Work shop programme:
09.00 - Opening of workshop Project Flair Flow 4
09.20 - Christer Andersson (National Food Administration, Sweden): Natural Toxins - a Potential Food Safety Issue?
10.05 - Paul A. Gibbs (Leatherhead Food Research Association, UK): Sous Vide: Food Quality and Safety
10.50 - Geraldine Duffy (Teagasc, The National Food Centre, Ireland): Food Poisoning
11.35 - Discussion
11.50 - Coffee break
12.30 - Eva Cerná (Ministry of Agriculture Czech Republic): Strategy of Food Safety in Czech Republic
12.50 - Jirí Ruprich (Centre for the Hygiene of Food Chains, National Institute of Public Health ): The Role of Health Sector in Food Safety
13.10 - Jana Hajšlová (Institute of Chemical Technology, Department of Food Chemistry and Analysis): Research Projects in the Field of Chemical Food Safety
13.30 - Michal Voldrich (Institute of Chemical Technology, Department of Food Preservation and Meet Technology): HACCP and Food Safety - Situation in Food Production in Czech Republic
13.50 - Representatives of production enterprises: Experience of Producers with Providing of Food Safety (using of GMP/GHP/HACCP/ISO, examples of solving of critical stages)
14.20 - Discussion
15.00 - Closing of workshop