 |
 |
| |
What our Students say...
| |
John Lynch,
Meat Hygiene Inspector, Meat Hygiene Service,
UK
John Lynch is
a Meat Hygiene Inspector working for the
Meat Hygiene Service in the United Kingdom.
The Meat Hygiene Service is an Executive
Agency of the Food Standards Agency.
John works in a Full Throughput abattoir on Anglesey in North Wales,
which processes an average of 4000 lambs daily.
John Lynch’s
role as a Meat Hygiene Inspector is set to
change in 2006, when auditing HACCP System
in abattoirs, Cutting Plants and possibly
Catering Butchers. |
‘ I
was introduced to HACCP through my Meat Inspection
training. On completion of my course I was
given the opportunity to study on the MSc HACCP,
through the distance-learning medium offered
by Salford University.
I was extremely
interested in HACCP from my inspection studies
and I felt it was the way forward for my
own personal development.
On achieving
success on completion of the Diploma I feel
I have
gained a wealth of knowledge to assist me
in my food hygiene skills and also to be
better prepared when enforcing the Meat HACCP
Regulations, which came into force in June
2002.
I also hope some
time in the future to pass on my knowledge
and experience to others through the medium
of Tutoring, assessing and verifying awards.
The Tutors and Staff who run the course are experts in their field and
are second to none. They are helpful and there is always someone at the
end of the phone to offer assistance and guidance.
This course is a must for anyone who works or wishes to work
in Food Hygiene Management and I fully recommend it. ’
|
|
Mohamed Sheriff, Sierra Leonean
Mohammed Sheriff is a Food Standards Manager
of the Sierra Leone Standards Bureau. During
the course of his career, Mohammed has been involved
in several safety management and quality assurance
projects. He has recently undertaken the MSc
in HACCP at the International Centre for HACCP
Innovation at the University of Salford.
|
‘ Pursuing an MSc programme in HACCP
was interesting to me,as it gave me the opportunity
to gain a
sound theoretical and practical background
in aspects of food safety management,
information technology and overall quality
assurance. This
will indeed help me to design, adapt,
implement and enforce food safety programmes
in my country
and abroad to meet the needs of consumers
for safe, wholesome, nutritious and attractive
foods.
The course has also increased my background in
methods of food safety and quality assurance programmes,
by making use of current skills and techniques
in food safety, which has put me in vantage position
to strengthen the newly adopted food safety and
quality regulation in my country.
Class work participation,
interaction with colleagues students from different
parts of the world and
other experiences increased breadth
in levels at which I can understand other
relevant aspects of
food.
The MSc provided
me with an opportunity to design and conduct
my own
research in order
to further
my understanding of topics
that interested me. An example of this is
when I set
up HACCP plans
for Billingsgate Fish Market
in London, Britain’s
largest and well-known fish
market. My supervisor, Mr Kevin Kane
was a great source
of encouragement
while I was conducting my research.
I remain grateful
to all my tutors for all their support.
I will
never forget
those
times when
they sacrificed their most
precious times at weekends
for me and my colleagues
to go through this programme.
The MSc
has increased
my confidence
and sharpened
my professional skills.’
|
 |
Yousuf
Abdulsamas Al Rashid, Senior Health Officer & Head
of Technical Subunit, Food Control Section,
Dubai Municipality
Yousuf Rashid
is a Senior Health Officer & Head of Technical
Subunit, Food Control Section at the Dubai
Municipality in Dubai. He has varied experience
in, various roles at Dubai Municipality such
as Health Officer and Senior Food Inspector.
Youusuf Rashid is currently undertaking the
MSc HACCP course. |
'The
course has given me, a better understanding
of HACCP & helps
me in my work
of Food inspection and supervising the implementation
of HACCP in Dubai Food
premises.'
|
Robert
Kitchen, Food Safety Manager, Whitbread, UK
Robert Kitchen is a Food Safety
Manager for Whitbread in the UK. He is currently
on the HACCP postgraduate course. 'The
course has been valuable in allowing me to
update my knowledge
of HACCP, and fine tune training materials
for getting the important messages across to
our F&B population. I expect
it to help our company's transition to the new HACCP regime expected in 2006.'
|
Loraine
Hughes, Hygiene Officer, Dubai
Loraine Hughes is a Hygiene Officer in in-flight
catering in Dubai. The job has entailed ensuring
that food-safety and quality management systems
are in place; and includes training staff (CIEH
and REHIS Hygiene-based certifications) and auditing
suppliers.
' Dubai has witnessed a phenomenal increase
in visitors in the last few years and this is
reflected in the growth of the airline industry,
and in-flight catering
in turn. The need for food safety in a country
developing at an accelerated pace is evident.
The requirement for HACCP and experts in the
field is also growing...
I will be joining Food Point, the Middle-East's
first Ready-to-Heat
(Frozen) Meal plant in October this year as the
Quality Assurance
Manager. This is where I know the MSc HACCP will
help me. Of particular help will be the Project
Management and Cultural knowledge I have gained
through the course. I have learnt that HACCP,
among other quality systems, requires a strategic
mix of managerial and leadership skills.'
|
|
|
|
|
|
|
 |
International Centre for HACCP Innovation, Salford Business School
Room 225 Maxwell Building, University of Salford,
Salford, Greater Manchester M5 4WT, UK; Tel +44 (0) 161 295 4878; e-mail: c.p.jones@salford.ac.uk |
|
