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FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

PREFACE Dr. Xavier Van

PREFACE Dr. Xavier Van Huffel Director Staff direction for risk assessment FASFC E‐mail: xavier.vanhuffel@favv.be The topic of this years’ symposium organized by the Scientific Committee of the Federal Agency for the Safety of the Food Chain is special in many ways. From a risk assessor point of view ‘Food safety of the short supply chain’ is a vague issue of which the terms of reference are unclear and about which dedicated scientific information is lacking. From a risk management point of view the short supply chain is part of the food chain and its food safety is covered by the existing legislation. Although short supply has always existed in society, subgroups of consumers and producers have rediscovered it as a new and attractive channel for food supply to which positive characteristics are associated such as authenticity, quality, income, … and even food safety. This latter aspect has rarely been studied or covered in scientific symposia. For this reason the Scientific Committee was of the opinion that the subject deserved attention as it is an emerging trend in society with many different facets and close by the consumer. The symposium has to be seen as an excellent opportunity and forum at which risk assessors, regulators, consumers and producers convene to discuss about risks of new trends in the food chain. The Scientific Committee is grateful to the Food Safety Agency to support the yearly organization of a scientific event and thanks all speakers who have contributed to this symposium.

TABLE OF CONTENTS Preface....................................................................................................................................................................................4 Table of contents................................................................................................................................................................5 List of abbreviations .........................................................................................................................................................6 Program of the symposium............................................................................................................................................7 Introduction .........................................................................................................................................................................9 Session 1. The short supply chain: state of art....................................................................................................12 Definition of the short food supply chain.........................................................................................................13 FASFC policy on food safety in the short supply chain...............................................................................17 Short food supply chain in Flanders...................................................................................................................19 The policy for short supply chains in Wallonia .............................................................................................25 Food safety problems specific to the short chain selected case studies from the Netherlands 28 Session 2. Food safety of the short supply chain ...............................................................................................32 Microbiological safety and quality aspects in relation to the short food supply chain.................33 Chemical aspects of food safety and quality in the short supply chains .............................................45 Control of the food safety of the short circuits: the experience of the cell quality of farm products (cqpf) supporting the producers in wallonia..............................................................................52 Session 3. The short supply chain and the society............................................................................................58 Short channels in France: do they meat consumers concerns? ..............................................................59 Direct marketing from producers to consumers: economic aspects and key succes factors.....66 Summary and conclusions ..........................................................................................................................................75 5

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