Around 2414 food outlets received A+ ratings in Dubai

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Food outlets gets A+ ratings in Dubai

During the visits, the municipal committee had closed down 124 food outlets briefly because to their high-risk violations.

Over 2,400 high-risk food formations in Dubai got A+ rating in the inspections directed during nine months of current year, showing expanded hygiene awareness.

Sultan Ali Al Tahir, head of food inspection section at the Dubai Municipality, said the figures show a huge difference for Dubai compared to the previous years. “Only 443 food outlets had qualified for the prestigious A+ rating during 2016,” he said.

For the time of visits, the municipality had shut down 124 food outlets briefly because of their high-risk infringement. The municipality agreed a large number to re-begin the work in the wake of meeting the specialized determinations and cleanliness requirements and fully complying to the food safety principles and controls.

Throughout the nine months, the inspection teams operated 26,285 visits to ensure that the food outlets observe with the food safety rules and regulations of the municipality.

Al Tahir said that the high risk establishments represented hotels and big restaurants with large quantities of food preparation. “The increased number of excellent rating was the result of the implementation of strategic food safety programmes for the food establishments in the emirate and their adherence to our procedures to raise the hygiene and technical standards to reach this advanced level, most notably the application of HACCP risk analysis system in all hotels, catering companies, and increasing their effectiveness,” he said.

“This system targets the risks related to the food chain from raw materials to the consumer table,” said Al Tahir. “As for the low-level establishments, we applied the Intelligent Inspection Program, which was designed to identify, figure out and analyse the technical and hygiene risks. This has contributed significantly in raising the level of evaluation of the food establishments,” he said.

“Follow-up visits, he said, were carried out to raise technical and hygienic standards of the low-ranking establishments in addition to random visits.”

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