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Good practices

Explore inspiring and tested policy solutions identified by our cooperation projects and beyond.

2014 - 2020

Collection of food fraud analyses, that Slovenian R&D institutions make

To help food safety experts from food companies, we made a list of all food fraud analyses, that Slovenian R&D institutions are making.

24 Feb 2022 | By project QUALIFY

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2014 - 2020

Regular annual training seminars for Bulgarian SMEs - "Ensuring the quality and safety of food"

The purpose of the trainings seminars is to provide theoretical and practical knowledge to the SMEs of current analytical methods.

15 Feb 2022 | By project QUALIFY

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2014 - 2020

My HACCP tool

To support the SMEs to establish, implement and maintain their own HACCP system through on-line tool.

15 Feb 2022 | By project QUALIFY

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2014 - 2020

ThessAgro: Quality Certification protocol and origin of Thessalian agricultural products

The Quality Certification protocol and origin of Thessalian agricultural products “ThessAgro”, was launched in 2013 in collaboration of the Region of Thessaly

14 Aug 2021 | By project QUALIFY

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2014 - 2020

Funding of actions for the promotion of cultural heritage and local products in Macedonia & Thrace

The Ministry of Interior – Sector of Macedonia and Thrace published in 2019 the Call “Organization and grant of actions for the promotion of cultural heritage

14 Aug 2021 | By project QUALIFY

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2014 - 2020

Survey and focus group: perception of food authenticity

This practice has been carried out with the intention of checking the level of concern and demand of the average consumer regarding the authenticity of food

29 Jul 2021 | By project QUALIFY

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2014 - 2020

Project Auntenfood on authenticity, traceability and food safety in olive oil

Autenfood focuses on analytical strategies to verify the variety and origin of olive oil and detect adulterations in order to guarantee the authenticity

29 Jul 2021 | By project QUALIFY

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2014 - 2020

Seminar about food fraud and purchasing raw materials

We organised an online event, with main topic food fraud prevention. In order to cover different aspects of food fraud,we invited experts from different fields.

18 Mar 2021 | By project QUALIFY

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2014 - 2020

Guide for the olive oil and kernel oil standardization and refining companies

The Guide for the olive oil and kernel oil standardization and refining companies is a manual, published by the Hellenic Food Authority (EFET),

16 Feb 2021 | By project QUALIFY

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2014 - 2020

Guide of how to apply the HACCP principles in dairy SMEs

The Guide of Hellenic Food Authority (EFET) can help dairy companies in the implementation of sanitary measures, focusing on the description and control of risk

16 Feb 2021 | By project QUALIFY

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2014 - 2020

Elaboration of the Guide for quality own control and good handling practices for stone & pome fruit

Elaboration of a Guide for quality own control points of sale and a Guide for quality own control at the production and handling.

26 Jan 2021 | By project QUALIFY

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2014 - 2020

Integral Quality Own-Control Program and Traceability of the Meat Industry (PACIC)

26 Jan 2021 | By project QUALIFY

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Good practices

Collection of food fraud analyses, that Slovenian R&D institutions make

Regular annual training seminars for Bulgarian SMEs - "Ensuring the quality and safety of food"

My HACCP tool

ThessAgro: Quality Certification protocol and origin of Thessalian agricultural products

Funding of actions for the promotion of cultural heritage and local products in Macedonia & Thrace

Survey and focus group: perception of food authenticity

Project Auntenfood on authenticity, traceability and food safety in olive oil

Seminar about food fraud and purchasing raw materials

Guide for the olive oil and kernel oil standardization and refining companies

Guide of how to apply the HACCP principles in dairy SMEs

Elaboration of the Guide for quality own control and good handling practices for stone & pome fruit

Integral Quality Own-Control Program and Traceability of the Meat Industry (PACIC)

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