Title: Food Allergens Risk Management for Food Safety

Programme: Erasmus+

Key Action: KA202 – Strategic Partnerships for Vocational Education and Training

Agreement No.: 2020-1-TR01-KA202-094105

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Description

Food allergy is a growing food safety and public health concern and is extremely important due to the incidence in humans; it has been an issue which is needed to be focused on. The frequency of food allergy has increased over the past 30 years, particularly in industrialized societies. The overall objective of this project is to develop skills of food control officers, to increase the level of compliance of food control officers and food businesses with EU directives in food safety monitoring and control strategies and to enhance knowledge about food allergens. Food control officers who are equipped with monitoring and control skills on food allergens will be much more beneficial to business life, and they will contribute to the development of the food premises about allergens. In order to achieve this goal, the specific objectives of the project are:

– to conduct a strategic road map and action plan,
– to prepare an allergen management guideline and an allergen control checklist,
– to develop a digital food allergy training website for food control officers and food businesses for easy access to information.
– to prepare sample menus for food businesses to facilitate the use of informing allergens.
– to provide trainings for food control officers on issues such as food allergy and its importance, food allergens, relevant legislation in Europe, allergen risk management in food businesses.

Target groups of the project are food control officers, food producer businesses and collective consumption businesses (caterers, restaurants, canteens, cafes, etc.). Since all the outputs will be prepared for utilization and benefiting of food control officers, employees and employers of businesses, they are among target groups. Furthermore, they will be able to enhance their skills through benefitting from these intellectual outputs. Because they will gain very crucial information about food allergens in addition to their sectorial know-how. The final beneficiaries are people with allergies, students in primary and secondary schools, students in universities who aim to be a food control officer or an employee in a food business as a profession, learners studying in VET in areas such as cooking, gastronomy and tourism. Because the obtained intellectual outputs will make these groups get information about allergens, raise awareness of them, and contribute to their life and occupational experience.

Partners:

Usak Il Tarim ve Orman Mudurlugu (Coordinator)

Rezos Brands Anonymi Emporiki Eteria Idon Diatrofis (Beneficiary)

ROMAGNA TECH SOCIETA CONSORTILE PER AZIONI

Grm Novo mesto – center biotehnike in turizma