Yehia El-Samragy

Ain Shams University

Dr. El-Samragy has over four decades of a professional career bridged between academia and industry. He is Professor Emeritus of Food Science at Ain Sham University, Cairo, Egypt, and Visiting Research Professor at Cornell University, Ithaca, NY and Utah State University, Logan, UT, USA. He is an International Expert Trainer of Food Safety and Quality Management Systems. He worked as an Expert at some international organizations including FAO, UNIDO, UNDP, JECFA, ISO, USAID, ACDI-VOCA and DANIDA, in different projects of technology transfer, food standards, food product development, waste utilization, cleaner production, implementation of integrated management systems. He is IRCA Lead Auditor/Tutor of QMS, and Food Safety (HACCP & ISO/FSSC 22000) (IRCA Certificate # 01182132), and Lead Instructor, FSPCA Preventive Controls for Human Food Course (FSPCA Certificate # d16e213f) and FSPCA Foreign Supplier Verification Programs (FSPCA Certificate # d26bcf6b). Also, he registered and approved to deliver Food Safety and HACCP training and examinations leading to Highfield Qualifications (Highfield Tutor # 29012). He has extensive experience in delivering training courses on QMS, HACCP and ISO/FSSC 22000 in Egypt, Libya, Sudan, Zambia, Tanzania, Ghana, Sierra Leone, Liberia, Gambia, South Africa, Uganda, Saudi Arabia, Yemen, Jordan, Dubai, Sharjah, Syria, Bahrain, Lebanon, Kazakhstan, Russia, USA and Canada.

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Food safety is defined as the concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Most food product recalls and food-related outbreaks are fully considered as food safety failures. Many risk-based food safety standards, e.g., HACCP, BRC, SQF, ISO/FSSC 22000, are designed to prevent such issues from occurring. Any food recall or food-related outbreak may be attributed to the likelihood of a risk assessment, which in some way failed to identify and control the risk. The essence and true nature of food safety hazards are affected by resources of the food facility, e.g., human, work environment, infrastructure, availability and accessibility of food safety information. Thus, food specialists should establish and manage the parameters of the applied food safety systems to achieve the food safety objectives that produce food in compliance with regulatory and statutory requirements. It is important to understand what exactly will make an end product unsafe and ensure that the necessary control measures are in place to prevent it from happening. Understanding the basic food safety concepts can lead to improvement of the current food safety systems and/or standards.

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