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In the framework of the efforts made by the Dubai Municipality to develop and raise the technical and health level of the food institutions and keep up with global developments in the inspection, Engineer Khalid Mohammed Sharif Al Awadhi, head of Dubai Municipality’s Food Control Department called for forming a team to update the inspection system for food institutions.
The team will be under the leadership of Eng. Ahmed Abdul Rahman Al Ali, head of the Food Inspection Section and includes 9 members from the same section and Food Planning Section as well.
The main objectives of this team fall under an agenda aimed at determining the capacity and efficiency of the inspectors based on a correct assessment of the high-risk irregularities in the food institutions, raising the technical and health level of the food organizations in Dubai and ensuring proper training of all employees of food institutions on the basics of food safety.
In this regard, Eng. Ahmed Abdul Rahman Al-Ali, head of the Food Inspection Section and head of the Change Management Team, pointed out the first phase of the action plan, which includes the assessment of the efficiency of the inspectors and their ability to identify high-risk irregularities in food institutions. This phase has started to be implemented.
This stage will be followed by implementation of the second phase immediately after the election of the distinguished inspectors, and then the other inspectors will be attending some training programs to raise their efficiency. In the second phases there will be an assessment for the technical and status of the institutions using a list of high-risk violations.
The focus will be on all food institutions that receive a low evaluation and general fines by the inspection system. These institutions are likely to have a weak technical and food safety level, and based on the results of the evaluation the corrective actions will be taken to ensure the effective changes.
The corrective changes include providing a new decorative scheme approved by the Municipality, the adoption of a food safety menu by the Food Studies and Planning Section, training for all workers or retraining them if the period exceeds two years, and testing their knowledge by the inspector, and choosing one the employees to obtain an advanced training in order to deal with him as health supervisor.
In addition, directing staff to attend courses for food safety program (Safe Menu), and also directing the institution to contract with a private laboratory endorsed by the Accreditation Department to collect food samples regularly for a six-month period at the expense of the institution, in order to verify the validity of food prepared for consumption.
Al Ali stressed that in case of finding any irregularities in food safety standards, the institution will be temporarily suspended from work, and if violations were repeated for the second time in a row, the institution will be shut down temporarily and will be asked to impose financial penalties.
