BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//thetrainingplace.eu - ECPv5.7.0//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:thetrainingplace.eu
X-ORIGINAL-URL:https://thetrainingplace.eu
X-WR-CALDESC:Events for thetrainingplace.eu
BEGIN:VTIMEZONE
TZID:Europe/London
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20220327T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20221030T010000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220314T080000
DTEND;TZID=Europe/London:20220318T170000
DTSTAMP:20260421T134641
CREATED:20211123T075647Z
LAST-MODIFIED:20211123T080118Z
UID:8180-1647244800-1647622800@thetrainingplace.eu
SUMMARY:Food Composition & Information – Session 20
DESCRIPTION:Description :  \nThe 20th training session of the Better Training for Safer Food project regarding “EU rules on general food labelling and claims as well as on specific categories of foods such as food supplements\, foods with added vitamins and minerals and foods for specific groups of the population” will be held online from the 14th to the 18th of March 2022. 40 participants coming from the EU Member States\, Candidate Countries\, EEA countries and Third Countries will be expected to attend the training session. \nProgramme :  \nThe training programme will be settled on the best methodological mix to be offered. Theoretical lectures and presentations will be combined with case studies\, practical exercises and group discussion. \nThe training will be held in English and implemented over a period of 5 days. The daily work schedule will be set from 09h00 to 17h00 maximum\, with 6 hours of effective training time\, split in two sessions of approximately 3 hours in the morning and 3 hours in the afternoon. A break of 15 minutes will be organized in the morning and in the afternoon each day. \nObjectives :  \nThe objective of this training course is to share good practices and harmonise the implementation among EU Member States of the official controls on food Labelling and to inform non-EU countries. \nDuring the course\, attendees will look at the food information regulations in detail and experience a number of training situations to explore the regulations. FIC is a horizontal legislation and covers all areas where food is supplied to the consumer. The food retail market is both enormous and vibrant.  There are thousands of new food products presented to the EU market every year. The course cannot cover all food products completely. Attendees will therefore role play different situations and products to which the regulations apply.  The aim is for participants to learn lessons and to help develop a consistent approach to enforcement with colleagues from other member states. \nThe objective of the present programme is to spread knowledge and best practices in relation with general food labelling and claims as well as on specific categories of foods such as food supplements\, foods with added vitamins and minerals and foods for specific groups of the population food composition and information\, as per the requirements of the EU Food Law. The contract requests the provision of training courses addressing the latest developments\, as well as in the implementation of controls. \nSelection procedure :  \nThe Project Manager will be attentive to give priority the participants corresponding to the following criteria: \n\nRelevancy to daily work: participants should in priority be staff of Competent Authorities\, with a position related to Official Controls;\nSufficient 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;\nAbility 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.\n\nDeadline for application :  31st of January 2022 \n  \nFind Your NCP and Apply
URL:https://thetrainingplace.eu/event/food-composition-information-session-20/
LOCATION:Online
CATEGORIES:Food Composition and Information
ATTACH;FMTTYPE=image/jpeg:https://thetrainingplace.eu/wp-content/uploads/2021/09/0.-FCI_Labelling.jpg
END:VEVENT
END:VCALENDAR