Egg Safety concern and training
137 views
Skip to first unread message
Bobby Krishna Thulasi
Mar 30, 2022, 11:00:40 PM3/30/22
to food group
Important Alert:
We are noticing sporadic cases of salmonella illness mainly from the use of raw eggs in recipes that do not have a cooking/ heating process.
Outlets involved in the incidents are claiming that they had to temporarily switch to ‘raw shell eggs’ because they didn’t have enough pasteurised eggs.
When pasteurised eggs are replaced with raw eggs; the food safety process is completely missed. This is not an acceptable deviation. Businesses need to plan the sourcing of Pasteurised eggs or temporarily suspend recipes/ introduce a cook step if the raw material is unavailable. It is recommended to have a fully documented procedure and training for employees with regard to the use of shell eggs.
Please use the Egg Safety Video to train staff https://youtu.be/T-peLScPVHs
Regards
Bobby Krishna
Mob +971554041340
-----------------------------
-----------------------------
Mail Footer
We are noticing sporadic cases of salmonella illness mainly from the use of raw eggs in recipes that do not have a cooking/ heating process.
Outlets involved in the incidents are claiming that they had to temporarily switch to ‘raw shell eggs’ because they didn’t have enough pasteurised eggs.
When pasteurised eggs are replaced with raw eggs; the food safety process is completely missed. This is not an acceptable deviation. Businesses need to plan the sourcing of Pasteurised eggs or temporarily suspend recipes/ introduce a cook step if the raw material is unavailable. It is recommended to have a fully documented procedure and training for employees with regard to the use of shell eggs.
Please use the Egg Safety Video to train staff https://youtu.be/T-peLScPVHs
Regards
Bobby Krishna
Mob +971554041340
-----------------------------
-----------------------------
Mail Footer
Disclaimer:
This e-mail may contain confidential and privileged material for the sole use of the intended recipient. Any review, copy, use, distribution, disseminate or disclosure by others is strictly prohibited. If you are not the intended recipient, please contact the sender by reply e-mail and delete all copies. Statements and opinions expressed in this e-mail are those of the sender, and do not necessarily represent Dubai Municipality. The sender does not guarantee that this material is free from viruses/worms although possible action has been taken to minimize the risk.
Think Before You Print and Save the Environment
:اخلاء مسؤولية
هذا البريد الالكتروني يحتوي على محتوى سري و حصري لاستخدام مستلم الرسالة و يمنع تماما مراجعة , نسخ . استخدام , توزيع أو افشاء المحتوى من قبل اخرين . إذا لم تكن الشخص المعني باستلام هذا البريد الإلكتروني برجاء التواصل مع مرسل هذه الرسالة من خلال الرد على هذا البريد الالكتروني و حذف جميع النسخ . البيانات والآراء المعبر عنها في هذا البريد الإلكتروني هي بيانات المرسل ، ولا تمثل بالضرورة بلدية دبي. المرسل لا يضمن خلو هذه الرسالة من الفيروسات على الرغم من أنه قد تم اتخاذ الإجراءات الممكنة لتقليل المخاطر
فكر قبل أن تطبع أي ورقة وحافظ على البيئة
rmk rafiq
Apr 12, 2022, 11:27:15 PM4/12/22
to Bobby Krishna Thulasi, food group
Hi bobby,
Thanks for the information and the advice for using pasteurized raw eggs or otherwise put it temporarily on hold....
I would suggest (thinking out of the box) caterers can use non-traditional pasteurization processes like exposing thin layers of the whole
raw eggs mix ( or non-mix) to Ultra Violet light for 5-10 minutes in a transparent container might ease the problem temporarily until a solid solution is available
Any how we can add more technical details about the UV type to be used and its safety measures
Regards,
DR RAFIQ ALKHATIB
Managing Director
RMK-The Experts
Dubai Business Bay, Single Business Tower
2nd Floor, Office 206
P.O Box 13305, Dubai - UAE
Tel +971 4 380 6674
Mob +971 50 6767969
www.rmk-theexperts.com
--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
For information about food safety requirements in Dubai, visit www.foodsafe.ae
---
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
To view this discussion on the web visit https://groups.google.com/d/msgid/foodsafetydubai/952A1758-5E7C-4387-A215-3D715B51856E%40dm.gov.ae.
Thanks for the information and the advice for using pasteurized raw eggs or otherwise put it temporarily on hold....
I would suggest (thinking out of the box) caterers can use non-traditional pasteurization processes like exposing thin layers of the whole
raw eggs mix ( or non-mix) to Ultra Violet light for 5-10 minutes in a transparent container might ease the problem temporarily until a solid solution is available
Any how we can add more technical details about the UV type to be used and its safety measures
Regards,
DR RAFIQ ALKHATIB
Managing Director
RMK-The Experts
Dubai Business Bay, Single Business Tower
2nd Floor, Office 206
P.O Box 13305, Dubai - UAE
Tel +971 4 380 6674
Mob +971 50 6767969
www.rmk-theexperts.com
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
For information about food safety requirements in Dubai, visit www.foodsafe.ae
---
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
To view this discussion on the web visit https://groups.google.com/d/msgid/foodsafetydubai/952A1758-5E7C-4387-A215-3D715B51856E%40dm.gov.ae.
Bobby Krishna Thulasi
Apr 13, 2022, 1:10:47 AM4/13/22
to rmk rafiq, food group
Dear Dr Rafiq
I think this intervention would be better if done in a poultry facility, right?
While caterers are a large consumer of eggs, they are not in to a lot of semi/undercooked egg products.
Its mostly the smaller restaurants and cafes that are into riskier egg products. In all the outbreaks, the PICs comeback and say 'we just did this for a day because we did not have pasteurized eggs.'
Education is the key moving forward.
Regards
Bobby Krishna T M
Senior Specialist
Food Permit Control Section
Food Safety Department
Dubai Municipality
Office : +971 4 5218913
Mobile: +971 55 4041340
Connect remotely on MS Teams- mail to bkth...@dm.gov.ae
-----------------------------
-----------------------------
-----Original Message-----
From: foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] On Behalf Of rmk rafiq
Sent: Thursday, March 31, 2022 9:34 AM
To: Bobby Krishna Thulasi <BKTH...@dm.gov.ae>; 'food group' <foodsaf...@googlegroups.com>
Subject: [SOCIAL NETWORK] RE: {Dubai's Food Safety Clinic} Egg Safety concern and training
Hi bobby,
Thanks for the information and the advice for using pasteurized raw eggs or otherwise put it temporarily on hold....
I would suggest (thinking out of the box) caterers can use non-traditional pasteurization processes like exposing thin layers of the whole raw eggs mix ( or non-mix) to Ultra Violet light for 5-10 minutes in a transparent container might ease the problem temporarily until a solid solution is available Any how we can add more technical details about the UV type to be used and its safety measures
Regards,
DR RAFIQ ALKHATIB
Managing Director
RMK-The Experts
Dubai Business Bay, Single Business Tower 2nd Floor, Office 206 P.O Box 13305, Dubai - UAE Tel +971 4 380 6674 Mob +971 50 6767969 www.rmk-theexperts.com
-----Original Message-----
From: foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] On Behalf Of Bobby Krishna Thulasi
Sent: Thursday, March 31, 2022 6:56 AM
To: food group
Subject: {Dubai's Food Safety Clinic} Egg Safety concern and training
Important Alert:
We are noticing sporadic cases of salmonella illness mainly from the use of raw eggs in recipes that do not have a cooking/ heating process.
Outlets involved in the incidents are claiming that they had to temporarily switch to ‘raw shell eggs’ because they didn’t have enough pasteurised eggs.
When pasteurised eggs are replaced with raw eggs; the food safety process is completely missed. This is not an acceptable deviation. Businesses need to plan the sourcing of Pasteurised eggs or temporarily suspend recipes/ introduce a cook step if the raw material is unavailable. It is recommended to have a fully documented procedure and training for employees with regard to the use of shell eggs.
Please use the Egg Safety Video to train staff https://secure-web.cisco.com/1yB0wytDWajtW3LhJtAuVW9Nb9PQ6WkijGgZH8hEdZHWUdHJAsNTE1zR1d1lTEvkeU_iqia5Tg-5pEi3VH_5QI1reAbjw-_KDsN761iiMzTlfQyRDinPb5TnVv2Mw1XGlOXQt4M32WZtdG9jEahFmFtll220T0cQuOt1wtC_QQ_mwi_RW1LmfEA_tjHdGUfa_VgVL9sbplvWC_32-KN3YL2v2omH6xkIczPD-1USch35JkJ5PQkrhVqZplUT77lNr/https%3A%2F%2Fyoutu.be%2FT-peLScPVHs
Regards
Bobby Krishna
Mob +971554041340
-----------------------------
-----------------------------
Mail Footer
Disclaimer:
This e-mail may contain confidential and privileged material for the sole use of the intended recipient. Any review, copy, use, distribution, disseminate or disclosure by others is strictly prohibited. If you are not the intended recipient, please contact the sender by reply e-mail and delete all copies. Statements and opinions expressed in this e-mail are those of the sender, and do not necessarily represent Dubai Municipality. The sender does not guarantee that this material is free from viruses/worms although possible action has been taken to minimize the risk.
Think Before You Print and Save the Environment
:اخلاء مسؤولية
هذا البريد الالكتروني يحتوي على محتوى سري و حصري لاستخدام مستلم الرسالة و يمنع تماما مراجعة , نسخ . استخدام , توزيع أو افشاء المحتوى من قبل اخرين . إذا لم تكن الشخص المعني باستلام هذا البريد الإلكتروني برجاء التواصل مع مرسل هذه الرسالة من خلال الرد على هذا البريد الالكتروني و حذف جميع النسخ . البيانات والآراء المعبر عنها في هذا البريد الإلكتروني هي بيانات المرسل ، ولا تمثل بالضرورة بلدية دبي. المرسل لا يضمن خلو هذه الرسالة من الفيروسات على الرغم من أنه قد تم اتخاذ الإجراءات الممكنة لتقليل المخاطر
فكر قبل أن تطبع أي ورقة وحافظ على البيئة
--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
For information about food safety requirements in Dubai, visit http://secure-web.cisco.com/1vHPim9TBHeWEeK5sZUWSqhRYrxazhZxfwj1uMMQA_qyKlUdZnk6BD6-lEpfwqjqXXYzdX9zfAsc1yiwMyovioAr2xDVXVZWpqh5V9-sXAbrWZTZnlRqheNZXyNkuh4bLAtRS9jyGD3TN5h-TmiDnukZ-WF15YtMF6dAoQG29y775jnXCrR0NcjRlbfhO9fxTjtudDfZas5o7sfnG449kjttydtxHD9lH7BugGDorr2yyLGsLQu4SpksiDXOFHOfA/http%3A%2F%2Fwww.foodsafe.ae
--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
For information about food safety requirements in Dubai, visit http://secure-web.cisco.com/1vHPim9TBHeWEeK5sZUWSqhRYrxazhZxfwj1uMMQA_qyKlUdZnk6BD6-lEpfwqjqXXYzdX9zfAsc1yiwMyovioAr2xDVXVZWpqh5V9-sXAbrWZTZnlRqheNZXyNkuh4bLAtRS9jyGD3TN5h-TmiDnukZ-WF15YtMF6dAoQG29y775jnXCrR0NcjRlbfhO9fxTjtudDfZas5o7sfnG449kjttydtxHD9lH7BugGDorr2yyLGsLQu4SpksiDXOFHOfA/http%3A%2F%2Fwww.foodsafe.ae
I think this intervention would be better if done in a poultry facility, right?
While caterers are a large consumer of eggs, they are not in to a lot of semi/undercooked egg products.
Its mostly the smaller restaurants and cafes that are into riskier egg products. In all the outbreaks, the PICs comeback and say 'we just did this for a day because we did not have pasteurized eggs.'
Education is the key moving forward.
Regards
Bobby Krishna T M
Senior Specialist
Food Permit Control Section
Food Safety Department
Dubai Municipality
Office : +971 4 5218913
Mobile: +971 55 4041340
Connect remotely on MS Teams- mail to bkth...@dm.gov.ae
-----------------------------
-----------------------------
-----Original Message-----
From: foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] On Behalf Of rmk rafiq
Sent: Thursday, March 31, 2022 9:34 AM
To: Bobby Krishna Thulasi <BKTH...@dm.gov.ae>; 'food group' <foodsaf...@googlegroups.com>
Subject: [SOCIAL NETWORK] RE: {Dubai's Food Safety Clinic} Egg Safety concern and training
Hi bobby,
Thanks for the information and the advice for using pasteurized raw eggs or otherwise put it temporarily on hold....
I would suggest (thinking out of the box) caterers can use non-traditional pasteurization processes like exposing thin layers of the whole raw eggs mix ( or non-mix) to Ultra Violet light for 5-10 minutes in a transparent container might ease the problem temporarily until a solid solution is available Any how we can add more technical details about the UV type to be used and its safety measures
Regards,
DR RAFIQ ALKHATIB
Managing Director
RMK-The Experts
Dubai Business Bay, Single Business Tower 2nd Floor, Office 206 P.O Box 13305, Dubai - UAE Tel +971 4 380 6674 Mob +971 50 6767969 www.rmk-theexperts.com
-----Original Message-----
From: foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] On Behalf Of Bobby Krishna Thulasi
Sent: Thursday, March 31, 2022 6:56 AM
To: food group
Subject: {Dubai's Food Safety Clinic} Egg Safety concern and training
Important Alert:
We are noticing sporadic cases of salmonella illness mainly from the use of raw eggs in recipes that do not have a cooking/ heating process.
Outlets involved in the incidents are claiming that they had to temporarily switch to ‘raw shell eggs’ because they didn’t have enough pasteurised eggs.
When pasteurised eggs are replaced with raw eggs; the food safety process is completely missed. This is not an acceptable deviation. Businesses need to plan the sourcing of Pasteurised eggs or temporarily suspend recipes/ introduce a cook step if the raw material is unavailable. It is recommended to have a fully documented procedure and training for employees with regard to the use of shell eggs.
Regards
Bobby Krishna
Mob +971554041340
-----------------------------
-----------------------------
Mail Footer
Disclaimer:
This e-mail may contain confidential and privileged material for the sole use of the intended recipient. Any review, copy, use, distribution, disseminate or disclosure by others is strictly prohibited. If you are not the intended recipient, please contact the sender by reply e-mail and delete all copies. Statements and opinions expressed in this e-mail are those of the sender, and do not necessarily represent Dubai Municipality. The sender does not guarantee that this material is free from viruses/worms although possible action has been taken to minimize the risk.
Think Before You Print and Save the Environment
:اخلاء مسؤولية
هذا البريد الالكتروني يحتوي على محتوى سري و حصري لاستخدام مستلم الرسالة و يمنع تماما مراجعة , نسخ . استخدام , توزيع أو افشاء المحتوى من قبل اخرين . إذا لم تكن الشخص المعني باستلام هذا البريد الإلكتروني برجاء التواصل مع مرسل هذه الرسالة من خلال الرد على هذا البريد الالكتروني و حذف جميع النسخ . البيانات والآراء المعبر عنها في هذا البريد الإلكتروني هي بيانات المرسل ، ولا تمثل بالضرورة بلدية دبي. المرسل لا يضمن خلو هذه الرسالة من الفيروسات على الرغم من أنه قد تم اتخاذ الإجراءات الممكنة لتقليل المخاطر
فكر قبل أن تطبع أي ورقة وحافظ على البيئة
--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
---
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
To view this discussion on the web visit https://secure-web.cisco.com/1orJYOW6KTagNK9WKBTgwGRnHTR9bcm6hEPGhHg3tGcShY7SxlLNf2XvGaq0uVPy0xAkV1WPi1gFVLbHbjaZnHr4soVDrwWIgtDdZqfUxcgk0Rm9L8kTNcH_SDzpY4oUielgPA2AzwWDdVG9KaykLnA0GlZxyWNN4H_XNtmNlEswOjkS4RR4B0Wd9cv2DRTnS194PGPKhGp0tDt6LMHzr0ABx97PHM-zqknh7zDFVMrStQFBHjwH4ZmKvJVizLfKN/https%3A%2F%2Fgroups.google.com%2Fd%2Fmsgid%2Ffoodsafetydubai%2F952A1758-5E7C-4387-A215-3D715B51856E%2540dm.gov.ae
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
---
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
To view this discussion on the web visit https://secure-web.cisco.com/1FPonxslRnppmTMyEyiWlNvK6GzfaYyKvCJ8MT9XVUvSd3IYLapyfx1HgeFGnp4CX4Z-wB_85lhVJVPIfrCFvav9ctDCLuMeQonw1xnPa2owZ1qud8pvNGgSZlXAc5_-_iY4OoEEAzAxaoo83b33zKSQTKO8BKeFOCiexlGeaMSsvrUnbUAkQK5feDURFkY0dbtqwCTJvtdXesc4xe5ZjX6bMHSCEUawYXBBIo1O5SXrThCSIz_GAs_lLYLOtea9x/https%3A%2F%2Fgroups.google.com%2Fd%2Fmsgid%2Ffoodsafetydubai%2F007d01d844c0%2524fa5a9680%2524ef0fc380%2524%2540rmk-theexperts.com
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
Bobby Krishna Thulasi
Apr 13, 2022, 1:12:24 PM4/13/22
to food group
Dear Haitham
You are right- training is necessary, but it doesn’t mean a change in business behavior.
It’s up to the business to optimize recipe and the menu to reduce the risk based on the knowledge. If you check with the restaurants that have suffered because of their decisions, they will tell you that the ‘extra cost’ is something they are happy to bear to ensure customer safety and business continuity. That’s because they understood the value the hard way.
And for my knowledge, what is the cost impact we are talking about in a restaurant because they switched to pasteurised eggs? Any example cost impact analysis that you have done can help the discussion. Let us see how we can address the cost challenge if that is significant.
> On 13 Apr 2022, at 3:30 PM, Haitham Fathy <hait...@dytme.com> wrote:
>
> Dear Bobby,
>
> Ramadan Kareem!
>
> If you allow me to share my thoughts with you all
>
> 2 important factors can be considered beside the training
>
> a. The cost of pasteurized eggs is higher than the ordinary ones (Nowadays the cost is a key moving forward as well)
> b. The availability of Pasteurized eggs in the market (which I think is limited)
>
> Without solving this 2 factors some PICs will continue in saying ('we just did this for a day') even if they attended good training courses.
>
> Regards
>
> HAITHAM FATHY
> Managing Director - DYT
>
> Phone: +97125620239
> Mobile:+971529066525
> Email :hait...@dytme.com
>
> Abu Dhabi, UAE
> For information about food safety requirements in Dubai, visit http://secure-web.cisco.com/1YQX1OtSQQG_YLsxNPP0EYJFxU_47tG01MGY529MBgrlvMXHM6ekVQZoPwliPRm7K5S56jGu8sGTPViv9VaZFP4ylxO-ja6LEPQRUrXTZPWmRuruhu_ilAnVBY3Ku4-GpXh04cjOwFwnybE6l2B_WqfDo-AdarDE5Y640lhJ8l6yHU2Ya5PcKFgADg18UmkLV7YBgfC3YD_DWMG6Pmnygsuch5tfzHjCgOyqyovTUZS0uETcrsM7kPUsSE9hZqcP6/http%3A%2F%2Fwww.foodsafe.ae
You are right- training is necessary, but it doesn’t mean a change in business behavior.
It’s up to the business to optimize recipe and the menu to reduce the risk based on the knowledge. If you check with the restaurants that have suffered because of their decisions, they will tell you that the ‘extra cost’ is something they are happy to bear to ensure customer safety and business continuity. That’s because they understood the value the hard way.
And for my knowledge, what is the cost impact we are talking about in a restaurant because they switched to pasteurised eggs? Any example cost impact analysis that you have done can help the discussion. Let us see how we can address the cost challenge if that is significant.
> On 13 Apr 2022, at 3:30 PM, Haitham Fathy <hait...@dytme.com> wrote:
>
> Dear Bobby,
>
> Ramadan Kareem!
>
> If you allow me to share my thoughts with you all
>
> 2 important factors can be considered beside the training
>
> a. The cost of pasteurized eggs is higher than the ordinary ones (Nowadays the cost is a key moving forward as well)
> b. The availability of Pasteurized eggs in the market (which I think is limited)
>
> Without solving this 2 factors some PICs will continue in saying ('we just did this for a day') even if they attended good training courses.
>
> Regards
>
> HAITHAM FATHY
> Managing Director - DYT
>
> Phone: +97125620239
> Mobile:+971529066525
> Email :hait...@dytme.com
>
> Abu Dhabi, UAE
> ---
> You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
> To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
> To view this discussion on the web visit https://secure-web.cisco.com/1xyyYNDUOraVHcYpWM6ebvhOXA1MfxGWvpcVXreJoLnXYF15t3TJzNB3W_94qAuT66YnekvqrTcvkvQ5YWBxV14AETxIDCpjoqGS0myji_FdENV6q_2Ry7e3MKfIDML6YNvp4u6_d_4yAu7lqaq1U7wTNW6YHqRhBImMQAAyf9zHdk7doY7vg4ztujjO0lmZ03So5o0cnMpF9V6GRxvjiMs-XKm-_0ww0gf6jg_wzE_-mish2ksJfb3xwPyAsGvpl/https%3A%2F%2Fgroups.google.com%2Fd%2Fmsgid%2Ffoodsafetydubai%2Fcaacb09a951746c08b6afd4ec33a99e1%2540dm.gov.ae
> You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
> To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
Haitham Fathy
Apr 20, 2022, 12:00:48 PM4/20/22
to Bobby Krishna Thulasi, rmk rafiq, food group
Dear Bobby,
Ramadan Kareem!
If you allow me to share my thoughts with you all
2 important factors can be considered beside the training
a. The cost of pasteurized eggs is higher than the ordinary ones (Nowadays the cost is a key moving forward as well)
b. The availability of Pasteurized eggs in the market (which I think is limited)
Without solving this 2 factors some PICs will continue in saying ('we just did this for a day') even if they attended good training courses.
Regards
HAITHAM FATHY
Managing Director - DYT
Phone: +97125620239
Mobile:+971529066525
Email :hait...@dytme.com
Abu Dhabi, UAE
-----Original Message-----
From: foodsaf...@googlegroups.com <foodsaf...@googlegroups.com> On Behalf Of Bobby Krishna Thulasi
Sent: Wednesday, April 13, 2022 9:09 AM
To: rmk rafiq <ra...@rmk-theexperts.com>; 'food group' <foodsaf...@googlegroups.com>
Ramadan Kareem!
If you allow me to share my thoughts with you all
2 important factors can be considered beside the training
a. The cost of pasteurized eggs is higher than the ordinary ones (Nowadays the cost is a key moving forward as well)
b. The availability of Pasteurized eggs in the market (which I think is limited)
Without solving this 2 factors some PICs will continue in saying ('we just did this for a day') even if they attended good training courses.
Regards
HAITHAM FATHY
Managing Director - DYT
Phone: +97125620239
Mobile:+971529066525
Email :hait...@dytme.com
Abu Dhabi, UAE
-----Original Message-----
From: foodsaf...@googlegroups.com <foodsaf...@googlegroups.com> On Behalf Of Bobby Krishna Thulasi
Sent: Wednesday, April 13, 2022 9:09 AM
To: rmk rafiq <ra...@rmk-theexperts.com>; 'food group' <foodsaf...@googlegroups.com>
---
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
To view this discussion on the web visit https://groups.google.com/d/msgid/foodsafetydubai/caacb09a951746c08b6afd4ec33a99e1%40dm.gov.ae.
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
Haitham Fathy
Apr 20, 2022, 12:00:56 PM4/20/22
to Bobby Krishna Thulasi, food group
Dear Bobby,
I don't have a study on cost impact analysis for restaurants as a sample to lead the discussion as you requested
But I can share my thoughts again in a different way
=> The cost , the limited availability of pasteurized eggs in the market & The limited knowledge about the existence of pasteurized eggs in the market , these factors cannot be ignored in the Eggs safety concern (as per my knowledge)
* Many people in food businesses doesnot know about Pasteurized eggs
* Please Look at the shelves in groceries and even some hypermarkets and check whether Pasteurized eggs exists or not (if its exist check the amount which has been offered)
* please take a simple look at the cost of these pasteurized eggs compared with ordinary eggs (During this period of inflation, will the cost be considered as significant?)
For business continuity the main key word is alternatives so when PICs find, know a good alternative available they will start using it , considering the mentioned factors above
I have no studies in Dubai for this & I can leave it to you & my colleagues here in the group to see this and discuss
Simply this were my thoughts only
Regards
HAITHAM FATHY
Managing Director
Website : www.dytme.com
> https://secure-web.cisco.com/1FPonxslRnppmTMyEyiWlNvK6GzfaYyKvCJ8MT9XV
> UvSd3IYLapyfx1HgeFGnp4CX4Z-wB_85lhVJVPIfrCFvav9ctDCLuMeQonw1xnPa2owZ1q
> ud8pvNGgSZlXAc5_-_iY4OoEEAzAxaoo83b33zKSQTKO8BKeFOCiexlGeaMSsvrUnbUAkQ
> K5feDURFkY0dbtqwCTJvtdXesc4xe5ZjX6bMHSCEUawYXBBIo1O5SXrThCSIz_GAs_lLYL
> Otea9x/https%3A%2F%2Fgroups.google.com%2Fd%2Fmsgid%2Ffoodsafetydubai%2
> F007d01d844c0%2524fa5a9680%2524ef0fc380%2524%2540rmk-theexperts.com
> rlvMXHM6ekVQZoPwliPRm7K5S56jGu8sGTPViv9VaZFP4ylxO-ja6LEPQRUrXTZPWmRuru
> hu_ilAnVBY3Ku4-GpXh04cjOwFwnybE6l2B_WqfDo-AdarDE5Y640lhJ8l6yHU2Ya5PcKF
> gADg18UmkLV7YBgfC3YD_DWMG6Pmnygsuch5tfzHjCgOyqyovTUZS0uETcrsM7kPUsSE9h
> ZqcP6/http%3A%2F%2Fwww.foodsafe.ae
> LnXYF15t3TJzNB3W_94qAuT66YnekvqrTcvkvQ5YWBxV14AETxIDCpjoqGS0myji_FdENV
> 6q_2Ry7e3MKfIDML6YNvp4u6_d_4yAu7lqaq1U7wTNW6YHqRhBImMQAAyf9zHdk7doY7vg
> 4ztujjO0lmZ03So5o0cnMpF9V6GRxvjiMs-XKm-_0ww0gf6jg_wzE_-mish2ksJfb3xwPy
> AsGvpl/https%3A%2F%2Fgroups.google.com%2Fd%2Fmsgid%2Ffoodsafetydubai%2
> Fcaacb09a951746c08b6afd4ec33a99e1%2540dm.gov.ae
I don't have a study on cost impact analysis for restaurants as a sample to lead the discussion as you requested
But I can share my thoughts again in a different way
=> The cost , the limited availability of pasteurized eggs in the market & The limited knowledge about the existence of pasteurized eggs in the market , these factors cannot be ignored in the Eggs safety concern (as per my knowledge)
* Many people in food businesses doesnot know about Pasteurized eggs
* Please Look at the shelves in groceries and even some hypermarkets and check whether Pasteurized eggs exists or not (if its exist check the amount which has been offered)
* please take a simple look at the cost of these pasteurized eggs compared with ordinary eggs (During this period of inflation, will the cost be considered as significant?)
For business continuity the main key word is alternatives so when PICs find, know a good alternative available they will start using it , considering the mentioned factors above
I have no studies in Dubai for this & I can leave it to you & my colleagues here in the group to see this and discuss
Simply this were my thoughts only
Regards
HAITHAM FATHY
Managing Director
> UvSd3IYLapyfx1HgeFGnp4CX4Z-wB_85lhVJVPIfrCFvav9ctDCLuMeQonw1xnPa2owZ1q
> ud8pvNGgSZlXAc5_-_iY4OoEEAzAxaoo83b33zKSQTKO8BKeFOCiexlGeaMSsvrUnbUAkQ
> K5feDURFkY0dbtqwCTJvtdXesc4xe5ZjX6bMHSCEUawYXBBIo1O5SXrThCSIz_GAs_lLYL
> Otea9x/https%3A%2F%2Fgroups.google.com%2Fd%2Fmsgid%2Ffoodsafetydubai%2
> F007d01d844c0%2524fa5a9680%2524ef0fc380%2524%2540rmk-theexperts.com
>
> Mail Footer
>
> Disclaimer:
>
> This e-mail may contain confidential and privileged material for the sole use of the intended recipient. Any review, copy, use, distribution, disseminate or disclosure by others is strictly prohibited. If you are not the intended recipient, please contact the sender by reply e-mail and delete all copies. Statements and opinions expressed in this e-mail are those of the sender, and do not necessarily represent Dubai Municipality. The sender does not guarantee that this material is free from viruses/worms although possible action has been taken to minimize the risk.
>
> Think Before You Print and Save the Environment
>
> :اخلاء مسؤولية
>
> هذا البريد الالكتروني يحتوي على محتوى سري و حصري لاستخدام مستلم
> الرسالة و يمنع تماما مراجعة , نسخ . استخدام , توزيع أو افشاء المحتوى
> من قبل اخرين . إذا لم تكن الشخص المعني باستلام هذا البريد الإلكتروني
> برجاء التواصل مع مرسل هذه الرسالة من خلال الرد على هذا البريد
> الالكتروني و حذف جميع النسخ . البيانات والآراء المعبر عنها في هذا
> البريد الإلكتروني هي بيانات المرسل ، ولا تمثل بالضرورة بلدية دبي.
> المرسل لا يضمن خلو هذه الرسالة من الفيروسات على الرغم من أنه قد تم
> اتخاذ الإجراءات الممكنة لتقليل المخاطر
>
> فكر قبل أن تطبع أي ورقة وحافظ على البيئة
>
> --
> Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
>
> For information about food safety requirements in Dubai, visit
> http://secure-web.cisco.com/1YQX1OtSQQG_YLsxNPP0EYJFxU_47tG01MGY529MBg
> Mail Footer
>
> Disclaimer:
>
> This e-mail may contain confidential and privileged material for the sole use of the intended recipient. Any review, copy, use, distribution, disseminate or disclosure by others is strictly prohibited. If you are not the intended recipient, please contact the sender by reply e-mail and delete all copies. Statements and opinions expressed in this e-mail are those of the sender, and do not necessarily represent Dubai Municipality. The sender does not guarantee that this material is free from viruses/worms although possible action has been taken to minimize the risk.
>
> Think Before You Print and Save the Environment
>
> :اخلاء مسؤولية
>
> هذا البريد الالكتروني يحتوي على محتوى سري و حصري لاستخدام مستلم
> الرسالة و يمنع تماما مراجعة , نسخ . استخدام , توزيع أو افشاء المحتوى
> من قبل اخرين . إذا لم تكن الشخص المعني باستلام هذا البريد الإلكتروني
> برجاء التواصل مع مرسل هذه الرسالة من خلال الرد على هذا البريد
> الالكتروني و حذف جميع النسخ . البيانات والآراء المعبر عنها في هذا
> البريد الإلكتروني هي بيانات المرسل ، ولا تمثل بالضرورة بلدية دبي.
> المرسل لا يضمن خلو هذه الرسالة من الفيروسات على الرغم من أنه قد تم
> اتخاذ الإجراءات الممكنة لتقليل المخاطر
>
> فكر قبل أن تطبع أي ورقة وحافظ على البيئة
>
> --
> Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
>
> For information about food safety requirements in Dubai, visit
> rlvMXHM6ekVQZoPwliPRm7K5S56jGu8sGTPViv9VaZFP4ylxO-ja6LEPQRUrXTZPWmRuru
> hu_ilAnVBY3Ku4-GpXh04cjOwFwnybE6l2B_WqfDo-AdarDE5Y640lhJ8l6yHU2Ya5PcKF
> gADg18UmkLV7YBgfC3YD_DWMG6Pmnygsuch5tfzHjCgOyqyovTUZS0uETcrsM7kPUsSE9h
> ZqcP6/http%3A%2F%2Fwww.foodsafe.ae
> ---
> You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
> To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
> To view this discussion on the web visit
> https://secure-web.cisco.com/1xyyYNDUOraVHcYpWM6ebvhOXA1MfxGWvpcVXreJo
> You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
> To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
> To view this discussion on the web visit
> LnXYF15t3TJzNB3W_94qAuT66YnekvqrTcvkvQ5YWBxV14AETxIDCpjoqGS0myji_FdENV
> 6q_2Ry7e3MKfIDML6YNvp4u6_d_4yAu7lqaq1U7wTNW6YHqRhBImMQAAyf9zHdk7doY7vg
> 4ztujjO0lmZ03So5o0cnMpF9V6GRxvjiMs-XKm-_0ww0gf6jg_wzE_-mish2ksJfb3xwPy
> AsGvpl/https%3A%2F%2Fgroups.google.com%2Fd%2Fmsgid%2Ffoodsafetydubai%2
> Fcaacb09a951746c08b6afd4ec33a99e1%2540dm.gov.ae
>
>
Mail Footer
Disclaimer:
This e-mail may contain confidential and privileged material for the sole use of the intended recipient. Any review, copy, use, distribution, disseminate or disclosure by others is strictly prohibited. If you are not the intended recipient, please contact the sender by reply e-mail and delete all copies. Statements and opinions expressed in this e-mail are those of the sender, and do not necessarily represent Dubai Municipality. The sender does not guarantee that this material is free from viruses/worms although possible action has been taken to minimize the risk.
Think Before You Print and Save the Environment
:اخلاء مسؤولية
هذا البريد الالكتروني يحتوي على محتوى سري و حصري لاستخدام مستلم الرسالة و يمنع تماما مراجعة , نسخ . استخدام , توزيع أو افشاء المحتوى من قبل اخرين . إذا لم تكن الشخص المعني باستلام هذا البريد الإلكتروني برجاء التواصل مع مرسل هذه الرسالة من خلال الرد على هذا البريد الالكتروني و حذف جميع النسخ . البيانات والآراء المعبر عنها في هذا البريد الإلكتروني هي بيانات المرسل ، ولا تمثل بالضرورة بلدية دبي. المرسل لا يضمن خلو هذه الرسالة من الفيروسات على الرغم من أنه قد تم اتخاذ الإجراءات الممكنة لتقليل المخاطر
فكر قبل أن تطبع أي ورقة وحافظ على البيئة
--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
For information about food safety requirements in Dubai, visit www.foodsafe.ae
>
Mail Footer
Disclaimer:
This e-mail may contain confidential and privileged material for the sole use of the intended recipient. Any review, copy, use, distribution, disseminate or disclosure by others is strictly prohibited. If you are not the intended recipient, please contact the sender by reply e-mail and delete all copies. Statements and opinions expressed in this e-mail are those of the sender, and do not necessarily represent Dubai Municipality. The sender does not guarantee that this material is free from viruses/worms although possible action has been taken to minimize the risk.
Think Before You Print and Save the Environment
:اخلاء مسؤولية
هذا البريد الالكتروني يحتوي على محتوى سري و حصري لاستخدام مستلم الرسالة و يمنع تماما مراجعة , نسخ . استخدام , توزيع أو افشاء المحتوى من قبل اخرين . إذا لم تكن الشخص المعني باستلام هذا البريد الإلكتروني برجاء التواصل مع مرسل هذه الرسالة من خلال الرد على هذا البريد الالكتروني و حذف جميع النسخ . البيانات والآراء المعبر عنها في هذا البريد الإلكتروني هي بيانات المرسل ، ولا تمثل بالضرورة بلدية دبي. المرسل لا يضمن خلو هذه الرسالة من الفيروسات على الرغم من أنه قد تم اتخاذ الإجراءات الممكنة لتقليل المخاطر
فكر قبل أن تطبع أي ورقة وحافظ على البيئة
--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
---
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
To view this discussion on the web visit https://groups.google.com/d/msgid/foodsafetydubai/F8006DFC-03A2-40DA-9FF2-7494342F4686%40dm.gov.ae.
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
Bobby Krishna
Apr 20, 2022, 2:15:46 PM4/20/22
to Bobby Krishna Thulasi, food group
Dear Haitam
That’s exactly the point I am trying to educate. Despite several outbreaks, training programs and management systems are still focus on the old stories of ‘cook chicken to kill salmonella’ when salmonella is all over the place making people sick.
A risk based system demands focus on mitigation of illness based on the risk identified in a community. The risk has to be addressed by all stakeholders or else the outbreaks will steadily increase putting them whole industry at threat. The cost, supply etc have to be addressed in the stakeholder meetings. We have done meetings multiple times and never a ‘unsolvable’ concern was raised. Surely; a lot of the FoodSafers in the group have come a long way in ensuring safety of eggs (and some have been sad victims too).
I have personally investigated at least 10 outbreaks of Salmonella linked to eggs that made over 500 people ill. These are my observations:
1. 8 of the outbreaks happened in places where the cost of the egg product was at least 15 times more than the cost of the pasteurised egg.
2. In the facilities that had outbreak, the total egg consumption in a day was less than 100 for this product. Note that the rule is not to pasteurize every egg. It is to use pasteurised eggs ‘only’ when the product is undercooked.
In a restaurant that had outbreak from Tiramissu, I saw a signboard that said ‘use Pasteurised eggs for tiramissu’ and on the day they had an outbreak the chef was new.
3. If there is an increase in cost, it’s transferred to the customer. The customer is paying for every bit of it with the confidence that the business has done everything to ensure safety.
4. Inflation is a general increase in prices. It is worrying if the cost of rice or wheat or chicken goes up. But, it is not going to be a problem if the cost of tiramissu, chocolate mousse or Hollandaise sauce goes up by 5%. That’s a luxury that general population can afford to miss.
In the case of garlic paste used in shawarma, the cost could be a burden. If egg cost is a concern in these small places that sell shawarma, there are still ways to use alternative recipes without eggs that can be cost effective. Many in Dubai have already done this. Plus, the last thing you want is a poor family getting sick eating shawarma worth 5 dirhams and then getting a hospital bill worth AED 10000. We still have families that are fighting the bill payouts in the court.
To put the argument in a different way, would it be ok to sell unpasteurized milk because it is a huge cost to heat process the milk?
The cost of any public health initiative has to be weighed by the cost and the benefits for the population and not by the profit margins of the business. If there are safer ways to provide foos; it must be pursued. If not, change the recipe. That’s HACCP in essence.
A bit too long- but we cannot afford to have one more outbreak!
Regards
Bobby Krishna
@foodsafetydubai
>> http://secure-web.cisco.com/13yFn4pHaS1ELLKYWa23weWvljQEv2z7bmMTt8pc6bTA1VVbCkM34Td1IUScD4BY6ms3LlD4Uqd6t60T-bQ8ariCrh1a_DBdJB4OubGedxIgZqtUteS1CBRYpIm5MOC2qmcanKYJ44O-66MZnqt7db_wQCdP94rdFg1z8nlp9S5wDJ78iGmACO6Sm6YSzhApmybFEExjbsS2M1d8-hxq7__IRiWbluY09TdcQtY1PDjSc-RaUHvNn-bOhWdQnU2rk/http%3A%2F%2Fwww.rmk-theexperts.com
> For information about food safety requirements in Dubai, visit http://secure-web.cisco.com/1wmqPz_m1cc7gbcUk0pxdWCdxBLcgNvXI1a5kj0Vo9gYiJKO-NdB8q0kBvCeQyTdpZRFIgk2qKNaoE-HeFwPjl12Bmv2DAwxodXBrWxZQWah7vMuHbl0fVeGBSMrnoyfcRS-8X6USI-VJ674zqr4itOqpAzOSVXr8H29SckUpukn7J8PFRvD6HZHuz8gXkbeO1NBaOZ4EA8s0Fn8omcMSd6hZ21LOXxZn5vVCxdx9UtNlKF7z0BReP-c8IA83M8jo/http%3A%2F%2Fwww.foodsafe.ae
>
>
That’s exactly the point I am trying to educate. Despite several outbreaks, training programs and management systems are still focus on the old stories of ‘cook chicken to kill salmonella’ when salmonella is all over the place making people sick.
A risk based system demands focus on mitigation of illness based on the risk identified in a community. The risk has to be addressed by all stakeholders or else the outbreaks will steadily increase putting them whole industry at threat. The cost, supply etc have to be addressed in the stakeholder meetings. We have done meetings multiple times and never a ‘unsolvable’ concern was raised. Surely; a lot of the FoodSafers in the group have come a long way in ensuring safety of eggs (and some have been sad victims too).
I have personally investigated at least 10 outbreaks of Salmonella linked to eggs that made over 500 people ill. These are my observations:
1. 8 of the outbreaks happened in places where the cost of the egg product was at least 15 times more than the cost of the pasteurised egg.
2. In the facilities that had outbreak, the total egg consumption in a day was less than 100 for this product. Note that the rule is not to pasteurize every egg. It is to use pasteurised eggs ‘only’ when the product is undercooked.
In a restaurant that had outbreak from Tiramissu, I saw a signboard that said ‘use Pasteurised eggs for tiramissu’ and on the day they had an outbreak the chef was new.
3. If there is an increase in cost, it’s transferred to the customer. The customer is paying for every bit of it with the confidence that the business has done everything to ensure safety.
4. Inflation is a general increase in prices. It is worrying if the cost of rice or wheat or chicken goes up. But, it is not going to be a problem if the cost of tiramissu, chocolate mousse or Hollandaise sauce goes up by 5%. That’s a luxury that general population can afford to miss.
In the case of garlic paste used in shawarma, the cost could be a burden. If egg cost is a concern in these small places that sell shawarma, there are still ways to use alternative recipes without eggs that can be cost effective. Many in Dubai have already done this. Plus, the last thing you want is a poor family getting sick eating shawarma worth 5 dirhams and then getting a hospital bill worth AED 10000. We still have families that are fighting the bill payouts in the court.
To put the argument in a different way, would it be ok to sell unpasteurized milk because it is a huge cost to heat process the milk?
The cost of any public health initiative has to be weighed by the cost and the benefits for the population and not by the profit margins of the business. If there are safer ways to provide foos; it must be pursued. If not, change the recipe. That’s HACCP in essence.
A bit too long- but we cannot afford to have one more outbreak!
Regards
Bobby Krishna
@foodsafetydubai
> ---
> You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
> To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
> To view this discussion on the web visit https://secure-web.cisco.com/1_kucN1weLUvVE4Q15FY8_XDvRwmWH05Gigh04MqmMt1YdxX0Kej_KQQD5L-mfkRu-vBRAOCJCV_NODV20_eHyVfgP3Eqod876qTzXZJ-ufHnikQFMs_up-Xx6FLsZng485CL0mdlEMFJ9gvouL7HFf_4FHCzTiTM8B-iuzamKCCq618es5TKZsacr-nWaCyyG_2V0hAXgPyK3wTWn6C7JXKXyAc-KimCJynQH4TVNbzBx1jp3Bo2vv188vF6uJ4u/https%3A%2F%2Fgroups.google.com%2Fd%2Fmsgid%2Ffoodsafetydubai%2FF8006DFC-03A2-40DA-9FF2-7494342F4686%2540dm.gov.ae
> You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
> To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
>
>
Bobby Krishna
Apr 23, 2022, 6:02:33 AM4/23/22
to Specifico Specifico, Bobby Krishna Thulasi, food group
Thanks Rita. Please continue the teaching.
Trainers who struggle to find time can share this video link https://youtu.be/T-peLScPVHs with trainees.
I would like to emphasize that I emphasized on training in this group because the group has a large number of trainers. Dubai Municipality has approached egg safety measures from several angles.
1. We started building the library of Salmonella fingerprints in 2017. The library helps us to find common links, specially with regard to source of the salmonella. We are also connected with CDC and WHO PulseNet program to identify possible sources (just like how different COVID-19’strains are linked to certain countries and regions, all organisms have specific DNA fingerprints that give us information about the source.
Currently, efforts are in way to do the Whole Genome Sequencing of the organisms we are getting from both humans and foods.
2. We substantially increased egg testing at the port. At this moment, we have not identified a concern with the imported eggs. It is likely that the contamination is very low when the eggs are imported and they are fresh. Salmonella count can significantly increase over time with the age of the egg and the temperature it is dealt with. Fresher the eggs; the lower the count usually is. Though it might be cheaper to buy older eggs if we only look at the ‘cost’ angle, those eggs are better off as fully boiled rather than served as ‘half done’. It is quiet OK to use older eggs for fully cooked products.
3. We have been working with traders across the city to enhance control measures. Inspectors specifically look for practices that indicate supply chain issues.
4. We have done several awareness programs and campaigns (including the video above). Please continue to use these.
5. We are exploring the measures adopted in countries like Australia to see what can be done to reduce salmonella contamination.
Regards
Bobby Krishna
@foodsafetydubai
On 21 Apr 2022, at 9:41 AM, Specifico Specifico <spec...@specificoco.com> wrote:
Oh I forgot one very interesting point; it’s when chefs are fully aware but try to outsmart the inspectors by pretending they are indeed using pasteurized eggs then get upset when we ask them to show us the last few delivery notes and receipts to find out they were hiding the truth 😁On Thu, Apr 21, 2022 at 9:35 AM Specifico Specifico <spec...@specificoco.com> wrote:Dear AllAs food safety consultant who is in constant contact with food establishments and chefs and who started highlighting on this matter even before DM actively did, I came across many scenarios:1- lack of knowledge of the risk behind using raw eggs in undercooked products or of the availability of other alternatives even though most have been trained, some trainers never mention this point (especially when training duration is reduced tremendously for multiple reasons)2- the knowledge of the risk is there but chefs find it “expensive” to use pasteurized eggs; I took it upon myself to prove them wrong by experimenting, we realized that eggs in shell loose around 30% of their content that remains on the shell, combined with time wasted over cracking eggs and cleaning (if ever) they realized that even a price difference of 40% on the books is still feasible3- Weak or no culinary skills (or laziness and lack of enthusiasm) to know how to amend recipes in order to incorporate pasteurized liquid eggs or even egg powder or in many recipes egg alternatives altogether ; many chefs are reluctant to even try fearing the quality of their food gets affected because all they know is follow a recipe that they never created.I wish egg producers and importers are obliged to put some big warning sticker on egg trays/boxes just like the one on cigarette boxes.I hope this helps.Rita Abou ObeidSpecifico
For information about food safety requirements in Dubai, visit www.foodsafe.ae
---
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
----To view this discussion on the web visit https://groups.google.com/d/msgid/foodsafetydubai/99F34E0A-5BBD-4F65-9102-B6BDF0CB63FD%40gmail.com.
Best Regards, Rita Abou Obeid Managing Partner Specifico & Co AFS By Specifico & Co. Q.C M: +971553414711 (UAE) M: +9613540069 (Lebanon) spec...@specificoco.com www.specificoco.comBest Regards, Rita Abou Obeid Managing Partner Specifico & Co AFS By Specifico & Co. Q.C M: +971553414711 (UAE) M: +9613540069 (Lebanon) spec...@specificoco.com www.specificoco.com
Reply all
Reply to author
Forward
0 new messages