International training program in food safety, quality assurance and risk analysis
 Program Content
 

 

 

 

PART I : Program in home country : risk profile (August – Mid October)

Step 1 : Clear formulation of question

The food safety problem should be clearly formulated, but also the context such as food chain, steps in food chain, characteristics of the food (pH, ingredients, mode of production), consumer practices, consumption patterns of (sub)populations

Different steps need to be set in order to come to a profound risk profile : (based on quantitative, qualitative information of local situation)

Step 2 : Hazard identification

Data collection on hazard, results of sampling and applied detection methods, variability in prevalence and concentration, time/temperature conditions in food chain, common practices and guidelines, etc. both quantitative or qualitative (upon availability in the country)

Step 3 : Hazard Characterisation

Data collection on dose-responses, involved population, evidence on potential health impacts of the hazards, toxicological information, medical information such as body weight, etc.

 

This work is expected to be conducted with the local available information in the organization of the participant or in their country, based upon consultation of the local network of IT FS, QA and RA alumni (or in case no ITP FS, QA and RA alumni are present in that country buddy will be searched via UGent network PhD/master alumni). A clear format will be communicated and it is expected that a 7 pages risk profile is prepared before they come over to Ghent. Time will be allocated with each candidate to communicate via skype or mail personally with the UGent staff working on this ITP program.

Each candidate will receive a personal guide at UGent ‘UGent coach’ depending on the topic and expertise with the staff (being the promotor, copromotors , PhD students, teaching assistants from our faculty or if necessary other faculties).

 

PART II : Program at Ghent University : evidence-based decision making (Mid October - Mid December) 

Remark : theme 2 till theme 6 participants will be guided to go through the evidence-based decision making process with their UGent coach. Next to the planned topics, time will be allocated for face-to-face discussions on the progression of the case study.

Topic

Week

Objective to be researched

Monday

Tuesday

Wednesday

Thursday

Friday

Theme 1 :

Risk profile

1

Introduction and discussion on risk profiles, prepared by the participants

Arrival and welcome

 

Objectives and program in Ghent

 

Face-to-face discussion on prepared risk profile with UGent coach

Face-to-face discussion on prepared risk profile with UGent coach

 

Continuation of risk profile by candidate

Face-to-face discussion on prepared risk profile with UGent coach

 

Finalisation of risk profile by candidate

Presentation of risk profile to the group and discussion

Presentation of risk profile to the group and discussion

Theme 2 : Sampling and monitoring

2

Role and principles in sampling, monitoring, risk based inspections/audits

Principles of microbiological; chemical and pesticide residue lab (visit and explanation in lab)*

Data processing of raw lab data, including detection limit, extraction ratios, dilutions, setting up a good database

Exercises on data processing and own data from risk profile

Role and relevance of different types of sampling and monitoring plans

Discussion on risk-based sampling plans in frame of verification

3

Principles of sampling according to WHO/FAO guidelines

Exercises on sampling plans according to WHO/FAO guidelines

Example of sector associations setting sampling plans (e.g. Monimilk in dairy industry)

Laboratory accreditation and ISO/AFNOR/AOAC methods – principles of validation of methods

Food safety authority : multi annual control plan (monitoring)

Theme 3 : Quality assurance

4

Food safety management (based on Prerequisite programs and HACCP) is well distributed globally, validation and verification of QA programs, role of inspection and audit will be focused on

Principles of PRP and HACCP, QA standards

 

Exercises on QMS systems

Discussion on alternative approaches for QA : EFSA proposal for small scale businesses

 

Food safety culture research

Principles and tools of validation and verification of QA systems

Exercises and demonstrations on validation and verification of QA systems

Buffer day

 

Social evening organized by candidates – diner with local food

 

5

Practices in Inspections and audits and discussions  on do’s and don’ts

Preparation of company visit as role of auditor/inspector

Preparation of company visit as role of auditor/inspector

Company visit to demonstrate validation, verification, audits, etc. with exercises on-site**

Feedback and discussion on company visit to demonstrate validation, verification, audits, etc. with exercises on-site

Theme 4: risk assessment

6

Quantitative and qualitative exposure and risk assessment on microbiological, chemical hazards and pesticide residues*

Principles of probabilistic exposure assessment

From evidence to distributions : theory and exercises

Dose response considerations

Microbiological risk assessment : theory

Microbiological risk assessment : exercises

7

Chemical risk assessment : theory

Chemical risk assessment : exercises

Pesticide risk assessment theory

Pesticide risk assessment exercises

Visit to EU Commission, Parliament and Social activity in Brussels

Theme 5 : evidence-based decision making

8

How to come from risk profile towards evidence-based decision making ?

 

Each day also focus group discussions on feasibility in home country will be organized between the participants to prepare the case study – steps and principles of evidence-based decision making will be trained

Risk management strategies : examples of microbiological hazards

 

Focus group discussions on feasibility in home country

Risk management strategies : examples of chemical contaminants process contaminants and mycotoxins

 

Focus group discussions on feasibility in home country

Risk management strategies : examples of pesticide application and residues

 

Focus group discussions on feasibility in home country

Evidence based decision making in national, EU and international context : representative from government, EU and WHO/FAO on topic

Principles of impact assessment: administrative burden, economical costs, costs towards public health etc.

Theme 6 : evidence-based decision making on selected risk profile

9

As outcome of the training, potential evidence-based decisions to mitigate the targeted risk profile have to be prepared based on the gathered knowledge, tools and practices and discussions  - a selection of potential approaches can be made from theme 3, 4 and 5 by the candidate*

Preparation of case study

 

Face-to-face discussion on case study with UGent coach

 

Preparation of case study

 

Face-to-face discussion on case study with UGent coach

 

Preparation of case study

 

Face-to-face discussion on case study with UGent coach

 

Presentation and discussion of case study ‘evidence-based decision making on selected risk profile’

Presentation and discussion of case study ‘evidence-based decision making on selected risk profile’

 

Final diner and certificates

*selection based upon topic of case study (being microbiological, chemical contaminants or pesticide residues), interest of the participant and capacity needs in the country

** participants will be grouped (per 3 or 4) to prepare and perform the inspection/audit and to discuss with the food safety responsible in the food companies (e.g. meat, fish, milk, vegetables processing companies upon interest of participants)



Last update on 25/05/2018 -
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