session 3

An Introduction to the other Working Groups Ahmed Al Kaabi Field Operations Al Ain

We will cover the following sectors:

Hotels

Traditional kitchens

Quick Service Restaurants Contractors

Labor Camps

Schools & Nurseries

Hospitals

Rashed Mohamed Rashed AlShamsi Field Operations HACCP Team Member

Hotels

Rashed Mohamed Rashed AlShamsi Field Operations HACCP Team Member

Hotels

Current situation in Abu Dhabi Hotels  Luxury hotels with some of the best food safety standards in the world  New builds with controls of design and space to reduce cross contamination risks  Requirements for HACCP since 2001  Inspections at least monthly  Experience in this sector can help others …..

HACCP ( 4 & 5 stars hotels ) HACCP Implementation

%5

%5

Implemented

IN PROGRESS Not implemented

%90

HACCP (all hotels + hotel apartments) HACCP implementation

%29

Implemented

%8

%63

IN PROGRESS Not implemented

Gap Analysis • HACCP Plans have been collected from 4/5 hotels across the Emirate • Gap analysis (4/5 stars) – All have A HACCP system in place – FSMS systems based on ‘manufacturing HACCP’ – In some cases more ‘kitchen based’ SOPs need to be developed and integrated into the current systems

• Gap analysis (1/2/3 star + hotel apartments) – Currently collecting data – Limited HACCP implementation

ADFCA Support? 4/5 * Hotels • High levels of expertise in this sector so minimum support requirements from ADFCA. • Working group discussing the most appropriate material required for 4/5 star hotels. • A short guidance document currently being drafted. 1/2/3* + hotel apartments Specific working group may be required. To be discussed with stakeholders when gap analysis complete.

Traditional Kitchens Eyad Nassar Field Operations, Al Ain HACCP Team Member

Kitchens Supplying Traditional Food An area equipped for preparing and cooking local and traditional food. Usually supplying food for events like weddings.

Facilities • Variable – Modern large central production units – Traditional style kitchens

Main issue identified so far?

Kitchen

Main issue identified so far?

Kitchen

Wedding Hall

Main issue identified so far?

Kitchen

Transportation

Wedding Hall

Initial Investigation • Investigate if the food temperature is maintained until service. • A researcher followed the food from cooking to service. – Taking temperatures every hour. – For example: 4-9pm

• Results so far

Meat Temperature

100

Time per hrs

Meat Temperature

84

Time per hrs

Meat Temperature

80

Time per hrs

Meat Temperature

78

Time per hrs

Meat Temperature

76

Time per hrs

Meat Temperature

73

63

5

Time per hrs

Rice Temperature

Temp

100

Time per hrs

Rice Temperature

Temp

87

Time per hrs

Rice Temperature

Temp

84

Time per hrs

Rice Temperature

Temp

82

Time per hrs

Rice Temperature

Temp

79

Time per hrs

Rice Temperature

76

Temp

63

5

Time per hrs

Temp

Humus

12

Time per hrs

Temp

Humus

15

Time per hrs

Humus

Temp

19

Time per hrs

Humus

Temp

21

Time per hrs

Humus

Temp

24

Time per hrs

Humus

63

Temp

28

Time per hrs

Mixed Grill Temperature

Temp

85

Time per hrs

Mixed Grill Temperature

Temp

70

Time per hrs

Mixed Grill Temperature

Temp

65

Time per hrs

Mixed Grill Temperature

Temp

52

Time per hrs

Mixed Grill Temperature

Temp

48

Time per hrs

Mixed Grill Temperature

63

Temp

42

5

Time per hrs

What the manager should do? For example: • To comply with ADFCA food safety management requirements – The process should be validated. • So that the manager can prove that when the food reaches the wedding guest it is still at a safe temperature.

Quick Service Restaurants

Muhannad Ali Al-Alawi HACCP Team Member

Quick Service Restaurants •

• Serving ‘fast food ‘ to consumers throughout the Emirate • International chains with their own ‘brand standard’ • High standards of management in many companies – training, specifications, SOPs etc • Many using elements of the ‘new method’ already • Key question for the HACCP Project Team – Are the systems complete? – Do they meet ADFCA standards? – Are the systems maintained continuously in all branches?

Catering Contractors

Catering Contractors • Contractors operate in almost all sectors of the industry including : – Hospitals – Schools – Labor camps – Offices

• Size varies • Standards vary but many producing meals to the highest international standards

Working Group Activities • • • •

The working group just established More members welcome Data collection in progress HACCP plans to be collected from sites across Abu Dhabi • Gap analysis will then take place to see what is the way forward for this sector.

Observations from visits • Some ‘HACCP Plans’ are purchased • Large sums of money spent – For example: 150,000 Dirhams • Cannot easily implement a system produced by someone else! – Effort is always required to make it fit your operation • Many systems in ‘HACCP Room’ not put into practice. – Too much paperwork – Too difficult to manage

LABOR CAMPS Mohamed Saleh Food Inspector – Western Region HACCP Team Member

Why important ? – ‘Labor camps’ are high risk as they accommodate large numbers of consumers representing many nationalities, cultures and ages. – It is therefore classified as separate ‘group’ in this project. – Until recently ADFCA did not have the responsibility for labor camps

A Good Start… • After a suspicious food poisoning outbreak “even it was not proved” • ADFCA coordinated with the related authorities to make labor camps kitchens comply with ADFCA’s food safety requirements. • Now labor camps are regularly inspected by ADFCA’s inspectors . • Visits showed that many of those kitchens are not meeting the basic requirements in the construction , layout , equipment etc . • These elements are an essential pre-requisite for HACCP and it is very important in our project.

Changes.. 1. Re- design – Separate preparation areas. – Separate areas for pot-wash. – Temperature controlled storage areas.

Changes.. 2. Facilities – Hand wash sinks in the correct places. – Separate sinks for food and equipment

Changes.. 3. Equipment – Rice strainers. • Keep food off the floor. – Temperature control equipment . • Hot-holding Cabinets. • Hot cabinets in the dining areas

HACCP? - Move toward implementing a food safety management system based on HACCP principles in all the labor camps.

- Collect all the current documentation /record keeping used in labor camps - Review in collaboration with the contractors working group - Establish the support needed from ADFCA. -Guidance document

Checklist Detailed

SOPs -Training

SCHOOLS & NURSERIES

Salma Al hamadi HACCP Team

ADFCA School Canteens: • Where food prepared ,sold, distributed inside the schools • Visited by the food inspector very frequent reach some times to twice a month.

What food is served? • • • •

Snacks & hot / cold sandwiches Hot meals Hot / cold drinks Vending machines

School meals are high risk Catering in school is very important because of : • Serving food for young children( 3-18 years ) • Serving large numbers in a short time – Example: 150 in 20 mins

• Therefore food prepared in advance – Sometimes more than 5 hours

Who is preparing the food?

In-house

Contractors

The Guideline of School Canteen •

It been issued in cooperation with Health Authority , Abu Dhabi Education Council and Abu Dhabi Food Control Authority. Which be applied by school and supplier.

The guideline contains • Requirements for school canteen • How to obtain permission to supply to schools • Authorized food handling in schools

Nurseries •

Most nurseries do not produce / buy in food for consumption on the premises.

•

However, many do make up infant formula

•

The HACCP team are collecting data to determine what guidance material may be appropriate.

Hospitals Ahmed Karout Policy & Regulation HACCP Team Member

High Risk Consumer • Consumers are elderly, very young and those whose immune systems are weakened or stressed by : • an existing illness or • medical treatment such as chemotherapy. • Hospital food is an essential part of patient care. Good food can encourage patients to eat well, giving them the nutrients they need to recover from surgery or illness.

Incidents Large volumes of food are prepared, brought in by contractors, distributed through long corridors, kept warm , served to a large number of patients and handled by many people

Food Establishment in Hospitals

28%

72%

In-House Managed

In-House kitchen

Outsourced Managed

Central kitchen for Group Hospital

In-House kitchen

Contractor

Central Production Kitchen

4 3 2 1

Develop supported materials

Identification of business Needs

Gap analysis

Collect food safety data from hospitals

Thank you For further information; please talk to the team during the coffee break