Consecutive animal by-product (ABP) workshops are to take place in Vilnius on 4-6 and 6-8 October. Around 65 participants are expected to attend each workshop mainly from EU Member States and candidate, European Free Trade Association and European Neighbourhood Policy countries, as well as selected third countries. Participants will mainly be public authority officials responsible for ensuring that businesses comply with EU ABP standards. Given the significance of this programme to industry, a number of industry representatives may attend at their own expense.

ABP are materials of animal origin not intended for human consumption. These materials are used as they are, transformed into a range of products or disposed of. Using certain ABP in feed can spread disease or contaminants. ABP may also pose environmental problems if not properly disposed of.

In 2008 the Commission adopted a proposal for a revised ABP Regulation in order to clarify health rules applicable to ABP and make them more risk-proportionate. The training should disseminate knowledge about the main changes which this revision will bring about and encourage exchange of information between participants on ABP handling techniques and the transition to a new regulation. Sound knowledge of this should increase the capability of national competent authorities to check for compliance, thereby facilitating intra-community trade in and import and export of ABP.

The training consists mainly of plenary presentations and group exercises. An overview of the new rules and their impact on various sectors will be given. Other subjects to be covered include traceability, import and export of ABP and audits by the EU's Food and Veterinary Office.

These are the second and third ABP workshops to take place within Better Training for Safer Food in 2010. The first was held in Brussels in May/June and a further one is scheduled for Lisbon in November/December.

Animal by-products training was one of the original seven programmes launched within Better Training for Safer Food at the outset of the initiative in 2006. It has formed part of the training offer in almost every year since then. Training on the subject is set to continue throughout 2011, with a further four two-day workshops planned.