INTRODUCTION
PURPOSE – OBJECTIVE
INTENDED PARTICIPANTS
MODULES
ACADEMIC SUPERVISOR
The educational programme focuses on understanding the requirements of EU Regulation 2017/625 regarding official controls in the agri-food chain, from farm to slaughterhouse, in accordance with the EU legislation. It presents the application of the requirements for pre and post slaughter inspection, waste management, animal and carcass marking, as well as sampling requirements. It examines inspection certificates and the IMSOC computer system, as well as hygiene rules and industrial practice in slaughterhouse establishments. In addition, reference is made to compliance with the ‘hygiene package’ and HACCP principles, food traceability, and measures in case of non-compliance.
The aim of the programme is to specialise professionals in the sector so that they can contribute to animal welfare, improve food safety and protect public health, while maintaining high ethical and welfare standards.
This specific educational programme is intended for:
Official Controls Regulation 2017/625 – Legislative Changes to the Official Control of Food of Animal Origin
At the end of the programme, participants will be able to:
Academic Supervisors’ Details
The author of the educational material is Ioannis Sarakatsianos, a military veterinarian, chemist and with postgraduate studies in quality assurance, who has over 25 years of experience in food laboratory analysis and food industry inspections. He was the director of the military Chemical Analytical food laboratories of Athens and Thessaloniki, while he worked as a consultant and analyst in several private food analytical laboratories accredited according to ISO 17025. He participated in NATO peacekeeping missions as a food hygiene and safety officer in Albania, Indonesia and Afghanistan. He collaborated for over 15 years with numerous food industries on issues of food safety, quality assurance, product research and development, regulatory compliance, etc. He worked as a lead inspector for TUV Hellas/TUV NORD on food quality and safety systems (HACCP, ISO 22000, ISO 9001, BRC). He is a member of an R&D team with European and international awards and patents such as “seafood steak” and “ready-to-drink mountain tea”. Currently, he continues his consulting activity in the food industry, while he has been developing scientific and industrial research activity in the cultivation, processing and treatment of aromatic plants for a decade.
