- B.Sc. Biological sciences University of Buea Cameroon, M. Eng Food Engineering University of Ngaoundere Cameroon and Post baccalaureate certificate in food Science University of McGill, Montreal.
- Senior Member American Society of Quality (ASQ)- Montreal Chapter
- ASQ Certified Quality Auditor, ASQ Certified Food Safety and Quality Auditor
- Over 15 years’ experience in Food Safety and Quality Assurance
- Formally QA supervisor for Doualair (subsidiary of Servair) – Airline catering and offshore catering
- HACCP coordinator for Cibona food – Manufacturing of mayonnaise, salad dressings and repacking of pickled products.
- QA Manager for Phoenicia group – Food importation and distribution, Processing of nuts and seeds, repacking of nuts, grains, seeds, and spices.
- QA Coordinator for Première Moisson – Industrial scale bakery
- Presently Director food safety and quality Control Wecook Meals- Ready-To-Eat Prepared Meals
Day 1: Jun 7, 2021
11:30 am
11:30 am
Track 1: Food SafetyCASE STUDY: PUBLIC HEALTH OUTBREAKS
The science of food safety in solving outbreaks or food borne illnesses
The management and control of suspected foodborne illness involves multi-disciplinary tasks requiring a wide variety of skills. What are the steps you should take across these disciplines to get control quickly and efficiently?
- Standardized approaches in public and environmental health.
- Provide a structure for outbreak preparedness and risk assessment.
- Use Root Cause Analysis to identify issues and lessons learned.
Keep on top of the science to quickly resolve food borne illness outbreaks
Day 2: Jun 8, 2021
