SENEGALESE STANDARDS ASSOCIATION (ASN)
- Mandate: Drafting national standards in all domains and promoting quality
- Main activities: Drafting national standards/training/support for establishment of quality management systems/monitoring of standards
- Provision of expertise to other countries or institutions: African Organization for Standardization (ARSO)/Codex Commission/Economic Community of West African States (ECOWAS)/West African Economic and Monetary Union (WAEMU)/Organisation of Islamic Cooperation (OIC).
- Provision of reference substances/services/training to other countries or institutions
- Collaboration with FAO and other institutions and organizations: National Response Plan to Food Safety Emergencies (PNRUSSA)
- Knowledge dissemination: conferences, meetings and publications
- Association status with an agreement signed with the State of Senegal
Possible arrangements: Short-term training, internships
- Potential activities: Workshops and expert deployments
- Barama Sarr, Director-General
- Telephone: 00 221 33 827 64 12
- E-mail: [email protected] / [email protected]
1)
- Title and full name: Mame Sine Mbodji, food technology engineer
- Areas of expertise: Expert in food safety (HACCP certified) and food safety management systems (ISO 22 000)
- Number of years of experience: 30
- Brief CV (maximum 150 words): PROFESSIONAL EXPERIENCE
1990 to present: Head of Agrifood Division of the Senegalese Standards Association (ASN), responsible for:
- Coordinating the formulation of standards for agrifood products in all sectors
- Supporting the introduction of a quality approach in agrifood enterprises
- Participating in and following up work to standardize agrifood products at the international level (ISO, Codex),
subregional level (WAEMU, ECOWAS) and the regional level (African Organization for Standardization (ARSO)
- Supporting the introduction of hygiene standards for food-production facilities
- Training in good hygiene practices
- Training in food quality and safety checks
- Training in ISO 22 000
- Training in standards.
2)
- Title and full name: M. El hadji Abdourahmane Ndione
- Areas of expertise: Food industry engineer/Food safety/food standards and quality
- Number of years of experience: 9
- Brief CV (maximum 150 words):
EXPERIENCE:
- 2007 – 2010: Wastewater purification plant/laboratory technician
- 2010 – present: Senegalese Standards Association
- Head of Chemical Division - Environment
- Head of certification development
- Manager of the National Quality Award
COMPETENCIES:
- Management: Quality management systems, overall quality management, environmental management, professional risk management and security, business management and production management;
- In-depth knowledge of standards: ISO 9001, ISO 14001, ISO 22000, ISO 17025, ISO 17065, OHSAS 18001 and HACCP system;
- Standardization and compliance certification;
- Sustainable development
- Analysis laboratories: Chemistry, biochemistry, bacteriology, optical methods, (spectrophotometry, chromatography and so forth)
- Technology: Water treatment (boiler, discharge, supply, cooling circuit), industrial microbiology, food processing and preservation, sugar refinery, dairy, oils, packaging and packing
- Process engineering: DTM (pasteurization, sterilization and so forth), evaporation, evapo-concentration, drying, liquid-liquid extraction, distillation, reconstitution and so forth
3)
- Title and full name: Ndèye Maguette Diop,
- Areas of expertise: degree in food technology, expertise in food safety/quality and standards
- Number of years of experience: 8
- Brief CV (maximum 150 words):
- 2011 to present: Head of Office of Plant Products within the Agrifood Division of the Senegalese Standards Association in charge of formulating standards in the agrifood sector;
- Since 2014, coordinator of the Codex Committee on General Principles (CCGP) of the National Codex Alimentarius Committee (CNCA);
- Risk analysis and management of sanitary and phytosanitary quality;
- Participation in standardization at the subregional level (WAEMU, ECOWAS) and African level (ARSO);
-Train the trainer on standard ISO 22000: 2005, management system for food safety;
- Chemical analysis of detergents and soaps;
- Physical and chemical analysis of food and agrifood products;
-Production of biscuits and carbonated drinks;