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By Leonard Fisher,2014-04-19 16:27
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    Updated Programme

    nd

    2 WORKSHOP

    Microbial Risk Management

    in Food Processes

     NDFINAL PROGRAMME OF THE 2 WORKSHOP ARRANGED BY

    SAFOODNET - FOOD SAFETY AND HYGIENE NETWORKING WITHIN NEW

    MEMBER STATES AND ASSOCIATED CANDIDATE COUNTRIES

October 13-15, 2008 at DTU in Lyngby, Denmark

Programme

Arrival on Sunday evening October 12, 2008

     Information package on Copenhagen delivered at arrival in Hotel Ansgar

    18.00 20.30 Welcome to Denmark event arranged either at Hotel Ansgar or at DTU in

    Fredriksberg (in Copenhagen)

Monday, October 13, 2008 Theory

     7.30 The bus leaves Hotel Ansgar and drives to DTU

     8.10 8.30 Registration (badges and proceedings available) at DTU in Building 227, room

    150

     8.30 8.40 Welcome to the workshop (in Buildning 223 room 105) by SAFOODNET project

    coordinator, Gun Wirtanen, VTT Technical Research Centre, FI & Alan Friis,

    DTU National Food Institute, DK

    The programme continues in the same room all day except for the dinner.

     8.40 9.00 Introduction to Task 1 on hygienic design based on cleaning flows in pipelines

    and dismantling of small equipment, Alan Friis, DTU National Food Institute, DK

     9.00 9.40 Practical aspects of plant design, Tony Hasting, Tony Hasting Consulting, UK

     9.40 10.05 Influence of fluid flow and CFD in closed processes, Alan Friis, DTU National

    Food Institute, DK

    10.05 10.25 Coffee/tea break

    10.25 10.50 Industrial and analytical methods for the detection of industrial food fouling,

    Kathryn Whitehead, Manchester Metropolitan University, UK

    10.50 11.10 Introduction to Task 2 on testing disinfection efficacy and residues of

    disinfectants, Satu Salo, VTT, FI

    11.10 11.40 Microbial issues in fish factories how to use disinfection ?

    Birthe Fonnesbech Vogel, DTU Aqua, DK

    11.40 11.50 Coffee/tea break

    11.50 12.10 Testing of disinfection efficacy, Gun Wirtanen, VTT, FI

    12.10 12.30 Commercial disinfectants and their applications, Lars Mikkelsen, Ecolab, DK 12.30 13.10 Sandwich/Bagel lunch at DTU

    13.10 13.30 Food Safety in practice, Eigil Pedersen, Bactoforce, DK

    13.30 14.00 Predictive microbiology and application of mathematcial models,

    Paw Dalgaard, DTU Aqua, DK

    14.00 14.10 Coffee/tea break

14.10 14.30 Introduction to Task 3 on HACCP-based risk assessment, Gun Wirtanen, VTT, FI

    14.30 14.50 HACCP systems, Tina Beck Hansen, DTU National Food Institute, DK 14.50 15.20 HYGRAM? as a decision support tool, Savvas Gennaris, visiting scientist at VTT,

    Finland/Cyprus.

    15.20 15.30 Coffee/tea break

    15.30 16.45 Preparation of Task-presentations

    16.45 17. 00 Detection of Salmonella in Chicken Meat by LightCycler PCR, Aysegül Eyigör &

    Seran Temelli, Uludag University, TR

    17.00 18.30 Dinner at DTU in Building 227

    18.30 18.50 Presentation of Task 1by Group 1

    18.50 19. 10 Presentation of Task 2 by Group 2

    19.10 19.30 Presentation of Task 3 by Group 3

    19.30 21.30 Get together

    21.30 -> Bus to hotel Ansgar in Copenhagen

Tuesday, October 14, 2008 Practical sessions

     7.50 Bus from Hotel Ansgar to DTU

     8.30 8.45 Registration at DTU in Building 227, room 150

     8.45 12.30 Each practical session in the workshop starts with 15 min presentation and ends

    with 30 min summing up by participants

    Team 1 does Task 1 in the pilot hall (Building 222, ground floor)

    stTeam 2 does Task 2 in the pilot hall (Building 222, 1 floor)

    stTeam 3 does Task 3 in room 152 (Building 210, 1 floor)

    12.30 13.15 Sandwich/Bagel lunch

    13.15 17.00 Practical sessions:

    Each task starts with 15 min presentation and ends with 30 min summing up

    by participants

    stTeam 1 does Task 2 in the pilot hall (Building 222, 1 floor)

    stTeam 2 does Task 3 in room 152 (Building 210, 1 floor)

    Team 3 does Task 1 in the pilot hall (Building 222, ground floor) 17.15 Bus to Tivoli in Copenhagen

    18.00 Dinner at Restaurant HerceGovina in Tivoli and free time

    Wednesday, October 15, 2008 - Continuation of the practical sessions, Wrap-up lectures &

    Exam

     7.50 Bus from Hotel Ansgar to DTU

     8.30 8.45 Registration at DTU in Building 227, room 150

     8.45 12.30 Continuation of the practical sessions:

    Each task starts with 15 min presentation and ends with 30 min summing up

    by participants

    stTeam 1 does Task 3 in room 152 (Building 210, 1 floor)

    Team 2 does Task 1 in the pilot hall (Building 222, ground floor)

    stTeam 3 does Task 2 in the pilot hall (Building 222, 1 floor)

    12.30 13.15 Sandwich/Bagel lunch

     Wrap up lectures:

    13.15 13.45 Practical example of process hygiene in Estonian dairies, Raivo Vokk, Technical

    University of Tallinn, EE

    13.45 14.15 State of art in hygienic design in food industry, Alan Friis, DTU National Food

    Institute, DK

    14.15 14.30 Coffee/tea break

    14.30 14.40 Summary of the workshop, Hanne Løje, DTU National Food Institute, DK 14.45 16.15 Exam based on multiple choice questions

    16.15 16.45 Review of correct answers

    16.00 -> Departure with taxi to the airport

    17.00 -> Departure with bus to Hotel Ansgar

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