Additives permitted for use in food stuffs According to specification GSO 05/FDS 2013

Course Details

Objectives
The course discusses the health control system on foods that contain natural or artificial food additives and the Gulf standard that regulates these matters with the systems and requirements of good manufacturing in accordance with health standards and industrial and food quality standards.
 

This course has been specifically designed for:
 

• Officials responsible for the food health and safety system in regulatory authorities, municipalities, secretariats, food control bodies and bodies controlling exports and food imports.
• Those with responsibility for technical aspects of product development and those involved in the approval of artwork for pre-packed foods containing additives and flavorings.
• New product development technologists
• Specification technologists & artwork approvers
• Technical managers
• Regulatory Affairs teams
• Professional who would like to know more about training subject

Course outline
 Introduction Food quality concepts.

• Quality control systems on food in accordance with Saudi controls and standards.
• Virtual inspection of foodstuffs
• Quality Control Systems in the Supply, Storage and Transport of Food
• Methods of inspection and sampling.
• The mechanism of inspection and analysis methods to ensure the quality of foodstuffs.
• The role of secretariats and municipalities in the application of food quality systems.
• GMP Conditions Related to Food Additives in accordance with the Gulf Standard  GSO 05/FDS   2013   
• Food Additives & Food Safety
• The role of the health inspector in identifying additives that are allowed to be used in certain food items or individual food commodities under specific conditions.
• The role of the health inspector in identifying natural colored substances allowed to be used in foodstuffs.
• The role of the health inspector in identifying artificial colored materials that are allowed to be used in foodstuffs.
• The role of the health inspector in identifying the additives allowed to be used in foodstuffs

According to specification GSO 05/FDS2013

• The role of the health inspector in identifying food additives that are allowed to be used according to the food substance.
• Identify nutrients that may have a negative impact on activity and concentration in children.
• The skills of the health inspector in reading and analyzing the reports of the automated chemical analysis of food in reference laboratories and determining the validity of food additives for human consumption and the safe limits for this.
• Guidelines for setting limits on the use of food additives with the amounts allowed to be eaten daily.

Note: Training contents adjustable by the course specialized instructor and according to the needs of the participants