Speaker: Sophie Thorogood

This workshop will give key insight into how different pests can be most effectively managed with a key focus on birds, stored product insects and flying insects. This workshop will be highly interactive allowing attendees to practice installation of proofing techniques, insect identification and using digital insect light traps.

Urban bird management – proofing and safety

-Different bird deterrent tools and in which situations they are most applicable to

-Health and Safety of Guano cleaning, the threat to human health bird guano presents

-Common scenarios where bird proofing fails due to other underlying causes

Stored product insects – getting familiar with the unfamiliar pests

-See different species of beetles and moths up close, see the features needed to identify them

-Practice setting up pheromone traps and population suppression tools and matching the right trap to the right species

-Using inspection tools such as camera’s and torches to investigate different machinery

Insect Light Traps (ILTs) – Where, why and how many?

-Fly vision and how ILTs work

-Optimal locations to place ILTs for maximum effectiveness with competing light, entrances into a room and coverage of each ILT

-How digital ILTs work and using the Pelsis digital platform to solve issues

Speaker: Abdel-Razak Kadry

Risk assessment is a structured, science-based process that systematically identifies, evaluates, and manages potential hazards in food systems to ensure safety, quality, and defense. In the food sector, risk assessment addresses microbial, chemical, physical, and allergen-related hazards that may compromise consumer health, diminish product quality, or disrupt supply chains. It aligns with international principles outlined in the Codex Alimentarius and supports compliance with regulatory frameworks such as the U.S. Food Safety Modernization Act (FSMA). Understanding risk assessment enables food businesses to design effective preventive controls, strengthen HACCP-based food safety plans, and enhance resilience against both unintentional and intentional threats.

This training provides foundational knowledge and applied experience in conducting risk assessments for food safety and quality management. Participants will explore qualitative, semi-quantitative, and quantitative methods, examine Codex and FSMA guidance, and practice integrating risk analysis into HACCP frameworks. Through real-world case studies, they will learn to interpret data, assess uncertainty, and develop sound risk management strategies that protect public health while ensuring product integrity. By the end of the training, participants will be equipped to strengthen organizational compliance, uphold consumer trust, and contribute to safer, higher-quality, and more secure food systems.

Speakers: Dipon Sarkar, Mariem Ellouze and Deon Mahoney

Efforts to manage and assure food safety have never been so important. Consumers expect their food to be safe, challenging food manufacturers to support approaches that review and manage the safety of their products.

Risk assessment involves a process of identifying, analysing, and characterising the risk presented by foodborne hazards. By using the best available scientific evidence, a risk assessment establishes if an identified foodborne hazard poses a risk to public health and safety. Thereby enabling risk managers to formulate responses to address the risk. This interactive workshop will deepen participants’ understanding of food safety risk assessment- bridging theory, regulation, and real-world application.

Key learning objectives:

Case Studies: Assessing and managing the risks associated with Dubai chocolate, Brucellosis and camel milk, and Titanium dioxide

• Foundations of Risk Assessment: Clarifying the differences between hazards and risks, inherent vs residual risk, likelihood and consequence, and the role of assumptions, variability, and uncertainty.
• Types and Approaches: Understanding the FAO/WHO 4-step process, and when to use qualitative, semi-quantitative, or quantitative methods.
• Risk-Based Food Safety Management: Linking risk assessment to HACCP, preventive systems, regulatory frameworks, and GFSI-aligned certification schemes.
• Risk Appetite and Tolerance: Recognise how risk appetite and tolerance influence food safety decisions.

Format

• Initial presentations introducing key concepts from international food safety specialists
• Q&A sessions and open discussions
• Hands-on exercises and case study reviews
• Networking opportunities over morning tea, lunch, and afternoon tea

Speaker: Lone Jespersen

In an era defined by rapid technological advancements and a dynamic global food landscape, a robust food safety culture is no longer a luxury—it's a strategic imperative for Dubai's vision of a safe and secure food supply. This session, led by renowned food safety culture expert Dr. Lone Jespersen, explores the powerful synergy between human excellence and technological innovation.

Attendees will go beyond traditional compliance to discover how integrating cutting-edge technology and data-driven insights can transform food safety practices. We will delve into the unique challenges and opportunities presented by this new landscape, focusing on how to build a culture of ownership and accountability that complements—and is enhanced by—technological tools.

This workshop is designed for food safety leaders, managers, and policymakers in Dubai who are committed to creating a more resilient, transparent, and trusted food system.

Key Learning Objectives:

• Fostering a Culture of Engagement: Learn how to inspire and empower employees across your organization to embrace new technologies and take personal ownership of their role in ensuring food safety.
• Navigating Implementation Challenges: Address the practical hurdles of integrating new technologies, from data security and privacy to the critical need for a skilled workforce in a smart city environment.
• Building a Sustainable Future: Gain actionable insights into how the perfect combination of human expertise and technological innovation can lead to a more resilient and transparent food system, strengthening consumer trust and supporting Dubai's global standing.

Speakers: Prof. Lucia Anelich and Lee Griessel

This workshop is designed for food safety leaders who want to go beyond technical skills to cultivate a resilient and high-performing team. We'll explore the critical role of mindset and team culture in creating a proactive food safety environment.

You will learn how to:

• Adopt a systems approach to food safety, moving beyond isolated issues to see the big picture.
• Shift from a fixed to a growth mindset to foster continuous improvement.
• Build a foundation of psychological safety, where team members feel empowered to speak up and take ownership.
• Master clear communication and crisis response to build trust and strengthen collaboration across your organization. This workshop is designed for food safety leaders who want to go beyond technical skills to cultivate a resilient and high-performing team. We'll explore the critical role of mindset and team culture in creating a proactive food safety environment.

Speaker: Lisa Winnall

Beyond the Menu: Allergen Management for Hospitality Professionals takes a deeper dive into practical allergen control strategies. This hands-on session is designed for hospitality and food safety professionals who want to strengthen their allergen risk management systems and enhance communication with guests.

Participants can bring their own product or menu lists to work through a structured allergen risk assessment process. Guided exercises will help identify gaps, prioritise control measures, and develop clear customer communication strategies.

The workshop will also explore effective ways to document allergen procedures, prepare for regulatory inspections, and respond to incidents. Attendees will leave with an action plan tailored to their own operations, equipping them to lead improvements in allergen safety and compliance.

This DIFSC 2025 exclusive workshop introduces participants to the evolving expectations of auditors in the food safety sector. Divided into two focused sessions, the program combines theoretical foundations with interactive exercises. Key topics include effective auditor–auditee communication, conflict resolution, self-confidence development, and maintaining objectivity and integrity throughout the audit process. Designed for food professionals aiming to enhance their personal auditing style, the workshop emphasises both technical skill and behavioural competence—key components of modern, high-impact audit practice.