workshop details - 11th dubai international food safety ...€¦ · conducted by dubai municipality...

Contact us at: 04-2064223 [email protected]

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Workshop Details


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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


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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.


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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”


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”


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.


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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


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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)


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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.

workshop details - 11th dubai international food safety ...€¦ · conducted by dubai municipality...

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