Import/export of meat and meat products: EU regulatory policy and technical standards: Cremona Food Valley

This course opens by providing an overview of the economic impact of trade regulations and barriers. The state-of-the art and scenarios of meat/meat products’ production and consumption in the EU is then delineated. After an introduction to the EU regulatory framework, including border controls and bilateral agreements, the focus moves to emerging issues in global trade and disputes. Open issues as well as lessons learned from exporting PDOs and PGIs (outside the EU borders) are discussed. The importance and pivotal role of managers dealing with food safety risk assessment is stressed. Trade issues related to the import of fresh meat from outside the EU and/or the export of cured meat products to third countries are also considered. Guest speakers from companies will provide presentations about best practices and some indications about compliance costs. The course is completed by several field trips.

- Monday:

Economic impact of trade regulations and barriers

Meat/meat products production and consumption in the EU: state-of-the-art and scenarios

- Tuesday:

EU regulatory framework; official controls at borders; bilateral agreements EU-3rd countries; emerging issues in global trade; trade disputes

Trade issues faced in exporting PDOs and PGIs: lessons learned and open issues

- Wednesday:

Visit to EXPO Milano 2015

- Thursday:

Field trip

- Friday:

Risk assessment and risk management: two institutional tasks as a support for meat production

A spokesperson from Grandi Salumifici Italiani Spa

Scientific advisor

Stefano Boccaletti Università Cattolica del Sacro Cuore
Francesca Passuello SMEA, Università Cattolica del Sacro Cuore

Lecturers

Stefano Boccaletti Università Cattolica del Sacro Cuore
Francesca Passuello SMEA, Università Cattolica del Sacro Cuore
Giancarlo Belluzzi ANMVI, Associazione Nazionale Medici veterinari Italiani/Ministero Italiano della Salute
Davide Calderone ASSICA, Associazione Industriali delle Carni e dei Salumi
Helmuth Senfter Grandi Salumifici Italiani Spa
Maria Giovanna Righetto Crefis, Università Cattolica del Sacro Cuore
A spokesperson from EU Commission

Participants profile

- Meat/meat products exporters and importers

- Producer organizations

- Consumer organizations

- Government representatives in exporting/importing countries

- Policy makers

- Others with a specific interest in the topics

Field Trips

· A salami processing plant (to be confirmed at a later date)

· A cured meat processing plant (to be confirmed at a later date)

. A slaughterhouse (to be confirmed at a later date)

Registration for this course is now closed

Period

FromSeptember 14^th 2015
ToSeptember 18^th 2015

Location

CREMONA
Palazzo Trecchi

Language

The course will be delivered in English. Upon request, this course can be repeated in another language.

Participation Fee

The participation fee is € 1,600.00. For applications made before June 16th 2015 a 20% discount will be applied (participation fee = € 1,280.00)

If two or more members of an organization apply for the same course the first participant will pay the full fee, but additional members will have a reduced participation fee of € 1,200.00.

The application deadline for the course SAF01 is July 31st, 2015.

The participation fee includes:

- Tuition costs, including all training materials and use of the location’s training facilities and related services

- Participant costs, including the course field trips, transfer to and from EXPO Milano 2015 + entrance ticket, the lunches of Monday, Tuesday, Thursday and Friday, a gala dinner and special evening event, and a final dinner.

Brochure

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