Dubai chefs embrace new food-safety qualification

The Chartered Institute of Environmental Health has announced the expansion of its portfolio of food training courses with the launch of the level 3 in Food Safety qualification.

The award will complement the Level 3 Person in Charge (PIC) qualification. Until now it has been compulsory for all food businesses in Dubai to have at least one certified Person in Charge (PIC) trained in food safety in a food premises.

Graham Jukes, CIEH chief executive, said: “Following the success of our PIC qualifications we identified a need to produce an additional internationally recognised food safety qualification which would allow Level 3 PIC candidates to work in food businesses in and outside of Dubai.”

Dubai food outlets are welcoming the development: “This program has really helped in delegating food safety roles down the line with the empowerment of the In Charge to correct any unsafe situation that may harm the safety of the food and thereby the reputation of the business,” Frank Noack, executive chef for Hilton Dubai Jumeirah Resort & Residences told CME.

The Dubai Municipality approved and accredited qualification has been launched as a result of growing tourism said Jukes.

However, food and beverage outlets are aware that the new programme will mean further cost implications.

“Staff training is a legal requirement and one of the pre-requisites for food safety management which is on-going. In our property, we have an approved internal trainer who is a certified by one of the awarding body to provide food safety training. Therefore our staffs are internally trained. In my opinion this investment will protect my business in the long run,” said Chef Uwe Micheel, director of kitchens, Radisson Blu, Deira Creek.

Vincent Madrigal, sous chef at Ruth’s Chris Steak House said cost implications would affect stand-alones more than hotels, which plan well ahead where food safety training is concerned. He added that “budget wise they (stand-alones) may have to invest more in training” to begin with.

“We cater for different nationalities (tourist or expats). It is better to take care of them... and give them quality good food.”
The globally recognised qualification will acknowledge a candidate’s high standard of food safety knowledge and competence.

A key role in food safety is having in place a program like PIC, it is a “need of the hour” according to Noack.

“Certainly it is an investment which is easily paying back. We as a five-star hotel need to be ahead and can’t be seen as not complying with the highest food standards on the market. A failure in food safety practices can lead to a huge loss of reputation.”