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Experts call for need to unify food sample testing methods

Posted Mon 28 Feb 2011 07:52:18 am in News, Healthcare | By Dubib.com News Desk


International experts have called for the need to unify food samples testing methods.  More often problems arise when the test methods used in one country does not match with another.

They recommended adopting test methods with ISO specifications so that it becomes s the basis for the consolidation of different methods used in different countries.

They were speaking at one of the four pre-event workshops, which were held on 27th February as part of the 6th Dubai International Food Safety Conference, organized by Dubai Municipality at the Dubai International Convention and Exhibition Centre.

In the first workshop, Prof. Julian Cox, University of New South Wales, Sydney and Dr. Beth Ann Crozier Dodson, Kansas State University presented a workshop titled, “Microbiological Sampling and Testing in Food Safety Management.”

The second workshop was aimed to review approaches to food safety trainings. The emphasis was on the strategies that trainers could use to ensure optimum trainee participation and therefore achieve more effective learning. Seventy professionals attended, who were themselves involved in varied activities of the point under discussion.

In addition, Dr. Joanne Taylor presented a psychological barrier model that was related to increasing levels of motivation in practical ways in the training context. The course was co-presented by Dr. Jeremy Taylor a former teacher & trainer.

The third workshop was conducted by Richard A. Sprenger, chairman of Highfield, UK. He started the workshop by talking about the importance of effective auditing of food premises in reducing the food poisoning outbreaks, complaints and prosecutions in the emerging world.

Sprenger briefed the participants on the benefits and limitations of auditing and inspection. He explained inspection the cycle including planning, preparation, opening meeting, on-site inspection, analysis, closing meeting, writing report and verifying and effective completion.

He also stressed the importance of competent auditor in carrying out effective audits.

The last workshop was a mixed session. The first part lecturer focused on cleaning, different elements of cleaning, importance of cleaning in food safety, how to manage it and why it’s increasingly important pertaining to food safety, as there are possibilities of infections by microorganisms like Listeria, Campylobacter and norovirous.

He also explained about the generalized cleaning protocol presently in use and disinfection. Moreover, he explained the role of microbiological testing methods in assessing cleaning standards.

The second part of the workshop was presented by Kraft Foods team who explained about their supplier selection approval and material monitoring programmes, and GFSI certification scheme.

The last part of the workshop focused on investing in food safety to grow a business and explained about top three issues in food safety: traceability and recall systems, HACCP system and pest control and proofing.

 



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