Previous Conferences

Programme



Opening Session 1: Towards Collaborative Leadership to Counter Food Fraud

Organized by: Prof. Samuel Godefroy, University of Laval, Canada

Food fraud and economically motivated adulteration are of great concern in every region of the globe and have the potential to affect consumers from a food safety and nutrition perspective. It is also huge economic concern for countries, both involved in and affected by fraud.  There has been a switch in focus from how to detect fraud to how to prevent it.  Food fraud was a key topic of discussion on the agenda of the 40th CODEX Alimentarius Commission meeting in July 2017.

 

This symposium will focus on providing progress updates on these key areas

·         Harmonization of Food Fraud Regulatory Policies

·         Preventative Measures for the Food industry

·         Risk Communication, Information Sharing and Capacity building to prevent Food Fraud

 

 

Session 2:  Process Validations and Verification – The Essentials!

Organizer: Prof. Manpreet Singh, University of Georgia, U.S.A

Validation and verification processes are critical components of a good food safety plan and are complementary to each other. However, many confuse the meaning and function between the two terms. Validation of control measures are required for both human and animal food when a biological hazard is identified as requiring a control. Once validation is completed, verification procedures have to be established to ensure that the implemented processes are effectively and consistently carried out and that a confirmation that the business is doing what is intended and that it is effective and activities are properly documented. However, recent outbreaks, both regionally and internationally, suggest that validations and verifications are not carried out effectively.

The session will focus on the design of validation studies and verification programs with food safety objectives in mind.

 

 

Session 3: Impact of Microbiological Sampling plans on Process Verification

Organizers:  Food Safety Department, Dubai Municipality

Microbiological tests are performed to reach a decision or judgment. If the purpose for collecting a sample cannot be defined, then the analysis should probably not be done. When applied properly, microbiological sampling is a tool that can be used by processing establishments to evaluate process control. If microbiological sampling is not properly used, it can give a false sense of security that the process is in control when it is not. This session will provide best practices that can be applied throughout the industry to help develop appropriate procedures for using microbiological testing to verify process control.

 

 

 

Session 4:  Software Fair for Predictive Microbiology and Risk Assessment Tools

Organizers:  Dr. Mariem Ellouze

Predictive microbiology tools are usually based on peer- reviewed models and some databases allow the user to collect information on the behavior of a particular micro- organism or a group of micro-organisms in a specific substrate or food almost immediately. The information provided by databases is already formatted and one can quickly evaluate if the data are relevant to the user's specific needs, or compare the results to those obtained experimentally.

This session will feature hands-on demonstrations of  software tools for predictive microbiology and risk assessment.

 

 

Session 5: Trends in Next Generation Sequencing and PulseNet Updates from the Region

Organizers:  Food Safety Department, Dubai Municipality

 

 

Session 6: Food Inspection Approaches

Organizers: NEHA

There a lot of new processes being adopted in the manufacturing and retail food service business that has introduced new risks. The session will focus on inspecting the risks around Reduced Oxygen Packing, sous vide, cook-chill, fermentation, etc.  and also in verification of the HACCP plans specific to these processes.

 

Session 7: Food Safety Culture – Creating Excellence in a Data Driven World

Food safety culture is about raising awareness and making employees understand why food safety is essential to the business and, more importantly, their customers. Creating a good food safety culture involves addressing people’s perceptions, beliefs, attitudes, values, practices and behaviors.  Science and technology have opened significant opportunities to improve and ensure food safety. Technology is helping to reduce human error, monitor business and reduce risks to ensure brand protection and it is an enabler of simplified procedures. The session will highlight how technology can be used to create a culture of transparency, making employees feel more engaged and active. All of which positively contributes to the creation and dissemination of an effective food safety culture.

 

Trends in Transport Refrigeration and Cold Storage

Organizer: B. Surendar, CPI Media

There is a pressing need for greater involvement of transport refrigeration and cold storage cutting-edge technical solutions to further strengthen food safety measures across the entire value chain. This session will address the impact of shortfalls in transport refrigeration and cold storage infrastructure on food safety and quality assurance in the region. Further to that, the session will aim to identify specific solutions and technology driven trends in transport refrigeration and warehousing.

 

 

Other key programs:

 

Student Symposium and competitions

 

Targeted Workshops

 

Poster Presentations and Competition

 

Knowledge and Innovation Tunnel

 

Applied Nutrition Programs

 

Food Safety Education and Adult Learning

 

TACCP