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On June 11, 2019, “Share Your CIAT” seminar was held at the Food Safety Institution on Presentation the Results of the 14-day Training Program which was organized previous year in Korea for the officials of the Food Safety Institution within the framework of the KOICA Grant Program.
It was noted that a training course on " Application Modern Methods of Chromatography in Strengthening the Quality Control of Veterinary Preparations and Food Products" was held in Seoul, Korea, from August 19 to September 1, 2018.The training was attended by a delegation consisting of 10 officials from the Food Safety Institution and National Referens Laboratory (MRL).
South Korea's experience in the field of food safety was widely discussed at the seminar which was held at theFood Safety Institution.At the presentation, the Sector leaders of the Food Safety Institution Mr. SadraddinGurbanov and Mr. KiyasaddinJalladov stated that, training course on " Application Modern Methods of Chromatography in Strengthening the Quality Control of Veterinary Preparations and Food Products"covered the following 10 topics:
- "Livestock and farming control", "Safety and quality of agricultural products in Korea", "Food safety management in Korea, "Certification of ecological agricultural products"; "Monitoring system";"The theory of analyzes";"Application of KAHAS";"Analysis of dairy products";"Setting an Action Plan".
At the seminar, it was noted that Korea has a good experience in food security and the importance of the HACCP system in the management of food safety was highlighted.At the same time, analysis of food products for safety features is carried out on based on the most advanced methods that meet international requirements.These are the chromatographic methods used for animal health and for the study of the quality of veterinary preparations and the study of safety features in food products.
HACCP as a perfect concept incorporates the identification, assessment and management of factors that have a significant impact on the safety of food products.HACCP provides monitoring for food products at all stages of production,including the proggress of production processes, during the period of storage or sale of the product, in short, at every stage of the production cycle.
Especially, sensitive points of risk can be eliminated or reduced to the acceptable level by preventing any hazards associated with food products, by controlling it.Acquaintance with the work principles of the HACCP system will be beneficial for Food Safety Institution staff in the establishment of a food security system in our country.