Food hygiene-flexibility

Welcome to the BTSF Training Programme on Food hygiene-flexibility.

In order to protect food diversity and to serve consumers and the needs of small-scale producers, EU legislation provides ample possibilities to adapt the technical requirements of the Food Hygiene Package in function of the nature of the food business concerned. Information and training can be strategic tools to help the Member States to develop a better understanding of the provisions and fine-tune use of flexibility measures contained in the hygiene Regulations.

Content

The course addresses the following topics:

  • Inspections of small processing establishments of food of animal and non-animal origin.
  • Approval of food-producing/processing establishments and risk-based controls.
  • Notification procedure.
  • HACCP and sampling plans.
  • Microbiological criteria.
Target audience

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.

  • Officials are identified by NCPs among Competent Authorities of each Member State.
  • Participants shall have a professional experience in official controls on food safety and/or have experience in organizing or executing inspections.
  • The proposed trainees should have the required technical and linguistic knowledge as the participation in this training has a key role for the improvement of their competencies.

From their background and professional position it should be clear that trainees’ profile fulfils some of the following evaluation criteria:

    • Professional experience of more than 3 years in official control on food safety;
    • Experience as field staff involved in day-to-day official controls of food;
    • Establishments benefitting from flexibility measures; experience in auditing food establishments;
    • Contribution towards drafting on guidelines, national laws and/or derogations;
    • Notified to the Commission pursuant to Hygiene Package flexibility provisions;
    • Experience in preparing control plans for food hygiene controls where flexibility provisions are applied;
    • Evaluation of GHP/HACCP manuals for producers where flexibility provisions are adopted.
    • Experience in training of field inspectors on food safety and official controls.

All participants selected for the training should be requested to collect information on flexibility measures adopted in the respective countries from 2014 onwards.

Calendar and locations
Session Start Date End Date City Country
1 20/09/2021 24/09/2021 VC VC
2 18/10/2021 22/10/2021 VC VC
3 29/11/2021 03/12/2021 VC VC
4 07/02/2022 11/02/2022 VC VC
5 21/03/2022 25/03/2022 VC VC
6 16/05/2022 20/05/2022 Turin Italy
7 06/06/2022 10/06/2022 Vilnius Lithuania
8 04/07/2022 08/07/2022 Viseu Portugal
9 17/10/2022 21/10/2022 Turin Italy
Cancelled 21/11/2022 25/11/2022 Barcelona Spain
10 16/01/2023 20/01/2023 Barcelona Spain
11 13/02/2023 17/02/2023 Turin Italy
12 13/03/2023 17/03/2023 Girona Spain
13 17/04/2023 21/04/2023 Porto Portugal
14 08/05/2023 12/05/2023 Zagreb Croatia
15 05/06/2023 09/06/2023 Turin Italy
16 18/09/2023 22/09/2023 Vilnius Lithuania