foodimprovementagents

Contract: CHAFEA 2017 96 11 - Organisation and implementation of training activities on the legislation and control of food improvement agents in the EU under the "BTSF" initiative. This programme, about EU approach for the evaluation, authorisation, monitoring and control of food additives, flavourings and enzymes, includes new practical-oriented features to facilitate understanding of the legislation and its enforcement.

  • Number of events in 2019 and 2020: 14
  • Seminar duration: 4 working days
  • Regional coverage: Ireland, Germany, Greece, Poland and Spain.

 

Objective

This programme, about EU approach for the evaluation, authorisation, monitoring and control of food additives, flavourings and enzymes, includes new practical-oriented features to facilitate understanding of the legislation and its enforcement. Two type of courses will be implemented:

Course A - featuring case studies to learn how to apply the harmonised regulation, theoretical and practical training regarding common aspects to every type of FIA, quantum satis and carry over principles, and specific modules addressing respectively food additives, flavourings and enzymes.

The course A is related to the understanding of EU regulations and guidelines on food improvement agents and inspection practices and its main objective of this course is to inform regulatory and control authorities about the new approach enacted for the evaluation, authorisation and control of food additives, flavourings and enzymes.

Course B - addressing all the steps to plan, implement and monitor official controls on FIA efficiently, and featuring the development of pedagogical project where participants will gradually develop a comprehensive control plan for a specific food chain.

Course type B relates to the monitoring and official controls plans of food improvement agents. Its objective is to help participants understand how to set priorities, identify which food businesses must be controlled and what to control in to monitor misuse of food additives, food flavourings and food enzymes. Therefore, the aim is to ensure appropriate and harmonised implementation of monitoring and official controls plans for these food improvement agents at EU MS level.

Taking into consideration that the programme on Food Improvement Agents has been in place for several years, the time spent to remind participants of the legal background in Course B is reduced. These aspects will be addressed in detail before the course through a voluntary Webinar opened to the participants registered in Course B.

Support provided by the project

Travel

For each supported participant, the project will provide a return flight ticket - in economy class or a return train ticket in first class using the most direct route.

For participants from non-EU 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 or station to the hotel will be arranged by the organiser, 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;

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;
  • A group photo.

Selection of participant

The selection criteria for participants to COURSE A are:

  • Relevant technical background: participants should preferably have the necessary knowledge in the relevant legislation and controls of food improvement agents;
  • Relevancy to daily work: participants should, in priority, be staff of the competent authorities and be involved in the control of food products as field inspector;
  • Sufficient level of English language: in order to ensure the transfer of knowledge and opportunities to exchange views, participants should master the language of the training session for which they applied;
  • Ability to share their experience: priority will be given to participants whose position will allow them to share with colleagues the outputs of the training sessions.

 

The selection criteria for participants to COURSE B are:

  • Relevant technical background: participants should preferably have the necessary knowledge in the relevant legislation and controls of food improvement agents;
  • Relevancy to daily work: participants should, in priority, be staff of the competent authorities and be involved in the control of food products in central/regional authorities;
  • Sufficient level of English language: in order to ensure the transfer of knowledge and opportunities to exchange views, participants should master the language of the training session for which they applied;
  • Ability to share their experience: priority will be given to participants whose position will allow them to share with colleagues the outputs of the training sessions.

 

The Project Manager will take care to give priority the participants corresponding to these criteria.

Consortium Partner

AETS Consortium is composed of AETS (France, Leading compagny), AINIA (Spain), AESA (Belgium) and NFS (Belgium).

Contact

National Contact Points in charge of identification of participants: https://ec.europa.eu/food/sites/food/files/safety/docs/btsf_national-contact-points.pdf

Project Management: Monika KUUSK (AETS); Cette adresse e-mail est protégée contre les robots spammeurs. Vous devez activer le JavaScript pour la visualiser.

Registration of trainees: Niamh O'BRIEN (AETS); Cette adresse e-mail est protégée contre les robots spammeurs. Vous devez activer le JavaScript pour la visualiser.

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