7 projets européens trouvés
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TERMINÉ
CLEANING AND DISINFECTION PROCEDURES IN FOOD AND BEVERAGE INDUSTRIES
Date du début: 1 sept. 2014, Date de fin: 30 nov. 2016,
In the food industry there are a high number of products susceptible to contamination. That is why the surfaces in contact with food products and the environment where these products are processed should be hygienically correct. This objective is only achieved through regular and systematic cleaning and disinfection (C&D). In the food&drink (F&D) sector these activities are carried out by the prod ...
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7
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TERMINÉ
BioliSME II – Demonstration, validation and preliminary promotion of a commercial prototype speedy system for sampling and detecting Listeria monocytogenes (BioliSME II)
Date du début: 1 sept. 2012, Date de fin: 31 août 2014,
Listeria mococytogenes is one of the most important food-borne pathogenic bacteria, having “zero tolerance” in ready-to-eat and dairy foods. Currently, a novel system for monitoring the contamination levels in industrial food producing plants in a more fast, safe and efficient manner than current tools is being developed in the framework of the BioliSME project (Project No: 232037). Although the p ...
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7
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TERMINÉ
Speedy system for sampling and detecting Listeria monocytogenes in agro-food and related European industries (BioliSME)
Date du début: 1 juin 2009, Date de fin: 31 déc. 2011,
Pathogenic bacteria are the origin of 90% of reported food-borne illnesses. Listeria monocytogenes is one of the most important, having “zero tolerance” in ready-to-eat and dairy foods. This bacterium has become a worldwide concern since it causes listeriosis, an infection which can kill vulnerable people such as the elderly, pregnant women and people suffering from immuno-compromising diseases.Mo ...
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8
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TERMINÉ
SEGURALIMENTARIA will develop continuous and professional training modules relating to food safety.Following an initial training needs analysis in each participating country, the project will develop two training modules - a 'training for trainers' course and a module for 'employees' introducing the concept of food safety.The training modules will represent 20 hours of learning for end users and w ...
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8
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TERMINÉ
The food industry is made up of a large proportion of small businesses, from production through to retail and catering. The central goal of the European Commission's food safety policy is to ensure a high level of protection of human health and consumers' interests in relation to food, taking into account diversity, including traditional products, whilst ensuring the effective functioning of the i ...
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7
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TERMINÉ
Restaurants and school canteens are small places that serves many people. These enterprises are inadequate in food safety and hygiene issues due to that overnumbered small business and their incapable controls. An effective food safety and hygiene education are needed at EU level in restaurants and school canteens in consequence of people from all walks and especially for children who covers the l ...
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11
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TERMINÉ
This proposal was created to take advantage of the achievements got in the training methodology developed in the framework of the project “Seguralimentaria” and experience that has been got in developing educational materials for the adaptation of some materials to cheese industry sector and milk production centres linked to these industries. The contents have been transferred to the operators of ...
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