • Risk assessors.

    Calendar and locations

    Session Start Date End Date City Country
    1 03/06/2019 05/06/2019 Todi Italy
    2 15/06/2020 17/06/2020 Todi Italy

    Background information

    The BTSF EU Training Programme on Food hygiene at primary production: Domestic land animals overall objectives are: 

    • At the end of the Module 1 the trainees should be improved in his/her ability to evaluate realistic uses of a representative plant protection product using the available data and the principles of biological extrapolation.
    • At the end of the Module 2 the trainees should be improved in his/her knowledge on the latest EPPO standard PP1/296(1) Principles of efficacy harmonization of assessment of the potential risk of resistance development.

    Content

    The course addresses the following topics:

    • Module 1- General principles of the efficacy evaluation of plant protection products in the framework of the Regulation (EC) No 1107/2009, practical guidance and discussion on the efficacy evaluation of PPPs:
      • Introduction to the efficacy evaluation of plant protection products (PPPs).
      • Regulatory framework.
      • Principles of acceptable efficacy.
      • Zonal assessment of PPPs.
      • Minor uses and biological extrapolations.
    • Module 2- Harmonization among members state Principles of efficacy evaluation for low-risk plant protection products and related regulatory aspects.
      • Harmonized dose expression for the zonal evaluation of plant protection products.
      • Resistance risk analysis.
      • Biopesticides and low risk Plant Protection Products.

    Target audience

    • Official control activities.
    • Risk assessors.

    Calendar and locations

    Session Start Date End Date City Country
    1 03/06/2019 05/06/2019 Todi Italy
    2 15/06/2020 17/06/2020 Todi Italy

    Background information

    Since their conception, the HACCP principles have grown to become a universally accepted method for ensuring food safety. Widely explored, the HACCP method is facing variable interpretations and challenges in its use, as well as adaptation to the specificities of each operator. The integration of training activities on the HACCP principles in the BTSF initiative is a means to promote the upgrade of control agents skills as well as to improve the effectiveness and harmonization of official controls. The Consumers, Health, Agriculture and Food Executive Agency (Chafea) is organising, on behalf of the European Commission’s Health and Food Safety Directorate-General (DG SANTE), a cycle of 20 training sessions in the field of auditing general hygiene requirements and control procedures based on the HACCP principles developed by food business operators (FBOs) within the Better Training for Safer Food initiative. It is expected to train 500 participants coming from EU Member States and selected non-EU countries during Phase 1 of the project (April 2018 – March 2020).

    Objectives

    The BTSF EU Training Programme on Hazard Analysis and critical control points EU Phase II strives to develop the ability of control officials to conduct audits in order to verify the proper implementation of HACCP-based systems by food business operators, taking into account their specificities and particularities and with a flexible approach, through coverage of the following topics:

    • Topic 1: HACCP overview.
    • Topic 2: Prerequisites programmes.
    • Topic 3: HACCP method and plan.
    • Topic 4: The audit process.
    • Topic 5: Guides and flexibility.

    Target audience

    The training project targets competent authority staff of the EU Member States and selected non-EU countries involved in planning and control activities, as well as field inspectors involved in control activities in food establishments. To participate in the training, the nominees shall: 

    • Be staff of competent authorities performing planning and control activities in the food sector (preferably at central level) and/or field inspectors involved in official control activities in food establishments.
    • Have at least 3 years of professional experience.
    • Be familiar with the relevant EU legislation in the food sector.
    • Commit themselves to disseminate the knowledge received during the training among stakeholders in their home institutions / countries.
    • Be in a position to train others following course attendance.
    • Have a good (not basic) working level of English.
    • Priority will be given to participants who also meet the following additional conditions:
      • Preferably, the candidates should have attended the BTSF e-learning module on HACCP.
      • Candidates who have not attended the BTSF face-to-face training on HACCP so far will be preferred.
      • Candidates who already attended a BTSF HACCP face-to-face training in 2016-2017 are not encouraged to apply.

    Calendar and locations

    Session Start Date End Date City Country
    1 21/01/2019 25/01/2019 Lisbon Portugal
    2 04/02/2019 08/02/2019 Lisbon Portugal
    3 18/02/2019 22/02/2019 Paris France
    4 04/03/2019 08/03/2019 Prague Czech Republic
    5 25/03/2019 29/03/2019 Budapest Hungary
    6 20/05/2019 24/05/2019 Vilnius Lithuania
    7 03/06/2019 07/06/2019Prague Czech Republic
    8 17/06/2019 21/06/2019 Vilnius Lithuania
    9 09/09/2019 13/09/2019 Vilnius Lithuania
    10 07/10/2019 11/10/2019 Prague Czech Republic
    11 04/11/2019 08/11/2019 Budapest Hungary
    12 25/11/2019 29/11/2019 Paris France
    13 09/12/2019 13/12/2019 Lisbon Portugal
    14 20/01/2020 24/01/2020 Lisbon Portugal

    Background information

    The objective of the present programme is to spread knowledge and best practices in relation with general food labelling and claims as well as on specific categories of foods such as food supplements, foods with added vitamins and minerals and foods for specific groups of the population food composition and information, as per the requirements of the EU Food Law. The contract requests the provision of training courses addressing the latest developments, as well as in the implementation of controls.

    The objective of this training course is to share good practices and harmonise the implementation among EU Member States of the official controls on food Labelling and to inform non-EU countries.

    During the course, attendees will look at the food information regulations in detail and experience a number of training situations to explore the regulations. FIC is a horizontal legislation and covers all areas where food is supplied to the consumer. The food retail market is both enormous and vibrant.  There are thousands of new food products presented to the EU market every year. The course cannot cover all food products completely. Attendees will therefore role play different situations and products to which the regulations apply.  The aim is for participants to learn lessons and to help develop a consistent approach to enforcement with colleagues from other member states.


    Objectives

    The BTSF EU Training Programme on Food information and composition overall objectives are:
             Food Information and Legislation: 

    In the course, the participants will experience active learning involvements which the team have developed from the experience of the tutors over the previous BTSF programme on FCI.  The FCI is detailed in some areas and these details can help in explaining the requirements of the regulations in other areas. The tutors will develop scenarios using their experience in the field and help the participants address the issues and expand their knowledge.  The participants can also develop this approach to learning as they will also be able to come with their own ideas and labelling issues and use the expertise of those on the course to develop a more consistent approach to address these local issues thrown up by the FCI.

    Nutrition and Health Claims: 

    The objective of the training is to improve the knowledge of participants in the field of nutrition and health claims and to exchange information and experiences between officials of the different Member States, in particular concerning the proper enforcement of the Regulation. The aim of the sessions is to explain the variety of claims defined in Regulation (EC) No 1924/2006 and under which conditions these claims are allowed to be used. Furthermore, the different procedures for the authorization of health claims, the rules for trademarks and brand names which can be regarded as nutrition or health claims and the labelling requirements will be discussed

    Food fortification and Food Supplement

    The objective of this training course is to harmonise as much as possible the interpretations of relevant European FCI regulations on food supplements and fortified foods and to share good practices on their implementation among EU Member States, giving consideration to the specificities of these particular food products.

    Food for Specific Groups

    The objective of the section on Foods for Specific Groups (FSG) is to ensure a common understanding, interpretation and enforcement of the rules covering these products.

    The rules applicable to these products are in a transition period. They are also interconnected with rules applicable to other categories of foods such as food supplements and ordinary foods. The change from the wider concept of foods for particular nutritional uses (PARNUTS) or dietetic foods with the abolition of the category as such is a very important change. The rationale of this change will be explained with reference to abuses that had been identified in the past, in particular those relating to abusive labelling practices that resulted in and may continue to create confusion about the legal identity or categorisation of products that could be FSGs, particularly Foods for Special Medical Purposes (FSMPs), food supplements or ordinary foods with claims.


    Content

    The course addresses the following topics:

      Food Information and Legislation

    • Regulation on the Provision of Food Information to Consumers (1169/2011)
    • Lectures with all the slides used
    • Delegating and Implementing acts made under 1169/2011
    • List of EU legislation with further labelling provisions
    • Guidance produced by the Commission on food labelling provisions, including the infographic on food information and the tolerances for nutrition labelling.
    • Commission’s Q&A on 1169/2011
    •  Nutrition and Health Claims

    • Nutrition and health claims and how to apply official controls on this matter
    • Objectives of Regulation (EC) No 1924/2006
    • Role of the European Commission and EFSA
    • Examples of some exercises with solutions
    • Food fortification and Food Supplement

    • Consumer information legislation and practice on food supplements and fortified foods
    • Definitions of food supplements and fortified foods and their market importance
    • Relevant EU regulations
    • Examples of some exercises with solutions
    • Food for Specific Groups

    • Legislation on Food for Specific Groups
    • Labelling requirements for Total Diet Replacement Food and Food for Specific Medical Purpose
    • Labelling requirements regarding for Baby Food products

    Target audience

    The selection criteria for participants are:
  • 1.           Relevancy to daily work: participants should in priority be staff of Competent Authorities, with a position related to Official Controls;

    2.           Sufficient level of language: in order to ensure the transfer of knowledge and opportunities to exchange views, participants should master the language of the training session for which they applied, if not specified otherwise the official language of the workshops will be English.

    3.           Ability to share their experience: priority will be given to participants whose position will allow them to share with colleagues the outputs of the training sessions.

    4.           Preferably officers working at food control authorities in a central administration level or local administration level and who are responsible for the development, coordination or implementation of the official monitoring and controls plans.

    IT requirements: the participants will need a laptop with up-to-date software, with camera and microphone (built in or external) and reliable WIFI connection. 
  • Calendar and locations

    Session Start Date End Date location Organiser
    13 19/04/2021 23/04/2021 Online AETS
    14 17/05/2021 21/05/2021Online AINIA
    15 07/06/2021 11/06/2021 Online AETS
    16 05/07/2021 09/07/2021Online AETS








    Background information

    XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

    Objectives

    The BTSF EU Training Programme on EU Legislation on Feed overall objectives are: 

    • XXXXXXXXXXXXXXXXXXXXXXXXXXX
    • XXXXXXXXXXXXXXXXXXXXXXXXXXX
    • XXXXXXXXXXXXXXXXXXXXXXXXXXX

    Content

    The course addresses the following topics:

    • XXXXXXXXXXXXXXXXXXXXXXXXXXX
    • XXXXXXXXXXXXXXXXXXXXXXXXXXX
    • XXXXXXXXXXXXXXXXXXXXXXXXXXX

    Target audience

  • XXXXXXXXXXXXXXXXXXXXXXXXXXX
  • Calendar and locations

    Session Start Date End Date City Country
    1 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    2 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    3 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    4 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    5 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    6 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    7 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX
    8 XX/XX/XXXX XX/XX/XXXX XXXXXX XXXXXXX

    Background information

    The BTSF EUTraining Programme on Outbreak preparedness and management in food overall objective is:

    • To increase knowledge of Competent Authorities and field inspectors on preparedness and management on foodborne outbreaks, in order to increase the level of expertise and harmonisation.

    Target audience

    • Officials with minimum 3 years of professional experience in public health sector or official control on food safety.
    • Competent authority responsible for investigation and/or management of foodborne outbreaks.
    • Experience in surveillance systems to early detect foodborne outbreak.
    • Experience in traceability investigation.

    Calendar and locations

    Session Start Date End Date City Country
    1 03/12/201906/12/2019BarcelonaSpain
    2 03/03/202006/03/2020Voorshoten The Netherlands
    3 12/05/202015/05/2020BolognaItaly
    416/06/202019/06/2020VilniusLithuania
    5 15/09/202018/09/2020VoorshotenThe Netherlands
    6 06/10/202009/10/2020BolognaItaly
    7 16/02/202119/02/2021BarcelonaSpain
    8 23/03/202126/03/2021VoorshotenThe Netherlands
    911/05/202114/05/2021BolognaItaly
    10 15/06/202118/06/2021VilniusLithuania

    Background information

    Since their conception, the HACCP principles have grown to become a universally accepted method for ensuring food safety. Widely explored, the HACCP method is facing variable interpretations and challenges in its use, as well as adaptation to the specificities of each operator. The integration of training activities on the HACCP principles in the BTSF initiative is a means to promote the upgrade of control agents skills as well as to improve the effectiveness and harmonization of official controls. The Consumers, Health, Agriculture and Food Executive Agency (Chafea) is organising, on behalf of the European Commission’s Health and Food Safety Directorate-General (DG SANTE), a cycle of 20 training sessions in the field of auditing general hygiene requirements and control procedures based on the HACCP principles developed by food business operators (FBOs) within the Better Training for Safer Food initiative. It is expected to train 500 participants coming from EU Member States and selected non-EU countries during Phase 1 of the project (April 2018 – March 2020).

    Objectives

    The BTSF EU Training Programme on Hazard Analysis and critical control points EU strives to develop the ability of control officials to conduct audits in order to verify the proper implementation of HACCP-based systems by food business operators, taking into account their specificities and particularities and with a flexible approach, through coverage of the following topics:

    • Topic 1: HACCP overview.
    • Topic 2: Prerequisites programmes.
    • Topic 3: HACCP method and plan.
    • Topic 4: The audit process.
    • Topic 5: Guides and flexibility.

    Target audience

    The training project targets competent authority staff of the EU Member States and selected non-EU countries involved in planning and control activities, as well as field inspectors involved in control activities in food establishments. To participate in the training, the nominees shall: 

    • Be staff of competent authorities performing planning and control activities in the food sector (preferably at central level) and/or field inspectors involved in official control activities in food establishments.
    • Have at least 3 years of professional experience.
    • Be familiar with the relevant EU legislation in the food sector.
    • Commit themselves to disseminate the knowledge received during the training among stakeholders in their home institutions / countries.
    • Be in a position to train others following course attendance.
    • Have a good (not basic) working level of English.
    • Priority will be given to participants who also meet the following additional conditions:
      • Preferably, the candidates should have attended the BTSF e-learning module on HACCP.
      • Candidates who have not attended the BTSF face-to-face training on HACCP so far will be preferred.
      • Candidates who already attended a BTSF HACCP face-to-face training in 2016-2017 are not encouraged to apply.

    Calendar and locations

    Session Start Date End Date City Country
    1 21/01/2019 25/01/2019 Lisbon Portugal
    2 04/02/2019 08/02/2019 Lisbon Portugal
    3 18/02/2019 22/02/2019 Paris France
    4 04/03/2019 08/03/2019 Prague Czech Republic
    5 25/03/2019 29/03/2019 Budapest Hungary
    6 20/05/2019 24/05/2019 Vilnius Lithuania
    7 03/06/2019 07/06/2019Prague Czech Republic
    8 17/06/2019 21/06/2019 Vilnius Lithuania
    9 09/09/2019 13/09/2019 Vilnius Lithuania
    10 07/10/2019 11/10/2019 Prague Czech Republic
    11 04/11/2019 08/11/2019 Budapest Hungary
    12 25/11/2019 29/11/2019 Paris France
    13 09/12/2019 13/12/2019 Lisbon Portugal
    14 20/01/2020 24/01/2020 Lisbon Portugal

    Background information

    The BTSF EU Training Programme on Food hygiene and flexibility overall objective is: 

    • To raise awareness and improving the understanding of the flexibility provisions of the Food Hygiene Package.

    Target audience

    • Inspections of small processing establishments of food of animal and non-animal origin.
    • Approval of food-producing/processing establishments and risk-based controls.
    • Notification procedure.
    • HACCP and sampling plans.
    • Microbiological criteria.

    Calendar and locations

    Session Start Date End Date City Country
    1 24/09/201828/09/2018BarcelonaSpain
    2 15/10/201819/10/2018RigaLatvia
    3 12/11/201816/11/2018TurinItaly
    4 04/02/2019 08/02/2019 Turin Italy
    5 11/03/2019 15/03/2019 Zagreb Croatia
    6 08/04/2019 12/04/2019 Helsinki Finland
    7 13/05/2019 17/05/2019 Riga Latvia
    8 09/09/2019 13/09/2019 Stuttgart Germany
    9 14/10/2019 18/10/2019 Riga Latvia
    10 11/11/2019 15/11/2019 Zagreb Croatia
    11 20/01/2020 24/01/2020 Turin Italy
    12 17/02/2020 21/02/2020 Barcelona Spain

    Background information

    Organisation and implementation of training activities on the implementation of union rules in relation to microbiological criteria and on the monitoring and control of zoonoses agents under the Better Training For Safer Food Academy.

    Objectives

    The specific objective is to organise 8 training sessions for a total of 200 participants addressing the following aspects of the EU SPS framework:

    • Module 1 - Overview of Microbiological Criteria (Regulation (EC) n°2073/2005, harmonization of Microbiological Criteria in the EU, Respective role of competent authorities and Food Business Operators, Role of Microbiological Criteria and Risk Assessment, Scientific process of Microbiological Criteria establishment.
    • Module 2 –Microbiological sampling and testing in the context of official controls (Checking the FBOs’ compliance with food microbiological criteria of Regulation (EC) 2073/2005, interpretation of microbiological test results, application to official controls of food production and import, Sampling, testing and reporting the prevalence of certain zoonotic agents in foodstuffs, Compliance of with criteria on Listeria monocytogenes in ready-to-eat products Guidance document concerning microbiological sampling and testing of foodstuff, sampling strategies, methods of sampling, the role of EU-RL, NRL and official control laboratory network).
    • Module 3 – Implementation of Microbiological Criteria at FBO level (Compliance with HACCP criteria, auto-controls, Shelf life studies and predictive model uses, Listeria monocytogenes characteristics and development pattern in food products, Factors affecting Listeria Monocytogenes growth, Guidance document on Lm shelf-life studies for RTE foods, under Reg. (EC) N° 2073/2005, Technical Document of the EURL Lm, Technical guidance document on shelf-life studies for Lm in RTE foods, Theory of mathematical modelling of Lm growth in food and explanations regarding its implementation by FBOs and Cas).
    • Module 4 – Meat Inspection and Campylobacter control in poultry production chains (Monitoring and reporting on risk management measurer, Implementation of process hygiene criteria in Poultry and Pig slaughterhouses, Campylobacter presentation and overview especially on infection patterns and factors of prevalence as well as survival, Presentation of Campylobacter health significance in human, Explanations regarding Reg (UE) 2017/1495 amending Reg (EC) n°2073/2005 and introducing Process Hygiene Criteria for Campylobacter, Practical implementation of Process Hygiene Criteria for Cam)pylobacter at FBO level and by CAs, including special measures needed for sampling, transport, analysis.

    Target audience

    The training targets participants from the competents authorities of EU member states (75%), Candidate Countries (15%), EFTA/EEA Countries (3%), ENP and Potential Candidates.

    Calendar and locations

    Session Start Date End Date City Country
    1 01/04/2019 04/04/2019 Riga Latvia
    2 04/06/2019 07/06/2019 Uppsala Sweden
    3 02/07/2019 05/07/2019 Trim Ireland
    4 23/09/2019 26/09/2019 Riga Latvia
    5 22/10/2019 25/10/2019 Riga Latvia
    6 19/11/2019 22/11/2019 Venise Italy
    7 10/12/2019 13/12/2019 Paris France

    Background information

    The BTSF EU Training Programme on Outbreak preparedness and management in food overall objective is: 

    • To increase knowledge of Competent Authorities and field inspectors on preparedness and management on foodborne outbreaks, in order to increase the level of expertise and harmonisation.

    Target audience

    • Officials with minimum 3 years of professional experience in public health sector or official control on food safety.
    • Competent authority responsible for investigation and/or management of foodborne outbreaks.
    • Experience in surveillance systems to early detect foodborne outbreak.
    • Experience in traceability investigation.

    Calendar and locations

    PHASE I
    Session Start Date End Date City Country
    1 30/01/201802/02/2018Barcelona Spain
    2 05/03/201808/03/2018Bologna Italy
    3 17/04/201820/04/2018Riga Latvia
    419/06/201822/06/2018VoorschotenNetherlands
    5 11/09/201814/09/2018Voorschoten Netherlands
    6 20/11/201823/11/2019Barcelona Spain
    7 15/01/201918/01/2019Barcelona Spain
    8 05/03/201908/03/2019 Bologna Italy
    9 07/05/2019 10/05/2019 Riga Latvia
    10 18/06/2019 21/06/2019 Riga Latvia

    Background information

    The BTSF EU Training Programme on Food improvements agents overall objectives are:

    • The Specific objective of the present BTSF programme on Food Improvement Agents is about EU approach for the evaluation, authorisation, monitoring and control of food additives, flavourings and enzymes, includes new practical-oriented features to facilitate understanding of the legislation and its enforcement.

    Calendar and locations

    Session Start Date End Date City Country
    1 01/07/2019 05/07/2019 Brussels Belgium
    2 18/11/2019 22/11/2019 Frankfurt Germany
    3 09/03/2020 13/03/2020 Valencia Spain
    4 15/06/2020 19/06/2020 Riga Latvia

    Background information

    • To spread knowledge and best practices in official control of FCMs and ensure better enforcement of EU rules thanks to exchanges of best practices between participants, specifically on:
      • Control of the whole food contact materials chain and the compliance of the FCM manufacturing and importing establishments with the requirements of Regulation (EC) No 1935/2004.
      • Examination of written materials and in particular the specifications regarding declaration of compliance for food contact materials.
      • Assessment of the implementation of good manufacturing practice by FBOs, and decision taking.

    Target audience

    The targeted public are official inspectors from European competent authorities which deals with food industries and packaging industries.

    Calendar and locations

    Session Start Date End Date City Country
    1 12/02/2019 15/02/2019 Valencia Spain
    2 02/04/2019 05/04/2019 Milan Italy
    3 11/06/2019 14/06/2019 Munich Germany
    4 17/09/2019 20/09/2019 Tallinn Estonia
    5 19/11/2019 22/11/2019 Athens Greece
    6 21/01/2020 24/01/2020 Valencia Spain
    7 10/03/2020 13/03/2020 Milan Italy
    8 21/04/2020 24/04/2020 Athens Greece

    Background information

    The Consumers, Health, Agriculture and Food Executive Agency (Chafea) is organising, on behalf of the European Commission’s Health and Food Safety Directorate-General (DG SANTE), a series of 6 training sessions in the field of audit of authorised recycling processes for plastic food contact materials in the scope of Regulation (EU) No 282/2008 within the Better Training for Safer Food initiative. 

    In total, 90 participants coming from EU Member States and Candidate Countries will be trained from September 2019 – to October 2020.

    Objectives

    The BTSF EU Training Programme on Audits of plastic recycling processes overall objectives are: 

    • Raise awareness on all aspects of the plastic food contact materials and the auditing of plastic recycling processes.
    • Ensure a harmonised and in-depth understanding of the EU requirements for effective implementation of the related EU legislation.
    • Enhance the uniformity of procedures across the EU Member States.
    • Foster exchange of best practices and ideas to overcome barriers as regards official controls and enforcement measures.
    • Encourage networking and dissemination of knowledge among the trainees.

    Content

    The course addresses the following topics:

    • Topic 1: EU legislation, risk assessment and authorisation process.
    • Topic 2: Plastic recycling process and quality system.
    • Topic 3: Audit of recycling premises.

    Target audience

    The training is mainly addressed to the following staff categories:

    • Competent authority staff responsible for the auditing and other controls of recyclers including setting up audit plans.
    • Inspectors of food, food contact materials and plastic recycling and converting premises, who will be involved in the actual audits and controls of recycling premises, and if relevant down-stream users.

    Calendar and locations

    Session Start Date End Date City Country
    1 04/02/2020 07/02/2020 Leipzig Germany
    203/03/2020 06/03/2020 Treviso Italy
    3 24/03/2020 27/03/2020 Vienna Austria
    4 05/05/2020 08/05/2020 Treviso Italy
    5 02/06/2020 05/06/2020 Vienna Austria
    6 29/09/2020 02/10/2020 Leipzig Germany