Workshop A
21 February, 2010 8:30 AM — 4:30 PM
Venue: Dubai Convention and Exhibition centre

Promoting a Food Safety Culture in Your Organisation

COURSE CONTENT
The course is delivered by a multidisciplinary team of experts who will share with you a range of traditional and novel approaches that can be used to enhance the food safety system in your business. The program will include presentations, audiovisual programs and discussions. Training is never complete unless you can make positive changes in food handling behavior – explore the methods that you can promote a strong food safety culture in your organization.

Session 1:	Food safety culture: An Emerging Risk Factor Prof. Chris Griffith Professor Emeritus, University of Wales, Cardiff
Session 2:	Importance of positive food safety culture Dr. Ben Chapman Assistant Professor and Food Safety Extension Specialist North Carolina State University
Session 3:	Promoting Food Safety Culture among Employees - Tools and Techniques Dr. Bizhan Pourkomailian European Senior Food Safety & Social Accountability Manager McDonald's Europe
Session 4:	Changing Thoughts Behaviours and Beliefs of a Food Handler Prof. Chris Griffith

Workshop B
21 February, 2010 8:30 AM — 4:30 PM
Venue: Dubai Convention and Exhibition centre

HABC Essentials of Auditing and Inspection

TUTOR
Richard .A. Sprenger
Highfield, UK

COURSE CONTENT
The purpose, benefit and limitations of auditing / inspection Collecting and verifying information / evidence Stages in an adult / inspection Analysis and interpretation

Workshop C
21 February, 2010 9:00 AM — 4:00 PM
Venue: Dubai Convention and Exhibition centre

Predictive Models for Processed Foods and the Use of USDA Pathogen Modeling Program

TUTOR
Vijay K. Juneja, Ph.D.,
Lead Scientist, Microbial Modeling and Bioinformatics
USDA-Agricultural Research Service

COURSE CONTENT
This comprehensive and interesting workshop will provide you information on:

• Using USDA Pathogen Modelling Program to assess the microbial risk of a particular food.
• Predictive Microbiology Information Portal demonstration.

Workshop D
Rapid Methods for the detection of pathogens in Ready to Eat Foods
(Hands-on Laboratory Workshop)

The hands-on workshop designed to demonstrate real-world applications of rapid detection tests used for microbiological analysis of RTE foods. Several portable rapid identification test kits from respected microbiological test manufacturers will be demonstrated for the identification of foodborne pathogens using step-by-step instructions. Participants will leave with a thorough understanding of each kit and will be able to determine what rapid tests are best suited for use in their particular operations.

Dr. Beth Ann Crozier-Dodson
Supervisor and Research Coordinator
Kansas State University

Workshop E
21 February, 2010 8:30 AM — 5:00 PM
Venue: Canadian University of Dubai

Menu-Safe Manager Training

TUTORS Professor Eunice Taylor
Dr Jerry Taylor
Dr Joanne Taylor
Aurelia Caccamo.

WHO SHOULD ATTEND?
The training course is for managers of food service and catering businesses that are interested in implementing the Menu-Safe system in their restaurants. Delegates will be those with responsibility for food safety in the kitchen, e.g. owners, managers, head chefs. A number of observer places will be reserved for government representatives from the GCC.

Click here to download the Menu-Safe brochure.

For further details: click here

Participant: 2900 AED. Includes training, qualification, menu-safe food safety management system, 3 months free consultancy support for the business. click here

Observer: 1000 AED. click here

Government officials: FREE (subject to availability) click here

To view the Parallel Session details please click here

Workshop F
21 February, 2010 8:00 AM — 2:30 PM
Venue: Dubai Convention and Exhibition centre

Developing a Performance-based Food Safety HACCP Plan for Foodservice Establishments

TUTOR Dr. Pete Snyder

WHO SHOULD ATTEND?
The course is intended for persons who are or who may be involved in implementation of HACCP system. Enforcement officers and persons responsible for verifying HACCP can participate.