A Guide To The Preparation of A HACCP-Based Food

A Guide to the Preparation of a HACCP-Based Food Safety Management System for Labour Camps
‫جـهـاز أبــوظـبـي للرقابة الغذائية‬

ABU DHABI FOOD CONTROL AUTHORITY
CODE OF PRACTICE
No. (23)/2012
A Guide to the Preparation of a HACCP-Based Food

Safety Management System for Labour Camps
Endorsed by BOD
24 December 2012
ADFCA- 5990-08-2014
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A Guide to the Preparation of a HACCP-Based Food Safety Management System for Labour Camps A Guide to the Preparation of a HACCP-Based Food Safety Management System for Labour Camps
Table of Contents
Contents Pages
ACKNOWLEDGEMENTS 6
ABBREVIATIONS 7
PART 1: INTRODUCTION 8
1.1 BACKGROUND 8
1.1.1 Meeting the needs of Abu Dhabi food service businesses 8
1.1.2 What is a food safety management system (FSMS)? 8
1.1.3 A FSMS for the food service industry? 9
1.1.4 Why is a FSMS needed? 10
1.2 SCOPE 11
1.2.1 Labour Camps 12
1.3 RELATED DOCUMENTS 13
1.4 DEFINITIONS 13
1.5 FSMS DOCUMENTS AND RECORDS: PRESENTATION STYLE 14
1.5.1 FSMS Manuals 14
1.5.2 Control of FSMS documents and records 15
1.5.3 Starting a new FSMS or converting an existing one. 15
PART 2: CONTENTS OF THE MANUAL 16

2.1 THE LABOUR CAMP 16
2.1.1 Labour Camp operation 16
2.1.2 Food premise: structure, facilities and large equipment 16
2.2 ROLES AND RESPONSIBILITIES 17
2.2.1 Responsibilities inside the kitchen 17
2.2.2 Responsibilities outside the kitchen 17
2.2.3 Documentation of roles and responsibilities 17
Published by: 2.3 CONTRACTUAL ARRANGEMENTS 18
Abu Dhabi Food Control Authority 2.4 FOOD SAFETY PRACTICES 18
P.O. Box 52150 2.4.1 The Menu(s) 19
Abu Dhabi 2.4.2 Documentation requirements: Safe Operating Practices (SOPs) 19
+971 (0)2 818 1111 2.4.3 Record Keeping Requirements 21
2.5 KITCHEN PRACTICES: GHP DOCUMENTATION & RECORDS 22
©2013 Abu Dhabi Food Control Authority 2.5.1 GHP Standard Operating Procedures 22
No part of this publication can be reproduced, stored or transmitted in any form without the 2.5.2 GHP Supporting technical documents 22
written permission of the Abu Dhabi Food Control Authority. 2.5.3 GHP Record keeping requirements 22
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2.6 KITCHEN PRACTICES: HACCP DOCUMENTATION & RECORDS 22 2.16 SPECIAL EVENT 36
2.6.1 Standard Operating Procedures 22 2.16.1 Apply for a permit for public events 36
2.6.2 Supporting Technical Documents 23 2.16.2 Plan ahead 36
2.6.3 Example 1: HACCP SOPs required for Chicken Curry 23 2.16.3 Contractual Arrangements For Special events 36
2.6.4 Example 2: HACCP SOPs required for Prawn Salad 23 2.16.4 Documentation requirements for individual contracts 37
2.6.5 HACCP record keeping requirements 24
2.7 MANAGEMENT PRACTICES: DOCUMENTATION & RECORDS 24 PART 3: REGULATORY COMPLIANCE 38
2.7.1 Standard Operating Procedures 24 3.1 FSMS APPROVAL 38
2.7.2 Supporting Documents 24 3.1.1. ADFCA Compliance audit procedure 38
2.7.3 Record Keeping requirements 24 3.1.2 Commercial Third Party Audits & FSMS Certification 39
2.8 SUPPLIER SAFETY ASSURANCE 25 3.2 SAMPLING AND TESTING 40
2.8.1 Criteria for supplier safety assurance 25 3.2.1 ADFCA Requirements 40
2.8.2 Food safety specifications for foods and food contact materials 25 3.2.2 End-product testing 40
2.8.3 Critical suppliers 25 3.2.3 Official sampling by ADFCA 40
2.8.4 Documentation & record keeping requirements 26 3.2.4 Temporary storage of food samples 41
2.9 TRANSPORT AND DELIVERIES 26
PART 4: ANNEXES 42
2.9.1 Documentation & record keeping requirements 27
2.10 CALIBRATION 27 4.1 ADFCA DOCUMENTATION & RECORD KEEPING TEMPLATES 42
2.10.1 Calibration Register 27 4.1.1Template 1 Contract Information (one to be completed for each contract) 42
2.10.2 Documentation & record keeping requirements 28 4.1.2 Template 2 Summary of Approved Suppliers 43
2.11 TRACEABILITY & RECALL 28 4.1.3 Template 3 Approval Criteria for Critical Suppliers 44
2.11.1 Product / ingredient identification 28 4.1.4 Template 4 Calibration Records 45
2.11.2 Receipt of foods 29 4.1.5 Template 5 Pre-assessment for special events 46
2.11.3 Product Recall 29 4.1.6 Template 6 HACCP Chart for Chicken Curry (technical summary) 47
2.11.4 Documentation and record keeping requirements 29 4.1.7 Template 7 Checklist of ADFCA requirements for FSMS documents & records 48
2.12 VALIDATION 30 4.2 END PRODUCT TESTING 50
2.12.1 Requirements for validation 30 4.2.1 Limitations 50
2.12.2 Critical Limits 30 4.2.2 HACCP-based management 50
2.12.3 Example: Validation of safe hot-holding procedures. 30 4.2.3 Validation of control measures 50
2.12.4 Documentation and record keeping requirements 31 4.3 THE APPLICATION OF CODEX HACCP PRINCIPLES IN CATERING 51
2.13 TRAINING 31 4.3.1 A comparison of the classical and new method of applying HACCP principles 51
2.13.1 Induction Training 32 4.3.2 Preliminary procedures (Step 1 - 5) 53
2.13.2 Essential Food Safety Training 32 4.3.3 Principle 1: Hazard Analysis (Step 6) 53
2.13.3 On-the-job Training 32 4.3.4 Principle 2: Identify CCPs (Step 7) 54
2.13.4 Food Safety Management / HACCP Training 32 4.3.5 Principle 3: Identify Critical Limits (Step 8) 54
2.13.5 Documentation and record keeping requirements 32 4.3.6 Principle 4: Monitoring (Step 9) 55
2.14 VERIFICATION 33 4.3.7 Principle 5: Corrective Actions (Step 10) 56
2.14.1 Audit 33 4.3.8 Principle 6: Verification (Step 11) 56
2.14.2 Management Review 33 4.3.9 Principle 7: Record keeping (Step 12) 57
2.14.3 Additional Verification Activities. 34 4.4 OVERVIEW OF HACCP FOR CATERING PROJECT 58
2.14.4 Documentation & Record Keeping Requirements. 35 4.5 REFERENCES 59
2.15 SPECIALIST PROCESSING TECHNIQUES 35
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ACKNOWLEDGEMENTS ABBREVIATIONS
The Abu Dhabi Food Control Authority has consulted with many industry stakeholders in the
development of this Code of Practice. The Authority would like to acknowledge this valuable
input and support. ADFCA Abu Dhabi Food Control Authority
In particular, the Authority would like to express its thanks and appreciation to the following
organizations: CCP Critical Control Point
CPU Central Production Unit

Abu Dhabi National Hotels
Al Heel Restaurant EFST Essential Food Safety Training
Al Hossam Construction
FAO Food and Agriculture Organization
Al Jaber Company
Al Khaleej Hospitality FSA Food Standards Agency (UK)
Ascon Construction
FSAI Food Safety Authority of Ireland
Beach Rotana (Abu Dhabi)
Bin Thani Restaurant FSMS Food Safety Management System
‘D Club’ Life Line Group
GHP Good Hygiene Practice
Consolidated Contractors International Company
El Dorado Restaurant HACCP Hazard Analysis Critical Control Point
Emirates Fast Food LLC Mc Donalds
MSQA Meat Safety Quality Assurance System (Australia)
Forte Hotel
Global Emirates Company NZFS New Zealand Food Safety Authority
Hotbrands International
PRP Prerequisite Program
Jumeirah Hotel (Abu Dhabi)
Khalidiya Palace Rayhaan by Rotana SOP Safe Operating Practices
Kuwait Food Company Americana
WHO World Health Organization
National Catering Company
Rainbow Catering
Royal Catering
Soulfull Restaurant
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PART 1: INTRODUCTION GHP and HACCP have a relatively long history. They were elaborated
by the International Codex Alimentarius Commission in 1969 and 1993
respectively1. Whilst the requirements of GHP are applicable to the whole
1.1 BACKGROUND
food chain, the 1993 methodology was developed for manufacturing,
and attempts to implement this ‘classical 12 step method’ in the food
service industry have largely failed2,3.
Figure 1: An overview of the components of a food safety management system
1.1.1 Meeting the needs of Abu Dhabi food service businesses
This Code of Practice is the output of a 2 year research and development project - HACCP for
Catering (2010 - 2012) - conducted by the Abu Dhabi Food Control Authority (ADFCA). The project
was initiated to ensure that any guidance would reflect international best practice but importantly,
would also be specific to the current needs of Abu Dhabi businesses.
The project involved a process of international benchmarking followed by a gap analysis to

identify business needs, alongside an extensive stakeholder engagement process. The project is
summarised in Annex 4.4 and further details can be found on the ADFCA website www.adfca.ae.
1.1.2 What is a food safety management system (FSMS) ?
A food safety management system is a risk based method of controlling operational food safety
hazards in businesses. As can be seen in Figure 1, it involves the control of both general and specific
hazards through the implementation of food safety practices based on GHP (Good Hygiene
Practice) and HACCP (Hazard Analysis Critical Control Point) respectively.
1.1.3 A FSMS for the food service industry?
The term “good hygienic practices” is based on the definition of food hygiene in the Codex General
Principles of Food Hygiene1. For consistency, the term GHP is used throughout the document as an The methodology for applying HACCP principles in sectors other than large scale manufacturing
equivalent term to Pre-requisite Programs (PRPs). has been the subject of much research and development in the current decade2, 3. In 2001, the
UK Food Standards Agency (FSA) commissioned work at Salford University which resulted in
As can be seen from Figure 1 the design and construction of the food premise, along with the the development of an innovative new method of HACCP for the food service industry4,5,6. The
necessary facilities and equipment is a pre-requisite for a safe system. In the Emirate of Abu Dhabi characteristics of the method are listed in Figure 2. The FSA subsequently adapted the method to
there is a licensing program whereby ADFCA ensure that food service businesses meet these basic suit the needs of small food service businesses in a product known as ‘Safer Food Better Business7,8.
requirements. This Code is only applicable to food businesses that have a current license.
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This ‘new method of managing food safety’ was a result of a rigorous process food industry sector with well documented difficulties of managing food safety, a predominance
of development, research and evaluation that confirmed its effectiveness of small businesses, lack of technical expertise, language problems and minimum resources.
and utility 9,10,11. It has subsequently received recognition by the Codex
Alimentarius Commission, the Food and Agriculture Organisation and World This Code of Practice will provide a framework for food service businesses to develop an effective
Health Organisation and established as a benchmark for new ‘evolving FSMS and consistently achieve good food safety outcomes and compliance with ADFCA
methodologies2. It has been adopted by many national governments with requirements. Another important output of a FSMS is the improvement of overall business
elements incorporated into best practice guides worldwide12,13,14. ADFCA performance through modern standardised, rigorous management approaches9.
have adopted and further developed this new method to meet the needs
of Abu Dhabi businesses. 1.2 SCOPE
Figure 2 Characteristics of the new method of HACCP for food service2. This is one of a series of Code of Practice documents designed to support businesses in the
implementation of a HACCP-based food safety management system (see Figure 3).
1. Merging both the general (GHP) and specific (HACCP) hazards into one food safety
management system. Figure 3 Guides to the development of a HACCP-based Food Safety Management System.
2. Grouping similar hazards and controls to facilitate the operation of HACCP by the business.
Codes of Practice (1-8)
3. Using validated sensory parameters for critical limits of cooking and chilling practices.
1 Food Service Contractors
4. Supplying businesses with information on risks and hazards in order to reduce the levels of
2 Hotels
scientific knowledge and judgment required by the business.
3 International Restaurant Chains
5. Utilizing methods that reduce the quantity of record keeping ( e.g. use of a “diary” or simplified
4 Local Restaurant Chains
records based on “management by exception”)
5 Schools & Hospitals
6. Verification done routinely by self-audit, i.e. activity is undertaken by the manager responsible
6 Traditional Kitchens
and intermittently by official enforcement officers
7 Labour Camps
7. Underpinned by the 7 HACCP principles.
8 Small Businesses
Further details of how this method aligns with the 12-step manufacturing method of applying HACCP principles can be
found in Annex 4.3. The Code is divided into 4 parts. Part 1 describes a framework in which to develop and design
the operational procedures that will drive the FSMS. This is followed by Part 2 which gives a step
1.1.4 Why is FSMS needed? by step guide to the requirements of the system. Part 3 outlines the process for gaining ADFCA
approval of the system. Part 4 provides an Annex of supplementary documents.
Despite great advances in modern technology, producing safe food and keeping food safe
remains a worldwide public health problem. Available data indicates that most cases of illness Figure 4 External view of Labour Camp in Western Region of Abu Dhabi
result from the mishandling of food at some stage along the food chain, and that with appropriate
management, it is preventable.
The implementation of a HACCP-based food safety management system (FSMS) is internationally

agreed as the most effective business intervention to protect the public from food borne disease.
As a regulator, ADFCA has a responsibility to ensure that industry practices result in safe food. As
part of a continuing effort to strengthen food control ADFCA has issued new legislation (Regulation
6, 2010) that requires HACCP-based food safety management systems in all food businesses across
the Emirate.
The food service industry has been identified as a priority given it is the largest and most diverse
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1.2.1 Labour Camps 1.3 RELATED DOCUMENTS
The provision of meals for large numbers of migrant workers is identified as a distinct type of The following relevant ADFCA legislation should be available in the business as a reference
catering operation15. This will usually involves the large-scale production of a limited menu. whist developing a FSMS, particularly the Code of Practice for Food Hygiene for the Food Service
The numbers required for each meal time will usually calculated well in advance, therefore the Industry. Soft copies can be downloaded from the ADFCA website.
operation can be organised to avoid the necessity of reheating previously cooked foods and a. ADFCA Regulation No (1) for the year 2008 Description of Violations Related to Food & its
reducing waste. Handling.
b. ADFCA Food Law No (2) for the year 2008 Food Law.
This Code is only concerned with those Labour Camps that own and operate their own kitchens. c. ADFCA Regulation No (4) for the year 2011 Food Traceability & Recall.
If the camp has contracts with other companies, either to provide meals or prepare them in their d. ADFCA Regulation No (6) for the year 2010 Food Hygiene throughout the Food Chain.
own kitchens, then the camp management do not have a legal responsibility to develop and e. ADFCA Code of Practice No (6) for the year 2011 HACCP for the Food Manufacturing Industry.
operate a FSMS. This is the responsibility of the catering contractor and this should be explicitly f. ADFCA Code of Practice No (13) for the year 2011 Food Hygiene for the Food Service Industry.
identified in the contract (see Code of Practice for Food Service Contractors).
1.4 DEFINITIONS
Figure 5 Labour camp Dining Room
In this Code of Practice the terms and expressions of Law No 2 (2008) shall apply, in addition to the
following, unless the text indicates otherwise:
Food Service* Food and beverage serving activities providing complete meals
or drink fit for immediate consumption, whether in traditional
restaurants, self service or take away restaurants, whether as
permanent or temporary stands with or without seating.
Food Safety Management A risk management system that controls both specific and
System general operational hazards using the seven principles of
HACCP (Hazard Analysis and Critical Control Point) and Good
Hygiene Practices (GHP) as described by the Codex Alimentarius
Commission.
HACCP A systematic approach to the identification, evaluation and
control of food safety hazards based on seven principles
described by the Codex Alimentarius Commission.
GHP A system of controlling general food safety hazards that are
relevant to most food businesses, as described by the Codex
Alimentarius Commission.
* The term ‘catering’ is used by some Governments to describe the same general activity.
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1.5 FSMS DOCUMENTS AND RECORDS: PRESENTATION STYLE d. Identify recording sheets or logs by a title and form or document number, both of which
should be quoted whenever the form is referred to.
Labour camps are required to document their system, describing all procedures employed within e. Clearly label flow charts, diagrams, tables and checklists for easy reference.
the scope of their operation, to ensure that food safety issues are addressed. Whilst the FSMS may
cover operations outside the scope of ADFCA requirements these will not be subject to regulatory To facilitate amendments, the FSMS Manual should:
compliance audits. a. Be prepared in loose leaf form.
b. Provide an adequate numbering system to identify each page and the total number of
It is important to recognise that, in the context of a FSMS, the terms ‘documentation’ and ‘record pages in each Section (e.g. Page 1 of 23) and the date of issue
keeping’ represent two distinct parts of the system. FSMS ‘record keeping systems’ confirm what c. Include a Table of Contents.
actually takes place on a day-to-day basis and provides evidence of actual events e.g. internal
audits or temperature checks. FSMS documentation provides the evidential base for the HACCP Major sections or chapters should be tabbed for quick reference. A well structured FSMS Manual
system e.g. the procedures and supporting documents for all food safety related practice in the assists all parties, being easier for both company staff and ADFCA auditors to use.
business
Given that the essence of a food safety management system is to strive for improvement, no FSMS
1.5.1 ‘FSMS Manuals’ Manual is ever finalised and should be constantly reviewed and updated.
The method of developing and retaining food safety related documents and records are not 1.5.2 Control of FSMS documents and records
prescribed by ADFCA. Businesses can present the relevant aspects of the FSMS in any way they
find useful, as long as all required components are included (see Section 4.1 Template 7) and are The FSMS should be kept up-to-date at all times. Procedures should be developed that identify
easily identifiable for ADFCA audit purposes. methods for adding, amending or deleting documents and record keeping forms as well as the
approval for their issue.
However, most labour camps in Abu Dhabi choose to provide a FSMS Manual that acts as a guide
or index to the full food safety management system. It is important to recognise that this Manual does The larger the business the more processes and procedures are needed to control the documents
not replace the need for appropriate FSMS documents and records in each kitchen. For example, there and records related to food safety. However, most labour camps already have ‘document control
may be a Company FSMS Manual linked to a number of smaller Kitchen FSMS Manuals (one in each procedures’ in place (for quality assurance purposes) so this element of the FSMS will be routine.
kitchen). In addition, there should be a method of storage of all records generated to ensure they ADFCA will not review the ‘document control’ procedures.
are accessible for trend analysis, internal reviews, regulatory audits etc
1.5.3 Starting a new FSMS or converting an existing one.
Format & Layout
Many labour camps will have a system in place for managing food safety prior to the publication
of this Code of Practice. They should therefore study the requirements of this document and then
The fundamental purpose of documents and records is to guide employees. To meet this purpose,
decide whether to develop new FSMS Manual(s) or convert their existing ones. In either case a
documents and records must be:
phased implementation should be planned, documented and discussed with ADFCA if necessary.
a. Fit-for-purpose

b. Easy to understand
When all the components of the FSMS (as detailed in this Guide) have been written and
c. Concise
implemented, the labour camps may then apply to the ADFCA HACCP Audit Team for approval
of the system (see Part 3). Food safety managers are encouraged to liaise with ADFCA during the
To achieve this, the following general principles should be considered:
development phase to ensure that best practice is followed. Stakeholders will be invited to attend
a. Use tables, diagrams and other forms of easily assimilated instructions wherever possible.
workshops and training on a regular basis.
b. Group similar sections together, rather than scatter references.
c. Cross-reference thoroughly, particularly recording sheets or logs.
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PART 2: CONTENTS OF THE MANUAL 2.2 ROLES AND RESPONSIBILITIES
2.1 THE LABOUR CAMP ADFCA clearly identifies the person responsible for the safety of food served to customers as the
‘food business operator’ (Regulation 6, Article 3). This is either the owner or, when the owner is not
2.1.1 The operation involved in the day to day operation, a person to whom the responsibility is delegated.
In order to assess the food safety management system of the labour camp, ADFCA requires a total Whilst it is possible for the owner to also work in the business and manage the kitchen (referred to
‘picture’ of the operation. as the ‘owner-manager’) it is usual for most organizations to have a number of people sharing the
responsibility on a day-to-day basis.
In food safety terms the operational unit is the kitchen. The camp may have one large kitchen or
multiple kitchens operating over more than one site. It is best to illustrate this using a flow chart The first step in establishing a food safety management system is to identify the roles and
or diagram. responsibilities of all those involved. This is important for accountability (i.e. in the case of an
outbreak of food borne disease, customer complaints or an external audit) as well as ensuring
2.1.2 Food premise: structure, facilities and large equipment efficient and safe operational activities.
A simple floor plan should be included in the FSMS to show the location of partition walls, 2.2.1 Responsibilities inside the kitchen
preparation areas, loading and receiving areas, facilities and large equipment. Work flow should
be indicated if possible and also any separation of high and low risk areas. An example is shown At the centre of any food service business is the kitchen. Every kitchen has someone in charge of
in Figure 6. food preparation. This person, often called the ‘head chef’ is ultimately responsible for aaspects of
the daily output of the kitchen, including food safety. In the language of food safety management
Figure 6 Example of kitchen floor plan
he/she is the ‘kitchen food safety manager’. For the purposes of FSMS the ‘title’ is not significant,
what is important is the identification of the person responsible for food safety and who he/she
delegates responsibility to when they are off the premises.
2.2.2 Responsibilities outside the kitchen
Labour camps have a relatively complex organizational structure, compared to many food service
businesses. Responsibility for food safety outside of the kitchen(s) is divided between departments
managing functions such as: purchasing, maintenance, transport, contracts, stock control and
storage. There may also be one or more ‘hygiene managers’ employed to assist with food control.
2.2.3 Documentation of roles and responsibilities
The roles and responsibilities of all those involved in decision making, with respect to food safety,
should be identified in a clear and consistent manner. An organizational structure may be useful.
In particular the food safety manager of each kitchen should be identified. This should include the
person(s) that share this responsibility (e.g. during holidays and days off ).
Each of the people named in the structure should have their role in food safety elaborated in their
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job description. This part of the job description should be either (1) copied and added to the FSMS Figure 7 The ADFCA five pillars of food safety
or (2) referenced in the FSMS with location identified in other documentation for example, HR
records. For each kitchen the food safety manager (who is in charge of food production) should be
identified. The person(s) who assumes responsibility when this person is not on duty should also Safe Food Production
be identified. The HACCP team structure, to identify the hierarchy of decision making with regard
to food safety, should also be identified.
Safe Food Handling Management
It is also important to keep records of all food safety issues discussed at company meetings,
including specific HACCP meetings.
2.3 CONTRACTUAL ARRANGEMENTS

Cross Contamination Cooking Cleaning Chilling Management Control
If food is produced for any external ‘special events’ then relevant contractual information needs to
be documented in the FSMS Manual. This includes food produced for clients in homes, wedding
halls or temporary kitchens etc. See Section 2.16 for further details.
In summary, if a business has (1) documented safe practices for all relevant activities and (2) records
to demonstrate they are managed at all times , then they have the evidence to prove they have an
2.4 FOOD SAFETY PRACTICES effective food safety management system.
The requirements of a food safety management system, just as with quality assurance systems, 2.4.1 The menu(s)
focus on written procedures. However, for the FSMS only those activities that have an impact on
food safety are required. These include practices that relate to the direct handling of food (Section The starting point for the development and documentation of food safety practices in any food
2.5 Kitchen Practices) and also those activities that indirectly contribute to the safety of menu- service business are the food items prepared in the kitchen. The menu(s) are therefore an essential
items (Section 2.6 Management Practices) such as purchasing and training. part the FSMS and should be included in the FSMS Manual and updated as required.
To determine the practices that need to be documented it is useful for the manager to consider 2.4.2 Documentation requirements: Safe Operating Practices (SOPs)
the answers to the following questions, that relate directly to the ADFCA ‘five pillars of food safety’
(see Figure 7). A Safe Operating Practice (SOP) is a set of instructions detailing all relevant steps that need to be
followed to complete a task successfully. SOPs can be used as part of training programs, providing
a. How do you know food is safely cooked? evidence for auditing or inspection and may also be used in the preparation of a legal defense, if
b. How do you know food is safely chilled? ever needed.
c. How do you prevent cross contamination?
d. How do you know your premises are clean? How to write Safe Operating practices
e. How do you manage these practices?
The aim of SOPs is to document ‘work instructions’ to be performed in a business to make sure
In addition to documented practices, appropriate records are required to demonstrate that the that they are carried out consistently. There is no prescribed method of writing, designing and
practices are competently followed and that deviations are dealt with promptly and appropriately. formatting SOPs, but the following general principles should be followed:
a. SOPs should be written in a step-by-step, easy-to-read format. Given the multi-national
workforce in Abu Dhabi, and well recognized literacy problems, the use of photographs
should be used wherever possible.
b. The ideal SOP should ensure that someone with limited experience or knowledge of the
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procedure, but with a basic understanding, can successfully reproduce the procedure when Figure 8 Example of ADFCA SOP for small businesses
unsupervised.
c. SOPs should be developed with the employees that are to use them, for example the chefs
for ‘cooking’ SOPs.
d. SOPs should be tested to ensure they can be followed correctly, without supervision, by the
employees that are to use them.
e. If not written correctly SOPs are of limited value, but of course the best written SOPs will
fail if they are not followed exactly. Therefore the use of SOPs needs to be reviewed and re-
enforced by management, preferably the direct supervisor (see Training Section 2.12).
How many SOPs will be required?
SOPs are required for all procedures that involve reducing or eliminating food safety hazards. For
example:
a. A typical caterer with a varied menu might require at least 40 SOPs in total, including GHP,
HACCP and management.
b. A small business with a simple menu might require less ( a small cafe serving only cold food
may require only 20).
Where to keep SOPs?
The location of the SOP must be at the point of use; for kitchen practices this is obviously the Competency in SOPs
kitchen but for others it will depend on the managerial organization of the business.
The development of SOPs should be followed with training to ensure that employees are
SOP technical data competent in the food safety practices they are involved with. Subsequent checks of competency
should be built into the training program.
Whilst the SOPs are developed to reflect actual practices within the business their aim is to ensure
the safety of the food, so evidence may be needed to support these documented procedures. This This focus on internal SOP training gives assurance to the business that its SOPs are relevant and
may include: followed. Internal training is also a cost effective method of securing food safety.
a. References to industry best practice or scientific papers.
2.4.3 Record keeping requirements
b. Validation data to demonstrate that the procedures meet legal requirements.
Record keeping in a FSMS relates to the monitoring of food safety SOPs. As outlined in the
The development of SOPs therefore requires an understanding of legislation, industry best
introduction, the level of monitoring depends on the level of risk. Those practices that are identified
practice and food safety. In most labour camps there is a designated person whose responsibilities
as ‘critical’ should be monitored at all times.
include providing support in these areas (i.e. hygiene manager). It is important that this person
keeps up-to-date and is encouraged to get involved with the frequent ADFCA stakeholder events,
However, the requirement to ‘record’ that monitoring has been carried out is based on practicality
particularly the Hygiene Managers HACCP Working Group.
(see Section 5.4). The essential ADFCA requirement for the food service industry is for ‘exception
reporting’.9 This means that all deviations should be recorded with an explanation of how the
problem was corrected (i.e. corrective action). This is the most important aspect of HACCP record
keeping and unfortunately the one that is least understood or followed through in practice.
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2.5 KITCHEN PRACTICES: GHP DOCUMENTATION & RECORDS 2.6.2 Supporting technical documents
The components to be included within GHP will vary but it is likely to include personal hygiene, • A technical summary, specifically for each HACCP SOP, including justification of decisions
kitchen practices, cleaning, maintenance, control of physical and chemical contaminants etc. Each made and corrective actions. This can be documented in any way, but commonly a ‘HACCP
of these activities should be accompanied by SOPs and supporting documentation. Copies of all Chart’ is used for this purpose (see Template 6).
documents should be included in the FSMS, but it is important that SOPs are located in the area of • Evidence of on-site validation (e.g. evidence that critical limits are achieved in practice) as
the operation where they are to be used. illustrated in Section 2.11.
In summary, the following three elements are required: 2.6.3 Example 1: HACCP SOPs required for Chicken Curry
2.5.1 GHP Standard Operating Procedures The requirement for HACCP documentation
depends on the menu of the business, and
• Details of how the process is conducted safely in the specific kitchen. This requires a step by their products and processes. The following is a
step account of all parts of the process that relate to food safety. summary of the SOPs that may be required for
• Photographs/diagrams to show important steps in a clear way for employees to follow. curry with rice. It is to be cooked, held hot and
then served.
2.5.2 GHP supporting technical documents
• Validation data if relevant. For example, technical information to demonstrate efficacy of

cleaning procedures.
2.5.3 GHP record keeping requirements

Figure 9 Typical SOPs required for chicken curry with rice
• Evidence of control of GHP should be recorded on a daily basis (unless the risk indicates Food Item FSMS Documentation Requirements
otherwise) with any deviations documented along with an explanation of how the problem
was corrected (i.e. corrective action). Poultry Cooking SOP (specific for poultry) Supporting Technical Evidence
Curry Cooking Sauces SOP Supporting Technical Evidence
2.6 KITCHEN PRACTICES: HACCP DOCUMENTATION & RECORDS Salad Cold Preparation SOP Supporting Technical Evidence
Rice Hot holding SOP Supporting Technical Evidence
The concept of HACCP is that specific food safety practices identified as critical require monitoring Curry Hot-holding SOP Supporting Technical Evidence
and control at all times. Additional technical data is therefore required to demonstrate the correct
identification of criticality, valid controls and practical corrective action. In summary, the following 2.6.4 Example 2: HACCP SOPs required for Prawn Salad
documents are required:
The requirement for HACCP documentation depends
2.6.1 Standard Operating Procedures on the menu of the business, and their products and
processes. The following is a summary of the SOPs that
• Details of how the process is conducted safely in the specific kitchen (i.e. a step by step may be required for a prawn salad.
account of all parts of the process that relate to food safety).
• Details of monitoring procedures.
• Photographs to show critical steps in a clear way for employees to follow.
)22( )23(
Figure 10 Typical SOPs required for Prawn Salad 2.7.3 Record keeping requirements
Food Item FSMS Documentation Requirements

It is important to recognize that some aspects of management are critical to food safety. This
Prawns Cooking SOP (specific for prawns) Supporting Technical Evidence is the case, for example, with the purchase of ready-to-eat high risk foods or the calibration of
temperature measuring devices. Thus, whilst documentation requirements are consistent, the
Cooling hot Cooling SOP Supporting Technical Evidence record keeping requirements will vary depending on criticality (see Template 2 & 3). The level
food of monitoring reflects this i.e. critical processes requiring more monitoring than non-critical
Prawns & Cold Storage SOP Supporting Technical Evidence management procedures, extending the HACCP approach to management as well as kitchen
Salad practices.
Washing Washing SOP Supporting Technical Evidence
Salad Examples of templates that may be useful can be found in the Appendix 4.1. This is not an
exhaustive list, but reflects records that have been shown to be inadequately documented in
2.6.5 HACCP record keeping requirements many Abu Dhabi food service businesses.
The monitoring of critical practices is an essential part of HACCP and this should be done on a 2.8 SUPPLIER SAFETY ASSURANCE
continuous basis. However, record keeping should focus on deviations and corrective actions.
Whilst generic steps (as shown on HACCP Charts) can be a useful over view, it is essential for each 2.8.1 Criteria for supplier safety assurance
incident to be reported in detail to demonstrate effective control of food safety.
It is important to be satisfied that all materials purchased are safe. An essential element of the FSMS
2.7 MANAGEMENT PRACTICES: DOCUMENTATION & RECORDS is therefore a system of supplier safety assurance. Any supplier, including new suppliers, must be
chosen and approved on a systematic basis, and only suppliers approved on this basis should be
Details of how food safety is managed in a labour camp will vary depending on its organization. used. The system of approval should relate both to the supplier and the product supplied.
However, a number of generic activities can be identified. Examples include the following:
purchasing, delivery & transport, stock control & labeling, control of physical & chemical hazards, The control of the safety of incoming food and food contact material is one of the most challenging
calibration, training, validation and verification. areas of a FSMS, for any food business. The most important criteria is evidence that (1) the supplier
has implemented a food safety management system and (2) provides detailed food safety
The FSMS should identify the specific food related management activities and ensure that information to the business if requested.
procedures are documented, a record keeping system is in place and that its effectiveness verified
routinely. 2.8.2 Food safety specifications for foods and food contact materials
In summary, the following three elements are required: For each food item/ packaging material a written specification should be provided by the supplier
that includes food safety requirements. This should be reviewed, prior to issuing a contract, to
2.7.1 Standard Operating Procedures ensure that it is appropriate. If a written specification is not available, or it is not appropriate, a
specification should be discussed with the supplier and agreed. The specification may be used to
• Details of how the activity is managed. This should be step by step account of all parts of the determine acceptance or rejection criteria for incoming materials.
process that relate to food safety.
• Details of any internal monitoring procedures to ensure compliance (i.e. audit). 2.8.3 Critical suppliers
2.7.2 Supporting documents Within a FSMS the suppliers of high risk ready-to-eat foods are critical, because there is no further
step in the kitchen that will reduce or eliminate the hazard, if present. The level of control for
• Details of any specific ADFCA requirements (e.g. EFST training), scientific data (e.g. to support suppliers of these foods should be enhanced with detailed food safety criteria established,
calibration frequencies or expiry dates).
)24( )25(
monitored and verified. For example the purchase of oysters, cooked meats and fruit/ vegetables 2.9.1 Documentation & record keeping requirements
to be served raw and unpeeled (see Template 3).
The documents and records required are summarized below:
2.8.4 Documentation & record keeping requirements
2.9.1.1 Standard Operating Procedure (SOP)
The documents and records required are summarized below: • Procedures for the receipt of ingredients / foods including fresh, frozen and chilled, including
ready-to eat high risk items.
2.8.4.1 Standard Operating Procedure (SOP)
• Procedures for the delivery of menu items transported off-site for special events, including
• Procedures for the approval of suppliers should be developed, with food safety specifications
labelling of products and instructions for use where appropriate.
established where appropriate.
• Procedures for ensuring transport vehicles are cleaned and maintained.
2.8.4.2 Supporting technical documents
• The rationale for technical decisions, especially for items critical to food safety, should be 2.9.1.2 Records
included. • Checks undertaken on receipt of foods (including delivery notes).
• Transport vehicles licenses with any associated ADFCA required documentation.
2.8.4.3 Supplier records • Transport records (including evidence of temperature maintenance throughout journeys).
• Records should be kept of all approved suppliers using, for example, Template 4. Receipts /
invoices of purchase should also be traceable for audit purposes. 2.10 CALIBRATION
2.9 TRANSPORT AND DELIVERIES 2.10.1 The Calibration Register
In addition to the receipt of purchased ingredients and food items (see Section 2.8 above) the It is essential to have in place a system to ensure that equipment used to monitor food safety
caterer often has the additional operation of moving ready prepared foods off-site. The transport parameters is calibrated to ensure the results are valid.
and delivery logistics add to the food safety risk of the operation so must be included in the FSMS.
A register should be established and maintained for all equipment used for inspection, measuring
Figure 10 Tiffin ‘lunch’ boxes delivered to construction workers on-site
or testing e.g. thermographs, automatic chlorine controllers/recorders, all thermometers (portable
and fixed).
The register should identify:

a. Location of the equipment.
b. Identifying marks, brands, serial numbers, etc.
c. If applicable, staff to whom the equipment is issued / or used.
d. Frequency of re-calibration or renewal of equipment.
Temperature probes
Many labour camps often choose to purchase probes that have a limited warranty (e.g. 12 months).
These are designed to be discarded at the end of the warranty period, rather than re-calibrated.
This is often a more cost effective method of ensuring probes consistently monitor accurate
temperatures.
)26( )27(
Temperature controlled equipment 2.11.2 Receipt of foods
It is also important that temperature controlled equipment is working at the required temperature. The records relating to each delivery into the camp stores must be sufficiently detailed as to allow
Whilst such equipment can be checked routinely using ‘calibrated’ test equipment e.g. probes, it is the origin and any prior processing to be traced. The following information should be available,
important to follow the manufacturer’s instructions with regard to calibration. either through invoices, delivery notes or other methods of record keeping:
Calibration should be carried out by engineers as part of routine (preventative) maintenance. The a. Food item.
decision as to who should carry out the maintenance checks will depend on the size and nature of b. Supplier contact details.
the business with larger businesses often conducting the required maintenance in-house. c. Production/preparation details (e.g. batch numbers / date).
d. Date of receipt.
2.10.2 Documentation & record keeping requirements e. Quantity received.
The documents and records required are summarized below: 2.11.3 Product recall
Standard Operating Procedures (SOP) A product recall procedure is required so that any food ingredient, product or menu-item can be
• Procedures for the calibration of equipment should be developed. Both the methodology readily traced and recalled, if appropriate. This should include:
and frequency should be identified. a. A nominated person(s) who has responsibility for acting on all requests for trace back and
recall, including the recovery, handling and disposal of product, and the follow-up and
Supporting technical documents review of incidents.
• The technical detail of how and when to calibrate should be based on the manufacturer’s b. An information system that allows easy access to production details (e.g. batch numbers /
instructions or, if not available, a recognised authority. date of production), quantities sold and delivery dates.
c. Criteria for initiating a company product recall.
Calibration records
d. Procedure for informing ADFCA, if necessary.
• Records must be kept of the method and dates of the calibration of each piece of equipment.
Receipts / invoices should also be traceable for audit purposes. 2.11.4 Documentation and record keeping requirements
2.11 TRACEABILITY & RECALL The documents and records required are summarized below:
The ADFCA Regulation No 3 requires that businesses establish an appropriate system of ‘tracing’, Standard Operating Procedure (SOP)
and if necessary ‘recall’, of all food items. Reference should be made to this document for details. A • Procedures for the management of incoming food items, preparation & production, despatch
summary of requirements is provided below. and transport (if applicable) to enable traceability and recall.
• Procedure to be followed in the event of a product recall.
2.11.1 Product / ingredient identification
Supporting technical documents
Labour camps will need to describe their methods for how ingredients and menu-items are • The specifications of all in-coming ingredients and despatched menu-items.
identified at all stages of preparation and transport. For example, from receiving to final delivery
to the customer. They should also be able to demonstrate how they maintain control over product Essential records
groups which are specifically referred to in ADFCA regulations, such as Halal food items. • Records must be kept of approved suppliers (Section 4.1, Template 4), any external client
contracts (Section 4.1, Template 1), and purchase receipts / invoices of purchase, delivery
notes etc.
• Where these procedures are documented in other locations (i.e. not in the FSMS), reference
to that location needs to be clearly identified.
)28( )29(
2.12 VALIDATION was less than 2 hours. This demonstrates that if the quantity and method remain the same every
time, then the hot-holding process meets ADFCA requirements.
As described by Codex, validation is the activity of ensuring that control measures are suitable and
effective, and that they will control the hazard at levels required to meet safety requirements16. It 2.12.4 Documentation and record keeping requirements
is a one-off process that is repeated only when changes are made to your system.
2.12.1 Requirements for validation
Standard Operating Procedure (SOP)
The caterer needs to provide information that shows that any control measures used to control • Procedures for the validation of SOPs, including the person responsible.
food safety are effective. Evidence must be provided at the time of the first ADFCA FSMS audit and
subsequently whenever significant changes are made to the system. Supporting technical documents
• The reference documents for ADFCA requirements or scientific evidence if safety criteria are
2.12.2 Critical limits not established by ADFCA.
If a caterer uses critical limits that are identified in ADFCA Regulations, then those limits can be used Essential records
as a reference, with no further scientific justification required. The business has only to check that • Records must be kept of the ‘evidence’ that the procedures (SOPs) meet the regulatory
their practices (SOPs) meet these criteria. This situation applies to most food safety practices. For criteria for the control measures.
example, cooking times and temperatures or the shelf life of foods prepared in the kitchen. These • Where no ADFCA criteria exist, evidence from experimental records must be kept to
are described fully in the ADFCA Code of Practice: Food Hygiene for the Food Service Industry. demonstrate compliance with criteria derived from the business.
Figure 12 Times and temperatures of cooked rice prior to service

However, if the camp uses Critical Limits that are not prescribed by ADFCA, they must provide
references that demonstrate that the limits are scientifically based. The camp may use references
from the literature (e.g. shelf life of vacuum packed foods) or conduct its own studies. Hot-holding cooked rice for service
Time Temperature
2.12.3 Example: Validation of safe hot-holding procedures. 11.17 am ( Immediately after cooking) 98.3˚C
11.32 am 91.2˚C
The following case study is based on a small business in Abu Dhabi. It demonstrates how businesses 11.52 am 87.0˚C
can ‘prove’ that they meet ADFCA criteria for example, temperature / time controlled processes, 12.12 am 78.9˚C
using a probe and clock. 12.32 am Service Started 75.3˚C
12.52 pm 71.8˚C
}
ADFCA Criteria for safe hot-holding: less than 2 hours in the danger zone (5˚C – 63˚C) 1.31 pm 62.2˚C
[Reg 6, Article 37] 1.51 pm 61.0˚C
Less than 2 hrs below 63˚C
2.12 pm 56.5˚C
Figure 12 shows a real example from a small, but busy, kitchen serving many different types of rice
2.32 pm 45.7˚C
based menu items. The usual procedure is that rice is cooked at 11 am in the morning and left in
a large pan next to the hot-holding cabinet during the lunch period, after which any leftovers are
served to staff. The chef decided to check if this was safe practice. After cooking a batch of rice he 2.13 TRAINING
took the temperature every 20 minutes until 2.30pm, when service time finished.
A well-planned and implemented training program is essential for all employees. This is the only
The actual times and temperatures show that the maximum time the rice was in the danger zone way to ensure that they have the necessary skills and knowledge to perform their functions to the
standard that is expected of them in the FSMS system.
)30( )31(
2.13.1 Induction training Supporting documents

• Training course curricular / training materials.
A procedure should be written that details the initial training in personal hygiene of all food • Experience and qualifications of internal and external trainers.
handlers. This should be delivered before the food handlers carry out any work in food preparation
areas. Essential records of food safety related training
• Schedule(s) of training activities.
2.13.2 Essential Food Safety Training (EFST)
• Individual records of completed training and competency assessments.
All food handlers in Abu Dhabi are required to successfully complete: (1) an EFST training course • Copies of any Records of Attendance / Certificates.
(with internal or external ADFCA approved trainers) using the EFST curriculum and (2) a short
examination at an ADFCA approved centre. 2.14 VERIFICATION
a. A procedure should be written that details the labour camps plans to meet the requirements
of the ADFCA EFST program Codex identifies ‘verification’ as a process that ensures that processes are valid (see section on
b. Appropriate records should be kept with original or copies of individual Records of validation above) and that they are complied with at all times. The most important mechanism to
Attendance and EFST Certificates. monitor compliance is audit and review.
2.13.3 On-the-job training
2.14.1 Audit
A training procedure should be written for the process of ensuring competency of food handlers
involved in food safety related practices. This should include: Properly conducted and recorded internal audits are an essential management tool to verify that
a. The process by which new employees are instructed and supervised in those kitchen the FSMS system is in place. Results from these audits, fed into a management review process,
practices that they are required to undertake. (GHP & HACCP SOPs). help the labour camp assess and improve the effectiveness of their FSMS.
b. Competency assessments on a regular basis with re-training if necessary.
Both the methodology and procedures (SOPs) for audit and review should be documented.
2.13.4 Food safety management / HACCP training Labour camps that already have quality assurance systems in place will already have appropriate
methodologies, procedures and trained staff in place to undertake this task.
ADFCA conduct regular stakeholder workshops on the requirements of this Code of Practice. These
will be announced on the web-site. However, additional training in food safety management (GHP An example of a method of internal auditing is the use of ‘rolling audits’. Rolling audits are
& HACCP) may be required for at least one person in the business, depending on existing internal scheduled so that all the different areas of the FSMS system are audited sequentially over a given
skills and experience. period. The audit schedule should be planned and documented well in advance to ensure all areas
are covered. As a guide, a different area could be audited monthly so that the entire system is
It is also important that someone in the labour camp has the ability to develop and deliver a audited once within a year. Reviews of appropriate daily, weekly or monthly food safety records
training program to ensure that all employees are competent in their specific food safety activities will also be required.
(see Section 2.12.3).
Internal quality audits must be properly planned and scheduled, and cover all the requirements of
2.13.5 Documentation and record keeping requirements
the FSMS over a given period of time, normally 12 months. ‘Who’, ‘when’ and ‘how’ will depend on
the size and structure of the organisation. Audit protocol(s) should be developed for all internal
audits.
2.14.2 Management review
• Training procedures for all internal and on-the-job training.
Audits and reviews are mechanisms where compliance is monitored but also present an
opportunity to improve performance. The process should develop confidence that food safety
)32( )33(
standards are being met (or exceeded) under the FSMS system or a realisation that the FSMS However, some types of microbiological testing can enhance the FSMS but only if it scientifically
system needs amendment. valid and if the results are understood and acted upon by the management. Advice and guidance
on this aspect of the FSMS can be sought from the ADFCA audit team.
To ensure the ongoing effective operation of the FSMS system there must be a documented
plan in place for the regular review of the system at managerial level. The management review 2.14.4 Documentation & record keeping requirements.
procedure should state the frequency, method and personnel responsible for the review along
with the person(s) responsible for maintaining records of the management review. Such review The documents and records required are summarized below:
structures will be determined by the nature and size of the business.
The structure of the management review meetings should be documented in the FSMS clearly • Procedures for internal audits/reviews should be developed. These should be based on the
stating who is responsible for recording the actions and outcomes of the meeting. The minutes of ADFCA FSMS Checklist, as provided in Template 7. Both the methodology and frequency
these meetings should be retained and be available to ADFCA auditors on request. should be identified. Any additional verification methods should be similarly documented.
2.14.3 Additional verification activities. Supporting technical documents

A FSMS will produce significant amounts of data that can be used to assess whether the system • Supporting documents should include specifications for the minimum qualifications and
is being complied with over time, in addition to audit results. A regular analysis of this data experience of the internal auditors. In addition, the technical data to support any other
should take place to highlight trends towards a loss of control (at CCPs for example) can prompt verification methods should be established.
investigations or corrective action.
Verification record
Types of data that may be useful include: • A schedule of internal audits / reviews should be established and included in the FSMS
a. Daily food safety records. Manual. The results of audits should be recorded with the outputs of associated management
b. Customer complaints. reviews. The results of any other verification activities should be also documented.
c. Customer audits.
d. Regulatory visits. 2.15 SPECIALIST PROCESSING TECHNIQUES
e. Pest control records.
f. Minutes of FSMS review meetings. For food service businesses that are involved with processing methods normally found in the food
industry, a classical HACCP study will be required to be completed for each process. A flow chart
Microbiological sampling as a method of verification should be constructed and used to undertake a hazard analysis with subsequent identification of
The microbiological or chemical testing of samples of menu-items (i.e. end product testing) is not a valid method appropriate controls. Evidence of technical decision making and validation will also be required.
of FSMS verification for the food service industry (see Section 4.2) ADFCA does not require any microbiological / Examples include extending shelf life using vacuum packing,17 bulk production of chilled and
chemical analysis to be undertaken by food service operators. frozen food18,19 curing of fish, extrusion and processes associated with ‘molecular’ cuisine.
Many food service operators take a small number of samples of menu-items at the end of each day
to meet the demands of consultants/auditors that insist that this is required for HACCP verification.
It is important that operators know that the practice of end-product testing of a small number
of unrepresentative samples of menu-items on a daily basis is not an appropriate method of
‘verification’ in a their businesses, either for the purpose of validating the system or checking
compliance.
)34( )35(
2.16 SPECIAL EVENTS 2.16.4 Documentation requirements for individual contracts
Many food service businesses are involved with providing prepared The menu
meals for ‘special functions’. These often require quantities of food that
The menu is the starting point for developing food safety SOPs. This requires that the menu
far exceed normal production, special menu items outside of the norm,
associated with each contract should be included in the FSMS Manual.
additional food handlers to be employed for the occasion, the use of
premises and equipment belonging to the client, reduced control over
Individual contract data
holding and service etc. In general terms the management of food safety
in such situations is extremely challenging. In addition to the menu, a number of associated activities (related to the categories described
above) also need to be added. It is recognized that much of the client contracts will contain
commercially sensitive data, so that it is unreasonable for the Regulator to ask to see the actual
contracts. Template 1 is a data sheet template identifying the key food safety information required
2.16.1 Apply for a permit for public events (Section 4.1). For each contract a copy of this template should be prepared and added to the FSMS
Manual. When the contract ceases the associated data sheet should be removed (see Traceability
For ADFCA purposes ‘special events’ are divided into two categories: Section 2.11).
Private events where food is provided to the client directly. After delivery the client takes over
the responsibility of food safety e.g. wedding party
Public events where the camp is managing the sale of food items direct to the consumer.
For all public events the labour camp needs to obtain a Temporary Food Business Permit from
ADFCA. Food inspectors will normally conduct one or more inspections during the event.
2.16.2 Plan ahead
The importance of forward planning cannot be over emphasized. If the event is off the premises
then a visit to the site should be conducted well in advance to assess the location, facilities and
logistics. An example of a typical checklist is included in the (Section 4.1, Template 5).
For large events a HACCP-style flow chart should be constructed and used to undertake a hazard
analysis with subsequent identification of appropriate controls, especially if new menu-items are
involved. New SOPs should be created if necessary.
2.16.3 Contractual arrangements for ‘Special Events’
The contractual arrangements for special event catering can be complicated as the contract may
involve food produced for clients in company operated kitchens, client kitchens or temporary
kitchens with any number of additional catering operations. It is important for all operations
related to food safety to be documented in the FSMS Manual.
)36( )37(
PART 3: REGULATORY COMPLIANCE Figure 14 ADFCA Compliance Audit overview
3.1 FSMS APPROVAL
ADFCA require all food safety management systems to be approved through a process of audit.
ADFCA auditors will ensure compliance with Regulation No 6 requirements through (1) an off-
site review of documents and records followed by (2) an onsite verification of the system. Once
approved, maintenance of the approval will require periodic surveillance audits. The process is
shown in Figure 12 and 13 and is based on international best practice20,21.
3.1.1. ADFCA compliance audit procedure
Figure 13 ADFCA Compliance Audit Procedure
Step 1
a. Labour camp request an ADFCA FSMS audit.

b. ADFCA request FSMS documents and examples of records to be submitted to HACCP audit
team.
Step 2
a. Audit team to conduct desk audit of all documentation provided by the labour camp.
b. Report issued to the labour camp with requests for additional documentation etc.
c. Complete set of documents assembled.
d. Final review
e. ADFCA to arrange audit.
Step 3
a. On-site audit (1-3 days depending on size of business) using ADFCA FSMS Audit Protocol
3.1.2 Commercial Third Party Audits & FSMS Certification
Step 4
ADFCA does not require HACCP Certification or any other commercial Standard, as evidence of the implementation
a. Audit Outcome- Pass of a food safety management system.
I. Transferred to regulatory compliance audit team for routine surveillance audits.
II. Routine inspections cease. ADFCA will conduct a Third Party Regulatory Audit to assess compliance of the FSMS, in line with international
best practice20.
b. Audit Outcome - Fail
I. Routine inspections continue. HACCP Certification schemes are operated by many commercial companies to recognise compliance
II. Business to review, modify and re-submit FSMS/HACCP plan. with an agreed ‘HACCP Standard’. These are ‘private standards’ designed to independently ‘assess’
III. Re-apply for Regulatory Audit. the adequacy of HACCP-based food safety management systems.
)38( )39(
3.2 SAMPLING AND TESTING 3.2.4 Temporary storage of food samples
3.2.1 ADFCA Requirements ADFCA has no requirements for the storing of samples of menu-items in food service businesses.
HACCP has become synonymous with food safety. It is a worldwide-recognized systematic and
preventive approach that addresses biological, chemical and physical hazards through anticipation Many labour camps keep samples of a selection of what they perceive to be ‘high risk’ menu items
and prevention, rather than through end-product inspection and testing2. for 3 days in a chiller or freezer with the mistaken assumption that this will prove the safety of
their foods in the event of an outbreak. However, such samples are not representative of the entire
Modern food safety management focuses on preventative HACCP-based batch, as explained in Section 4.2, nor include all the foods served. In addition many pathogens
food safety management systems, not end product testing. require more than a 72 hr incubation period (e.g. Listeriosis cases are often detected 70 days after
contaminated food is consumed) and the temporary storage conditions will invariably cause
ADFCA have no requirements for microbiological / chemical sampling by food service changes to the bacterial population.
operators.
More importantly, the keeping of samples provides a false sense of security to the business. In the
actual event of an outbreak, the number of people sick and their symptoms will invariably be used
to track down the cause22. In these situations negative samples will be no protection against the
law.
3.2.2 End-product testing
The best way for the labour camp to protect itself from causing an outbreak, and being able to defend itself from
ADFCA does not require food service operators to conduct end product testing. prosecution, is to implement a FSMS as outlined in this Code of Practice.
Prior to the introduction of HACCP, it was common for businesses to test the safety of their products
via ‘end-product testing’. [This is the measurement of physical properties, chemical analyses and
microbiological testing in a sample of the finished product].
However, even with the introduction of HACCP, many labour camps continue to regularly test a
number of menu-items for a range of microbes, in the mistaken belief that testing unrepresentative
samples (of items perceived to be high risk) is a HACCP verification requirement (see Section 2.14).
[For further details see Section 4.2.]
3.2.3 Official sampling by ADFCA
ADFCA conducts a structured program of food sampling across the food chain on a regular basis.
These official samples are for ‘surveillance purposes’ to inform the regulator, and other stakeholders,
on the levels of various contaminants in foods consumed in the Emirate. These official samples are
collected by ADFCA food inspectors and records of such visits should be kept in the FSMS.
It is important to recognize that the data collected for surveillance purposes is not made available
to individual businesses. This is because it has no direct relevance to the food safety of the
establishment (see Section 4.2 concerning representative samples).
)40( )41(
PART 4: ANNEXES 4.1.2 Template 2: Summary of Approved Suppliers
4.1 ADFCA DOCUMENTATION & RECORD KEEPING TEMPLATES Ref. No* Supplier Foods Critical Y/N** Contract Details
Contact Name Emergency
4.1.1 Template 1: Contract Information (one to be completed for each contract)
Contact (24/7)
Contract Information
1. Client Details
Client Name
Location(s)
Contact Name(s)
Contact Number(s) 24/7
Contract Start Date End Date:
Contract Delivery Days
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
2. Type of Contract
Yes / No Sector Served - Oil & Gas, Schools, Hospitals, Offices,
Hotel, Weddings, Others (please specify)
Special Event
On-site Contract
Off- Site Contract
Others
3. Quantity of Food
Number of Meals
Meals per Day
Total Number
4. Responsibility for Meal Transportation (tick) Contractor Client
5. Responsibility for Meal Service Contractor Client
6. Menu (please attach menu)

7. Additional Food Safety Information • **If yes, enter safety criteria in Template No 3
• * Link to full address.
)42( )43(
4.1.3 Template 3: Approval Criteria for Critical Suppliers 4.1.4 Template 4: Calibration Records
Supplier Food Hazard(s) Critical limit(s) Monitoring Corrective Equipment Code Calibration
[Ref ] Item (specification requirement for (at receipt ) Action Plans Planned Date Actual Date Company Invoice
approval) (Ref )
)44( )45(
4.1.5 Template 5: Pre-assessment for Special Events 4.1.6: Template 6 Example of a HACCP Chart (technical summary)
Category Details Requirement Assessment Action Taken Step Hazard Control CCP Critical Monitoring Corrective Action
measures Limit
1 Kitchen Equipment Cooking Cooking Survival of Cooked Yes Details of Chef checks Do not serve the
poultry Salmonella, according Sensory largest undercooked
Reheating (chicken and similar to SOP check piece in product.
pieces) organisms (Ref: SOP ) validated every batch Cook for longer,
Holding
to achieve - - following change / speed
Ambient 75 C for 30 method cooking process, or
2 Storage
second illustrated serve an alternative
Chillers (Ref: in SOP menu item if
Validation (Ref: SOP ) required.
3 Receiving & Dispatch Loading Area Data) Investigate the
source of the
Unloading Area problem (revalidate
SOP, check
4 Power Supply Power Source
equipment, etc.)
3-Phase Supply Record what
happened and
5 Space Preparation Area action taken in
corrective action
Holding Area records.
(Ref: SOP)
Clearance Area
6 Facilities Toilets / Hand

washing
Water & Drainage
Refuse
Air conditioning
7 Extra Staff Cooking
Service
8 Transport & Logistics Type of Truck(s)
No. of Truck(s)
)46( )47(
4.1.7 Template 7: Checklist of ADFCA Requirements for FSMS Documents & Records Transport & delivery SOP(s) Transport & delivery
Vehicle Permits records
Code of Practice Section Ref ADFCA Requirements (Evidence of temperature
Documents Records maintenance throughout
Organisation journeys)
Business Structure Operational Chart Daily records of problems &
corrective actions
Roles & responsibilities Organizational Chart Details of all food safety
Food safety responsibilities issues discussed at Control of allergens SOP Records of problems &
HACCP Team members meetings, including HACCP corrective actions.
team meetings Additional checks identified
in procedures.
Client contracts Food safety data for each
contract Calibration SOP Records of calibration
Purchasing specifications
Menu items Itemized list of all menu items
Manufacturer’s instructions
purchased or prepared by the
camp. Training Details of relevant internal & EFST
external training. SOPs
Kitchen Practices
Any other relevant training.
GHP SOPs Cleaning & maintenance
Traceability SOPs Invoices
Validation data schedules
Supplier lists Stock control data (see
Supporting documents Daily kitchen monitoring
above)
records
Recall data sheets
Daily records of problems
& corrective actions Verification SOPs (internal audit) Audit records (internal &
SOP ( selection of external external)
HACCP Menus Daily kitchen monitoring
auditors, if appropriate) Other verification activities
SOPs records
Validation data Daily records of problems Other management
Supporting documents & corrective actions practices relevant to food
safety
Management Practices
Supplier Contracts SOP Approved supplier list
Specifications Approval criteria for
supplies critical to food
safety.
Stock control SOP Daily records of problems
Technical data & corrective actions
Labels in use
Receiving SOP(s) Delivery records
Validation Daily records of problems
& corrective actions
)48( )49(
4.2 END PRODUCT TESTING Figure 15 Limitations of end-product testing23,24
4.2.1 Limitations Unreliable: The chances of finding a hazard are variable, but most often they are very low. False
positives and false negatives are common.
There are a number of limitations of end-product sampling that make it an unreliable way to assess
the safety of foods produced in food service facilities (see Figure 14).
Representative samples: The ability to test a statistically random sample is not feasible in most
food service situations.
It is inappropriate to ‘spot check’ menu items for microbiological contamination.
Retrospective: It can take several days before results are available and in many cases the food
is consumed or sold before test results are obtained.
The major problem with end product testing is that the number,
size and nature of the samples taken for analysis greatly influence False sense of security: The hard work of sampling and testing can give a sensation of` being in
the results of testing. It is not possible in a food service unit to take control’ and create a strong but false sense of security.
enough ‘end-product’ (e.g. meal samples) to be representative of
the entire production. Even within an individual batch the hazard Technical requirements: It requires technical abilities to design statistically valid sampling
(i.e. the presence of a pathogen) can be very unevenly distributed plans, follow sampling procedures and interpret results. Sampling should also carried out by
and the probability of detecting it is usually very low23,24. staff trained in laboratory techniques and delivered immediately to an internationally certified
laboratory
Cost: The number of samples, personnel involved and laboratory costs are high if adequate
sampling plans are followed.
4.2.2 HACCP-based management
One of the main benefits of the HACCP methodology is that it is a proactive, preventative approach 4.3 THE APPLICATION OF CODEX HACCP PRINCIPLES IN FOOD SERVICE
to managing risks within a food business. Control is taken out of the laboratory and into the food
system. This section explains the concept of the ‘new method’ of applying HACCP principles in the food
service industry.
HACCP moves away from testing the final product and instead emphasizes the importance of
controlling significant hazards throughout the food production system. 4.3.1 A comparison of the classical and new method of applying HACCP principles
4.2.3 Validation of control measures The following text is a summary of the main similarities and differences between (1) the classical
‘manufacturing’ method of HACCP illustrated in Figure 15, and (2) the ‘new evolving method’
For food businesses with some sectors of the food industry, microbiological testing can be used to developed specifically for the food service industry that has been adopted by ADFCA. It highlights
support HACCP systems, especially in testing the efficacy of control measures. how the new method solves the problems of trying to ‘fit’ a system developed for manufacturers
into a food service operation.
However, for food service businesses, most control measures are identified by regulations and
validation is usually a process of checking times, temperatures and procedures to ‘prove’ that The two main references are both Codex texts and are highly recommended as further reading. The
prescribed criteria are being met. In the case of cleaning materials, however, it is the responsibility first is published by Codex1 and the second was initiated by the Codex Food Hygiene Committee
of the chemical supplier to demonstrate efficacy not the labour camp. and subsequently published by FAO2.
)50( )51(
Figure 16 The Classical 12 step application of Codex principles

4.3.2 Preliminary procedures (Step 1 – 5)
Classical HACCP: ‘The application of HACCP principles consists of the following tasks:
Good Hygiene Practices (PRPs) Assemble HACCP team, describe product, identify intended use, construct flow diagram, on-
site confirmation of flow diagram...Within businesses with multiple products, e.g. food service
operations, it may be effective to group products with similar characteristics or processing steps,
for the purpose of development of the HACCP plan.’ (Codex, 20031)
Preliminary Procedures (Step 1-5)
(Assemble team, describe product, identify intended use, construct Evolving HACCP-based methodologies: Group similar hazards and controls to facilitate the
flow diagram, confirm flow diagram) operation of HACCP by the business (FAO, 2006 2).
Problem: In manufacturing businesses the limited range of product lines makes the creation of
detailed product descriptions and flow charts useful and achievable. Food Service businesses
Principle One (Step 6)
have a great variety of products and processes and cannot create product descriptions and
Conduct a Hazard Analysis
flow charts detailed enough to meet HACCP requirements (i.e. to locate all specific hazards and
controls).
Principle Two (Step 7) Solution: A modular approach (e.g. Cooking, Cooling, Cold Preparation, GHP and Management)
Determine Critical Control Points focusing on important safety points and mapping complex food service processes in an easy-
to-use way (i.e. grouping sections based on specific hazards and controls) while not missing the
essential detail required for HACCP. The development of a detailed HACCP flow diagram is not
Principle Three (Step 8) possible because of the complexity of the operation.
Establish Critical Limits
4.3.3 Principle 1: Hazard Analysis (Step 6)
Principle Four (Step 9) Classical HACCP: ‘The HACCP team should list all of the hazards that may be reasonably expected
Establish Monitoring Systems to occur at each step ... Next conduct a hazard analysis ... Wherever possible the following should
be included: the likely occurrence of hazards and severity of their adverse health effects, the
qualitative and/or quantitative evaluation of the presence of hazards, survival or multiplication of
Principle Five (Step 10) micro-organisms of concern, production or persistence in foods of toxins, chemicals or physical
Establish Corrective Actions agents, and conditions leading to the above ... Consideration should be given to what control
measures, if any exist, can be applied for each hazard’ (Codex, 20031).
Evolving HACCP-based methodologies: Supply businesses with information on risks and

Principle Six (Step 11)
hazards pertinent to their particular type of food production in order to reduce the levels of
Establish Verification
scientific knowledge and judgement required by the business (FAO, 2006 2).
Problem: The vast majority of those working in the food service industry do not have the
Principle Seven (Step 12)
technical knowledge or time to undertake a hazard analysis for each of their products, nor do
Establish Documentation & Record Keeping
they have the finances to ‘buy in’ such expertise.
)52( )53(
Solution: ADFCA have provided businesses with information on risks and hazards (e.g. Regulation the system must be flexible and allow the business to request and document this specific
6 and Code of Practice: Food Hygiene for the Food Service Industry) in order to reduce the levels information in order to comply with their local regulations.
of scientific knowledge and judgement required by the business. For small businesses the SOPs
are to be supplied in picture format with the inspector giving advice and guidance. The new method used in this Code provides practical critical limits for all cooking SOPs, such
as the juices of a whole bird running completely clear from blood and the flesh having no signs
of pink, processed red meat changing colour from red to brown throughout, or liquid dishes
4.3.4 Principle 2 : Identify CCPs (Step 7) bubbling throughout when stirred.
Classical HACCP: CCP: A Step at which control can be applied and is essential to prevent or These ‘sensory parameters’ are recommended because they are:
eliminate a food safety hazard or reduce it to an acceptable level … There may be more than one • achievable in a busy kitchen.
CCP at which control is applied to address the same hazard‘ (Codex, 2003 1). • currently used extensively in the industry.
• representative of practical skills that chefs are taught during training.
Problem: Lack of technical expertise makes decisions regarding criticality problematic for
scientifically untrained food service employees. Previous attempts to provide ‘generic’ CCPs for Importantly, it is still essential for the technical validation or ‘checking’ of all sensory checks, to
this sector have led to a lack of focus and control; almost every step is critical for at least one ensure safety, to be undertaken and recorded.
product or process, and to generalise means that, in effect, everything becomes critical.
4.3.6 Principle 4: Monitoring (Step 9)
Solution: Decisions on criticality that are pre-determined within a system must be specific to
the individual product or process in question. The steps that are critical should have a higher
Monitoring is the scheduled measurement or observation of a CCP relative to its critical limits.
level of control designed into the SOP than those that are not.
The monitoring procedures must be able to detect loss of control at the CCP … If monitoring is
not continuous, then the amount or frequency of monitoring must be sufficient to guarantee
4.3.5 Principle 3: Identify Critical Limits (Step 8) the CCP is in control (Codex, 2003 1).
Classical HACCP: ‘Critical limit: A criterion which separates acceptability from unacceptability. Problem for caterers: HACCP requires stringent monitoring at all CCPs, in real time, every time.
Critical limits must be specified and validated if possible for each CCP ...Criteria often include ... In the manufacturing industry, where products and equipment are more uniform, sampling
sensory parameters such as visual appearance and texture’ (Codex, 2003 1). can sometimes be carried out without compromising control of the CCP. However, in most food
service situations, this is not possible. Those who attempt to monitor by probing random items
Problem: In the manufacturing industry, critical limits for CCPs such as cooking are often throughout a shift are not ensuring safety.
numerical and highly specialised technical equipment is used to effectively monitor these. As
a result, critical limits are often also set for food service in numerical terms, such as cooking Solution for caterers: Monitoring must be effective and achievable. Monitoring ‘every time in
a product until it reaches 70°C for two minutes. Unfortunately, the business is cooking many real time’ is required only where control is critical to food safety, and can be based on industry
different menu items often in large quantities, and has no way of monitoring the temperature practice (i.e. sensory checks) rather than the addition of unnecessary methods (e.g. temperature
of every menu-item and cannot sample because of product and equipment variability. probes where they are not practical). Where monitoring is required as part of GHP rather than
Temperatures are therefore usually not the most effective critical limit. HACCP, and not linked to a CCP, there can simply be the requirement for enhanced supervision.
Solution: For all critical SOPs, practical critical limits should be provided, using sensory criteria
that are achievable in practice where necessary. These should be validated to make sure they
meet safe temperatures (e.g. encouraging the use of temperature probes to test the safety of all
sensory checks). Where a critical limit is set by government (e.g. safe cold storage temperature)
)54( )55(
4.3.7 Principle 5 Corrective Actions (Step 10) 4.3.9 Principle 7: Record keeping (Step 12)
Classical HACCP: ‘Systematic corrective actions must be developed for each CCP in the HACCP Classical HACCP: Efficient and accurate record keeping is essential to the application of a HACCP
system in order to deal with deviations when they occur. The actions must ensure that the CCP system. HACCP procedures should be documented. Documentation and record keeping should
has been brought under control … and must also include proper disposition of the affected be appropriate to the size and nature of the operation (Codex, 2003 1).
product. Deviation and product disposition procedures must be documented in the HACCP
records’ (Codex, 2003 1). Evolving HACCP-based methodologies: Utilize methods that reduce the quantity of record
keeping (e.g. use of a “diary” or simplified records based on “management by exception”) (FAO,
Problem: In many HACCP plans, corrective actions are either not identified or are unrealistic, 2006 2).
such as ‘call the manager’ or ‘throw away product’. Very few have detailed, practical guidance.
Consequently, when problems occur businesses do not have documented guidance that they Problem: Documentation and record keeping are problematic for most food service employees
can or are willing to follow, and as a result food safety can be compromised. who do not manage their business using extensive paperwork. Most hold their practical
knowledge and skills ‘in their heads,’ and do not often have the time or motivation to document
Solution: Systems must include detailed corrective action as part of the SOP or as a supporting all of this in safety terms. There is evidence that many see routine record keeping as onerous and
document. These should contain practical and realistic advice on safe options that could be pointless, and some admit to falsifying such records at times when they are busy.
taken if there was a problem, as well as space for the chef to document their own solutions.
Each corrective action needs a link to record keeping, and a method of facilitating ‘continuous Solution: Documentation needs to turn HACCP and scientific jargon into the practical language
improvement’ with suggestions for taking action to prevent a similar problem from happening of the industry. Only a small amount of additional documentation should required to make each
again. SOP specific to the individual operation and thus highly specific and useful. Record keeping
should be focused on the identification of a responsible person and the instigation of corrective
actions when things change or go wrong (i.e. times when food safety could be compromised).
4.3.8 Principle 6: Verification (Step 11) This ensures that records are meaningful and achieve process control at minimum costs of time
and effort.
Classical HACCP: Verification is ‘the application of methods, procedures, tests and other
evaluations, in addition to monitoring to determine compliance with the HACCP plan. Validation:
Obtaining evidence that the elements of the HACCP plan are effective (Codex, 2003 1).
Evolving HACCP-based methodologies: Refocus enforcement and audit requirements onto

the business understanding and control of processes (this might be typified as “self-audit”
monitoring).(FAO, 2006 2)
Problem: Validation is a complex technical task. Verification is normally considered to be the

function of third-party auditors within large manufacturing companies; however, it should be a
core part of a business’s internal activity.
Solution: All critical limits need to be validated to ensure they meet local legal requirements
and / or international best practice. Businesses then need to be taught how validate their own
methods against recommended standards. Verification should be internally managed through
self-audit by the manager, with optional external audit if required.
)56( )57(
4.4 OVERVIEW OF HACCP FOR CATERING PROJECT 4.5 REFERENCES
1 Codex (2009) Food Hygiene Basic Texts (Fourth Edition). Codex Alimentarius.
2 FAO/WHO (2006), Guidance to Governments on the Application of HACCP in Small and/or Less
Developed Businesses. FAO Food and Nutrition Paper 86.
3 Taylor, E.A. (2008), HACCP for hospitality: history in the making, International Journal of
Contemporary Hospitality Management, Vol. 20 No. 5, pp. 480-93.
4 FSA (2005), Minutes of the Food Standards Agency Board Meeting, Food Standards Agency,
London, 15 September.
5 Taylor, E.A. (2008), A new method of HACCP for the catering and food service industry, Food
Control, Vol. 19, pp. 126-34.
Sub Sectors
6 Taylor, E.A., Taylor, J.Z. (2008), A new method of HACCP for the hospitality industry: from concept
to product, International Journal of Contemporary Hospitality Management, Vol. 20 No.5.
7 FSA (2006) Safer Food Better Business Training Video.

http://www.docstoc.com/docs/96599265/Safer-food_-better-business-DVD
8 FSA (2004), Safer Food Better Business for Caterers, Food Standards Agency.
www.food.gov.uk/multimedia/pdfs/sfbbfullpack0109
9 Kane, K. J. (2009), Managing HACCP: Micro-business perspectives on the benefits of a regulated

food management system. University of Salford, Salford, PhD Dissertation.
10 FSA (2004) Research Report. A New System for Managing Foods Safety in Catering Businesses.
London; FSA.
11 DBIS (2009) Getting the Balance Right. In: Food Standards Agency Full Regulatory Impact
Assessment , London. FSA.
12 Victoria Government Department (2007). Your Guide to Food Safety. Melborne: RRHD.
13 NZFSA (2007) Food Safety Workbook, New Zealand Food Standards Authority.
http://www.foodsafety.govt.nz/elibrary/industry/food-control-food-fcp-plans/fcp_bw
)58( )59(
A Guide to the Preparation of a HACCP-Based Food Safety Management System for Labour Camps
14 FSAI (2007) Safe Catering. Food Safety Authority Ireland.

http://www.food.gov.uk/northern-ireland/safetyhygieneni/safecatering
15 United Nations (2014) United Nations’ International Standard Industrial Classification of all
Economic Activities (ISIC).
http://unstats.un.org/unsd/cr/registry/regcs.asp?Cl=27&Lg=1&Co=5629
16 Codex (2008) Guidelines for the Validation of Control Measures. Codex Alimentarius
17 FSA (2008) Food Standards Agency Guidance on the Safety and Shelf-life of Vacuum and Modified
Atmosphere Packed Chilled Foods with Respect to Non-proteolytic Clostridium botulinum.
http://www.food.gov.uk/multimedia/pdfs/publication/vacpacguide
18 Department of Health (1989) Chilled & Frozen: Guidelines for cook-chill and cook-freeze catering
systems. London: DoH (UK).
19 Food Safety Authority of Ireland (2004) Cook-Chill Systems in the Food Service Sector. Dublin:
FSAI
20 WHO (1998) Guidance on Regulatory Assessment of HACCP. Geneva: WHO.
21 Food Safety Authority of Ireland (2001). Assessment of HACCP Compliance. Guidance Document
No 9. Dublin: FSAI
22 WHO (2008) Foodborne disease outbreaks: Guidelines for investigation and control. World
Health Organisation.
www.who.int/foodsafety/publications/foodborne_disease/fdbmanual/en/index.html
23 ICMSF (2002) Microorganisms in Foods 7: Microbiological Testing in Food Safety Management.

Kluwer Academic/Plenum http://www.icmsf.iit.edu/publications/books.html
24 ICMSF (2011) Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product
Acceptance. http://www.icmsf.iit.edu/publications/books.html1
)60(

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A Guide to the Preparation of a HACCP-Based Food Safety Management System for Labour Camps

‫جـهـاز أبــوظـبـي للرقابة الغذائية‬

A Guide to the Preparation of a HACCP-Based Food

PART 2: CONTENTS OF THE MANUAL 16

CPU Central Production Unit

Figure 1: An overview of the components of a food safety management system

1.1.1 Meeting the needs of Abu Dhabi food service businesses

The project involved a process of international benchmarking followed by a gap analysis to

1.1.2 What is a food safety management system (FSMS) ?

The implementation of a HACCP-based food safety management system (FSMS) is internationally

1.2.1 Labour Camps 1.3 RELATED DOCUMENTS

PART 2: CONTENTS OF THE MANUAL 2.2 ROLES AND RESPONSIBILITIES

2.2.2 Responsibilities outside the kitchen

2.2.3 Documentation of roles and responsibilities

2.3 CONTRACTUAL ARRANGEMENTS

How many SOPs will be required?

Where to keep SOPs?

• Validation data if relevant. For example, technical information to demonstrate efficacy of

2.5.3 GHP record keeping requirements

Food Item FSMS Documentation Requirements

2.9 TRANSPORT AND DELIVERIES 2.10.1 The Calibration Register

The register should identify:

Temperature controlled equipment 2.11.2 Receipt of foods

Figure 12 Times and temperatures of cooked rice prior to service

2.13.1 Induction training Supporting documents

2.14.3 Additional verification activities. Supporting technical documents

2.16 SPECIAL EVENTS 2.16.4 Documentation requirements for individual contracts

2.16.2 Plan ahead

2.16.3 Contractual arrangements for ‘Special Events’

PART 3: REGULATORY COMPLIANCE Figure 14 ADFCA Compliance Audit overview

3.1 FSMS APPROVAL

3.1.1. ADFCA compliance audit procedure

Figure 13 ADFCA Compliance Audit Procedure

a. Labour camp request an ADFCA FSMS audit.

3.2 SAMPLING AND TESTING 3.2.4 Temporary storage of food samples

[For further details see Section 4.2.]

3.2.3 Official sampling by ADFCA

PART 4: ANNEXES 4.1.2 Template 2: Summary of Approved Suppliers

4. Responsibility for Meal Transportation (tick) Contractor Client

5. Responsibility for Meal Service Contractor Client

6. Menu (please attach menu)

6 Facilities Toilets / Hand

7 Extra Staff Cooking

8 Transport & Logistics Type of Truck(s)

4.2 END PRODUCT TESTING Figure 15 Limitations of end-product testing23,24

Figure 16 The Classical 12 step application of Codex principles

Evolving HACCP-based methodologies: Supply businesses with information on risks and

Evolving HACCP-based methodologies: Refocus enforcement and audit requirements onto

Problem: Validation is a complex technical task. Verification is normally considered to be the

4.4 OVERVIEW OF HACCP FOR CATERING PROJECT 4.5 REFERENCES

7 FSA (2006) Safer Food Better Business Training Video.

9 Kane, K. J. (2009), Managing HACCP: Micro-business perspectives on the benefits of a regulated

14 FSAI (2007) Safe Catering. Food Safety Authority Ireland.

20 WHO (1998) Guidance on Regulatory Assessment of HACCP. Geneva: WHO.

23 ICMSF (2002) Microorganisms in Foods 7: Microbiological Testing in Food Safety Management.

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