Four papers presented on day two of Food Safety Conference

The conference, organized by the Public Health Department of Dubai Municipality alongside Gulfood 2006, the 11th Gulf Food, Hotel and Equipment Exhibition and Salon Culinaire, was opened on Monday at the Dubai International Convention and Exhibition Centre by Eng. Hussain Nasser Lootah, Acting Director General of Dubai Municipality.

In Tuesday's session, chaired by Dr. Vincent Hegarty, Dean of College of Food and Agriculture, UAE University, Norman Cheesman, Director of Can-Trace, Canada presented the first paper of the day titled "Importance of traceability in the food industry."

Cheesman said traceability is important because of the media attention on food safety and quality issues, globalization of the market, increasing liability and litigation. In addition to that huge economic interests are at stake and supply chains have become complex, he said.
Cheesman pointed out that companies should invest in traceability for regulatory and customer requirements, risk mitigation, market access and supply chain.

He argued that traceability systems produce information which can shield a company from costly legal claims and reduce recall frequency and scope.

Cheesman said in the future emphasis needs to be given on implementation of "How" to trace; not just "what" to trace, consistency with global standards (GS1, ISO), and partnerships with service providers to educate and train and implement systems.

The second paper of the day titled "Electronic certification system for animal products trade - the New Zealand example," was presented by Dr. Peter Gollan, Senior Programme Manager (Market Access), New Zealand Food Safety Authority.
He said the procedure by which official certification bodies or officially recognised certification bodies provide written or equivalent assurance that foods or food control systems conform to requirements. It also provides the assurance that the food is fit for its intended purpose, and safe to consume, he said.

Gollan said when accepting certification for food, importing countries must have confidence that the certificate is authentic, the product described by the certificate is the product in the consignment, the food was produced under the regulatory regime of the exporting country, the identification and traceability of product from production through to final shipment within the exporting country, is controlled, and the food meets all the regulatory requirements of the importing country.

He said the e-certificate has many internal benefits within the country such as early notification of shipments, personnel/equipment management, pre-clearance and management of import risks.

Gollan said product inspections can be organised in advance and it also helps improved product supply chain, reduction in costs, increased speed, greater transparency, electronic receipt of data, and improvement in decision making.
The third paper, titled "Food safety system in
Australia's dairy industry," was presented by Dr. Ann M Austin, Chief Executive Officer, Dairy food Safety, Victoria.

She said trade in food and agricultural products are complex and involve greater government intervention than most other manufactured products and services.

This complexity arises from the need to avoid risks associated with manufactured food products - risks to human health from, for example chemical residues, threats to animal welfare and perceived dangers to plant life and the environment, said Austin.

She pointed out that Australia has developed a sophisticated system of legislation and regulations across the whole dairy production and processing chain to ensure its integrity as well as the manufacture of safe dairy products.
Austin said the validation of food safety programs has resulted in major culture change within the various sectors of the industry.

With a more flexible approach to the way in which businesses can achieve food safety standards, these systems will be able to respond much more quickly to the future emerging complexities in on-farm operations and innovative processing technologies, emerging pathogens, increasing competition for resources and consumer desires for greater choices in convenience foods," she said.

The fourth and final paper on Tuesday, titled "Food safety system in the meat industry," was presented by Heather Hains, Senior Scientist, Department of Primary Industry Research, Victoria, Australia.

She said in Australia, the partnership between regulators and industry has improved the safety and hygiene of red meat.