COWINHY

COWINHY- Creation of a Community Guide to Best Practice in Food Hygiene with an example for the wine industry

SUMMARY

The aim of the project is to create a methodology for designing/assessing/validating European guides and instruments for good hygiene practise which are applicable to all branches of the agri-foodstuffs industry. In the course of the project, the protocol will be tested on the winemaking industry. In defining a European methodology/Protocol for validating European guides , the SMEs in the food industry should be able to continue to be competitive in an homogeneous way in Europe, for all food sectors, in agreement with professional organisations in each country.

Objectives:
To analyse and compare existing training systems and best practise guidelines at national level, identifying and registering all the actors involved in creating national GBHP and current national validation procedures

To develop a guide for the procedure of the creation, assessment and validation of instruments for training in food safety management and Guides for the Best Practise in Food Hygiene at European level.

To develop a European Methodological guide to Best Practise in Food Hygiene in the wine industry

Project Brochure

PARTNERSHIP

M2A Technologies SARL (France) – coordinator

Institut Francais de la Vigne et du Vin (France)
Faculté Universitaire des Sciences Agronomiques de Gembloux (Belgium)
Instituto Superior de Agronomia (Portugal)
Berufsfortbildungswerk, CCE (Germany)
Center for Food Chain and Network Research, University Bonn (Germany)
Budapesti Corvinnus Egyetem (Hungary)