Achieving International Standards for Food Safety Management: Codex and Beyond

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1 Achieving International Standards for Food Safety Management: 10 November 2014 Sheikh Rashid Hall A Dubai World Trade Centre

2 Session 1 International experiences of implementing HACCP-based food safety management systems This session will examine the major issues facing the international community in their efforts to accelerate the implementation of food safety management systems. It will include: --- Current initiatives to update the Codex GHP and HACCP guidance documents A wide diversity of local and international initiatives A new perspective on the role of microbiology within HACCP systems --- The session will be of value to industry practitioners, food inspectors, auditors and regulators responsible for developing food safety strategies. Special Projects Director, TSI 08:45 09:15 09:45 10:15 10:45 The evolution of global standards in food safety management Codex and beyond and Supporting a diverse region in attaining international best practice the ASEAN experience Senior Food Safety and Nutrition Officer, FAO Regional Office for Asia and the Pacific Region Where does food microbiology fit in the new world of preventative food safety management? Department of Food Technology, Chulalongkorn University, Bangkok Raising standards across a diverse food industry the Sharjah success story Sheikha Dr Rasha Al-Qassemi Assistant General Director of Health, Environment and Quality, Sharjah Municipality Launching the Ajman Food Safety Program - a new initiative for 2014 Ajman Municipality 11:00 Coffee break 2

3 Session 2 Salamt Zadna: An Abu Dhabi food safety management solution for small food service and catering businesses Salamt Zadna is a practical and innovative solution to enhance regulatory compliance in small food service and catering businesses. It conveys food safety practices through photographs, minimises record keeping and is designed to be delivered and supported by the Abu Dhabi Food Control Authority (ADFCA) Inspection Team. This session will outline the extensive research data that underpinned the development of the Salamt Zadna system, using case study examples from the small businesses involved. This will be followed by a step-by-step guide to the key components of the system with a detailed account of the implementation plan. The session will finish with a summary of feedback and evaluation results to date This session will be of benefit to other regulators facing similar challenges and also specifically chefs, hygiene managers and other food industry representatives who are responsible for developing SOPs for their HACCP-based Food Safety Management Systems. Special Projects Director, TSI 11:30 11:50 12:40 Development and piloting of Salamt Zadna H. E. Dr Mariam Yousef Executive Director, Policy and Regulation, ADFCA Implementation across 2500 businesses Salamt Zadna Advisors ADFCA Lessons learned and future developments Mariam Al Khajha HACCP Project Manager, Policy and Regulation, ADFCA 13:00 Lunch 3

4 Session 3 Industry Master Classes and Roundtable Discussion This session will provide an opportunity for discussion, debate and expert tutorials, focusing on food safety culture and food safety management. It will be of value to industry practitioners, food inspectors, auditors and regulators responsible for developing and assessing food safety in industry. Senior Food Safety and Nutrition Officer, FAO Regional Office for Asia and the Pacific Region 14:00 14:45 15:15 Master Class: Food Safety Culture Dr Joanne Taylor Training and Research Director, TSI Department of Food Technology, Chulalongkorn University, Bangkok, Thailand Expert Q & A: HACCP for Hotels Special Projects Director, TSI Roundtable Discussion Chair: Ayesha Mohammad Al Mukhayat, Senior Food Inspector, Dubai Municipality Representatives from local Municipalities and expert speakers, including: Eyad Abdel Hafiz Saleh Nassar, HACCP Team Member, ADFCA Mohamed Saleh Ali, HACCP Team Member, ADFCA Abulla Younus Ahmad Bahlooq, HACCP Team Member, ADFCA Muhammad Khalid Saeed, Senior Food Inspector, Dubai Municipality Omar Al Muhairy, Head of FCIS, Sharjah Municipality Mohamed Ibrahim, Program Manager, Sharjah Food Safety Program Basem Mohammed Azzam, Technical Manager, Sharjah Food Safety Program Dr Joanne Taylor, TSI, TSI, Chulalongkorn University, Bangkok, Thailand 16:30 Close 4

5 Competition Time! First Prize: TSI Visual Food Safety Training Materials + 10 Visual Food Safety Books Second Prize: TSI Level 4 (Advanced) Food Safety Training Materials + Book Third Prize: TSI Level 3 (Intermediate) HACCP Training Materials + Book To give yourself a chance to win one of these prizes, print out this page and read on... Throughout the sessions listed on pages 2, 3 and 4, each speaker will ask one question at the end of their presentation. Add the answers to complete the table below, then hand your completed entry to a TSI representative at the start of the Roundtable Discussion at 15:15. We will choose the winners during the discussion and announce them at the end of the day. Good luck! Your name: Presenter: Your mobile number: Answer: Sheikha Dr Rasha Al-Qassemi H. E. Dr Mariam Yousef Mariam Al Khajh Dr Joanne Taylor Supported by: 5

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