BR100 Increased By (1.2%)
BR30 Increased By (1.58%)
KSE100 Increased By (0.96%)
KSE30 Increased By (0.98%)
BECO 5.74 Increased By ▲ 0.15 (2.68%)
BML 63.20 Increased By ▲ 2.17 (3.56%)
BOP 33.67 Increased By ▲ 0.42 (1.26%)
CNERGY 8.17 Increased By ▲ 0.12 (1.49%)
DCL 11.53 Increased By ▲ 0.23 (2.04%)
FCCL 53.53 Increased By ▲ 0.60 (1.13%)
FCSC 5.50 Increased By ▲ 0.16 (3%)
FFL 17.88 Increased By ▲ 0.27 (1.53%)
FNEL 1.31 No Change ▼ 0.00 (0%)
HUMNL 11.16 Increased By ▲ 0.04 (0.36%)
KEL 8.00 Increased By ▲ 0.11 (1.39%)
KOSM 5.44 Increased By ▲ 0.11 (2.06%)
MLCF 86.03 Increased By ▲ 0.68 (0.8%)
NBP 185.10 Increased By ▲ 3.81 (2.1%)
PACE 12.15 Increased By ▲ 0.62 (5.38%)
PAEL 40.62 Increased By ▲ 1.21 (3.07%)
PIAHCLA 25.82 Increased By ▲ 0.19 (0.74%)
PIBTL 17.43 Increased By ▲ 0.28 (1.63%)
PPL 226.80 Increased By ▲ 1.98 (0.88%)
PRL 34.55 Increased By ▲ 0.37 (1.08%)
PTC 65.79 Increased By ▲ 0.71 (1.09%)
SEARL 90.90 Increased By ▲ 1.30 (1.45%)
SSGC 26.57 Increased By ▲ 0.26 (0.99%)
TELE 8.54 Increased By ▲ 0.16 (1.91%)
THCCL 71.45 Increased By ▲ 2.11 (3.04%)
TPLP 11.31 Increased By ▲ 1.03 (10.02%)
TREET 24.50 Increased By ▲ 0.30 (1.24%)
TRG 71.51 Increased By ▲ 1.97 (2.83%)
WAVES 11.75 Increased By ▲ 0.72 (6.53%)
WTL 1.27 No Change ▼ 0.00 (0%)

Small and Medium Enterprises Development Authority (SMEDA) organised a one-day workshop on Food Safety Management System (FSMS) with the collaboration of Multan Chamber of Commerce& Industry (MCCI). Delivering his presidential address Khawaja Jalaluddin Roomi urged upon the food suppliers, caterers, and food chain makers to adopt Safety measures as the consequences of unsafe food can be serious and ISO's food safety management standards help organisations identify and control food safety hazards.
As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain. He further said that the Food Safety Management System (FSMS) provides a preventative approach to identify, prevent and reduce food-borne hazards. This is to minimize the risk of food poisoning and to make food safe for consumption.

Comments

Comments are closed for this article.