 2nd project meeting was held on 2-3 July, in Agrarian Technological Institute of Castilla and Leon (ITACYL), Valladolid. In the meeting, the completed work under development of modules were reviewed, the module contents were developed, selection criteria for applicants and the requirements of F4ST certificates were determined, the project schedule revised….
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| The module providers are still working in the development of content. Until 15 August whole content will be submitted to auditing partner. After auditing of contents, transfer of contents into e-learning environment, 1st session will start 01.02.2008
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EU Commission recommends member states to monitor acrylamide levels
The EU Commission wants samples from all countries during a three year period. Totally 202 samples from each of ten product categories.
ked french fries/potato products for home cooking
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EFSA re-evaluates safety of food colors and adopts first opinion
"Food color Red 2G raises potential safety concerns"
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2006 Annual Report on the Rapid Alert System for Food and Feed (RASFF) is presented.
It provides useful data on the number of notifications received in 2006, as well as details on the origin of the notifications, the products and countries involved, and the identified risks.
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Meetings/ Fairs
4th SEAFOODplus Conference, Bilbao, Spain, 4-8 June 2007.
1st IFOAM Conference on the Marketing of Organic and Regional Values, Germany, 26-28 August 2007
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| As a part of the F4ST, an analysis of the current Food Safety Training has been made in Latvia and the results are as follows
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“Consuming snack foods, French fries causes cancer”
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Food Authenticity
&
Food Adulteration
"It is true that you may fool all the people some of the time; you can even fool some of the people all the time; but you can't fool all of the people all of the time."
Abraham Lincoln
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Acrylamide is a chemical which has been shown to be present in food as a result of cooking practices for many years
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EU Framework Programmes
 The HEATOX Project
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