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Call 2013: Tenders

Call for tender n° EAHC/2013/BTSF/12: Organisation and implementation of training activities on Food hygiene at primary production under the "Better Training for Safer Food" initiative

The present call for tender covers the organisation and implementation of training activities on Food hygiene at primary production.

The activity will be focussed on the following fields:

  1. Training for control staff on general hygiene provisions for primary production and associated operations;
  2. Training for control staff on primary production activities dealing with:
    1. Domestic land animals and products of animal origin derived thereof;
    2. Aquatic animals and products of animal origin derived thereof;
    3. Plant products.

The contractor will organise and implement 16 three-day training courses covering relevant aspects applicable to controls to be carried out to verify compliance with regard to the hygiene rules applying to primary production, of which:

  • Course 1: 4 three-day training sessions dedicated to field a)
  • Course 2: 3 three-day training sessions dedicated to field b)(i)
  • Course 3: 3 three-day training sessions dedicated to field b)(ii)
  • Course 4: 6 three-day training sessions dedicated to field b)(iii)

The training will aim at raising awareness and promoting a common understanding of the rules to be complied with by food operators operating at primary production level, disseminating best practices for official controls regarding primary production activities in all food sectors and favouring exchange of experience in order to identify practical solutions to address implementing issues at primary production level.<

The training is addressed both to officials from Competent Authorities involved in planning and control activities (preferably at headquarters’ level), and field inspectors involved in control activities on food hygiene at primary production level.

The courses will be held in three or more distinct locations, to be chosen by the Contractor, geographically equally distributed among the different EU Member States.

The topics addressed in Course 1 will include but are not necessarily limited to:

Practical application of the EU provisions related to general hygiene rules and controls applying to primary production in all sectors. In particular, the following subjects must be presented:

  • legislative requirements concerning registration of food businesses operating at primary production;
  • general hygiene requirements and application of procedures relating to the control of hazards in primary production and associated operations;
  • precautionary measures concerning the storage, handling and use of veterinary medicinal products, fertilisers, plant protection products and biocides;
  • precautionary measures concerning the storage, handling and disposal of waste;
  • legislative requirements concerning materials intended for use as animal feed or for manufacturing compound feedingstuffs at farm level, including use of feed additives;
  • protective measures to prevent the introduction and spread of contagious diseases to humans through food and plant pests from causing contamination to food;
  • rules for record-keeping;
  • use of recommendations from national or EU Guides to good hygiene practice;
  • use of flexibility provisions;
  • practical application of the EU provisions related to the control of food businesses operating at primary production;
  • sampling methods, analytical results and other specialised inspection procedures;
  • preparation of audit activities (research, desk review, risk based targeting, checklist development, etc.), performing the audit, collection of audit evidence, drawing findings and conclusions and making recommendations (relationship between these steps in the process), reporting on the audit and follow-up;
  • on-the-spot visits followed by debriefing sessions within food businesses operating at primary production.

The topics addressed in Course 2 will include but are not necessarily limited to:

Practical application of the EU provisions related to general hygiene rules and controls applying to food business rearing domestic land animals (e.g. cattle, pigs and poultry) or producing primary products of animal origin derived thereof. In particular, the following subjects must be presented:

  • legislative requirements concerning registration of food businesses operating at primary level, general hygiene requirements (including use of national or EU guides to good practice), traceability and selected topics on procedures relating to the control of hazards in primary production and associated operations, etc.;
  • correct and appropriate use of veterinary medicinal products and feed additives and their traceability;
  • preparation, storage, use and traceability of feed;
  • proper disposal of dead animals, waste and litter;
  • protective measures to prevent the introduction and spread of contagious diseases transmissible to humans through food, including by taking precautionary measures when introducing new animals and reporting suspected outbreaks of such diseases to the competent authority;
  • measures relating to the cleanliness of slaughter and production animals;
  • specific rules relating to milk production holdings (Regulation (EC) No 853/2004);
  • specific rules relating to the handling of eggs (Regulation (EC) No 853/2004);
  • measures relating to record-keeping;
  • use of flexibility provisions;
  • official controls concerning primary production (including reference to guide to good practice, sampling methods and other specialised inspection procedures, analytical results);
  • preparation of audit activities (research, desk review, risk based targeting, checklist development etc), performing the audit, collection of audit evidence, drawing findings and conclusions and making recommendations (relationship between these steps in the process), reporting on the audit and follow-up;
  • on-the-spot visits followed by debriefing sessions within farms rearing land animals or producing primary products of animal origin.

The topics addressed in Course 3 will include but are not necessarily limited to:

Practical application of the EU provisions related to general hygiene rules and controls applying to food business rearing and harvesting aquatic animals (e.g. aquaculture animals, live bivalve molluscs) or producing primary products of animal origin derived thereof. In particular, the following subjects must be presented:

  • legislative requirements concerning registration of food businesses operating at primary level, general hygiene requirements (including use of national or EU guides to good practice), traceability and selected topics on procedures relating to the control of hazards in primary production and associated operations, etc.;
  • correct and appropriate use of veterinary medicinal products and feed additives and their traceability;
  • preparation, storage, use and traceability of feed;
  • proper disposal of dead animals and waste;
  • protective measures to prevent the introduction and spread of contagious diseases transmissible to humans through food, including by taking precautionary measures when introducing new animals and reporting suspected outbreaks of such diseases to the competent authority;
  • specific rules relating to aquaculture fishery products and live bivalve molluscs (Regulation (EC) No 853/2004);
  • measures relating to record-keeping;
  • use of flexibility provisions;
  • official controls concerning primary production (including reference to guide to good practice, sampling methods and other specialised inspection procedures, analytical results);
  • preparation of audit activities (research, desk review, risk based targeting, checklist development, etc.), performing the audit, collection of audit evidence, drawing findings and conclusions and making recommendations (relationship between these steps in the process), reporting on the audit and follow-up;
  • on-the-spot visits followed by debriefing sessions within farms harvesting/collecting aquatic animals or producing primary products of animal origin.

The topics addressed in Course 4 will include but are not necessarily limited to:

Practical application of the EU provisions related to general hygiene rules and controls applying to food business producing or harvesting plant products. In particular, the following subjects must be presented:

  • legislative requirements concerning registration of food businesses operating at primary level, general hygiene requirements (including use of national or EU guides to good practice), traceability and selected topics on procedures relating to the control of hazards in primary production and associated operations, etc.;
  • correct and appropriate use of plant protection products and biocides and their traceability;
  • proper disposal of waste;
  • protective measures to prevent bad agricultural practice and pests from causing contamination of food;
  • procedures, practices and methods to ensure that food is produced, handled, packed, stored and transported under appropriate hygienic conditions;
  • measures relating to record-keeping;
  • use of flexibility provisions;
  • official controls concerning primary production (including reference to guide to good practice, sampling methods and other specialised inspection procedures, analytical results);
  • preparation of audit activities (research, desk review, risk based targeting, checklist development etc), performing the audit, collection of audit evidence, drawing findings and conclusions and making recommendations (relationship between these steps in the process), reporting on the audit and follow-up;
  • on-the-spot visits followed by debriefing sessions within farms harvesting/collecting aquatic animals or producing primary products of animal origin.

In order to achieve the best results from the training courses, the expected global number for the whole training programme is 485 participants.

For more information, please contact EAHC-BTSF-CALLS@ec.europa.eu under the following reference: EAHC/2013/BTSF/12.

The deadline to submit tenders for this procedure is the 27 September 2013.

 

 

Documents

  • Invitation to tender
  • Contract notice
  • Tender specifications
  • PDF tender form zip (Adobe Reader 9.5 or higher is required)

    How to complete the call for tender form - Step by step guide

    Note: this PDF form contains the following annexes:

    • Annex Ia - Tender submission form
    • Annex Ib - Letter of mandate
    • Annex IIa - Legal entity form for public entities
    • Annex IIb - Legal entity form for private entities
    • Annex IIc - Legal entity form for individuals
    • Annex III - Financial identification form
    • Annex IV - Declaration of honour
    • Annex VII - Economic and financial capacity overview
  • Annex V - Financial Offer Form
  • Annex VI - Draft contract and annexes
  • Annex VIII - Checklist
  • Annex IX - Statement of availability and exclusivity

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