5th Dubai International Food Safety Conference

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Dubai International Food Safety Conference


5th Dubai International Food Safety Conference


21st to 24th February, 2010

Programmes

Day 1: Monday 22nd February 2010 - Plenary Sessions
Venue: Al Multaqa Hall
Time Programmes
8:30 AM Opening Ceremony

9 :15 AM DIFSC celebrating the 5th successful year – A flash back
Video Program - Dubai Municipality

9:30 AM Moving Towards an Efficient Food Regulations System- Our Achievements and Our Plans
Khalid Mohammed Sharif,
Director of Food Control Department, Dubai Municipality

10:00 AM Global Initiatives of IAFP
Vickie Lewandowski
President, IAFP
Working with Dubai Municipality
David Tharp
Executive Director , IAFP


10:30 AM Coffee Break & Poster presentation

11:30 AM Food Safety Headlines 2009 – What is Safe and What is Not
Prof Vincent Hegarty
Michigan State University

12:00 PM Foodborne Illnesses- A victim’s Perspective
Bill Marler
Marler Clark - Attorneys at law L.L.P

12:30 PM The Future of Food Safety from an EU perspective
Prof. Patrick Wall
University of Dublin

01:00 PM Break


2:00 PM – 4:00 PM Parallel Sessions 1 & 2
Time Programmes
Session 1 Third Party Certification to Ensure Food Safety
Symposium
Venue: Al Multaqa Hall

02:00 PM Accreditations and Certifications offered by DAC
Eng. Muhammad Shahid Rasool
Acting Head of Certification Bodies Accreditation Section
Dubai Accreditation Department

02:30 PM Ensuring Reliability of Third Party Audits
Beat Stettler, Quality System Manager,Nestle Middle East

03:00 PM Getting the Most out of Food Safety Management Systems
John Carter
Kraft Foods

03:30 PM Effective Third Party Certification of Food Safety
Dr. Jochen P Zoller,
President, Intertek Food Services

Session 2 Promoting Food Safety Culture in Your Organization Round Table Workshop
Venue: Abu Dhabi B Hall

01:45 PM Food safety culture: An Emerging Risk Factor Prof. Chris Griffith
University of Wales, Cardiff

02:15 PM Why do Organizations Fail – Case Studies Bill Marler
Marler Clark LLP PS

02:45 PM Promoting Food Safety Culture - A Manufacturer's Perspective Andy Bennet

3:45 PM Promoting Food Safety Culture among Employees in Food Service Sector - Tools and Techniques Dr. Bizhan Pourkomailian
McDonald's Europe

Day 2: Tuesday 23rd February 2010
8:30 AM – 1:00 PM Parallel Sessions 3 & 4
Time Programmes
Session 3 Food Safety Regulations Symposium
Venue: Al Multaqa Hall

08:30 AM Food Regulations In The Middle East: A Food Industry Perspective
Ashraf Shehata
Mars – Africa, India & Middle East

09:00 AM A situation Analysis of the Food Control Systems in Arab Gulf Cooperation Council (GCC) Countries
Dina Al-Kandari
Reading University

09:30 AM Debate & Discussion

10:00 AM Coffee break & Poster Presentation

`10:30 AM Food Inspection Programs by Dubai Municipality – A Review
Ahmed Abdelrehman AlAli
Head of Food Inspection Section.
Aref Mohammed Tayeb
Senior Food inspection Officer
Food Control Department, Dubai Municipality


Discussion

11:15 AM Beyond Food Inspections- What motivates Food Businesses to Ensure Food Safety
Dr. Ben Chapman
North Carolina University

11:45 AM Performing Effective Food Inspections
Richard Springer
Managing Director, Highfield

Break

Session 4 Technological Advancements in Food Safety
Symposium
Venue: Abu Dhabi B hall

08:30 AM To Eat or Not to Eat? - Let Microbial Modeling Decide for You
Dr. Vijay Juneja, USDA- ARS

09:00 AM Using Predictive Modeling in Food Safety Management Systems
Prof. Don Schaffner,
Rutgers University

09:45 AM Applications of Nanotechnology in Food Safety
Dr. Frans Kampers
Director BioNT

10:15 AM Coffee break

10:45 AM Rapid Methods to Test for Pathogens in Ready to Eat Foods
Dr. Beth Ann Crozier-Dodson
Kansas State University

11: 15 AM Advancing Food Safety Through New Molecular Techniques
Dr.George Tice,
DuPont Qualicon

11:45 AM Break

12:00 PM – 01: 30 PM Shelf Life of Foods – Decision Making Made Easy
Dr. Ahmet Anbarci
Kraft Foods

Session 4 Food Safety Education in GCC countries – Student Presentations
Venue: Al Multaqa Hall

11:45 AM– 1:00 PM Student Presentations:
Coordinated by:
Dr. Aisha Abushelaibi
UAE University


12:00 PM – 4:00 PM Parallel Sessions 5, 6 & 7
Time Programmes
Session 6 Safety of Animal Products
Symposium
Venue: Al Multaqa Hall

01:30 PM Australia - Protecting and Managing Safety of Meat
Dr. Ian Jenson
Meat and Live Stock Australia

2:00 PM Australia- Role of Health Certification in Assuring Meat Safety
Dr Joffrid Mackett
Australian Quarantine Inspection Services

2:30 PM France - Ensuring Safety of Poultry meat – From Farm to Shelf
French Poultry

03:00 PM Brazil - Safety Programs in Brazilian Poultry Iindustry
Dr. Ivoni Delazari

03:30 PM Traceability in Fish and Fish Products
Prof Umezuruike Linus Opara, PhD C
Stellenbosch University , SA

Session 5 Round Table Workshop
Venue: Abu Dhabi B Hall

Session 7
1:00 PM -4 PM Doing HACCP the Menu Safe Way
Prof. Eunice Taylor, Canadian University of Dubai
Case studies from businesses implementing Menu-Safe.

Presentations include experiences from chefs/managers working in a range of business settings:

Intercontinental Hotel Muscat, Oman
Subway, Dubai
Hotbrands International, Dubai
Evergreens Vegetarian Restaurant, Dubai
Arabian Park Hotel, Dubai
5 Star Restaurant, Sharjah
Eat and Treat Catering, Dubai

Improving management skills and saving money

Dr Kevin Kane, HACCP Management Specialist, Salford University, UK

Changing food safety knowledge, attitude and behavior
Dr Joanne Taylor, HACCP Psychologist, Salford University, UK
AbdulAziz Basheer Al Shaik, Food Safety Specialist, Dubai Municipality
Using food hygiene inspection data to monitor the effectiveness of food safety interventions

Yousuf Abdul Samad Al Rashid, MSc (HACCP), Health Processes Administration Specialist, Dubai Municipality.


Day 3: Wednesday 24th February 2010
8:30 AM – 11:00 AM Parallel Sessions 8 & 9
Time Programmes
Session 8 Foodborne Illnesses – Concerns and Interventions
Symposium
Venue: Abu Dhabi Hall B

08:30 AM Public Health Concerns in UAE
Dr. Farida Al Hosani
Health Authority of Abu Dhabi

09:00 AM What Should you know about Foodborne Illnesses
Dr. Ewen Todd
Michigan state University

09:30 AM Foodborne Illness: Surveillance, Outbreak Detection and Response
Dr Frederick J. Angulo
United States Centres for Disease Control

10:00 AM Environmental Health Assessment
Robert G. Blake,
United States Centres for Disease Control

10:30 AM Break

Session 9 Food Safety - Emerging risks
Symposium
Venue: Al Multaqa Hall

08:30 AM Chemical Hazards - Concerns in the Region
DCL

9:00 AM Chemical Hazards in Food – Pesticides and Dioxins
Dr.Javier Gil-Lostes
Mars Global Quality and Food Safety

9:30 AM Nestle Initiatives for Food Labeling
Ms. Karine Antoniades
Nestle Middle East

10:00 AM Nutritional labeling and Importance in Food Safety
Reem S. Al Gurg
Zayed University

10:30 AM Break


11:00 AM – 1:00 PM Parallel Sessions 10& 11
Time Programmes
Session 10 Round Table Workshop
Venue: Abu Dhabi B Hall

11:00 AM -1:00 PM Outbreak Management – What Should Your Organization Do
United States Centers for Disease Control

Session 11 Food Safety Updates
Venue: Al Multaqa Hall

11:00 AM Quality Management in Microbiology Laboratories
Majid Ali
Dubai Central Laboratory

11:30 AM Standards for Camel Milk
Fatma AbdulRahman
Dubai Central Laboratory

12:00 PM Ensuring Safety of Bottled Water
NSF

12:30 PM Role of Food Safety Management Systems in Product Certification
Harold Grecia Orona
Conformity Officer, Emirates Standards and Metrological Authority

Break


02:00 PM – 04:00 PM Parallel Sessions 12 & 13
Time Programmes
Session 12 Round Table Workshop
Venue: Abu Dhabi A Hall

2:00 PM -4 PM DuPont Qualicon Workshop

Session 13 Round Table Workshop
Venue: Abu Dhabi B Hall

2:00 PM -4 PM Developing Food Safety in the Hospitality Sector
Dr. Pete Snyder, HITM

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Workshop

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.
Vijay K. Juneja, Ph.D.,
Lead Scientist, Microbial Modeling and Bioinformatics
USDA-Agricultural Research Service
Workshop D
Rapid Methods for the detection of pathogens in Ready to Eat Foods
(Hands-on Laborator`y 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 Workshop E, please click here to register.

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

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Title: Prof/Dr/Mr/Mrs/

Ms

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Company:
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Please credit the total amount from the following credit card:
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How to register:
Complete this registration form, e-mail or fax it to the Secretariat with the required documents.
2. Cash, Cheque:
Submit the registration form along with the payment. Payments can be made at DM offices in Al Karama, Al Twar, Al Ramool and
Deira. After the payment is processed, you will receive the confirmation of registration. Please allow some time for processing.
Invoice: This Registration Form constitutes an invoice.
خاص ببلدیة دبي ایراد مشاركین مؤتمر سلامة الاغذیة 2010 ممثل 718
5th Dubai International Food Safety Conference
Program
(Tick only one workshop ) Held On Before 1st Feb, 2010 After 31st Jan, 2010
 Workshop A 21st Feb, 2010, Full Day AED 1000 AED 1200
 Workshop B 21st Feb, 2010, Full Day AED 1000 AED 1200
 Workshop C 21st Feb, 2010, Full Day Complimentary
 Workshop F 21st Feb, 2010, Full Day Complimentary
 Conference 22– 24 Feb, 2010 AED 1000 AED 1200
Total Amount AED
Secretariat:
Phone: +971 4 3365478 Fax: +971 4 7033073
Mob: +971 50 6948223 Email : difsc@dm.gov.ae
* Copy of both sides of the credit card
and a copy of the front page of the
passport with signature are required
to complete the payment.
Canadian University of Dubai
Corporate Training and Continuing Education
Menu-Safe Management Training
Feb 21st, 2010
Booking Form for Workshop E
Please complete one form per delegate in block capitals, photocopy as necessary.
Participant details
Delegate

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http://www.foodsafetydubai.com/eng/
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