Sub Topics and Panelists

Harnessing the potential of the African culinary arts, gastronomy and food service industry through standardisation and effective industry certification systems – opportunities and challenges and the ARSO standardisation initiatives – Nadine Umutoni, Project Coordinator, ARSO/PAQI JC Coordinator

The status of the African culinary arts, gastronomy and food service industry and the need for effective Policy and Regulatory Frameworks that address the needs of informal food distribution sector and food industry in Africa – Prof. George Ooko Abong, Associate Professor, Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya/ ARSO TC 88 Chair Download Presentation

Capacity Building and Training in the hospitality industry for effective and qualified Human resources for improved quality of service – Current Trends and Curriculum and initiatives in the Education Systems for the African Hospitality, culinary arts, gastronomy and food service industry – Lenah Mogere, African Gastronomy Expert, , Boma International Hospitality College, Nairobi, Kenya Download Presentation

Protecting Consumers and Building Trust in the Food Supply Chain – structured approach to Food Safety Management System (FSMS) through the ISO 22000:2018 Standards/Certification, the HACCP Principles & Application Guidelines and the related Codex Alimentarius Food Safety Standards and Guidelines – Hakim Mufumbiro, Manager Certification Department / Head, Food and Agriculture Standards Division, UNBS and former Chair of the FAO/WHO CODEX Coordinating Committee for Africa (CCAFRICA) Download Presentation