Food Additives, Flavouring and Enzymes

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

Athens, Greece

25-04-2016

29-04-2016

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

Tallin, Estonia

16-05-2016

20-05-2016

Food Additives, Flavouring & Enzymes - Course 1, Session 3

Trim, Ireland

13-06-2016

17-06-2016

Food Additives, Flavouring & Enzymes - Course 1, Session 4

Valencia, Spain

11-07-2016

15-07-2016

Food Additives, Flavouring & Enzymes - Course 1, Session 5

Trim, Ireland

19-09-2016

23-09-2016

Food Additives, Flavouring & Enzymes - Course 1, Session 6

Athens, Greece

07-11-2016

11-11-2016

Food Additives, Flavouring & Enzymes - Course 1, Session 7

Trim, Ireland

23-01-2017

27-01-2017

Food Additives, Flavouring & Enzymes - Course 1, Session 8

Athens, Greece

13-03-2017

17-03-2017

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

Trim, Ireland

12-06-2017

16-06-2017

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

Franckfort, Germany

03-07-2017

07-07-2017

Food Additives, Flavouring & Enzymes - Course 2, Session 3

Trim, Ireland

25-09-2017

29-09-2017

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

Frankfort, Germany

02-10-2017

06-10-2017

Food Additives, Flavouring & Enzymes

foodadditves

Contract:  EAHC 2013 96 04 -

Organisation and implementation of training activities on food additives, flavourings and enzymes under BTSF – PHASE II.

In 2016-2017, twelve four days training sessions will be organised in Ireland, Spain, Greece, Germany and Estonia. 
This programme about the EU approach for the evaluation, authorisation, monitoring and control of food additives, flavourings and enzymes includes new practical-oriented features to facilitate the understanding of the legislation and its enforcement.


Objectives

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

COURSE TYPE 1 on the understanding of EU regulations and guidelines on food improvement agents and inspection practices

The 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. The final aim is ensuring a common understanding of the regulations on food improvement agents and introducing the major changes to inspectors by practicing during the workshop.

This course is focused on practice, it includes many interactive exercises to facilitate the understanding of EU legislation and of its key principles such as the carry-over, Quantum Satis, specific calculations needed for enforcement purposes (e.g. ingoing nitrites/nitrates amounts). It provides also a ground for practicing on inspection procedures and labelling controls through field visits organised in food businesses using or producing additives.

COURSE TYPE 2 on the monitoring and official controls plans of food improvement agents

The objective of this course is to help participants understand how to set priorities, identify which food businesses must be controlled and what to control in order to monitor misuse of food additives, food flavourings and food enzymes. Therefore ensuring appropriate and harmonised implementation of monitoring and official controls plans for these food improvement agents at EU MS level.

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 in a central administration level (including laboratories) and are responsible for the development, coordination and implementation of the official monitoring and controls plans.

 

Selection of Participants

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.

 

The selection criteria for participants to COURSE TYPE 2 are:

  • Prior participation to COURSE TYPE 1;
  • Preferably officers of EU Member States working at food control authorities in a central administration level (including laboratories) and who are responsible for the development, coordination or implementation of the official monitoring and controls plans.

 

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

 

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 3th 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 and field visits (for COURSE TYPE 1);
  • Costs of transport to the closest airport or train station and visa costs if any.

 

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.

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


Consortium partners

-       AETS (leader)

-       AESA (partner)

-       AINIA (partner)

 

Contact person

 

Fabrice Claverie, Project Manager

Niamh O’ Brian, Registration desk

Email: JLIB_HTML_CLOAKING

Website: www.foodinfo-europe.com

 

<p>The profiles of the applicants should respect the following criteria: </p>
<ul>
<li>Be officers of the National Competent Authority, relevant Government Ministries, Inspection services and official food-testing laboratories, involved in official controls in the EU and EEA Countries, on import of products of non-animal origin;</li>
<li>Be involved in the drafting or adaptation of policies and Regulations in line with Regulation (EC) 882/2004.</li>
<li>Be preferably in a position to disseminate the knowledge acquired during the workshop within the National Competent Authority and/or to private sector operators.</li>
<li>Proficiency in the language of the training (English)</li>
</ul>
<p>NCPs are welcome to send participants who will not be supported by the project.</p>