Officials should have a greater role in ensuring that food companies implement the Hazardous Analysis Critical Control Point (HACCP) standards in food production, an Australian food safety expert said.

Professor Rima Sonile, Supervisor of the SGC Australian Corp, which conducted an HACCP course for food companies here, said officials should follow up the companies on a regular
basis, even after these companies get the HACCP certificate. It would ensure that they met HACCP standards, which would enable them to export their products to the west.

"Currently, the food industry in the UAE is not totally qualified to enter the western market. But it will be able to do so within the next few years once the HACCP system is implemented," she said. The food industry must be taught how to overcome its weak points in the various stages of food production.

The HACCP course was attended by officials from Sharjah Municipality's Public Health Section, the Central Food Control Laboratory and local food companies. Municipality Director-General Ahmad Mohammed Fikri said Sharjah was keen to promote food quality and safety.

"These efforts are aimed at producing high-quality, safe foods capable of competing in a world governed by the World Trade Organisation (WTO) agreements that have left the door wide open for competition where only good products prevail."

Ali Murshid, head of the Public Health Section, warned the companies that the Municipality would monitor them to make sure that the HACCP system was properly enforced.
Dr Abdul Wahab Al Khidr, head of the Central Food Laboratory, said the HACCP course aimed to control food quality and safety, starting with the raw materials and ending with the finished product.

"The HACCP system has integrated steps and is easily applicable. It won't cost much for manufacturers to implement it," Basha said.