Webinar on

Food Safety

November 17, 2021

Food Safety 2021

Theme: Together Transforming the Future of Food Safety & Quality

Meetings international cordially invite all attendees to participate in our upcoming Food Safety Webinar which is scheduled on October 27, 2021 with the theme "Together Transforming the Future of Food Safety & Quality". It also provides a premier interdisciplinary platform for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Food Safety.

Track 1: Food Safety in Retail Foods
Every food business is required to follow the legal requirements for food safety. The food retail division covers organized modern retail and also traditional groceries, food service industries. In the retail segment, food safety is very important as food retail the final end of the food chain before it reaches the consumer. Even though different types of food retail have their own food safety issues as risk management, good practices, includes hygiene practices, are important in any food sector.
Track 2: Food Safety and Hygiene Regulations
Food safety and hygiene legislation is projected to make assured that food is stored, prepared, handled, and distributed in a hygienic manner. We can take administration and legal action when we have visited locations and there are serious problems. Where standards do not meet the necessities of the food safety regulations we will take administration action to correct the problem and stop public from becoming ill. The food safety regulations that you need to consider three areas of business - the layout of the premises; the requirements for the rooms where foodstuffs are prepared, treated or processed and what to do with the food waste.
Track 3: Food Toxicology and Allergens
There is no perfect peculiarity among food allergy and immunological toxic responses to food substances. Allergens are often tackled with the need to conduct a different analysis in patients complaining of an adverse reaction to one or more foods. Evidence is increasing that this effect spreads to the global level as developing countries adopt a ‘Western’ lifestyle. Diminishing the risk from allergenic foods is a mutual responsibility of all stakeholders.
Track 4: Food Processing and Analysis
The fast moving world has replaced home-cooked food with processed food, causing in essential growth of the processed food industry. Food processing is the process of renovating raw ingredients into food. This method takes clean crops or animal products and uses them to produce long shelf life products that are highly marketable. Indeed, over the past 20 years, Food Processing stocks have, on average, delivered high single-digit annual total returns, with much less volatility than the broader market indexes.
Track 5: Food Additives and Labeling
Food additives are the substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearances of food are known as food additives. These food additives are also derived from the plants, animals or minerals and also can be synthetic. Food labelling can provide consumers with the information they need and desire to make food choices. Labelling is mandatory for nutrition information to be declared on pre-packed food.
Track 6: Risk Analysis and Management
Food law is not intended to guarantee that all food is safe. As a consequence of recent food safety incidents, consumer trust in European food safety management has diminished. Risk analysis provides policy makers with the information and evidence they need for effective and transparent decision-making, contributing to better food safety outcomes and improvements in public health. Risk analysis consists of three key elements: Risk Assessment, Risk Management and Risk Communication to develop food safety standards across the global food safety. Implementing appropriate food risk management strategies, it is important to examine how key stakeholders perceive both the practice and effectiveness of food risk management.

  • Food Safety in Retail Foods
  • Food Safety and Hygiene Regulations
  • Food Toxicology and Allergens
  • Food Processing and Analysis
  • Food Additives and Labeling
  • Risk Analysis and Management

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