Coming Events

Movements of Dogs & Cats - Session 8

Athens, Greece

11-12-2018

14-12-2018

Food Contact Materials - session 2

Ghent, Belgium

17-12-2018

20-12-2018

Zoonoses - Session 4

Paris, France

21-01-2019

24-01-2019

Food Composition and Information - Session 8

Lisbon, Portugal

28-01-2019

01-02-2019

Food Contact Materials - session 3

Valencia, Spain

12-02-2019

15-02-2019

Food Improvement Agent - Course A, Session 1

Amsterdam, Netherlands

18-02-2019

22-02-2019

Zoonoses - Session 5

Venice, Italy

26-02-2019

01-03-2019

Food Composition and Information - Session 9

Budapest, Hungary

11-03-2019

15-03-2019

Food Improvement Agent - Course A, Session 2

Rita, Latvia

11-03-2019

15-03-2019

Food Composition and Information - Session 10

Athens, Greece

01-04-2019

05-04-2019

Microbiological Controls - Session 1

  • Event Detail
Event : Microbiological Controls - Session 1
Start Date : 2018-07-03
End Date : 2018-07-06
Organized at : , Brussels, Belgium-
Description :

This event will be the first training session organised under the project “implementation of union rules in relation to microbiological criteria and on the monitoring and control of zoonoses and zoonotic agents”, Course Microbiological Criteria. The subject covered are:

  • Overview on microbiological criteria
  • Microbiological sampling and testing in the context of official controls
  • Implementation of Microbiological Criteria at FBO level
  • Meat Inspection and Campylobacter control in poultry production chains

It will welcome 30 participants from the EU Member States, Candidate Countries and EEA countries.

Programme:

cf. attached programme

Training center & Accommodation:

Participants will be accommodated at the Manos Stephanie Hotel****

Chaussée de Charleroi, 28

1060 Brussels - Belgium

Tel: 32 (0)2 5390250

website: http://www.manosstephanie.com/

 

The training course will be organised in Manos Conference Centre****, perfect venue for seminars in Brussels, at 200 meters by walk from the hotel.

Participants will find a lot of tourist attractions and spend a very nice day getting to know better our culture, history and tradition. Brussels is a city willing to share its legendary Grand-Place with its rounded cobblestones and golden houses, the Manneken Pis, the speech bubbles of its comic books, its Art Nouveau exteriors and its surrealism. And to taste the Brussels way of life, participants will have time to discover fluffy waffles and mesmerising chocolates.

 

Participants will be accommodated in classic room elegantly furnished and decorated in the Louis XVI style, with large working desk, TV (55 channels), individually controlled air-conditioning, mini-bar, in-room safe. The richly appointed marble bathrooms are equipped with hair-dryers, bathrobes and luxury toiletries. Some classic rooms have a private terrace/Balcony.

Objectives:

The specific objectives of Course Microbiological Criteria:

  • Improve knowledge regarding Microbiological criteria in the EU legislation (Reg (EC) n°2073/2005 and amendments);
  • Explain how food business operator have to comply with Microbiological Criteria, including Process Hygiene Criteria and provisions regarding sampling plans in the framework of HACCP-based food safety control plans.
  • Explain how FBOs should comply with various technical guidance documents regarding Listeria monocytogenes testing and shelf-life studies in ready-to-eat foods
  • Improve the capacity of Food inspectors to verify the implementation of microbiological criteria, including the framework of meat inspections
  • Improve knowledge regarding the control of Campylobacter in the poultry supply chain, including the implementation of the new PHC for Campylobacter in poultry carcases.
  • Improve knowledge regarding requirements applying to microbiological sampling and testing of food in the context of official controls
Deadline for registration:June 18, 2018
Selection procedure:

The criteria to attend the training session are the following:

  • Relevant technical background: participants should preferably have the necessary knowledge in the relevant legislation and controls of food information and nutrient values;
  • Relevancy to daily work: participants should, in priority, be staff of the competent authorities and be involved in the control of food products;
  • Sufficient language skills: 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 the outputs of the training sessions with colleagues.

The registration of the trainees is based on the submission of applications by the national contact point.

Information to participants:
Download programme:1528280709_Course 1 Microcriteria.pdf
Information to participants not financed:
 

AETS consortium