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UNIDO
 United Nations Industrial Development Organization
 Regional Office - Lebanon

I.

Objectives of the Initiative

II.

 Plan of Work

III.  

Specific tasks of the Panel

IV.  

Preliminary Findings

 Solutions

 Financial Resources

Comments and Proposals on the Existing Lebanese Food Safety System

 

1.  Introduction

 

2.  Issues for Consideration

 

Hazard Analysis Critical Control Point System ( HACCP)

   Risk Analysis

 

Transparency Based on Stakeholder Participation

 

 Street Food

 

 From farm to final consumer concept

 

3.  Proposals for a National Food Safety System

 

 Food Laws and Regulations

 

 Traceability

 

 Inspection services

 

 Laboratory services

 

 Precautionary principle

IV.

 Organizational Structure

 

 Food Risks and Hazards in Lebanon

 

 Internal Food Industry Control

 

 External Controls

 

 Implementation of Food Safety Policy

 

a.

 Classification of food products

 

b.

 Food Safety Policy

 

Download "Programme Progress Report" as of end October 2007

 

Download "Progress Report - Emergency Assistance to Food Safety" as of December 2003

 

Download "Progress Report - Emergency Assistance to Food Safety" as of December 2002

 

No

Food group

Examples

Use

Storage

1

Raw poultry

Whole birds, portions, minced, reformed, marinades products

To be cooked

Frozen or chilled

2

Raw meat

Joints, minced, offal’s, burgers, sausages, bacon, marinades, cured

To be cooked

Frozen or chilled

3

Raw fish and shellfish

Fillets, smoked, mussels oysters, prawns, marinades

To be cooked or ready to eat

Frozen or chilled

4

Dough, pasta and batters

Bread dough, noodles, pastry, part-baked products, spaghetti, and tagliatelli.

To be cooked

Frozen or chilled

 

5

Fruit and fruit juices

Whole, fresh juices, pasteurized juices, fruit cocktail, sliced or chopped

To be cooked or ready to eat

Frozen, chilled or ambient

6

Raw and prepared vegetables

Prepared salads, whole parts, blanched vegetables, fresh herbs, bean sprouts, fillings

To be cooked or ready to eat

Frozen chilled or ambient

7

Milk, cream and dairy products

Liquid milk, cream, cheese, ice-cream, butter, dairy desserts

Ready to eat

Frozen or chilled

8

UHT milk, cream and dairy products

Long life milk, flavored milk, UHT cream, sterilized milk

Ready to eat

Ambient

9

Part cooked foods

Pizza, prepared meals, coated fish and meat products, fresh filled pastas.

To be cooked

Frozen or chilled

10

Processed foods

Ready meals, cooked meats and fish products, pies,  pasties, sandwiches, sous vide products, fermented meats, cured meats, desserts, moist bakery products (muffins, crumpet)

Ready to eat or to be reheated

Frozen or chilled

11

Dried foods, to be cooked

Rice’s, pulses, cereals, grains, flour, vegetables, fruit, pasta, coconuts, dry mixes, meats, herbs, spices.

To be cooked

Ambient

12

Dried raw foods, ready to eat

Nuts, herbs, spices, coconut.

Ready to eat

Ambient

13

Dried heat processed foods

Breakfast cereals, crisps, snacks confectionery, filled or toped biscuits and cakes, herbs, spices.

Ready to eat

Ambient

14

Dried heat processed foods, ready to eat after rehydration

Soup mixes, dessert mixes, milk powder, pot snacks.

Ready to eat after rehydration

Ambient

15

Dried baby foods

Dry mixes, milk powder

Ready to eat after rehydration

Ambient

16

Canned, pouched or bottled foods (F0>3process)

Canned meats, fish, vegetables, and soups, ready meals in pouches, baby foods in jars.

Any

Ambient

17

Preserved foods – heat treated (F0<3 process), intermediate moisture or low pH

Salami, dry cured hams, pastrami, vegetables and herbs in oil, canned or bottled fruits, jams, pickles, and sauces.

Ready to eat

Ambient

18

Non – dairy fats and oils

Cooking oils, cocoa butter, fat spreads, virgin olive oil, nuts oil, nut butters.

Any

Ambient or chilled

19

Soft drinks and alcoholic beverages

Fruit squashes, cola, lemonade, beers, wine, fruit drinks.

Ready to drink

Ambient

b. Food safety policy

Food safety policy will be based on an internationally endorsed systematic approach, i.e. will be built upon three main pillars, namely, risk assessment, risk management and risk communication. Each pillar is then detailed into applicable fragments studied by experts in the specific field which is related to the food group classification of Table 1.The outcome of these studies should meet the policy objectives which are briefly stated in Fig. 1. Risk assessment will be the starting point of this project. This includes the identification of hazard, hazard characterization and limit of exposure of such hazard at a certain point in the production line.
The implementation of phase (1); risk assessment will be carried out in response with the results generated from data collected from concerned governmental institutions. These results have been discussed and concluded previously in this report.


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