05 Mag BTSF Food Hygiene and Flexibility – Session 1
Date: 6-11 July 2014
Location: Parma – ITALY
The training aims at raising awareness and at improving the understanding of the flexibility provisions within the competent authorities of the Member States, ensuring a better use of such provisions, disseminating best practices for official controls regarding flexibility provisions in all food sectors and favouring exchange of experience in order to increase the level of expertise and harmonisation in the approach to flexibility at all stages of production, processing and distribution of the food chain.
Please download here the training agenda
The event organiser will make all necessary arrangements for flight-transfers (in economy class) or train/bus-transfers (in first class), as appropriate, including transfers to/from the airport and bus/rail stations, from the capital city of the Member State to and from Parma.
Accomodation and venue facilities
The workshop will be held in the Hotel Palace Maria Luigia. Accommodation and meals (breakfast, lunch and dinner) in the hotel will be offered to participants. Refreshments (coffee, tea, juices, biscuits and fruits) will be available during the breaks.
A social dinner at Torrechiara Castle has been planned and the organisers have scheduled field visits to the establishments of the Consorzio del Prosciutto di Parma, in Langhirano (PR), and of the Consorzio del Culatello, in Zibello (PR).