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The Federation of Chambers of Commerce, Industry and Agriculture in Lebanon (FCCIAL) and the Industrial Research Institute (IRI), and their partners, HORECA, the Lebanese Franchise Association (LFA), and other stakeholders, are planning a series of events under the title, National Campaign for Food Safety.

The issue of Food Safety touches all Lebanese, as well as all visitors to Lebanon. Therefore, it is hoped that the National Campaign (in its various components) will make a significant contribution towards preventing the adverse effects on human health from food-borne illnesses, and in enhancing Lebanon’s reputation as a warm, generous and hospitable tourist destination. The first in this series of events is the International Food Safety Seminar, which is described in more detail below.

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INTRODUCTION

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OBJECTIVES OF THE SEMINARBecause Food Safety affects the public at large, as well as important economic sectors, such as manufacturing, tourism and trade, FCCIAL, IRI and their partners are organizing a major event targeting a wide audience of professionals, business people, academia, R&D centers, and public institutions. The purpose of the seminar is to disseminate relevant information, through the intervention of local and international experts, connected to new trends in food-related hygienic best practices, as well new local and international regulatory requirements.

SCOPE OF THE SEMINARFCCIAL, IRI and their partners hope that the seminar can shed light and impart useful knowledge on topics that are central to health and growing exports. Seminar participants will be empowered with a core set of skills revolving around: Certification of Food Restaurants; International Food Safety Trends; Compliance with GMP/GHP; Identifying Microbiological Criteria in Food Products; HACCP Implementation (ISO 22000 Standard); Food Labeling in the Food Safety Process; Food Packaging: Material in Contact with Food Products; Food Inspection in Lebanon; Food Safety: a Tool to Access International Markets; and, Food Safety and Franchising.

TARGET AUDIENCEBusiness owners; plant and production managers; Quality Assurance managers; export managers; CCIA members; universities and research institutes; food analysis laboratories; relevant NGOs; food consultants; and, students. FCCIAL, IRI and their partners also wish to attract officials, business people and professionals from regional countries: Syria, Jordan, UAE, KSA, Kuwait, Iraq, etc.

SEMINAR DATE 21 March 2012SEMINAR VENUE BIEL, during the yearly HORECA Exhibition (20-23 March 2012)

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09:00 AM – 10:00 AM Registration – Welcome Coffee

10:00 AM – 10:05 AM Welcome note by Mr. Raja Habre

10:05 AM – 10:10 AM Mr. Charles Arbid President of the Lebanese Franchise Association

10:10 AM – 10:15 AM Dr. Bassam Frenn Director General of the Industrial Research Institute

10:15 AM – 10:20 AM Mr. Mohamed Choucair Chairman of The Federation of Chambers of Commerce, Industry and Agriculture in Lebanon

END OF OPENING CEREMONY

10:20 AM – 10:30 AM Coffee Break

OPENING CEREMONY21 March 2012

PLENARY SESSION

10:30 AM – 11:00 AMNEW TRENDS IN MEDITERRANEAN FOOD. Ms. Reem Azoury - FCCIAL-SME Center. Noted International Guest Speaker

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SEMINAR PROGRAM

02:00 PM

Lunch Break

03:00 PM

Session 4A 03:00 PM Session 4B

FOOD INSPECTION: AM I READY?• Speakers: Representatives from relevant Ministries• Organizations: Ministry of Agriculture, Ministry of Industry, Ministry of Economy and Trade

RESTAURANT AND FOOD SERVICE INSPECTION AND COMPLIANCE• Speaker: Ms. Rayya Abou Ezzedine• Organization: FCCIAL-SME Center

03:45 PM

Coffee Break

04:00 PM

Session 5ARoundtable Panel Discussion

04:00 PM Session 5BRoundtable Panel Discussion

THE PRICE OF SAFETY: MINISTRY OF AGRICULTURE REGULATIONS

RESTAURANT SAFETY CERTIFICATION: VOLUNTARY OR MANDATORY?

• Panelists: Ministry of Agriculture and Ministry of Industry• Moderator: Mr. Fadi Fayad, Senior Advisor, ELCIM

• Panelists: Ministry of Health, Ministry of Tourism, Municipality of Beirut, LFA, Association of Restaurants, certification providers• Moderator: Mr. Nabil Rizkallah - GWR

05:15 PM Closing of the Seminar

ROOM A ROOM B

11:00 AM Session 1A 11:00 AM Session 1B

APPLYING VOLUNTARY HACCP: PROCESS APPROACH• Speaker: Mr. Fadi Fayad, Senior Advisor• Organization: TBA

BEST PRACTICES FOR SERVING IN A RESTAURANT• Speaker: Ms. Rayya Abou Ezzedine• Organization: FCCIAL-SME Center

12:00 PM Session 2A 12:00 PM Session 2B

TRACING MY FOOD PRODUCT: WHY AND HOW?• Speaker: Mr. Joseph Germanous• Organization: CCIABML-GS1

FOOD-BORNE ILLNESSES: SOURCE AND PREVENTION• Speaker: Dr. Zeina Kassaify, Associate Professor of Food Microbiology and President of the Lebanese Association for Food Safety• Organization: AUB

01:00 PM Session 3A 01:00 PM Session 3B

FOOD LABELING: A MARKETING AND REGULATORY TOOL• Speakers: Mrs. Soha Atallah and Miss. Jana Majzoub• Organization: LibanPack

CONTROLLING PESTS IN MY KITCHEN: BEST PRACTICES• Speakers: Mr. Michel Bayoud and Mr. Samer EL Khoury• Organizations: Boecker and Orkin

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During the seminar, SME Center experts will be available to During the seminar, SME Center experts will be available to During the seminar, SME Center experts will be available to answer your inquiries about the services of the center. You can answer your inquiries about the services of the center. You can answer your inquiries about the services of the center. You can also book your free consultation with our food and restaurant also book your free consultation with our food and restaurant also book your free consultation with our food and restaurant experts, Mrs. Reem Azoury and Ms. Rayya Abou Ezzeddine on experts, Mrs. Reem Azoury and Ms. Rayya Abou Ezzeddine on experts, Mrs. Reem Azoury and Ms. Rayya Abou Ezzeddine on the 21, 22 or 23 March, from 6:00 - 8:00 pm at stand D1.the 21, 22 or 23 March, from 6:00 - 8:00 pm at stand D1.the 21, 22 or 23 March, from 6:00 - 8:00 pm at stand D1.

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