A Symposium on "Monitoring Observations on the Actual Implementation of the Mechanisms for Issuing Certificates of Validity and Release Under Custody"
The Chamber of Food Industries, headed by Eng. Ashraf El Gazayerli, in cooperation with the Food Export Council, headed by Eng. Mahmoud Bazan, held an extensive symposium on monitoring observations on the actual implementation of the new mechanisms for issuing certificates of validity and release under custody, in partnership with the National Food Safety Authority. The event was attended by Dr. Amr Masoud, Executive Director of the National Food Safety Authority, Dr. Iman Helmy, Acting Head of the Central Administration for Branches, representatives from the Authority, Dr. Maysa Hamza, Executive Director of the Chamber of Food Industries, Ms. May Khairy, Executive Director of the Food Export Council, and more than 150 representatives of food establishments who are members of the Chamber and the Council.
A training program entitled: “Lean Manufacturing & Waste Elimination”
The Chamber of Food Industries organized a 5-day training program on "Lean Manufacturing and Waste Elimination" in cooperation with the Digital Solutions in Egyptian Agricultural and Food Systems (GPP) project funded by the German Federal Ministry for Economic Cooperation and Development (BMZ) with the aim of identifying the lean manufacturing system - eliminating waste - the importance of implementing the system and its impact on raising efficiency and improving resource utilization and identifying work tools for eliminating wastes. This program also targeted warehouse managers, production managers, quality managers, maintenance managers, engineering management managers, technical office and planning managers. This training comes within the context of a group of trainings that work to achieve sustainability and raise the efficiency of resource use.
Workshop on Implementation Mechanisms for the Second Phase of the "Decent Jobs for Egypt's Youth" Project
The Chamber of Food Industries, headed by Eng. Ashraf El Gazayerli, organized a workshop in Damietta Governorate under the patronage of His Excellency the Governor, Dr. Ayman Al-Shehabi, in cooperation with the International Labor Organization (ILO). The workshop discussed the mechanisms for implementing the second phase of the “Decent Jobs for Egypt’s Youth” project, funded by Methanex Egypt. The workshop was attended by Dr. Maysa Hamza, Executive Director of the Chamber of Food Industries, Dr. Berihan Tawfik, Director of the International Labor Organization, and Eng. Hoda Awad, Public Relations Manager for Methanex Egypt. The workshop aimed to train a number of young people on food safety standards to ensure improved product quality and enhance the sector's competitiveness. It also addressed enhancing joint cooperation between Damietta Governorate and the Chamber of Food Industries to support the confectionery and dairy industries.
A sub-workshop entitled "Maximizing the Utilization of Vegetable and Fruit Waste"
The Chamber of Food Industries held a workshop in cooperation with the Academy of Scientific Research in Egypt on maximizing the use of fruit and vegetable waste. The workshop was attended by Dr. Mohamed El Shafei, a member of the Chamber's Board of Directors, experts from universities, research institutes, and food factories that are members of the Chamber. This comes within the framework of the Chamber's commitment to maximizing the use of food and agricultural waste by launching an initiative for all food sectors and linking the industry to scientific research.
Dr. Mohamed El Shafei emphasized that the Chamber seeks, through this workshop, to maximize the benefits of fruit and vegetable processing facilities. He noted that a series of meetings have been held as part of the Chamber's initiative to explore the potential use of agricultural waste and food processing products for various industries, including fisheries.
He also explained that the Chamber's initiative is based on identifying all types of waste within factories and agricultural production and determining the possibility of its presence in order to work with research centers to prepare a study on its reuse in the manufacture of non-traditional feed for feeding fodder animals, providing livestock needs, and producing high-value by-products, thus enhancing access to a clean industrial environment through zero waste and deepening national industry by providing local alternatives for raw materials and production inputs to reduce the import bill.
The Chamber's participation in a Symposium on the most important challenges facing cheese manufacturers
