An Overview of Progress,

Products and Future Plans

Prof Eunice Taylor : Project Manager
International Centre
for HACCP
Innovation -
~1.6 million deaths caused by food
borne disease every year

HACCP is internationally accepted as the most effective business
intervention to secure food safety
National legislation changing across the world to introduce
HACCP along the food chain
Europe 2006
ADFCA 2010
USA 2011




How to reduce food borne disease?
Regulation 6. Food Safety Management Systems (FSMS)

The food business operator is required to ensure the proper
implementation of Good Hygienic Practices (GHP)

The food business operator shall develop, implement and
maintain food safety management systems based on the Hazard
Analysis and Critical Control Point (HACCP) principles

ADFCA HACCP Requirements
Compliance voluntary at present
Timescale for mandatory implementation for each
industry sector to be established
Relevant codes of practice/guidance documents to be
published to assist businesses
A new, practical HACCP based food safety management
system for the catering industry was identified as a priority.
ADFCA HACCP Strategy
Food Premises
Food Businesses

Terminology?


Equipment

Facilities

Design & Construction

Specific
Hazards

General Hazards

HACCP
GHP
Food Safety
Management
System




A Method of HACCP for Catering?
?
20 years of UK Government funded research
demonstrated manufacturing HACCP could not work in
catering.
FSA launched initiative to find new method of HACCP for
catering. (2001)
66 million AED project
Led by team at Salford University
Output: New Method in place to facilitate compliance
with EU requirements (2006)




A Method of HACCP for Catering?
Codex recognition (2007)
Worldwide dissemination & uptake
ADFCA adopted the methodology
& adapted to meet local needs (2010)
ADFCA Outputs (2012)
ADFCA implementation (2013..)

The new method?




What does it look like?

How do you know food is safely cooked?


How do you cool food safely?


How do you prevent cross-contamination?


How do you know your premises are clean?


How do you control these practices?


The new method
HACCP Documentation
Set of safe working methods (SOPs)
Based on chefs working practices
Used and kept in the kitchen

HACCP Record Keeping
Daily Food Diary
Minimum record keeping
Focused and easy to use
HACCP for Catering
HACCP for Catering Project
Project
Planning
Data Collection
and Analysis

Production of
Guidance

Implementation
Sub- Sector Gap Analysis
Collect Food Safety Data
Gap Analysis
Identification of Business Needs
Roll-out
Design
Pilot
Final product
Needs Assessment
Development of
support material
------------------------------------------------------------ 2013
Gap analysis
Methodology
Methods
Questionnaires (specific to sub-sector)
Workshops
Interviews / Visits
On-site observation
CCTV Video from kitchens
Researchers
Inspectors
Team members
UAEU students
Southern Asian researchers (SLAs)
Volunteers

Methodology


General findings ?
Ive been
shopping
Ive got
HACCP
now!
I have my EFST
certificate - no
more training
for me - phew
HACCP?
come to my
office!
It s the food
handlers
fault, nothing
to do with me
I cannot do
it I need a
degree in
Microbiology

Ive bought
the
manuals
my business
is OK
Im not doing
HACCP
anymore ,
ISO 22000 is
better


Specific findings ?
Success story 4/5 star hotels


Hotels

Some of the best food safety standards in the world
New builds with strict controls of design and space to
reduce cross contamination risks
Requirements for HACCP since 2006
Monthly inspections
Highly skilled executive head chefs
Expertise used in the ADFCA project

Hotels
Contractors
Contractors
30 companies producing up to 2 million meals per day
Variation in standards in levels of systems in place

International chains
International Chains
38 brands
Brand HACCP standards
Minimal support needed
Local restaurant chains
Local restaurant chains
400+ units identified
Minimal implementation of a HACCP system
1 HACCP manual (no system in place/HACCP Certification)
Schools and hospitals
Schools & hospitals
Small numbers serving food , but high risk
Some excellent standards in place
Traditional Kitchens
Traditional kitchens
Minimum knowledge or implementation of HACCP
Research indicates traditional food safe
Labor Camps
Labor camps
60% operated by contractors
ADFCA driven Improvements in premise design/facilities
Restaurant Chains
2000+
Minimum documentation in place
Many lack of expertise to help themselves
Independent Restaurants



Project Outputs




Codes of Practice
Codes of Practice
Benchmark of similar Government HACCP
guidance documents
No country has produced detailed Code for all
Catering sectors
Most focus on Small & Less Developed
Businesses only
First in the world!

Codes of Practice
Best fit?
Expanded review to other industry sectors
Australian Quarantine Inspection Service (AQIS)

Why and how
The manual
Focus on SOPs
Practices
Management
Record keeping templates
HACCP Theory (Appendix)
Title!


Best fit?
A Guide to the Preparation of a HACCP-Based
Food Safety Management System for the
Catering Industry

1: Contractors
2: Hotels
3: International Chains
4: Local Restaurants Chains
5: Schools And Hospitals
6: Traditional Kitchens
7: Labor Camps
8: Small Businesses
Implementation
Approved by Board of Directors Dec 2012
Voluntary implementation (2013 )
Opportunity for businesses to lead
Regulatory Audit
Move into new system of control
Surveillance audits by specialist HACCP team.
ADFCA support
HACCP Code of Practice (Standard)
Workshops for each sector
Ensure the requirements are fully understood

Code of Practice Implementation
Gap Analysis
Small Independent Catering
Businesses


HACCP Team
Food Safety Survey
Data collection via inspectors
Size
Employees
Menu
Languages
Restaurant Sector
Independent

Analyze data (SPSS)

Identify Characteristics
Research Stage 1
Research Stage 1
A Unique Multi-Cultural Setting




1. Largest sub-sector of the catering industry
2. Less than 10 employees
3. Seating for approx 50
4. 100+ meals per day
5. Extensive menus / diversity
6. Minimum food safety documents
7. Resources restrict ability to implement HACCP
8. Unique challenge of language
Over 40 % of managers do not read/write Arabic / English
Solutions must be language proof
Small Businesses: Abu Dhabi profile
In-depth on-site research
Identify sample for investigation
Research Stage 2
Practices
Facilities
Equipment
Knowledge
Attitudes
Researchers in the business for at least 1 day
Observe & document practice
Collate and analyze data
Identify practices with highest risk
Create SOPs
Research Stage 2
Filming in kitchen(s)
Identification of Businesses
Analysis of DVD
Video Clips
(nuggets)
Photographs
Draft SOPs
Training
materials
Final Photo-shoot
Review Review
SOPs & Training Materials
Project Deliverable

Food Safety in a Box
Safe Operating Practices

Photographs to show practice s
Guidance notes on reverse
Inspector
Trainers etc
Businesses ?
Challenge : establish minimum standard?
Begin with the basics




Safe Operating Practices (SOPs)
Example SOP


Essential part of HACCP
Aware of difficulties with record keeping
Common language
Literacy
Shared responsibility inspector- business
Continuous research and development
Annual review prior to printing annual Diary

Record Keeping Diary


1. SOPs delivered to businesses by
Advisory Visit
Partnership
2. Embedded in a social marketing campaign to
improve uptake & effectiveness



Implementation
.
Stakeholder Engagement
Thank you