1. SAFEFOODERA Stakeholder Group meeting with industry Copenhagen, 14 - 15 December 2006

2. Coming together is a beginning. Keeping together is progress. Keeping together is progress. Working together is success Working together is success Coming together is a beginning. Keeping together is progress. Keeping together is progress. Working together is success Working together is success Henry Ford

3. SAFEFOODERA and the European Steering Committe (ESC) The members of SAFEFOODERA-ESC are funding bodies from countries that are willing to open up and coordinate the food safety aspects of their ongoing national/regional programmes > 90% of European food safety projects are nationally funded, but normally not within food safety programmes

4. Funders (bureacrats) Scientists Industry Optimal conditions for Research and Training Network of national and EU Funders All EU MS and AMS + Network of scientific research institutes and universities members in all EU MS and AMS + CIAA The Retail and Food service sector Consumers The primary objective of SAFEFOODERA The primary objective of SAFEFOODERA is to establish a platform for protecting consumers against health risks from the consumption of food.

5. SAFEFOODERA WP6 – External Communication Objective To establish links with stakeholders to facilitate pan- European dissemination and exploitation of project results. Manufacturers are responsible for determining the critical aspects of producing and ensuring safe food to the moment of consumption. It is an unacceptable event if a consumer becomes ill due to food containing hazardous levels of a biological, chemical or physical agent with a known potential to cause an adverse health effect.

6. Dialogue with stakeholders to Facilitating pan-European dissemination and exploitation of project results. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 1.The scientific community (Lisabon, 23 – 24 November 2006) SAFE Consortium membership, complemented with other institutes to be selected. 2.The Food Industry (Copenhagen, 14 – 15 December 2006) Tthe Confederation of the food and drink industries of the EU (CIAA). 3.The Retail and Food Service sectors (January 2007) Representatives from The Confederation of National Associations of Hotels, Restaurants, Cafés and Similar Establishments in the European Union and European Economic Area (HOTREC), the European Federation of Contract Catering Organisations (FERCO), the European Modern Restaurant Association (EMRA), Eurocommerce and the International Committee of Food Retail Chains (CIES). 4.The Consumers (February 2007) The European Consumer Organisation (BEUC) 5.The Commission and EFSA (Berlin, March 2007) The management board of EFSA and the Commissions ERA-NET organisation.

7. Future co-operation of Pan-European Networks in Food Sciences, Safety and Technology FundersScientists Good contents and infrastructure SAFEFOODERA ++ SAFE consortium ++

8. Our Vision Through partnerships OliVita AS aims to offer tasty foods which, when eaten on a daily basis, can reduce the risk of developing atherosclerosis and stroke. ooooo Olivita AS Grønlandsvn. 26, 9013 Tromsø Tlf.: +47 67 53 44 60 Our Vision Through partnerships OliVita AS aims to offer tasty foods which, when eaten on a daily basis, can reduce the risk of developing atherosclerosis and stroke. ooooo Olivita AS Grønlandsvn. 26, 9013 Tromsø Tlf.: +47 67 53 44 60 Our Vision Through partnerships OliVita AS aims to offer tasty foods which, when eaten on a daily basis, can reduce the risk of developing atherosclerosis and stroke. ooooo Olivita AS Grønlandsvn. 26, 9013 Tromsø Tlf.: +47 67 53 44 60 Our Vision Through partnerships OliVita AS aims to offer tasty foods which, when eaten on a daily basis, can reduce the risk of developing atherosclerosis and stroke. ooooo Olivita AS Grønlandsvn. 26, 9013 Tromsø Tlf.: +47 67 53 44 60 Agriculture Soil Seed Plant protection products Feed Water Veterinary Medicine Animal health Residues Food Science Food Water Scientific Risk Assessment of the food chain Multidiscipline programs in microbiology, chemistry, nutrition, food technology, consumer behavior, mathematics and economy. Predictive microbial modelling, toxicological models etc suitable for public and company-level risk assessments Human Medicine Human health Scientific Risk Assessment Integrated, comprehensive and holistic approach for food safety Meteorology Climatology Atmospheric physics and chemistry Global warming Consumer behaviour Economy Lifestyle Diet

9. Our Vision Through partnerships OliVita AS aims to offer tasty foods which, when eaten on a daily basis, can reduce the risk of developing atherosclerosis and stroke. ooooo Olivita AS Grønlandsvn. 26, 9013 Tromsø Tlf.: +47 67 53 44 60 Our Vision Through partnerships OliVita AS aims to offer tasty foods which, when eaten on a daily basis, can reduce the risk of developing atherosclerosis and stroke. ooooo Olivita AS Grønlandsvn. 26, 9013 Tromsø Tlf.: +47 67 53 44 60 Our Vision Through partnerships OliVita AS aims to offer tasty foods which, when eaten on a daily basis, can reduce the risk of developing atherosclerosis and stroke. ooooo Olivita AS Grønlandsvn. 26, 9013 Tromsø Tlf.: +47 67 53 44 60 The data quality challenge Production of plants Production of animals Slaughter house/dairy Food processing RetailConsumer Disease surveillance Systems Environment and climate Risk- database Industry / Authorities - Audit-Strategies - Sampling plans - Monitoringsystems - Risk reduction plans - HACCP Consumers Producers Politicians Media Scientists Authorisations / Outcome of audits and investigations Risk Assessment Risk management Risk communication MonitoringResearch

10. Future co-operation of Pan-European Networks in Food Sciences, Safety and technology SAFEFOODERA National Governments EU Commission DG-Research EFSA ETP Food for Life et al. SAFE consortium ILSI EFFoST national reference labs Funders (bureacrats) Scientists Industry Optimal conditions for Research and Training