Topics
Click following to view the topic(s) and their respective abstract by following speakers;
Dr. Abdul-Rahman Khalil Al Kandari
The Poultry Industry And Food Safety In Kuwait
Abstract: Poultry industry is a large and important industries in the area of livestock production and the provision of food for different segments of society, of meat and eggs that contain a high proportion of animal protein. Therefore, the State of Kuwait represented in Public Authority for Agriculture Affairs and Fish Resources( PAAF ) they pay attention to development of strategic plans for the protection and development of poultry industry and its start by establish the poultry disease section, which in turn develop the technical specifications for establishing poultry farms and health monitoring of poultry farms, either broiler or layers parent stock through development of vaccination programs and preventive veterinary health guidance to protect the health of the chicken against epidemic diseases and infectious diseases as well as field visits to the farms and sampling the production line to be tested against diseases or infection that related to food safety such as Salmonella and Escherichia coli strain, and other diseases that affect the quality of the product and community health in Kuwait.
Chicken Salmonella and Food Safety: Farm to Table
Abstract: In the PAAF, Kuwait, Data from a national monitoring program for survey on Salmonella levels in broiler meat flocks during a 3- year period from 2007-2009. The prevalence of salmonella spp. has significantly increased from 10.6% in 2007 to 26% in 2009. A total of 2566 salmonella, belonging to four different serogroups and seven serotypes were isolated from positive broiler meat flocks during a 3-year period. Salmonella Newport, S. Munchen, Salmonella typhimurium and Salmonella enteritidis are the most predominant serotypes followed by S. paratyphiB, S. blockely and S. anatum were detected in Salmonella positive broiler flocks. While 180 out 505 (43%) broiler carcasses obtained from slaughterhouses related to positive broiler flock companies were contaminated with salmonella. Salmonella typhimurium and Salmonella Newport are serotypes isolated from dressed broiler carcasses .All salmonella serovars subjected to antimicrobial susceptibility testing. Gentamycin (99%) and Cephaloxin (97%) were sensitive to the all isolates tested while approx. 92% of isolates were found to resistant to nalidixic acid followed by Streptomycin (35%), kanamycin (32%) , tetracycline, (27%), enrofloxacin (23%), Norefloxacin (21%), Amoxicillin (18%) , Ampicillin (15%) and Sulpha-trimethoprim (6%).However, salmonella has not been entirely eliminated from broiler flocks and we need to continue to work hard to minimize salmonella and national levels in Kuwait poultry farms. It remains very important that people continue to follow good hygiene practices - and take care to handle raw poultry meat carefully and cook it properly. It is important to remember that many food products may contain bacteria. A comprehensive farm-to-table approach to food safety is necessary. This paper answers common questions about Salmonella contamination from farm to table, and offers guidelines for safe food handling to prevent Salmonella, from causing illness.
Media as a potential promoter of Food Safety Culture
Abstract: Food safety is a shared responsibility. The private sector partnership includes food production, process, distribute, prepare, and import. The consumer as a partner can effect food safety according to knowledge, education, preparation, decision making and market demand. The Government responsibility includes surveillance, research, education, regulation and enforcement. Hence, public health and well being can be achieved by an effective Food safety System is influenced by many factors that are interdependent on one another.
Media plays an instrumental role in communication among the food safety responsible partners and to the community. Mass communication covers all sectors of the society according to their age, sex, ethnicity, economic status, geographical peculiarities, educational level and cultural believes. Printed materials in the press, TV satellites, Radio and electronic media (website, text messages) proven to play an effective role in formulating the individual food consumption behavior and attitude.
Media tools can reduce risk of food born diseases via effective prevention. In addition it can promote healthy life style by right choice of food. This presentation will emphasize the impact of media on Food safety based on local and international illustrated case studies.
The Role of GSO on Food Safety and Quality Standards
Abstract: The paper highlights the role of the GCC Standardization Organization ( GSO) in unifying GCC Food Safety and Quality standards and technical regulations applied in its Member States.It also reflects GSO efforts on harmonization of such standards and technical regulations with the international requirements particularly those related to international standards and the WTO agreements .The paper also tackles in brief the GSO future work to upgrade and harmonize GCC States’ food control systems towards protection of consumer health and safety.
Em. Prof. Dr. Kenneth Buckle
Trans Fatty Acids in Foods: Health Effects and Regulatory Controls
Abstract: Trans fatty acids (TFAs) are constituents found naturally in some foods and particularly in some processed foods containing partially hydrogenated vegetable oils. They have been shown to be detrimental to health as they reduce levels of HDL (‘good’) cholesterol in the blood, while increasing levels of LDL (‘bad’) cholesterol, and thus are more detrimental than saturated fats. In recent years food processors have attempted to reduce levels of TFAs in processed foods in response to consumer demands and regulatory controls. This paper will outline current information on the nature, occurrence in foods and the clinical consequences of TFA consumption; summarize attempts by the food industry to reduce TFA levels in processed foods; and show how regulatory authorities around the globe have attempted to regulate and reduce TFA intakes by consumers.
Food Safety in Australia: Recent Developments
Abstract: Food Standards Australia New Zealand (FSANZ) is an independent agency with bi-national responsibilities in developing and amending food standards for the composition, handling and labeling of food in Australia and New Zealand. The Australia/ New Zealand food regulatory system is the result of an intergovernmental agreement which splits the responsibility between policy development by elected ministers of national and state/territory governments; standards setting from ‘paddock to plate’ by FSANZ, with input from consumers, the food industry and health professionals; and the implementation and enforcement of such standards by Australian state and territory governments and the New Zealand government.
Food Safety Standards (Part 3 of the Food Standards Code), which apply in Australia but not New Zealand, aim to identify and control hazards in the production, manufacturing and handling of food as described in the HACCP system adopted by the joint FAO/WHO Codex Alimentarius Commission. This paper will outline recent developments in the regulatory control of food composition, processing and labeling of foods in Australia, and identify the procedures adopted by FSANZ to ensure that foods offered for sale are safe without stifling innovation by the food industry.
Contribution of control in customer protection
Abstract: We live in globalization age and open economy. This is boosting the trading as import & export activities to improve. In spite of consequent positivity to this, but there are hazards may face the customer particularly. These hazards are related to foodstuffs, medications, services and other requirements. So that customer protection and safety considered as important recommendation should be available.
Kuwait has a definite authority that plays a role in customer safety and protection from adulteration or playing in validity of food items in local market. Concerned authorities cooperate from all sectors of the state in playing this role between each other including MOH, Kuwait municipality, Ministry of commerce & Industry, Ministry of Finance, Custom department and Ministry of interior as a whole organizing work to serve the public.
Control department in MOC&I is considered as an inspection authority which plays a distinct role in food safety through inspection of foodstuffs in markets and ensure their safety, date of validity. It is clear that news media announce the huge efforts done in this control issues beside the role of other authorities in the state of Kuwait. The control role is declared by the best inspectors who are distributed in different centers along Kuwait areas.
The inspection and control on shops performed by catching the non-conformities such as:
- Changing food validity.
- All kinds of adulteration to the customer, and so on.
In free market system, these efforts come through certain procedures by which the management of Trading control regulates the discipline and laws of this concern, such as:
The laws 62/2007, 10/79, 2/1995, and 23/1983 confirm that the inspectors have full authorities to inspect and issue the nonconformity reports and fines.
Control management is care about supporting these efforts by: giving awareness to the customer and food handlers in food sector. It is also supporting the inspectors by incentives and appraisal to do their best to protect and save the health of consumers. It focuses to coordinate and contribute with other concerning departments in these subjects related to these efforts.
Mr. Khalid Mohammed Sharif Al Awadi
Food Control: A New Approach
Abstract: Food Control Authorities at GCC countries face great food safety challenges. This is because these countries depends to a great extent on imported foods, in addition to the rapid urban expansion in these countries which resulted in changing eating habits (such as depending on ready to eat foods and increased dining out).
GCC food control authorities should also ensure that foods of animal origin conform to the Islamic principles. Moreover, food safety misconceptions become widespread with increased internet and SMS communication among the public. This increased the demand for scientifically sound information and the need for effective educational food safety programs.
It becomes clear from the above that GCC countries have unique food safety challenges which could not be overcome without adopting modern and innovative solution while considering the international developments with regards to food safety.
In this paper we shall present Dubai Municipality experience in adopting and applying modern techniques in food control which takes into account these developments with the aim of offering safe foods for the inhabitants and visitors of GCC countries.
Prof. Dr. Mahmoud Ahmed Hamza
How to Minimize Food Risks During Food Preparation and Service
Abstract: Following safety and sanitation programs in food and beverage establishments is of vital importance in order to protect the product from contamination and spoilage and to prevent the consumer from being exposed to unsafe situation such as food borne illness. Food service managers and staff members are responsible for serving safe food for the public .Managers are also responsible for making sure that all staff members understand the fundamentals of food contamination and food borne illness and how to prevent them because any outbreak of food borne illness can be disastrous for food beverage business. Moreover, consumers expect food service establishment to provide with safe and wholesome food. This lecture focuses on managing risks at each of the following ten basic steps (operating activities) in food preparation cycle:
- Menu planning
- Purchasing
- Receiving
- Storing
- Issuing
- Preparation
- Cooking
- Holding
- Serving
- Cleaning & Maintenance
Indirect Sources of Food Contamination and Its Impacts on Food Safety
Abstract: The Scientific and technological advancement in food production, preservation, processing / manufacturing and packaging is accompanied by the appearance of new sources in food contamination which were unknown before , In addition to the wrong practices of man when producing food that leads to the appearance of many health problems when consumed by the public. This Contamination starts from the sources of food production till it reaches the consumer. For examples:
- Using sanitary drainage water in irrigating edible crops accompanied by chemical contamination with heavy metals and biological with parasites and harmful microorganisms.
- Throwing sanitary drainage water and factory wastes in streams from which we get fish. This has its direct impact on fish contamination.
- Producing and storing provender in unsuitable circumstances lead up to the growth of toxin- producing fungi such as aflatoxin which is transmitted via animals' meet, milk, and eggs to man.
- The transmission of harmful materials from plastic packaging materials to the packed food.
- The transference of heavy metals such as copper, zinc and aluminum from cooking utensils to the food itself.
- Transference of metals used as catalysts such as nickel when oil is hydrogenated.
- Using some chemical compounds in the purification process of water and juice such as aluminum sulfate.
- Chemical and synthetic food additives such as colors and flavors inducers, cooking accelerators, etc
- Processes of conditioning and Aging.
Prof. Dr. Mohamed Attia Mohamed Attia
Irradiated Food and its Rule in Food Safety and Quality in Hospitals
Abstract: The presentation will include the following topics;
- Food Irradiation for Preserving and Improving the safety of food.
- Radiation sources and Mechanism of food irradiation.
- The position of the World Health Organization.
- Opposition and negative behavior against the process of food Irradiation.
- The use of Irradiation to preserve plant products such as: Fresh and dried fruits.
- and vegetables.
- The use of Irradiation to preserve poultry, meat, sea food, eggs and dairy products.
- Effect of Irradiation on the composition and nutrients of food.
- Clearance of Irradiation foods in EU countries and USA.
Effect of Personal Hygiene and Cooking Methods on Food Quality in Hospitals
Abstract: The presentation will include the following topics;
- The importance of personal hygiene in Hospitals Kitchens and Restaurants.
- Effect of different cooking methods on food quality.
- Why the nutrition in Hospitals different than any other food establishments.
- Food cycle and its importance on Quality of food in Hospitals.
- Cooking systems used in Hospitals:
- Cook-chill system
- Cook-freeze system
- Sous-Vide system
- The relation between transportation of food in Hospitals and quality.
- The relation between food ad some common disease.
Dr. Mohd. Fahad Al Rashed
Domestic Filters and Drinking Water Quality
Abstract: Drinking water is a complex system of mineral substances and gases dissolved in water. Calcium (Ca) and magnesium (Mg) are among the important and most thoroughly studied natural water constituents, distilled or demineralized water can hardly be considered as an ideal of good drinking water. Despite the fact that desalinated water in Kuwait is produced according the WHO and Kuwait EPA standards for drinking water, almost, all households in Kuwait suffers from companies trying to market for purifying systems and claiming that it will produce healthy water without any pollution. This paper will discuss the different types of filters and purifying system; their characteristics , limitations and targeted water. Additionally, the negative effects of these filters on health will be clarified and finally, the author will recommend the appropriate purifying systems for domestic utilization in Kuwait taking into consideration the quality of desalinated water in Kuwait.
The Current Assessment of The Food Control System in The GCC Countries
Abstract: National Food Control Systems are a key element in the protection of consumers from unsafe foods and from other fraudulent practices. Increased concerns over food safety have led the developed countries to improve their legal framework, the administrative structures, the enforcement activity and the provision of education and training pertaining to the safety and quality of food handling practices which is largely based on risk assessment. This presentation provides the current assessment of the food control system in the GCC countries and the suggested strategies to improve such system which can be achieved by the establishments of certified central food control laboratories, unified food control authority, and a rapid alert system for food chemical and microbial contaminants.
Dr. Kholoud Mohd. Sanad Alfadhalah
Why Infection Control?
Abstract: The presentation will enlighten the relevance and impact of food borne illnesses in health care facilities. It considers the provision of catering services, the production of safe food and the responsibilities of food handlers. The role of the infection control team in dietary facilities' design, food hygiene interventions and food sampling are also described.
The Food Safety Dilema: Is HACCP the Answer?
Abstract: "Recent outbreaks have occured at facilities operating under HACCP systems. Regulated HACCP systems in place in the meat industry in the US have not been successful at controlling Entero Hemorrhagic E coli. Pathogenic vibrio has plagued the fisheries under mandatory HACCP since 1997 and the incidence of vbriosis is increasing. The paper will cover the features of a complete food safety system and how to align the controls in various sectors in the food supply chain from farm to fork for safety".
Understanding Microbial Foodborne Illness Risks and Prevention
Abstract: Since the inception of HACCP facilities have managed microbial risk without a clear understanding of how to characterize and quantify risks. Risk reduction efforts have often faltered in part because of the failure to identify risks in incoming supplies and finished products. This paper will review the current recommendations for a risk microbial risk assessment, terminology and the methods that can be used to determine the appropriate level of protection in a food safety system.
Overview over Codex Alimentarius and Codex standards for food labeling
Abstract: The Codex Alimentarius Commission was established jointly by the Food and Agriculture Organization of the United Nations and the World Health Organization in 1962 with the goal to establish a set of international standards, guidelines and codes to protect consumers’ health and ensure fair practices in the food trade. The presentation gives an overview over the work of Codex and its mechanism of standard setting with particular emphasis on Codex standards for food labeling.
Pesticides and Food Safety in Kuwait
Abstract: Local studies carried out in Kuwait showed the elevated intakes of pesticide residues by the population. Pesticides are associated with many types of cancer as it is found in most commercial vegetable oils, fruit juices, vegetables and fruits. Most pesticide agents are acutely toxic to humans and other animal species. Several accidents in Kuwait demonstrated the need to raise enough awareness among the population with regard to the hazards of these chemical toxins. Identifying both environmental and occupational exposures and the possible short and long term health effects in addition to supporting training initiatives will lead to reduced mishaps in the future.
Practical approach to Food Safety Management System( HACCP) with special reference to dairy plants & products
Abstract: The Growing concern worldwide about food safety by the public health authorities ,food industry and consumers has been the major inputs in the application of HACCP system. HACCP as FSMS is a tool that provides a more structured approach to the control of Identified hazards than that achievable by traditional inspection and Quality control procedures. HACCP has the potential to Identify areas of concern where failure has not been experienced and is therefore useful for new operations. Wide range of dairy products are available in the markets FSMS should be in place to Guarantee safety of these Products. In milk analysis Lab. In Agriculture Affairs and Fish Resources ( PAFF) application of quality assurance measures to ensure and secure safety of raw milk for the consumers is our objective. Consequently the aim of this lecture is to spot a light on the basic steps for Implementation of FSMS in Dairy plants as well as on the established routine procedures for analysis and control of quality of raw milk in State of Kuwait.
Mr. Khalid Hamoud Al Zahmul
Common Manual for the Control Measures on Food Imports through the Ports of the Gulf Cooperation Council GCC
Abstract: Controls on imported food in the past was varied from one country to another in terms of documents and clearance procedures. This makes many of the exporters rendition away from long complicated procedures. This led GCC to search for a way to ensure the food safety, validity and quality. Where the control authorities ensure that all received food by the GCC countries meet the food safety requirements by health certificates and necessary documents. The authorities are working on standardization of control procedures on imported food to the GCC countries to unify the standard requirements of imports through development of basis and rules as well as related parameters to the control measures on consignments of imported food.
The authorities in each country of the GCC control the receiving of food consignments at borders by (land - marine - air) which contributes to bring the control measures up based on health hazard parameters. This will ensure maintaining of protection level with facilitating regional trade of partners and international trade, too. Setting of a mechanism to control imported food is included, either for commercial purposes or personal use.
Within this paper, it is aimed to unify the control procedure manual of imported food across the GCC borders, as well as control measures of imported food for trading purposes, and recommendation of the authenticated documents and health certificates. Demonstration of some health certificates forms, in addition to the recommendation of the inspection of imported food consignments for non-traditional purposes. Demonstration of Flow Chart of imported food consignments.
Modern Kitchen Design and The Effect on Food Safety
Master Topic Titles:
- LAYOUT
- HACCP techniques and their impact on the kitchen layout
- Outline of the spaces required in the kitchen and the need for adequate space
- FLOWS
- Ensure development of a ‘forward flow’ to eliminate the potential for cross contamination.
Illustrate how this is achieved
- SEPARATION OF AREAS
- Goods Receipt
- Storage Areas
- Decant
- Preparation
- Work-in-Progress Holding
- Cooking/Cold Larder
- Service
- Dishwashing
- WASTE & RECYCLING
- The challenge of safe waste handling and the need to separate packaging materials and food for recycling
- MODERN FINISHES MATERIALS
- Suitable building materials and the impact of their selection to facilitate cleaning with a consequent effect on food safety
- STAFF MEDICAL CHECKS and TRAINING (Subject to time)
The Development of Foodservice Equipment and The Effect on Food Safety
Theme: The Past, Now and the Future
Master Topic Titles:
- REFRIGERATION EQUIPMENT
- Refrigerated Cabinets
- Refrigeration Systems
- Blast Chilling Cabinets
- COOKING EQUIPMENT
- Ovens
- Bratt pans/Braising Pans/Boiling Pans
- MONITORING SYSTEMS
- Temperature monitoring systems
- SERVICE COUNTERS
- Design Technology and Maintenance of Displayed Food at Suitable Temperature
- WASTE HANDLING
- Food Waste dewatering Systems
- Vacuum Waste Technology
- DISHWASHING
- Design Technology to Ensure Clean Dishes and Cutlery
- HYGIENE
- VENTILATION
- UV-C and Water Wash Technology
Food Safety system in Saudi Arabia
Abstract: Saudi Food & Drug Authority (SFDA) was established on Nov, 3rd, 2003 as an independent authority. SFDA has many Objectives, among them is to insure safety and wholesomeness of food in Saudi Arabia. The presentation will give an overview on the perspectives of food control in Saudi Arabia and the role of SFDA in food safety system.
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