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			<title>Sink or swim: Assessing the current status of food safety in the Middle East</title>
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			<description><![CDATA[Luxury hotels might be models of good food safety but what about other outlets? Safety professionals at the International Food Safety Conference (IFSC) met with Caterer Middle East to discuss the region’s successes and remaining challenges.]]></description>
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			<title>A systems approach to food safety</title>
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			<description><![CDATA[JohnsonDiversey Consulting's regional director, Abdul Rashid tackles ISO implementation.]]></description>
			<category>Travel &amp; Hospitality | Comment</category>
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			<title>Managing food safety</title>
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			<description><![CDATA[  JohnsonDiversey Consulting regional director Abdul Rashid tackles ISO implementation.    ]]></description>
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			<title>Dining danger: food allergies can be fatal</title>
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			<description><![CDATA[JohnsonDiversey's regional director Abdul Rashid looks at the role of chefs in preventing allergic reactions.  ]]></description>
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			<title>Chilling facts: the need for ‘practical’ safe practice</title>
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			<description><![CDATA[  JohnsonDiversey Consulting’s regional director, Abdul Rashid, talks about the importance of cooling food safely.  ]]></description>
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			<title>Hand hygiene and using gloves on food premises</title>
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			<description><![CDATA[  JohsonDiversey Consulting regional director Abdul Rashid discusses the importance of hand-washing.  ]]></description>
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			<title>Knowing the basics</title>
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			<description><![CDATA[Abdul Rashid, regional director GCC, Middle East and Africa for JohnsonDiversey Consulting, looks at basic personal hygiene, and storing food at the right temperature in order to be HACCP compliant.]]></description>
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