Title COWINHY: Community Guide to Good Hygiene Practice for Food Industry- Creation/Evaluation and Validation procedure - Example of Wine
Project Number 2007-1955/002-001
Project Type Development of Innovation
Country EU-Centralised Projects
Marketing Text The aim of this project is to resolve this shortcoming by taking a multi-branch approach and creating a methodology for designing/assessing/validating European guides and instruments for good hygiene practice which are applicable to all branches of the agri-foodstuffs industry. In the course of the project, the protocol will be tested on the winemaking industry. Contact Anne-Elisabeth.Lenel@M2Atechnoloigies.com and we'll give you the password to visit our web site www.cowinhy.com with pleasure!
The objectives of the project are:
- To use current practices in individual countries as a basis/ensure that the whole of Europe benefits from the advanced knowledge and skills enjoyed by some countries/set up exchanges with a view to achieving the transparency and standardisation of training in food safety management and guides to good hygiene practice in food production
- Value of having a single guide for each sector at Community level - common market, economic exchange, European certification rather than the current national certification
- Positive sectoral engagement: active participation of professional organisations
- Formalisation of the system as regards national procedures for the validation of Guides to Good Hygiene Practice (GGHP)
- Adoption of the Guides to Good Hygiene Practice and Instruments for Training in Food Safety Management by the various partner countries and the various sectors of the food industry at national level
- Defining a European methodology/protocol for validating Guides to Good Hygiene Practice (GGHP) for SMEs in the food industry so that they can continue to be competitive
- Defining a working system for drawing up, assessing and testing European guides )
- Example of application in the winemaking sector: standardising innovative training in iood safety management and developing good practices in a clearly defmed sector: proposing a European guide for the winemaking sector, in agreement with professional organisations in each country.
Farmers; heads of SMEs in the agri-foodstuffs industry, section heads, line heads in enterprises, people seeking work in the agri-foodstuffs industry, employees or future employees of agri-foodstuffs enterprises, trainers in quality and food safety, certifying bodies and national and European administrations.
Long term: Improving the transparency of training systems/improving people's motivation by ensuring that they can acquire knowledge and skills that will enjoy equal recognition in several countries, thus allowing for mobility/Standardising the economic conditions of agri-foodstuffs enterprises at European level/Establishing genuine dialogue between professional organisations/training bodies/independent certifying experts/health and safety authorities. Short tenn: setting up the procedure for validating the European Guides and drawing up a European Guide for the winemaking sector, as well as a European protocol.
Recognition, transparency, certification
Open and distance learning
Professional, Scientific and Technical Activities
Agriculture, Forestry and Fishing
open and distance learning
1. Procedure for the European creation, assessment and validation of instruments for training in food safety management and Guides to Good Hygiene Practice in food production
2. Creation of a European Guide to Good Hygiene Practice in the winemaking sector, as an example of practical application of the methodology
3. and its associated training instruments
4. Reports by expert assessors, test reports
5. Publicity: leaflets, press releases, website, direct contacts...
Other intermediate results deriving from the fact that the project is not intended to lead to the immediate repudiation of existing training systems and good practice guidelines at national level:
6. Analytical Report on national systems: identifying and registering all the actors involved in creating national GGHP (drafting, assessing and validating). Comparison and analysis
7. Evaluation Report on current national validation procedures and the European systems already envisaged. Analysis of the strong and weak points of each system. Very close contacts with administrative, decision-making bodies at European and national level, via "quality management experts" and professional organisations
8. Evaluation of training regarding the Food Safety Management Pack at European level and of awareness as regards the Pack's application - analysis of practical needs, by branch. Analysis of national guidelines for the various sectors and the training to which they give rise.