Palestine Standards Institution in collaboration with the Hebron Chamber of Commerce and Industry and the Palestinian Polytechnic University (the Palestinian National Center for Occupational Safety, Health and Environmental Protection), organized a workshop on the HACCP system as one of the systems used to control the quality of food industries.
This was done with the aim of sensitizing the food industry sector to the importance of the HACCP system and its application, its relationship with ISO22000 and good manufacturing practices.
The Director of the Chamber of Commerce, Eng. Tareq Jalal Al-Tamimi, welcomed the attendees, and assured about the importance of the complementary relationship between the Polytechnic University of Palestine and the Chamber of Commerce and the Institution of Standards and Metrology, and the importance of holding specialized workshops on food safety matters and working on preparing specialized cadres working on food safety policy. The establishment of a system specialized in food safety in industrial facilities, where Hebron is the capital of the Palestinian economy and has a large number of factories need to rehabilitate food safety.
At the beginning of the meeting, Eng. Ibrahim Jabareen/ Director of technical services in Hebron at PSI was talking about supporting the national economy, especially the food industry through the application of quality systems, and granting quality certificates to factories that apply the requirements of the Palestinian standard and the importance of this in developing the quality of the product and increasing the market share in local and foreign markets.
The workshop focused on knowledge of the reality of food safety in Palestine and how to establish a system within the organization that includes all activities and proper work procedures related to food safety, knowledge of the types of potential risks in food establishments and how to deal safely within the institution.
The lecturer Taghreed Shehadeh, the head of Transformative Industries in quality & certification dept. at PSI, delivered a valuable lecture on the HACCP system, which analyzes risk and controls critical control points.
She also reviewed the idea of the system and what are the benefits and advantages of this system and the prerequisites before starting to analyze the steps of the HACCP, as the reference to this system specification of the Committee of the Constitution of the World Food.
Finally,, the owners of the industrial companies assured about the need to guide the experts within the institution to work on providing HACCP. Through the implementation of all the activities, events and systems required to obtain this privileged system.
