Hazard Analysis and Critical Control Point - eLearning module

This eLearning course is aimed at allowing participants to improve their knowledge and skills in:

  • EU legislation and relevant international standards.
  • Background and principles of HACCP.
  • HACCP methodology, development of HACCP plans and document management.
  • Implementation and validation of HACCP plans.
  • Information on the different materials used in Food Contact Materials.
  • Audit principles and management, to verify implementation of HACCP systems and compliance with food and feed requirements.

Features

 365 days access
  • Average dedication: 8 hours
Online
  • 5 Units
  • Self-Paced
  • Multimedia
Available in:

How to Register

Hazard Analysis and Critical Control Point - eLearning module

Food Improvement Agents - eLearning module

The eLearning module aims to give a basic understanding of EU legislation on Food Improvement Agents (FIAs), in particular:

  • How food additives, food flavourings and food enzymes are regulated in the EU.
  • What are the requirements for their authorisation in the EU (Common Authorisation Procedure).
  • What are the requirements for food business operators using FIAs in the EU.
  • What should be verified by the competent authorities when confirming compliance with relevant legislation.
  • To provide information about the current re-evaluation programme on food additives and flavourings.

Features

 365 days access
  • Average duration: 6 hours
Online
  • 4 Units
  • Self-Paced
  • Multimedia
Available in:

How to Register

Food Improvement Agents - eLearning module

Food hygiene requirements for fishery products and live bivalve molluscs, and their official control - eLearning Module

This eLearning course is aimed at allowing participants to improve their knowledge and skills in:

  • The legislative requirements for fishery products and live bivalve molluscs throughout the production and distribution chain, including primary production.
  • The requirements for vessels and on-land establishments.
  • The tasks of the competent authorities.
  • The tasks and responsibilities of food business operators in order to meet the legislative requirements for fishery products and live bivalve molluscs.

Features

365 days access
  • Average dedication: 8 hours
Online
  • 6 Units
  • Self-Paced
  • Multimedia
Available in:

How to Register

Food hygiene requirements for fishery products and live bivalve molluscs, and their official control - eLearning Module

Agri-food fraud investigation techniques in e-commerce - eLearning module

The eLearning module aims to improve the knowledge and skills of official control staff on specific investigations techniques used to identify agri-food fraud and to differentiate it from involuntary non-compliance.

The specific objectives of the training are:

  • To improve basic knowledge of agri-food fraud and agri-food fraud qualifying criteria.
  • To present good practices, tools and procedures relating to investigation techniques helping to detect fraud in e-commerce linked with the agri-food sector.
  • To help disseminate best practices on e-commerce surveillance.
  • To complement existing BTSF training courses on e-commerce agri-food fraud investigation techniques.

Features

 365 days access
  • Average duration: 6 hours
Online
  • 4 Units
  • Self-Paced
  • Multimedia
Available in:

How to Register

Agri-food fraud investigation techniques in e-commerce - eLearning module

Agri-food fraud investigation techniques - eLearning module

The eLearning module aims to improve the knowledge and skills of official control staff on specific investigations techniques used to identify agri-food fraud and to differentiate it from involuntary non-compliance.

The specific objectives of the training are:

  • To improve basic knowledge of food fraud and food fraud qualifying criteria.
  • To present good practices, tools and procedures relating to investigation techniques helping to detect fraud in the agri-food sector.
  • To help disseminate best practices.
  • To complement existing BTSF training courses on agri-food fraud investigation techniques.

Features

 365 days access
  • Average duration: 6 hours
Online
  • 5 Units
  • Self-Paced
  • Multimedia
Available in:

How to Register

Agri-food fraud investigation techniques - eLearning module

Food Contact Materials rules - eLearning module

Food Contact Materials rules - eLearning Information

This eLearning course is aimed at allowing participants to improve their knowledge and skills in:

  • EU legislation on Food Contact Materials with special focus on the changes adopted in the last few years.
  • Setting up of national control plans for Food Contact Materials.
  • Check-list used by the inspectors.
  • Information on the different materials used in Food Contact Materials.
  • How to inspect/check declaration of compliances and supporting documentation to the declaration of compliance.

Features

365 days access
  • Average dedication: 8 hours
Online
  • 5 Units
  • Self-Paced
  • Multimedia
Available in:

How to Register

Food Contact Materials rules - eLearning module

STM PROGRAMME on Listeria monocytogenes

The overall objectives of the BTSF Training Programme/Course on STM PROGRAMME on Listeria monocytogenes are:

  • Explanation of EU legal framework for shelf-life studies;
  • Analysis of Guidance documents on shelf-life studies- International European standards developed;
  • Importance of determining a shelf-life -Prerequisite before starting shelf-life studies;
  • Classification of RTE foods based on their physicochemical characteristics;
  • Consideration of intrabatch/interbatch variability;
  • Predictive microbiological modelling and software, database, case scenario and examples;
  • Durability studies for Lm shelf-life verification;
  • Challenge tests for shelf-life determination and use of the growth potential, of the maximum growth rate of Lm in RTE foods.
  • Use of case studies and workshop exercises, based on specific Irish products / situations.

The course addresses the following topics:

  • Listeria monocytogenes and RTE foods
  • Explanation of EU legal framework for shelf-life studies
  • Overview of studies in Annex II of Regulation 2073/2005
  • Overview of relevant European guidance documents and ISO standards related to shelf-life studies
  • Prerequisite before starting shelf-life studies
  • Challenge tests to determine the growth of L. monocytogenes and growth rate with CT report to review Standard EN ISO 20976-1 Protocol + EURL Lm TGD
  • Evaluation of a challenge test report
  • Presentation of available predictive microbiology models and software for L. monocytogenes
  • Use of Predictive Microbiology models and software to assess:
  • Case study: Use of ComBase software to reduce salt concentration
  • Case study 2: Use of FSSP software to set shelf life for new products
  • Case study 3: Use of Sym’Previus software to consider product variability
  • Evaluation of a Predictive Microbiology Report
  • Surface sampling: horizontal methods for surface sampling
  • Case study – L. monocytogenes environmental contamination in a RTE factory

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • Irish Competent Authorities.
Session Start Date End Date City Country
1 17/10/2023 19/10/2023 Grange Ireland
2 31/10/2023 02/11/2023 Grange Ireland
STM PROGRAMME on Listeria monocytogenes

STM PROGRAMME on Food Hygiene and Flexibility

The overall objectives of the BTSF Training Programme/Course on STM PROGRAMME on Food Hygiene and Flexibility are:

  • Raise awareness and improve understanding of flexibility provisions of the Hygiene Package;
  • Highlight how provisions are not always used completely and not in the proper manner;
  • Promote exchange of experience in order to increase the level of expertise and harmonization in the approach to flexibility;
  • Ensure a better use of flexibility provisions
  • Disseminate best practices for official controls when flexibility is applied;
  • Raise awareness on notification procedures and importance of their adoption;
  • Use of case studies and workshop exercises, based on specific Irish products/ situations.

The course addresses the following topics:

  • Flexibility through the Hygiene Regulations: general overview and concept. Legal bases, flexibility provisions included in the FHP, EC guidance documents
  • DG Sante findings in relation to the application of flexibility provisions of the Hygiene Package
  • Activities excluded from the scope of the hygiene Regulations
  • Direct supply from small producers to consumers: the situation in Ireland
  • Flexibility for small businesses in relation to building, lay out and equipment
  • Flexibility for small businesses: focus on the meat sector
  • Flexibility for small businesses: focus on the dairy sector and on food of non animal origin sectors
  • Flexibility with regard to the implementation of procedures based on the HACCP principles
  • Flexibility and HACCP based procedures: the Irish situation
  • Flexibility with regard to Regulation (EC) nº 2073/2005 and the Irish situation
  • Flexibility provisions pursuant to Article 7 of Regulation (EC) nº 2074/2005, foods with traditional characteristics
  • Flexibility measures to enable the continued use of traditional methods: scope and practical examples
  • Flexibility measures to accommodate the needs of food businesses situated in regions subject to special geographic constraints
  • Flexibility measures and documentation in individual establishments
  • National measures and notification process
  • Analysis of the notifications in the TRIS database and examples from the last notifications

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • Irish Competent Authorities
Session Start Date End Date City Country
1 10/10/2023 12/10/2023 Grange Ireland
2 14/11/2023 16/11/2023 Grange Ireland
STM PROGRAMME on Food Hygiene and Flexibility

Supporting effective participation in CODEX activities for EU Member States

The overall objectives of the BTSF Training Programme/Course on Supporting effective participation in CODEX activities for EU Member States are:

  • to provide the European Union (EU) Member States (MS) with high-level training supporting effective participation in CODEX activities.
  • Strengthen the capacity of EU Member States (MS) to participate actively in Codex Alimentarius work
  • Enable MS delegates to actively contribute to Codex work by improving their understanding of Codex: procedures and organisation (Commission, Executive Committee, Subsidiary bodies, Electronic Working Groups);
  • Enhance MS delegates’ understanding of EU coordination, EU objectives, and vision on Codex;
  • Enhance negotiation skills in a multilateral environment through practical examples;
  • Increase the impact of the EU and its Member States on the development of Codex standards.

The course addresses the following topics:

  • EU Membership in Codex
  • EU internal coordination procedures for effective work in Codex
  • Negotiation techniques at international level
  • Simulation of a Codex Committee session
  • Organisation and procedures or Codex Alimentarius.

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

Participants must be officials from Member States who attend or will attend sessions of Codex Committees

While the workshop will have dedicated sessions on the work of the Codex Committee for Pesticide Residues (CCPR), the Codex Committee for Contaminants in Food (CCCF), or the Codex Committee for Fats and Oils (CCFO), delegates attending other Codex committees are also invited to participate.

Participant must:Have participated in a meeting of the Codex Alimentarius Commission or a Codex subsidiary body or will soon participate in meetings of a Codex Committee.

Session Start Date End Date City Country
1 16/10/2023 18/10/2023 Brussels Belgium
Supporting effective participation in CODEX activities for EU Member States

Auditing general hygiene requirements and control procedures based on the HACCP principles developed by FBOs

BTSF Training Programme on Auditing general hygiene requirements and control procedures based on the HACCP principles developed by FBOs

This Course will allow participants to improve their knowledge and practical skills in:

  • EU legislation and relevant international standards.
  • Background and principles of HACCP and HACCP methodology, development of HACCP plans and document management.
  • HACCP methodology, development of HACCP plans and document management.
  • The students will learn the Implementation and validation of HACCP plans as well theInformation on the different materials used in Food Contact Materials.
  • Finally they will able to audit principles and management, to verify implementation of HACCP systems and compliance with food and feed requirements.
  • Topic 1. HACCP overview
  • Topic 2. Prerequisites programmes
  • Topic 3. HACCP method and plan
  • Topic 4. The audit process
  • Topic 5. Guides and flexibility

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • Staff of competent authorities performing planning and control activities in the food sector (preferably at central level)
  • Field inspectors involved in official control activities in food establishments
Session Start Date End Date City Country
TS01 07/11/2022 11/11/2022 Prague Czech Republic
TS02 12/12/2022 16/12/2022 Athens Greece
TS03 30/01/2023 03/02/2023 Lisbon Portugal
TS04 27/02/2023 03/03/2023 Athens Greece
TS05 27/03/2023 31/03/2023 Lyon France
TS06 15/05/2023 19/05/2023 Prague Czech Republic
TS07 19/06/2023 23/06/2023 Riga Latvia
TS08 11/09/2023 15/09/2023 Riga Latvia
TS09 16/10/2023 20/10/2023 Riga Latvia
TS10 13/11/2023 17/11/2023 Prague Czech Republic
TS11 11/12/2023 15/12/2023 Lisbon Portugal
TS12 29/01/2024 02/02/2024 Athens Greece
TS13 26/02/2024 01/03/2024 Lisbon Portugal
Auditing general hygiene requirements and control procedures based on the HACCP principles developed by FBOs

Contaminants (Basic)

BTSF Training course on Course 1: EU regulations and guidelines applicable to the control of contaminants

The objectives of Course 1: EU regulations and guidelines applicable to the control of contaminants are:

  • Harmonising the understanding of EU requirements for the controls on contaminants
  • Improving the general knowledge on contaminants, their sources and existing EU guidelines for their prevention
  • Promoting exchanges and cooperation within EU

Please verify compliance with the following selection criteria before applying:

  • Competent Authority staff responsible for the control of contaminants in feed and food
  • basic knowledge of the area is sufficient to take part in the course
  • have preferably not attended CTM Phase 1 (2017-2018) training for the same course
  • have relevant educational background and professional experience
  • commit to disseminate the obtained knowledge among stakeholders in their home country
  • have a good working level of English
Session Start Date End Date City Country
VC01 12/04/2021 16/04/2021 n/a n/a
VC03 10/05/2021 14/05/2021 n/a n/a
VC04 31/05/2021 04/06/2021 n/a n/a
VC05 07/06/2021 11/06/2021 n/a n/a
VC06 28/06/2021 02/07/2021 n/a n/a
VC08 04/10/2021 08/10/2021 n/a n/a
VC09 25/10/2021 29/10/2021 n/a n/a
VC11 06/12/2021 10/12/2021 n/a n/a
VC13 31/01/2022 04/02/2022 n/a n/a
VC14 07/03/2022 11/03/2022 n/a n/a
VC17 30/05/2022 03/06/2022 n/a n/a
Contaminants (Basic)

Contaminants (Advanced)

BTSF Training Programme on Contaminants Course 2 (Advanced).

The specific objectives of the BTSF training activities on pesticide equipment are to further improve the knowledge of the control requirements by bringing together participants from different Member States and selected non-EU countries and to allow the exchange of experience and disseminate best practices for control activities and procedures.

Session Start Date End Date City Country
VC02 26/04/2021 30/04/2021 n/a n/a
VC07 13/09/2021 17/09/2021 n/a n/a
VC10 08/11/2021 12/11/2021 n/a n/a
VC12 17/01/2022 21/01/2022 n/a n/a
VC15 28/03/2022 01/04/2022 n/a n/a
VC16 02/05/2022 06/05/2022 n/a n/a
VC18 27/06/2022 01/07/2022 CANCELLED CANCELLED
Contaminants (Advanced)

EU rules applicable to the authorization and placing on the market of novel foods and traditional foods coming from non-EU countries

The overall objective of the BTSF Training Programme/Course on EU Rules applicable to the authorization and placing on the market of novel food and traditionnal foods coming from non-EU countries is to develop cooperation activities on novel food with non EU trade partners with a view to further raise awareness and contribute to a better understanding and more efficient use of existing EU rules applicable to the authorisation and placing on the EU market of novel food.

The topics covered in the training programme are:

  • What is new on novel foods and on traditional foods from third countries
  • The EU legal framework applicable to Novel Foods and Traditional Food from third countries
  • The EU/National regulatory bodies involved in assessment and authorization of novel and Traditional foods
  • Article 4 requests
  • The major novel foods and traditional foods and their classification
  • Categorisation of novel and traditional foods
  • The Regulation 2015/2283
  • How to prepare a novel foods application
  • How to prepare a traditional foods notification and application
  • The outcome of a successful application
  • The differences between risk assessment (what EFSA actually does) and risk management (how the Member States and the Commission in the Novel Foods WG respond)
  • How to submit a dossier through the e-submission system
  • Labelling of Novel Foods

This training programme has been designed for the profiles and positions described below. Please verify compliance with the criteria before applying.

Officials from Competent Authorities in the beneficiary non-EU countries involved, preferably at central level, verifying compliance with rules applicable to placing novel foods and traditional foods on the EU market and from one of the following categories:

  • Decision/policy makers / senior officers from Food safety competent authorities
  • Decision/policy makers / senior officers from Food export competent authorities
  • Decision/policy makers / senior officers from Public Health competent authorities
  • Senior officers from already existing national and/or regional networks on topics links to Novel Food
Session Start Date End Date City Country
1 18/02/2020 21/02/2020 Bangkok Thailand
2 30/01/2023 02/02/2023 Amman Jordan
3 28/03/2023 31/03/2023 San José Costa Rica
4 25/04/2023 28/04/2023 Buenos Aires Argentina
5 30/05/2023 01/06/2023 Dakar Senegal
6 04/07/2023 06/07/2023 Addis Ababa Ethiopia
7 26/09/2023 29/09/2023 Beijing China
8 31/10/2023 03/11/2023 Delhi India
9 28/11/2023 01/12/2023 Chisinau Moldova
EU rules applicable to the authorization and placing on the market of novel foods and traditional foods coming from non-EU countries

Food of animal and non-animal origin

BTSF Workshop on Commission controls over food of animal and non-animal origin (FNAO) and related EU requirements.

The main purpose of the workshop is to familiarise experts, in the areas of food of animal and non-animal origin and related EU requirements, with the role that they will perform if invited to participate, in Directorate F controls that involve mainly audit and fact-finding missions.

The workshop comprises two sections with the first one targeting experts for food of non-animal origin/laboratory; food labelling, nutrition and health claims; e-commerce; FCM and additives. The second section will cover food of animal origin and will target experts from meat, dairy (incl. laboratory) and fishery product sectors.


Food of animal and non-animal origin

Food contact materials - Audit of plastic recycling processes for FCM

BTSF Training Programme on Food contact materials - Audit of plastic recycling processes for FCM

The extended objectives of the course are:

  • Be able to analyse a quality assurance system and evaluate its relevance and appropriateness to the business and the risks associated with its activities;
  • Understand the audit process as a whole. Know and be able to perform audits of recycling premises;
  • Acquire the necessary tools and methods to disseminate the knowledge gained through the training course in their home countries;
  • Deepen their knowledge related to methods and tools that can be used in the design, implementation and verification of quality assurance systems;

The course addresses the following topics:

  • Topic 1. EU legislation, risk assessment and authorisation processes
  • Topic 2.Plastic recycling processes and quality systems
  • Topic 3.Audit of recycling premises

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

Applicants must be:

  • staff of competent authorities performing auditing of plastic recycling processes for food contact materials
  • have experience have experience in auditing and other controls of recyclers including setting up audit plans
  • have have a good working level of English
  • be inspectors of food, food contact materials and plastic recycling and covering premises, who will be involved in the actual audits and controls of recycling premises and if relevant down-stream users
Session Start Date End Date City Country
1 04/02/2020 07/02/2020 Leipzig Germany
2 09/05/2023 12/05/2023 Leipzig Germany
3 20/06/2023 23/06/2023 Vienna Austria
4 10/10/2023 13/10/2023 Treviso Italy
5 14/11/2023 17/11/2023 Vienna Austria
6 20/02/2024 23/02/2024 Treviso Italy
Food contact materials - Audit of plastic recycling processes for FCM

Food contact materials - Control, marketing & use

The specific objective of the present BTSF programme on Food Contact Materials - Control, Marketing & Use is to spread knowledge and best practices in relation to the EU approach for the control, use and marketing of Food Contact Materials.

Under this programme, participants will better understand how to apply the official controls and respective regulations regarding the Food Contact Materials. The training will utilise presentations, site visits (in person and virtual), case studies, and discussion on best practises to ensure better enforcement of EU rules specifically with regard to:

  • Control of the whole food contact materials chain and the compliance of the FCM manufacturing and importing establishments with the requirements of Regulation (EC) No 1935/2004.
  • Examination of written materials and in particular the specifications regarding declaration of compliance for food contact materials.
  • Assessment of the implementation of good manufacturing practice by FBOs, and decision taking.

The course addresses the following topics:

  • Topic 1. Overview of Legal Provisions and the different Materials and articles of Food Contact Materials (LPM)
  • Topic 2. Official Controls of Plants (Recycling Plant, Converting Plants and Food industry), with focus on DoC and SD (OCP)
  • Topic 3. Good Manufacturing Practices and Quality Management System (GMP)
  • Topic 4. National Control Plan and role of Laboratory (NCP)

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

Applicants must be staff of competent authorities with previous experience in FCM-related activities such as:

  • formulation of control plans and policy
  • implementation of controls
  • and/or inspection of FCM premises
Session Start Date End Date City Country
12 25/09/2023 28/09/2023 Valencia Spain
13 16/10/2023 19/10/2023 Porto Portugal
14 20/11/2023 23/11/2023 Bratislava Slovakia
15 22/01/2024 25/01/2024 Bologna Italy
16 04/03/2024 07/03/2024 Valencia Spain
17 15/04/2024 18/04/2024 Riga Latvia
18 27/05/2024 30/05/2024 RigaLatvia
19 08/07/2024 11/07/2024 Porto Portugal
20 09/09/2024 12/09/2024 Bologna Italy
21 21/10/2024 24/10/2024 Valencia Spain
Food contact materials - Control, marketing & use

Food Improvement Agents

The overall objectives of the BTSF Training Programme/Course on Food Improvement Agents are:

  • How to apply the harmonised regulation, theoretical and practical training regarding common aspects to every type of FIA,
  • How to apply quantum satis and carry over principles, and specific modules addressing respectively food additives, flavourings and enzymes.
  • Understanding EU regulations and guidelines on food improvement agents and inspection practices
  • informing regulatory and control authorities about the new approach enacted for the evaluation, authorisation and control of food additives, flavourings and enzymes.

The course addresses the following topics:

  • Module A.1 Common aspects applicable to food additives, flavourings and enzymes
  • Module A.2 EU provisions on food additives
  • Module A.3 EU provisions on food flavourings
  • Module A.4 EU provisions on food enzymes

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • Relevant technical background: participants should preferably have the necessary knowledge in the relevant legislation and controls of food improvement agents
  • Relevancy to daily work: participants should, in priority, be staff of the competent authorities and be involved in the control of food products as field inspector or regulatory officer .
  • Sufficient level of English 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
Session Start Date End Date City Country
9 19/09/2022 29/09/2022 Warsaw Poland
10 31/10/2022 04/11/2022 Athens Greece
Session Start Date End Date City Country
11 25/03/2024 29/03/2024 Athens Greece
12 24/06/2024 28/06/2024 Riga Latvia
13 22/07/2024 26/07/2024 Valencia Spain
14 02/09/2024 06/09/2024 Warsaw Poland
15 14/10/2024 18/10/2024 Budapest Hungary
16 02/12/2024 06/12/2024 Athens Greece
17 13/01/2025 17/01/2025 St. Julian's Malta
18 24/03/2025 28/03/2025 Athens Greece
19 19/05/2025 23/05/2025 Warsaw Poland
20 23/06/2025 27/06/2025 Riga Latvia
Food Improvement Agents

Food Improvement Agents (course B)

BTSF Training course on Food Improvement Agents (course B).

The overall objectives of the course are:

To spread knowledge and best practices in relation to the EU approach for the evaluation, authorisation, monitoring and control of food additives, flavourings and enzymes. The programme includes new practical-oriented features to facilitate understanding of the legislation and its enforcement

The course addresses the following topics:

  • Legal Framework of Food Improvement Agents
  • Design of Official Controls on FIA
  • Guidance documents on Food additives
  • Guidance document on the classification of a food ingredient with colouring properties
  • New Guidance Document of EU explaining the carry over principle
  • Q/A on food flavourings
  • New publication on authorised enzymes
  • Annex on colouring food materials (currently developed by the JRC)
  • Summary of RASFF notifications on FIA and use of RASFF Database
  • Monitoring of food additives intake
  • Common methodology for the gathering of information from the Member States
  • Preparation of Official Controls Plans on FIA
  • Objectives of control plans
  • Identification and involvement of authorities in control plans, including laboratories
  • Implementation of national control plans on FIA in a uniform way
  • Elements to consider for prioritisation in FIA (risk coming from the use, likelihood of misleading, past records, reliability of own controls by operators or third party)
  • Examples of different risk ranking tools. Identification and selectionof additives and flavourings to be consider a priority
  • Description of the food chain in case of FIA, specific considerations for the identification and categorisation of food business operators to be controlled for additives, enzymes and flavourings
  • Selection of the most appropriate methods for official controls on FIAs, inspection, GMP, audits of HACCP, monitoring surveys, sampling and analysis
  • Implementation of official controls
  • Inspection procedures, sampling strategies
  • Measures to be taken in case of infringements. Follow up actions’ efficacy and effectivity of the control plan
  • Definition of Indicators, collection of data and analysis of the results
  • Communication strategies applicable to the official control of FIA
  • Diagnostic of training needs and organisation of training plans

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

  • The training course is targeted at staff of the competent authorities who are involved in the planning of control activities in the field of food improvement agents, and/or are in charge of auditing in central/regional authorities.
Session Start Date End Date City Country
5 13/05/2024 17/05/2024 Madrid Spain
6 04/11/2024 08/11/2024 Athens Greece
7 17/02/2025 21/02/2025 Madrid Spain
8 14/04/2025 18/04/2025 St. Julian's Malta
Food Improvement Agents (course B)

Food & feed testing non-EU - Mycotoxins

The overall objectives of the BTSF Training Programme/Course on Food & feed testing Non-EU - Mycotoxins are:

  • Raise awareness on all aspects related to control on Mycotoxins in food and feed.
  • Underline the need of assuring correct sampling procedures to reduce the error in the analytical results.
  • Improve the practical knowledge on simple and more advanced analytical methods to enhance the degree of accuracy and widen the number of substances determined

The course addresses the following topics:

  • Topic 1. Introduction to mycotoxins
  • Topic 2. EU and international legislation and official controls
  • Topic 3. Mitigation of mycotoxins
  • Topic 4. Risk assessment
  • Topic 5. Sampling procedures
  • Topic 6. Sample preparation
  • Topic 7. Validation of analytical methods
  • Topic 8. Screening methods
  • Topic 9. Confirmatory methods
  • Topic 10. Quality management

This Training Programme has been designed for the profiles and positions described below. Please verify compliance with the selection criteria before submitting or validating applications.

Candidates must be staff of food testing laboratories (public or private) designated to perform official mycotoxins control. Participants must commit themselves to disseminate the knowledge received during the seminar among stakeholders in their home institutions / countries. As the seminar will be conducted in English, each nominated candidate must have a good (not basic) working level of English.

Session Start Date End Date City Country
1 02/12/2019 13/12/2019 RomeItaly
2 17/02/2020 28/02/2020 MadridSpain
3
 15/06/2020 26/06/2020 Madrid
 Spain - CANCELLED
4
 23/11/2020 04/12/2020 RomeItaly - CANCELLED
5 20/02/2023 03/03/2023Rome Italy
6 22/05/2023 02/06/2023  MadridSpain
 Phase II - 1  23/09/2024 04/10/2024 MadridSpain
 Phase II - 2 25/11/2024
 06/12/2024 RomeItaly
 Phase II - 3 10/02/2025 21/02/2025 RomeItaly
 Phase II - 4  10/03/2025  21/03/2025  Madrid Spain
Food & feed testing non-EU - Mycotoxins

Food & feed testing-non-EU - Residues of plant protection products

BTSF Training Programme on Food & feed testing-non-EU - Residues of plant protection products

The overall project objective is to develop the ability of laboratory staff and management from non-EU countries to apply the sampling and analysis methods used in official food and feed controls.

Considering the specificities of the PPP area, the goals of the European legislation, as well as the overall strategy of the BTSF initiative, the following objectives for this training course have been formulated:

  • Raise awareness on all aspects related to control on residues of PPP in food and feed.
  • Underline the need of assuring correct sampling procedures to reduce the error in the analytical results.
  • Support the application of quality management standards for the laboratories to increase their performance and reliability levels.
  • Improve the practical knowledge on simple and more advanced analytical methods to enhance the degree of accuracy and widen the number of substances determined.
  • Underline the need of assuring correct sampling procedures to reduce the error in the analytical results.
  • Foster exchange of best practices and ideas to increase the efficacy of knowledge transfer in analytical activities.
  • Encourage networking and dissemination of knowledge among the trainees.
Session Start Date End Date City Country
1 30/09/2019 11/10/2019 Athens Greece
2 01/06/2020 12/06/2020 Stuttgart Germany - CANCELLED
3 05/10/2020 16/10/2020 Poznan Poland - CANCELLED
4 01/05/2023 12/05/2023 Stuttgart Germany - CANCELLED
5 12/06/2023 23/06/2023 Poznan Poland
Phase II - 1 13/05/2024 24/05/2024 Poznan Poland
Phase II - 2 14/10/2024 25/10/2024 Athens Greece
Phase II - 3 26/05/2025 06/06/2025 Stuttgart Germany
Food & feed testing-non-EU - Residues of plant protection products