Food Protection Trends - April 2012 - (Page 160)

“FOOD FOR THOuGHT” from YOuR PrESIDENT just returned from the Seventh Dubai International Food Safety Conference and IAFP’s First Middle East Symposium on Food Safety. The meeting had a good mix of local and international speakers representing industry, academia, government and consumers. IAFP members participated as speakers and organized post-conference workshops. There were over 1,200 attendees, including participants from the Gulf region and North Africa. The meeting was held at the World Trade Center in Dubai at the same time as the Gulfood Show, a very large exhibit attended by food companies from all over the world. From what I saw in the large Carrefour supermarket, you can buy any type of food you want in Dubai, despite its desert location. The city imports more than 80% of its food and serves as an important hub for regional trade in food. Dubai Municipality clearly feels that food safety is very important. The Municipality has hundreds of inspectors and has laid out a riskbased plan for improving food safety in Dubai. The Municipality is collecting data on foodborne illnesses and requiring training for food workers. Representatives from the U.S. Centers for Disease Control and Prevention attended the meeting to provide training in epidemiology and the use of PulseNet to investigate foodborne disease outbreaks to local public health workers. One of the sessions addressed the role of auditors and inspectors in ensuring food safety.There have been numerous instances where industry has relied on third party audits to assure the safety of the food supply but illnesses have occurred. Speakers emphasized that a team of auditors I By ISABEL WALLS PRESIDENT “After all, we all have the same goal—safe food” is needed rather than a single auditor, with in-depth knowledge of the food being made, including knowledge of food science, food processing and of course food safety. An inexperienced auditor with minimal training is not appropriate for certifying that food is being made in a safe manner, particularly when inappropriate practices can lead to illness or death. Inspectors are typically government workers who check to see whether correct processes are being followed. Ideally, inspectors should be able to provide advice to manufacturers and retailers, rather than just functioning as “police” looking to catch industry out. A collaborative as opposed to an adversarial relationship is likely to be more successful. After all, we all have the same goal—safe food. Many food manufacturers are small businesses which may not have the resources to do risk assessments and develop HACCP plans. Conference speakers warned against buying a HACCP plan off the shelf just to comply with the law. It is vital to understand the system in which food is being processed, where the critical control points are, and how to control hazards at these points. That takes education and training, which will only occur if the company is committed to food safety. As Doug Powell noted, audits and inspections are never enough, enhancing the food safety culture is necessary to ensure safe food. Tourism is very important in Dubai. A number of British Premier League soccer players and other celebrities have homes on the Palm Island. As well as going to the beach, you can go skiing, despite the warm weather year round. They have an indoor ski slope in the mall where my hotel was located where you could watch visitors ski and snowboard! In the Mall of Dubai, the largest in the world, they have an Olympic-sized ice skating rink and an aquarium where you can go diving with sharks. Attractions like these, along with the beaches and Burj Khalifa, the tallest building in the world, promote a very 160 FOOD PROTECTION TRENDS | APRIL 2012

Table of Contents for the Digital Edition of Food Protection Trends - April 2012

Food Protection Trends - April 2012
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Consumer Vegetable and Fruit Washing Practices in the United States, 2006 and 2010
Sanitizer Efficacy against Escherichia coli O157:H7 Biofilms on Inadequately Cleaned Meat-contact Surface Materials
Highlights from the Dubai International Food Safety Conference
New Members
What’s Happening in Food Safety
Industry Products
General Information
Registration Information
Committee Meetings Schedule
Preliminary Program
Ivan Parkin Lecture
John H. Silliker Lecture
Exhibitors
Special Contributors and Sponsors
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application

Food Protection Trends - April 2012