STANDARD TWINNING PROJECT FICHE. 1.4 Title: Capacity Building Regarding Official Controls, Animal Welfare, Zoonoses and Animal By-Product Management

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1 1. Basic Information STANDARD TWINNING PROJECT FICHE 1.1 Publication notice reference: EuropeAid/ /IH/ACT/TR 1.2 Programme: IPA 2013 (Indirect Management mode) 1.3 Twinning Number: TR 13 IB AG Title: Capacity Building Regarding Official Controls, Animal Welfare, Zoonoses and Animal By-Product Management 1.5 Sector: Agriculture and Rural Development/ Agriculture and Fisheries 1.6 Beneficiary country: Republic of Turkey 2. Objectives 2.1 Overall Objective(s): The overall objective of this twinning project is to raise food and feed safety and public health levels to those of the EU in Turkey by alignment with the acquis in the area of food safety, veterinary and phyto-sanitary policy. 2.2 Project purpose: To strengthen the technical and institutional capacity in Turkey for improving food and feed safety from production to consumption in order to increase to that of EU standards. 2.3 Contribution to National Development Plan/Cooperation agreement/association Agreement/Action Plan As it was declared in the Multi-Annual Indicative Planning Document (MIPD) for , the alignment with the acquis in the area of food safety, veterinary and phyto-sanitary policy is fundamental objective regarding Chapter 12. It is also important to highlight that this objective along with other sectorial objectives identified in MIPD is derived from Accession Partnership and Turkey s National Program for the Adoption of the Acquis (NPAA) of 2008 which sets forth the action plan to meet these priorities. In line with this, the Turkish policy framework in the area of food safety, veterinary and phyto-sanitary has been adopted with an aim of aligning animal and plant health together with food safety policies of the EU. For instance, more than 100 regulations have supportive provisions with the MIPD in order to deal with deficiencies in food safety, namely food and feed controls, eradication of plant and animal diseases and harmful organisms, and to ensure plant, animal and human health, which refers the objective of this twining operation. 1

2 In the Chapter 12: Food safety, veterinary and phytosanitary policy of 2014 progress report of Turkey, it is stated that progress in the area of food safety, veterinary and phytosanitary policy has remained limited and further substantial work is needed to advance on full implementation of the acquis in this area. This project will lead to improve the knowledge of EU acquis and EU practices in the area and also help to harmonise the standards of the implemantations with EU. 3. Description 3.1 Background and justification: The Law on Veterinary Services, Plant Health, Food and Feed (Law 5996) was published on The Law No 5996 establishes a framework for veterinary services, zootechnics, plant health, food safety, feed, hygiene and official controls, while leaving the details to secondary legislation. Based on the Law 5996, the main EU hygiene legislation has been transposed by Regulations on Food Hygiene (transposes Regulation (EC) No 852/2004, in force since ), Specific Hygiene Rules for Food of Animal Origin (transposes Regulation (EC) No 853/2004, in force since ) and Registration and Approval Procedures for Food Business Establishments (in force since ), Feed Hygiene (transposes Regulation (EC) No 183/2005, in force since ). On the other hand, MoFAL has been restructured in 2011 with the Law No 639 on Establishment and Tasks and Responsibilities of the Ministry of Food, Agriculture and Livestock. With Law No 5996, and related secondary legislation and Law No 639, the task distribution within the MoFAL has exposed to changes and new responsibilities have been given to the Directorates and MoFAL personnel. These changes require increasing the capacity of the Ministry to be able to perform new tasks on all aspects of food and feed safety. To obtain sufficient administrative capacity to correctly implement and apply all the acquis covered by this chapter by accession, training of MoFAL personnel on every aspect of food and feed safety is considered crucial. Considering the process the MoFAL has been experiencing to carry out the new tasks resulting from transposition of EU acquis, the trainings given on this area will increase the implementation capacity of the Ministry. The aim of the measure called Capacity Building Regarding Official Controls, Animal Welfare, Zoonoses and Animal By-Product Management (Measure 3.1) submitted in the Sector Fiche of 2013 programming for Agriculture and rural development; food and feed safety, fisheries is to increase the capacity of the MoFAL regarding risk based official controls on food and feed safety, animal welfare, zoonoses and animal by-product management. According to the type of activities and budgetary limits of PRAG (Practical Guide to Contract Procedures for EU External Actions) the activities under this measure will be conducted under 2 operations through 1 twinning and 1 TA operations. It is also crucial to stress that the activities proposed under each operation in the Sector Fiche are designed complementarily considering compliance with sector approach. 2

3 3.2 Linked activities (other international and national initiatives): 1. Restructuring and Strengthening of the Food Safety and Control System in Turkey Project (TR 2004 IB AG 02). Under this project legislation harmonisation with EU, preparation of risk orientated inspection procedures, crisis management procedure, national residue control plans and hygiene guidelines, improvement of official controls, establishment of RASFF and risk analysis system and food safety training activities are carried out. 2. Harmonization of the Turkish Food Safety Inspection with the EU Food Safety Regulations and Standards- (G2G07/TR/8/15 MATRA Project) Under this Project, trainings were given on risk based inspections and sampling techniques including import controls, HACCP audits and HACCP requirements for food establishments, and classification of registered/ approved establishments. 3. Strengthening the official food control and inspection system of Turkey-MAT0/TR/9 MATRA Project Under this Project, theoretical and practical trainings were given on Good Hygiene Practices, HACCP and sampling methods, risk analysis on food controls and RASSF. 4. Strengthening of the Food Quality and Safety System- FAO/TCP/TUR/2901Project Under this Project, trainings were given on HACCP, inspections, export and certification for food establishments. 5. European Union Twinning Light Project Development of a Strategy to Implement the EU Animal by Products (ABP) Legislation in the Republic of Turkey (TR 10 IB AG 01 TWL) 3.3 Results: Result 1 Result 2 Result Activities: : Food safety control services of MoFAL have been strengthened through prepared Multi-Annual National Control Plan and Inspection Manuals and Procedures to increase technical capacity. : Food and feed safety and control systems in central and regional organizations have been strengthened through training in order to increase the knowledge of EU standards. : Lab capacity has been improved by trainings on EU standards to harmonize the analysis methods with EU standards. 3

4 The activities listed below represent the minimum activities to be implemented in the course of the Twinning project. Member State(s) may propose additional activities in line with the methodology elaborated in its proposal. Twinning component 1: Strengthening of food and feed safety and control services 1-Multi-Annual National Control Plan - Assistance to preparation of improved Multi-Annual National Control Plan for food establishments in accordance with 882/2004/EC and including feed and ABP establishments. 2-Inspection Manuals and Procedures: - Assistance to preparation of the procedures (checklists) for inspections, including animal welfare and geographical indications, inspections related to HACCP, audits of official controls (including ABP s). Twinning component 2: Strengthening the food and feed safety and control system in central and regional organizations through training: 1. Training to official controllers and Ministry personnel and related sectors a) Theoretical and practical training on food safety, based on dairy, meat, cereals, fruits and vegetables sectors including inspection methodology, for 280 participants. Courses should be arranged for max. 40 participants. Training period should not be less than 4 days. b) Theoretical training on implementation of risk based control system, for 200 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 40 participants. Training period should not be less than 2 days. c) Theoretical training on protection of geographical indications, for 60 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 2 days. d) Theoretical training on animal by-products and animal welfare, for 60 participants. Participants are official controllers and Ministry personnel. Training period should not be less than 4 days. 2. Training to official controllers and Ministry personnel a) Theoretical training on food safety legislation covering food hygiene, labelling, microbiological criteria, monitoring of zoonotic agents, food contact materials, for 240 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 3 days. b) Theoretical and practical training on HACCP audit on food, for 260 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 4 days. c) Theoretical and practical training on HACCP audit on feed for 90 participants. Participants are official controllers, Ministry personnel and feed sector representatives. Each course should be arranged for max. 45 participants. The number of course should be 2. Training period should not be less than 4 days, d) Theoretical training on GMO s, and novel foods, for 60 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 2 days. 4

5 e) Theoretical training on geographical indications inspection methodology, for 60 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 2 days. f) Theoretical and practical training on sampling for 160 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 3 days. 3. Study Visits a) Two study visits on Official Controls and HACCP audits in food establishments for 7 control officials and Ministry personnel. Study Visits should be arranged for max. 4 participants. Training period should not be less than 4 days. b) Two study visits on Official Controls and HACCP audits in feed establishments for 18 control officials and Ministry personnel. Study Visits should be arranged for max. 9participants. Training period should not be less than 4 days. c) Two study visits on approval/registration of agri-food establishments for food - for 7 control officials and Ministry personnel. Study Visits should be arranged for max. 4 participants. Training period should not be less than 4 days. d) Two study visits on approval/registration of agri-food establishments for feed- for 8 control officials and Ministry personnel. Study Visits should be arranged for max. 6 participants. Training period should not be less than 4 days. e) Two study visits on animal by-product establishments for 10 control officials and Ministry personnel. Study Visits should be arranged for max. 6 participants. Training period should not be less than 4 days. f) Two study visits to EU for a total 10 General Directorate of Food and Control personnel to observe the implementation of audits of official controls. Each study visit should be organized for 5 personnel. Training period should not be less than 3 days. g) Two study visits to EU for 10 General Directorate of Food and Control personnel in order to perform the implementation of Monitoring of Zoonoses and Zoonotic Agents (2003/99/EC) and Salmonella Legislation (2160/2003/EC, 200/2010, 517/2011, 200/2012, 1177/2006). Each study visit should be organized for 5 personnel. Training period should not be less than 3 days. Twinning component 3: Laboratory trainings a) Training of 40 laboratory staff and General Directorate of Food and Control personnel with regard to the analysis methods used for the official controls on the protection of geographical indications, Each study visit should be organized for 10 personnel and participation of General Directorate of Food and Control personnel cannot be less than 2 personnel. Training period should not be less than 3 days. b) Training of 20 laboratory staff and General Directorate of Food and Control personnel with regard to the analysis methods used for food contact materials, Each study visit should be organized for 10 personnel and participation of General Directorate of Food and Control personnel cannot be less than 2 personnel. Training period should not be less than 3 days. c) Training provided to 80 laboratory staff for the food and feed and General Directorate of Food and Control personnel related new analysis methods used in 5

6 EU laboratories at least and not limited on migration, GMO, additives, residue, component on foods and hormone, Each study visit should be organized not less than 5 personnel and participation of General Directorate of Food and Control personnel cannot be less than 1 personnel. Training period should not be less than 3 days. d) A study visit to EU and a training program to 40 food laboratory staff to observe analysis for biotoxins, GMO, food component analysis, enzyme, antibiotics, vitamins and microbiology analysis carried out at the EU labs, Each study visit should be organized not less than 5 personnel and participation of General Directorate of Food and Control personnel cannot be less than 1 personnel. Training period should not be less than 3 days. e) A study visit to EU and a training program to 30 feed laboratory staff to observe analysis for enzyme, antibiotics, coccidiostats, vitamins and microbiology analysis carried out at the EU labs. Each study visit should be organized not less than 10 personnel. Training period should not be less than 5 days. 3.5 Means/ Input from the MS Partner Administration: Profile and tasks of the Project Leader The Project Leader (PL) of the twinning project is expected to have the following qualification: The PL should be a high ranking official with broad knowledge of all processes in the area of food safety and control, who will continue to work at his/her Member State (MS) administration but devote some of his/her time to conceive, supervise and coordinate the overall management of the Twinning project. The PL will allocate a minimum of 3 days per month including one visit every 3 months (more for complex projects) to Turkey as long the project lasts. a) Qualifications - Minimum 1 project management experience in the field of food safety - Experience in at least one EU project management in the field of food safety, veterinary and phyto-sanitary University degree in relevant areas covered by the Project fiche; - Broad long-term knowledge of all processes in the area of food safety and control that the project is dealing with; - High-ranking official with ability to call on short term experts in support of the efficient implementation of the project and the full support at senior levels within Turkey; - Overall appreciation of the problems and solutions in the sector; - High interpersonal and negotiation capability; - Excellent leadership skills; - Willing to work in multidisciplinary area; - Fluent spoken and written English; - Full computer literacy. b) Tasks - Overall project co-ordination; 6

7 - Co-chairing, with the Turkish PL, the regular project implementation steering committee meetings; - Mobilizing short- and medium term experts; - Executing administrative issues (i.e. signing reports, side letters etc.) Profile and tasks of the RTA The RTA of the twinning project is expected to have the following qualifications. The RTA, who will be expecting work in close cooperation with the Turkish counterpart(s) and Ministerial staff during the implementation of the twinning project in 24-month period on a full-time basis as secondment, should be working at the counterpart public institutions at managerial/expert level on the field of food safety and control. Also note that, the RTA will be assisted by at least one full-time local assistant. a) Qualifications - Minimum 3 years of experience in activities related to the implementation of the EU Acquis in the area covered by the Project fiche - University degree or equivalent professional experience in relevant fields, - Experience in food safety and control in a European Union Member State with particular emphasis on institutional set-up and implementation, - Preferably a comparative knowledge of other Member States systems,experience in at least one EU project management in the field of food safety, veterinary and phyto-sanitary - Experience in EU procurement rules and PRAG, - Experience in the participation of a legislative process/law drafting, - Broad international contacts/exposure, - Strong written, oral and inter-personal communication skills in English, - Good communication skills and experience in developing, coordinating and conducting training programs, - Experience in pre-accession programs and/or projects, - Experience in managing a large team of experts, - Experience in working in a different cultural environment will be an asset, b) Tasks - To design a work plan for the implementation of the program and to assist the process of drawing up a contract; - Assist in the preparation of all strategic project documents (inception report, sector strategy/policy/plan, quarterly monitoring reports, final project report, training manuals etc.,); - Assist the General Directorate of Food and Control (GDFC) in development and implementation of food safety and control system; - To ensure continuity of implementation through: the execution of the day to day management; working on a daily basis with the GDFC staff to implement the project; - To plan and coordinate outputs; - To nominate and mobilize the short- and medium term experts in close cooperation with the PL; - To supervise the short- and medium term experts; 7

8 - To coordinate and organise study visits, training activities, workshops and public awareness activities; - To ensure proper quality of outputs; - To provide detailed reports on the impact of the program Profile and tasks of the short-term experts For the implementation of the twinning project, below mentioned Short Term Experts are expected to contribute to the twinning operation when required. The expertise and expected qualifications of Short Term Expert are drawn up below along with the expected tasks to be achieved. The expected fields on which Short Term Expert have expertize are as follow; - Short Term Expert on Meat - Short Term Expert on Milk - Short Term Expert on Fruit and Vegetables, Crops - Short Term Expert on Poultry and Eggs - Short Term Expert on Cereals - Short Term Expert on Fisheries - Short Term Expert on Food Hygiene - Short Term Expert on Labelling - Short Term Expert on Microbiological Criteria - Short Term Expert on Food Contact Materials - Short Term Expert on GMO's and Novel Foods - Short Term Expert on Geographical Indications - Short Term Expert on HACCP audit on food feed and ABP - Short Term Expert on HACCP feed expert, feed audit expert - Short Term Expert on Protection Geographical Indications Analysis - Short Term Expert on Food Contact Material Analysis - Short Term Expert on EU Hygiene Standards - Short Term Expert on EU Animal Welfare Standards - Short Term Expert on EU Food Safety Standards The expected qualification that Short Term Experts must have as follows; - Good presentation skills and previous experience as a trainer. Short term expert requirements: Short term Expert (Meat) Qualifications Minimum of 3 years professional experience in meat area and HACCP and GHP Masters' degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Good written and oral command of English; Proven contractual relation to public administration or mandated body; Capacity to integrate into a large expert team; 8

9 Willingness to work in a different cultural environment. Training experience Experience on manual and guide preparation Short term Expert(Milk) Qualifications Minimum of 3 years professional experience in milk area and HACCP and GHP Masters' degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience Short term Expert(fruit and vegetables, and crops) Qualifications Minimum of 3 years professional experience in fruit and vegetables, and crops area and HACCP and GHP Masters' degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience Short term Expert(poultry and eggs) Qualifications Minimum of 3 years professional experience in poultry and eggs area and HACCP and GHP Masters' degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience Short term Expert(cereals) Qualifications 9

10 Minimum of 3 years professional experience in cereals area and HACCP and GHP Masters' degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience Short term Expert(Fisheries) Qualifications Minimum of 3 years professional experience in fisheries area and HACCP and GHP Masters' degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience Short term Expert(Food Hygiene) Qualifications Minimum of 3 years professional experience in food hygiene Master's degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience Short term Expert(Labelling) Qualifications Minimum of 3 years professional experience in labelling Master's degree or equivalent professional experience in veterinary/food safety/food technology/food standards. 10

11 Training experience Short term Expert(Microbiological Criteria) Qualifications Minimum of 3 years professional experience in microbiological criteria Master's degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience Short term Expert(Food contact materials) Qualifications Minimum of 3 years professional experience in Food contact materials area and Master's degree or equivalent professional experience in relevant field. Training experience Short term Expert(GMO's, novel foods) Qualifications Minimum of 3 years professional experience in GMO's and novel foods Master's degree or equivalent professional in relevant area. Training experience Short term Expert(geographical indications ) Qualifications Minimum of 3 years professional experience in geographical indications 11

12 Master's degree or equivalent professional experience in relevant area. Training experience Short term Expert(HACCP audit on food feed and animal by-products) Qualifications Minimum of 3 years professional experience in HACCP audit on food or feed or animal by-products Master's degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience Short term Expert (HACCP feed expert, feed audit expert) Minimum of 3 years professional experience in HACCP audit on feed and feed audit Master's degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience Short term Expert(protection geographical indications analysis) Qualifications Minimum of 3 years professional experience in analysis Master's degree or equivalent professional experience in relevant field. Training experience 12

13 Short term expert on food contact material analysis Qualifications Minimum of 3 years professional experience in food contact material analysis Master's degree or equivalent professional experience in relevant field. Training experience Short term expert on hygiene EU standards Qualifications Minimum of 3 years professional experience in hygiene EU standards Master's degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience Short term expert on animal welfare EU standards Minimum of 3 years professional experience in animal welfare Master's degree or equivalent professional experience in veterinary field. Training experience Short term expert on food safety EU standards Qualifications Minimum of 3 years professional experience in food safety EU standards Master's degree or equivalent professional experience in veterinary/food safety/food technology/food standards. Training experience 13

14 In general terms, Short Term Experts will be responsible for the following tasks during their participation. - To work on specific twinning operation components described above and contribute to the project with specialist knowledge in these areas, - To assist in collection and processing of the required materials for the elaboration of manuals for inspectors carrying out food safety and control inspections, - To prepare training course modules, - To deliver selected training modules to central level staff, food inspectors and representatives of food establishments; - To advice and backstopping from a national EU food safety and control agency/ MoFAL 4. Institutional Framework The leading institution in the sector is the Ministry of Food, Agriculture and Livestock (MoFAL) which is responsible for the development of policies, and the preparation and enforcement of legislation for all areas of the sector. A decree concerning the restructuring of the MoFAL entered into force in The General Directorate of Food and Control (GDFC) is one of the seven main service directorates which is the only competent authority regarding the area of food safety, veterinary and phyto-sanitary, therefore GDFC is the main beneficiary institution and in charge of the implementation of this twinning project. Since the sector approach has been followed while having designed the Measure 3.1, the twinning project has common activities for all of the departments under GDFC. A Steering Committee will be established, which composed of the SPO, representatives from Directorate General of Food and Control, Directorate General of EU Foreign Relations, representative of Ministry for EU Affairs. The CFCU and the European Commission Union Delegation (EUD) to Turkey will participate in the steering committee meetings as observers 14

15 5. Budget The overall budget of the Twinning projectis Euro (Table 1). The detailed budget presented in the Sector Fiche can be found in Table 2 below. Table 1. The Overall Budget of the Twinning project (including the national and IPA contributions) SECTOR TITLE AGRICULTURE AND RURAL DEVELOPMENT Operation 3.1: Twinning - Food and Feed Safety IB (1 ) IN V (1) TOTAL EXPENDIT URE EUR (a)=(b)+(e) TOTAL PUBLIC EXPENDIT URE EUR (b)=(c)+(d) TOTAL IB IPA CONTRIBUT ION EUR (c) % (2) Total EUR (d)=(x)+(y) +(z) SOURCES OF FUNDING NATIONAL PUBLIC CONTRIBUTION % (2 ) Central EUR (x) Regional/L ocal EUR (y) IFIs EUR (z) PRIVATE CONTRIBUTI ON EUR (e) TOTAL INV TOTAL SECTOR SUPPORT 0 The co-financing requirement foreseen under IPA will be considered fulfilled according to the provision of the relevant Financing Agreement. After budget table % (3 ) 15

16 16

17 6. Implementation Arrangements 6.1 Implementing Agency responsible for tendering, contracting and accounting (AO/CFCU/PAO/Commission), including contact person and full contact details. The Implementing Agency for this measure will be the Central Financing and Contracting Unit (CFCU), who will be responsible for all procedural aspects of the tendering processes, contracting matters and financial management (including payments) of the activities. CFCU works as a monitoring and supervision agency. CFCU will be responsible for financial implementation of the measure, ensuring full transparency in financial transactions, management and reporting and will also monitor and supervise the implementation. The director of the CFCU will act as Program Authorising Officer (PAO) of the measure. The contact details of CFCU Director as follows: Ms. Emine Döğer (Acting PAO- CFCU Director) Central Finance and Contracts Unit Tel: Fax: pao@cfcu.gov.tr Address: Eskişehir Yolu 4.Km Cadde (Halkbank Kampüsü) No:63 C-Blok Söğütözü/Ankara TÜRKİYE 6.2.Main counterpart in the BC, including contact person and contact details. Also include RTA counterpart and the BC Project leader The information about the main Counterpart at the MoFAL will be submitted later. On the other hand, SPO for the Measure 3.1 of the SF was assigned by PAO as Mr. Ahmet KAVAK. Contact details of project leader Counterpart: Mr. Muharrem SELÇUK (Deputy General Director of GDFC) Ministry of Food, Agriculture and Livestock Address: Gıda Tarım ve Hayvancılık Bakanlığı, Gıda ve Kontrol Genel Müdürlüğü, Eskişehir Yolu 9. Km Lodumlu/Ankara TÜRKİYE RTA counterpart: Dr. Neslihan ALPER Head of Department Department of Food Control and Laboratories 17

18 Directorate General of Food and Control Address: Gıda Tarım ve Hayvancılık Bakanlığı, Gıda ve Kontrol Genel Müdürlüğü, Eskişehir Yolu 9. Km Lodumlu/Ankara TÜRKİYE 6.3.Contracts There will be only a Twinning contract under this project 7. Implementation Schedule (indicative) 7.2.Launching of the call for proposals (Date) 3Q/ Start of project activities (Date) 3Q/ Project completion (Date) 3Q/ Duration of the execution period (number of months) 24 Months 8. Sustainability MoFAL is an executive branch of the Government, aims to protect consumer from unhealthy and unsafe food products and unfair competition practices by regulating and governing the food industry at every stage of the food chain from production to consumption. MoFAL with its substantial human and physical capital invested nation-wide and annual financial allocations, has the capacity to absorb investments proposed within this operation in support of implementation of EU food safety acquis. The output of this operation will lead the Ministry policies and actions for longer term to deal with food and feed safety issues. In order words, MoFAL will ensure the sustainability of the Project through plans, strategies, guidelines, procedures and draft legislation prepared and/or revised as outputs of this operation. Furthermore, there are close cooperation between MoFAL and stakeholders like consumer s organizations, private food establishments, producer s organizations which will be significantly important for dissemination of outcomes of the operation. 9. Crosscutting issues (equal opportunity, environment, etc ) 9.1. Equal Opportunity Participation in this measure will be open to both males and females involved in the sector. Records of professionals participation in all activities will reflect this and will be kept with the measure documentation Environment 18

19 The project itself will not have any adverse environmental impacts, other than those due to normal activities (e.g. transport) Minority and vulnerable groups According to the Turkish Constitutional System, the word minority encompasses only groups of persons defined and recognized as such on the basis of multilateral or bilateral instruments to which Turkey is a party. This measure has no negative impact on minority and vulnerable persons. Training programs and workshops will be held in buildings where access to buildings for handicapped people is possible Civil Society There are close cooperation between MoFAL and stakeholders like consumer s organizations, private food establishments, producer s organizations for dissemination of knowledge. 10. Conditionality and sequencing Not applicable 19

20 ANNEXES TO PROJECT FICHE 1. Logical framework matrix in standard format (compulsory) 2. Detailed implementation chart (optional) 3. Contracting and disbursement schedule by quarter for full duration of program (including disbursement period) (optional) 4. Reference to feasibility /pre-feasibility studies. For all investment projects, the executive summary of the economic and financial appraisals, and the environmental impact assessment should be attached (optional) 5. List of relevant Laws and Regulations (optional) 6. Reference to relevant Government Strategic plans and studies (may include Institution Development Plan, Business plans, Sector studies etc) (optional) 20

21 ANNEX 1: Logical framework matrix in standard format LOG FRAME PLANNING MATRIX FOR Measure 3.1: Capacity Building Regarding Official Controls,, Animal Welfare, Zoonoses and Animal By-Product Management Sector support name and number: 8. Agriculture and Rural Development Contracting period expires 2 years after the date of signing the FA Disbursement period expires 3 years after the date of signing the FA Overall objective To raise food and feed safety and public health levels to those of the EU in Turkey by alignment with the acquis in the area of food safety, veterinary and phyto-sanitary policy. Total budget IPA budget: Objectively verifiable indicators (OVI) Euro Euro Sources of verification MoFAL reports Records of MoFAL Multi annual control plans Increased the number of trained personnel Web site of the Ministry Operation Objective To strengthen the technical and institutional capacity in Turkey for improving food and feed safety from production to consumption based on risk analyses in order to increase public health levels Objectively verifiable indicators (OVI) The number of lab analysis in line with EU standards by the end of the implementation of project will be increased, -The number of lab analysis in line with EU standards by the end of the implementation of project will be Sources of Verification Official Control procedures Multi annual control plans Project monitoring reports Assumptions Political and economic stability will continue, Commitment to EU Membership continues Good macro economical results will be kept, Support and agreement of key stakeholders are present. 21

22 to that of EU standards. Results Result 1: Food safety control services of MoFAL have been strengthened through prepared Multi-Annual National Control Plan and Inspection Manuals and Procedures to increase technical capacity. Result 2: Food and feed safety and increased, risk based official controls carried out in accordance with the procedures (checklists) and Multi-Annual National Control Plan will be increased by the end of the implementation ofproject, Increase the awareness of HACCP Increase the number of trained personnel and stakeholders in HACCP and risk based official controls Number of trained official controllers in EU food safety area will be increased. Objectively verifiable indicators (OVI) risk based official controls carried out in accordance with the procedures (checklists) and Multi-Annual National Control Plan by the end of the implementation of project, Number of staff and stakeholders trained with regard to food and feed safety, official controls by the end of the implementation of project, Increased Sources of Verification Official Control procedures Multi annual control plan Tickets for the Study visits and reports of the visit Participants list and certificates of trainings Project monitoring reports Sufficient technical and professional capacity available in order to implement legislation continues Government and EU commitment towards conducting measures will continue, Financial agreements to launch tendering procedure are signed on time, Contracts are signed on designated dates and approved by EC without delay, Personnel capacity of the Ministry who will be involved in the project activities and also in the sustainability of the outputs of the measures is high enough to ensure successful implementation. Assumptions Support and agreement of key stakeholders are present. Policy makers commit to adopt and motivated to implement the compliance frameworks 22

23 control systems in central and regional organizations have been strengthened through training in order to increase the knowledge of EU standards. Result 3: Lab capacity has been improved by trainings on EU standards to harmonize the analysis methods with EU standards. knowledge on risk based official controls by the end of the implementation of project, Increase the number of trained personnel and stakeholders in HACCP and risk based official controls Increase in the knowledge on analyse methods of food and feed labs by the end of the implementation of project, Increase in the number of lab analysis in line with EU standards by the end of the implementation of project Increase in the number of analysis of food and feed labs by using EU approved methods by the end of the implementation of project, Activities Means / operations Costs Assumptions - The activities listed below represent the minimum activities to be implemented in the course of the Twinning project. Member State(s) may propose additional activities in line with the methodology Twinning Contract

24 elaborated in its proposal. Assistance to preparation of improved Multi- Annual National Control Plan for food establishments in accordance with 882/2004/EC and including feed and ABP establishments. - Assistance to preparation of the procedures (checklists) for inspections, including animal welfare and geographical indications, inspections related to HACCP, audits of official controls (including ABP s). - Training to official controllers and Ministry personnel and related sectors a) Theoretical and practical training on food safety, based on dairy, meat, cereals, fruits and vegetables sectors including inspection methodology, for 280 participants. Courses should be arranged for max. 40 participants. 24

25 Training period should not be less than 4 days. b) Theoretical training on implementation of risk based control system, for 200 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 40 participants. Training period should not be less than 2days. c) Theoretical training on protection of geographical indications, for 60 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 2days. d) Theoretical training on animal by-products and animal welfare, for 60 participants. Participants are official controllers and Ministry personnel. Training period should not be less than 4 days. - Training to official controllers and Ministry 25

26 personnel a) Theoretical training on food safety legislation covering food hygiene, labelling, microbiological criteria, monitoring of zoonotic agents, food contact materials, for 240 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 3 days. b) Theoretical and practical training on HACCP audit on food, for 260 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 4 days. c) Theoretical and practical training on HACCP audit on feed for 90 participants. Participants are official controllers, Ministry personnel and feed sector representatives. Each course should be arranged for max. 45 participants. The 26

27 number of course should be 2. Training period should not be less than 4 days, d) Theoretical training on GMO s, and novel foods, for 60 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 2 days. e) Theoretical training on geographical indications inspection methodology, for 60 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 2 days. f) Theoretical and practical training on sampling for 160 participants. Participants are official controllers and Ministry personnel. Courses should be arranged for max. 30 participants. Training period should not be less than 3 days. 27

28 - Study Visits a) Two study visits on Official Controls and HACCP audits in food establishments for 7 control officials and Ministry personnel. Study Visits should be arranged for max. 4 participants. Training period should not be less than 4 days. b) Two study visits on Official Controls and HACCP audits in feed establishments for 18 control officials and Ministry personnel. Study Visits should be arranged for max. 9participants. Training period should not be less than 4 days. c) Two study visits on approval/registration of agri-food establishments for food - for 7 control officials and Ministry personnel. Study Visits should be arranged for max. 4 participants. Training period should not be less than 4 days. d) Two study visits on approval/registration of agri-food establishments for 28

29 feed- for 8 control officials and Ministry personnel. Study Visits should be arranged for max. 6 participants. Training period should not be less than 4 days. e) Two study visits on animal byproduct establishments for 10 control officials and Ministry personnel. Study Visits should be arranged for max. 6 participants. Training period should not be less than 4 days. f) Two study visits to EU for a total 10 General Directorate of Food and Control personnel to observe the implementation of audits of official controls. Each study visit should be organized for 5 personnel. Training period should not be less than 3 days. g) Two study visits to EU for 10 General Directorate of Food and Control personnel in order to perform the implementation of Monitoring of Zoonoses and Zoonotic Agents (2003/99/EC) and Salmonella Legislation (2160/2003/EC, 29

30 200/2010, 517/2011, 200/2012, 1177/2006). Each study visit should be organized for 5 personnel. Training period should not be less than 3 days. -Laboratory trainings a) Training of 40 laboratory staff and General Directorate of Food and Control personnel with regard to the analysis methods used for the official controls on the protection of geographical indications, Each study visit should be organized for 10 personnel and participation of General Directorate of Food and Control personnel cannot be less than 2 personnel. Training period should not be less than 3 days. b) Training of 20 laboratory staff and General Directorate of Food and Control personnel with regard to the analysis methods used for food contact materials, Each study visit should be organized for 10 personnel and participation of 30

31 General Directorate of Food and Control personnel cannot be less than 2 personnel. Training period should not be less than 3 days. c) Training provided to 80 laboratory staff for the food and feed and General Directorate of Food and Control personnel related new analysis methods used in EU laboratories at least and not limited on migration, GMO, additives, residue, component on foods and hormone, Each study visit should be organized not less than 5 personnel and participation of General Directorate of Food and Control personnel cannot be less than 1 personnel. Training period should not be less than 3 days. d) A study visit to EU and a training program to 40 food laboratory staff to observe analysis for biotoxins, GMO, food component analysis, enzyme, antibiotics, vitamins and microbiology analysis carried out at the EU labs, Each study visit should be organized not less than 5 personnel and participation of 31

32 General Directorate of Food and Control personnel cannot be less than 1 personnel. Training period should not be less than 3 days. e) A study visit to EU and a training program to 30 feed laboratory staff to observe analysis for enzyme, antibiotics, coccidiostats, vitamins and microbiology analysis carried out at the EU labs. Each study visit should be organized not less than 10 personnel. Training period should not be less than 5 days. - 32

33 ANNEX 2: Contracting and disbursement schedule by quarter for full duration of program (including disbursement period) rd th st nd rd th st nd rd TOTAL Twinning (contracted) Cumulated Twinning (disbursed) Cumulated

34 ANNEX 3: List of relevant Laws and Regulations Law no on Veterinary Services, Plant Health, Food and Feed (OG:13/6/ ) Regulation Regarding Official Control of Food and Feed (OG: ) Regulation on Food Hygiene (OG: ) The Regulation Determining The Special Rules About The Official Controls On Food Of Animal Origin (OG: ) Feed Hygiene Regulation (transposes Regulation (EC) No 183/2005, in force since ). Implementing Regulation on The Methods of Sampling and Analysis for Official Control of Feedingstuffs (Transposes Regulation (EC) No 152/2009, in force since ). Regulation on Official Controls for Food and Feed (Transposes Regulation (EC) No 882/2004, in force since ). ANNEX 4: Reference to relevant Government Strategic plans and studies (may include Institution Development Plan, Business plans, Sector studies etc) 34