Dec 20, 2010
Category: General
Posted by: admin
New Book out now.
CMS - 1.6.6 - Bonde

Areas of Competence

The major areas of competence include:

Projects/Programme Development and Coordination for Sustainable Development

  • Project/ Programme: Identification/Implementation/Evaluation, and Coordination.

Risk Analysis

  • Risk-benefit analysis, food safety risks from environmental exposure to chemical/microbial contaminants and related emerging concerns as far as objectives ensuring public health protection are concerned.

Food Quality Control/Testing addressing ISO/IEC 17025 standard - Requirements for the competence of testing and calibration laboratories.

  • In-depth understanding and enforcement of ISO/IEC 17025:2005 standard
  • Implementation/strengthening of quality assurance and quality control systems addressing ISO/IEC 17025:2005 standard,
  • Design and Implementation of Food Control/Testing Laboratories,
  • Laboratory equipment (diagnostics, procurement, and installation of equipment, and training  on relevant methods)
  • Benefits of ISO/IEC 17025 laboratory accreditation for developing countries

Food Safety Management Systems (FSMS): ISO 22000:2005: - Food safety management systems – Requirements for any organization in the food chain

  • Introduction and awareness  to ISO 22000:2005 requirements
  • Establishment of FSMS tools; Building Capabilities for food control/testing, food safety/security complying with international standards (e.g., SPS measures, Codex requirements, and WTO agreements).
  • Enforcement of sound science-based safety standards to counter the steadily increasing public health concerns (“conventional” hazards and the emerging safety concerns)
  • Capacity building on prevention methods for quality control/testing and food safety (for consumer health protection).

Training Courses on Analysis of Food Contaminants

  • Detection and quantification of food contaminants : (the mycotoxins: Aflatoxins, Fumonisins, Ochratoxin A, etc. ) in agricultural foodstuffs and processed foods

Training of Trainers 

  • Train the Trainers on food quality control, and FSMS (enforcement of ISO/CEI 17025; ISO 22000 standards, HACCP sytem), Risk Assessment, and Mandatory standards for consumer protection and food trade facilitation

Information and Communication Issues

  • Production of sound technical/scientific and informative documentations destined to either specialized or large audiences in fields of agriculture, food production and food control/safety.
  • Organization and management of coordinated research projects; preparation/organization of international research consultant meetings, workshops/conferences on food quality control, risk assessment and food safety issues.

Quality infrastructure / Conformity assessment system design

  • Legal and policy framework,
  • Organization of quality laboratory addressing ISO/IEC 17025 standard exigencies,
  • Implementation/strengthening quality infrastructure (in developing countries)

Gap Analysis

  • Perform gap analysis outlining both the weakness (needs) and strong points of the organizations/institutions, providing the corresponding correctives actions.

Some Specific Areas of Competence

  • Sanitary and Phytosanitary (SPS) measures and the EPA negotiations
  • The WTO SPS and TBT Agreements and trade development
  • SPS measures for consumer safety and facilitation of agricultural trade
  • Conformity assessment and international Food trade
  • EPAs and food security
  • SPS-related Weaknesses in Developing Countries
  • EU regulatory requirements on food contaminants for exports/imports products
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