Summay of the Round table about training of food makers (GIRONA 20 september)
We publish the text of the reports
In this round table celebrate in Girona at september 20 they have participated like to speakers Alexandra González, Teresa Jané, and Alba Pascual and as a moderator Isidre Ferran.
Alexandra González, cordinadora of formation of the School of Veterinarians of Girona, has set forth the practical experience in the plan of training of the staff of the fish sector organized by the School of Veterinarians of Girona with the collaboration of the Fraternits of Fishermen of the Catalan Coast and the General Direction of Fishing of the Generalitat with the goal to introduce the factors that they affect the quality of the product pesquer since it is captured and like avoiding them, elaborating a code of good practices of hygiene for each modality of fishing tackle and introducing the correct practices of hygiene.
Teresa Jané, collaborator of the formation entity Indulab 2000 / APPLUS has talked about the problems of the formation in the alimentary companies and Alba Pascual boss on duty of food hygiene of the General Direction of Public Health, has set forth us the actions of the Department of Health in the surveillance of the formation and training of food handlers.
» Presentació d’Alexandra González sobre el pla de formació del sector pesquer
» Presentació de Teresa Jané sobre la problemàtica de la formació a les empreses
» Presentació d’Alba Pascual sobre la formació i capacitació del manipuladors
With the support of COL.LEGI DE VETERINARIS DE GIRONA and the CONSELL DE VETERINARIS DE CATALUNYA
More than two third parts of the foods that at present we consume contain food additives. Some of natural origin and other of synthesis, often go preceded by the bad fame. Many times, usually without scientific rigor, the multiple dangers point out that it can entail their consumption to themselves; however really is an abuse made on the part of the alimentary industry? Which the new trends are in the use of additives? How the appraisal of the risk in the use of additives is made?
With the support of 
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The labelling like guarantee of food safety. Is the information that brings the labelling of the foods sufficient? Is it too much? The labelling goes sent to the consumer, but the consumers understand the information of the labelling? Which is the compulsory information that the alimentary containers have to provide? Do the nutritional contents have to be stated? During the round table we was attempt to give answer to these questions and we was reflect about how the labelling contributes to the food safety.