Food Additives, Flavouring & Enzymes - Course 2, Session 4

  • Event Detail
Event : Food Additives, Flavouring & Enzymes - Course 2, Session 4
Start Date : 2017-10-02
End Date : 2017-10-06
Organized at : , Frankfort, Germany-
Description :

This is the 4th session of the Course 2 on "Training activities on Food Additives, Enzymes and Flavourings". This session will take place in Frankfort (Germany) from the 2nd to the 6th october 2017.


Main topic addressed

  • Provisions of Regulation (EC) 882/2004 on official controls (including updates on the frequency and effectiveness of controls) and Art. 27 to Regulation (EC) 1333/2008 and Art. 20 of Regulation (EC) No 1334/2008 on the monitoring of food additives and flavourings;
  • Questions and difficulties encountered during control of FIA,
  • Responsibilities over the chain of FIA controls through examples and practical exercises;
  • Aim of implementing control plans of FIA;
  • Methods to set priorities and implement national control plans for FIA in an uniform way;
  • Scope of the control plans;
  • Planning and priorities of FIA controls;
  • Controls of FIA to be performed according to the food business operator activity;
  • Controls methods;
  • Useful tools and guidelines;
  • Official sampling and analysis of FIA.
Training center & Accommodation:

To understand how to set priorities, identify which are the priority food businesses to be controlled and How to control the correct use of food additives and food flavourings.. Therefore ensuring appropriate and harmonised implementation of monitoring and official controls plans for these food improvement agents at EU MS level.

Deadline for registration:03 March 2017
Selection procedure:

This course is opened only to those who attended COURSE TYPE 1.

It targets as a priority officers of EU Member States working at food control authorities (including laboratories) and are responsible for the development, coordination and implementation of the official monitoring and controls plans.

Information to participants:
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