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Sunday, December 21, 2008



NTERNATIONAL Organisation for Standardisation (ISO) 22000 standards integrate the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes. Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organising the knowledge required to establish an effective combination of control measures. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organisation and why others need not. ISO 22000, being a part of ISO 9000 family, which sets the standards for quality management systems, specialises in food safety management systems. There exists a range of different retail and private schemes that may generate risks of uneven levels of food safety, confusion over requirements, and increased cost


and complication for suppliers that may find themselves obliged to conform to multiple programmes. ISO 22000:2005, Food safety management systems – Requirements for any organisation in the food chain, backed by international consensus, harmonises the requirements for systematically managing safety in food supply chains and offers a unique solution for good practice on a worldwide basis. Incorporating the principles of the Codex Alimentarius Commission’s “Hazard Analysis and Critical Control Point” system for food hygiene, ISO 22000 also provides a single management system platform upon which more specific requirements, such as those developed by the various global food retailer organisations, may be incorporated. Help for small businesses to implement ISO 22000 food safety management systems:

ISO 22000, being a part of ISO 9000 family, which sets the standards for quality management systems, specialises in food safety management systems

ISO 22000, Food Safety Management Systems, The International Trade Centre (ITC) and ISO have released a new product designed to make it easier for small and medium-sized enterprises (SMEs) in the food sector to benefit from the advantages of implementing a food safety management system. The product consists of a combined handbook and CDROM, ISO 22000 Food Safety Management Systems – An easy-to-use checklist for small business – Are you ready? It is aimed at SMEs, both in developed and developing countries, for which a food safety management system meeting the requirements of the International Standard ISO 22000:2005 could be the entry ticket to increased business in the global market and participation in cross-border food supply chains. The checklist consists of questions covering various aspects of the setting-up, implementation and certification of a

food safety management system according to ISO 22000. Working through the questions in a step-by-step manner will enable managers of an enterprise to determine the present status of their business and will help them identify main areas for improvement. The checklist is in 13 parts, each covering a particular aspect of ISO22000, with an explanation of the relevant requirement and guidance on how to incorporate it into a food safety management system geared to the needs of user’s enterprise. Depending on “yes” or “no” answers given to the checklist questions, the user is directed to the next stage, or to additional guidance. Certification is not a requirement of ISO 22000 and both the standard and the checklist can be usefully implemented even when certification is not the goal of the enterprise. In addition, the checklist includes a chapter identifying the linkages between ISO 22000 and the ISO 9001:2000 standard for quality management systems, and provides a comprehensive list of websites addressing food safety. The content of the handbook and the CD-ROM is the same, with the latter adding the advantages of electronic navigation, plus the possibility of automatically • TURN TO PAGE II





First certification body in Dubai

Middle East food industry promotes standards I

SO IMPLEMENTED a seminar in Dubai, raising the awareness of Food Safety Management System (FSMS) and ISO 22000 certification, throughout the Gulf region. The purpose of this seminar was to support the dissemination process of the standard ISO 22000: 2005. The seminar helped organisations operating in the food chain in Gulf countries to understand the benefits of this standard and of modern techniques of food safety management. The seminar was attended by 117 participants from 5 countries (Bahrain, Kuwait, Oman, Qatar, United Arab Emirates). It explored the importance of food safety in the context of international trade, gave an overview of the ISO 22000 family of international standards, provided information on conformity assessment to support food safety, shared the region’s experience in implementing ISO 22000, and addressed the issue of mutual recognition in food safety certification. ISO in GCC is better recognised as GSO (GCC Standardisation Organisation) which is in collaboration with ISO. The name got highlighted in 2007, after a food safety management workshop was held in Saudi Arabia. The major objective of this workshop was to raise the level of hygiene awareness, establish quality infrastructure in the GCC countries and adoption of globally accepted practices and systems within the GCC food industry. Some of the other objectives of the workshop were: • Planning, building, implementing, operating, and maintaining a food safety management system allowing the organisation to produce a food product hygienically-safe for the consumer according to the intended use of the product

• The organisation’s abidance by the legislative and regulatory requirements of food safety and health • Assessment of consumer requirements and meeting them in regard to provision of hygienically guaranteed food products to ensure consumer satisfaction • Effective communication with other parties in the food chain such as suppliers, regulatory and control agencies, consumers and others, on all food safety issues • Commitment of the organisation to carry out the food safety policy and objectives it devised • Registration with any certification body as an objective evidence on the effective implementation of a food safety management system according to ISO 22000:2005 It is noteworthy that International Standard (ISO 22000:2005) is considered one of the latest standards issued

by the International Organization for Standardisation (ISO); a culmination of the ISO activities in the field of food safety and health. It is also a specific development of the Hazard Analysis and Critical Control Points (HACCP) system; putting it in the framework of unified and consistent procedures applied at all stages of the food chain, and certifying it as a management system of food safety with internationally unified criteria. Another very interesting workshop was held in Abu Dhabi, UAE, in regards to Food Safety and the Hazard Analysis Critical Control Point system. In collaboration with the GCC Standardisation and Metrology Authorities, the Emirates Authority for Standardisation and Metrology (EASM) organised a workshop in Abu Dhabi for 31 trainees representing five Gulf countries titled, ‘Food Safety and the Hazard Analysis and Critical Control Points system.’ The aim was to equip food quality inspectors with state-of-the-art systems and equipment to secure safer food and ensure better public health. The inspectors are familiarised with systems used in operations and inspection, all factors that affect food safety, and the inspection processes that are used by inspectors both in production stages and food manufactories until it reaches the consumer. The HACCP system largely depends on understanding its implications and functions from all involved in the field of food production and inspection. Its efficiency also depends on creating a legislative framework that will empower inspection authorities to enforce its implementation during the different stages of food production. Participants in the workshop focused also on other subjects related to the

HACCP system including the control of physical, biological, and chemical hazards. They discussed health implications in designing and using equipment in food manufactories, cleanness and sterilisation inside manufactories, modern industrialisation methods, ideal location and surrounding environment, stages of building the HACCP process, and the practical implementation of HACCP in food production activities.

Shangril-La hotel

While talking of ISO 22000 certification in Dubai, a name that is indispensible is Shangril-La. Recently, Hotel Shangri-La, Dubai has been awarded the ISO 22000 Food Safety Management System certification in accordance with the HACCP by the United Registrar of Systems (URS) Ltd. It is the first hotel in the whole of GCC to receive the ISO 22000 certificate. A new name in similar regards would be of Flex Middle East, Dubai, the subsidiary of Flex Industries Ltd., India, who have been accredited with ISO 22000-2005 Certification. This certification encompasses the 7 principles of HACCP and BRC, the highest and the only internationally recognised Quality Standards for Food and Food Packaging Safety. Flex Middle East, Dubai is the pioneer in holding this certification for Food Packaging application. In addition to this, they have also received the HACCP certification for Food Safety System. The Fairmont Dubai was recently accredited with the Hazard Analysis and Critical Control Point certification, recognising the hotel’s compliance with international food and safety standards practices. The Metropolitan Hotel, Dubai, has been awarded HACCP System certification by TUV Middle East. This is the first of Habtoor Hotels to be certified. As far as Dubai is considered, the Environment, Health and Safety (EHS) division had stepped up its campaign on the use of HACCP, a food safety system applied to food manufacturing companies to ensure safety and quality. The system requires third party certification of the plant’s implementation process and its compliance mechanisms. In Dubai, it is mandatory for food manufacturers to comply with HACCP. Dubai Municipality Food Control Section had set a deadline for the certification in June 2006 for all the food manufacturing companies. Ç


ITH 280,000 clients in more than 140 countries, Bureau Veritas Certification (formerly BVQI) is the world’s leading certification body. In addition to being the first international certification body worldwide to obtain ISO 22000 accreditation from DANAK, Bureau Veritas Certification is the first certification body in Dubai to be accredited by Dubai Accreditation Center (DAC) in the field of Food Safety Management System ISO 22000 and HACCP certification according to ISO/ IEC 17021 Standard. Many standards have been developed within food safety: specific company standards, legal regulations, as well as standards developed by retailers. Their proliferation made their application difficult. At the same time, food safety principles have spread across the world. The safety of foodstuffs has become a major issue for all players in the food chain. A single standard with worldwide reach, and including the food safety principles, thus became necessary.

What is ISO 22000? The ISO 22000 standard is the first international standard for implementation of a certified food safety management system. It covers Interactive communication, System Management and Hazard control. ISO 22000 has been designed with flexibility to enable a tailor-made approach to food safety for all segments of the food chain. What are the key benefits? • Organized and targeted communication among trade partners; • Optimization of resources (Internally and along the food chain) • Improved documentation; • Better planning, less post-process verification; • More efficient and dynamic control of food safety hazards;

• All control measures subjected to hazard analysis; • Systematic management of Prerequisite programmes; • Saving resources by reducing overlapping system audits Why choose Bureau Veritas certification? Bureau Veritas certification can help every player in the food supply chain to meet the highest standards of Quality, Health & Safety and Environmental compliance. Our auditors and inspectors are dedicated to specific sectors allowing them to better understand and assess your processes, and deliver a service meaningful for your business. In addition of being the first international certification body worldwide to obtain ISO 22000 accreditation from DANAK, Bureau Veritas Certification is the first Certification Body in Dubai to be accredited by Dubai Accreditation Center (DAC) in the field of Food Safety Management System ISO 22000 and HACCP certification according to ISO/ IEC 17021 Standard. Bureau Veritas Certification network spreads across more than 100 countries. This global presence means that its clients can receive the double advantage of international expertise combined with a genuine depth of local knowledge (language, culture, laws, customs, etc.) ensuring a high quality audit. The Bureau Veritas Certification Mark is a globally recognised symbol of your organization’s ongoing commitment to excellence, sustainability and reliability. Ç

ISO 22000

BUREAU VERITAS Certification

A recipe for safe food • CONTINUED FROM PAGE I

generating reports on the level of ISO 22000 maturity of the user’s enterprise, based on the answers to the checklist questions. ISO 22000:2005 specifies requirements for a food safety management system where an organisation in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. Less than two years after the publication of ISO 22000, the standard has been implemented by organisations in more than 50 countries as an alternative to more than 20 food safety schemes developed by individual companies and groupings in the sector for auditing their suppliers. It is applicable to all organisations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources. Ç




What is food safety? Ask anyone on the street for their definition and they will probably answer that it means food that is safe to eat


ONSUMERS ARE no longer just aware, they are becoming far more critical about potential hazards; most importantly they are demanding that the food they eat is in fact safe. At the end of the supply chain, it is retailers who make the final sale and as perceived by the consumer as most responsible for ensuring that food sold is safe. Controlling the entire food system is no easy task. It is a complex, competitive, multi-level system involving legal, political, social and economic forces. From farm to table, the volume of foodborne diseases and chemical, microbiological or physical food hazards is growing and ever changing. With the amount of chemicals (pesticides, agrichemicals, veterinary drugs) that are used in farming today, even the old adage that “an apple a day keeps the doctor away” must be questioned. For the caterpillar, one brief journey across the average apple is enough to kill it. Pesticides can be dangerous to human health and to the environment as well. Research studies envisage that the pesticide use has increased 50-fold since 1950 and 2.5 million tonnes of industrial pesticides are now used each year around the world. Most pesticides break down quickly in the environment, but some may be present in food products as a residue of the original chemical applied. As diets have become healthier so less processed foods and more fruit and vegetables are consumed in ever-greater quantities. It is this fresh produce which is most susceptible to an incidence of high pesticide residues. Work place contaminations such as Pathogenic and Food Spoilage bacteria due to unhygienic practices (cleaning and Sanitation), presence of allergens, toxins, antibiotic residues (veterinary drug residues) etc., are the other teething issues. A complex mix of local and national legislation and voluntary agreements regulate permitted quantities of chemical residues, control of allergenic ingredients and stipulate for pathogenic bacteria in food products. It’s a full time job identifying and detecting these hazards, helping to reduce their pres-

storage, retail and packaging. This standard creates a harmonized safety standard that is accepted the world over. WHY DUPLICATE FOOD SAFETY MANAGEMENT SYSTEM AUDITS. SGS provides “Food Safety Solutions” – Single Food Audit Pack

Rachid Cherkaoui Managing Director SGS Middle East Region

Dr. S.A. Mansoor System Service Certification Manager – Arabian Peninsula SGS Gulf Limited

ence and meeting increasingly strict guidelines. Additional surveillance of suppliers through auditing, rigorous testing and product inspection are vital components to running a transparent food supply system. These steps can help to build a comprehensive traceability system, support due diligence and ensure product certification. Throughout the entire food production chain, SGS Food Services provide efficient support and risk minimization through our local food experts / lead auditors and laboratories on raw, semi-manufactured foodstuff and final products in all principal segments of

the food chain. The measures and practices of SGS on food quality and safety include intricate analytical testing (DAC & ENAS accredited laboratory), Product and Hygiene inspection activities, Product & Process audits and Food Safety Management Systems Audits (HACCP, ISO 22K, BRC, SQF2000, IFS). These services assist companies to deliver food products that constantly meet their high quality standards as well the increasing complex regulatory standards of health, safety and environmental compliance.

As the world leading testing, inspection, verification and certification body, SGS has the unrivalled experience in the area of food safety and quality, with capabilities ranging across diverse and complex supply chains

ISO 22000: 2005 Management System Certification Different countries or regions, market industries and even retailers can have their own standards and requirements for food safety. However these standards do not sufficiently address some of the key issues within food supply chains, such as traceability or lack of interactive communication across the entire supply chain. Nor are they mutually recognised, which often leads to parallel work. ISO 22000 is the one universal food safety management standard that works across all others. It can be used by all organisations in the supply chain – from farmers to food services, to processing, transportation,

SGS provides a cost effective delivery through a single audit solution. Different food related standards/guidelines such as HACCP, BRC, IFS, SQF2000 and GMP can be clubbed with ISO 22000 in one audit visit. Other Management Systems such as Quality, Environment, Health and Safety can also be audited as well together with ISO 22000. This single food audit solution assist internal alignment of different management systems thus improving efficiency and other value propositions are less disruption to the company and minimize the duplication of documents. WHY SGS As the world leading testing, inspection, verification and certification body, SGS has the unrivalled experience in the area of food safety and quality, with capabilities ranging across diverse and complex supply chains. To date, thousands of food business around the world use SGS as their certifying body to perform the audit of their food safety management systems against various international standards, confirming SGS as the world’s preferred certifying body in food safety. Our full-time auditors are experienced food technologists. They have extensive experience in working with local food industry and they are familiar with all current legislation and developments in the food industry to bring their expertise across to your region. ABOUT SGS Established in 1878, SGS is the world’s leading inspection, verification, testing and certification company. SGS is recognised as the global benchmark for quality and integrity. With over 50,000 people, SGS operates a network of more than 1,000 offices and laboratories around the world. For more details visit: Ç

Setting standards in quality management Sanbook Quality Consultancy is your partner in building quality management systems. We utilize one of the top quality management systems in the world


ANBOOK QUALITY Consultancy is a multi-disciplinary and professionally managed consultancy established in Dubai in 2005 under the leadership of Dr. Sunil Manjarekar (MSc, Ph.D, Lead auditor for QMS, EMS, OHSAS, HACCP and ISO 22000 Certifications.) SQC is having its operations across GCC countries and India. SQC has been involved in providing a complete range of consultancy and training services in the fields of: • • • • • • •

ISO 9001:2000; ISO 14001; OHSAS 18001; ISO/IEC 17025; ISO /IEC17020; HACCP; and ISO 22000.

SQC has implemented many projects worldwide for food industries with respect to consultancy and food safety trainings. Food safety is a global concern. ISO 22000:2005 is one of the advanced food safety management systems introduced and widely accepted all over the world. Since ISO 22000 is a generic food safety management standard, and it can be used by any organisation directly or indirectly involved in the food chain. It applies to all organisations in the food chain. It doesn’t matter how complex the organization is or what size it is, and ISO 22000 can help ensure the safety of its food products. No organisation can afford to ignore its legal obligations with regard to food safety. Implicit in the successful management of food safety is the

development of an effective management system. This internationally recognised standard aims to harmonise the requirements for food safety management throughout the food supply chain. Objectives With the increasing demand for food worldwide and global acceptance of food safety standards, the need of the hour is to first acquire knowledge on the requirements of ISO 22000’s global standard, it’s applicability to the entire food chain and the benefits one’s organisation could draw from it. ISO 22000 will make it easier for organisations to implement HACCP (Hazard Analysis and Critical Control Point) system for food hygiene as it incorporates the principles of HACCP. Another benefit of ISO 22000 is that it extends the successful management system approach of ISO 9001:2000 quality management system standard which is widely implemented in all sectors but does not itself specifically address food safety. Sanbook Quality Consultancy is your partner in building quality management systems. We utilize one of the top quality management systems in the world. Our professional staff is uniquely qualified to assist you in developing and implementing a quality management system that is designed to meet your institution’s specific requirements and resources. Sanbook Quality Consultancy offers IRCA approved courses in QMS, EMS OHSAS 18001 and ISO 22000. For more information please visit our website Ç




ISO 22000 may apply to all types of organisations within the food chain ranging from feed producers, primary producers through food manufacturers, transport and storage operators and subcontractors to retail and food service outlets – together with inter-related organisations such as producers of equipment, packaging material, cleaning agents, additives and ingredients

Safe programme to ensure integrity of food supply chain


AILURES IN FOOD SUPPLY can be dangerous and cost plenty. ISO 22000 for food safety management systems is intended to provide security by ensuring that there are no weak links in the food supply chain. ISO 22000, Food safety management systems requirements throughout the food chain, is currently at the stage of Draft International Standard (DIS). It is expected to be available as an International Standard in 2005. The standard can be applied on its own, or in combination with other management system standards such as ISO 9001:2000, with or without independent (third party) certification of conformity. What is the standard about? ISO 22000 specifies requirements for a food safety management system in the food chain where an organisation needs to demonstrate its ability to control food safety hazards in order to consistently provide safe end products that meet both the requirements agreed with the customer and those of applicable food safety regulations. It aims to enhance customer satisfaction through the effective control of food safety hazards, including processes for updating the system. Who are the intended users? ISO 22000 may apply to all types of organisations within the food chain ranging from feed producers, primary producers through food manufacturers, transport and storage operators

voluntary national standards and other documents specifying auditable requirements for food safety management systems. The number of national standards has led to confusion. Consequently, there is a need to harmonize the national standards on an international level. The HACCP plan is used to manage the critical control points determined to eliminate, prevent or reduce specified food safety hazards from the product, as determined during hazard analysis. The advantages being, and subcontractors to retail and food service outlets – together with interrelated organisations such as producers of equipment, packaging material, cleaning agents, additives and ingredients. Why is it important now? Organisations that produce, manufacture, handle or supply food recognise the increasing requirement of customers for them to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety. ISO 9001:2000 on quality management does not deal specifically with food safety. Therefore, ISO 22000 has been introduced so as to keep a check on the food safety management system. As a result, many countries, such as Denmark, the Netherlands, Ireland and Australia amongst others developed

• Organised and targeted communication among trade partners • Resource optimisation (internally and along the food chain) • Improved documentation • Better planning, less post process verification • More efficient and dynamic food safety hazard control • All control measures subjected to hazard analysis • Systematic management of prerequisite programmes • Widely applicable because it is focused on end results • Valid basis for taking decisions • Increased due diligence • Control focused on what is necessary, and • Saves resources by reducing overlapping system audits. Ç


Golden eggs set freshness standard


L JAZIRA Poultry Farm L.L.C. established in 1999 with production capacity of 60 million eggs per annum is Dubai’s first egg producing poultry farm. Inspired by the slogan “Dubai — the City of Gold,’ Al Jazira Poultry branded its produce as ‘Golden Eggs’ as they have a bright golden yolk. The high quality of its eggs backed with a distribution network ensuring supply of the freshest eggs to the consumers to all the emirates have made “Golden Eggs” the number one brand in the whole country. Today Al Jazira farm produces more than 100 million eggs a year. The company is a limited liability firm promoted by the three renowned business groups of UAE: Al Maya Group, Lal’s Group and Khamas Group of Investments. Al Jazira Poultry Farm is located on Dubai – Al Ain road on a plot of land admeasuring about 1 million square metres. All production, packing, distribution, administrations operations are conducted from the farm. The farm has dedicated and highly qualified professionals to look after the various aspects of egg production, quality control, sales, marketing, distribution, administration, etc. Qualified veterinarians with extensive experience in the poultry industry take care of hen’s health & nutritional aspects. Egg Production Process & facilities Egg production basically involves bringing in one day old chicks (DOC), rearing them for about 20 weeks in separate buildings called ‘Rearing’ or ‘Pullet’ Houses till they are mature to lay eggs. At the age of 18-20 weeks they are transferred to production building called ‘Layer’ Houses. All these chicken houses are automatic environment controlled and all systems are equipped with state-of-the-art systems from Europe. Eggs from the layer houses are collected daily by means of automatic conveyors which bring eggs to egggrading and packing machines. These machines separate all eggs according to their weights and are packed for final sales. Feed for all the chickens is produced in-house ensuring use of only high quality inputs and in right mix required. The feed produced is fully vegetarian. No ingredient of animal source is used. Though this is an expensive way but it ensures that eggs do not have any offensive odour and have the finest taste. The farm has own source of ground water which is processed in the reverse osmosis plants and distributed for use

for the whole farm. The farm has electrical supply from Dubai Electrical & Water Authority. However, for additional safety reasons and unhindered operations it has arranged adequate alternate sources of power supply. ‘Golden Eggs’ are marketed all over the UAE in hypermarkets, supermarkets, groceries, etc. Some of the renowned hotels like Sheraton, Hilton, Radisson and Le Meridien use only ‘Golden Eggs’. The value added eggs DHA Omega-3 Golden Eggs and Lutein Golden Eggs are now being marketed & appreciated in the neighbouring markets as well. Fine Quality of Eggs Eggs are produced in extremely hygienic conditions using the best European equipment & systems. Chicken of the world’s best breed are flown in from Europe and are housed in watercooled & insulated houses where they do not get exposed to extreme climatic conditions and wild birds. Automatic systems ensure comfortable climate, supply of feed & cool drinking water in the chicken houses. Quality standard of drinking water for the chicken is maintained as per World Health Organisation standard for portable water. Feed for the chicken, mainly consisting of corn, soybean meal, etc., is manufactured in-house ensuring full quality control & freshness.

Certifications In the year 2003, Al Jazira Poultry Farm became the first egg producing farm in Dubai to get ‘HACCP’ certification by SGS Gulf Ltd. HACCP stands for ‘Hazard Analysis & Critical Control Points’ which is an internationally recognised food safety system. In simple terms it means that the certified company employs ‘Good Manufacturing Practices’ and has well defined & controlled production systems which result in a safe and good quality product. In the year 2004, the company was accredited with ISO 9001:2000 certification by Det Norske Veritas, Dubai, signifying adaptation of the international system of quality management. In the year 2006, the company achieved certification for ISO 14001 and OHSAS 18001, for Environment Management System and Occupation

Health & Safety respectively. In the year 2007, the company got certified for ISO 22000:2005 Food Safety Management System from DNV. DHA Omega-3 Golden Eggs Eggs in general are considered as highly nutritious food product rich in proteins, vitamins and minerals. However, “DHA Omega-3 Golden Eggs” launched in the year 2004 by the company in the UAE market are extra-nutritious as they are further enriched with Omega-3 polyunsaturated fats, Vitamin-E, a natural anti-oxidant & organic selenium, an essential micro nutrient. Omega-3 eggs are becoming quite popular in Canada, USA, the Far-East and in Europe. Omega-3 are long chain polyunsaturated fats which are also known as “good fats”. D.H.A. — decosahexaenoic acid — is the most important fatty acid in Omega-3 which according to recent scientific research offers a variety of health benefits. DHA is mostly found in deep sea algae, cold water fish such as mackerel, sardines and herring, canola oil, flax seed and walnuts, etc. Researches have shown that the Japanese and the Eskimos have lower incidences of cardiovascular diseases. The main reason found was that their diet was rich in polyunsaturated fatty acids obtained from fish. DHA Omega-3 Golden Eggs are produced by feeding hens a 100 per cent vegetarian diet, consisting of grains & blended with deep seawater algae that is rich in DHA & Omega-3. Eggs are regularly tested in renowned laboratories in Europe to ensure their contents. Lutein Golden Egg In the year 2006, the Al Jazira Poultry Farm launched another variety of nutritionally enriched eggs – ‘Lutein Golden Eggs’. Lutein is a yellow pigment found in green vegetables, corn and egg yolks which protects living organisms against ultra violet radiation & is beneficial for eyesight. Lutein Golden Eggs contain about 15 times more Lutein as compared to regular eggs. These eggs are selling very well not only in the UAE market but in the neighbouring countries as well. Ç

WELL KNOWN BENEFITS OF DHA, VITAMIN E AND ORGANIC SELENIUM THAT ARE ENDORSED WORLDWIDE: • It supports healthy heart function and bloodvessel flexibility. Omega-3 fatty acids have been shown to play a part in keeping cholesterol levels in the human body low, stabilising irregular heartbeat (arrhythmia) and reducing blood pressure. These fatty acids are natural blood thinners and reduce the stickiness in the blood vessels that can lead to complications such as blood clots and stroke.

A COMPARISON The benefits of Omega -3 eggs over normal eggs are evident through a comparison of their nutrients.

Normal Egg

DHA Omega-3 Golden Eggs

Based on 60 g / egg 30 - 35 mg 800 - 900 mg 0 - 10 mg 220 - 250 mg 0.5 - 0.8 mg Not available 2.2 - 2.5 gm

Based on 60 g / egg Omega-3 Omega-6 DHA Cholesterol Vitamin E Selenium Saturated Fatty Acids

280 - 300 mg 700 - 800 mg 140 - 150 mg 120 - 130 mg 4.5 - 5.0 mg 20 - 30 mic. g 1.9 - 2.0 gm

Advised Daily Intake DHA : Min 300 mg / day (WHO, Health Canada, British Nutrition Foundation) Vitamin E : 10 - 15 mg / day Selenium : 40 - 50 mic. g / day

• Diets high in Omega-3 fatty acids have shown to dramatically improve the chances of survival for people suffering from autoimmune diseases such as rheumatoid arthritis, lupus, Raynaud’s disease and so on as they help the arteries to stay inflammation-free. • Our brain is remarkably fatty and needs Omega-3 to function properly. Having a diet rich in Omega-3 can regulate your mental health and - Promotes healthy blood fat profile - Supports healthy blood fat profile - Supports healthy eyes and good vision - Supports healthy pregnancy and development of the foetus - Helps to reduce premature delivery and is essential for an infant’s brain and eye development - Helps to bring glow to skin and hair - Helps to reduce depression after delivery





Professional assistance, training to food firms

ISO 22000:2005 - Revised for enhanced safety

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formity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction; To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain; To ensure that the organisation conforms to its stated food safety policy, To demonstrate such conformity to relevant interested parties, and To seek certification or registration of its food safety management system by an external organisation, or make a self-assessment or self-declaration of conformity to ISO 22000:2005. Ç

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N 2005, ISO 22000 was revised and required organisations to have specific requisites to achieve the ISO 22000 certification. They were mandatory and beneficial for the organisation as well as the consumers. • To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer; • To demonstrate compliance with applicable statutory and regulatory food safety requirements; • To evaluate and assess customer requirements and demonstrate con-



Providing realistic solutions


MPHASYS MANAGEMENT Consulting is a Dubai-based management consultancy firm providing global, best-in-class, realistic solutions that result in profitability and long-term sustainability. Having a vast network of consultants and subject matter experts, our services are tailored to meet your unique business needs. We at Emphasys do not believe in short cut or “Off the shelf” solutions. The company stands for outstanding service excellence, flexibility and competitive pricing. Our consultancy covers the following aspects: Restaurant start-up, restaurant restructuring, corporate formation and logo creation, brand building, site selection negotiations, feasibility studies, budget creation for your project, breakeven analysis, business plan creation, menu development, equipment selection, architectural advisory and coordination, employee hiring and policy development, soft and grand opening guidance, comprehensive training, regulatory compliance and

HACCP — EFFECTIVE TOOL TO PREVENT FOOD CONTAMINATION Hazard Analysis and Critical Control Point (HACCP) is an effective tool to prevent food contamination that has been widely accepted worldwide. In addition, a number of countries have developed their national food safety management standards. Recently, an international effort harmonized these standards into a single ISO standard, ISO 22000, which strengthens the HACCP system in several ways and is fully compatible with other ISO standards, such as ISO 9001. ISO 22000 strengthens HACCP by linking the plan to prerequisite programmes and defining management’s responsibilities.

standardisation, auditing, and Mystery Shopper. We provide a range of consulting services targeted at the organisation’s knowledge that will help them underpin critical decisions aimed at enhancing the client organisation’s performance, compliance with legal and other regulatory or corporate governance requirements and/or conformity with International Standards or Models. STANDARDIZATION CONSULTING • HACCP • ISO 22000 (Food Safety Management System) • GMP (Good Manufacturing Practices) • BRC (British Retail Consortium) • IFS (International Food Standard) • SQF (Safe Quality Food) • ISO 9001 (Quality Management System) • ISO 14001 (Environmental Management System) • ISO 18001 (Occupational Health and Safety Management System) • TQM (Total Quality Management) • CE Mark • Lean Management • Six Sigma

Value added auditing services URS offers UKAS accredited certification services to organisations of any size that operate within the accredited scope, without discrimination or pre-condition


NITED REGISTRAR of Systems (URS) is an independent third party certification body offering certification and training services across a wide range of businesses, including industrial, commercial and publicly owned organisations. URS provides value added auditing services which are cost competitive. As your certification body, URS firmly believes that any adopted regulation, no matter how interpreted, must be beneficial to an organisation or the regulation simply becomes redundant and a burden. CERTIFICATION SERVICES: URS is the FIRST certification body in the world offering HACCP Certification along-with ISO 9001 under UKAS accreditation. URS also offers UKAS accredited certification services to organisations of any size that operate within the accredited scope, without discrimination or pre-condition. These certifications include ISO 22000, ISO 9001, ISO 14001, OHSAS 18001, ISO 27001 etc. URS is authorized by local authorities to provide Food Safety certification services in UAE. TRAINING SERVICES: URS offers various Food Safety trainings on

HACCP & ISO 22000 including the ISO 22000 IRCA Registered Lead Auditor Course. For more information: Mail:, Website:

Hazard Analysis and Critical Control Points (HACCP) enables the producers, processors, distributors and exporters of food products to utilize technical resources efficiently and in a costeffective manner in assuring food safety


AZARD ANALYSIS and Critical Control Points (HACCP) is a systematic approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards so that key actions, known as Critical Control Points (CCP’s), can be monitored to reduce or eliminate the risk of food safety hazards. The system is used at all stages of food production and preparation processes, including packaging, distribution etc. HACCP has become synonymous with food safety. The HACCP concept was pioneered in the 1960s by the Pillsbury Company, the US Army and NASA as a collaborative development of the production of safe foods for the space programme. NASA wanted a ‘zero defects’ programme to guarantee safety while reducing dependence on finished product sampling and testing. HACCP emphasized control of the process as far upstream in the processing system as possible by utilizing operator control and/or continuous monitoring techniques at critical control points. Pillsbury presented the HACCP concept publicly at a conference for food protection in 1971. The US Food & Drug Administration (FDA) completed the use of HACCP principles in the promulgation of low acid canned food regulations in 1974. In the early 1980s, other major food companies adopted the HACCP approach. Since then, HACCP has been recognised internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on riskassessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. HACCP enables the producers, pro-

cessors, distributors and exporters of food products to utilize technical resources efficiently and in a cost-effective manner in assuring food safety. The consultants at ETA Consultancy provide assistance through highly qualified professionals who have performed hundreds of audits and consultancy projects and have a wide spectrum of technical expertise. ETA Consultancy consultants provide consulting, training, auditing and system management services designed for the unique profile of your company. We treat our clients’ business as our own. We design turnkey solutions to meet the needs of food industries including the following: • Gap Analysis • Food Safety System Documentation Development • Training - System & Internal Auditor • System Implementation Assistance • Conducting on-site Internal Audits • Management Review Assistance • Third Party Certification body Selection • Certification Audits Assistance

HACCP concept was pioneered in the 1960s by the Pillsbury Company, the US Army and NASA as a collaborative development of the production of safe foods for the space programme. NASA wanted a ‘zero defects’ programme to guarantee safety while reducing dependence on finished product sampling and testing


ISO 22000  

Special Supplement on Food Hygine Satndards

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