1. Report of Group A. 1.Options for co-operative initiatives on the advancement of food safety in the EU and world wide. Include the farmers. Links from food service directly to farmers are growing. Farmers start moving into food service. (Food producers were represented in SAFEFOODERA stakeholder meeting by CIAA. No strong links to primary production) Develop holistic view. Include risks of fresh produce. Develop role for social sciences in training in food safety, of people working in hospitality industry but also people working in SME food producers Social sciences should tell us why people do what they do and how to educate them properly Improve food control e.g. in slaughterhouse (basically 19th century based veterinary principles). More HACCP, less cutting. Food safety as a curriculum in the university is not offered in many countries. Norway, Portugal, Spain: yes. Slovenia starting now.

2. Food safety as a curriculum in the university is not offered in many countries. Norway, Portugal, Spain: yes. Slovenia starting now. Yet, SMEs are the most vulnerable. Big companies have logistic operators and good traceability systems. Tapas bars in Madrid and ethnic restaurants in London do not. Include language problems. There is a general lack of knowledge. Communication about safety in practice is too complex and too bureaucratic Develop easy access systems for food safety implementation for the <10 personnel businesses. Understandable language, basic knowledge. People work hard in hospitality industry: no time to study Even more basic: teach safe food handling in schools (consumers needs to know about it also). It will then migrate into food service by itself. Be aware of fraud risks with e.g. best before date (re-labelling). Risk of fraud by moving foods around food stuffs e.g. through accession countries: training in food safety especially for workers in accession countries. Globalisation greatly increases the risk of contamination and fraud. Food ingredients follow complicated routes. Research is needed how this is evolving: e.g. spices are very vulnerable for fraud and bioterrorism.

3. 2. Desired areas for further research and development. Research is needed on Risk Communication. On how risks are perceived by the consumer and on how to communicate them properly. See Sudan 1 in spices: health risk low, social effect enormous. Again Social Sciences should tell us how to do it. Food safety and risk communication: imply also regulators and politicians and all other stakeholders. Role of media is becoming more important (threatening) also for the hospitality business Way to communicate can be investigated, however effect is doubtful: media cannot be educated (want to sell newspapers). Role of media e.g. in Burger King and Coca Cola issues: effect disastrous on whole sector(s). Study these effects.

4. Emerging risks study may result in finding re-emerging risks. More zoonoses, more Mycotoxins. Things are coming back that we thought we had eradicated. Viruses are growing problem. Norwalk virus (Noro viruses in general) may cause serious problems in e.g. big hotels and cruise vessels. Projectile vomiting causes very effective aerosols spreading the virus and making its removal quite difficult. More study in preventing food fraud: recycling of waste into the food chain is a heavy crime. Example: wasted meat (Germany), Selling non-organic foods as organic is more subtle crime. Study role of local and regional foods as well as traditional foods and their special demands regarding safe handling: farm made cheeses, traditional sausages. More research on role allergens. They are a growing issue in food service. Develop better alternative for food labelling regarding ingredients.

5. 3.Deliver effective training and education. Many of this has been discussed under point 1. Develop effective training systems for the SMEs. This should not be in the hands of the researchers. It is a matter of co-operation between the social sciences and the food safety scientists. Develop uniform standards for food safety training all over Europe, please! Develop this training in such a way that entrance controls have the same quality all over the EU. Export risk communication and communication training also to the trade partners all over the world. Prevent the usage of safety controls as trade barriers. Improve the quality of the information, e.g. on packaging. Develop something in between E 1 to 240 and simple traffic lights.