Day 2 :
Coimbra Health School, Portugal
Time : 10:05-10:45
Ana Lúcia Baltazar is a professor in Coimbra Health School for the graduated course of “Dietetic and Nutrition”, attending the PhD in “Food Quality” in FCT-UN Lisbon, with certifications in various pos-graduated studies, Food Safety - HACCP auditor, and a Master in Occupational Safety. A dedicated and qualified Dietitian, with ten years of experience, a strong technical background, proven in management skills and an “agent for change”. Exceptional experience in monitoring progressive food industry and providing training, knowledge of food safety requirements and quality standards in food manufacturing.
Fish and shellfish are an important part of a healthful diet but, as with any type of food, it's important to handle seafood safely in order to reduce the risk of foodborne illness. Fresh seafood is one of principal foods available in Portugal, so the retail of this products is very common. The companies in the retail trade sector of fish and shellfish are from the 1st of January, 2006, covered by Regulation (EC) No 852/2004 of 29 April 2004, which lists the requirements to Food Safety.
The Code of Practice (CP) is an important pillar for any quality system and is an integral part of a food safety program, because lists a set of good practices with the aim of produce food products safely. The CP does not replace the implementation of the HACCP system or a system based on their principles, nor a quality system, and does not guarantee the safety of a product at the time of consumption, but it is a good basis for their implementation.
This article suggests good practice standards to the retail distribution of fish, allowing the companies in this sector to get to know and inform their employees, with ease, which are the acceptable / unacceptable performs.
American Overseas Dietetic Association, Lebanon
Keynote: Food safety in the management of food sensitivities: Differentiating allergies from intolerances
Time : 11:00-11:40
Carla Vartanian is certified in Clinical Bioethics from Harvard Medical School. She has a Masters in Nutrition from the American University of Beirut and the European Espen Diploma of Clinical Nutrition and Metabolism. She is the Public Relation Chair of the American Overseas Dietetic Association and has a nutrition and health awareness TV show in Lebanon.
Carla has participated in many international scientific meetings, been teaching in different universities in Lebanon and published health articles in the Middle East. She is an active member of many international nutrition associations around the world.
Adverse reactions to foods is considered an important public health problem as millions of people experience them worldwide every year. Food allergies are slightly more common in young children and in people who have a family history of them. They mostly develop early in life, and many are outgrown. Clinical manifestations of various degrees of severity related to ingestion of foods can arise, only some of which can be defined as allergic implying an immune mechanism, unlike food intolerances which do not have immune system response to the offending food and the problem remains at the level of the digestive system.
Despite the risk of severe allergic reactions and even death, there is no current treatment. According to the latest Guidelines for the Diagnosis and Management of Food Allergy and the National Institute of Allergy and Infectious Diseases in the United States, following effective food safety guidelines and strict elimination of the offending food allergen from the diet and avoidance of any contact with the food by ingestion, skin contact, inhalation, or injection remain to date, the only proven medication therapy against a food allergy.