Sharjah: Customers will be able to view a new certificate on the entrance to Sharjah restaurants that will have a comprehensive food safety system in place, an official said.
The certificate — which will show compliance with a Hazard Analysis and Critical Control Points (HACCP) system — will be an added assurance to customers.
The development was announced during the Dubai International Food Safety Conference on Monday.
Sharjah Municipality already awards a Good Hygiene Practice (GHP) certificate to restaurants qualifying for its Sharjah Food Safety Programme (SFSP).
HACCP is broadly defined as a management system that reduces the risk of hazards to acceptable levels throughout the food chain, from “farm to fork”.
The UN World Health Organisation and UN Food and Agriculture Organisation endorse certain versions of HACCP, which will be implemented under SFSP.
Shaikha Dr Rasha Al Qasimi, who leads SFSP, said SFSP is raising public health and awareness levels in the emirate.
A SFSP guidebook says 72 per cent of food service businesses had at least one GHP-certified manager by early 2013 — two years after its launch.
GHP, which forms phase one of SFSP, focuses on general hazards such as personal hygiene, pest control and cleaning practices.
Phase two of SFSP – HACCP – is more specific and addresses hazards related to cooking, cooling and preparation of food, among other processes.
Some categories of food businesses, such as food manufacturers and large-scale caterers, are already required to meet certain HACCP conditions under UAE legislation. SFSP will cover retailers and Small or Less Developed Businesses (SLDBs).
Prior to SFSP, governing the food sector had not been as easy or effective as there were only 100 inspectors for 7,000 food businesses, Dr Rasha told the conference.
“If he [the inspector] goes and gives fines and the same problem is there, that does not solve the problem. So, the [real] problem was lack of [food safety] knowledge and training,” she added.
Prevention push
Neighbouring Dubai is also focusing on prevention rather than punishment to boost food safety, which is becoming increasingly complex due to a growing variety of food products and processes.
A conference session on Sunday heard that food-borne diseases kill 2.2 million people worldwide every year.
Dubai Municipality officials held a number of sessions and poster presentations at the conference and met visiting international food safety specialists to chalk out solutions and share best practices.
On Tuesday, the last day of the conference, delegates are to attend the Second Halal Food Symposium, which is expected to come up with new rules and specifications for food traders in the UAE.