As a result of my work for the Dutch and European meat industry I was able to develop a sound relationship with local and regional competent authorities. Having a clear understanding of relevant details, looking for practical solutions and always keeping in mind the common and individual (company) interests, have resulted in successful collaborations on many different subjects.

In addition to my work for the meat industry I was able to contribute in 2016 to a training programme developed for official (European) veterinarians via the Better Training for Safer Food (BTSF) programme. The goal was to, based on current legislation, clarify which sections of the bovine intestinal tract are allowed to be processed into natural sausage casings. To this end, five videos were made, either as animation or using footage of the processing at slaughterhouse level. The final report is available on request at VPH Consultancy.

Link to bovine anatomy