Vision and Values
The food and drug supply chain involves various stakeholders. From producing agricultural products in farms, to processing and storing them, and finally distributing them to final consumers through different channels including supermarkets, restaurants, hospitals, etc…, every stage needs close monitoring in order to be able to convey the final product to local and foreign markets. With increasing international standards and rules and regulations, food exporting opportunities become harder to seize without the proper technical considerations for controlling the quality and safety of food products.
Hence, for industries, food processing should ensure food safety, extend shelf life, reduce spoilage and facilitate trade of the wide range of processed foods that have been manufactured using technical methods and the following points must be considered:
o To minimize the risk of potential food safety hazards during processing.
o To prevent deterioration and damaging of food products to the extent that affects their intended use.
o To maintain high standard of food safety in products.
o To be able to meet safe food requirements and hygienic standards so that products are eligible for export.
o To support trade, industry development and public health.
o To encourage competition between companies that will thrive to satisfy their customers by following safer and healthier practices.

Conditions of storage and distribution of foods influence product safety. As such food-handling preparation and storage require special provisions to enhance hygiene, safety, pest and sanitation control and the following points must be considered:
o To ensure safe handling of food products by training and educating retail workers.
o To minimize contamination through customers by protecting the working area (supervising the displayed food and the unpackaged ready-to-eat food and protecting them by packaging or with food shields; avoid displaying of ready-to-eat food not intended for self serving unless it is enclosed, contained or wrapped).
o To provide proper storage and handling of products (location of storage compartments, temperature and humidity).
o To prevent food products from expiring by timely circulation (first in, first out).
o To prevent acquiring spoiled products by rejecting products that may be damaged.
o To ensure proper item packing of purchased food products (separate packing of fruits and vegetables, meat, poultry, fish, dairy products, etc…).

Moreover, improper conditions of serving are associated with food-borne diseases and food poisoning. Food serving should prevent food contamination and cross contamination as a result of unhygienic and unsafe practices during food preparation. The following points must be considered:
o To prevent contamination by training and educating staff about good hygienic practices and personal hygiene.
o To prevent contamination by preparing ready-to-eat food with minimal waiting time and least possible hand contact (disposable gloves) .
o To prevent contamination by protecting serving or cooking areas from public exposure (effective screening to enclose food preparation; enclosing food holding and utensil washing area, etc…).

Finally, it is important to study cases individually to customize services and focus to match the client’s specific problem.


Agro-Food Problems
Foodborne diseases remain responsible for high levels of morbidity and mortality in the general population, but particularly for at-risk groups, such as infants and young, children, the elderly and the immunocompromised.
WHO
MEFOSA s.a.r.l., through its consultations, services, and technology has been assisting the agro-food chain to establish and strengthen their programmes for assuring the safety of food from production to final consumption. In this regard, MEFOSA offers a unique package of skills, functions, and technology, through its commitment to quality, to work collaboratively with the food industry and strengthen and better focus national food safety efforts.

Much food, Many Problems:

Recognizing and diagnosing the problem is half-way toward the solution.
We are inundated with new foods, and supermarkets respond to every consumer whim. But with an increasing food production come more problems and hazards which should be controlled. Solving these problems is at the core of food quality improvement; Food quality problems in the Middle East include mainly:
- Microbiological concerns in agricultural and food products
- Storage conditions for agricultural and food products (Temperature, Humidity, Pressure)
- Water activity and the abuse of preservatives
- The abuse of pesticides


Disclosing and Tools
MEFOSA offers a range of consultancy services and tools to help the agro-industry develop and expand locally, regionally, and internationally by achieving internationally adopted programs to accredit food facilities and accept their products. MEFOSA’s fields of activities include:
• Food safety, Food hygiene, Food traceability, as for the new EU directives and laws.
• Food Safety Audits and Training to national and international food related requirements: HACCP, GMP and food borne illness.
• Good Manufacturing Practices (21 CFR 100)
• HACCP implementation
• Sanitation/GMP Audits: Sanitation and Handling practices. To conduct an independent audit using 21 CFR 110 as a guide.
• General EFSA/EU and FDA/USA Compliance Audits: to comply with FDA, USDA and EFSA regulations regarding acceptable equipment and Networking, Communication within companies (ERP solutions) and address supply chains sterilization practices

Food testing equipments and kits are basic for controlling food safety hazards to achieve these programs and produce safe foods. MEFOSA offers a wide range of consultancies and services based on experimental testing, laboratory work, and scientific research and studies that support SMEs in facing food safety challenges, as well as products that control and monitor microbial contamination and growth, environmental conditions (temperature, humidity, water activity, and pressure), toxin levels, and other parameters.

Researches and Services:
MEFOSA’s range of services and researches include the following main topics (among others):

Microbiological concerns in agricultural and food products
Water Activity and microbial growth
Storage conditions for agricultural and food products (Temperature, Humidity, Pressure)
Mycotoxin contamination of grains and dairy products
Precipitates in liquid foods
Colorant in foods
Pesticides in agricultural products

Monitoring and Controlling: (click on any category to access the supplied products)
Hyserve

Decagon

Dickson

RomerLabs 

Other (Coleparmer, Astori, etc…)

Advocacy Activities:
- A workshop on Mycotoxin under Dr. Raja Tannous’s supervision and in collaboration with AUB – FAFS department.
- A project on Dairy products with Dr. Marwan Sidani from the AUB.
- A project on Sudan 1 with Dr. Imad Toufeili and in cooperation with Corelabs (Dr. Carol Sokhn) from AUB.
- A consortium resulting in a signed MoU between MEFOSA / AUB / MSU (Michigan State University) for food safety development terms and issues.
- Training for some AUB students on food safety activities held in MEFOSA offices including general knowledge, research, and consultancy issues.
- A project entitled Food safety requirements for sesame seed produced in the Sudan and Ethiopia for production of tahini in Lebanon in collaboration with Dr. Ewen Todd (Michigan State University)