List of budget Items - Ministero della Salute

BETTER TRAINING FOR SAFER FOOD

TRAINING COURSE ON FOOD HYGIENE AND CONTROLS

ON MEAT & MEAT PRODUCTS , M I LK & DAIRY

PRODUCTS, F I SHERY PRODUCTS AND L IVE B IVALVE

MOLLUSCS, BABY FOOD

PROGRAMME 2013

INFORMATION TO NATIONAL CONTACT POINTS &

PARTICIPANTS

15 JANUARY 2013

HC_Inf12_Information to NCPs & Participants 2013.doc

Contract n° (EAHC) 2011 96 04 2/72

AETS Consortium www.foodinfo-europe.com

BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24

CONTENT

1 . G E N E R A L I N F O R M A T I O N O N T H E P R O G R A M M E I N 2013 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

1.1. Locations of courses in 2013 ......................................................................................................................... 4

1.2. Dates of sessions in 2013................................................................................................................................ 4

1.3. Project Management in 2013 ...................................................................................................................... 7

1.4. Reminder on support provided by the project ......................................................................................... 8

2 . S E L E C T I O N P R O C E S S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

2.1. Invited countries ............................................................................................................................................. 9

2.2. Reminder on selection criteria ..................................................................................................................... 9

2.3. Process to be followed .................................................................................................................................. 9

3 . O R G A N I S A T I O N O F T H E T R A I N I N G O N M E A T A N D M E A T P R O D U C T S . . . . . . . . . . . . . . . . . . . . . . . . . 11

3.1. Programme of the courses ......................................................................................................................... 11

3.2. Technical content ........................................................................................................................................ 11

3.3. Training sites in 2013 ..................................................................................................................................... 12

3.4. Datelines for registration at the Meat & Meat Products training sessions .......................................... 14

4 . O R G A N I S A T I O N O F T R A I N I N G O N M I L K A N D D A I R Y P R O D U C T S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15


4.2. Training sites ................................................................................................................................................... 15

4.3. Datelines for registration at the Milk & Dairy Products training sessions ............................................. 18

5 . O R G A N I S A T I O N O F T R A I N I N G O N F I S H E R Y P R O D U C T S A N D L B M . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19


5.2. Technical content (session on fishery products & LBM) ........................................................................ 20

5.3. Training sites ................................................................................................................................................... 21

5.4. Deadlines for registration of Fishery Products and LBM training sessions ........................................... 23

6 . O R G A N I S A T I O N O F T R A I N I N G O N BA B Y F O O D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

6.1. Programme of the course........................................................................................................................... 24

6.2. Technical content ........................................................................................................................................ 24

6.3. Training sites ................................................................................................................................................... 25

6.4. Deadlines for registration of baby food training sessions...................................................................... 27

A N N E X 1 : L I S T O F I N V I T E D C O U N T R I E S P E R C O U R S E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

A N N E X 2 : C O M P L E T E CA L E N D A R 2013 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

A N N E X 3 : P R O G R A M M E F O R T R A I N I N G O N M E A T A N D M E A T P R O D U C T S . . . . . . . . . . . . . . . . . . . . . . . . . 38

A N N E X 4:P R O G R A M M E F O R T H E T R A I N I N G O N M I L K A N D D A I R Y P R O D U C T S . . . . . . . . . . . . . . . . . . . . 46

A N N E X 5 : P R O G R A M M E F O R T R A I N I N G O N F I S H E R Y P R O D U C T S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

A N N E X 6 : P R O G R A M M E F O R T R A I N I N G O N L I V E B I V A L V E M O L L U S C S . . . . . . . . . . . . . . . . . . . . . . . . . . . 61


Contract n° (EAHC) 2011 96 04 3/72



A N N E X 7 : P R O G R A M M E F O R T R A I N I N G O N B A B Y F O O D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

A N N E X 8 : S U B M I S S I O N O F R E G I S T R A T I O N F O R M S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72


Contract n° (EAHC) 2011 96 04 4/72



1. GENERAL INFORMATION ON THE PROGRAMME

IN 2013

1.1. Locations of courses in 2013

Training courses on Meat products

The implementing partners are:

AETS (France), and

FVHE (Czech Republic)

The courses will be organised in :

Lisbon (Portugal),

Brno (Czech Republic).

Training courses on Dairy products

The implementing partner is:

AESA (Belgium)

The courses will be organised in :

Brescia (Italy),

Dublin (Ireland),

Budapest (Hungary).

Training courses on Fishery products & LBM


AENOR (Spain) and,

AINIA (Spain).

The courses will be organised mainly in :

Chioggia (Italy) – sessions on LBM,

Howth (Ireland),

Hirtshals (Denmark).

Training courses on Baby Food


AETS (France) and,

AINIA (Spain).

The courses will be organised mainly in :

Trim (Ireland),

Barcelona (Spain)

Utrecht (The Netherlands).

1.2. Dates of sessions in 2013

The dates for the sessions in 2013, their locations as well as the corresponding datelines for

applications are provided in the table next page.


Contract n° (EAHC) 2011 96 04 5/72



The complete calendar of sessions for 2013 is provided in Annex 2 to this document.

Participants are requested to arrive on Sunday and to leave on Friday afternoon.

Datelines for applications are in general 45 days before the starting date of the

corresponding course, except in the following case:

Fish Session 6 – due to the early date, the dateline for application is set 30 days

before.

However, should you have already identified your participant, we encourage you to send

the registration forms before the datelines.

You can find all those information and update on the dedicated website: www.foodinfo-

europe.com

http://www.foodinfo-europe.com/



Contract n° (EAHC) 2011 96 04 6/72



Session Reference Dates Location Dateline for applications

Food hygiene and controls of meat and meat products

Meat - Session 6 29 April – 03 May 2013 Lisbon 15 March 2013

Meat - Session 7 27-31 May 2013 Brno 12 April 2013

Meat - Session 8 17-21 June 2013 Lisbon 03 May 2013

Meat - Session 9 30 Sept. – 04 Oct. 2013 Brno 16 August 2013

Milk - Session 6 15-19 April 2013 Brescia 04 March 2013

Milk - Session 7 27-31 May 2013 Brescia 12 April 2013

Milk - Session 8 24-28 June 2013 Dublin 10 May 2013

Milk - Session 9 07-11 October 2013 Budapest 23 August 2013

Fish - Session 6 11-15 March 2013 Howth 11 February 2013

Fish - Session 7 15-19 April 2013 Chioggia 04 March 2013

Fish - Session 8 20-24 May 2013 Chioggia 05 April 2013

Fish - Session 9 16-20 September 2013 Hirtshals 02 August 2013

Baby food – Session 4 13-17 May 2013 Trim 29 March 2013

Baby food – Session 5 9-14 June 2013 Barcelona 26 April 2013

Baby food – Session 6 08-12 July 2013 Utrecht 24 May 2013

Baby food – Session 7 01-06 September 2013 Barcelona 18 July 2013

Baby food – Session 8 21-25 October 2013 Utrecht 06 September 2013


Contract n° (EAHC) 2011 96 04 7/72



1.3. Project Management in 2013

Logistical arrangements for each category of training will be handled by four separate Project Management Units. All correspondence relevant to

each training session should therefore be directed to the concerned Event Manager.

All sessions will be in English.

The general coordination of the programme’s logistical aspects is ensured by Mr. Sébastien Rahoux – [email protected] and

Ms. Charline Claveau – [email protected]

Training Location Implementing

Partner

Responsible Event Manager Phone and fax number e-mail address

Meat products

Lisbon (PT) AETS

Ms. Charline Claveau Tel : +33 5 59 72 43 23

Fax : +33 5 59 72 43 24 [email protected]

Brno (CZ) FVHE Ms. Paula Steinhauserova

Dairy products

Brescia (IT)

AESA Ms. Maria Domenica Ciamillo

/ Mr. Matteo Morini

Tel: + 32 2 73 62 277

Fax: + 32 2 73 64 970

[email protected]

Dublin (IE)

Budapest (HU)

Fishery Products

Hirtshals (DK) AENOR

Ms. Elisa Rubio

Tel: +34 914 325 965

Fax: +34 913 104 596 [email protected]

Chioggia (IT)

Howth (IE) AINIA

Mrs. Carmen Serrano Tel: +34 961 36 60 90

Fax: +34 961 31 80 08

Baby Food

Barcelona (SP) AINIA

Mr. Carlos Garcia Lopez / Mr.

Sébastien Rahoux

Tel: +34 961 36 60 90

Fax: +34 961 31 80 08

[email protected]

Dublin (IE) AETS

Mr. Sébastien RAHOUX / Ms.

Audrey FERRAN

Tel : +33 5 59 72 43 23

Fax : +33 5 59 72 43 24

mailto:[email protected]







Contract n° (EAHC) 2011 96 04 8/72



1.4. Reminder on support provided by the project

Travel

For each supported participant, the project will reimburse (upon provision of an original

receipt from a travel agency or airline company - electronic tickets will not be considered

as original documents) or will provide a return flight ticket - in economy class - using the

most direct route.

Transfers from home to the airport will not be refund, unless both ways are longer than 200

km.

For participants from third countries, the project will also reimburse visa costs upon provision

of the original receipts by the participants for the incurred expenses.

Upon arrival, transfer from the airport to the hotel will be arranged by the event managers,

as well as the transfer from the training site to the airport on the last day of the training.

The project also provides health and repatriation insurance for all the trainees.

Accommodation

The project will provide full-board accommodation for subsided trainees for the period of

the training:

on the day prior to the training: room charge (single occupancy) and dinner

(depending on the arrival time),

from the 1st to the 4th day of the training: full board accommodation including

breakfast, 2 coffee breaks, lunch, dinner and room charge (single occupancy)

on the 5th day of the training: breakfast, 1 coffee break and lunch for

participant departing before 19:00, dinner and room charge (single

occupancy) as required for the participants departing later or the day after

the training.

Training courses

The following costs related to the implementation of the training courses will be covered by

the project:

Access to fully equipped meeting rooms

Transportation to the training centre

Transportation to the visited establishments

The project will also provide the following material:

Stationary (notepad, pen, notepad-holder),

A folder including hand-outs of all the lectures,

USB key containing all the training material in electronic version

Security and safety equipment (hygiene kit, helmets)

Prior to each session, detailed information will be displayed on www.foodinfo-europe.com .



Contract n° (EAHC) 2011 96 04 9/72



2. SELECTION PROCESS

2.1. Invited countries

The present training programme is open to EU Member States, Candidate Countries, EEA

Countries and Third Countries from the Mediterranean Basin or concerned by the

European Neighbourhood Policy. The expected attendance is 875 trainees over the 2

years of project (740 from EU member states and candidate countries, 35 from EEA/EFTA

Countries, 52 from European Neighbouring Partners and Mediterranean Basin, 48 from

other Third Countries).

25 trainees per session are expected.

On the basis of attendance and happenings (cancellation, postponement…) from the

year 2012, an indicative table of invited countries per session in 2013 is provided in Annex 1.

2.2. Reminder on selection criteria

The training programme is open to participants whose application was received from the

BTSF National Contact Points of their country - through the selection process described

hereunder.

The profiles of the applicants should respect the following criteria:

Be officers of the national competent authority, relevant government ministries,

inspection services and official food-testing laboratories;

Be involved in the inspection and control of establishments producing food of

animal origin;

Be preferably in a position to disseminate the knowledge acquired during the

workshop within the national competent authority and/or to private sector

operators.

Proficiency in the language of the training (English).

Priority will be given to the applications received before the datelines, from the countries

invited in the session. However to ensure some flexibility in the application process, 1 or 2

applications from the reserve lists will be accepted in each session.

The templates of documents to be submitted are attached in the e-mail message through

which this document has been sent.

2.3. Process to be followed

The selection process is carried out jointly by the National Contact Point of the beneficiary

country and the concerned Event Manager indicated in section 1.3 of this document.

Tasks entrusted upon the NCP

The National Contact Points are basically requested to:

a) consider the number of participants to be supported by the project at each

session for each type of course, according to the information provided by the

Event Manager

b) select participants complying with the above mentioned selection criteria and

request them to return a registration form1 using the templates provided for

1 Registration forms must be returned with a clear indication of the session chosen by the participant, even

for applications on the reserve list


Contract n° (EAHC) 2011 96 04 10/72



each training session: [HC_Op14_Registration Meat 2013.doc];

[HC_Op14_Registration Milk 2013.doc]; [HC_Op14_Registration Fish 2013.doc] or

[HC_Op14_Registration Baby Food 2013.doc]

c) send the registration forms [HC_Op14_Registration…doc] to the relevant Event

Manager at the latest by the dates indicated in sections 1.4 for the relevant

training and ensuring that the recommendations outlined in Annex 6 are

followed.

Tasks entrusted upon the Event Manager

The Event Manager will verify the compliance of proposed participants with the selection

criteria on the basis of the CVs and inform the NCP accordingly if the application can be

accepted. It is therefore advisable to make sure that information in the registration form

accurately reflects the adequacy of the profile of the participants with the selection

criteria.


Contract n° (EAHC) 2011 96 04 11/72



3. ORGANISATION OF THE TRAINING ON MEAT

AND MEAT PRODUCTS 3.1. Programme of the courses

The programme of the course on Meat and Meat products is based on the following

structure:

Day 0 Arrival & registration of participants

Introduction and presentation of the course

Day 1 Lectures

Group work and exercises

Day 2

Visit of Slaughterhouse (red meat)

Debriefing

Lectures on related subjects


Day 3 Lectures


Day 4

Visit of an establishment processing meat

Debriefing



Day 5 Lectures

Transfer to the airport

The updated programme for 2013 is provided in Annex 3. Depending on the location of

the training course, some minor modifications could be brought in the sessions (see

programme in Annex).

3.2. Technical content

There is a differing level of understanding among MS of some of the requirements and possibilities

of flexibility on its implementation under current legal framework with possible detrimental effects

on the level of consumer protection, animal health and welfare and the creation of an uneven

playing field with special negative effect on small and medium enterprises, which are in a

significant number of cases critical for the survival of rural farming communities.

Therefore the aim will be to clarify those key concepts and harmonize understanding among all

attendees. To enable this to happen, the structure of the workshop is moving away from

unidirectional lectures towards a more bidirectional one with increased managed discussions,

food processing establishments’ visits and viewing of short videos with practices in some MS to

foster debate. By tapping in the knowledge and experience of the trainees, the value gained by

all will increase exponentially and will also its impact and cascading of the information learned

back to their country of origin.

A wider space will be dedicated to secondary processing.

The training programme will focus on the following points:

Flexibilities within current legal framework: Current legislation enables the usage of

flexibility on the implementation of the requirements with special emphasis on

traditional methods of operation or small and medium enterprises. However, such

principle seems to be poorly understood among MS resulting on imbalances

across the EU. The aim will be to outline the process that needs to be followed to

implement flexibilities at a national level and some working examples on how this


Contract n° (EAHC) 2011 96 04 12/72



has been carried out. Throughout different lectures, this theme will be kept via the

provision of working examples.

Approval process for meat establishments: from notification seeking to full

approval; areas to be covered and requirements to be included within the

process; suspension and revocation of approval.

Risk based delivery of Official Controls: A deeper detailed discussion will be

carried out to better understand the principles that need to be taken into

account, its effects on audits of Food Business Operators and linkage with other

more regular inspections and unannounced visits. Presentations will be provided

on how the integration of all such information can have a clearly beneficial

impact on the level of consumer protection and therefore achieve one of the

main outcomes of the legal framework.

Secondary processing of meat (minced meat, meat products, and mechanically

separated meat): Presentations, discussions and visit to a processing establishment

of such products will ensure that the process to obtain such products will be better

understood, its inherent risks, expected controls by Food Business Operators and

verification of CAs.

Microbiological criteria: the principles of food safety and food hygiene criteria will

be discussed alongside legislative requirements.

The programme will include two visits of establishments: a visit in a production

establishment for products derived from meat and in a bovine, pig or multispecies

slaughterhouse.

Two group discussions will be organised on Day 2 and Day 4 and two debriefing sessions

after establishments’ visits on Day 3 and Day 5.

The training programme is available in Annex 3.

3.3. Training sites in 2013

Lisbon, PORTUGAL

2 sessions will be organised in Portugal in 2013, with the support of the Portuguese General

Directorate for Food and Veterinary Affairs.

Lisbon owns an international airport, which is located at appreciatively 15 mn driving from

the hotel, where the event will be held. Airport transfers will be organised with a private

shuttle company.

Accommodation of participants and conference organisation will be done in the same

hotel:

Inspira Santa Marta Hotel

R. de Santa Marta 48

1150-297 Lisboa Portugal

General phone: +351 210 440 900

Reservations: [email protected]

www.inspirahotels.com

http://www.inspirahotels.com/


Contract n° (EAHC) 2011 96 04 13/72



Conference room and superior room

Restaurant of the hotel where lunches will be served and lobby

Inspira Santa Marta Hotel is a four stars hotel located in the heart of Lisbon city center, near

all touristic sites, with easy way out from the city (for visits of establishments). It is an

ecologically sustainable hotel, from environmentally friendly building materials to the

restricted use of paper and sustainable food concepts.

It offers a restaurant, two fully equipped conference rooms, an auditorium, a leisure room

and a spa.

The hotel has 89 rooms including free wifi Internet, and free access to the fitness room,

Jacuzzi, and sauna.

Brno, CZECH REPUBLIC

Brno is located not far from the international airports of Praha and Bratislava.

Lectures will be held both at the Hotel Continental and at the FVHE (Faculty for Veterinary

Hygiene and Ecology) premises.

Participants will be accommodated in the hotel where parts of the presentation will be

delivered:

Hotel CONTINENTAL

Kounicova 9,

Brno 60200 Czech Republic

www.continentalbrno.cz

Tel.: +420 541 519 305

http://www.continentalbrno.cz/


Contract n° (EAHC) 2011 96 04 14/72



The Hotel Continental is located in the city centre of Brno and offers a meeting room fully

equipped, and with sufficient capacity for a group of more than 30 persons. Wifi is also

available in the meeting room, and coffee breaks and lunches will be organised within the

hotel.

3.4. Datelines for registration at the Meat & Meat Products training sessions

All applicants should register using the form HC_Op14_Registration form_MEAT 2013.doc,

before the following datelines:

Deadline for

session 6

Deadline for

session 7

Deadline for

session 8

Deadline for

session 9

15 March 2013 12 April 2013 03 May 2013 16 August 2013

All applications for this training must be sent to the following e-mail address:

[email protected]

For any additional information, NCPs are invited to get in touch with the following Event

Managers (see section 1.5 for contact details):

Event Manager for sessions

in Portugal


in Brno

Ms. Charline CLAVEAU Ms. Pavla STEINHAUSEROVA



Contract n° (EAHC) 2011 96 04 15/72



4. ORGANISATION OF TRAINING ON MILK AND

DAIRY PRODUCTS 4.1. Programme of the courses

The programme of the course on Milk and Dairy products is based on the following

structure:

Day 0

Arrival and registration of participants


Introduction of the week-exercise

Day 1

Lectures

Visit of a dairy farm

Debriefing

Day 2

Lectures

Visit of a Milk Reference Laboratory

Debriefing

Group work and week-exercise

Day 3

Lectures

Visit of a Dairy Plant

Debriefing


Day 4 Lectures


Day 5

Group week-exercise and outcomes

Conclusions


The detailed programmes are provided in Annex 4. Depending on the location of the

training course, some minor modifications could be brought in the sessions.

4.2. Training sites

Brescia, Italy

2 sessions in 2013 will be held with the support of the technical partner Istituto

Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “BRUNO UBERTINI”

(IZSLER). The Institute is located in one of the most important areas of Italy in terms of dairy

farms and cheese manufacturing concentration. It will allow trainees to enforce their

knowledge through practical activities and visits to these premises.

The participants will attend the tutor’s presentations and working sessions in the facilities of

the Public Veterinary Reference Training Centre. The practical activities will be carried out

at:

the laboratories of IZSLER Milk Reference Centre,

at a dairy cow farm:

Az. Agricola CORINI - located in Leno (Brescia)

in cheese factory:

Ambrosi S.p.A. – located in Castenedolo (Brescia)


Contract n° (EAHC) 2011 96 04 16/72



Accommodation will be provided at:

NOVOTEL Brescia 2

Via Pietro Nenni, 22 – 25124 Brescia

Tel. (+39)030/2286811 / Fax. (+39)030/2425959

http://www.novotel.com/it/hotel-1660-novotel-brescia-

The hotel was selected according to the experience of the implementation of the project

in 2010-2011. Lunches and coffee breaks will be served at the venue of IZSLER by the

catering company G.E.M.E.A.

Budapest, Hungary

Agricultural Administration Authority- Director General’s Secretariat together with the

Veterinary Services will give support as technical partner for the organisation of one session

on Food Hygiene and Controls on Milk and Dairy Products in 2013. Several establishments

for training visits (dairy farms, laboratories and dairy establishments) are located nearby

Budapest and trainees will benefit from an easy access thanks to the support of the

Veterinary Services.

The training session will be held at the premises of Zichy Hotel in the city centre of

Budapest. The conference room is fully equipped and will be welcoming presentations and

working sessions.

The practical activities will be carried out at:

A laboratory

Hungarian Dairy Research Institute, located in Budapest IX. Bakáts u. 8.

Dairy cows farm:

Hunland Farm, located in Felsõfarkasd, 2217 Gomba

Cheese factory:

BREVICO KFT 2100, Gödöllő, Isaszegi út 200-210

Accommodation will be organised at:

Zichy hotel****

http://www.hotel-palazzo-zichy.hu/

[email protected]

Lőrinc pap tér 2.

1088 Budapest

Hungary

http://www.novotel.com/it/hotel-1660-novotel-brescia-


Contract n° (EAHC) 2011 96 04 17/72



Hotel Palazzo Zichy is an historical building that was originally designed and constructed in

the 19th century and served as the residence of a famous Hungarian noble, Count Nándor

Zichy. Located in downtown Budapest on Pest side of the city in the historical Palace

quarter and 19 km from Budapest Ferihegy Airport.

Hotel Palazzo Zichy offers a contemporary state-of-the-art guestroom with a flat panel

television, and complimentary high-speed Internet access.

The 80-room hotel features a spacious lounge with complimentary water and coffee until 5

pm, complimentary wireless Internet in the public areas and in the meeting rooms, an @-

room with free access to public computers and a printer, and a complimentary fitness

center equipped with cardio and strength equipment.

Hotel Palazzo Zichy is ideally situated near one of the underground lines, an eight-minute

walking distance from the pedestrian area, a five-minute walk from the Hungarian National

Museum, and just a block from the Grand Boulevard.

The three air-conditioned meeting rooms offer state-of-the-art technology, complimentary

high-speed wireless Internet access, contemporary design and perfect functionality.

Dublin, Ireland

The Department of Agriculture, Fisheries & Food Ireland will welcome 1 session of the Food

Hygiene and Controls on Milk and Dairy Products in 2013. Several establishments for training

visits (dairy farms, liquid milk plants and small, medium to large scale milk processing

establishments) are located in this area and the organising partner could benefit from an

easy access thanks to the support of the Department of Agriculture, Fisheries & Food,

Competent Authority for these establishments.

The participants will attend tutor’s presentations and working sessions in different facilities:

Departments Laboratories Complex in Backweston Co.Kildare, located around 20

km away from Dublin City Center, It has 2 fully equipped conference venues of

sufficient capacity.

Backweston Laboratory Campus,

Young's Cross,

Celbridge,

Co. Kildare

Backweston Laboratories Main Reception:

Tel. +353 (0) 1 6157100 / Fax +353 (0) 1 6157454

Email: [email protected]

Dairy cow farm located in Navan

Lakeland Dairies - located in Bailieboro, Co. Cavan, 1h20 from Dublin

Participants will be accommodated in the following hotel:

The Gresham Dublin Hotel****

23 Upr. O'Connell St., Dublin 1. Ireland

Tel: +353-1-874 6881 | Fax: +353-1-878 7175 |



Contract n° (EAHC) 2011 96 04 18/72



email: [email protected]

The Gresham Hotel is uniquely placed as a start point for the visitor to explore historical

Dublin. Each of bedroom is equipped with a flat screen television, non-allergenic duvets,

hairdryer, iron and ironing board, tea and coffee facilities and complimentary, Wi-Fi

access.

The Gresham Hotel Dublin has a suite of 20 conference & meeting rooms, making it one of

the top conference and event hotels in Dublin.

4.3. Datelines for registration at the Milk & Dairy Products training sessions

All applicants should register using the form HC_Op14_Registration form_MILK 2013.doc,


Deadline for

session 6

Deadline for

session 7

Deadline for

session 8

Deadline for

session 9

04 March 2013 12 April 2013 10 May 2013 23 August 2013


[email protected]



Event Managers for all sessions on Milk and Dairy products

Maria Domenica CIAMILLO and Mr. Matteo MORINI




Contract n° (EAHC) 2011 96 04 19/72



5. ORGANISATION OF TRAINING ON FISHERY

PRODUCTS AND LBM 5.1. Programme of the courses

The programme of the course on Fishery products is based on the following structure:

Day 0 Arrival & registration of participants


Day 1 Lectures


Day 2

Visit of a fishing vessels, landing site and auction

hall

Debriefing

Lectures

Group exercise

Day 3

Lecture on aquaculture

Lecture on LBM

Visit of a fish farm

Debriefing & group exercises

Day 4

Visit of processing plant of Fishery products’

Debriefing & group exercise


Day 5

Lectures

Group work


Depending on the location of the training course, some minor modifications could be

brought in the sessions

2 specific sessions on Hygiene of LBM have been foreseen to be organised during 2013,

with the following structure of programme:

Day 0

Arrival & registration of participants

Introduction and presentation of the course (if

possible according to the time of arrival of

participants).

Day 1

Review of relevant EU Legislation on LBM

Introduction: biological condition, types of LBM,

farming techniques, etc


Day 2

Lecture on Production areas

Site visit to a harvest area and a Laboratory of

Control of production areas

Debriefing

Day 3

Lecture on Purification systems different

purification systems in the EU and compliance

with relevant EU Legislation

Site visit to a Purification center

Debriefing


Contract n° (EAHC) 2011 96 04 20/72



Day 4

Lecture on processing process for LBMs: cooking,

freezing and Hygiene criteria applicable

Visit of processing plant of LBMs

Debriefing & group exercise

Day 5

Import requirements to Third countries on LBMs:

BIPs

Final conclusions

Farewell and delivery of certificates


The detailed programmes are provided in Annex 5 and 6.

5.2. Technical content (session on fishery products & LBM)

The programme designed for this project has benefited from the previous experience and

has included some additional contents and practical exercises for group discussion. Site

visits will cover the relevant areas in which hygiene control of fishery products is performed:

vessels, landing sites, auction halls, fish farms and processing plants of fishery products. The

collaboration of the local veterinary and sanitary authorities in each location will be crucial

in the preparation of the site visits, including the documentation needed for the practical

exercises.

The proposed program for 2012 – 2013 allocates more time for:

Organizing and Managing of Official Controls (Day 2)

Principles for Best Practices to control hazards specific to fisheries products

(with or without microbial criteria) (Day 3).

Inter-phases between hygiene legislation and other legislation (Day 6)

Day 2 will allocate less time to the presentation of the basic content of the legislation and

the related amendments. As a basic thumb rule, the latest amendments will be introduced

(e.g. max one year old), a simple overview of all amendments specific to fisheries products

will be provided in hand out format and the importance of following and using the

consolidated text will be stressed on. After the overview of relevant legislative

amendments, the session will focus on issues specifically related to Organising and

Managing of Official Control as introduction to cases in which participants will be guided

to share practices and experiences in specific areas.

In the program of Day 3 the presentation of Microbial Criteria will be focused on the

criteria that are most specific to fisheries products and the control measures for the related

hazards will be introduced and discussed in plenum as well as in cases. Further to that,

focus will be given to best practices to control hazards which are known to be specifically

linked with fisheries products (e.g. virus and pathogenic vibrio species) but for which there

are currently not established criteria. Opinions of the relevant Scientific Committees,

Scientific Reports from EFSA and recent Codex Alimentarius Guidelines will be introduced

and used as references, and models for predictive microbiology will be introduced in line

with recommendations in the scientific reports (Listeria and histamine). Cases in regard to

microbial criteria and control of biological hazards will be introduced and designed so to

prepare the participants in assessment of the efficiency of HACCP and pre-requisite

programs including the use of predictive microbiology tools where possible and relevant.

On Day 6, after a presentation on Border inspection posts and requirements to Third

countries imports, a final group exercise will deal with inter phases between Hygiene

Legislation and other legislation – (e.g. with Directive 2006/88/EC, in regard to

Authorization/registration of Aquaculture farms and on distribution/ traceability of products

from aquaculture for purpose of controlling diseases; and with Regulation (EC) 1005/2009


Contract n° (EAHC) 2011 96 04 21/72



on identification/traceability/labelling, small amounts, landing and transhipments and

certification of fish from fishing vessels). Presentation and discussions will be focused on

identifying the inter phases, and on exchange of experience on how issues are handled in

terms of responsibility, coordination and communication as per experience of the

participants.

5.3. Training sites

Hirtshals, DENMARK

Hirtshals is located in the Northern part of Jutland region. Hirtshals has a fishing port, an

auction hall and several processing establishments of fishery products. The nearest airport is

Aalborg located about 65 km from Hirtshals.

The hotel, where the groups stay, is at a walking distance from the meeting room and from

the fish industry area and the harbour. From Sunday to Thursday the session will be held at

the Nordic Center - Ocenarium – NORDSOEN (at a walking distance from the hotel):

The session on Friday morning will be organized in a meeting room of the Hotel in Aalborg.

From their first night (Sunday) till Wednesday, participants will be hosted at SKAGA Hotel in

Hirtshals. The Hotel address is:

Hotel SKAGA

Willemoesvej 1

9850 Hirtshals

Tel: +45 9894 5500

http://www.skagahotel.dk/en/velkommen/

This hotel is at a walking distance from the meeting room where presentations and

discussions take place and 10 minutes walk from the harbour and fish industry (processing

plants and auction hall) of Hirtshals.

Accommodation on Thursday and training session on Friday morning will be provided at

FIRST HOTEL in Aalborg. This solution allows the group to maximize the time for training

available on Friday morning since the hotel is only 15 minutes far from Aalborg airport.

The Hotel address is:

First Slotshotel Aalborg

Rendsburggade 5

9000 Aalborg

http://www.firsthotels.com/da/aalborg

http://www.skagahotel.dk/en/velkommen/

http://www.firsthotels.com/da/aalborg


Contract n° (EAHC) 2011 96 04 22/72



Chioggia, ITALY

The Veneto region in Italy holds a wide and diverse fish industry including harbours,

auction halls, a variety of fish processing plants and vessels. Potential site visits are located

in the city of Chioggia and the surroundings. The closest international airport is located in

Venice.

The training week will be based in Chioggia from Sunday (arrival of participants till

Thursday. On Thursday the group will take a transport to Venice where they will spend the

last night (farewell dinner) and depart from the airport on Friday after the final session.

From their first night (Sunday) till Wednesday, participants will be hosted at AMBASCIATORI

HOTEL. The Hotel address is:

Hotel AMBASCIATORI

Lungomare Adriatico 30

Chioggia

Tel: +39 0415540660

http://www.ambasciatorichioggia.com/

This hotel is at a walking distance from the meeting room where presentations and

discussions take place and 10 minutes walk from the harbour and fish industry (processing

plants and auction hall) of Chioggia. The hotel is also located just in from of the sea.

Accommodation on Thursday and training session on Friday morning will be provided at

ANTONY Hotel in Venice. This solution allows the group to maximize the time for training

available on Friday morning since the hotel is only 15 minutes far from Venice airport. It also

allows the group to enjoy the city of Venice with a farewell dinner organise on Thursday.

The Hotel address is:

ANTONY Hotel

Via Orlanda, 182,

30173 Mestre - Venice

Tel: +39 041 5420022

http://www.antonyhotel.it/

Howth, IRELAND

Howth is located on the peninsula of Howth Head, 15 km from Dublin city center, and 20

km from Dublin International Airport. It is a small fishing village, but also a busy suburb of

Dublin, pretty well connected to the capital by using the DART suburban rail system. Howth

is also served by Dublin Bus.

Relevant establishments can be found in Howth to allow the required field visits, including

fishing vessels, landing sites, and the auction hall.

Accommodation and conference will be organised at:

Hotel Portmarnock ****

Strand Road

Portmarnock

Co Dublin

Ireland

http://www.ambasciatorichioggia.com/


Contract n° (EAHC) 2011 96 04 23/72



+353 (0) 1 846 0611

www.portmarnock.com

The luxurious Hotel combines modern elegance with the grandeur of a 19th century home

once owned by the members of the Jameson Whiskey dynasty. The hotel’s clever design

ensures all guests’ rooms have a view of the seaside, garden or golf course.

Superior rooms are the standard style of bedrooms located throughout in County Dublin,

with Double or Twin beds. Rooms included complementary 24 hours room service, Satellite

TV, Tea & Coffee making facilities, ensuite bathroom, hairdryer, separate work desk,

seating area. The hotel also has a gym room, a Spa/Wellness area and the hotel allotted

about conference/meeting rooms.

The Hotel is located in Portmarnock within a driving distance to Dublin City Centre of ca. 20

minutes.

5.4. Deadlines for registration of Fishery Products and LBM training sessions

All applicants should register using the form HC_Op14_Registration form_FISH 2013.doc,


Deadline for

session 6

Deadline for

session 7

Deadline for

session 8

Deadline for

session 9

11 February 2013 04 March 2013 05 April 2013 02 August 2013


[email protected]




in Hirtshals and Chioggia


in Howth

Elisa RUBIO LUCAS Richard NAVARRO

http://www.portmarnock.com/



Contract n° (EAHC) 2011 96 04 24/72



6. ORGANISATION OF TRAINING ON BABY FOOD

6.1. Programme of the course

The programme will be structured as follows:

- Day 1 (Sunday): arrival of trainees and opening

- Day 2 (Monday): introduction to the legislation and to the manufacturing of

IF/FOF and CBP. Morning sessions will be dedicated to lectures while in the

afternoon, the trainees will be invited to prepare inspection programmes for

IF/FOF products and for CB products. This activity will increase the awareness

about all the aspects to be considered when assessing the safety of the products

and the hygiene conditions of the premises.

- Day 3 (Tuesday): description of the specific requirements applicable to IF/FOF and

CBP regarding labelling and advertising. In the morning, the lectures will explain

what are the requirements and how to assess the conformity. This activity will be

completed by practical exercises in the afternoon. At the end of Day 3, the visit of

the following day will be introduced.

- Day 4 (Wednesday): visit of an establishment producing baby food products. The

visit of the premises will take place in the morning. The trainees will have the

possibility to check their comprehension of the processes and of the best

practices in the sector. The relevant internal documentation (incl. HACCP) will be

disclosed to the trainees. The visit will be followed by a discussion with the staff of

the plant and by a debriefing to let the trainees compare and harmonise their

respective assessments of the compliance with EU Requirements. Day 4 will be

completed by a lecture on the sampling and analysis regarding microbiological

criteria

- Day 5 (Thursday): visit of an official laboratory testing baby food products. The

purpose of the visit will be to explain the application of the monitoring

requirements regarding baby food products. The visit will be followed by a

debriefing. In the afternoon, a lecture on the sampling and analysis regarding

residues and contaminants.

- Day 6 (Friday): requirements and controls over food contact materials. The lecture

will be followed by exercises. Before the end of the training, a conclusion

discussion will take place.

Some modifications might be brought to the structure of the programme according to the

availability of the visited establishments and of the tutors.

6.2. Technical content

Specific rules apply to the hygiene and controls of baby food in the European Union. Due

to the nature of the final consumer, baby food requires a specific approach:

- Nutrition is an important aspect for the safety of infants and babies. Baby food

should be adapted to their needs, providing a diversity of nutrients of good quality

but not in excess in order to prevent adverse effect on the health and the

development of babies

- The sensitiveness of infants and babies to contaminants is higher than for a normal

consumer

- The sensitivity to and effect of pathogens is also higher due to the immature

digestive barriers and the immune system.

- All these aspects (nutritional needs, sensitivity) are evolving during the growth of

infants and babies


Contract n° (EAHC) 2011 96 04 25/72



Infant Formulae, Follow-on Formulae and Cereal based products present a diverse range

of products, with diverse ways of preparation.

The approach set by the EU law puts emphasis on:

- The importance of the composition of the products. EU law sets criteria for controls

regarding the composition of Infant Formulae, Follow-on formulae and Cereal

Based products.

- The importance of informing the user regarding the exact type of the products he

buys and on the nutritional properties of the products. There are stricter provisions

regarding the labelling and on baby food and on the controls to be performed by

the competent authorities

- The establishment of specific measures to prevent the presence of contaminants

in baby food, in particular restriction regarding the use of pesticides and the

presence of pesticides residues

- The establishment of specific microbiological criteria for baby food and infant and

follow on formula with regard to the presence of Salmonella, Listeria

Monocytogenes and Enterobacter Sakazakii.

The nature of controls for baby food therefore requires a knowledge of the manufacturing

processes, and an in depth knowledge of the product’s composition in order to determine

the compliance with the numerous limits and requirements mentioned in the annexes of

Directives 2006/125/CE and 2006/141/CE. The organization of control on upstream food

processors is also a key element since they have to provide ingredients with more strict

food safety parameters than what is required to place their products on the market as per

the general hygiene requirements (Regulations CE 178/2002 and 852/2004)

The training will be to provide explanations and organize case studies and exercises

regarding:

- The manufacturing processes used in the production of baby food.

- The general approach of the food law, the composition and labelling

requirements for baby food, and their control

- The requirements and the controls regarding the restriction applying to pesticides

- The controls relating to compliance by upstream providers with the hygiene and

safety requirements

- The organization of controls and the application of risk-based inspection

according to the type of products, the technologies in use, the type of ingredients

etc.

- The control of Food Contact Material and contaminants in the final products

- The control regarding the approval of baby food placed on the market

- The enforcement of the measures taken in case of non-compliance.

The programme foresees visits to producing establishments followed by debriefing and

discussion sessions.

6.3. Training sites

Trim, IRELAND

Participants will be accommodated at:

KNIGHTSBROOK Hotel Spa & Golf Resort

Dublin Road, Trim, Co. Meath

Tel: +353 46 9482100


Contract n° (EAHC) 2011 96 04 26/72



[email protected]

Website: http://www.knightsbrook.com/

The Knightsbrook 4 stars hotel is set in 186 acres of rolling parkland. The hotel has 131 deluxe

executive rooms and several conference rooms, as well as a bar and a restaurant. It also

offers a fully equipped health club with swimming pool, a spa, and a golf in the

picturesque heritage town of Trim County Meath.

Barcelona, SPAIN

Barcelona is in the North-East of Spain. It is very well connected by land and air, and, being

on the Mediterranean coast, also by sea. Barcelona is also one of the Spanish cities which

Is closest to the main European capitals.

Regarding the training visits, the biggest Spanish company related to baby food is

established in the surroundings of Barcelona: Laboratorios Ordesa will be pleased to

welcome the participants in its premises to carry on practical sessions concerning the

HACCP Plans and related procedures, the official controls in production, specific risks on

baby foods, official controls concerning microbiological criteria, sampling methods as well

as contaminants and pesticides controls.

The participants will attend the tutors’ presentations and working sessions in the facilities of:

HOTEL FRONT AIR CONGRESS BARCELONA

c/. Alberedes, 16, Sant Boi de Llobregat,

Barcelona, Spain

http://www.frontaircongresshotel.com/

The hotel is located in Sant Boi de Llobregat, a small village very well connected to

Barcelona city centre. The facilities of the hotel include bright and spacious bedrooms, a

restaurant, conference room, swimming pools, sauna, Jacuzzi and free WIFI in public areas.

Presentations as well as debriefings from visits will be held in a fully equipped conference

room. Small meeting rooms are also available for the case studies in working groups. The

venues include the latest technology, modular spaces, outside-facing windows offering

natural light and Wi-Fi internet connections.

http://www.frontaircongresshotel.com/


Contract n° (EAHC) 2011 96 04 27/72



Utrecht, the NETHERLANDS

In Utrecht, the trainees will be accommodated in the Grand Hotel Karel V:

Grand Hotel Karel V

Geertebolwerk 1

3511 XA Utrecht

T +31 (0)30 233 75 55

E [email protected]

6.4. Deadlines for registration of baby food training sessions

All applicants should register using the form HC_Op14_Registration form_BABY 2013.doc,


Deadline for

session 4

Deadline for

session 5

Deadline for

session 6

Deadline for

session 7

Deadline for

session 8

29 March 2013 26 April 2013 24 May 2013 18 July 2013 06 Sept. 2013


[email protected]




in Trim and Utrecht


in Barcelona

Sébastien RAHOUX

Audrey FERRAN

Mr. Carlos GARCIA LOPEZ

Mr. Sébastien RAHOUX (session 7)



Contract n° (EAHC) 2011 96 04 28/72



ANNEX 1: LIST OF INVITED COUNTRIES PER COURSE

N.B.: distribution of seats for 2013 takes into account the initial balance of seats for every country,

but alos the cancelled, postponed and additional seats allocated from the reserve list in 2012.

Course on MEAT & MEAT PRODUCTS

Meat & Meat Products

2012 2013

Sessions S.1 S.2 S.3 S.4 S.5 S.6 S.7 S.8 S.9

Total Meat

Member States

1 Germany 1 1 1 1 1 1 1 1 8

2 United Kingdom 0 1 2 1 2 1 1 1 1 10

3 France 0 1 2 1 1 1 1 1 8

4 Italy 1 1 1 2 1 1 1 1 1 10

5 Spain 2 1 2 1 1 1 1 1 10

6 Poland 0 0 2 2 1 1 1 1 8

7 Romania 0 1 0 1 1 1 1 1 1 7

8 Bulgaria 1 1 1 1 1 1 1 1 1 9

9 Austria 1 2 1 1 1 6

10 Belgium 1 1 1 1 1 5

11 Czech Republic 1 1 1 1 4

12 Cyprus 1 1 1 1 4

13 Denmark 1 1 1 1 1 5

14 Estonia 1 1 1 1 4

15 Finland 1 0 1 1 3

16 Grece 2 1 1 1 1 6

17 Hungary 1 1 1 1 4

18 Ireland 1 1 1 1 1 1 1 7

19 Latvia 1 2 1 1 5

20 Lithuania 1 1 1 1 4

21 Luxemburg 1 0 1 1 3

22 Malta 1 1 1 1 1 5

23 Netherlands 1 1 1 1 4

24 Portugal 1 1 1 1 4

25 Slovakia 1 1 1 1 4

26 Slovenia 2 1 1 1 1 6

27 Sweden 2 0 1 1 4

Reserve list 0 0 0 0 0 1 2 2 2 7

Candidate Countries

28 Turkey 0 1 0 0 1 1 3

29 FYROM 1 1 1 1 4

30 Croatia 1 1 1 1 1 1 1 7

31 Iceland 1 1 1 1 1 5

30 Montenegro 0 2 1 1 4

Reserve list 0 0 0 0 0 1 2 1 2 6

TOTAL MS + CC 21 19 24 22 19 21 23 22 22 193


Contract n° (EAHC) 2011 96 04 29/72



EFTA and EEA Countries

1 Norway 2 1 1 4

2 Liechtenstein 0

3 Switzerland 0 1 1 2

Reserve list 0 0

TOTAL EFTA & EEA 2 2 0 0 2 0 0 0 0 6

ENP & Mediterranean Basin

1 Egypt 1 1

2 Lebanon 1 1

3 Moldova 1 1

4 Morocco 0 1 1

5 Ukraine 2 2

6 Georgia 0 1 1

7 Armenia 1 1

8 Israel 1 1 0 1 3

9 Tunisia 1 1 2

7 Other ENP & Med 1 1 1 0 1 4

TOTAL FOR ENP & Med Bas. 1 3 2 1 5 2 1 1 1 17

1 Argentina 0 0

2 Brazil 0 1 1

3 Uruguay 1 1

4 Paraguay 1 1

5 Peru 0

6 Chile 0

7 Other Latin America 0

8 South Africa 0 1 1

9 Seychelles 0

10 Mauritius 0 0

11 Namibia 1 1

12 Other Africa 0

13 China 1 1

14 India 0 1 1

15 Thailand 1 1

16 New Caledonia 1 1

17 Vietnam 0

18 Russia 0

19 Other Third Countries 0

TOTAL FOR Other Third

Countries 0 0 0 3 0 2 0 2 2 9

GRAND TOTAL 24 24 26 26 26 25 24 25 25 225


Contract n° (EAHC) 2011 96 04 30/72



Course on FISHERY PRODUCTS & LBM

Fishery Products & LBM

2012 2013


Total Fish

Member States

1 Germany 1 1 1 1 1 1 1 1 8

2 United Kingdom 1 1 2 3 1 1 1 1 11

3 France 0 0 1 0 1 1 1 1 5

4 Italy 1 1 1 3 4 1 1 1 1 14

5 Spain 2 1 2 2 1 1 1 1 11

6 Poland 2 1 1 2 1 1 1 1 10

7 Romania 1 1 2 0 1 1 1 1 1 9

8 Bulgaria 0 1 2 1 1 1 1 1 1 9

9 Austria 1 1 1 1 4

10 Belgium 2 1 1 1 5


12 Cyprus 1 0 1 1 3

13 Denmark 2 2 1 1 1 7

14 Estonia 1 0 1 1 3

15 Finland 2 0 1 1 4

16 Grece 1 1 1 1 1 5

17 Hungary 1 1 1 1 4

18 Ireland 1 2 1 1 1 6

19 Latvia 1 1 1 1 4



22 Malta 1 1 1 1 4

23 Netherlands 1 1 1 1 4

24 Portugal 1 1 1 1 1 5

25 Slovakia 1 1 1 1 4

26 Slovenia 1 1 1 1 4

27 Sweden 0 1 1 1 1 1 5

Reserve list 0 0 0 0 0 2 2 2 2 8

Candidate Countries

28 Turkey 1 0 1 1 1 4

29 FYROM 1 1 1 1 4

30 Croatia 0 1 1 1 1 1 5

31 Iceland 0 1 1 1 1 4

30 Montenegro 1 0 0 1 1 1 4

Reserve list 0 0 0 0 0 1 2 1 2 6

TOTAL MS + CC 19 21 19 21 20 24 24 24 22 194


1 Norway 2 1 2 5

2 Liechtenstein 0

3 Switzerland 0 0 1 1 2


Contract n° (EAHC) 2011 96 04 31/72



Reserve list 0

TOTAL EFTA & EEA 2 1 1 0 3 0 0 0 0 7


1 Egypt 0 1 1

2 Lebanon 0 0 0

3 Moldova 0 0

4 Morocco 0 1 1

5 Ukraine 0 0 0

6 Georgia 0 1 1

7 Armenia 1 1

8 Israel 1 1 0 2

9 Tunisia 1 1

7 Other ENP & Med 1 1 2


1 Argentina 0 1 1

2 Brazil 0 1 1

3 Uruguay 0

4 Paraguay 0

5 Peru 1 1

6 Chile 1 1

7 Other Latin America 0


9 Seychelles 1 1

10 Mauritius 0 1 1 2

11 Namibia 0 1 1 2

12 Other Africa 0

13 China 0 1 1

14 India 0 1 1

15 Thailand 1 1

16 New Caledonia 0

17 Vietnam 1 1

18 Russia 0

19 Other Third Countries 1 1


Countries 0 1 0 1 1 2 2 4 4 15

GRAND TOTAL 22 23 21 22 24 28 28 29 28 225


Contract n° (EAHC) 2011 96 04 32/72



Course on MILK & DAIRY PRODUCTS

Milk & Dairy Products

2012 2013


Total Milk

Member States

1 Germany 1 1 2 1 3 1 1 1 11

2 United Kingdom 2 2 1 1 1 1 1 1 10

3 France 1 1 1 1 4

4 Italy 3 1 1 2 2 2 11

5 Spain 1 1 2 1 2 1 1 1 1 11

6 Poland 2 2 1 1 1 1 1 1 10

7 Romania 1 1 2 1 1 1 1 1 1 10

8 Bulgaria 1 1 1 1 1 1 1 1 1 9

9 Austria 1 1 1 3

10 Belgium 2 1 1 4

11 Czech Republic 1 1 1 1 1 5

12 Cyprus 1 1 1 1 4

13 Denmark 1 1 2 1 1 6

14 Estonia 1 1 1 1 1 5

15 Finland 1 1 1 3

16 Grece 1 1 1 1 1 5

17 Hungary 3 2 5

18 Ireland 1 3 2 6

19 Latvia 2 1 1 2 1 7


21 Luxemburg 1 1 2

22 Malta 1 1 1 1 4

23 Netherlands 1 1 1 3

24 Portugal 1 2 1 1 5

25 Slovakia 1 2 1 1 5

26 Slovenia 1 1 1 1 4

27 Sweden 1 1 1 3

Reserve list 1 1 1 1 4

Candidate Countries

28 Turkey 1 2 1 1 5

29 FYROM 1 1 1 1 1 5

30 Croatia 2 1 1 1 1 1 7

31 Iceland 1 1 1 1 1 5

30 Montenegro 1 1 1 3

Reserve list 1 2 1 2 6

TOTAL MS + CC 22 22 23 23 19 21 22 21 21 194


1 Norway 2 1 1 2 6

2 Liechtenstein 0

3 Switzerland 1 1 1 1 4


Contract n° (EAHC) 2011 96 04 33/72



Reserve list 1 1

TOTAL EFTA & EEA 3 2 0 2 4 0 0 0 0 11


1 Egypt 0

2 Lebanon 1 1

3 Moldova 0

4 Morocco 1 1

5 Ukraine 1 1

6 Georgia 1 1

7 Armenia 1 1

8 Israel 1 1

9 Tunisia 1 1 2



1 Argentina 1 1

2 Brazil 0

3 Uruguay 0

4 Paraguay 0

5 Peru 0

6 Chile 1 1

7 Other Latin America 1 1 2

8 South Africa 1 1

9 Seychelles 0

10 Mauritius 0

11 Namibia 1 1

12 Other Africa 0

13 China 1 1

14 India 1 1

15 Thailand 0

16 New Caledonia 0

17 Vietnam 0

18 Russia 1 1



Countries 0 0 0 0 0 2 2 3 3 10

GRAND TOTAL 25 25 24 25 26 25 25 25 25 225


Contract n° (EAHC) 2011 96 04 34/72



Course on BABY FOOD

Baby Food

2012 2013

Sessions S.1 S.2 S.3 S.4 S.5 S.6 S.7 S.8

Total Baby

Member States

1 Germany 2 1 1 1 1 1 1 8

2 United Kingdom 1 1 1 1 1 1 1 7

3 France 0 1 1 1 1 1 1 6

4 Italy 1 2 1 1 1 1 1 8

5 Spain 1 3 2 1 1 1 1 10

6 Poland 2 0 2 1 1 1 1 8

7 Romania 1 1 1 1 1 1 1 7

8 Bulgaria 1 1 1 1 1 1 1 7

9 Austria 1 1 1 1 4

10 Belgium 1 1 1 1 4


12 Cyprus 1 1 1 1 1 5

13 Denmark 0 1 1 1 1 4

14 Estonia 1 0 1 1 1 4

15 Finland 1 1 1 3

16 Grece 0 0 1 1 1 3

17 Hungary 0 1 1 1 1 4

18 Ireland 1 1 1 1 1 5

19 Latvia 2 1 1 1 5



22 Malta 1 1 1 1 4

23 Netherlands 2 1 1 1 1 6

24 Portugal 1 1 1 1 1 5

25 Slovakia 1 1 1 1 4

26 Slovenia 1 1 1 1 4

27 Sweden 1 1 1 1 4

Reserve list 0 0 0 1 1 1 1 1 5

Candidate Countries

28 Turkey 1 1 1 1 4

29 FYROM 1 1 1 1 4

30 Croatia 1 1 1 1 4

31 Iceland 1 1 1 1 4

30 Montenegro 1 1 1 1 4

Reserve list 0 0 1 1 1 1 1 5

TOTAL MS + CC 25 20 21 21 21 21 21 21 171


1 Norway 0

2 Liechtenstein 0


Contract n° (EAHC) 2011 96 04 35/72



3 Switzerland 1 1 2

Reserve list 0 0

TOTAL EFTA & EEA 0 1 1 0 0 0 0 0 2


1 Egypt 1 1

2 Lebanon 1 1

3 Moldova 1 1

4 Morocco 1 1

5 Ukraine 1 2 3

6 Georgia 1 1 2

7 Armenia 1 1

8 Israel 1 1

9 Tunisia 1 1


TOTAL FOR ENP & Med Bas. 1 2 2 1 3 2 2 1 14

1 Argentina 1 1 2

2 Brazil 1 1

3 Uruguay 0

4 Paraguay 0

5 Peru 0

6 Chile 0

7 Other Latin America 1 1 2


9 Seychelles 1 1

10 Mauritius 1 1

11 Namibia 0

12 Other Africa 0

13 China 1 1

14 India 1 1

15 Thailand 0

16 New Caledonia 0

17 Vietnam 0

18 Russia 0



Countries 0 0 2 2 2 2 2 3 13

GRAND TOTAL 26 23 26 24 26 25 25 25 200


Contract n° (EAHC) 2011 96 04 36/72



ANNEX 2: COMPLETE CALENDAR 2013

1 1 1 1 1

2 2 2 2 2

3 3 3 3 Dateline MEAT 8 3

4 4 Dateline MILK 6 & LBM 7 4 4 4

5 5 5 Dateline FISH 8 5 5

6 6 6 6 6

7 7 7 7 7

8 8 8 8 8

9 9 9 9 9

10 10 10 10 Dateline MILK 8 10

11 Dateline FISH 6 11 11 11 11

12 12 12 Dateline MEAT 7 & MILK 7 12 12

13 13 13 13 13

14 14 14 14 14

15 15 Dateline MEAT 6 15 15 15

16 16 16 16 16

17 17 17 17 17

18 18 18 18 18

19 19 19 19 19

20 20 20 20 20

21 21 21 21 21

22 22 22 22 22

23 23 23 23 23

24 24 24 24 Dateline BABY 6 24

25 25 25 25 25

26 26 26 Dateline BABY 5 26 26

27 27 27 27 27

28 28 28 28 28

29 Dateline BABY 4 29 29 29

30 30 30 30

31 31

FEBRUARY MARCH APRIL MAY JUNE

Lisbon (AETS)

Meat 6

Lisbon (AETS)

Meat 6

Brno (FVHE)Meat 7

Lisbon (AETS)

Meat 8

Howth(AINIA)Fish 6

Chioggia(AENOR)

LBM 7

Chioggia(AENOR)

LBM 8

Brescia (AESA)Milk 6

Brescia (AESA)Milk 7

Dublin (AESA)Milk 8

Ireland (AETS)Baby 4

Barcelona (AINIA)Baby 5


Contract n° (EAHC) 2011 96 04 37/72



1 1 1 1 1

2 2 Dateline LBM 9 2 2 2

3 3 3 3 3

4 4 4 4 4

5 5 5 5 5

6 6 6 Dateline BABY 8 6 6

7 7 7 7 7

8 8 8 8 8

9 9 9 9 9

10 10 10 10 10

11 11 11 11 11

12 12 12 12 12

13 13 13 13 13

14 14 14 14 14

15 15 15 15 15

16 16 Dateline MEAT 9 16 16 16

17 17 17 17 17

18 Dateline BABY 7 18 18 18 18

19 19 19 19 19

20 20 20 20 20

21 21 21 21 21

22 22 22 22 22

23 23 Dateline MILK 9 23 23 23

24 24 24 24 24

25 25 25 25 25

26 26 26 26 26

27 27 27 27 27

28 28 28 28 28

29 29 29 29 29

30 30 30 30 30

31 31 31

JULY AUGUST SEPTEMBER OCTOBER NOVEMBER

Brno (FVHE)Meat 9

Hirtshals(AENOR)

Fish 9

Budapest (AESA)Milk 9

Utrecht (AETS)Baby 8

Utrecht (AETS)Baby 6

Barcelona (AETS)Baby 7


Contract n° (EAHC) 2011 96 04 38/72



ANNEX 3: PROGRAMME FOR TRAINING ON MEAT AND MEAT PRODUCTS

General objective of the training:

To contribute towards a common understanding of the relevant legislation applicable to meat and meat products (namely 882/2004, 852/2004,

853/2004 and 854/2004 Regulations),and linked directives and decisions, thus aiming towards an harmonization on the way Official Controls are

understood and operationally implemented and enforced by the relevant Competent Authorities’ officials.

Specific objective of the training:

To spread knowledge and best practice and share experience with the attendees and among them in order to increase the level of expertise

with regards of food safety issues at all stages of production, processing and distribution of meat and meat products.

General organization of the training program

The training will be implemented over a period of 5,5 working days.

The daily work schedule will be 08h30 to 17h00, with 6.5 hours of effective training time, split in two sessions of 3.5 hours in the morning and 3

hours in the afternoon.

A break of 15 minutes will be organized in the morning and in the afternoon each day.

A lunch break will be offered from 12h30 to 13h30.

A dinner will be organized each day.

The trainees will be requested to arrive on Sunday and to depart on the following Friday evening.


Contract n° (EAHC) 2011 96 04 39/72



Day 0

Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor

From 09h00 Arrival of participants and transfer to the training venues

19h00 22h00 Cocktail and dinner

Day 1 : Reminder on the EU food law


09h00 09h45 Registration of participants and

General introduction to the

training course

Registration and delivery of the training kit

Welcome address / Presentation of the team (tutors, training

coordinator, manager)

Introduction to the BTSF programme (official video)

Introduction to the training week

Presentations and expectations of the trainees

Summary of expectations by the training coordinator

Plenary session

Training coordinator

Brno & Lisbon: Andreas Wunsch

Event Manager

09h45 10h30 Reminders on the EU Food Law,

its objectives and application

To introduce the training through providing guidance on the overall

objectives of the legislation and how its principles should be

applied by competent authorities.

Reminder on the constituents of the EU food hygiene legislation

(Regs. EC 178/2002, 882/2004, 852/2004, 853/2004, 854/2004), on

the specifics applicable to meat and meat products

Implementing measures of the hygiene package concerned

with meat and meat products (Regs. EC 2073/2005, 2075/2005)

Lecture Brno / Lisbon : Ron Dwinger

10h30 10h45 Coffee Break

10h45 11h30 Session 1.1. Reminders on EU

Food Law, its objectives and

application

Continuation of the presentation. Lecture Brno / Lisbon : Ron Dwinger

11h30 12h30 Session 1.2. Discussions on

relevant topics to encourage

interaction and exchange of

national implementation

Topics for discussion: trainees are divided into three groups and

requested to indicate the situation for each country represented in

the group.

Working groups Brno / Lisbon : Ron Dwinger

+ Training coordinator


Contract n° (EAHC) 2011 96 04 40/72





among attendees GROUP 1 - Inspection for Trichinella:

Does Trichinella occur in your country?

In which animal spp. has it been detected?

Are Trichinella free farms feasible?

GROUP 2 – Risk based meat inspection:

Is visual inspection feasible in your country?

Is it possible to involve company staff in inspection

procedures in your country?

How do you see the future of meat inspection?

GROUP 3 - Inspection System:

What is the importance of inspection of the documents?

What do you think about the publishing of inspection results?

12h30 13h30 Lunch

13h30 14h30 Description of the Competent

Authority’s national control

system of the hosting country

Welcome address from a representative of the hosting country

competent authority.

Description of a national control system as an example of a

Member States’ delivery of Official Controls

Lecture Lisbon: Miguel Cardo

Brno: Jan Vana

14h30 15h30 The usage of flexibility on the

implementation of the food

law at approved establishment

The usage of flexibility on the implementation of the EU food law at

approved establishment (Regs. EC 178/2002; 852/2004; 853/2004

and 854/2004).

Lecture Brno / Lisbon : Ron Dwinger


15h45 17h00 Session 1.4: The use of flexibility

on the implementation of the

food law at approved

establishment

Topics for discussion: trainees are divided into three groups and

requested to indicate the situation for each country represented in

the group. Topics for the second discussion session on flexibility:

What? When? How? Why? By whom done? By whom

controlled (according to what)?

Examples:

Small capacity establishments (previous with link to the

current status)

Direct supply from the farm

Retail

Working groups Brno / Lisbon : Ron Dwinger



Contract n° (EAHC) 2011 96 04 41/72





„Retail to retail“ supply

Localised, Marginal, Restricted activity

Processing?

Activities excluded:

Exchange of views on the use of notification procedure

(including benefits/disadvantages)

Measures taken at national level

Definitions

Applicability

Use by FBOs

Enforcement.

17h00 17h15 Introduction to the visit of

establishments

Reminder on the security and behavior rules to respect during the

visit

Signature and collection of the Engagement Charts

Presentation of the organisation for the next day

Presentation of documents related to the visit

Event Manager/Training

Coordinator

19h00 20h00 Sightseeing tour + dinner in town

Day 2: Hygiene and controls in red meat slaughterhouses


08h00 11h30 Visit of a pig

slaughterhouse

Observation, discussion and recording of comments on the

application of Regulation 852/2004 and Regulation 853/2004:

Observation of Construction, Layout, Equipment

Observation of Good Hygiene Practices and other pre-

requisite programmes

Observation of hygienic slaughter practices

Observation of delivery of Official Controls by CAs as laid down by

Reg EC 854/2004

Check on documentations from FBO and Competent Authorities

Visit to a slaughtering

establishment

Discussion with Official

Veterinarian and Food

Businesses Operator

representative at

Slaughterhouse

Brno: Ladislav Steinhauser + Jan

Vanà + Joszef Kamenik

Lisbon: Massimo Rescigno & Susana

Carvalho Santos

Training Coordinator


Contract n° (EAHC) 2011 96 04 42/72



Day 2: Hygiene and controls in red meat slaughterhouses


11h30 13h30 Bus transfer + Lunch at the hotel

13h30 15h00 Debriefing session of the

morning visit

To discuss the harmonised application of Hygiene requirements laid

down in Regulations 852/2004 and 853/2004 and their audit by

competent authorities according to relevant sections of Regulation

854/2004 for red meat species.

Division into small groups to discuss the observations made during

the morning visit.

Clean livestock policy / Food Chain information / FBO own controls

/ Competent Authority verification of FBO controls

Synthesis of observations

via discussion by small

groups of trainees

Brno: Ladislav Steinhauser + Jan

Vanà + Joszef Kamenik

Lisbon: Massimo Rescigno



15h30 15h45 Hygienic production and

PM inspection in red

meat slaughterhouses

Reminder on Inspection by competent authorities according to

relevant sections of regulation 854/2004. (Annex I, Section 1 and 4)

Lecture Lisbon: Massimo Rescigno

Brno: Andreas Wunsch

15h45 17h00 Monitoring of Animal

health and welfare at red

meat slaughterhouse

Principles of the EU legislation on animal health and welfare

Procedures and decision making process for emergency

slaughter Ante-mortem and post-mortem findings with animal health

and animal welfare connotations. Notifiable diseases in red meat species

Videos of good and poor

animal welfare at

slaughterhouse

Picture slides

Brno.: Eva Voslarova


19h00 20h00 Evening meal

Day 3 : Approval of meat establishments and audits


09h00 10h00 Approval process for

meat processing

establishments

Competent Authority approval process:

from notification seeking approval to full approval

areas to be covered and requirements to be included

within the process

Suspension and revocation of approval

Lecture

Exercises with video

support

Sharing of experience

Lisbon and Brno: Roberto Valcarce


Contract n° (EAHC) 2011 96 04 43/72



Day 3 : Approval of meat establishments and audits



10h30 11h15 Session 3.4. The principles

of risk based official

controls.

Audits by Competent

Authority

Conduct of inspection –

Regulations (EC)

882/2004; 854/2004

Example structure of audits by a competent authority

Conduct of the three steps inspection/audit:

- Preparation of the inspection/audit

- Physical inspection/audit of the establishment /

Documentary inspection

- Audit follow-up and interaction with unannounced visits.

Lecture of practical

example of

implementation on a

member state


12h00 13h30 Lunch

13h30 15h00 Session 3.2 Practical

examples of approval of

meat and meat

processing

establishments

Via the provision of pictures taken during approval processes in a

Member State, attendees will work in groups on their understanding

of its alignment to the requirements of EU 852/2004 and 853/2004,

on the categorisation of the deficiencies found and suggestions on

the action that will need to be taken by FBO to gain necessary

approval.

Working in groups with

discussions based on

pictures taken from

approval processes



15h30 17h00 Poultry meat Poultry processing operational performance by FBOs and discussion

on statutory official controls from arrival to the slaughtering

establishment until arrival to the cutting plant

Focusing on animal health and welfare and public health

requirements

General discussion based

on Video of poultry

abattoir’s working

practices from arrival of

birds to processing in

cutting plant


Brno: Andreas Wunsch

17h00 17h15 Introduction to the visit of

establishment

Presentation of the organisation for the visit of an establishment

processing meat

Presentation of documents related to the visit

Event Manager + Training

coordinator



Contract n° (EAHC) 2011 96 04 44/72



Day 4 : Production processes of minced meat, meat preparations and MSM / HACCP


07h30 11h30 Visit: establishment

processing meat and

meat products

Observation, discussion and recording of comments on the

application of Regulation 852/2004 and Regulation 853/2004:

Observation of Construction, Layout, Equipment

Observation of Good Hygiene Practices and other pre-

requisite programme

Observation of delivery of Official Controls by CAs as laid down by

Reg EC 854/2004

Check on documentations from FBO and Competent Authorities

Visit of an establishment

Discussion with Official

Veterinarian and Food

Businesses Operator

representative

Lisbon: Roberto Valcarce & Susana

Carvalho Santos

Brno: Ladislav Steinhauser, Josef

Kamenik


11h30 13h30 Return to the conference venue and lunch

13h30 15h00 Debriefing session of the

morning visit

Observation and discussion on the observations made during the

processing establishment’s visit.

Discussion on the implementation of HACCP based principles by

FBOs establishments processing meat for meat preparations,

minced meat.

Synthesis of observations

by small groups of trainees

Lisbon: Roberto Valcarce

Brno: Ladislav Steinhauser, Josef

Kamenik



15h30 16h45 Production processes of

minced meat, meat

preparation and

mechanically separated

meat

Explanation on the specific processes being carried out by FBO to

attain such products

Description of inherent risks of such products.

Determination of CCPs

Lecture Lisbon: Roberto Valcarce

Brno: Josef Kamenik

16h45 17h30 Further Processing:

Implementation of

procedures based on the

HACCP principles by

FBOs as required by

852/2004

Design and/or assessment of a Food Safety Management System

Food safety management Diary

An example of simplification of requirements placed upon the FBOs

with special emphasis in Small and Medium Enterprises.

Verification controls by the Competent Authority

Lecture + presentation of a

case study

Lisbon: Andreas Wunsch

Brno.: Josef Kamenik



Contract n° (EAHC) 2011 96 04 45/72



Day 5 : Microbiological criteria and data management


09h00 10h30 Microbiological criteria:

food safety criteria and

food hygiene criteria

Microbiological criteria as required by EU law EC 2073/2005

Flexibilities and application of exemptions for small and medium

enterprises

EU drive to reduce the level of zoonoses and food-borne

outbreaks

Principles governing Regs. 2160/2003

Annual EFSA/ECDC report on trends of zoonoses and

food-borne outbreaks in the EU

Lecture Lisbon: Andreas Wunsch

Brno: Iva Steinhauserova


10h45 11h45 Data management for

the delivery of risk-based

official controls

Importance of data management as a tool to enhance consumer

protection and deliver official controls

Integration of information and databases

Early detection system of deviations from baseline

Monitoring of animal health and animal welfare

Data availability to general public as a tool to improve

compliance.

Lecture Lisbon: Miguel Cardo

Brno: Veronika Strechova

11h45 12h30 Conclusions & Closing

ceremony

Review of trainees questions and expectations

Completion and collection of evaluation forms by trainees

Delivery of certificates to trainees

Farewell speech


Event Manager

12h30 13h30 Lunch

After 13h30 Departure of participants

SPECIFIC CHANGES OF THE TECHNICAL PROGRAMME ACCORDING TO THE HOSTING LOCATION:

The presentation of the Competent Authority’s national control system, as an example of a Member State, will be the one of the hosting country:

the Portuguese system for sessions held in Lisbon and the Czech system for sessions held in Brno.

In Brno, a presentation on risk assessment approach in veterinary practice will be delivered by Mr. Jiri Ruprich on Day 3.


Contract n° (EAHC) 2011 96 04 46/72



ANNEX 4:PROGRAMME FOR THE TRAINING ON MILK AND DAIRY PRODUCTS


To contribute towards a common understanding of the relevant legislation: 178/2002, 852/2004, 853/2004, 854/2004 and 882/2004.


To spread knowledge and best practices; to share experience and network with attendees and among them in order to increase the level of

expertise with regards to food safety issues in milk and dairy products .

General organization of the training program

The training will be implemented over a period of 6 working days.

The daily work schedule will be 9h00 to 18h00, with 6.5 hours of effective training time, split in two sessions of 3.5 hours in the morning and 3

hours in the afternoon.

A break of 30 minutes will be organised in the morning and in the afternoon each day.

A lunch and dinner will be offered every day.

The trainees will be requested to arrive on Sunday and to depart on the following Friday evening.

I


Contract n° (EAHC) 2011 96 04 47/72



Day 0: Opening Session


From 9h00 - onwards Arrival of participants and transfer to the hotel

13h00 14h30 Lunch at the Hotel

17h00 17h10 Introduction Presentation of the Programme “Better Training for Safer Food” Presentation Event Manager

17h10 17h40 Registration of

participants

General introduction to

the training course

Registration

Delivery of the training kit

Introduction to the programme

Expectations of the trainees: to verify that the training programme is

well adapted to the expectations of the trainees and envisage

possible corrective actions as appropriate.

Presentation of tutors and trainees

Collection of additional information on personal expectations of the

trainees.

Presentation/discussion in

plenary session


Giorgio Varisco (IT)

Peter Collins (IE)

Balazs Nagy (HU)

17h40 18h20 Milk control system Group activity

Round table discussion and organisation’s models sharing between

countries

Presentation/discussion in

plenary session

Sharing of experience



Peter Collins (IE)

Balazs Nagy (HU)

18h20 18h40 Training course topics for

discussion

Division of participants in working groups and attribution of

assignments to carry out during the week for each group.

Guidelines on task to be carried out.



Peter Collins (IE)

Balazs Nagy (HU)

19h30 22h00 Welcome drink and dinner at the hotel


Contract n° (EAHC) 2011 96 04 48/72



Day 1: Hygiene in Primary Production


09h00 10h30 Raw Milk Production Application of harmonised controls in the primary production

sector:

GHP application at farm level according to EU

requirements

Guideline to verify hygiene milking operations

Hazards identification and discussion

Presentation

Q&A

Luigi Bertocchi (IT)

Marian Potter (IE/HU)


11h00 12h30 Raw Milk Production

Legislative requirements including relevant animal

health rules.

Official controls

Use of check-lists to assess the compliance of farms,

determine the level of risk and design control means

Q&A

Presentation

Q&A

Balazs Nagy

12h30 13h30 Lunch

13h30 14h00 Travel to farm

14h00 15h15 Farm visit Practical examples on how to control milk quality requirements at

farm level:

Critical situation identification and management

Official audit and registration

Practical session

Visit

Balazs Nagy



15h15 15h45 Travel back


16h15 17h30 Debriefing session Debriefing on farm visit, discussion in groups on observations Debriefing Balazs Nagy



18h30 20h00 Guided tour

20h00 22h00 Dinner - Hotel

Day 2: HACCP



Contract n° (EAHC) 2011 96 04 49/72



09h00

10h30

European requirements on

Raw milk production and Visit

of the laboratory

Milk quality control and laboratory requirements

Non-compliance management and FBO responsibility

Data management and data sharing systems

Presentation of the activities of the milk quality laboratory

Role of the National Milk quality reference centre

Presentation

Visit of the laboratory

Session in 2 groups

Tutor

Giuseppe Bolzoni (IT)

Bernadette Hickey (IE)

Local personel - Gábor CSÁSZÁR,

(HU)

Balazs Nagy (HU)


11h00 13h00 HACCP plan and Official

Controls

To contribute to ensuring a uniform approach to official controls

and harmonised fair procedures based on high levels of expertise

Guideline presentation on good hygiene practices and HACCP

verification procedures

Presentation Tutor

Conrad Maas

13h00 14h00 Lunch

14h00 15h30 Assessment of HACCP plan in

the dairy sector

Group discussions and exercises on good hygiene practices and

HACCP, verification procedures

Practical session in working

groups

Group discussions and

exercises

Tutor

Conrad Maas


16h00 17h00 Assessment of HACCP plan in

the dairy sector

Group discussions and exercises on good hygiene practices and

HACCP, verification procedures

Practical session in working

groups

Group discussions and

exercises

Tutor

Conrad Maas

17h00 17h30 Group exercise of the week Discussion in working groups on the tasks assigned for the group

exercise of the week

Discussion in working groups Participants

20h00 22h00 Dinner

Day 3: Hygiene in Processing Plant



Contract n° (EAHC) 2011 96 04 50/72





09h00 10h30 EU requirements

application

Presentation on the EU legislation with reference to the relevant

sections of Regulations 178/2002, 852/2004, 853/2004, 854/2004

and 882/2004; introduction to guidelines.

Legislative requirements concerning registration and/or

(conditional) approval of establishments,

Collection and utilisation of the information on approved

establishments prior and following audits performed by the

competent authority

Organisation of official controls (inspection, testing, approval of

establishments, etc.)

Presentation

Tutor

Peter Collins (IT)

Filippo Castoldi (IE/HU)


10h45 11h00 Travel to processing plant

11h00 13h00

Controls organisation and

audit.

Dairy plant

Group activity in dairy plant:

Hygiene of processing establishments including HACCP and

GHP

Overview of audit process and audit techniques

Hygiene in wrapping, packaging, labelling and traceability

of dairy products

Visit of a dairy plant

Practical session in groups

Tutor

Peter Collins (IT)


Jan Arnau/Marian Potter (EI)

Balazs Nagy (HU)

13h00 13h15 Travel back

13h15 14h15 Lunch

14h15 14h45 Debriefing session Debriefing on dairy plant visit, discussion in group on observations Debriefing Tutor

Peter Collins (IT)


Jan Arnaut

Balazs Nagy (HU)

14h45 16h20 EU requirements

application

Case studies

Activity in working groups for knowledge sharing and discussion

on EU legislative requirements and harmonisation of official

control methods.

Group activity in Working

Groups

Discussion

Tutor

Jan Arnaut/Marian Potter (EI)


Contract n° (EAHC) 2011 96 04 51/72






16h45 17h30

Controls organisation and

audit.

Discussion in group on the conclusion of the group work on case

studies

Debriefing

Discussion on the conclusions

in plenary session

Q&A

Tutor

Jan Arnaut/Marian Potter (EI)

20h00 22h00 Dinner

Day 4: Microbiological criteria


09h00 10h30 Food safety

Microbiological criteria

Microbiological risk analysis- tools for the FBO and official inspector

Process CCP identification in cheese generating data and safety

indicators

Application of Reg. (EC) 2073/05 with particular focus on typical

cheese products.

Scientific based approach to cheese production system according

to EU requirements

Process CCP identification in cheese generating data and safety

indicators

Uniform approach to data management and sharing

Guideline and example: Ars Alimentaria (an example of a data

sharing system help for official controls)

Presentation Tutor

Paolo Daminelli




Predictive microbiology applied to food safety problems

Presentation Tutor

Jozsef Baranyi

13h00 14h00 Lunch


Contract n° (EAHC) 2011 96 04 52/72



Day 4: Microbiological criteria




Division into working groups

Case studies on:

Management of notification in the RASSF system

Management of non-compliance of process hygiene

criteria

Management of non-compliance of microbiological

safety criteria

Management of non-compliance of chemical food safety

criteria (toxins)

Presentation of the case studies and discussion of the results

Group activity

Discussion in plenary

session

Tutor

Paolo Daminelli


16h00 17h30

European Requirements

and Flexibility

Sharing of EU legislation practical examples on whether or not to

allow the sale of raw milk and possible considerations for the risk

manager.

Case presentation on Raw Milk direct selling :

Epidemiological study

Data management

Monitoring system

Presentation/ Discussion

Tutor


Peter Collins (EI)

Balazs Nagy (HU)

20h00 22h00 Social Event*

*In Italy: dinner and wine tasting in Franciacorta region

In Ireland: dinner and traditional Irish dance show

In Hungary: dinner and traditional concert in Buda


Contract n° (EAHC) 2011 96 04 53/72



Day 5: Conclusion


09h00 10h30 Guided discussion in working

groups on:

HACCP

Hygiene requirements at farm

level and in establishments

Risk analysis

Group activity according to guidelines given on Day 1

Discussion on the different subjects and activities observed during

the workshop according to tasks assigned:

- Official controls on hygiene requirements at dairy farms

- Official controls on hygiene requirements in dairy

processing plants

- HACCP

- Chemical and microbiological Risk analysis

Group activity Participants



Peter Collins (IE)

Balazs Nagy (HU)


11h00 12h30 Guided discussion in working

groups on:

HACCP

Hygiene requirements at farm

level and in establishments

Risk analysis

Group activity

Presentation of the results elaborated

Group activity Participants



Peter Collins (IE)

Balazs Nagy (HU)

12h30 13h00 Conclusion Final conclusions and training outcome, evaluation, closing of the

training, certificates award.

Participants


Event Managers

13h00 14h30 Lunch

From 14h30 Departure of participants


Contract n° (EAHC) 2011 96 04 54/72



ANNEX 5: PROGRAMME FOR TRAINING ON FISHERY PRODUCTS General objective of the training:

To contribute to ensuring a uniform approach to official controls and harmonized fair procedures based on high levels of expertise to implement

the relevant regulations (882/2004, 852/2004, 853/2004 and 854/2004), directives and decisions.


To spread knowledge and best practice in order to increase the level of expertise with regards to food safety issues concerning all stages of

production, processing and distribution of fishery products.

General organisation of the training programme

The training will be implemented over a period of 5 and a half working days.

The daily work schedule will be 09h00 to 17h30, with 6 hours of effective training time, split in two sessions of 3 hours in the morning and 3 hours

in the afternoon.


A lunch break will be offered every day.


The trainees will be requested to arrive on Sunday and to depart on the following Friday.


Contract n° (EAHC) 2011 96 04 55/72



SUNDAY AFTERNOON


All day Arrival of participants, transfer and check in at the hotel

19h30 Dinner

MONDAY: PLENARY SESSION


8h45 09h00 Introduction to the

training

To introduce the DG SANCO programme “Better Training for Safer

Food” and the specific objectives of the training sessions on the

Hygiene of the Fishery Products and LBM:

Presentation of the programme and visits

General remarks of the week organisation

Presentation/Lecture Event Manager

DG SANCO Representative

09h00 10h00 Reminders and updates

on Food Hygiene

Legislation

To present a summary of key aspects of legislation and its

application by Competent Authorities in relation to fishery products

and LBM:

Reminders and updates on regulations 178/2002, 882/2004 and

854/2004 – principles and policies

Reminders and updates on regulations 852/2004 and 853/2004

Lecture Else Marie ANDERSEN


10h00 10h30 CASE STUDY 1: Official

Controls at central level

Requirements to Official Control - Introduction to the case study and

instructions to working groups. Themes of discussion and exchange

of experiences:

Planning and reporting of official controls;

Planning and reporting of internal audit;

Management of data from official controls;

Communication with consumers

Presentation of case study Else Marie ANDERSEN



Contract n° (EAHC) 2011 96 04 56/72



MONDAY: PLENARY SESSION


10h30 11h00 Coffee Break and group photo


Controls at central level

CONTINUATION - Each working group will prepare a presentation of

conclusions of the exercise and present in plenary session.

Working group &

Debriefing

Else Marie ANDERSEN


12h30 13h30 Lunch


Controls at regional/local

level

Presentation of the case study and instructions provided to working

groups. Themes of discussion:

Harmonisation of an inspection report;

Communication between central/regional/local level

Methodology of an inspection

Each working group will prepare a presentation of conclusions of the

exercise and it will be presented in plenary session.

Working group &

Debriefing

Pedro MARGARIDO – tutor


15h45 16h45 Hygiene requirements in

fishing vessels, landing

sites and auction halls

Brief introduction to the principal components of the legislation

concerning vessels, auction halls and landing sites in regulations

852/2004 and 853/2004

Lecture Pedro MARGARIDO – tutor

16h45 17h45 Official controls in fishing

vessels and auction hall

To discuss the harmonized application of requirements to Official

controls laid down in regulation 882/2004, 854/2004 and 2074/2005 in

regards to fishing vessels and handling/distribution of primary

products.

Lecture Pedro MARGARIDO – tutor

17h45 17h00 Practical information on the organization of the following day – introduction of the site visit

19h30 Dinner


Contract n° (EAHC) 2011 96 04 57/72



TUESDAY : MORNING SITE VISIT – MICROBIOLOGICAL CRITERIA


8h30 11h00 Site visit – Vessel, landing

site & auction hall

Transport to the location. Visit to the establishments guided by the

local expert and the tutor. Observations and comments.

Visit Pedro MARGARIDO – tutor

Local expert – support of site

visits



fishing vessels, landing

sites, auction hall

Based on the observations made during visits, working groups will

discuss and prepare a presentation of their conclusions according to

their group assignment and will do a presentation for the group.

Working group &

Debriefing

Pedro MARGARIDO – tutor


visits

13h00 14h00 Lunch

14h00 15h00 Microbiological criteria

and hazards related

specifically with fishery

products

Presentation on microbial criteria for fishery products according to

EU Regulation 2073/2005 and best practices to control of biological

hazards which are known to be specifically linked with fisheries

products: e.g.Listeria spp., virus, pathogenic Vibrio spp.., histamine

producing bacteria

(In reference to Opinions of the relevant Scientific Committees

Opinions, Scientific Reports from EFSA, and recent Codex

Alimentarius Guidelines in the fields).




15h30 17h00 CASE STUDY: Specific

hazards of Fishery

products (microbiological

criteria)

Participants together with the tutor will create a dynamic list of those

hazards most frequently related with fishery products, including

details such us: prevalence, growth and survival conditions, risk

assessments and typical control measures.

Group Exercise

Else Marie ANDERSEN



20h00 Dinner


Contract n° (EAHC) 2011 96 04 58/72



WEDNESDAY: LBM & AQUACULTURE


8h45 09h30 Overview main aspects of

Food Safety regarding

LBM

Harmonized application of Hygiene requirements and Health criteria

laid down in regulations 852/2004 and 853/2004, 2073/2005,

2074/2005, and the audit by competent authorities according to

relevant sections of regulation 854/2004

Lecture David LYONS tutor

09h30 10h15 Control of food safety in

aquaculture products

Harmonized application of requirements laid down in regulations on

food hygiene (852/2004 and 853/2004) Fish Health (2006/88), Fish

Feed (183/2005) and Management of Veterinary drugs and the

audit by competent authorities according to relevant sections of

regulation 854/2004.

Lecture Tutor

10h15 11h00 Coffee Break and transport to site visit

11h00 13h00 Site visit – Fish farm Visit to the establishments guided by the local expert and the tutor.

Observations and comments.

Visit Tutor


visits

13h00 14h00 Lunch


aquaculture farms


discuss and prepare and present a presentation of their conclusions

according to their group assignment. Discussion will focus in Official

Controls related to feed and veterinary medicines/residues. Revision

of documentation

Group Exercise &

debriefing

Tutor


visits



aquaculture farms

(Continuation). Presentation of working groups conclusions Group Exercise &

debriefing

Tutor


visits


19h30 Dinner


Contract n° (EAHC) 2011 96 04 59/72



THURSDAY : PROCESSING ESTABLISHMENT OF FISHERY PRODUCTS



Processing plants of

Fishery products

Brief introduction to the hygiene requirements for a processing plant

as laid down in regulations 852/2004 and 853/2004.

Harmonized application of official controls in regard to a fish

processing plant as laid down in regulation 882/2004 and 854/2004

and 2074/2005.

Lecture Tutor

10h30 11h00 Coffee Break and transport to site visit

11h00 13h00 Site visit – Processing plant Visit to the establishments guided by the local expert and the tutor.

Observations and comments.

Visit Tutor


visits

13h00 14h00 Lunch



Fishery products


discuss and prepare a presentation of their conclusions according to

their group assignment and will do a presentation.

Discussion will focus in:

Observation of the construction, layout, equipment

Audit of Good Hygiene Practices and other pre-requisite

programmes

Audit of HACCP program in processing plant

Group Exercise &

debriefing

Tutor


visits




Fishery products

(Continuation). Presentation of working groups conclusions Group Exercise &

debriefing

Tutor


visits

17h15 17h30 Practical information on the organization of the following day

19h00 Farewell Dinner – social event


Contract n° (EAHC) 2011 96 04 60/72



FRIDAY : CONCLUSIONS


09h00 10h00 Requirements to Third

countries imports and

controls at Border

Inspection posts

Presentation of third country controls of fishery products, documental

controls and testing in BIP, management of rejected lots, data basis

tool.




10h30 12h00 Interphases between

Hygiene legislation and

other legislations

Practical exercise focused in the identification of those inter phases

and exchange of experiences regarding handling of responsibility,

coordination and communication as per experience of the

participants

Working group


12h00 12h30 Closing of the training Farewell words by representative of local Competent

Authority and Training Coordinator;

Delivery of training certificates

Final evaluation


Event Manager

12h30 Brunch and departure


Contract n° (EAHC) 2011 96 04 61/72



ANNEX 6: PROGRAMME FOR TRAINING ON LIVE BIVALVE MOLLUSCS


To contribute towards a common understanding of the relevant legislation applicable to live bivalve molluscs (namely 882/2004, 852/2004,

853/2004 and 854/2004 Regulations),and linked directives and decisions, thus aiming towards an harmonization on the way Official Controls are

understood and operationally implemented and enforced by the relevant Competent Authorities’ officials.


To spread knowledge and best practice in order to increase the level of expertise with regards to food safety issues concerning all stages of

production, processing and distribution of fishery products.

General organisation of the training programme

The daily work schedule foresees 6 hours of effective training time, split in two sessions of 3 hours in the morning and 3 hours in the afternoon.

The starting time may vary depending on the site visits to be done.


A lunch break will be offered every day.


The trainees will be requested to arrive on Sunday and to depart on the following Friday.

Day 0

12h00 21h00 Welcome of participants at the airport and transfer to the hotel. Registration at the hotel upon arrival.

20h00 Dinner


Contract n° (EAHC) 2011 96 04 62/72



Day 1 – INTRODUCTION TO LBMs

Time Title of the session Training Objective / Subjects Covered Method of Training

09h00 09h30 Introduction To introduce the DG SANCO programme “Better Training for Safer Food” and the

specific objectives of the training sessions on the Hygiene of the Fishery Products and

LBM:

Welcome address

Presentation of the programme and visits

Presentation of the tutors

Presentation of the participants

Presentation of the training to

participants

09h30 10h30 Reminders and updates on Food

Hygiene Legislation:- focused on

controls related to Live Bivalve Molluscs

Import of Bivalves from Third Countries to

EU

To present a summary main aspects of legislation and its application by Competent

Authorities in relation to LBM:



Approval Procedures

Import controls at BIP’s

Presentation / discussion in plenary

session

10h30 11h00 Coffee-break

11h00 12h00 Introduction to Biology of LBM Types of LBM

Influence of the biology in the purification

Specific farming techniques

Presentation / discussion in plenary

session

12h00 12h30 Toxic phytoplankton Toxicity produced by the phytoplankton and its incidence in LBMs Presentation / discussion in plenary

session

12h30 13h30 Lunch in the Hotel

13h30 14h15 Marine biotoxins and the Community

Reference Laboratory of LBM

Methods of marine biotoxins analysis

Comparative tests

Research of new methods of analysis

Collaboration with laboratories in charge of the analysis of marine biotoxins in third

party countries

Quality assurance system based on the principles of Good Laboratory Practices

(GLP) and on the EN 45 000 criteria

Presentation / discussion

14h15 15h00 Health standards : microbiological

control and virus contamination

Health standards for LBM : (Reg 852/2004)

Microbiological criteria: bacteriological controls and viral contaminants of shellfish

Presentation /discussion

15h00 15h30 Coffee-break


Contract n° (EAHC) 2011 96 04 63/72



Day 1 – INTRODUCTION TO LBMs

Time Title of the session Training Objective / Subjects Covered Method of Training

15h30 16h00 Health standards : contaminants Health standards for LBM: chemical contaminants and dioxins

Heavy metals and PAH: maximum levels, sampling criteria and analysis methods


16h00 17h30 Group discussion Group discussion and sharing of experiences among participants Discussion/conclusions

17h30 17h40 Organization of the 2nd day

20h00 Dinner

Day 2 – PRODUCTION AREAS

Time Title of the session Training Objective / Subjects Covered Method of Training / Tutor

09h00 10h00 Classification and control of productions

areas and monitoring system: HARVEST OF

LBMs

Establishments of boundaries

Classification of production areas

Control and monitoring of production areas (water and shellfish): sampling plans,

toxic phytoplankton and biotoxins, microbiological and chemical analysis,

laboratory methods.


10h00 10h30 Transport to harvest area

10h30 13h00 Visit to a harvest area and laboratory of

control of production areas

Practical explanations on the classification and monitoring of production areas

Practicalities of control and management of production areas and monitoring

programmes

Practical demonstration of monitoring of a production area

Site visit

Observations and guided

exercises by tutors on the site

13h00 14h00 Lunch

14h00 15h30 Visit to Laboratory of control

Second part

CONTINUATION Site visit

15h30 17h30 Harmonized controls and monitoring of

production areas in the EU

Based on the observations made during visits, discussion and comments of the

harmonization of requirements and controls in Member State.

Group discussion between

trainees and presentation of

synthesis and conclusions

17h30 17h40 Organization of the 3rd day Conclusions of the day, and introduction to next day’s activities

20h00 Dinner


Contract n° (EAHC) 2011 96 04 64/72



Day 3 – PURIFICATION SYSTEMS

Time Title of the session Training Objective / Subjects Covered Method of Training / tutor

09h00 09h45 Pufication systems and hygiene

requirements

To present different purification systems in the EU and compliment of hygiene

requirements laid down in regulation 852/2004 and 853/2004. HACCP.

Presentation / discussion in

plenary session

10h00 10h30 Transport to a purification centre

10h30 13h00 Visit: Purification center of LBM Visit to a purification centre, to discuss and record comments of the harmonization of

hygiene requirements and controls in Member States

Visit to a Purification center of

LBM -



13h00 15h00 Lunch and return back to training center

15h00 17h00 Official controls of LBM :Purification

Center and dispatching centers

Based on the observations made during visits, discussion and comments of the

harmonization of requirements and controls in Member State.

Debriefing: presentations and

group discussions on the relevant

sections of the legislation

17h00 17h15 Organization of the 4th day Preparation of the study visit to a processing plant of LBM: information of the company,

organization of the study visit, presentation of the documents to be used during the visit

and distribution grids. Practical organization of the following day.

20h00 Dinner

Day 4 – PROCESSING PLANTS OF LBMs

Time Title of the session Training Objective / Subjects Covered Method of Training / Tutor

08h15 09h00 Check out from hotel in Chioggia

9h00 10h00 Hygiene requirements in Processing of

LBM

LBMs cooking , freezing, High Hydrostatic pressure applied to LBMs

Hygiene criteria of the process

Preparation of the site visit

Lecture

10h00 11h00 Transport to the processing plant

11h00 13h00 Visit: cooking and processing

establishment of LBM

To discuss the harmonized application of Hygiene requirements laid down in regulation

852/2004 and 853/2004 and the audit by competent authorities according to relevant

sections of regulation 854/2004

Observation of the construction, layout, equipment

Audit of Good Hygiene Practices and other pre-requisite programmes

Audit HACCP programs in processing plant

Visit to a processing plant of LBM



13h00 16h00 Lunch and transport to the training center


Contract n° (EAHC) 2011 96 04 65/72



16h00 17h30 Lectures Based on the observations made during the morning visits, to discuss and record

comments of the harmonization of hygiene requirements and controls in Member

States:

Structural and equipment requirements for establishments

Hygiene requirements for processing plants

Audit of HACCP and GMP

Wrapping and packaging

Labelling

Storage

Transport

Documentation procedures

Traceability

Questions and Answers for establishments

Debriefing: presentations and

group discussions on the relevant

sections of the legislation, based

on the example seen in the

morning visit

Group discussion between

trainees and presentation of

synthesis and conclusions

20h30 Farewell dinner in Venice

Day 5 – CONCLUSIONS AND FAREWELL

Time Title of the session Training Objective / Subjects Covered Method of Training / Name of

responsible tutor

09h00 10h00 Import of LBMs Requisites applicable to the import of LBMs from Third countries. LBMs´Control at BIPs. Presentation

10h00 11h30 Group work on harmonization and

discussion

To make a synthesis on some key topics of interest: main goals, flexibility and

harmonization, new challenges – round table discussions and working groups:

Summary of the training and the main conclusions by the lead tutor

Remarks by the trainees

Group discussion and

presentations from participants.

Sharing of experiences and

synthesis of discussions by small

group of trainees

11h30 12h00 Coffee break

12h00 13h00 Farewell ceremony and delivery of

training certificates

Evaluation of the training

Distribution of training certificates

Event Manager

13h00 Brunch and travel back of participants


Contract n° (EAHC) 2011 96 04 66/72



ANNEX 7: PROGRAMME FOR TRAINING ON BABY FOOD

Day 1 : Introduction


Before 15h30 Arrival of participants and transfer to the training venues

Check-in at hotel

18h30 19h00 Session 1.1

Registration of

participants and General

introduction to the

training course

Registration

Delivery of the training kit

Introduction to the programme

Expectations of the trainees

Lecture Training coordinator

Event Manager

19h00 20h00 Welcome drink


Day 2 : Regulations and Group Exercises

Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible

tutor

9h 00 9 20 Session 2.1 Introduction to the FVO and the role of the FVO. Lecture FVO Speaker

9h 20 10h 30 Session 2.2

EU Regulations and Directives

Introduction to EU Law for the manufacture and placing on the market Infant

formula/follow on formula and other baby food including the supply chain. To

recall for the participants the requirement under food hygiene regulations, micro

criteria, and specific regulations relating to IF/FOF Cereal Based Baby Foods and

Other Baby Foods.

Lecture John Doody

10h.30 11h00 Coffee Break

11h00 11h 45 Session 2.3

Manufacturing

Processes for the manufacture of Infant Formula and follow on formula including

Ready to Feed formula. To familiarise the participants with the manufacturing

steps in the production of IF/FOF/RTF.

Assessing the appropriateness of HACCP system for IF/FOF/RTF.

Practical HACCP including appropriate control of inputs

Lecture John Doody

Peter Collins


Contract n° (EAHC) 2011 96 04 67/72



Day 2 : Regulations and Group Exercises


tutor

11h 45 12h15 Session 2.4

Export to third countries

To present the requirements of Dir 92/52 on IF/FOF intended for export to third

countries including requirement of Codex CAC/RCP/66-2008. lecture Peter Collins

12h30 14h 00 Lunch

14h00 14h45 Session 2.5

Inspection /Audit

Programming and Methods

Preparation of an inspection program including guidelines and checklists and

other inspection tools.

To instruct the participants in the preparation of control program and inspection

and audit methods (IF/FOF) including controls on ingredients

Lecture Peter Collins

14h45 15h15 Session 2.6

Pesticides and contaminants

To inform the participants of the requirements of Reg. 1881/2006 and sampling in

accordance with Reg1882/2006 EC

Lecture Michael Hickey

15h.15 15h30 Coffee Break

15h30 17h00 Session 2.7

Inspection programming

Group Exercises All

tutors

Inspection programming and SOP preparation.

An exercise designed to allow the participant work in groups to prepare an

inspection/audit plans for different processes. (Infant formula /FOF and other

baby food)

Group Exercises Peter Collins

John Doody

Michael Hickey

17h00 17h30 Session 2.8

Group discussion and

presentation of exercise

output

To share the outcomes of the exercises and comment on the adequacy to the EU

requirements

Discussion Peter Collins

John Doody

Michael Hickey

19h00 20h 00 Evening Meal


Contract n° (EAHC) 2011 96 04 68/72



Day 3 : Product Specific Regulations


tutor

9h 00 10h30 Session 3.1

Specific requirements for

IF/FOF

Specific requirements for infant formula /follow on formula. Com Dir 2006/141EC

and labelling, presentation and advertising. Dir. 2000/13/EC.

To instruct the participants on the assessment of the composition of IF/FOF and the

labelling presentation and advertising requirements including reading and

assessing labelling and advertising

Lecture Almudena Rollan


11h00 12h00 Session 3.2


cereal based baby food

Specific requirements for Cereal based products. Dir.2006/125 EC and labeling

presentation and advertising Dir.2000/13/EC.

To instruct the participants on the assessment of the composition of cereal based

baby food and the labeling and advertising requirement including reading ad

assessing labeling and advertising including developing labeling regulations.

Lecture Almudena Rollan

12h00 12h30 Session 3.3


cereal based baby food

To answer to the questions of the trainees, to let them share their comments on

the topics related to the lecture, to help them clarifying any difficulty related to

the application of the legislation

Discussion / Questions Almudena Rollan

John Doody

12h30 14h00 Lunch

14h00 15h30 Session 3.4 Afternoon: group work. Practical study in groups of advertising material and

reading of labels.

To gain practical experience in the conformity assessment of products proposed

for registration as IF/FOF and CBP by the mean of exercise sing fake labels

Group exercises Almudena Rollan

John Doody

Peter Collins


15h45 17h00 Session 3.5 Group work continued and reported Group exercises Almudena Rollan

John Doody

Peter Collins

17h00 17h30 Session3.6 Preparation for visit to Infant formula factory

To introduce the organisation of the next day and explain the behaviour to adopt

in the framework of the visit

Lecture John Doody

Sébastien Rahoux



Contract n° (EAHC) 2011 96 04 69/72



Day 4 :Factory visit and workshops


8h00 12h30 Session 4.1

Factory visit:

-Abbott IF/FOF factory

(Ireland)

Travel to the factory.

To provide the participants with a practical example of an

inspection and to observe own controls at the premises.

(Coffee will be served during the group work]

Visit John Doody

Marian Potter

12h15 13 h30 Lunch

13h30 14h00 Session 4.2

Exterior of the plant

Continuation of the above Visit John Doody

Marian Potter

14h00 15h30 Session 4.3

Debriefing of the factory

visit

To work in small groups to share and compare trainee’s own

assessment of the visited factory, to prepare a short presentation on

particular aspects of visit

To report on the group work

(Coffee will be served during the group work]

Group work and plenary

discussion

Factory’s staff

John Doody

Marian Potter

15h30 16h15 Session 4.4

Factory’s operational

procedures

To explain the operation procedures implemented by the factory

regarding HACCP, Laboratory, Regulatory Affairs.

Lecture Factory’s staff

John Doody

Marian Potter

16h15 16h30 Session 4.5

Preparation for laboratory

visit

Allocation of group work for the visit to laboratory (Day5) Lecture John Doody

Sébastien Rahoux



Contract n° (EAHC) 2011 96 04 70/72



Day 5 :Visit to Laboratory


09h00 11h30 Session 5.1

Laboratory Visit

To inform the participants of the duties of the Official laboratory and

National Reference Laboratory and observe the sample handling

and the testing method and result reporting.

To discuss composition controls and testing programmes. To discuss

sampling plans and monitoring programmes

Lecture / Visit John Doody

Martin Rae

Regina Heslin

11h30 12h30 Session 5.2

Debriefing of the

laboratory visit

To work in small groups to share and compare trainee’s own

understanding of EU requirements regardin monitoring plans, to

prepare a short presentation on particular aspects of visit

Exercise / reporting John Doody

Martin Rae

Regina Heslin

12h30 14h00 Lunch and transportation

14h 00 15h00 Session 5.3

Manufacturing

Processes for the manufacture of cereal based baby food. To

familiarise the participants with the processes involved in the

manufacture or cereal based and other baby foods

Assessing the appropriateness of HACCP system for CB and OBF.

Practical HACCP including appropriate control of inputs

Lecture Zoe Mousia

15h00 15h30 Session 5.4

Inspection/Audit

programming and

methods

Preparation of inspection program.(CBP)

To instruct the participant in the preparation of control program and

inspection and audit methods (cereal based products) including

controls on ingredients.

Lecture Zoe Mousia

15h30 15h45 Coffee Break (short)

15h45 16h45 Session 5.5

Inspection programming

and SOP preparation

An exercise designed to allow the participant work in groups to

prepare an inspection/audit plans for different processes. (Cereal

Based Products and other baby food)

Group Exercises Zoe Mousia

John Doody

16h45 18h45 Shopping in Dublin



Contract n° (EAHC) 2011 96 04 71/72



Day 6 : Conclusion


9h00 10h30 Session 6.1

Food Contact Materials

To make the participants familiar with the requirement for food

contact materials and methods to assess compliance.

(Reg1935/2004 EC)

Lecture Zoe Mousia


11h00 11h30 Session 6.2

Food Contact materials

Practical Exercise on Food Contact Materials Group Exercise Zoe Mousia

11h30 12h00 Session6.3

Final conclusions

To clarify the last questions of participants regarding the application

of controls for baby food products

To receive the feedback of the trainees regarding the organization

of the training and the possibilities for improvement

To perform the final evaluation of the course and deliver training

certificates

Discussion in plenary John Doody

Sébastien Rahoux

12h00 12h30 Lunch

After 12h30 Departure of participants


Contract n° (EAHC) 2011 96 04 72/72



ANNEX 8: SUBMISSION OF REGISTRATION FORMS This Annex contains information on how to use the templates of the documents required

for registering participants at the training sessions.

The registration of participants should be made using the following registration forms:

HC_Op14_Registration Meat 2013.doc for meat and meat products,

HC_Op14_Registration Milk 2013.doc for milk and dairy products, or

HC_Op14_Registration Fish 2013.doc for fishery products and LBM.

HC_Op14_Registration Baby 2013.doc for sessions on baby food.

Recommendations on how to fill-in and submit documents:

Participants should only select one session2 on the registration form

The information must be put into the “Grey” fields. Simply click on the “grey”

area and type your text. Participants should then save their registration (the

form + the CV) under one unique word document with a new name

Use the following rules when giving a name for your registration document

<Field_SessionNo_Country_Familyname.doc>, for example:

Meat_Session2_France_Martinus.doc

(2 is the number of the session, e.g. 1,2,3,4,5,…10,11).

In doing this, the participant confirms that he/she will definitely attend the

identified session

The National Contact Point may then send it to the relevant Event Managers

for Meat, Dairy, Baby or Fishery products (refer to paragraph 1.6, page 4 or to

the email address indicated at the bottom of the registration form), according

to the nature of the training session to be attended.

2 For each session, each beneficiary country has been attributed a specific number of seats in order to maintain the

balance between all Member States and third countries. The NCP are kindly requested to assist the managers of the

programme by respecting the proposed allocations.

Training Location Responsible Event Manager e-mail address

Meat products

Lisbon (PT) Ms. Charline Claveau [email protected]

Brno (CZ) Ms. Paula Steinhauserova

Dairy products

Brescia (IT)

Ms. Maria Domenica Ciamillo

/ Mr. Matteo Morini

[email protected]

Dublin (IE)

Budapest (HU)

Fishery Products

Hirtshals (DK) Ms. Elisa Rubio

[email protected]

Chioggia (IT)

Howth (IE) Mrs. Carmen Serrano

Baby Food

Barcelona (SP) Mr. Carlos Garcia Lopez / Mr.

Sébastien Rahoux [email protected]

Dublin (IE) Mr. Sébastien RAHOUX / Ms.

Audrey FERRAN





Documents

List of budget Items - Ministero della Salute