WAM ABU DHABI: The Abu Dhabi Food Control Authority (ADFCA) has launched the Hazard Analysis And Critical Control Points (HACCP), an international principle defining the requirements for effective control of food safety, as part of efforts to reinforce food safety in the catering industry.
The launch of HACCP took place at a workshop organised at the Abu Dhabi Chamber of Commerce and Industry (ADCCI) in presence of senior officials and five hundred representatives of private food businesses in Abu Dhabi.
The initiative aims to support the stakeholders in the private sector in meeting requirements of regulations for implementing food safety systems that are based on this systematic preventive approach to food safety, according to Mohamed Al Shariqi, Director General of ADFCA, in remarks at the workshop.
The project is in line with the decisions taken by the government to ensure the safety of food and supplies in the emirate of Abu Dhabi.
The interactive meeting with the stakeholders reflects efforts by ADFCA to implement a comprehensive plan for communicating with all strategic partners through transparent channels to engage them in the process and to use their constructive feedback to enrich the authority’s future vision for protecting consumers’ health, Al Shuraiqi noted.
HACCP compliance helps organizations focus on the hazards that affect food safety and hygiene, and systematically identify them by setting up control limits at critical points during the food production process.