Although HACCP consultancy in Qatar can help to overcome these common hurdles, multiple challenges are faced by any expert primerily because of all the complexities within regulatory,cultural and execution realms. The most important is that factories are having to deal with some pretty tight and demandingly-moving food safety regulations, which means keeping up-to-date and dealing enough maintenance work on HACCP plans. These are moving targets, and consultants must keep up with the pace. Moreover, adhering to the specific cultural and religious prerequisites within a region (e.g. Halal standards) while simultaneously using well-proven HACCP processes is yet another challenge in itself. The food safety plan consultants develop must be flexible enough to incorporate these protocols, but cannot and should not put overall integrity of the program at risk. Other challenges include the teaching and acceptance by staff of HACCP protocols. What part of that is so difficult for what should be basic best practices at any half-decent restaurant.
Moreover, the cosmopolitan work force in Qatar with multiple expatriates bring about language problems and varied levels of food safety knowledge making training difficult. Long-term sustainability of the service may also pose operational challenges, particularly for small establishments with limited budgets to maintain infrastructure and resources that support HACCP measures.
In the end, just as is true of HACCP systems among many other food safety challenges too long to list in this short column, cultural attitudes towards food safety and Life Sciences Practices more generally can make or break HACCP Systems requiring consultants take a culturally sensitive approach when not only encouraging but designing for buy-in. These challenges require HACCP consultants in Qatar to be flexible, culturally sensitive and relentless as they continue efforts to maintain full food safety.
