With the latest developments in microbiology and technology, the question arises as to how food production can be made safer. This topic was also taken up by the INTAMT Academy, which organised a training course for dairy and livestock professionals from Stavropol in Russia from 18 to 24 October. The programme consisted first of all of a seminar at the Institute of Nutrition and Food Sciences (IEL) at the Rheinische Friedrich-Wilhelms University in Bonn. Dr. Judith Kreyenschmidt, head of the Food Process Engineering course, explained the safety and control mechanisms in food production based on the Hazard Analysis and Critical Control Points concept (HACCP concept) to the participants. This tool is used to prevent hazards in connection with food. As a result of the meeting, the possibilities of cooperation were explored. After the theoretical part, the Russian experts visited the large butchery Thönes e. K. in Wachtendonk. The owner Thomas Thönes and the quality manager Klemens Hinßen showed the guests the company and explained the product range and production technology as well as the company’s quality control. In the neighbouring Netherlands, the tour continued to Käserei Weenink, where the agricultural experts from Russia were given an overview of Dutch dairy product quality standards and food safety measures. The Walvoort family’s dairy farm also pays close attention to the constant monitoring of all steps in milk production, which the training participants were able to see for themselves in the small town of Zelhem. The visit to the largest organic fattening facility for cattle in the Netherlands completed the extensive training programme and taught the participants important aspects of animal welfare.

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