ISO 22000 certification in UAE is applicable to all types of foodstuffs and production processes, no matter where an organization sits in the supply chain or whether it services local markets or operates on a global scale ISO allows for embedding within other management systems such as meat (GMP). The standard integrates Principles from HACCP / Codex Alimentations along with applications of Plan-Do-check-act including Critical Control Points(CCH) UAE Logos. This is how ISO 22000 deals with food safety issues, specific to the UAE traditional foods:
1. Complet Food Safety Management
Systematic Approach: ISO 22000 -combines key elements to ensure food safety along the whole supply chain, up to the point of final consumption; (Basic planning system); it includes QMS principles/HACCP plan. This secures that the traditional UAE foods are manufactured, processed, and handled in a hygienic manner by identifying systematically all food hazards.
2. Local Practices Adaptation
– Adaptability: The standard can be customized to local practices and native UAE culinary ingredients. They might be adjusted to address specific risks traditionally associated with the way certain dishes – such as Machboos or Harees are prepared.
3. Hazard Analysis:
Local Hazards: ISO 22000 certification in UAE has a specific requirement on the hazard analysis which is to identify all potential biological, chemical and physical hazards that may be introduced in traditional foods of UAE. This in itself could mean resolving things like cross-contamination from spices or problems with abnormal traditional ingredients.
4. Critical Control Points (CCPs):
Food Processes: This standard assist in setting up and managing the critical control points (CCPs) related to traditional food processes. However, for preparing and cooking many traditional dishes, it can be an important way to make sure food is safe.
5. Prerequisite Programs:
– Hygienic Operation Practices: ISO 22000 relies on concepts, for example Good Manufacturing Practice (GMP) along with even more significant included in this component should be a necessity elements like effective operating procedures. During traditional food production, this process helps traditional food producers to comply with the hygiene standard for avoiding contaminant in their product.
6. Supplier Management:
– Food Safety: A lot of traditional UAE foods also come with region-specific ingredients. ISO 22000: this standard also focuses on supplier management, which includes both purchasing ingredients from local or regional suppliers and guaranteeing the safety of these same foodstuffs.
7. Training and Competence:
– Competency In Skills: This standard needs that personnel have the mandatory instruction to carry on a food protection function This is especially important for traditional foods that require specific types of preparation knowledge in order to ensure they remain safe.
8. Communication and documenting:
honest communication and documentation within the food supply chain are underlying principles in iso 22000 This involves documenting processes and practices for UAE foods, to ensure that production is consistent and safe.
9. Regional and Cultural Variations:
– Flexibility: ISO 22000 is flexible and customizable so you can integrate regional or cultural food safety practices. This flexibility mitigates the challenges and specialty requirements of traditional UAE food products.
To conclude, ISO 22000 offers a template that can be adopted to deal with UAE traditional foods safety through the inclusion of local practices, handling region hazards and assuring all food safety aspects have been captured adequately across the entire food supply chain.
