Cyprus, the food industry and EU enlargement
the imminent enlargement of the European Union. For the ten
newcomers, the integration of current European food legislation,
critical for the country's ambitions, is nothing short of a major
challenge. Major food players in the EU15, such as French company
Danone, have been active in the transfer of knowledge through a
variety of means including seminars, training sessions and
conferences.
A crucial issue at the heart of the European food industry today is the imminent enlargement of the European Union. For the ten newcomers, the integration of current European food legislation, critical for the country's ambitions, is nothing short of a major challenge. Major food players in the EU15, such as French company Danone, have been active in the transfer of knowledge through a variety of means including seminars, training sessions and conferences.
UK-based food technology company Reading Scientific Services reports this week that it is currently playing a leading role in helping the food industryin Cyprus meet the demands for membership of the European Union.
On 12 December 2002, EU ministers met to decide on plans to expand the EU at the Copenhagen meeting. As a consequence of a positive vote, Cyprus hopes toformally join the EU on 1 April 2004. The food industry is critical for the economy of Cyprus, and recognising this fact, a consortium of leading business figures in Cyprus are currently constructing a new food laboratory, planned to open in July/August 2003.
The consortium, SafeFood Laboratories (SFL), has invested in 550m2 of purpose-built facilities in the industrial zone of Limassol, Cyprus. The new lab aims to help the industry to improve standards of safety and quality, and to also introduceHACCP principles (Hazard Analysis Critical Control Point) as required by theEU.
RSSL acted as an advisor in the designand operation of SFL's microbiology laboratories - providing a service in identifying pathogens and spoilageorganisms, routine food testing and environmental monitoring, safety andstability assessments. RSSL will also support this service by providing SFL withanalytical, training and consultancy services in other areas such asidentification of GM ingredients, taints and off-flavour analysis,microscopy, foreign body identification and RSSL's Emergency ResponseService.
Dr Constantinos Vorkas, managing director of SFL commented : "The food industry is the country's major export industry, and also key to its tourism and travel markets. In order to compete in European markets, as well as for the good of its own people, standards will have to improve."
SFLwill also make its services available in other Mediterranean and Middle Eastern countries.
Dr Ray Gibson of RSSL added: "We are happy to be working with SFL. The directors of SFL share RSSL's vision of providing scientific excellence and superior customer service, and both companies are committed to helping thefood industry meet the highest standards."
