5 Days workshop

 

5 Days workshop 

University of veterinary and animal sciences Lahore 

 

Dr Zahoor Ahmed Danish

Zahoordanish98@gmail.com

Whtsapp:03112268353

I am very fond of learning and keep learning. So this passion took me to Punjab .I Read an add on social media that University of veterinary and animal sciences Lahore  announce 5 day workshop about food safety and halal food management .I enroll so I attended this workshop where I got lot of knowledge so I will share with  you. You can also learn that knowledge with this intention and benefit from it

 Dear reader:

WHO says the economy of under-developed countries is affected by food-born illness by increasing the ratio of disease in that region. The reason for the situation is the lack of monitoring facilities by the Government. Because many of the foodborne diseases remain not less. Many multinational organizations are working in developed and under-developed countries to ensure food safety in the world.

Pakistan Standards & Quality Control Authority Act (PSQCA)

The Pure Food Ordinance:

This law was passed in 1960, this law deal with hygiene production or preparation of food product & the sale of these food products. All the provinces In Pakistan and some areas on the Northern sides adopted this law by making some corrections to it.

 the purity of the food product:

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1) It bans the production of such food products which are harmful to human intake e.g. products that can cause food poisoning.

2) It forbids the import and export or selling of hazardous food products.

3) Certain hygiene criteria.

4) It facilitates the laboratory analysis of the food samples which cohere to set criteria. It is the responsibility of the government to implement the law. The laws regarding food safety vary from area to area and the Panelist also has different criteria according to that area.

“The Cantonment Pure Food Act, 1966”. There are no major differences between the Pure Food Act 1960 and the Cantonment Pure Food act 1966

 Freedom of The Ordinance 2002. This law is also applicable to the Federal government and departments attached to it. However, the federal government has not acted on this legislation regarding the information on provinces and has not publically issued data about any information.

Pure Food Laws (PFL)

      In 2011, the PFL of 1963 was revised and now, they are considered basics for the trade-related food quality and the safety framework. Under this law, 9 apparent groups of food products are made which covers 104 food items. Following are the classes of these products:

1) Milk and Milk Products.
2) Edible oil and Fat Products.
3) Beverages.
4) Food Grains and Cereals.
5) Starchy food spices and Condiments.
6) Sweetening agents.
7) Fruits and vegetables & miscellaneous foods.

 

Provincial Government

       Following are the departments having the responsibility to check and balance the raw material being used in the production of food products:
1) Department of Health.
2) Department of Plant Protection.
3) Livestock/Dairy Depart

Punjab Food Authority Act 2011” & “Pure Food Rules 2011” to enforce the rules for Quality standards as described in the laws

What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points

What is a hazard analysis?

A hazard analysis is the first step of the HACCP (Hazard Analysis and Critical Control Points) process. It involves identifying the hazards present that could affect the safety of the food being produced, determining how likely they are to occur and how severe their consequences are, and identifying control measures that can be used to manage them.

What is a hygiene rating?

All food businesses are required to undergo an inspection to determine whether they are following food hygiene law. This will be completed by a food safety officer from the local authority

What does VACCP stand for?

VACCP stands for Vulnerability Assessment and Critical Control Points. It is often referred to simply as a Vulnerability Assessment.

What is VACCP?

Unlike HACCP, VACCP is concerned with preventing food fraud, which is the intentional contamination of food during its production. This is usually done for economically motivated reasons.

What is the difference between TACCP and VACCP?

Both TACCP and VACCP are concerned with preventing intentional food contamination. This is in contrast to HACCP, which only aims to prevent unintentional food contamination.

VACCP focuses on vulnerabilities in a system, whereas TACCP focuses on threats. Simply put, this means that TACCP looks at what could happen, and VACCP considers when it could happen.

 I hope my attempt will be helpful for you. This is the knowledge that we all should learn. Our teachers taught us such difficult subjects with great skill and integrity. I am grateful to all my teachers who have blessed me with knowledge as well as love. May Allah bless them all.