The EU Food Safety Project recently hosted a training session aimed at improving how checks are carried out on food of non-animal origin (FNAO), including processed products. During the session, participants explored the newly developed guideline, gaining insights into its contents and key principles.
This initiative marks an important first step toward supporting local experts in applying a more consistent and effective approach to food safety checks.
As part of the preparation for the next, more intensive phase of training, participants were asked to familiarise themselves with the checklist to be used in the field. Upcoming site visits will give them the opportunity to see how the checklist is applied in practice, helping build awareness and confidence in performing these checks on-site. The overarching idea is to adopt a uniform checklist so that all teams share the same approach and vision when conducting their work.
The guideline shared during the session provides practical direction for organizing and structuring food safety checks on non-animal origin products. It outlines how strategies and resources are defined, and how activities are planned and managed.
It also covers key aspects such as monitoring compliance with local rules, training staff, implementing contingency plans, and fostering effective cooperation among stakeholders.
This training served as an important introduction to the guideline and set the foundation for the practical work that will follow.
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