Objective
OBJECTIVES
EU legislation imposes high standards of hygiene and quality in the meat sector. In order to address these requirements, this survey, which follows on from a project on meat processing developed as part of the FORCE programme, proposes to analyse practices in this field in Europe, and to come up with recommendations concerning the development of a European training programme in hygiene and quality which takes account of each stage in the meat process.
ACTIVITIES
Analysis reports will be drawn up on each of the following four themes: conditions for animals before slaughter; slaughter and the meat production process; distribution, sales and the consumer; and finally the associated European directives. The partners will then identify the best practices in the area of quality and hygiene through a survey of experts in various fields. Finally, the results of these surveys and analyses will be integrated into a European synthesis report which will constitute a guide to good practices for the food production industry.
RESULTS
This sector research proposes to create a guide to good practices intended for those with an interest in producing quality products. It will help responsible members of parties often cut off from the production process to gain a better understanding of the relationship which exists between their actions and those of the other parties. Furthermore, the recommendations which are elicited from the report will enable those responsible for training to set the training priorities for the sector.
Contract number : L/95/2/61/III.2.a/FPC
Domaine : Continuing vocational training
Contents :
Training as a sectoral dynamic
Products :
Publication
Conversion of training needs into objectives
Public :
Workers/ Employees
Managers/ Owners of companies
Trainers, designers & managers of training programmes
Call for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
7501 Mersch
Luxembourg