Workshop Details - 11th Dubai International Food Safety ...€¦ · Conducted by Dubai Municipality...
Transcript of Workshop Details - 11th Dubai International Food Safety ...€¦ · Conducted by Dubai Municipality...
Contact us at: 04-2064223 [email protected]
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All sessions carry 1 CPD Point per hour
Pre- conference Workshops
25 October 2015
Workshop A "Food Safety = Behavior" Trainer: Frank Yiannas, Vice-President of Food Safety, Walmart, USA Workshop B1 "Risk Based Food Safety Management Including an Introduction on TACCP (Threat Analysis Critical Control Point)" – Trainer: Anton Alldrick, Campden BRI, UK Workshop B2 "Setting Microbiologically Safe Shelf Life for Foods” Trainer: Joy Gaze, Campden BRI, UK Workshop C “Investigating Food borne Illnesses- Quick Tools and Techniques” Conducted by Dubai Municipality Workshop D "Starting it Right- Design and Layout Requirements for Food Service Establishments in Dubai" and “Reading Between the Lines- Decoding Dubai's Food Code” Conducted by Dubai Municipality
26 October 2015
Workshop E "Food Safety = Behavior" Trainer: Frank Yiannas, Vice-President of Food Safety, Walmart, USA Workshop F1 "Food Allergen Management" Trainer: Anton Alldrick, Campden BRI, UK Workshop F2 " How to Check Your Heating/Cooking Produces a Safe Product" Trainer: Joy Gaze, Campden BRI,UK Workshop G “Food Fraud - Detection and Prevention” Trainers: Jacqueline Slatter - Global Director for Supply Chain NSF, Peter Bracher Managing Director Asia Pacific NSF Workshop H “Food Import and Export Requirements of Dubai Municipality and Product Registration Explained” Conducted by Food Trade Section, Dubai Municipality IAFP Workshop I "Validation of Food Service Processes" Trainers: Dr. Manpreet Singh, Purdue University, Dr. Gary Acuff, Texas A&M Center for Food Safety, Dr. Benjamin Chapman, North Carolina State University, USA
Contact us at: 04-2064223 [email protected]
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Post Conference Workshop
29th October 2015
Risk and Exposure Assessment for Food Chemicals
Trainers:
Cian O’Mahony, Head of Expert Modeling & Statistics at Creme Global; Cronan McNamara,
CEO at Creme Global
DAY 1
25 October 2015
Pre conference Workshops
Workshop A Time: 8:30 AM– 5:00 PM
"Food Safety = Behavior"
Trainer: Frank Yiannas, Vice-President of Food Safety, Walmart, USA
Fee: AED 1000
As a food safety professional, getting others to comply with what you are asking them to do
is critical, but it is not easy. In fact, it can be very hard to change other's behaviours. And if
you are like most food safety professionals, you have probably received little or no formal
training on how to influence or change people's behaviour. But What if I told you that
simple and proven behavioural science techniques exist and, if applied strategically, can
significantly enhance your ability to influence others and improve food safety. Would you be
interested to learn about that?
Target Audience: All Food Safety Professionals can attend this session.
Contact us at: 04-2064223 [email protected]
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Workshop B1 Time: 8:30 AM– 1:00 PM
"Risk Based Food Safety Management Including an Introduction on TACCP
(Threat Analysis Critical Control Point)" –
Trainer: Anton Alldrick, Campden BRI, UK
Fee: AED 500
International best practice advocates a risk-based approach to food-safety management and
this approach can be extended to protecting food businesses from attack as described in the
document PAS 96 (2014), “Guide to protecting and defending food and drink from
deliberate attack.” The idea of defending against “attack” does not simply apply to issues of
consumer protection but also to business continuity. A key part of this standard is the
concept of TACCP (Threat Analysis Critical Control Point). This is a risk management
methodology, which aligns with HACCP but assists managers in developing a management
system to protect the business from attack. Food businesses certified to GFSI accredited
standards (e.g. BRC Global Food Safety Standard version. 7) are now required to have both
risked-based food-safety and also appropriate food defence management systems in place.
This workshop will begin with a discussion of the concepts of risk, food safety and food
defence. It will explore generic tools for use in risk management and more specifically for
food defence including both “TACCP” and “CARVER + Shock.” It will also discuss how these
can be applied in the everyday management of a food business.
Target Audience: All Food Safety Professionals can attend this session. However, this
is an advanced program that would be very useful if you are look at enhancing the
food defence management system with an aim to prevent any intentional act of
contamination.
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Workshop B2 Time: 2:00 PM – 5:00 PM
"Setting Microbiologically Safe Shelf Life for Foods”
Trainer: Joy Gaze, Campden BRI, UK
Fee : AED 300
The setting of microbiologically safe shelf lives for food products requires consideration of a
number of key parameters. Food composition, preservation parameters and potential
microbiological content will all impact on stability with time. Similarly, storage
temperature and packaging types can affect the potential shelf life of products. If the shelf
life is incorrectly defined, this could result in issues related to food quality in terms of
spoilage and also food safety in terms of being unsafe for consumption. The consequences of
shelf life issues for a food business can be significant. It is internationally recognized that
different types of food commodities would be expected to remain stable for different
periods of time according to their composition and microbiological content. Such food
industry expectations will be discussed and put into context in relation to different food
categories.
This workshop will begin with a discussion of the concept of realistic shelf life for different
types of food products, understanding microbiological stability, and reduction of
microbiological numbers to acceptable levels. It will explore the use of predictive modelling
to give indicators of shelf life. It will also discuss how practical shelf life evaluation and
microbiological challenge testing can be applied to important food business decision
making.
Target Audience
This session will be useful for all food safety professionals. It would be most suitable
for delegates who are interested in product development, microbiological concepts
behind product shelf life and related fields.
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Workshop C Time: 8:30 AM– 5:00 PM
“Investigating Food borne Illnesses- Quick Tools and Techniques “
Conducted by Dubai Municipality
Fee: AED 500
This training is designed to assist the food industry in producing a more rapid, efficient, and
effective response to food borne illness incidents and alleged complaints. The session will
provide an overview of food borne illnesses, identifying symptoms, basic epidemiology ,
environmental investigation and plan of action. Organized by the Dubai Municipality, this
session will also look at how investigations are done in Dubai and how you can comply with
the requirements of Dubai Municipality in case of an adverse event.
Target Audience: Owners, managers and operators of Food Service establishments
like restaurants, cafeteria etc; Food Safety professionals, consultants, trainers
Workshop D Time: 8:30 AM – 1:00 PM
"Starting it Right- Design and Layout Requirements for Food Service
Establishments in Dubai"
“Reading Between the Lines- Decoding Dubai's Food Code”
Conducted by Dubai Municipality
Fee: AED 500
The layout and design of food premises are very important in ensuring safety and quality of
food produced. For the same reason, design and layout of food establishments must be
undertaken with due care and expert advice if necessary. The layout and design of premises
should permit adequate maintenance, cleaning and/or disinfection, avoid or minimise air-
borne contamination, and provide adequate working space to allow for the hygienic
performance of all operations. Errors committed in planning and purchasing specifications
are extremely costly in the end. A poorly planned food establishment results in high
expenses, slow production, unhappy employees, and dissatisfied customers. Ideally, food
establishments should be planned according to the type of food and process envisaged. This
will allow proper equipment selection, spacing, determination of capacity and purchase
accordingly. Learn about the basic principles to be followed while designing a food service
kitchen with special emphasis on Dubai's new requirements.
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Target Audience
This course is suitable for owners and managers of all types of food businesses in
Dubai. It would be particularly useful if you are setting up a new food establishment.
The session is also useful to consultants, trainers and auditors who wish to know
about the new requirements pertaining to layout and design requirements.
“Reading Between the Lines- Decoding Dubai's Food Code”
Conducted by Dubai Municipality
Time: 2:00PM – 5:00 PM
Dubai's Food Code provides a model set of requirements for food business operators n
Dubai. Some of the provisions of the code can be a little tricky and hard to understand. This
can land you in trouble during the routine inspection. This session will help you to
understand the Code better and ensure that you have a common understanding with the
Dubai Municipality. For people who are not from Dubai, this will be an useful workshop to
understand the science behind the requirements.
Target Audience
This course is suitable for owners and managers of all types of food businesses in
Dubai. Knowing the Food Code will help you to attain better compliance.
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26 October 2015
Workshop E
"Food Safety = Behaviour" Time: 8:30 AM– 5:00 PM
Trainer: Frank Yiannas, Vice-President of Food Safety, Walmart, USA
Fee: AED 1000
As a food safety professional, getting others to comply with what you are asking
them to do is critical, but it is not easy. In fact, it can be very hard to change other's
behaviours. And if you are like most food safety professionals, you have probably
received little or no formal training on how to influence or change people's
behaviour. But What if I told you that simple and proven behavioural science
techniques exist and, if applied strategically, can significantly enhance your ability to
influence others and improve food safety. Would you be interested to learn about
that?
Target Audience: All Food Safety Professionals can attend this session.
Workshop F1 Time : 8:30 – 1:00 PM
"Food Allergen Management"
Trainer: Anton Alldrick, Campden BRI, UK
Fees: AED 500
Food allergy is a potentially life threatening condition where an individual experiences an
adverse reaction to a specific component of a particular food. Within the developed world it
is estimated that approximately 2% of adults and 5% of children suffer from the condition.
Many jurisdictions have developed lists of particular foods, considered to be significant
causes of food allergies and for which specific regulations exist concerning how relevant
information should be given to the consumer. These lists often also form the basis of
identifying those foods which require specific management within a food business.
This workshop will discuss what food allergy is and how the issue integrates within a food-
safety management system. This will include looking at the major risk factors contributing
to hazards associated with food allergens, their management, how information is provided
to the consumer, and the role of analysis in verifying the efficacy of allergen management
systems.
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Target Audience
This course is suitable for owners and managers of all types of food businesses, food
safety consultants, trainers, educators and anyone else who is interested.
Workshop F2 Time : 2:00 – 5:00 PM
" How to Check Your Heating/Cooking Produces a Safe Product"
Trainer: Joy Gaze, Campden BRI,UK
Fees: AED 300/-
The safety of a heat treatment applied to a food product will be dependent on a number of
physical parameters, all of which will affect how the heat gets in to the food, how quickly
process temperature is achieved and what overall lethality is applied to the microorganisms
present. The food composition, preservation parameters and potential microbiological
content will all impact on the heat treatment required. If the heat treatment is incorrectly
defined and microorganisms capable of causing spoilage or food poisoning survive, the
consequences for a food business can be significant. Product composition such as viscosity,
total solids, particulate proportions and other factors such as pH can all influence the heat
resistance of microorganisms. International recognition of defined heat processes for
specific food types will be considered and categorized. The principles of how to check that
your heating produces a microbiologically safe and stable product will be discussed.
This workshop will begin with a discussion of the concepts of the microbiological reduction
achieved by certain heat treatments, including both pasteurization and sterilization
treatments, the principles of the use of D and z values and the number of log reductions
achieved. The discussion will include what could be considered to be an adequate reduction,
depending on the microorganisms under consideration, such as bacteria, yeasts or moulds,
and whether these are present in the food in the vegetative state or as spore-formers. It will
explore the use of microbiological laboratory based studies and how heat treatment
validation can be used to give confirmation of process lethality and food stability
Target Audience: This course is suitable for food safety professionals who are
interested in gaining in-depth knowledge about the heat treatments
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Workshop G Time: 8:30 – 5:00 PM
“Food Fraud - Detection and Prevention”
Trainers: Jacqui Slatter - Global Director for Supply Chain NSF, Peter Bracher
Managing Director Asia Pacific NSF
Fee: AED 1000
In recent years several high profile incidents of food fraud have brought this issue into
focus, and before these issues raised public awareness the food industry had a growing
awareness that food fraud is becoming a greater risk to businesses and customers. Industry
specialists from the producers, processors and retailers together with Governments,
academics, scientists and certification bodies have all been working on ways to identify and
manage the risks involved.
The current thinking is that vulnerability assessments may be the key and this thinking is
starting to appear in certification schemes and supply chain controls, but economically
motivated fraud is very different to the accidental food safety risks we are used to managing
- so a whole chain approach to prevention and detection is also needed.
Preventing food fraud is a shared industry responsibility where all stakeholders have a role
to play. Increased diligence from all links in the food supply chain are necessary if we are to
take a comprehensive approach to reducing the risks of food fraud. Above all, strong
leadership and enlightened corporate cultures around food safety and product integrity is
necessary from organizations throughout the food supply chain.
NSF International released a white paper that discusses approaches to reduce the risk of
food fraud. These include strategies of conducting more thorough traceability exercises
such as using forensic accountants to conduct and validate mass-balance exercises.
Predictive modelling approaches are also recommended as a means to identify and
prioritize risks of food fraud in the supply chain. NSF also developed a 7-step program
featuring a holistic approach for businesses to minimize food fraud opportunities in their
supply chain. NSF has also been piloting investigative audits in Asia using specially trained
auditors.
The proposed NSF session at DIFSC will outline the latest techniques and our early
experience of its practical application.
Target Audience
This course is suitable for anyone from the food industry who deals with a vulnerable
food chain involved in product procurement from across the globe.
Contact us at: 04-2064223 [email protected]
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Workshop H Time: 8:30 AM – 1:00 PM
“Food Import and Export Requirements of Dubai Municipality and Product
Registration Explained”
Conducted by Food Trade Section, Dubai Municipality
Fees: FREE
Knowledge about the rules and regulations as well as the requirements pertaining to
labeling shelf life, packaging etc can help you to make hassle free export and import of
foods. The workshop will also focus on the online product registration process in Dubai.
Target Audience
This is a special course for delegates from the food industry who are involved in
import and export activities in Dubai.
IAFP Workshop I Time : 8:30 AM – 5:00 PM
"Validation of Food Service Processes"
Trainers: Dr. Manpreet Singh, Purdue University, Dr. Gary Acuff, Texas A&M Center
for Food Safety, Dr. Benjamin Chapman, North Carolina State University, USA
Fee: AED 1000
The validation of control measures has historically been a requirement of food safety
management systems and is increasingly required by certification bodies, regulatory
agencies and customers. Criteria for the design, execution, and interpretation of validation
studies are often unavailable or unclear for control measures beyond traditional canning,
acidification, or pasteurization. There is renewed importance on effectively conducting
validations and developing verification programs for the food processing and food service
sectors. This workshop will discuss approaches to validation of control measures and
control measure combinations as well as the qualification and role of an expert Process
Authority in determining the credibility of process validation. Participants of this workshop
will be provided with tools to effectively design and conduct validations to reduce the risk
of food borne illnesses.
This workshop will provide an in-depth practical discussion of validation along with specific
methodologies covering experimental design, implementation and application. In addition,
a practical approach to validations in processing plants and at food service will be
Contact us at: 04-2064223 [email protected]
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discussed, including appropriate microbiological testing/challenge studies, analysis and
reporting. As part of the workshop, specific discussions will be directed towards small- to
medium-sized food processors to provide viable food safety options. In addition to this, the
workshop will provide a platform for interaction among industry personnel; academicians
and our food safety counterparts across the globe on harmonization of validation and
verification practices as they fit into the Hazard Analysis and Risk Based Prevention
Controls (HARPC) for food producers to meet their food safety objectives.
Target Audience
Personnel who will conduct hazard analyses and design food safety plans.
Food safety personnel assisting in designing testing programs and/or intervention
strategies.
Quality assurance personnel conducting testing or other monitoring or verification
activities
R&D personnel designing challenge or validation studies.
Retail and food service personnel involved in specialized processes such as
fermenting sausages, charcuterie and ROP/vacuum sealing of cooked products)
Contact us at: 04-2064223 [email protected]
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Post conference Workshop
29th October 2015
Risk and Exposure Assessment for Food Chemicals
Trainers: Cian O’Mahony, Head of Expert Modeling & Statistics at Creme Global; Cronan
McNamara, CEO at Creme Global
Workshop fee: AED 500 Time: 8:30 AM– 5:00 PM
Workshop Outline
1. Hazard, Exposure and Risk
a. How do we quantify each
b. Risk = Hazard x Exposure
c. How safe exposure and recommended intake levels are set
2. Consumer Exposure Assessment
a. Data sets
b. Mathematical methods and statistics
c. Aggregate exposure assessment
3. Assessing Populations and Sub-groups
a. Representative samples
b. Assessing sub-populations
c. Groups by Gender, Age, Location, Socio-economic factors, etc
4. Worked Examples
a. Food additives
b. Pesticides
c. Contaminants
d. Nutrients
The workshop will be delivered as a combination of interactive lectures and worked
examples on computer. Specialized software will be used for the worked examples
and will be used as a teaching tool for the workshop. Participants will need a laptop
and an internet connection in order to access the software. Course notes will be
made available after the workshop.
Target Audience
This workshop is suitable for food safety professionals, regulators and academics
involved in chemical risk assessment activities.