Food Additives, Flavouring & Enzymes - Course 1, Session 2

  • Event Detail
Event : Food Additives, Flavouring & Enzymes - Course 1, Session 2
Start Date : 2016-05-16
End Date : 2016-05-20
Organized at : , Tallin, Estonia-
Description :

This event will be the second training session organised under the project “EVALUATION, AUTHORIZATION AND CONTROL OF FOOD ADDITIVES, FLAVOURINGS AND ENZYMES IN THE EU”, Course 1: Understanding of EU regulations and guidelines on food improvement agents and inspection practices in the framework of the Better Training for Safer Food initiative.

It will welcome 33 participants from the EU Member States, Candidate Countries and EEA countries.

Programme:

See attached

Training center & Accommodation:

The session will be held in Tallinn (Estonia). Accommodation will be provided for participants at the Sokos Hotel Viru.

The participants will attend the tutors’ presentations and working sessions in the facilities of the Sokos Hotel Viru where lunches, dinners and coffee breaks will be served.

Training sessions will be performed in English.

Objectives:

To inform regulatory and control authorities about the new approach enacted for the evaluation, authorisation and control of food additives, flavourings and enzymes. Therefore ensuring a common understanding of the new regulation on food improvement agents and introducing the major changes to inspectors by practicing on inspection methods during the workshop.

Deadline for registration:08 April 2016
Selection procedure:

The selection criteria for participants to COURSE TYPE 1 are:

  • Relevancy to daily work: participants should in priority be staff of Competent Authorities, with a position related to Official Controls;
  • Sufficient level of language: in order to ensure the transfer of knowledge and opportunities to exchange views, participants should master the language of the training session for which they applied;
  • 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.
Information to participants:1460378646_BTSF_Information_to_Participants.pdf
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