The project, issued under the "Better Training for Safer Food" initiative by the European Agency for Health and Consumers, deals with organising a series of 5-days technical training sessions (33) focusing on the following fields: a) food hygiene and controls on meat products ( 7 sessions in United Kingdom, 2 in Belgium, 2 in Hungary)) b) food hygiene and controls on dairy products (7 sessions in Italy, 2 in Ireland, 2 in Hungary) c) food hygiene and controls on fishery products (7 sessions in Spain, 2 in Ireland, 2 in Denmark) There are 22 participants per training session in average, all of them from competent authorities in charge of food control in EU member States and Third countries. The programmes include reminders, explanations on the Food Law, visits of establishments and debriefing, practical exercises and experience sharing sessions. In addition to the coordination of the whole training programme, AETS is responsible for the organisation of the training sessions related to meat products. In the framework of this activity, the following topics are addressed: - legislative requirements concerning registration, approval, ante-mortem and post-mortem inspection, general hygiene requirements and HACCP - official controls concerning primary production inspections in slaughterhouses and de-boning establishments, peculiarities with regard to fresh meat, farm game, wild game, emergency slaughter - official control concerning microbiological criteria - on-site inspection of establishments involved in the production or processing of meat Participants are approximately 600 (200 per type of session) coming from EU member states and candidate countries, and 126 (42 per type of session) from third countries.

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