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• Loraine Hughes, technical manager, Food Point — Emirates Flight Catering
“We manufacture and supply to hotels and of course Emirates Airlines. I oversee the standards and specifications section, integrated management systems, quality assurance and our on-site laboratory.”
• Bobby Krishna Thulasi, senior food studies and surveys officer, Food Control Department, Dubai Municipality
“Our main job is to make new policies in terms of food safety and hygiene, as well as overseeing inspection programmes and updates regarding international regulations.”
• Uwe Micheel, director of kitchens, Radisson Blu Hotel, Dubai Deira Creek
“I’ve worked here for 17 years, so I have seen food safety move from when they cleaned fish at the local market by rubbing them in the sand, right up to where we are today.”
• Kevin Wills, F&B director, JW Marriott Dubai
“Food safety is now twice as good as it was and half as good as it should be. I’ve seen quite a bit of change in a very short time though.”
• Muhammad Qamar, area director of hygiene and sanitation — Dubai and Northern Emirates, Al Bustan Rotana, Dubai
“Today all of our four- and five-star hotels in the region are HACCP-certified. Now we are working for an integrated management system.”
• Russell Impiazzi, executive chef, WAFI Food and Beverage
“We have 17 food-producing kitchens and I agree that progress is being made and we are moving in the right direction.”
• Antonio Bautista, president, Gourmet Gulf
“I think discussions such as this are a great opportunity to air concerns and share food safety information.”
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