AFSIS - Food Hygiene and Safety

What is AFSIS?
AFSIS People
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Farm to Fork
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Introduction
What is AFSIS?
AFSIS People	Dr. Apostolos T. Rantsios
	Dr. Malika Moussaid
	Professor Julian Hilton
	Dr. Panagiotis Athanasopoulos
	Niels-Ole Bjerregaard
	Dr. Luca Cocolin
	Dr. Eleftherios H. Drosinos
	Dr. Pavlos Economides
	Professor Dieter Großklaus
	Dr. Ioannis Metaxopoulos
	Athina Panayiotou
	Dr. Kalliopi Rantsiou
	Alexander Syrris
	Dr. Athanasios E. Tyrpenou
Consulting Services

Farm to Fork
Training	Courses
	Molecular Biology Techniques	Detection of Foodborne Pathogens Using Nucleic Acid-based Techniques
		Contemporary Molecular Biology Techniques
		Polymerase Chain Reaction (PCR)
	Training

Downloads and Links	Summary - Courses and Training (PDF)
	Molecular Biology Techniques (PDF)
	AVIS: The Fact Sheet (2004) (PDF)
	EBTE Consultants Ltd. (PDF)
	www.aleffgroup.com
	www.freepages.gr/ebte/indexen.html
	www.aviscollege.com
	www.fao.org
	www.who.int
Pricing
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Reources	Charts and Flowsheets	The four step procedure for risk assessment
		Three levels of quality assurance system

	Diagrams	The essential three cycles of risk analysis
		Approximate pH growth ranges for some organisms
		Environmental influences on hygiene status of animal stocks

	Graphs and Tables	Limitations of ante-mortem and post-mortem examination
		Genera of bacteria, yeasts and moulds found on meat
		Predicted populations of bacteria in beef

	Regulations	Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products
		Guidelines for the Use of Non-Meat Protein Products in Processed Meat and Poultry Products
		Recommended International Code of Hygienic Practice for Fresh Meat
		Recommended International Code of Hygienic Practice for Processed Meat and Poultry Products

	Video	Excerpt from an Interview with Dr. A Rantsios 15th July 2002

	Links	www.fao.org - Food and Agriculture Organisation
		www.who.int - World Health Organisation

	Screen shots