11:15 AM 12:00 PM How Environmental Health Professionals Conduct Assessment of Food Businesses in Australia and How issues of Non-Compliance are Managed Nichols, Kernow Environmental Services, Australia 12: 00 PM 12:30 PM Ensuring safety of products sold online and New Inspection Techniques Jan Homa, Netherlands Food Safety and Consumer Product Safety Authority , Netherlands 12:30 1:00 PM Dubai’s Initiatives to Enhance Food Inspection and Food Safety Compliance Ayesha Mohammad Al Mukhayat, Food Safety Department, Dubai Municipality, UAE 1:00 PM 2:00 PM Lunch Break Session 2 UAE Initiatives 2: 00 PM 2:30 PM Improving Public Health - Success Stories in Sharjah. Sheikha Dr. Rasha Ahmed Bin Sultan Al Qassemi, Assistant General Director for Public Health & Laboratories Sector, Sharjah Municipality 2:30 PM 3:00 PM The Sharjah Food Safety Program – challenges and successes of Technical Support and Audit. Sheikha Dr. Najla Ali Al-Mualla Director of Central Laboratories Administration, Sharjah Municipality 3:00 PM 3:30 PM Food Safety Programs from Ajman Municipality TBC 3:30 PM 4:00 PM Round Table and Q & A Symposium 2 Venue : Sheikh Rashid Hall C 27th October 2015 11:00 AM to 6:00 PM Camel Milk – The Product of the 21st Century Food Safety, Quality and International Trade Requirements Camel food products are in stock across UAE stores and, lately, have come to be a success on the market, due to their beneficial healthy properties and protective activities of proteins not found in cow milk. Most importantly, they have a huge role in addressing the food security concerns in the region. The EU Commission’s approval (in 2013) for camel milk trade last year makes UAE the first country in the Middle East to export camel dairy products to the European Union. To date, the international demand for camel milk products is higher than the supply, especially in the EU states, as there is an increasing consumption of camel-based items. The overall objective of the Symposium is to provide a renewed vision of knowledge on milk production, technology, food safety, health and aspects of camel milk. The full day Symposium will be a platform for exchange of knowledge and information among international experts in the field. Organizer: Emirates Industry for Camel Milk and Products (EICMP) and Dubai Municipality Session Chair: Dr. Peter Nagy, EICMP, Dubai
approximately one-third of all food produced for human consumption is either lost or wasted, reducing food loss and waste can efficiently and economically help close the hunger gap. Less food loss and waste leads to more efficiency, more economic productivity and reductions in emissions of greenhouse gases that contribute to climate change. This Symposium aims to bring together a wide range of experts in food system to share their experiences to reduce food loss and waste while improving the sustainability of the food system through advanced technologies and collaborative efforts. Organizers: IUFoST Session Chair: Target Audience: Food Regulatory Officials, Food Business owners, Academics, Environmental and Waste Management Experts, Organizations involved in promoting Food Security Start End Speaker 11:00 AM 11:30 AM Food Losses and Wastes; General Introduction, Statistics and Issues John Ingram, Environmental Change Institute. Oxford University 11: 30 AM 12:00 PM Technologies for Food Waste Reduction and Recovery Food Waste Recovery Programme, CSIRO, Australia 12:00 PM 12:30 PM Concepts and Technologies for Low Processes Kai Reineke, Application Technologist bei GNT Europe, Germany 12:30 PM 1:00 PM Panel Discussion 1:00 PM 2:00 PM Lunch Break 2:00 PM 2:30 PM Drinking Water; Safety, Security, Generation and Recovery Dr Brad Ridoutt, CSIRO Australia 2:30 PM 3:00 PM Social and Legal Aspect of Food Generation and Reduction George A Mensah, Vice President, Global R&D Nutrition, PepsiCo 3:00 PM 4:00 PM Panel Discussion Symposium 4 : Sheikh Rashid Hall A 27th October 2015 11:00 AM to 1:00 PM The New Approach to Inspection Used with Salamt Zadna Salamt is a practical and innovative solution to enhance regulatory compliance in small food service and catering businesses. It conveys food safety practices through photographs, minimises record keeping and is designed to be delivered and supported by the ADFCA Inspection Team. The presentation will outline the inspection approach used to verify food safety compliance in establishments that have implemented Salamat Zadna. Organizers: Abu Food Control Authority Session Dr. Mariam Al Khaja
Target Audience: Food Regulatory Officials, Food Safety Specialists, Food Business owners, Academics Start End 11:00 AM 1:00 PM TBC Symposium 5 : Sheikh Rashid Hall A 27th October 2015 2 PM to 4:00 PM The Role of Sanitary Design, Pest Management and Effective Cleaning and Disinfection in Preventing Foodborne Illness and allergies Organizers: Dubai Municipality Moderator: Gordon Hayburn Target Audience: Food Regulatory and Inspection Officials, Food Safety Auditors, Consultants, Food Business owners, Academics, Cleaning and maintenance service providers, Pest Management and Public Health Officials Start End 2:00 PM 2:30 PM Cleaning of Food Contact Surfaces – What, When and How? PAL International 2:30 PM 3:00 PM Allergen control and the implications for cleaning Dr. Martin Easter, Hygiena 3:00 PM 3:30 PM Sanitary design as a basis for an effective cleaning AND Validation and Verification of cleaning effectiveness Hatice Bostan, Regional Sanitation Manager for EU/MEA, Mondelez 3:30 PM 4:00 PM Pest Prevention –Better Be Smarter than the Pests! Odelon Del Mundo Reyes Entomologist, Ecovar Master Class 1 Venue : Sheikh Rashid Hall D 27th October 2015 4:30 to 5:30 PM Validation of Food Service Processes This session will provide an overview of the practical discussion of validation 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 discussed, including appropriate microbiological testing/challenge studies, analysis and reporting. Speakers: Dr. Manpreet Singh, Purdue University Dr. Ben Chapman, North Carolina State University Start End
11:40 AM 12:00 AM Nutritional Aspects – UAE Perspectives and Priorities Dr. Ayesha Al Dahri, UAE University 12:00 PM 12:30 PM EFSA work on Additives / focus on sweeteners exposure Prof. Dr. Jürgen König Director - Department of Nutritional Sciences Faculty of Life Sciences at University of Vienna 12:30 PM 1:00 PM EU commission perspectives on sweeteners authorization, risk assessment etc Wim Debeuckelaere, DG Belgium 1:00 PM 1:30 PM Q& A Session Panel Symposium on Nutrition Venue : Sheikh Rashid Hall B 28th October 2015 2:30 PM- 4:15 PM Nutrition Session 2 Product and Process Innovation in the Manufacturing, Retail and Food Service Sector Organizers: Dubai Municipality Session Chair: Target Audience: Food Regulatory Officials, Food Business owners, Academics, Environmental and Waste Management Experts, Organizations involved in promoting Food Security 2:30 PM 3:00 PM Emerging trends in the UAE – What should be Food Establishments be Doing to Promote Health and Nutritious Food Choices Hala Abu Taha 2:20 PM 2:40 PM Product Innovation in Manufacturing Mondelez 2:40 PM 3:00 PM Panel Discussion with Local Food Authorities and Experts Master 3 Venue : Sheikh Rashid Hall D 28th October 2015 2:30 PM to 4:00 PM Risk and Exposure Assessment for Food Chemicals Cronan McNamara, CEO at Creme Global Cian O’Mahony, Head of Expert Modeling & Statistics at Creme Global;