Contamination - food safety fail picture

[Bobby Krishna]

This is from Aroos Damascus restaurant

[Bobby Krishna]

We need to do a special campaign for this..

Trainers please add this slide when you train PICs

On Fri, Apr 6, 2012 at 9:45 AM, jayesh kp <kpjay...@yahoo.com> wrote:

This is most common in all cafeterias. Especially in Sharjah industrial areas. May be lack of awareness and inspection make this continue. Well done Bobby, you have made the picture.

 

Jayesh Kandangapurath

Dubai

Bobby krishna
Sent from my iPhone. Please ignore the spell errors
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Bobby Krishna

Interested in food safety? 
 

[jayesh kp]

This is most common in all cafeterias. Especially in Sharjah industrial areas. May be lack of awareness and inspection make this continue. Well done Bobby, you have made the picture.

 

Jayesh Kandangapurath

Dubai

From: Bobby Krishna <bobbyk...@gmail.com>
To: Food safety <foodsaf...@googlegroups.com>
Sent: Thursday, April 5, 2012 10:02 PM
Subject: {Food Safety Dubai} Contamination - food safety fail picture

This is from Aroos Damascus restaurant

[nithya dube]

Dear All,

 

Here they did it in vertical position. They also do it in horizontal, because some burners are designed to use in thay way. Image the scenario while the fresh at top and cooked at bottom.

 

 

Nithya

To unsubscribe , email to foodsafetydub...@googlegroups.com

[Bobby Krishna Thulasi]

Nithya,

Raw chicken was over the cooked chicken.

The picture got tilted because I send it from my phone.

 

 

Bobby Krishna T M

Senior Food Studies and Surveys Officer &

Coordinator of Dubai International Food safety Conference

Food Control Department

Dubai Municipality 

Mobile   :           + 971 554041340                                  Office:              +9714 2064211

 

                                                                                                 

 

 

                                                                                                                                                 

---

From: foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] On Behalf Of nithya dube
Sent: 08/04/2012 8:46 AM
To: Bobby Krishna
Cc: jayesh kp; Food safety
Subject: Re: {Food Safety Dubai} Contamination - food safety fail picture

Dear All,

 

Here they did it in vertical position. They also do it in horizontal, because some burners are designed to use in thay way. Image the scenario while the fresh at top and cooked at bottom.

 

 

Nithya

 

On Fri, Apr 6, 2012 at 9:48 AM, Bobby Krishna <bobbyk...@gmail.com> wrote:

We need to do a special campaign for this..

Trainers please add this slide when you train PICs

 

On Fri, Apr 6, 2012 at 9:45 AM, jayesh kp <kpjay...@yahoo.com> wrote:

This is most common in all cafeterias. Especially in Sharjah industrial areas. May be lack of awareness and inspection make this continue. Well done Bobby, you have made the picture.

 

Jayesh Kandangapurath

Dubai

From: Bobby Krishna <bobbyk...@gmail.com>
To: Food safety <foodsaf...@googlegroups.com>
Sent: Thursday, April 5, 2012 10:02 PM
Subject: {Food Safety Dubai} Contamination - food safety fail picture

This is from Aroos Damascus restaurant

Bobby krishna
Sent from my iPhone. Please ignore the spell errors

  

 

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[in...@wamcofs.com]

Dear All,

Regarding the comments on the Wrong doing, we do not have to specify the locations,or the place  such our friend Mr.Jayesh Kandangapurath have specified, because this might irritate others.

However, honestly, this wrong doing is occurring daily and everywhere without exception in region.

So let us concentrate on the SOLUTION of how could we overcome this problem. As Bobby said, let us educate the PIC and expose this phenomena to them to find solution.

Best Regards


Ali Murshed
Wamo Food Safety Consultancy Co
P. O. Box 40510, Sharjah
United Arab Emirates
in...@wamcofs.com

-------- Original Message --------
Subject: Re: {Food Safety Dubai} Contamination - food safety fail
picture
From: Bobby Krishna <bobbyk...@gmail.com>
Date: Fri, April 06, 2012 9:48 am
To: jayesh kp <kpjay...@yahoo.com>
Cc: Food safety <foodsaf...@googlegroups.com>

We need to do a special campaign for this..

Trainers please add this slide when you train PICs

On Fri, Apr 6, 2012 at 9:45 AM, jayesh kp <kpjay...@yahoo.com> wrote:

This is most common in all cafeterias. Especially in Sharjah industrial areas. May be lack of awareness and inspection make this continue. Well done Bobby, you have made the picture.

 

Jayesh Kandangapurath

Dubai

From: Bobby Krishna <bobbyk...@gmail.com>
To: Food safety <foodsaf...@googlegroups.com>
Sent: Thursday, April 5, 2012 10:02 PM
Subject: {Food Safety Dubai} Contamination - food safety fail picture

This is from Aroos Damascus restaurant

Bobby krishna

Sent from my iPhone. Please ignore the spell errors

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Blog at http://foodsafetydubai.blogspot.com/

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Bobby Krishna

Interested in food safety? 
 

[jayesh kp]

In my previous mail I have mentioned the location as '' especially in SHJ industrial areas, because where I used to see this'' (please be noticed that I did not put any name of cafeterias or restaurants), because my intention was not to blame or irritate any particular organization or personnel as 'Mr. Ali Murshed' mentioned here, but to identify & rectify the faults we do or we ignore during the processing in order to improve the Safety of the Food we supply to our consumers

 

And all of us are here to make sure the health of the public/ consumers by ensuring the safety of the food supplied, not to irritate. Mr. Bobby had already said few solutions for this here. And let our team work on that.

 

 

Jayesh Kandangapurath

Dubai

[nithya dube]

Dear All,

 

Let us assume no one will do such operation purposefully, but if a food safety profession who identify and if do not take any actions to fix that(notification is also an action which can lead to corrective actions, which Mr. Bobby & Mr. Jayesh Kandangapurath did here) , these kind of wrong process will be continued. And we should not allow this. Especially the Govt. do support us at any cost for the food safety.

 

If we try to support any wrong approach that notified for any kind of personnel relation or benefits, which may kill our goal and Govt. goal. 

Reagrds,

Nithya,

[manu sainudheen]

Dear all,  and bobby sir, we are discussing too much, but still we are far away from the truth that many comapanies are not caring ( may be municipality inspectors are not visiting that areas)
 
Me working in  one braed manufacturing company and i got a bulk order from one customer , my production line couldn't meet that much quantity, so i decided to buy from one bakery in
 al aweer,dubai , when i reached there i was shocked,--- staffs without uniform, cap, and shoes, may be not brushed the entire factory for one month----spider web also. too much bad smell also.
 
Their manager and supervisor were smoking and drinking teas in the production area and hygiene manager by experience got that post , and have haccp certificate and basic food hygine cerificate but don't know about what is ccp&.one india store keeper is filling monthly wise haccp forms
 
Most funny thing is they have haccp certificate, and yearly audited by one international auditing company, monthy two time dubai municipality visiting them( proudly manager told me still they didn't get any fine from baldia---- me shocked).
 
semi
 

---

Date: Sun, 8 Apr 2012 21:38:14 -0700
From: kpjay...@yahoo.com

Subject: Re: {Food Safety Dubai} Contamination - food safety fail picture

To: in...@wamcofs.com; foodsaf...@googlegroups.com

[Guna Miskarova]

Dear Semi

 

I would recommend you to inform certification body (CB) and DM about the details you mentioned. Based on your complaint CB shall initiate unplanned audit and consider withdrawal of HACCP certificate .

 

Your responsibility as food supply chain member and food safety Dubai group member is to let them know and avoiding to select such suppliers.

 

Best regards

 

Guna Miskarova

Exova

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Bobby Krishna

Interested in food safety? 
 

 

 

 

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[Sridhar Venkataraman]

Dear All,

Discussion Topic:

Who should be blamed?? The owners, the PICs or the employees who are not co-operative and not following correct process after having gone to the Basic Hygiene Training??   It is a collective responsibility and commitment of all. 

Also, who should be fined? The owners, PICs or the particular employee who has not followed the correct process??

When the Food Inspector arrives, random check is done and the restaurant/cafeteria/owner is blamed and are held responsible.  Please discuss.

Sridhar Venkataraman

[Latha Baburaj]

Dear food safety group members,

Discussion topic:

The management should be blamed for these type of violations. Everybody should take responsibilities of their respective job.

Onsite job training also help to reduce these practices

More over Food Inspectors from Regulatory authority should impose huge fines if they notice these type of violations and ask the company to submit a corrective action report and to conduct a follow up inspection to verify.

Latha Baburaj

 
 Latha Baburaj

050-6694363

[Bobby Krishna Thulasi]

Dear Members,

 

The issues that we are discussing now are the fundamental issues that we are trying to tackle through the PIC program.

When we started the program, I had presented the data that clearly shows that:

 

1. Inspections and fines have limitations and DO NOT WORK beyond a point. Some businesses comfortably pay fines and do nothing to change.

 

2. In managing food safety, establishments that have well trained managers perform much better than establishments that have a manager who is not trained on food safety.

 

3. Training helps, especially when the managers and owners are trained. But, training of food handlers alone does not work if the decision makers are not trained on food safety management.

 

4. Knowledge from training does not translate to behaviour change all the time ( Most of us speed when we drive even though we are all aware of the dangers of speeding)

 

5. Let us try a combination of the following

i.       Clear communication of food safety regulations ( PIC handbook and training was designed for this purpose)

ii.      Knowledge enhancement of the managers (through training of PICs)

iii.     Good infrastructure (once they have the knowledge, the PICs as managers have to demand resources from the owners. If the owners cannot provide the resource, food safety ends there. Ultimately, who will take responsibility?)

iv.     Knowledge should lead to 'RESPONSIBILITY' . PICs should take the responsibility to ensure food safety, train their staff and ensure continuous monitoring of processes. ( PIC SMART checklist was designed for this).

v.      Regulatory push (inspections help when used in combination with the above steps. PICs should use this to their favour.

 

These were the basic principles used for developing the PIC program. There is enough data to prove that this combination works and at the same time if one fails, the probability of a positive outcome is very low.

 

We are on our way building this structure – and we need to find as many problems as possible and address them to get better solutions.

 

Regards

 

Bobby Krishna T M

Senior Food Studies and Surveys Officer &

Coordinator of Dubai International Food safety Conference

Food Control Department

Dubai Municipality 

Mobile   :           + 971 554041340                                  Office:              +9714 2064211

                                                           

                                                                                                

 

 

                                                                                                                                                 

Our Vision:
Creating an excellent city that provides the essence of success and comfort of sustainable living.

Disclaimer:
This Electronic Mail and any files transmitted with it are confidential and intended solely for the use of the individual or entity to whom they are addressed.  If you are not an addressee, or have received the message by error, please notify the sender via E-Mail or over the telephone and delete this e-mail.  You are not authorized to read, copy, disseminate, distribute or use this E-Mail or any of its attachment in any way.  Any views or opinions presented in this email are solely those of the author and do not necessarily represent Dubai Municipality.  The recipient should check this email and any attachments for the presence of viruses/worms.  Dubai Municipality accepts no liability for any damage caused by any virus/worms transmitted by this email.

[Judy Sebastian]

Hello all!

This discussion got me thinking and I was wondering what could be the REAL reason why most food operatives from different cafeterias or small restaurants choose to grill chicken in the manner illustrated in the picture above, despite being aware of how important it is to separate cooked food from raw food.

I had visited some of the popular cafeterias across Karama and Burdubai just to see the operation in action (and also because I happen to like sawarma :D ). As expected, the top spits were loaded with marinated / raw chicken whilst the bottom spits were still rotating with cooked chicken.

I'd asked one of the operatives why the raw chicken were loaded on top of the cooked chicken when the heat source was right at the bottom of the rotisserie. He'd explained that the temperature at the top of the unit was much more higher than that of the bottom.

 

I'd received the same reply from a couple of other small food establishments and thought of looking up the mechanism of both vertical and horizontal rotisserie units. Here's what I came across:

http://www.hickorybbq.com/3e-9e%20manual.pdf

 

Working with the Rotisserie

Grilling Temperature

"The desired temperature in the rotisserie can only be set by turning elements on or off.

Having all elements "on" is for the high setting and represents about 540°F. The grilling

temperature can be reduced by turning every other element off.

As a general rule, the higher the grilling temperature, the shorter the cooking time.

However, when working with the Old Hickory rotisserie, one must consider that the

temperatures will vary from top to bottom. The top of the unit will have higher

temperatures due to the natural convection. The cooking temperatures indicated above

refer to the top section of the machine. For this reason, the product on the top spits will

be cooked faster than the product on the lower spits. This factor allows for continuous cooking.

As the top spits are ready, they should be removed. The spits directly below should then be moved up one spit position, thus freeing a spit position at the bottom of the unit. This bottom position can then be loaded with fresh, raw product. By loading raw product to the bottom, there is no danger of cross contamination."

It appears that the food operatives were going by the manufacturer's rule of thumb: Hot at the top, warm at the bottom. However, if they were motivated or encouraged to follow the text in bold, perhaps such incidents could be reduced to a considerable degree, particularly during "rush hour".

Food for thought?

Warm regards,

Judy Sebastian

[Bobby Krishna]

This is good research Judy.

Australia has published guidelines for Donner Kebabs( very similar to shawarma), and they have also published a good survey report on kebab making in the past. They have some interesting findings. You can google that out.

I will try and post it tomorrow.

Bobby krishna

Sent from my iPhone. Please ignore the spell errors

[Khan, Intesar (Dubai)]

Dear All,

 

I had been going through series of communication from many of you on this very crucial and vital issue which certain proves the significance of this forum.

 Bobby has tried to vividly explain the root cause of such contraventions pertaining to food safety and the role of PIC in overcoming these.

In my view what is more important also is the fact that people involved in the food chain should be made aware of their MORAL RESPONSIBILITY too in managing food safety.

And this is why all the global food safety legislations categorically state that it is the legal as well as moral responsibility to ensure the safe production of food.

I am sure all of you would agree with me that inspite of all the trainings, legislations, enforcements, inspections, audits, penalties, notices and even prosecutions are not going to yield result unless there is the sense of self accountability, regard for moral values and consideration for humanity.

Otherwise we wouldn’t have come across many cases of massive out break of food borne illness in the recent past  from those organizations which were certified for reputed food safety standards and even had scored high in the audit which also raised many eye brows and question marks about the value / benefit of audit.

There is no denying the fact that the management commitment is the key which is why most of the food safety standards such as FSSC, BRC, SQF, and IFS etc contain an exclusive clause on this.

 And this is the reason why we come across varying level of implementation of any food safety standard in the food organizations.

I feel delighted when some of the senior managers invite me to visit their facility unannounced with a confidence in their implementation of the food safety management system.

However this doesn’t absolve us of our responsibility as an auditor, inspector or PIC to carry out a comprehensive risk based audit.

 

Best Regards,

 

Intesar Ahmed Khan

Consumer Testing Services

Technical Manager - Food Certification

 

SGS Gulf Ltd.

Head Office - Middle East Region

SGS Building, Street No: 1243

P.O.Box: 18556, Jebel Ali Free Zone

Dubai - United Arab Emirates

Phone: ++ 9714 883 22 22

Mobile: ++ 971 50 189 26 74

Fax: ++ 971 4 88 11 61

E- mail: intesa...@sgs.com

Website: www.me.sgs.com

 

P
Please consider the environment before printing this mail note. 

 

 

 

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[faheem dadni]

i agree with semi i have seen these type of things happening quite
frequently in restaurants in chennai.i am quite shocked to see this is
happening in uae which has a sound food safety system in place and
dubai municipality being strict.my advice is to cancel the licence of
the certification body who issued the haccp certificate to the
restuarant.
fahim

> From: kpjay...@yahoo.com<mailto:kpjay...@yahoo.com>

> Subject: Re: {Food Safety Dubai} Contamination - food safety fail picture

> To: in...@wamcofs.com<mailto:in...@wamcofs.com>;
> foodsaf...@googlegroups.com<mailto:foodsaf...@googlegroups.com>

> In my previous mail I have mentioned the location as '' especially in SHJ
> industrial areas, because where I used to see this'' (please be noticed that
> I did not put any name of cafeterias or restaurants), because my intention
> was not to blame or irritate any particular organization or personnel as
> 'Mr. Ali Murshed' mentioned here, but to identify & rectify the faults we do
> or we ignore during the processing in order to improve the Safety of the
> Food we supply to our consumers
>
> And all of us are here to make sure the health of the public/ consumers by
> ensuring the safety of the food supplied, not to irritate. Mr. Bobby had
> already said few solutions for this here. And let our team work on that.
>
>
> Jayesh Kandangapurath
> Dubai
>

> From: "in...@wamcofs.com<mailto:in...@wamcofs.com>"
> <in...@wamcofs.com<mailto:in...@wamcofs.com>>
> To: Food safety
> <foodsaf...@googlegroups.com<mailto:foodsaf...@googlegroups.com>>
> Sent: Friday, April 6, 2012 10:24 AM
> Subject: RE: {Food Safety Dubai} Contamination - food safety fail picture
>
>
> Dear All,
> Regarding the comments on the Wrong doing, we do not have to specify the
> locations,or the place such our friend Mr.Jayesh Kandangapurath have
> specified, because this might irritate others.
> However, honestly, this wrong doing is occurring daily and everywhere
> without exception in region.
>
> So let us concentrate on the SOLUTION of how could we overcome this problem.
> As Bobby said, let us educate the PIC and expose this phenomena to them to
> find solution.
>
> Best Regards
>
>
> Ali Murshed
> Wamo Food Safety Consultancy Co
> P. O. Box 40510, Sharjah
> United Arab Emirates

> in...@wamcofs.com<mailto:in...@wamcofs.com>

> -------- Original Message --------
> Subject: Re: {Food Safety Dubai} Contamination - food safety fail
> picture
> From: Bobby Krishna <bobbyk...@gmail.com<mailto:bobbyk...@gmail.com>>
> Date: Fri, April 06, 2012 9:48 am
> To: jayesh kp <kpjay...@yahoo.com<mailto:kpjay...@yahoo.com>>
> Cc: Food safety
> <foodsaf...@googlegroups.com<mailto:foodsaf...@googlegroups.com>>
> We need to do a special campaign for this..
> Trainers please add this slide when you train PICs
>
>
> On Fri, Apr 6, 2012 at 9:45 AM, jayesh kp
> <kpjay...@yahoo.com<mailto:kpjay...@yahoo.com>> wrote:
> This is most common in all cafeterias. Especially in Sharjah industrial
> areas. May be lack of awareness and inspection make this continue. Well done
> Bobby, you have made the picture.
>
> Jayesh Kandangapurath
> Dubai
>

> From: Bobby Krishna <bobbyk...@gmail.com<mailto:bobbyk...@gmail.com>>
> To: Food safety
> <foodsaf...@googlegroups.com<mailto:foodsaf...@googlegroups.com>>
> Sent: Thursday, April 5, 2012 10:02 PM
> Subject: {Food Safety Dubai} Contamination - food safety fail picture
>
> This is from Aroos Damascus restaurant
>
>
>
>
> Bobby krishna
> Sent from my iPhone. Please ignore the spell errors
> --
> You received this message because you are subscribed to the Google
> Groups "Food Safety Dubai" group.
> To post to this group, send email to

> foodsaf...@googlegroups.com<mailto:foodsaf...@googlegroups.com>

> To unsubscribe , email to

> foodsafetydub...@googlegroups.com<mailto:unsub...@googlegroups.com>

> Visit this group at http://groups.google.com/group/foodsafetydubai
> Join Discussions in Linked in
> http://www.linkedin.com/groups?home=&gid=2184602&trk=anet_ug_hm
> Blog at http://foodsafetydubai.blogspot.com/
>
>
>
>
>
> --
> Bobby Krishna
>
> Interested in food safety?

> <http://twitter.com/foodsafetydubai>
>
>
>
>
> <http://twitter.com/foodsafetydubai>

> --
> You received this message because you are subscribed to the Google
> Groups "Food Safety Dubai" group.
> To post to this group, send email to foodsaf...@googlegroups.com
> To unsubscribe , email to foodsafetydub...@googlegroups.com
> Visit this group at http://groups.google.com/group/foodsafetydubai
> Join Discussions in Linked in
> http://www.linkedin.com/groups?home=&gid=2184602&trk=anet_ug_hm
> Blog at

> http://foodsafetydubai.blogspot.com/<http://twitter.com/foodsafetydubai>

> --
> You received this message because you are subscribed to the Google
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> To post to this group, send email to foodsaf...@googlegroups.com
> To unsubscribe , email to foodsafetydub...@googlegroups.com
> Visit this group at http://groups.google.com/group/foodsafetydubai
> Join Discussions in Linked in
> http://www.linkedin.com/groups?home=&gid=2184602&trk=anet_ug_hm
> Blog at

> http://foodsafetydubai.blogspot.com/<http://twitter.com/foodsafetydubai>
> <http://twitter.com/foodsafetydubai>

>
> --
> You received this message because you are subscribed to the Google
> Groups "Food Safety Dubai" group.
> To post to this group, send email to foodsaf...@googlegroups.com
> To unsubscribe , email to foodsafetydub...@googlegroups.com
> Visit this group at http://groups.google.com/group/foodsafetydubai
> Join Discussions in Linked in
> http://www.linkedin.com/groups?home=&gid=2184602&trk=anet_ug_hm
> Blog at

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> --
> You received this message because you are subscribed to the Google
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> To unsubscribe , email to foodsafetydub...@googlegroups.com
> Visit this group at http://groups.google.com/group/foodsafetydubai
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>
> ______________________________________________________________________
> This transmission may contain information that is privileged, confidential
> and /or exempt from disclosure under applicable Law.
>
> If you are not the intended recipient, you are hereby notified that any
> disclosure, copying, distribution, or use of the information contained
> herein is STRICTLY PROHIBITED. If you receive this transmission in error,
> please immediately contact the sender and destroy the material in its
> entirety, whether in electronic or hard copy format.
>
> Exova is the trading name of Exova Group Limited, Exova Group BV and all
> subsidiaries therein.
>
> Exova Group Ltd. Registered office: 6 Coronet Way, Centenary Park, Salford,
> Manchester M50 1RE. Registered in the United Kingdom, Company Number
> 06720350.
>
> Exova Warringtonfire Aus Pty Ltd Registered office: Unit 2, 409-411 Hammond
> Road, Dandenong, VIC 3175, Australia, ABN 81 050 241 524.
>
> Exova Group BV is registered in The Netherlands.
>
> Please consider the environment before printing this e-mail and any
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[HARI]

Dear group members,

                                 First of all congrats to all those people who dared to talk at least indirectly that " the king is naked" like that child in the story where the king was mislead to believe that he is wearing really wonderful clothes. Many things are happening like this here, which i also have seen and experienced. 

                              If any one mentions any specific area where these things has happened(like Jayesh did) there is no need to get offended.You are getting offended because you know that it is true and in way or other it will affect you.

                                Let us concentrate on how to prevent these kind of serious violations thus ensuring the safety of our consumers. I believe that all of us have a moral obligation to make this happen. So Legal Authorities, Certification Bodies,Company Management and the people like us who are working in food industries should HONESTLY work together to prevent these kind of things.Otherwise these kind of things will recur and a person who is working as PIC or whoever is in charge of the food safety will land in trouble if the consumer gets harmed and reports it to legal authorities. 

 

With Best Regards
Harish

 

[HARI]

Below mentioned opinion did not reach the group so sending it once more

 

With Best Regards
Harish

----- Forwarded Message -----
From: HARI <har...@yahoo.com>
To: Latha Baburaj <latab...@gmail.com>; Sridhar Venkataraman <mvsrid...@gmail.com>
Cc: jayesh kp <kpjay...@yahoo.com>; "in...@wamcofs.com" <in...@wamcofs.com>; Foodsafety Dubai Group <foodsaf...@googlegroups.com>
Sent: Tuesday, April 10, 2012 12:01 PM
Subject: Re: {Food Safety Dubai} Contamination - food safety fail picture

[faheem dadni]

this happens quite frequently in india and no one cares including so
called certification bodies,local health authoroties.
most of them get away with the help of political goons.i hope that i
am not hurting anyone.some of them cannot digest this ugly truth but
at the end of the day we have to accept this and make sure that we
take preventive mesaures to stop this happening in the near future.
please dont make the pic the spake goat.
fahim

[Bobby Krishna Thulasi]

Harish,

 

//I believe that all of us have a moral obligation to make this happen. So Legal Authorities, Certification Bodies, Company Management and the people like us who are working in food industries should HONESTLY work together to prevent these kind of things. Otherwise these kind of things will recur and a person who is working as PIC or whoever is in charge of the food safety will land in trouble if the consumer gets harmed and reports it to legal authorities. //

 

I appreciate your call to be honest and I am sure most of our members know that this group promotes openness and the Food Control Department has always supported people who tell us their problems.

Having said that, I need to tell you that that is not enough. There is a difference in 'being honest' and 'doing the right thing.'  I like the later because it also includes 'being honest' and taking it further in the form of action– so, how can we get everyone to do the 'right thing'?

 

At this moment, we are trying to get the requirements listed in the form of a food code. Once the food code is done, the industry will have a legal document that they can rely on.

As long as an establishment meets the legal requirement, it is likely that they will protect the consumers. If you think that the food code has deficiencies and it will not protect consumers, please let me know how we can modify it to make sure that it can be fool proof.

 

Once we have good (clear) legislation, the 'right' and 'wrong' will become more visible. We can standardise our work and get better as we go.

 

Whether it is the owner, the food safety officer, the inspector or the PIC – let us get everyone to DO IT RIGHT!

 

 

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[HARI]

Bobby and fellow group members,

              I have seen certification bodies bending rules for the sake of business and many diplomatic ways from various other organisations and people from different sectors from our field. have seen a training consultancy in dubai which my earlier company  used,where basic food hygiene certificates are given without conducting examination. 

I have gone through the draft of the food code.Yes the new food code contains many  to be implemented and i am also waiting for things to be made mandatory with which every one HAVE to DO IT RIGHT .

 

With Best Regards
Harish

---

From: Bobby Krishna Thulasi <BKTH...@dm.gov.ae>
To: HARI <har...@yahoo.com>; Foodsafety Dubai Group <foodsaf...@googlegroups.com>
Sent: Thursday, April 12, 2012 12:18 PM
Subject: RE: {Food Safety Dubai} Contamination - food safety fail picture