Food Contact Materials rules - eLearning Information

This eLearning course is aimed at allowing participants to improve their knowledge and skills in:

  • EU legislation on Food Contact Materials with special focus on the changes adopted in the last few years.
  • Setting up of national control plans for Food Contact Materials.
  • Animal keeping and assessment of keeping facilities.
  • Check-list used by the inspectors.
  • Information on the different materials used in Food Contact Materials.
  • How to inspect/check declaration of compliances and supporting documentation to the declaration of compliance.

Features

365 days access
  • Average dedication: 8 hours
Online
  • 5 Units
  • Self-Paced
  • Multimedia
Available in:
  • English

How to Register

  • Check the NCPs Contact List for details and links to more detailed information.
  • If you are an governmental Official, from a EU Member State or from an invited Non-EU country, you can apply to the available eLearning courses, via the BTSF Online Application Form. In case you have any questions about the selection criteria, please consult with the relevant National Contact Point.
  • If you are an EU Official and wish to participate in a BTSF eLearning course, please write to HADEA-BTSF-ACADEMY-SUPPORT@ec.europa.eu from your official mailbox (name.surname@ec.europa.eu), to request registration.
  • For any other enquiries please send a message to HADEA-BTSF-ACADEMY-SUPPORT@ec.europa.eu and the BTSF ACADEMY Team will be glad to assist you.

Food hygiene requirements for fishery products and live bivalve molluscs, and their official control - eLearning module

This e-Learning course is aimed at allowing participants to improve their knowledge and skills in:

  • The legislative requirements for fishery products and live bivalve molluscs throughout the production and distribution chain, including primary production.
  • The requirements for vessels and on-land establishments.
  • The tasks of the competent authorities.
  • The tasks and responsibilities of food business operators in order to meet the legislative requirements for fishery products and live bivalve molluscs.

Features

365 days access
  • Average dedication: 8 hours
Online
  • 6 Units
  • Self-Paced
  • Multimedia
Available in:
  • English
  • German
  • French
  • Spanish
  • Portuguese

How to Register

  • Check the NCPs Contact List for details and links to more detailed information.
  • If you are an governmental Official, from a EU Member State or from an invited Non-EU country, you can apply to the available eLearning courses, via the BTSF Online Application Form. In case you have any questions about the selection criteria, please consult with the relevant National Contact Point.
  • If you are an EU Official and wish to participate in a BTSF eLearning course, please write to HADEA-BTSF-ACADEMY-SUPPORT@ec.europa.eu from your official mailbox (name.surname@ec.europa.eu), to request registration.
  • For any other enquiries please send a message to HADEA-BTSF-ACADEMY-SUPPORT@ec.europa.eu and the BTSF ACADEMY Team will be glad to assist you.

Hazard Analysis and Critical Control Point (HACCP) eLearning module

This e-Learning course is aimed at allowing participants to improve their knowledge and skills in:

  • EU legislation and relevant international standards.
  • Background and principles of HACCP.
  • HACCP methodology, development of HACCP plans and document management.
  • Implementation and validation of HACCP plans.
  • Information on the different materials used in Food Contact Materials.
  • Audit principles and management, to verify implementation of HACCP systems and compliance with food and feed requirements.

Features

 365 days access
  • Average dedication: 8 hours
Online
  • 5 Units
  • Self-Paced
  • Multimedia
Available in:
  • English

How to Register

  • Check the NCPs Contact List for details and links to more detailed information.
  • If you are an governmental Official, from a EU Member State or from an invited Non-EU country, you can apply to the available eLearning courses, via the BTSF Online Application Form. In case you have any questions about the selection criteria, please consult with the relevant National Contact Point.
  • If you are an EU Official and wish to participate in a BTSF eLearning course, please write to HADEA-BTSF-ACADEMY-SUPPORT@ec.europa.eu from your official mailbox (name.surname@ec.europa.eu), to request registration.
  • For any other enquiries please send a message to HADEA-BTSF-ACADEMY-SUPPORT@ec.europa.eu and the BTSF ACADEMY Team will be glad to assist you.

BTSF Training Programme on Contaminants Course 2 (Advanced).

The specific objectives of the BTSF training activities on pesticide equipment are to further improve the knowledge of the control requirements by bringing together participants from different Member States and selected non-EU countries and to allow the exchange of experience and disseminate best practices for control activities and procedures.

Calendar and locations

Session Start Date End Date City Country
VC02 26/04/2021 30/04/2021 n/a n/a
VC07 13/09/2021 17/09/2021 n/a n/a
VC10 08/11/2021 12/11/2021 n/a n/a
VC12 17/01/2022 21/01/2022 n/a n/a
VC15 28/03/2022 01/04/2022 n/a n/a
VC16 02/05/2022 06/05/2022 n/a n/a
VC18 27/06/2022 01/07/2022 n/a n/a

The objectives of Course 1: EU regulations and guidelines applicable to the control of contaminants are:

  • 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 EU

Target audience

Please verify compliance with the following selection criteria before applying:

  • Competent Authority staff responsible for the control of contaminants in feed and food
  • basic knowledge of the area is sufficient to take part in the course
  • have preferably not attended CTM Phase 1 (2017-2018) training for the same course
  • have relevant educational background and professional experience
  • commit to disseminate the obtained knowledge among stakeholders in their home country
  • have a good working level of English

Calendar and locations

Session Start Date End Date City Country
VC01 12/04/2021 16/04/2021 n/a n/a
VC03 10/05/2021 14/05/2021 n/an/a
VC04 31/05/2021 04/06/2021 n/a n/a
VC05 07/06/2021 11/06/2021 n/a n/a
VC06 28/06/2021 02/07/2021 n/a n/a
VC08 04/10/2021 08/10/2021 n/a n/a
VC09 25/10/2021 29/10/2021 n/a n/a
VC11 06/12/2021 10/12/2021 n/a n/a
VC13 31/01/2022 04/02/2022 n/a n/a
VC14 07/03/2022  11/03/2022 n/a n/a 
VC17 30/05/2022  03/06/2022 n/a  n/a

BTSF Training Programme on Food contact materials: Audit of plastic recycling processes for FCM

The Health and Digital Executive Agency (HaDEA, formerly Chafea) and the European Commission's Directorate General for Health and Food Safety organised a set 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.

The overall objectives are:

  • Raise awareness on all aspects related to control on residues of PPP 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.
  • Underline the need of assuring correct sampling procedures to reduce the error in the analytical results.
  • 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.

BTSF Workshop on Commission controls over food of animal and non-animal origin (FNAO) and related EU requirements.

The main purpose of the workshop is to familiarise experts, in the areas of food of animal and non-animal origin and related EU requirements, with the role that they will perform if invited to participate, in Directorate F controls that involve mainly audit and fact-finding missions.

The workshop comprises two sections with the first one targeting experts for food of non-animal origin/laboratory; food labelling, nutrition and health claims; e-commerce; FCM and additives. The second section will cover food of animal origin and will target experts from meat, dairy (incl. laboratory) and fishery product sectors.


The specific objective of the present BTSF programme on Food contact materials - control, marketing & use is 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.

BTSF Training Programme on Food & feed testing-non-EU: Mycotoxins

The specific objectives of the BTSF training activities on pesticide equipment are to further improve the knowledge of the control requirements by bringing together participants from different Member States and selected non-EU countries and to allow the exchange of experience and disseminate best practices for control activities and procedures.


BTSF Training Programme on Food & feed testing-non-EU: Residues of plant protection products

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 PPP 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 PPP 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.
  • Underline the need of assuring correct sampling procedures to reduce the error in the analytical results.
  • 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.

The Health and Digital Executive Agency (HaDEA, formerly Chafea) organised, 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 and 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 have been invited during the project’s Phase 1 (2019-2020).

Objectives

The BTSF Non-EU Training Programme on Food & feed testing-non-EU: Residues of veterinary medicinal products 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

The overall objectives of the BTSF Training Programme/Course on Food fraud/ e commerce - investigation techniques - Food fraud are:

  • To improve knowledge and skills of control staff on specific investigation techniques used to identify food fraud (FF) or to perform official control duties on e-commerce of food and food related products, disseminating best practices and enabling the exchange of practical experience.

Content

The course addresses the following topics:

  • To give tools and techniques to design, implement and manage food fraud units.
  • To promote risk based investigations.
  • To spread the knowledge on methods and investigation techniques for the prevention of food fraud.

Target audience

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • Officials from inspection bodies: ideally involved in planning and organizing control activities (preferably at central level) and Police investigators/ Customs.

Calendar and locations

TBCNot applicable
Session Start Date End Date City Country
1 04/10/2021 08/10/2021 Virtual Classroom Not applicable
2 29/11/2021 03/12/2021 Virtual Classroom Not applicable
3 14/02/2022 18/02/2022 Virtual Classroom Not applicable
4 02/05/2022
NEW DATES!
06/05/2022
NEW DATES!
Virtual Classroom -
 POSTPONED
ORIGINNALLY
4-8/04/2022
 5 26/09/2022 29/09/2022TallinnEstonia
 6 07/11/202210/11/2022 Sevilla Spain

The BTSF training course on Food fraud/e-commerce - investigation techniques: E-commerce Advanced level was launched in 2013, as cases of food fraud were increasing, reaching a great dissemination by the media at the time of the famous horse meat scandal. Food fraud cases can affect the whole food chain, sometimes using very sophisticated techniques, to avoid being detected. Internet offers multiple choices and options; complete command of these tools should be known and used by those fighting against food fraud products sold in internet.

The current challenge not only require new IT tools, but a better use of the information, methods and integrate this information in a more coordinated way, using the skills and expertise of food fraud units to attend these needs, and working in collaboration among administrations, between food safety authorities, police and judicial bodies.

This course focuses on E-commerce of food.

Objectives

The BTSF Training Programme on New food investigation techniques: E-commerce Advanced level is aimed to improve knowledge and skills of control staff on specific investigation techniques used to identify food fraud (FF) or to perform official control duties on e-commerce of food and food related products, disseminating best practices and enabling the exchange of practical experience.

  • To provide tools and techniques to identify internet food business operating and detect those not following the legal requirements; facilitate practical training on internet trading investigation; and spread knowledge on methods to investigate in different internet platforms, and learn practical and legal requirements to undertake official controls on internet food business; and ensure that the participants have a solid understanding of channels of communication, cooperation with different administrations and market stakeholders.

Topics EC1 Legal framework for internet control, hands on IT training, EU legislation, legal aspects and control purchase, setting up an IT system for internet investigations, International cooperation and cross border cooperation, future of on-line investigations. Lectures and practical exercises with laptops.

These are the same objectives as in the course "E-commerce standard level", however the level to reach will be higher as long as the practical exercises requested. Demonstrated experience in investigating food frauds in the internet is compulsory to attend.

EU legislation and law infringements, advanced level investigation tools, setting up contacts, cross border cooperation, future of on-line investigations. Practical approach and active contributions from participants is expected.

Target audience

Enforcement staff currently working in internet search or control unit; same requirements as for Course B1, and indicate having at least 3 years’ experience working in competent authorities related to Internet investigations of food frauds. To attend, participants will have to provide information of one case study in which they have participated. This ensures previous knowledge of basic IT investigation techniques in order to be able to put hands on training knowing the basic tools and experience to make basic investigations.

For the three courses, participants should be able to work and make interventions in English, and compromise to disseminate the learnings gained. Guidance on how to disseminate the knowledge will be provided during the sessions, and a follow up questionnaire will be performed to participants attending.

Calendar and locations

Session Start Date End Date City Country
1 14/03/2022 18/03/2022 Virtual CourseNot applicable
2 13/06/2022 16/06/2022 Madrid (tbc) Spain
3 17/10/2022 20/10/2022 Budapest (tbc) Hungary

The BTSF Training Programme on Food fraud/ e-commerce - investigation techniques: E-commerce Basic was launched in 2013, as cases of food fraud were increasing, reaching a great dissemination by the Media at the time of the famous horse meat scandal.

  • Food fraud cases can affect the whole food chain, sometimes using very sophisticated techniques, to avoid being detected. Internet offers multiple choices and options; complete command of these tools should be known and used by those fighting against food fraud products sold in internet.
  • The current challenge not only requires new IT tools, but a better use of the information, methods and integrate this information in a more coordinated way, using the skills and expertise of food fraud units to attend these needs, and working in collaboration among administrations, between food safety authorities, police and judicial bodies.
  • It also helps to disseminate best practices for official controls when flexibility is applied.

This course focuses on General investigation and control techniques.

Target audience

Officials from inspection bodies: ideally involved in planning and organizing control activities (preferably at central level) and Police investigators/ Customs.

Calendar and locations

Session Start Date End Date City Country
1 27/09/2021 01/10/2021
Virtual Classroom Not applicable
2 18/10/2021 22/10/2021 Virtual Classroom Not applicable
3 25/04/2022 29/04/2022 Virtual Classroom Not applicable

Welcome to the BTSF Training Programme on Food hygiene-flexibility.

In order to protect food diversity and to serve consumers and the needs of small-scale producers, EU legislation provides ample possibilities to adapt the technical requirements of the Food Hygiene Package in function of the nature of the food business concerned. Information and training can be strategic tools to help the Member States to develop a better understanding of the provisions and fine-tune use of flexibility measures contained in the hygiene Regulations.

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 20/09/2021 24/09/2021 VC VC
2 18/10/2021 22/10/2021 VC VC
3 29/11/2021 03/12/2021 VC VC
4 07/02/2022 11/02/2022 VC VC
5 21/03/2022 25/03/2022 VC VC
6 16/05/2022 20/05/2022 Turin Italy
7 06/06/2022 10/06/2022 Vilnius Lithuania
8 04/07/2022 08/07/2022 Viseu Portugal

The BTSF Training Programme on Food hygiene and controls of meat, including derived products

The European Union (EU) has developed a wide range of measures aimed at ensuring a high standard of hygiene during food production and proper control of foodstuffs. Some of these rules apply to all food business operators, cover the entire food chain and deal with all types of food. Others are directed to competent authorities in charge of controlling the food chain.

The Commission in collaboration with Member States issued several guidance documents in order to elaborate and give practical examples of some of the complex requirements mentioned in Regulations (EC) No 852/2004 and No 853/2004, including the one concerning implementation of procedures based on the HACCP principles. Regulation 2017/625 has a general scope covering official controls over the entire food chain. It aims at ensuring a harmonised approach and creates a high level of expertise with regard to official control activities for the verification of compliance with SPS rules.

The overall objectives are:

  • To know the new framework and legislative requirements in the performance of official control of animal origin, especially on food hygiene and controls of meat;
  • To interpret the EU Commission’s point of view on how to best implement the new legislation;
  • To harmonize enforcement of the legislation and indicate weak points of official controls in the past;
  • To intervene and take part in the discussions among participants and tutors in order to promote an exchange of knowledge based on previous experience.

Content

The topics addressed in the courses will include:

  • Legislative requirements concerning registration and/or (conditional) approval of establishments and in particular low-capacity establishments;
  • General and meat specific hygiene requirements and HACCP-based procedures, traceability, welfare issues and special focus on topics/peculiarities regarding steps at and beyond slaughter (minced meat, meat preparations and meat products), etc.;
  • Official controls concerning primary production, inspections in slaughterhouses, game-handling and other meat establishments, peculiarities with regard to fresh meat, farmed game, wild game, emergency slaughter, risk-based inspection, use of flexibility provisions, etc.;
  • Official controls concerning microbiological criteria, sampling methods, requirements for Trichinella examination and other specialised inspection procedures, etc.;
  • On-the-spot visits followed by debriefing sessions within establishments involved in the production or processing of meat and/or meat products.

Target audience

The training is addressed both to:

  • a) officials from Competent Authorities involved in planning control activities on meat hygiene (preferably at central and/or regional level);
  • b) field inspectors involved in control activities on meat hygiene, including meat inspection

The selection of participants will be carried out by the National Contact Points.

Calendar and locations

Session Start Date End Date City Country
1 TBC Rome Italy
2 TBC
Bremen Germany
3 TBC Valencia Spain
4 TBC Dublin Ireland
5 TBC Dublin Ireland
6 TBC Bremen Germany
7 TBC Vienna Austria
8 TBC Valencia Spain
9 TBC Rome Italy
10 TBC Valencia Spain

The overall objectives of the BTSF Training Programme on Food hygiene primary production - Aquatic Animals are:

  • To develop a broad knowledge of different hazards (chemical, biological and physical) that can occur along the food chain;
  • To provide information about problems that are inherent to specific production, processing, conservation and distribution methotds to identify non-compliance and fraudulent practices;
  • To raise awarness and develop knowledge about the EU laws and ensure their correct enforcement;
  • To promote a harmonised approch to the operation of EU and national control systems by sharing best practices.

Target audience

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • Staff of Competent Authorities involved in official control activities.

Selection Criteria

  • It should be clear from their background and professional position that the participation in the training activity is a key element for the improvement of their skills and competence for their job.
  • The trainees should have the required technical skills related to the fields mentioned under.
  • The course will be held in English. In order to be able to understand and actively participate in the sessions, exercises and case studies, we invite you to give priority to only register the participants who can read and speak English.
  • The participants will be requested to commit themselves to use the knowledge gained from the courses and also disseminate it via different dissemination methods i.e. informing colleagues about the information received at the training, distributing (photocopying or sending via electronic way) the training material among their colleagues, preparing informative articles in the professional national or, if possible, in international journals, preparing presentations based on the training material for the National Competent Authorities’ professional trainings or other dissemination methods which could be appropriate to share the information received via the BTSF trainings.

Calendar and locations

Session Start Date End Date City Country
6 27/06/202201/07/2022 Vigo Spain
10 17/10/202221/10/2022 Vigo Spain
11 07/11/202211/11/2022 Dublin Ireland

BTSF Training Programme on Food hygiene primary production - domestic land animals

Content

Training courses will consist of a mix of theoretical and practical sessions The training courses will improve practical application of the EU provisions, legislations and precautionary measures related to general hygiene rules and controls applying to food business rearing domestic land animals (e.g. cattle, pigs and poultry) or producing primary products of animal origin derived thereof. 

These trainings are meant to strengthen the NCA and to ensure a harmonized approach on the implementation of legislation and official controls throughout the EU member states. Such approach ensures and maintains a high level of consumer protection and animal, promotes a harmonized approach to the operation of Community and national control systems, enhances trade of safe food and creates an equal level playing field for all food businesses. 

The legislative “Food Package” dates of 2004 and as evolved ever since, adapting to the reality and answering the needs and the crisis that arose since that date. Guides to good practices were created and proven to be very useful to the Veterinary Officers/Inspectors/Official Staff of the NCA and also to the primary producers all around Europe.

A big part of the needs assessment on these fields, in terms of training, is obtained through the FVO Audits results, DG Health and Food Safety audits and inspections and from the feedback given by the MS.

Training on Official controls on this area of primary production (meat) is proven to be essential and a recurrent need to several EU countries. Once all the legislative context is explained, several specific topics on each domain will be discussed; adding to this, a wide and relevant practical content using innovative methods and tools and a field visit will give an in-depth big picture of the training subjects.

For each topic a specialized team of experts was gathered paying close attention not only to their scientific and technical knowledge but also to their training and communication competences.

Target audience

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • Staff of Competent Authorities involved in official control activities.

Selection Criteria

  • It should be clear from their background and professional position that the participation in the training activity is a key element for the improvement of their skills and competence for their job.
  • The trainees should have the required technical skills related to the fields mentioned under.
  • The course will be held in English. In order to be able to understand and actively participate in the sessions, exercises and case studies, we invite you to give priority to only register the participants who can read and speak English.
  • The participants will be requested to commit themselves to use the knowledge gained from the courses and also disseminate it via different dissemination methods i.e. informing colleagues about the information received at the training, distributing (photocopying or sending via electronic way) the training material among their colleagues, preparing informative articles in the professional national or, if possible, in international journals, preparing presentations based on the training material for the National Competent Authorities’ professional trainings or other dissemination methods which could be appropriate to share the information received via the BTSF trainings.

Calendar and locations

Session Start Date End Date City Country
8 26/09/2022 30/09/2022 Rome Italy
12 23/01/2023 27/01/2023 Rome Italy

The overall objectives of the BTSF Training Programme on Food hygiene primary production - Live Bivalve Molluscs are:

  • Develop a broad knowledge of different hazards (chemical, biological and physical) that can occur along the food chain;
  • Provide information about problems that are inherent to specific production, processing, conservation and distribution methotds to identify non-compliance and fraudulent practices;
  • Raise awarness and develop knowledge about the EU laws and ensure their correct enforcement;
  • Promote a harmonised approch to the operation of EU and national control systems by sharing best practices.

Target audience

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • Staff of Competent Authorities involved in official control activities.

Selection Criteria

  • It should be clear from their background and professional position that the participation in the training activity is a key element for the improvement of their skills and competence for their job.
  • The trainees should have the required technical skills related to the fields mentioned under.
  • The course will be held in English. In order to be able to understand and actively participate in the sessions, exercises and case studies, we invite you to give priority to only register the participants who can read and speak English.
  • The participants will be requested to commit themselves to use the knowledge gained from the courses and also disseminate it via different dissemination methods i.e. informing colleagues about the information received at the training, distributing (photocopying or sending via electronic way) the training material among their colleagues, preparing informative articles in the professional national or, if possible, in international journals, preparing presentations based on the training material for the National Competent Authorities’ professional trainings or other dissemination methods which could be appropriate to share the information received via the BTSF trainings.

Calendar and locations

Session Start Date End Date City Country
2 20/01/2020 24/01/2020 Vigo Spain
6 30/05/2022 03/06/2022 Vigo Spain

The overall objectives of the BTSF Training Programme on Food hygiene primary production - Plant products are:

  • to develop a broad knowledge of different hazards (chemical, biological and physical) that can occur along the food chain;
  • to provide information about problems that are inherent to specific production, processing, conservation and distribution methotds to identify non-compliance and fraudulent practices;
  • to raise awarness and develop knowledge about the EU laws and ensure their correct enforcement;
  • to promote a harmonised approch to the operation of EU and national control systems by sharing best practices.

Target audience

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • Staff of Competent Authorities involved in official control activities.

Selection Criteria

  • It should be clear from their background and professional position that the participation in the training activity is a key element for the improvement of their skills and competence for their job.
  • The trainees should have the required technical skills related to the fields mentioned under.
  • The course will be held in English. In order to be able to understand and actively participate in the sessions, exercises and case studies, we invite you to give priority to only register the participants who can read and speak English.
  • The participants will be requested to commit themselves to use the knowledge gained from the courses and also disseminate it via different dissemination methods i.e. informing colleagues about the information received at the training, distributing (photocopying or sending via electronic way) the training material among their colleagues, preparing informative articles in the professional national or, if possible, in international journals, preparing presentations based on the training material for the National Competent Authorities’ professional trainings or other dissemination methods which could be appropriate to share the information received via the BTSF trainings.

Calendar and locations

Session Start Date End Date City Country
1 18/11/201922/11/2019 Valencia Spain
3 09/05/202213/05/2022 Budapest Hungary
5  20/06/202224/06/2022  Bologna  Italy
7 12/09/202216/09/2022 Budapest Hungary
11 10/10/202214/10/2022 ValenciaSpain

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 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:

  • Relevancy to daily work: participants should in priority be staff of Competent Authorities, with a position related to Official Controls;
  • 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.
  • 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.
  • 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 09/07/2021 Online AETS
17 18/10/2021 22/10/2021 Online AETS
18 13/12/2021 17/12/2021 Online AETS
19 07/02/2022 11/02/2022 Online AINIA
20 14/03/2022 18/03/2022 Online AETS
21 25/04/2022  29/04/2022  Online AESA 
22 30/05/2022 03/06/2022  Madrid, Spain   AENOR
23 04/07/2022 08/07/2022  Valencia, Spain AINIA 

BTSF Training Programme on Hazard Analysis and Critical Control Point (HACCP) Phase II

This Course will allow participants to improve their knowledge and practical skills in:

  • EU legislation and relevant international standards.
  • Background and principles of HACCP and HACCP methodology, development of HACCP plans and document management.
  • HACCP methodology, development of HACCP plans and document management.
  • The students will learn the Implementation and validation of HACCP plans as well theInformation on the different materials used in Food Contact Materials.
  • Finally they will able to audit principles and management, to verify implementation of HACCP systems and compliance with food and feed requirements.

Content

The course addresses 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

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • Staff of competent authorities performing planning and control activities in the food sector (preferably at central level)
  • Field inspectors involved in official control activities in food establishments

Calendar and locations

Session Start Date End Date City Country
1 24/01/2022 28/01/2022 Online Online
2 28/02/2022 04/03/2022 Online Online
3 28/03/2022 01/04/2022 Online Online
4 09/05/2022 13/05/2022 Online Online
5 30/05/2022 03/06/2022 Online Online
6 11/07/2022 15/07/2022 Online Online

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 initiative.

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 -General Microbiological Criteria (Course 1: McA)

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
09 21/06/2021 24/06/2021 OnlineMcA
10 19/07/2021 22/07/2021 Online McA
11 11/10/2021 14/10/2021 Online McA
12 07/12/2021 10/12/2021 Online McA
13 14/02/2022 17/02/2022 Online McA
14 28/03/2022 31/03/2022 Online McA

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 initiative.

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 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 21/06/202224/06/2022 Trim, IrelandMcB

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 initiative.

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 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).

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
7 24/05/2021 27/05/2021 Online Zoonoses
8 12/07/2021 15/07/2021 Online Zoonoses
9 27/09/2021 30/10/2021 Online Zoonoses
10 25/04/2022 28/04/2022 Online Zoonoses
11 23/05/2022  26/05/2022   Online Zoonoses 
12 11/07/2022  14/07/2022   Trim, Ireland  Zoonoses
         

Background Information

BTSF workshop on Microbiological risks food of non-animal origin.



Welcome to the BTSF Training Programme on ‘Supporting Effective Participation in CODEX Activities for CCEURO Countries’.

The objective is to strengthen the capacity of the member countries of Europe and Central Asia (other than EU, EFTA and UK) to participate actively in the work of the Codex Alimentarius Commission and its subsidiary bodies.as well as the overall strategy of the BTSF initiative, the following objectives for this training course have been formulated:

  • To spread knowledge and experience about the international trading system in agri-food products (WTO, SPS) and the role of international standard setting bodies, with particular focus on the work of Codex.
  • To strengthen the capacity of countries in the region to participate actively in the development and implementation of standards by the Codex Alimentarius Commission (CAC) and its subsidiary bodies,
  • To explain the organization, management and procedures of Codex bodies and support the establishment in participating countries of a strong, solid and sustainable national capacity to engage in Codex.
  • To support the use and relevance of Codex standards, guidelines and codes of practice by countries in the region as an essential component of a science- and rule-based food safety system.

Objectives

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • DG SANTE, HaDEA, Contractor, NCPs, officials, others.
  • Invited countries: Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Georgia, Israel. Republic of North Macedonia, Kazakhstan, Kyrgyzstan, Moldova, Montenegro, Russian Federation, San Marino, Serbia, Tajikistan, Turkey, Turkmenistan, Ukraine and Uzbekistan.

Calendar and locations

SESSION START DATE END DATE CITY COUNTRY LANGUAGE REGISTRATION DEADLINE
1 29/NOV/2021 3/Dic/2021 N/A N/A EN 29/OCT/2021