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5th International Conference on Global Food Safety , will be organized around the theme “Addressing Current Issues & Fostering Advances in Global Food Safety World”

Global Food Safety 2016 is comprised of 13 tracks and 73 sessions designed to offer comprehensive sessions that address current issues in Global Food Safety 2016.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

Register now for the conference by choosing an appropriate package suitable to you.

The terms food safety and food quality can sometimes be confusing. Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. It is not negotiable. Quality includes all other attributes that influence a product's value to the consumer. This includes negative attributes such as spoilage, contamination with filth, discoloration, off-odours and positive attributes such as the origin, colour, flavour, texture and processing method of the food. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.  

  • Track 1-1Food Law in the United States and other developed countries
  • Track 1-2Comparing U.S. Regulatory Systems and Agencies
  • Track 1-3National food control systems
  • Track 1-4Food quality and safety management systems
  • Track 1-5The regulatory affairs of food and food Industries
  • Track 1-6Role of biotechnology in food supply
  • Track 1-7Quality control of raw materials

The Food Safety inspection determines the hygiene conditions of the food establishment inspected. Traditional inspections focus on the general aspects related to visually inspected cleanliness and sanitation of equipment and facilities and the food handling habits of workers. This inspection is an important part of good manufacturing practices and the new federal requirements compliance. However, a more thorough and effective inspection for the meat and poultry industries (USDA) and the seafood industry  is necessary to ensure compliance with HACCP-based programs and Sanitation SOP’s Sanitation SOP’s. Inspections ensure that meat and poultry products are safe, wholesome, and correctly labeled and packaged.

  • Track 2-1Sanitary and Phytosanitary standards
  • Track 2-2 Food Precautionary Principle
  • Track 2-3 Food Regulatory decision making
  • Track 2-4Common principles for operating Food Inspection Systems for Imports and Exports
  • Track 2-5Inspections Systems and Enforcement Mechanisms by Importing Countries
  • Track 2-6Inspections Systems and Enforcement Mechanisms by Exporting Countries

Food loss is defined as “the decrease in quantity or quality of food” and are the agricultural or fisheries products intended for human consumption that are ultimately not eaten by people or that have incurred a reduction in quality reflected in their nutritional value, economic value or food safety. An important part of food loss is “food waste”, which refers to the discarding or alternative (nonfood) use of food that was fit for human consumption – by choice or after the food has been left to spoil or expire as a result of negligence.

The causes of food waste in medium- and high-income countries relate mainly to consumer behaviour and the policies and regulations put in place to address other sectorial priorities. For example, agricultural subsidies may contribute to the production of surplus quantities of farm crops, of which at least a proportion is lost or wasted. Food safety and quality standards can be applied in ways that remove food that is still safe for human consumption from the food supply chain. At the consumer level, inadequate planning of purchases and failure to use food before its expiry date also lead to avoidable food waste.

  • Track 3-1Redistribute food
  • Track 3-2Food loss and waste reduction targets
  • Track 3-3Increase investment in reducing post-harvest losses in developing countries
  • Track 3-4Create entities devoted to reducing food waste in developed countries: WRAP
  • Track 3-5Food Security

Foodborne illnesses result from eating food contaminated with bacteria, the poisons bacteria produce, viruses, parasites, or chemicals in the food. Symptoms may include:  Diarrhea, nausea vomiting, fever, malaise, headache, dizziness. One of the key differences between foodborne illnesses and allergies is that not everyone is susceptible. As long as they are not contaminated, many people who have no allergies can consume any foods they like without suffering adverse reactions. Microbiological hazards are one of the most indicative, causes of food poisoning. An understanding of these hazards is vitally to understanding how suitable controls may be applied  Food safety, quality  testing is required to obtain a certificate of testing for ready to eat and raw products at certain stages of processing Food testing technologies such as Polymerase chain-reaction (PCR) testing determines major pathogens like  E.coli0157:H7, Listeria monocytogenes, Salmonella and Campylobacter by identify the presence of the organism's DNA  ELFA Enzyme-Linked Fluorescent Assay exhibit pathogens by detecting their protein.


  • Track 4-1 Food Surveillence System
  • Track 4-2Allergen Control
  • Track 4-3Enviromental Monitoring
  • Track 4-4Food Contamination
  • Track 4-5Food Analysis

Infections caused by microbes that contaminate the food supply are a frequent reminder of the complex food web that links us with animal, plant, and microbial populations around the world. In the United States, an estimated 46 million foodborne infections occur each year, along with 250,000 hospitalizations and 3,000 deaths . While all are at risk, the consequences are the most severe in the vulnerable populations of the very young, the elderly, and those with compromised immune systems. Of the many pathogens that can contaminate food, some, like norovirus and Salmonella serotype Typhi, are sustained in human reservoirs and contaminate the food supply via the excreta of infected humans. Many others are sustained in animal reservoirs and contaminate our food supply because they are present in the flesh, milk, or eggs in the living animal, or because they are in the excreta of infected animals that subsequently contaminate the foods we eat. Some pathogens persist in the environment, or in multiple hosts, and can contaminate the foods we eat via pathways that reflect the variety of ecosystems that make up our food supply.

  • Track 5-1Detection of pathogen and allergen
  • Track 5-2Chromatography in food analysis
  • Track 5-3Salmonella in Meat and Poultry
  • Track 5-4Listeria monocytogenes in diary products
  • Track 5-5Advance systems for the rapid detection of anti-parasitic drugs in food

Food fraud is a collective term used to encompass  the deliberate  and  intentiona , substitution, addition, tampering, or misrepresentation of  food, food ingredients, or food packaging;  or false or misleading statements made about a product,  for economic gain.


  • Track 6-1Food Fraud and “Economically Motivated Adulteration” of Food and Food Ingredients
  • Track 6-2Economically motivated adulteration (EMA) of food
  • Track 6-3Fingerprinting food: current technologies for the detection of food adulteration and contamination
  • Track 6-4Development and application of a database of food ingredient fraud and economically motivated adulteration
  • Track 6-5Food Processing and Packaging Technologies

Food safety is a non-negotiable requirement; it is essential for any entity that operates in the food chain . In most of the countries throughout the world, it is guaranteed by law and it is a prerequisite for entering a market. Even though there the advances in medicine, food science, technology, production methods, and the implementation of the HACCP system supported by good practices , food safety hazards do not decline. Referring to the reasons of that phenomenon, researcher increasingly emphasize that it is the human factor to play a key role in the food chain and this factor seems to be the weakest link in every system . The next reason are behaviours of employees and the tolerance thereof, their failure to follow practices, procedures, norms, and values; all this is deemed to be proof of lacking food safety culture and emerging new food safety risks .Food safety culture can be understood as a way, in which an organization or a group of people reaches the level of food safety in their minds and behaviours . It is a set of commonly shared values, beliefs, and behaviours relating to food safety . It is the right attitude in terms of food safety , and it reflects how and what employees think about food safety . 

  • Track 7-1Food safety management style and systems
  • Track 7-2Food safety leadership
  • Track 7-3Food safety Communication
  • Track 7-4Food safety Enviroment
  • Track 7-5Food safety Commitment

Threat Assessment Critical Control Point (TACCP), is a methodology that can help the food and drink industry evaluate, document, understand and control a wide range of threats to their supply chain. Some of the basic principles of TACCP are included in the new BRC Global Standard for Food Safety Issue , the most widely adopted food safety standard across the world, which requires all accredited sites to carry out a ‘vulnerability assessment’ of all their raw materials. With the increasing focus on ensuring food supply chains are resilient to fraud and adulteration, both by certification bodies such as BRC and food retailers, it is inevitable that food business will need to implement some form of TACCP in the near future.

The basic principles of TACCP include identifying potential threats and emerging risks to food supply chains (such as economically motivated adulteration or other illegal practices), understanding where the supply chain is vulnerable to these threats (such as points in the production process where fraud could go un-noticed) and putting in place control measures to reduce the risk.

Methodologies other than TACCP exist for ensuring food supply chains are resilient to threats, including  ADAS’s own approach to managing risk in the supply chain. Whilst the emphasis of TACCP is firmly on food fraud or malicious attack on food supply chains, in a broader context of securing sustainable supplies of raw materials there are a number of other threats that could lead to a compromise in safety, disruption to supply or reputational damage which should be considered.


  • Track 8-1Economically motivated adulteration (EMA)
  • Track 8-2Assessment of risk
  • Track 8-3TACCP reporting
  • Track 8-4Tamper detection
  • Track 8-5Assuring personnel security
  • Track 8-6Management of a food protection crisis

Food service  or catering industry  defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.

  • Track 9-1Regulation of Retail & Food Service Sector
  • Track 9-2POS Enhancement (Point of sales system)
  • Track 9-3Global Market, Ethics and Regulation on Food Safety
  • Track 9-4Food processing plant
  • Track 9-5Food Label Management

Traceability means the ability to track any food, feed, food-producing animal or substance that will be used for consumption, through all stages of production, processing and distribution.  Traceability is a way of responding to potential risks that can arise in food and feed, to ensure that all food products are safe  to eat. There are also special traceability rules for genetically modified organisms (GMOs), which ensure that the GM content of a product can be traced and require accurate labelling so that consumers can make an informed choice.

  • Track 10-1Food Safety Practices
  • Track 10-2Food Recall System
  • Track 10-3Food Receipt System
  • Track 10-4 Food Trade Unit
  • Track 10-5Food Standard Code

  Equipment is designed to be constructed and maintained in a cleanable condition to prevent the ingress, survival and multiplication of microorganisms. Equipment should be self-draining to assure that liquid, which can harbor or promote the growth of bacteria, does not accumulate, pool or condense on the equipment. Maintenance enclosures and human machine interfaces such as push buttons, valve handles, switches and touchscreens, must be designed to ensure that product residue or water does not penetrate or accumulate in and on the enclosure or interface. Also, physical design of the enclosures should be sloped or pitched to avoid use as a storage area or residue accumulation point.

  • Track 11-1Utility System designed to prevent contamination
  • Track 11-2Distinct Hygenic Zones Established in the Facility
  • Track 11-3Drain Challenge
  • Track 11-4Room Airflow and Room Air Quality Controlled
  • Track 11-5Sanitation Integrated into Facility Design
  • Track 11-6Water Accumulation Controlled Inside Facility
  • Track 11-7Water quality with inputs of fertilizers & pesticides

Hazard analysis and critical control points or HACCP  is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.

  • Track 12-1HACCP for building water systems
  • Track 12-2Food and Water Security for fast growing populations in developing countries
  • Track 12-3Effects of Climate Change on Food Safety
  • Track 12-4Natural Disasters Influencing Food Safety
  • Track 12-5Food borne diseases
  • Track 12-6Quality management system

Managing retail food safety embodies the principles of HACCP at retail and active managerial control on the part of industry. Regulators also play a role in maintaining a food safety system in retail food establishments. Cooperatively, regulators and industry can work together to understand the perspective of each and account for the variety of food preparation and service needs found in retail food establishments - from the facility with minimal food service to very complex operations that serve hundreds to thousands of meals daily. More than 3,000 state, local and tribal agencies have primary responsibility to regulate the retail food and foodservice industries in the United States. They are responsible for the inspection and oversight of over 1 million food establishments - restaurants and grocery stores, as well as vending machines, cafeterias, and other outlets in health-care facilities, schools, and correctional facilities.

FDA strives to promote the application of science-based food safety principles in retail and foodservice settings to minimize the incidence of foodborne illness. FDA assists regulatory agencies and the industries they regulate by providing a model Food Code, scientifically-based guidance, training, program evaluation, and technical assistance.

  • Track 13-1Food Code Reference System
  • Track 13-2Food Defense & Emergency Response for Retail Food
  • Track 13-3Foodborne Illness & Risk Factor Reduction
  • Track 13-4Standardization of Retail Food Safety Inspection Personnel
  • Track 13-5Industry and Regulatory Assistance and Training Resources
  • Track 13-6Retail Food Safety Initiative