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Competitive Food Safety Program: The Case of Qatar
by A.A. Al-Hamaq, S.S. Zeyadah, A. Ahmed, P. Amuna, I. Tewfik
Science,Technology and Sustainability in the Middle East and North Africa (GTSD - MENA), Vol. 4, No. 1, 2007
Abstract: Hazard Analysis Critical Control Point HACCP is an effective, specific and critical system in controlling hazards during food production procedures. It provides a greater degree of confidence that processed food is both wholesome and traceable. The aims of this chapter were: 1 to identify the number, types and nature of fast food outlets in a developing country such as Qatar, in order to classify them into risks based on physical and microbiological parameters and 2 to implement and assess the HACCP procedures within a selected number of fast food outlets and restaurants before and after implementation. Application of the HACCP system has induced a remarkable reduction in the total aerobic count in both raw materials and finished products. HACCP principles focus on product safety as the top priority and allow for prevention rather than waiting for problems to occur before deciding how to control them. Implementation of HACCP programmes by the establishments studied has profoundly enhanced their role in the protection of public health beyond the traditional emphasis on facility and equipment design and maintenance and adherence to the principles of sanitation, good manufacturing and food preparation practices. However, dissemination among other developing countries will rely on the benefits that they will gain through the implementation of the HACCP programme.

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