Be A Food Protection Professional - Career - Nairaland
Nairaland Forum / Nairaland / General / Career / Be A Food Protection Professional (2554 Views)
How Can A Food Technologist Work In An Oil N Gas Firm / Can A Food Engr Register With Nigeria Society Of Engrs? / Where Can I Do My It As A Food Science And Technology Student? (2) (3) (4)
| Be A Food Protection Professional by FoodVendors: 5:04pm On Aug 20, 2014 |
[b][/b] FOOD SAFETY WORKERS - TRAINING CURRICULUM ASSOCIATION OF FOOD VENDORS IN NIGERIA (AFVN)/(FSSN) FOOD SAFETY SERVICES NIG. The need for a consistent and accessible standards-based training regimen for regulatory food protection professionals has been determined to be of national strategic importance as a result of a renewed focus by the Federal Ministry of Health in creating an Integrated Food Safety System (IFSS). Additionally, the National Policy on Food Safety recognizes and calls for training for state and local Food Safety Workers and anticipate stakeholders to invest in food safety programs for its state and local partners, which supports the IFSS strategy of joining food safety efforts at all levels of government into one unified system. The success of IFSS is dependent on the nation’s ability to properly and consistently train the estimated 25,000 federal, state, local, tribal, and territorial regulatory food protection professionals responsible for protecting the vast majority of our food system. Besides creating an assurance that these employees are doing comparable and competent work, We “ASSOCIATION OF FOOD VENDORS” recognized that consistently training regulatory food protection professionals to a competency-based model is needed. The curriculum framework was designed to demonstrate the interrelationship between, among, and the possible progression through, four professional levels as well as to represent content areas within the professional levels and tracks in Integrated Food Safety System implementation. These consist of: 1. Content areas: each box of the curriculum framework represents a topic, or subject, in which regulatory food protection professionals should receive training. Each contain multiple courses that provide a means to map competencies and to catalog and sequence any available courses. 2. Professional levels: four levels of content areas and competencies relevant to job responsibilities. a. Entry level—new hires (regulators who have been on the job for up to approximately two years). b. Journey level—a more experienced level at which many regulators spend the majority of their careers. c. Technical specialist level—regulatory food protection professionals with specific, focused areas of expertise, such as pasteurization or emergency response. d. Leadership level—middle- and upper- management positions. 3. Professional tracks: specific areas of specialization. a. Unprocessed—raw food product production (i.e., farms). b. Manufactured—processing raw ingredients into ready-to-consume food. c. Retail—distribution of ready-to-consume food, including restaurants. 4. Spanning content areas: content areas that cover multiple professional levels or tracks. a. Level-spanning (vertical)—content areas that are pertinent to more than one professional level, e.g., the IFSS implementation content area pertains to journey, technical, and leadership levels. b. Track-spanning (horizontal)—content areas that are pertinent to more than one professional track, e.g., at the journey level, the IFSS content area is relevant for all three tracks (unprocessed, manufactured, and retail), and the imports content area is applicable to the manufactured and retail tracks. Within the professional levels are content areas that regulatory food safety workers at those levels should master as well as content areas relevant only for certain professional tracks. For example, all journey-level regulators would take courses in communication skills, food emergencies, food transportation, law, and risk analysis, among others. Only someone in the manufactured track, however, would need to take courses in areas such as additives, animal food processing, and packaging, and only someone in the retail track would have to take courses in catering and food preparation techniques. All technical specialists would learn about risk analysis and food emergency response, but only those in the unprocessed track would be required to learn about animal drugs and medicated feed. By the time regulators reach leadership positions, they could have potentially taken career-spanning courses in content areas such as advocacy, legislative affairs, policy making, and change management. At all four levels, workers would receive training in emerging food safety issues (level-spanning content area) such as new scientific findings and legislation/ regulations. Management, www.foodsafetynigeria.com foodsafetyservice_nig@yahoo.com 2B HERBERT MACAULEY WAY, CHRISTY HOUSE. WUSE ZONE 5, FCT ABUJA. CALL; 08034962282
|
| Re: Be A Food Protection Professional by FoodVendors: 9:25am On Mar 17, 2015 |
10 FACTS ON FOOD SAFETY-- 1 More than 200 diseases are spread through food. Millions of people fall ill every year and many die as a result of eating unsafe food. Diarrhoeal diseases alone kill an estimated 1.5 million children annually, and most of these illnesses are attributed to contaminated food or drinking water. Proper food preparation can prevent most foodborne diseases. 2 Contaminated food can cause long-term health problems. The most common symptoms of foodborne disease are stomach pains, vomiting and diarrhoea. Food contaminated with heavy metals or with naturally occurring toxins can also cause long-term health problems including cancer and neurological disorders. 3 Foodborne diseases affect vulnerable people harder than other groups. .Infections caused by contaminated food have a much higher impact on populations with poor or fragile health status and can easily lead to serious illness and death. For infants, pregnant women, the sick and the elderly, the consequences of foodborne disease are usually more severe and may be fatal. 4 There are many opportunities for food contamination to take place Today’s food supply is complex and involves a range of different stages including on-farm production, slaughtering or harvesting, processing, storage, transport and distribution before the food reaches the consumers .5 Globalization makes food safety more complex and essential. Globalization of food production and trade is making the food chain longer and complicates foodborne disease outbreak investigation and product recall in case of emergency .6 Food safety is multisectoral and multidisciplinary To improve food safety, a multitude of different professionals are working together, making use of the best available science and technologies. Different governmental departments and agencies, encompassing public health, agriculture, education and trade, need to collaborate and communicate with each other and engage with the civil society including consumer groups . 7 Food contamination also affects the economy and society as a whole . Food contamination has far reaching effects beyond direct public health consequences – it undermines food exports, tourism, livelihoods of food handlers and economic development, both in developed and developing countries .8 Some harmful bacteria are becoming resistant to drug treatments . Antimicrobial resistance is a growing global health concern. Overuse and misuse of antimicrobials in agriculture and animal husbandry, in addition to human clinical uses, is one of the factors leading to the emergence and spread of antimicrobial resistance. Antimicrobial-resistant bacteria in animals may be transmitted to humans via food. 9 Everybody has a role to play in keeping food safe. Food safety is a shared responsibility between governments, industry, producers, academia, and consumers. Everyone has a role to play. Achieving food safety is a multi-sectoral effort requiring expertise from a range of different disciplines – toxicology, microbiology, parasitology, nutrition, health economics, and human and veterinary medicine. Local communities, women’s groups and school education also play an important role. 10 Consumers must be well informed on food safety practices.People should make informed and wise food choices and adopt adequate behaviors. They should know common food hazards and how to handle food safely, using the information provided in food labelling. |
| Re: Be A Food Protection Professional by FoodVendors: 8:50pm On May 15, 2015 |
Food contamination is responsible for over 200 diseases. contamination caused by improper food handling or chemical substances, particularly in genetically-modified organisms."Unsafe food -- containing harmful bacteria, viruses, parasites or chemical substances -- causes more than 200 diseases ranging from diarrhoea to cancers. manufacturers, distributors ,vendors and consumers should be aware of food contamination at all levels to reduce related diseases and deaths."Food safety, nutrition and food security are inextricably linked. Unsafe food creates a vicious cycle of diseases and malnutrition particularly affecting infants, young children, the elderly and the sick.
|
| Re: Be A Food Protection Professional by FoodVendors: 10:50pm On May 20, 2015 |
Food borne illness, source, agent, symptoms............
|
| Re: Be A Food Protection Professional by FoodVendors: 10:25pm On Jun 23, 2015 |
IMPROVE YOUR HEALTH this ramadam 5 THINGS YOU CAN DO TODAY: 1. PRACTICE GOOD HYGIENE: One of the best ways to prevent getting sick and spreading illness is through regular ‘hand washing’. Infections such as; influenza, pneumonia and diarrheal diseases are spread through contaminated hands. There are certain times when hand washing is particularly important, namely: • After using the toilet • After changing diapers or helping a child to use toilet • Before and after treating a wound or a cut • Before and after being with sick person • Before preparing, serving or eating food • After sneezing, coughing, or blowing your nose • After touching an animal or animal waste and money • After handling garbage. Studies have shown that a large percentage of those who use public toilets do not wash their hands afterward or do not wash them correctly. How should you wash your hands? Wet your hands in clean running water and apply soap Rub your hands together to make a lather, not forgetting to clean your nails, your thumbs, the backs of your hands, and between your fingers. Keep rubbing for at least 20 seconds Rinse in clean running water Dry with a clean cloth or paper towel. 2. USE A SAFE WATER SUPPLY: Unsafe drinking water is one of the causes of an estimated 1.7 billion cases of world diarrheal diseases every year. If water does not come from a safe source or stored correctly, it can cause parasite infestation, as well as cholera, life threatening diarrhoea, typhoid, hepatitis and other infections. Ensure that all your dinking water –including the water used for brushing teeth, making ice, washing food and dishes, or cooking- comes from a safe source, such as an adequately treated public supply or sealed bottles from a reputable firm. If there is any possibility that your piped supply has been contaminated, boil your water before use or treat it with an appropriate chemical product. When using chemicals, such as chlorine or water purifying tablets, follow the makers directives carefully. Use quality water filters, if available and affordable If no water-treatment products are available, add household bleach, two drops per litre of water, mix well, and then let the water stand for 30 minutes before using it. Always store treated water in clean, covered containers to protect it from possible recontamination. Ensure that any vessel used to take water from your stored supply, such as a ladle, is clean. Handle water containers with clean hands, and do not dip your hands or fingers into water meant for drinking. 3. WATCH WHAT YOU EAT: Good health is impossible without good nutrition. Any food can poison you if it is not prepared and stored properly. – Vegetables grow in soil that may have been treated with manure, so wash these items carefully before preparing them. Wash your hands, cutting board, utensils, dishes, and countertops with hot, soapy water before preparing each item. To avoid cross-contamination, never put food on a surface or plate that was previously in contact with raw eggs, poultry, meat, or fish, without first washing that surface. Cook until the food reaches the right temperature, and promptly refrigerate any perishables items that are not going to be eating immediately. Discard perishable items left at room temperature for more than two hours or one hour if air temperature exceeds 32 degrees celcius. 4. STAY PHYSICALLY ACTIVE 5. GET ENOUGH SLEEP.
|
| Re: Be A Food Protection Professional by FoodVendors: 12:42pm On Jun 26, 2015 |
Food stalls often lack the necessary storage, refrigeration and cooking facilities to prevent contamination by bacteria. Limited access to clean water and waste disposal increases the risk of contamination being passed on to customers |
| Re: Be A Food Protection Professional by FoodVendors: 7:09pm On Sep 01, 2015 |
Celebrate Food Safety Education Month with 8 Ways to Prevent Foodborne Illness we get pretty fired up about the month of September! It’s our favorite time of year because National Food Safety Education Month kicks off, putting a big focus on helping you and your family get into action doing with steps you can take to reduce the risk of foodborne pathogens in your home. Need some inspiration? We’ve got you covered with our round up of eight ways you can make National Food Safety Education Month a rousing success: continue- http://www.stopfoodborneillness.org/fsn-celebrate-food-safety-education-month/
|
| Re: Be A Food Protection Professional by FoodVendors: 11:40pm On Oct 15, 2015 |
NOTICE TO ALL NGO'S UNDER FEDERAL MINISTRY OF HEALTH As a NGO with the Federal Ministry of Health, we would like to bring to your attention that as a result of the low awareness levels of the health impacts of producing and selling unwholesome foods, small-scale producers lack the incentive to change their practices. The food safety issues of most concern are: •Presence of Aflatoxins in Legumes and Nuts produced locally: Aflatoxins are the toxins produced by Aspergillus flavus, a mould that is commonly found in improperly dried peanuts and corn. Since aflatoxins are very resistant to high heat and not easily removed or destroyed, and the long-term carcinogenic potential of low-level aflatoxin ingestion is still unknown, the only practical course of action is to ensure the prevention of mold contamination and growth throughout the entire chain of harvesting, drying, storage and processing. Therefore, we feel it is important for the people to know about the danger. •Meat/Fish handling in local markets: Meat and other foods of animal origin are one of the most important food products that cause food poisoning with diarrhoea as its most common symptom. Knowing that 3.15% of all deaths globally are caused by diarrhoea and on an annual basis, diarrheal diseases in developing countries result in approximately 10 million deaths with about one-third of these fatalities occurring in children under the age of five years, reducing the incidence of food poisoning is of paramount importance. Consequently, we suggest some helpful tips to be used in informing the general public especially the small scale producers on the harmful health impacts of poor food production and handling techniques. a. Developing radio/TV programmes; b. Production of videos and articles (i.e. newspaper/magazine articles, flyers, posters etc.) to disseminate the dangers and causes of food contamination. As a result of the ongoing deliberation on the National Policy on Food Safety, we would appreciate if you would help on these issues as a base for the National Policy. Please note that we would like to see your drafts before it is made public by this means. Thank you, Food Safety Team. |
| Re: Be A Food Protection Professional by FoodVendors: 11:23am On Oct 23, 2015 |
#Common crimes; #carbide to hasten fruits ripening (banana, orange, plantain, mango, pineaple etc). #mixing red oil with dye. #washing edibles with detergents (orange, egg, tomatoes, carrots, garden egg, water melon etc.) #roasting animals with tyre. #formalin in preserving frozen fish & poultry. #insecticde in preserving dried fish & meat. #chemicalsinourfood FoodVendors:
|
| Re: Be A Food Protection Professional by FoodVendors: 11:43am On Oct 23, 2015 |
#Common crimes; #carbide to hasten fruits ripening (banana, orange, plantain, mango, pineaple etc). #mixing red oil with dye. #washing edibles with detergents (orange, egg, tomatoes, carrots, garden egg, water melon etc.) #roasting animals with tyre. #formalin in preserving frozen fish & poultry. #insecticde in preserving dried fish & meat. #chemicalsinourfood FoodVendors:
|
| Re: Be A Food Protection Professional by FoodVendors: 6:55pm On Jan 30, 2016 |
Stakeholders to converge for public hearing on A Bill for an Act to Establish the Nigeria Agro-Processing And Food Safety Service Commission charged with Responsibility for , among Other things, Preventing and Fighting against Food and Waterborne Diseases in Nigeria; and for Other Matters Related Thereto. |
| Re: Be A Food Protection Professional by FoodVendors: 6:58pm On Jan 30, 2016 |
Stakeholders to converge for public hearing on A Bill for an Act to Establish the Nigeria Agro-Processing And Food Safety Service Commission charged with Responsibility for , among Other things, Preventing and Fighting against Food and Waterborne Diseases in Nigeria; and for Other Matters Related Thereto FoodVendors: |
| Re: Be A Food Protection Professional by FoodVendors: 8:13pm On Feb 01, 2016 |
Where Is Your Food Thermometer? Published on Monday, 01 February 2016 Written by The Editors Monitoring temperatures is one of the most important basics that should happen in every kitchen. Francine-L-Shaw-headshot By Francine L. Shaw CP-FS, FMP President Food Safety Training Solutions McConnellsburg, Pa. When entering the foodservice industry, one of the first things we’re taught is the importance of properly cooking food. If certain items aren’t cooked to the appropriate temperature, all sorts of disastrous things can happen. The prospect of explosive diarrhea, projectile vomiting, hospitalization and even death is enough to terrify even the strongest culinary candidates. And, it works. Temporarily, all new culinary professionals poke and probe everything with their new (regularly calibrated) thermometers. Fast forward to daily operations a few years post-training, which is typically when I enter the picture as a trainer or auditor. I never go into an operation without my own calibrated thermometer, and one of the first things I ask is, “Do you have a food thermometer?” Of course everyone says yes. When I ask to see it, employees disappear to find the thermometers that they possess but aren’t using. Recently, I was inspecting a facility that was receiving a shipment of frozen pre-made deli sandwiches. I asked the (PIC) person in charge if they had a thermometer. He told me he didn’t need to take those temperatures because he knew the delivery guy personally — he had been delivering for years. I began taking temps. The “frozen” deli sandwiches were 45 degrees F — well above the temperature they should have been. The forklift operator had already put two pallets of product in the freezer while the PIC searched for more than 10 minutes for his thermometer. (How long do you think it had been since he had last used it?) The sandwiches had been put into freezers, and by the time they would’ve been pulled out to serve to guests, no one would have realized the product had previously warmed to a dangerous temp where bacteria could’ve easily grown. The PIC should have taken the temperature of these sandwiches prior to the product coming off the delivery vehicle and refused the shipment. Who knows how many food-borne illnesses could have occurred from this situation? For some reason, after a few years in the industry, individuals begin to think they can cook by sight or instinct and they no longer use their thermometers. This is so dangerous! Your guests come to your facility expecting to be served safe food. You can only be certain it’s prepared safely if you’re taking temperatures throughout the entire cycle: purchase, receive, store, prepare, cook, cool, reheat, hold. In fact, temperatures need to be monitored very closely during each stage of this process. Other tips: Calibrate thermometers on a regular basis — at least daily (and preferably every shift), when they’re new or if they’re dropped. Every kitchen should have multiple food thermometers: one at each station or one for each back-of-house team member during their shift. Maintain temperature logs — these are a valuable tool. Set the standard for your team, explaining why taking food temperatures is critical. Most food-borne illnesses occur because someone neglected the basics. Monitoring temperatures is one of the most important |
| Re: Be A Food Protection Professional by FoodVendors: 11:01pm On Feb 27, 2016 |
Food Nigeria conference[b][/b] is a three-day multisector meeting which will discuss current issues in the food supply chain management. It will present latest modern channels of food distribution in the region, advances in food handling and logistics, updates on safety management, and regulations on importation and exportation. It aims to provide a learning and networking avenue for the industry’s major stakeholders including food importers, exporters, distributors, agents, wholesalers, retailers from both new and traditional markets – to determine challenges and help improve current systems and procedures in doing business. Regional experts from domestic and international large-scale food companies, government, local agencies, and associations will be represented and will give their insights on improved technologies and advanced measures on how to consolidate and implement better measures in food distribution retail in Nigeria. Key topics: Growth areas: Meat/poultry, dairies, organic food, ready to eat, halal food Challenges in facilities and sanitation, processing technologies Chemicals and water management Technologies in freight forwarding, storage and warehousing Modern usage of preservation, ventilation, air conditioning and heating technology Export control and certification Import control and certification Benefits of attending:Address challenges in the food supply chain managementIdentify improved measures and policies in food distributionIdentify new and traditional food channelsDiscuss safety management in transport and infrastructureDetermine business opportunities to export Determine business opportunities to importUnderstand the increasing shift from consumption of unpackaged, unbranded food to stronger demand for packaged and processed foodWho should attend: CEOsVice PresidentsRetail Food Service ManagerMerchandising ManagerF&B Directors/ManagersIndependent OperatorsSuppliersHead of Regulatory Compliance COOsSenior Vice PresidentsDirectorsRetail Store OperationsFood Procurement ManagersDistrict ManagersDistributorsOperations ManagersHead of Quality Assurance & Regulatory Food Processors and Manufacturers – senior management in Innovation, Ingredients, Customer Development Research & DevelopmentNew Product DevelopmentBrand ManagementBusiness DevelopmentOperations REGISTER TO VISIT FOR FREE whatsapp- 08098254089 |
| Re: Be A Food Protection Professional by makazona(m): 2:50pm On Feb 28, 2016 |
FoodVendors:How do I apply for this training? |
| Re: Be A Food Protection Professional by FoodVendors: 4:51pm On Mar 12, 2016 |
Food Nigeria conference is a three-day multisector meeting which will discuss current issues in the food supply chain management. It will present latest modern channels of food distribution in the region, advances in food handling and logistics, updates on safety management, and regulations on importation and exportation. It aims to provide a learning and networking avenue for the industry’s major stakeholders including food importers, exporters, distributors, agents, wholesalers, retailers from both new and traditional markets – to determine challenges and help improve current systems and procedures in doing business. Regional experts from domestic and international large-scale food companies, government, local agencies, and associations will be represented and will give their insights on improved technologies and advanced measures on how to consolidate and implement better measures in food distribution retail in Nigeria. free visit, register- www.food-nigeria.com
|
| Re: Be A Food Protection Professional by FoodVendors: 12:17pm On Mar 17, 2016 |
Who should attend: CEOs CIOs Vice Presidents General Managers Retail Food Service Manager Merchandising Manager F&B Directors/Managers Independent Operators Mass Merchants Suppliers Head of Regulatory Compliance COOs Senior Vice Presidents Directors Store Managers Retail Store Operations Food Procurement Managers District Managers Wholesalers Distributors Operations Managers Head of Quality Assurance & Regulatory Food Processors and Manufacturers – senior management in: Innovation Marketing Consumer Insights Technology Ingredients Customer Development Research & Development New Product Development Brand Management Nutrition Business Development Operations
|
| Re: Be A Food Protection Professional by FoodVendors: 8:09am On Apr 13, 2016 |
Conference Moderators wanted very urgently. drop your CV at foodsafetyservice_nig@yahoo.com for consideration and engagement |
| Re: Be A Food Protection Professional by FoodVendors: 8:18am On Apr 13, 2016 |
food hygiene products( for cleaning and disinfection) and also a water chlorination Distributors wanted. drop your email for contact |
| Re: Be A Food Protection Professional by FoodVendors: 11:33am On May 30, 2016 |
the conference agenda and faculty at the Food Nigeria exhibition and conferences organised by Informa PLC. in partnership with the Federal Ministry of Health, NAFDAC, SON, Lagos State Ministry of Health, Lagos Trade Fair Business Association, Ogabaru Main Market Onitsha, Super Market Owners Association, Food Vendors Association, etc. The event was declared open by the DG. of NAFDAC, Mrs Oni. Participate at Food Nigeria Exhibition and Conference, May 2017. call +2348098254089
|
| Re: Be A Food Protection Professional by FoodVendors: 10:13am On Jul 29, 2016 |
INVITATION TO BE A CONFERENCE SPEAKER AT THE MANUFACTURING FOOD EXHIBITION, 7-9 DECEMBER 2016 @ LANDMARK CENTRE LAGOS. In recognition of your invaluable contributions in the food industry, Kindly accept this invitation to speak at the Nigeria’s largest industry event- MANUFACTURING FOOD EXHIBITION www.manufacturingnigeria.com/food, supported by the Federal Ministry of Health, NAFDAC, etc. In line with the economy diversification strategy of the Federal Government, Manufacturing Food exhibition will attract more than 100 international and regional companies showcasing their ingredients, processing equipment, packaging machinery, supply chain and logistics solutions to over 2000 of Nigeria’s leading food manufacturing companies, government representatives and trade and export officials. Organised by Informa PLC- Global Exhibitions. Manufacturing Food will also feature 3 action-packed conference days covering topics on; 1. Industry growth opportunities in Nigeria and the region -challenges, regional vs local industry trends, competitive landscape, market and commercial strategy 2. Food safety -regulation, standards, contamination, preservation, storage, transportation, quality control, technology 3. Promoting agri-business for the food manufacturing industry -sustainable agriculture, agro-industrial partnerships, PPP 4. Product development- Procurement strategies -challenges, building sustainable supply chains, risk management, opportunities across the value chain 5. Food packaging -cost cutting, technology, 6. Achieving operational efficiency and excellence -lowering production costs, power supply strategies, modernizing and production efficiency, building capacity On your consideration, please forward your brief profile and preferred topic to foodsafetyservice_nig@yahoo.com for further discussion. Kindest regards, |
| Re: Be A Food Protection Professional by FoodVendors: 1:56pm On Aug 20, 2016 |
FoodVendors: |
(1) (Reply)
Nigerian Law School Examination Result Is Out, See The Performance / Nigerian Merchant Marine Massive Recruitment!!! Now On / How To Stop PROCASTINATION
(Go Up)
| Sections: politics (1) business autos (1) jobs (1) career education (1) romance computers phones travel sports fashion health religion celebs tv-movies music-radio literature webmasters programming techmarket Links: (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) Nairaland - Copyright © 2005 - 2024 Oluwaseun Osewa. All rights reserved. See How To Advertise. 87 |