Bringing the
Conversation around to
Hygiene in the Food Service Industry

Want to attend the event?

July 6-7th 2021

On Your Laptop/Desktop

About Us

Food Service Hygiene Dialogues is an event that brings the conversation around to hygiene in the food service industry. The event schedule is for July 6th and 7th. Each day will have a half day program focussing on live panel discussions, workshops and videos focused on cleaning and hygiene in restaurants, catering, and food delivery. It will also focus on auxiliary aspects in food service like cleaning products, packaging, ware washing and specialized cleaning.

The virtual event aims to reignite a conversation around restaurant recovery in these difficult times through a keen focus on cleaning and hygiene - which is the one way for restaurants to ensure safety of their staff and customers alike!



9:45 am - 9:50 am

Opening Address

9:50 am - 10:00 am

Keynote Address

10:05 am - 11:35 am

Panel Discussion

COVID-19 Cleaning & Hygiene Practices in Food Service
Join panelists as they focus on how cleaning and hygiene have changed in the food service sector - highlighting the latest practices and technologies.

11:40 am - 11:55 am


Measure and Verify Hygiene in Seconds

12:00 pm - 01:00 pm


Risk Management in Food Service
Learn how to identify, address and manage the various risks associated with food service.

01:05 pm - 01:55 pm


Sustainability and Packaging in Food Delivery
Hygienic and sustainable packaging is the need of the hour. Experts from the packaging industry and food service share their opinions.

10:00 am

Opening Address

10:10 am - 10:55 am

Panel Discussion

Catering in a High Risk Environment:
Catering in a hospital in itself is high risk. Add to that the pandemic the world is dealing with and it becomes a different ball game. Experts discuss the challenges and solutions.

11:00 am - 11:15 am


The Chef’s Role in Kitchen Hygiene

11:20 am - 11:35 am


Kitchen Exhaust Cleaning: An animated video on proper kitchen exhaust and kitchen HVAC cleaning practices.

11:40 am - 12:25 pm

Panel Discussion

Cloud Kitchens: The Challenges of Hidden Hygiene: Cloud kitchens have been cropping up rapidly in the region. But it is all hidden hygiene. The expert panel will focus on how cloud kitchens can maintain the highest levels of hygiene.

12:25 p.m. - 1:05 p.m

Panel Discussion

Training in the Kitchen
Understanding what goes into training kitchen staff. The various best practices, protocols and tools involved

2021 Speakers

Andrew Turner Institutional Division Manager
Reza Hygiene
Alan Zering Managing Director
Intertek Cristal – Middle East & Africa
Arsalan Zai Food Safety,
Quality Assurance & Quality Control Professional
Ashish Tulsian Co-Founder& CEO,
Bobby Krishna Senior Food Safety Specialist
Food Safety Department, Dubai Municipality
David Monteiro Stewarding, Hygiene and Health & Safety Manager
Shangri La Hotel, Dubai
Erwa M. Mohamed Head of Food Control Section - Acting,
RAK Municipality
George Thomas Vice President
Epsco LLC.
Hany Emam Ahmed Senior Lead Auditor & Trainer,
Intertek Cristal – Middle East & Africa
Hala Makhoul Group Food Safety Manager
Boecker International
Dr. Hessa Jaffar Hassan Ali Acting Manager of Registration and Permits section
Dubai Municipality
Isha Sagar Key Accounts Manager
Jean Mayne Hospitality Academic Director
Bunyan, KSA
João Filipe Martins Garcia Head Chef
Bistro Des Arts, Gates Hospitality
Kim Thompson Owner and Managing Director
RAW Coffee Company
Dr Martin Easter Chief Scientific Officer and General Manager,
Hygiena International
Dr Mike Cheetham Global Business Development Director
Hotpack Global
Muhammad Altaf Principle Food Inspection Specialist,
RAK Municipality
Nicky Ramchandani Founder,
Zen Group of Restaurants
Nina Da Costa Consulting Manager,
Diversey MENA
Raseena Abdullah Food Safety Manager
Abela & Co.
Richard Green Corporate Executive Chef
ADNH Compass Middle East
Sam Jones Consultant
Food People
Chef Silvena Rowe, Celebrity Chef and Masterchef Bulgaria Judge
Sutharson Sathaiah Senior Manager - HSE & Risk
Global Village
Tapan Vaidya CEO of PJP Investments,
Owners-Operators of Papa Johns, UAE and KSA

Why Attend

  • With the focus now having shifted to hygiene and disinfection, this event will give you insight into how to get your food service business on track from a hygiene perspective
  • Get a holistic view of all the hygiene-related areas in a food service facility and how best to maintain them.
  • Understand the latest practices and technologies in food service hygiene in the current scenario
  • Network with peers, suppliers and end users in the hygiene industry

Want to be a part of this exciting event?

Get in touch with us to know how!

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