Warmer climates and a higher volume of imported goods mean food safety is a particularly big challenge in the Middle East.
In the last year, the Saudi Municipality stepped up restaurant inspections following a detection of 45 cases of contamination in 2011 in Yanbu. Dubai Municipality similarly launched a number of initiatives which ranged from courses for health supervisors to awards for those with the best food-safety practices.
One of the ongoing industry concerns regionally at present is the level of food safety and hygiene standards of eateries.
The Chartered Institute of Environmental Health (CIEH) announced the expansion of its portfolio of food training courses with the launch of the level 3 in Food Safety qualification in partnership with the Dubai Municipality.
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But flicking through past issues of Caterer, there are very few mentions of training courses regarding food safety. Consulting the industry, one further learns that there aren’t very many professional food safety qualifications available that are tailored to the regional market and its challenges such as climate and the volume of foodstuffs that are exported in.
If anything, this has forced F&B outlets to develop their own training and certification programmes when it comes to food safety, with many seeking the appropriate municipality guidance.
The right people
“We associate with Dubai Municipality approved external training providers for the formal food safety training programmes but to ensure the food safety lessons are practiced on the floor a tailor made internal education method is essential.
Deviations and violations observed in the daily operations with evidences should be incorporated in the internal training sessions to correct the food handlers. These informal sessions are key in ensuring a positive food safety culture in the organisation,” says Frank Noack, executive chef, Hilton Dubai Jumeirah Resort and Residences.
The Jumeirah Group has a comprehensive food safety manual which it devised with Dubai Municipality. This involves it only working with certified suppliers says Gert Kopera, senior vice president F&B, Jumeirah Group.
“We assume full control of food delivery trucks when they arrive at the loading dock and on receiving the goods we check all raw and fresh produce for freshness, correct labelling and of course the quality of what is delivered compared to what is specified on the order.
We assure a strict sanitation process for all fresh fruits and vegetables. Our food safety manual stipulates a full-control documentation system from the point of receiving of raw produce to the final point of serving prepared food to a guest,” says Kopera.
While there is still work to be done, options have improved believes The Ritz-Carlton Doha’s quality and food safety manager Diego Esquivel.
Training is a big factor when it comes to the adherence of food safety rules and regulations and many outlets believe that staff need to fully understand the importance of why the regulations are in place.
“They are the ones driving the food safety throughout the property all the way from purchasing, receiving, storing, then all the steps that the product travels through the kitchen until it reaches the guest’s plate in one of our seven outlets,” says Esquivel.
Noack adds that just putting the rules and regulations in place, doesn’t guarantee food safety: “application holds the key; programmes tailored for the business is crucial in delivering the essence of food safety. ”
Al Shamil Trading recently launched a mobile-bus catering operation. Naturally food safety demands in this environment differ from those faced by outlets in a fixed place.
But the level of food safety and hygiene is something that cannot be compromised regardless of the environment.
“All of the staff that we employ undergo specialised training in food handling, self hygiene and workplace and food safety. Aside from these initial training sessions, we also hold regular on-the-job training sessions,” says Rohit Dalmia, managing director, Al Shamil Foodstuff Trading.
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