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

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

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