ISO 22000

KHALEEJ TIMES ADVERTISING SUPPLEMENT Sunday, December 21, 2008

INTERNATIONAL Organisation forStandardisation (ISO) 22000 stan-dards integrate the principles ofthe Hazard Analysis and Critical

Control Point (HACCP) system and ap-plication steps developed by the CodexAlimentarius Commission. By meansof auditable requirements, it combinesthe HACCP plan with prerequisite pro-grammes.

Hazard analysis is the key to an ef-fective food safety management system,since conducting a hazard analysis assistsin organising the knowledge required toestablish an effective combination of con-trol measures. ISO 22000 requires that allhazards that may be reasonably expectedto occur in the food chain, including haz-ards that may be associated with the typeof process and facilities used, are identi-fied and assessed. Thus it provides themeans to determine and document whycertain identified hazards need to be con-trolled by a particular organisation andwhy others need not.

ISO 22000, being a part of ISO 9000family, which sets the standards for qual-ity management systems, specialises infood safety management systems. Thereexists a range of different retail and pri-vate schemes that may generate risks ofuneven levels of food safety, confusionover requirements, and increased cost

and complication for suppliers that mayfind themselves obliged to conform tomultiple programmes.

ISO 22000:2005, Food safety manage-ment systems – Requirements for anyorganisation in the food chain, backed byinternational consensus, harmonises therequirements for systematically manag-ing safety in food supply chains and of-fers a unique solution for good practiceon a worldwide basis.

Incorporating the principles of the Co-dex Alimentarius Commission’s “Haz-ard Analysis and Critical Control Point”system for food hygiene, ISO 22000 alsoprovides a single management systemplatform upon which more specific re-quirements, such as those developed bythe various global food retailer organisa-tions, may be incorporated.

Help for small businesses to imple-ment ISO 22000 food safety manage-ment systems:

ISO 22000, Food Safety ManagementSystems, The International Trade Centre(ITC) and ISO have released a new prod-uct designed to make it easier for smalland medium-sized enterprises (SMEs)in the food sector to benefit from the ad-vantages of implementing a food safetymanagement system. The product con-sists of a combined handbook and CD-ROM, ISO 22000 Food Safety Manage-ment Systems – An easy-to-use checklistfor small business – Are you ready? It isaimed at SMEs, both in developed anddeveloping countries, for which a foodsafety management system meeting therequirements of the International Stan-dard ISO 22000:2005 could be the entryticket to increased business in the globalmarket and participation in cross-borderfood supply chains.

The checklist consists of questions cov-ering various aspects of the setting-up,implementation and certification of a

food safety management system accord-ing to ISO 22000.

Working through the questions in astep-by-step manner will enable man-agers of an enterprise to determine thepresent status of their business and willhelp them identify main areas for im-provement.

The checklist is in 13 parts, each cover-ing a particular aspect of ISO22000, withan explanation of the relevant require-ment and guidance on how to incorpo-rate it into a food safety managementsystem geared to the needs of user’senterprise. Depending on “yes” or “no”answers given to the checklist questions,the user is directed to the next stage, or toadditional guidance.

Certification is not a requirement ofISO 22000 and both the standard and thechecklist can be usefully implementedeven when certification is not the goal ofthe enterprise.

In addition, the checklist includes achapter identifying the linkages betweenISO 22000 and the ISO 9001:2000 stan-dard for quality management systems,and provides a comprehensive list ofwebsites addressing food safety.

The content of the handbook and theCD-ROM is the same, with the latter add-ing the advantages of electronic naviga-tion, plus the possibility of automatically

SAFEFOOD

MANAGEMENTSYSTEMISO22000:

ISO 22000, being a partof ISO 9000 family,

which sets the standardsfor quality managementsystems, specialises

in food safetymanagement systems

A RECIPE FOR

• TURN TO PAGE II

ISO IMPLEMENTED a seminar inDubai, raising the awareness ofFood Safety Management System

(FSMS) and ISO 22000 certification,throughout the Gulf region. The pur-pose of this seminar was to support thedissemination process of the standardISO 22000: 2005.

The seminar helped organisationsoperating in the food chain in Gulfcountries to understand the benefits ofthis standard and of modern techniquesof food safety management.

The seminar was attended by 117participants from 5 countries (Bahrain,Kuwait, Oman, Qatar, United ArabEmirates). It explored the importanceof food safety in the context of inter-national trade, gave an overview ofthe ISO 22000 family of internationalstandards, provided information onconformity assessment to support foodsafety, shared the region’s experiencein implementing ISO 22000, and ad-dressed the issue of mutual recognitionin food safety certification.

ISO in GCC is better recognised asGSO (GCC Standardisation Organisa-tion) which is in collaboration with ISO.The name got highlighted in 2007, aftera food safety management workshopwas held in Saudi Arabia. The majorobjective of this workshop was to raisethe level of hygiene awareness, estab-lish quality infrastructure in the GCCcountries and adoption of globally ac-cepted practices and systems withinthe GCC food industry. Some of theother objectives of the workshop were:

Planning, building, implementing,•operating, and maintaining a foodsafety management system allowingthe organisation to produce a foodproduct hygienically-safe for theconsumer according to the intendeduse of the product

The organisation’s abidance by the•legislative and regulatory require-ments of food safety and healthAssessment of consumer require-•ments and meeting them in regard toprovision of hygienically guaranteedfood products to ensure consumersatisfactionEffective communication with other•parties in the food chain such as sup-pliers, regulatory and control agen-cies, consumers and others, on allfood safety issuesCommitment of the organisation to•carry out the food safety policy andobjectives it devisedRegistration with any certification•body as an objective evidence on theeffective implementation of a foodsafety management system accord-ing to ISO 22000:2005It is noteworthy that International

Standard (ISO 22000:2005) is consid-ered one of the latest standards issued

by the International Organization forStandardisation (ISO); a culminationof the ISO activities in the field of foodsafety and health. It is also a specificdevelopment of the Hazard Analysisand Critical Control Points (HACCP)system; putting it in the framework ofunified and consistent procedures ap-plied at all stages of the food chain, andcertifying it as a management system offood safety with internationally unifiedcriteria.

Another very interesting workshopwas held in Abu Dhabi, UAE, in regardsto Food Safety and the Hazard Analy-sis Critical Control Point system. Incollaboration with the GCC Standardi-sation and Metrology Authorities, theEmirates Authority for Standardisationand Metrology (EASM) organised aworkshop in Abu Dhabi for 31 traineesrepresenting five Gulf countries titled,‘Food Safety and the Hazard Analysisand Critical Control Points system.’

The aim was to equip food qualityinspectors with state-of-the-art systemsand equipment to secure safer food andensure better public health. The inspec-tors are familiarised with systems usedin operations and inspection, all factorsthat affect food safety, and the inspec-tion processes that are used by inspec-tors both in production stages and foodmanufactories until it reaches the con-sumer.

The HACCP system largely dependson understanding its implications andfunctions from all involved in the fieldof food production and inspection. Itsefficiency also depends on creating alegislative framework that will em-power inspection authorities to enforceits implementation during the differentstages of food production.

Participants in the workshop focusedalso on other subjects related to the

HACCP system including the controlof physical, biological, and chemicalhazards. They discussed health impli-cations in designing and using equip-ment in food manufactories, cleannessand sterilisation inside manufactories,modern industrialisation methods, ide-al location and surrounding environ-ment, stages of building the HACCPprocess, and the practical implemen-tation of HACCP in food productionactivities.

Shangril-La hotelWhile talking of ISO 22000 certifica-

tion in Dubai, a name that is indispen-sible is Shangril-La. Recently, HotelShangri-La, Dubai has been awardedthe ISO 22000 Food Safety ManagementSystem certification in accordance withthe HACCP by the United Registrar ofSystems (URS) Ltd. It is the first hotelin the whole of GCC to receive the ISO22000 certificate.

A new name in similar regardswould be of Flex Middle East, Dubai,the subsidiary of Flex Industries Ltd.,India, who have been accredited withISO 22000-2005 Certification. This certi-fication encompasses the 7 principles ofHACCP and BRC, the highest and theonly internationally recognised QualityStandards for Food and Food Packag-ing Safety.

Flex Middle East, Dubai is the pio-neer in holding this certification forFood Packaging application. In addi-tion to this, they have also received theHACCP certification for Food SafetySystem.

The Fairmont Dubai was recently ac-credited with the Hazard Analysis andCritical Control Point certification, rec-ognising the hotel’s compliance withinternational food and safety standardspractices.

The Metropolitan Hotel, Dubai, hasbeen awarded HACCP System certifi-cation by TUV Middle East. This is thefirst of Habtoor Hotels to be certified.

As far as Dubai is considered, the En-vironment, Health and Safety (EHS) di-vision had stepped up its campaign onthe use of HACCP, a food safety systemapplied to food manufacturing compa-nies to ensure safety and quality. Thesystem requires third party certificationof the plant’s implementation processand its compliance mechanisms.

In Dubai, it is mandatory for foodmanufacturers to comply with HACCP.Dubai Municipality Food Control Sec-tion had set a deadline for the certifica-tion in June 2006 for all the food manu-facturing companies. Ç

II


FOOD SAFETYMANAGEMENT SYSTEM

generating reports on thelevel of ISO 22000 maturi-ty of the user’s enterprise,based on the answers tothe checklist questions.

ISO 22000:2005 specifiesrequirements for a foodsafety management sys-tem where an organisationin the food chain needs todemonstrate its ability tocontrol food safety haz-ards in order to ensure thatfood is safe at the time ofhuman consumption.

Less than two years af-ter the publication of ISO22000, the standard hasbeen implemented by or-ganisations in more than50 countries as an alterna-tive to more than 20 foodsafety schemes developedby individual companiesand groupings in the sec-tor for auditing their sup-pliers.

It is applicable to all or-ganisations, regardless ofsize, which are involvedin any aspect of the foodchain and want to imple-ment systems that con-sistently provide safeproducts. The means ofmeeting any requirementsof ISO 22000:2005 can beaccomplished through theuse of internal and/or ex-ternal resources. Ç

Middle East food industrypromotes standards

WITH 280,000 clients in morethan 140 countries, BureauVeritas Certification (for-

merly BVQI) is the world’s leadingcertification body.

In addition to being the first inter-national certification body worldwideto obtain ISO 22000 accreditation fromDANAK, Bureau Veritas Certificationis the first certification body in Dubaito be accredited by Dubai Accredita-tion Center (DAC) in the field of FoodSafety Management System ISO 22000and HACCP certification according toISO/ IEC 17021 Standard.

Many standards have been de-veloped within food safety: specificcompany standards, legal regulations,as well as standards developed by re-tailers. Their proliferation made theirapplication difficult. At the same time,food safety principles have spreadacross the world.

The safety of foodstuffs has becomea major issue for all players in the foodchain. A single standard with world-wide reach, and including the foodsafety principles, thus became neces-sary.

What is ISO 22000?The ISO 22000 standard is the first

international standard for implemen-tation of a certified food safety man-agement system. It covers Interactivecommunication, System Managementand Hazard control. ISO 22000 hasbeen designed withflexibility to enablea tailor-made approach to food safetyfor all segments of the food chain.

What are the key benefits?• Organized and targeted communi-

cation among trade partners;• Optimization of resources (Inter-

nally and along the food chain)• Improved documentation;• Better planning, less post-process

verification;• More efficient and dynamic control

of food safety hazards;

• All control measures subjected tohazard analysis;

• Systematic management of Prereq-uisite programmes;

• Saving resources by reducing over-lapping system audits

Why choose Bureau Veritas certifica-tion?

Bureau Veritas certification can helpevery player in the food supply chainto meet the highest standards of Quali-ty, Health & Safety and Environmentalcompliance. Our auditors and inspec-tors are dedicated to specific sectors al-lowing them to better understand andassess your processes, and deliver aservice meaningful for your business.

In addition of being the first inter-national certification body worldwideto obtain ISO 22000 accreditation fromDANAK, Bureau Veritas Certificationis the first Certification Body in Dubaito be accredited by Dubai Accredita-tion Center (DAC) in the field of FoodSafety Management System ISO 22000and HACCP certification according toISO/ IEC 17021 Standard.

Bureau Veritas Certification net-work spreads across more than 100countries. This global presence meansthat its clients can receive the doubleadvantage of international expertisecombined with a genuine depth oflocal knowledge (language, culture,laws, customs, etc.) ensuring a highquality audit.

The Bureau Veritas CertificationMark is a globally recognised symbolof your organization’s ongoing com-mitment to excellence, sustainabilityand reliability. Ç

First certificationbody in Dubai

BUREAU VERITAS CERTIFICATION

ISO 22000

BUREAU VERITASCertification

A recipe forsafe food• CONTINUED FROM PAGE I

ISO 22000:

III


FOOD SAFETYMANAGEMENT SYSTEM

What is food safety?ISO 22000:

CONSUMERS ARE no longerjust aware, they are becomingfar more critical about potential

hazards; most importantly they are de-manding that the food they eat is in factsafe. At the end of the supply chain, itis retailers who make the final sale andas perceived by the consumer as mostresponsible for ensuring that food soldis safe.

Controlling the entire food system isno easy task. It is a complex, competi-tive, multi-level system involving legal,political, social and economic forces.From farm to table, the volume of food-borne diseases and chemical, micro-biological or physical food hazards isgrowing and ever changing.

With the amount of chemicals(pesticides, agrichemicals, veterinarydrugs) that are used in farming today,even the old adage that “an apple aday keeps the doctor away” must bequestioned. For the caterpillar, onebrief journey across the average appleis enough to kill it.

Pesticides can be dangerous to hu-man health and to the environment aswell. Research studies envisage thatthe pesticide use has increased 50-foldsince 1950 and 2.5 million tonnes of in-dustrial pesticides are now used eachyear around the world. Most pesticidesbreak down quickly in the environ-ment, but some may be present in foodproducts as a residue of the originalchemical applied. As diets have be-come healthier so less processed foodsand more fruit and vegetables are con-sumed in ever-greater quantities. It isthis fresh produce which is most sus-ceptible to an incidence of high pesti-cide residues.

Work place contaminations such asPathogenic and Food Spoilage bacteriadue to unhygienic practices (cleaningand Sanitation), presence of allergens,toxins, antibiotic residues (veterinarydrug residues) etc., are the other teeth-ing issues.

A complex mix of local and nationallegislation and voluntary agreementsregulate permitted quantities of chemi-cal residues, control of allergenic in-gredients and stipulate for pathogenicbacteria in food products. It’s a fulltime job identifying and detecting thesehazards, helping to reduce their pres-

ence and meeting increasingly strictguidelines. Additional surveillance ofsuppliers through auditing, rigoroustesting and product inspection are vitalcomponents to running a transparentfood supply system. These steps canhelp to build a comprehensive trace-ability system, support due diligenceand ensure product certification.

Throughout the entire food produc-tion chain, SGS Food Services provideefficient support and risk minimiza-tion through our local food experts /lead auditors and laboratories on raw,semi-manufactured foodstuff and finalproducts in all principal segments of

the food chain.The measures and practices of SGS

on food quality and safety include in-tricate analytical testing (DAC & ENASaccredited laboratory), Product andHygiene inspection activities, Product& Process audits and Food Safety Man-agement Systems Audits (HACCP, ISO22K, BRC, SQF2000, IFS). These ser-vices assist companies to deliver foodproducts that constantly meet theirhigh quality standards as well the in-creasing complex regulatory standardsof health, safety and environmentalcompliance.

ISO 22000: 2005 Management SystemCertification

Different countries or regions, mar-ket industries and even retailers canhave their own standards and require-ments for food safety. However thesestandards do not sufficiently addresssome of the key issues within food sup-ply chains, such as traceability or lackof interactive communication acrossthe entire supply chain. Nor are theymutually recognised, which often leadsto parallel work. ISO 22000 is the oneuniversal food safety managementstandard that works across all others.It can be used by all organisations inthe supply chain – from farmers to foodservices, to processing, transportation,

storage, retail and packaging. This stan-dard creates a harmonized safety stan-dard that is accepted the world over.

WHY DUPLICATE FOOD SAFETYMANAGEMENT SYSTEM AUDITS.SGS provides “Food Safety Solutions” –Single Food Audit Pack

SGS provides a cost effective deliverythrough a single audit solution. Differ-ent food related standards/guidelinessuch as HACCP, BRC, IFS, SQF2000 andGMP can be clubbed with ISO 22000in one audit visit. Other ManagementSystems such as Quality, Environment,Health and Safety can also be auditedas well together with ISO 22000. Thissingle food audit solution assist inter-nal alignment of different managementsystems thus improving efficiency andother value propositions are less dis-ruption to the company and minimizethe duplication of documents.

WHY SGSAs the world leading testing, inspec-

tion, verification and certification body,SGS has the unrivalled experience inthe area of food safety and quality, withcapabilities ranging across diverse andcomplex supply chains.

To date, thousands of food businessaround the world use SGS as their cer-tifying body to perform the audit oftheir food safety management systemsagainst various international standards,confirming SGS as the world’s preferredcertifying body in food safety.

Our full-time auditors are experi-enced food technologists. They haveextensive experience in working withlocal food industry and they are fa-miliar with all current legislation anddevelopments in the food industry tobring their expertise across to your re-gion.

ABOUT SGSEstablished in 1878, SGS is the

world’s leading inspection, verification,testing and certification company. SGSis recognised as the global benchmarkfor quality and integrity. With over50,000 people, SGS operates a networkof more than 1,000 offices and laborato-ries around the world. For more detailsvisit: www.sgs.com Ç

SANBOOK QUALITY Consul-tancy is a multi-disciplinary andprofessionally managed consul-

tancy established in Dubai in 2005 un-der the leadership of Dr. Sunil Man-jarekar (MSc, Ph.D, Lead auditor forQMS, EMS, OHSAS, HACCP and ISO22000 Certifications.) SQC is havingits operations across GCC countriesand India.

SQC has been involved in provid-ing a complete range of consultancyand training services in the fields of:

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

SQC has implemented many proj-ects worldwide for food industrieswith respect to consultancy and foodsafety trainings.

Food safety is a global concern. ISO22000:2005 is one of the advancedfood safety management systemsintroduced and widely accepted allover the world. Since ISO 22000 isa generic food safety managementstandard, and it can be used by anyorganisation directly or indirectly in-volved in the food chain. It applies toall organisations in the food chain. Itdoesn’t matter how complex the orga-nization is or what size it is, and ISO22000 can help ensure the safety of itsfood products.

No organisation can afford to ig-nore its legal obligations with regardto food safety. Implicit in the success-ful management of food safety is the

development of an effective manage-ment system. This internationally rec-ognised standard aims to harmonisethe requirements for food safety man-agement throughout the food supplychain.Objectives

With the increasing demand forfood worldwide and global accep-tance of food safety standards, theneed of the hour is to first acquireknowledge on the requirements ofISO 22000’s global standard, it’s ap-plicability to the entire food chain andthe benefits one’s organisation coulddraw from it.

ISO 22000 will make it easier fororganisations to implement HACCP(Hazard Analysis and Critical ControlPoint) system for food hygiene as itincorporates the principles of HACCP.Another benefit of ISO 22000 is that itextends the successful managementsystem approach of ISO 9001:2000quality management system standardwhich is widely implemented in allsectors but does not itself specificallyaddress food safety.

Sanbook Quality Consultancy isyour partner in building quality man-agement systems. We utilize one ofthe top quality management systemsin the world.

Our professional staff is uniquelyqualified to assist you in developingand implementing a quality manage-ment system that is designed to meetyour institution’s specific require-ments and resources.

Sanbook Quality Consultancy of-fers IRCA approved courses in QMS,EMS OHSAS 18001 and ISO 22000.For more information please visit ourwebsite www.sanbookconsult.com Ç

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

Rachid CherkaouiManaging Director

SGS Middle East Region

Dr. S.A. MansoorSystem Service Certification

Manager – Arabian PeninsulaSGS Gulf Limited

Setting standards inquality management

Sanbook Quality Consultancy is your partner in buildingquality management systems. We utilize one of the topquality management systems in the world

As the world leading testing,inspection, verification andcertification body, SGS hasthe unrivalled experience inthe area of food safety andquality, with capabilitiesranging across diverse andcomplex supply chains

IV


AL JAZIRA Poultry Farm L.L.C.established in 1999 with pro-duction capacity of 60 million

eggs per annum is Dubai’s first eggproducing poultry farm.

Inspired by the slogan “Dubai —the City of Gold,’ Al Jazira Poultrybranded its produce as ‘Golden Eggs’as they have a bright golden yolk.

The high quality of its eggs backedwith a distribution network ensuringsupply of the freshest eggs to the con-sumers to all the emirates have made“Golden Eggs” the number one brandin the whole country. Today Al Jazirafarm produces more than 100 millioneggs a year.

The company is a limited liabilityfirm promoted by the three renownedbusiness groups of UAE: Al MayaGroup, Lal’s Group and KhamasGroup of Investments.

Al Jazira Poultry Farm is located onDubai – Al Ain road on a plot of landadmeasuring about 1 million squaremetres. All production, packing, dis-tribution, administrations operationsare conducted from the farm.

The farm has dedicated and highlyqualified professionals to look afterthe various aspects of egg production,quality control, sales, marketing, dis-tribution, administration, etc.

Qualified veterinarians with exten-sive experience in the poultry industrytake care of hen’s health & nutritionalaspects.Egg Production Process & facilities

Egg production basically involvesbringing in one day old chicks (DOC),rearing them for about 20 weeks inseparate buildings called ‘Rearing’ or‘Pullet’ Houses till they are matureto lay eggs. At the age of 18-20 weeksthey are transferred to productionbuilding called ‘Layer’ Houses. Allthese chicken houses are automatic en-vironment controlled and all systemsare equipped with state-of-the-art sys-tems from Europe.

Eggs from the layer houses are col-lected daily by means of automaticconveyors which bring eggs to egg-grading and packing machines. Thesemachines separate all eggs accordingto their weights and are packed for fi-nal sales.

Feed for all the chickens is pro-duced in-house ensuring use of onlyhigh quality inputs and in right mixrequired. The feed produced is fullyvegetarian. No ingredient of animalsource is used. Though this is an ex-pensive way but it ensures that eggsdo not have any offensive odour andhave the finest taste.

The farm has own source of groundwater which is processed in the reverseosmosis plants and distributed for use

for the whole farm.The farm has electrical supply from

Dubai Electrical & Water Authority.However, for additional safety reasonsand unhindered operations it has ar-ranged adequate alternate sources ofpower supply.

‘Golden Eggs’ are marketed allover the UAE in hypermarkets, su-permarkets, groceries, etc. Some ofthe renowned hotels like Sheraton,Hilton, Radisson and Le Meridien useonly ‘Golden Eggs’. The value addedeggs DHA Omega-3 Golden Eggs andLutein Golden Eggs are now beingmarketed & appreciated in the neigh-bouring markets as well.Fine Quality of Eggs

Eggs are produced in extremely hy-gienic conditions using the best Euro-pean equipment & systems. Chickenof the world’s best breed are flown infrom Europe and are housed in water-cooled & insulated houses where theydo not get exposed to extreme climaticconditions and wild birds. Automaticsystems ensure comfortable climate,supply of feed & cool drinking waterin the chicken houses.

Quality standard of drinking waterfor the chicken is maintained as perWorld Health Organisation standardfor portable water.

Feed for the chicken, mainly con-sisting of corn, soybean meal, etc., ismanufactured in-house ensuring fullquality control & freshness.

CertificationsIn the year 2003, Al Jazira Poultry

Farm became the first egg producingfarm in Dubai to get ‘HACCP’ cer-tification by SGS Gulf Ltd. HACCPstands for ‘Hazard Analysis & Criti-cal Control Points’ which is an in-ternationally recognised food safetysystem. In simple terms it means thatthe certified company employs ‘GoodManufacturing Practices’ and has welldefined & controlled production sys-tems which result in a safe and goodquality product.

In the year 2004, the company wasaccredited with ISO 9001:2000 certifi-cation by Det Norske Veritas, Dubai,signifying adaptation of the interna-tional system of quality management.

In the year 2006, the companyachieved certification for ISO 14001and OHSAS 18001, for EnvironmentManagement System and Occupation

Health & Safety respectively.In the year 2007, the company got

certified for ISO 22000:2005 Food Safe-ty Management System from DNV.DHA Omega-3 Golden Eggs

Eggs in general are considered ashighly nutritious food product rich inproteins, vitamins and minerals.

However, “DHA Omega-3 GoldenEggs” launched in the year 2004 bythe company in the UAE market areextra-nutritious as they are further en-riched with Omega-3 polyunsaturatedfats, Vitamin-E, a natural anti-oxidant& organic selenium, an essential micronutrient.

Omega-3 eggs are becoming quitepopular in Canada, USA, the Far-Eastand in Europe.

Omega-3 are long chain polyun-saturated fats which are also known as“good fats”. D.H.A.—decosahexaeno-ic acid — is the most important fattyacid in Omega-3 which according torecent scientific research offers a vari-ety of health benefits. DHA is mostlyfound in deep sea algae, cold waterfish such as mackerel, sardines andherring, canola oil, flax seed and wal-nuts, etc. Researches have shown thatthe Japanese and the Eskimos havelower incidences of cardiovasculardiseases. The main reason found wasthat their diet was rich in polyunsatu-rated fatty acids obtained from fish.

DHA Omega-3 Golden Eggs areproduced by feeding hens a 100 percent vegetarian diet, consisting ofgrains & blended with deep seawateralgae that is rich in DHA & Omega-3.Eggs are regularly tested in renownedlaboratories in Europe to ensure theircontents.Lutein Golden Egg

In the year 2006, the Al Jazira Poul-try Farm launched another variety ofnutritionally enriched eggs – ‘LuteinGolden Eggs’.

Lutein is a yellow pigment foundin green vegetables, corn and eggyolks which protects living organismsagainst ultra violet radiation & is bene-ficial for eyesight. Lutein Golden Eggscontain about 15 times more Lutein ascompared to regular eggs. These eggsare selling very well not only in theUAE market but in the neighbouringcountries as well. Ç

Golden eggs setfreshness standard

AL JAZIRA POULTRY FARM LLC

FAILURES IN FOOD SUPPLY canbe dangerous and cost plenty.ISO 22000 for food safety man-

agement systems is intended to pro-vide security by ensuring that there areno weak links in the food supply chain.ISO 22000, Food safety managementsystems requirements throughout thefood chain, is currently at the stage ofDraft International Standard (DIS). It isexpected to be available as an Interna-tional Standard in 2005. The standardcan be applied on its own, or in combi-nation with other management systemstandards such as ISO 9001:2000, withor without independent (third party)certification of conformity.

What is the standard about?ISO 22000 specifies requirements

for a food safety management systemin the food chain where an organisa-tion needs to demonstrate its abilityto control food safety hazards in orderto consistently provide safe end prod-ucts that meet both the requirementsagreed with the customer and those ofapplicable food safety regulations. Itaims to enhance customer satisfactionthrough the effective control of foodsafety hazards, including processes forupdating the system.

Who are the intended users?ISO 22000 may apply to all types of

organisations within the food chainranging from feed producers, primaryproducers through food manufactur-ers, transport and storage operators

and subcontractors to retail and foodservice outlets – together with inter-related organisations such as produc-ers of equipment, packaging material,cleaning agents, additives and ingredi-ents.

Why is it important now?Organisations that produce, manu-

facture, handle or supply food rec-ognise the increasing requirement ofcustomers for them to demonstrateand provide adequate evidence oftheir ability to identify and controlfood safety hazards and the manyconditions impacting food safety. ISO9001:2000 on quality managementdoes not deal specifically with foodsafety. Therefore, ISO 22000 has beenintroduced so as to keep a check on thefood safety management system. As aresult, many countries, such as Den-mark, the Netherlands, Ireland andAustralia amongst others developed

voluntary national standards andother documents specifying auditablerequirements for food safety manage-ment systems. The number of nationalstandards has led to confusion. Conse-quently, there is a need to harmonizethe national standards on an interna-tional level.

The HACCP plan is used to man-age the critical control points deter-mined to eliminate, prevent or reducespecified food safety hazards from theproduct, as determined during hazardanalysis. The advantages being,

Organised and targeted commu-•nication among trade partnersResource optimisation (internally•and along the food chain)Improved documentation•Better planning, less post process•verificationMore efficient and dynamic food•safety hazard controlAll control measures subjected to•hazard analysisSystematic management of pre-•requisite programmesWidely applicable because it is fo-•cused on end resultsValid basis for taking decisions•Increased due diligence•Control focused on what is neces-•sary, andSaves resources by reducing over-•lapping system audits. Ç

Safe programme to ensureintegrity of food supply chain

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

FOOD SAFETYMANAGEMENT SYSTEMISO 22000:

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

WELL KNOWN BENEFITS OFDHA, VITAMIN E AND ORGANICSELENIUM THAT ARE ENDORSEDWORLDWIDE:

• It supports healthy heart function andbloodvessel flexibility. Omega-3 fatty acidshave been shown to play a part in keepingcholesterol levels in the human body low,stabilising irregular heartbeat (arrhythmia)and reducing blood pressure. These fattyacids are natural blood thinners and reducethe stickiness in the blood vessels that canlead to complications such as blood clots andstroke.

• Diets high in Omega-3 fatty acids haveshown to dramatically improve the chancesof survival for people suffering from auto-immune diseases such as rheumatoidarthritis, lupus, Raynaud’s disease andso on as they help the arteries to stayinflammation-free.

• Our brain is remarkably fatty and needsOmega-3 to function properly. Having a dietrich in Omega-3 can regulate your mentalhealth and

- Promotes healthy blood fat profile

- Supports healthy blood fat profile

- Supports healthy eyes and good vision

- Supports healthy pregnancy anddevelopment of the foetus

- Helps to reduce premature delivery andis essential for an infant’s brain and eyedevelopment

- Helps to bring glow to skin and hair

- Helps to reduce depression after delivery

A COMPARISONThe benefits of Omega -3 eggs over normal eggs

are evident through a comparison of their nutrients.

Normal Egg DHA Omega-3 Golden Eggs

Based on 60 g / egg Based on 60 g / egg

30 - 35 mg800 - 900 mg0 - 10 mg

220 - 250 mg0.5 - 0.8 mgNot available2.2 - 2.5 gm

Omega-3Omega-6DHA

CholesterolVitamin ESelenium

Saturated Fatty Acids

280 - 300 mg700 - 800 mg140 - 150 mg120 - 130 mg4.5 - 5.0 mg20 - 30 mic. g1.9 - 2.0 gm

V


IN 2005, ISO 22000 was revised andrequired organisations to have spe-cific requisites to achieve the ISO

22000 certification. They were manda-tory and beneficial for the organisationas well as the consumers.

To plan, implement, operate, main-•tain and update a food safety man-agement system aimed at providingproducts that, according to their in-tended use, are safe for the consum-er;To demonstrate compliance with•applicable statutory and regulatoryfood safety requirements;To evaluate and assess customer re-•quirements and demonstrate con-

formity with those mutually agreedcustomer requirements that relate tofood safety, in order to enhance cus-tomer satisfaction;To effectively communicate food•safety issues to their suppliers, cus-tomers and relevant interested par-ties in the food chain;To ensure that the organisation con-•forms to its stated food safety policy,To demonstrate such conformity to•relevant interested parties, andTo seek certification or registration of•its food safety management systemby an external organisation, or makea self-assessment or self-declarationof conformity to ISO 22000:2005. Ç

ISO 22000:2005 - Revised for enhanced safety

UNITED REGISTRAR of Sys-tems (URS) is an independentthird party certification body

offering certification and training ser-vices across a wide range of business-es, including industrial, commercialand publicly owned organisations.URS provides value added auditingservices which are cost competitive.

As your certification body, URSfirmly believes that any adopted reg-ulation, no matter how interpreted,must be beneficial to an organisationor the regulation simply becomes re-dundant and a burden.

CERTIFICATION SERVICES: URSis the FIRST certification body in theworld offering HACCP Certificationalong-with ISO 9001 under UKASaccreditation. URS also offers UKASaccredited certification services to or-ganisations of any size that operatewithin the accredited scope, withoutdiscrimination or pre-condition. Thesecertifications include ISO 22000, ISO9001, ISO 14001, OHSAS 18001, ISO27001 etc. URS is authorized by localauthorities to provide Food Safety cer-tification services in UAE.

TRAINING SERVICES: URS of-fers various Food Safety trainings on

HACCP & ISO 22000 including theISO 22000 IRCA Registered Lead Au-ditor Course.For more information:Mail: [email protected],Website: www.urscertification.com

Value addedauditing services

Providing realisticsolutions

UNITED REGISTRAR OF SYSTEMS

EMPHASYSMANAGEMENT CONSULTINGsid

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EMPHASYS MANAGEMENTConsulting is a Dubai-basedmanagement consultancy firm

providing global, best-in-class, realis-tic solutions that result in profitabilityand long-term sustainability.

Having a vast network of consul-tants and subject matter experts, ourservices are tailored to meet yourunique business needs. We at Empha-sys do not believe in short cut or “Offthe shelf” solutions.

The company stands for outstand-ing service excellence, flexibility andcompetitive pricing.

Our consultancy covers the follow-ing aspects:

Restaurant start-up, restaurant re-structuring, corporate formation andlogo creation, brand building, site se-lection negotiations, feasibility stud-ies, budget creation for your project,breakeven analysis, business plan cre-ation, menu development, equipmentselection, architectural advisory andcoordination, employee hiring andpolicy development, soft and grandopening guidance, comprehensivetraining, regulatory compliance and

standardisation, auditing, and Mys-tery Shopper.

We provide a range of consultingservices targeted at the organisation’sknowledge that will help them under-pin critical decisions aimed at enhanc-ing the client organisation’s perfor-mance, compliance with legal and oth-er regulatory or corporate governancerequirements and/or conformity withInternational Standards or Models.

STANDARDIZATION CONSULTINGHACCP•ISO 22000 (Food Safety Management•System)GMP (Good Manufacturing Practices)•BRC (British Retail Consortium)•IFS (International Food Standard)•SQF (Safe Quality Food)•ISO 9001 (Quality Management System)•ISO 14001 (Environmental Management•System)ISO 18001 (Occupational Health and Safety•Management System)TQM (Total Quality Management)•CE Mark•Lean Management•Six Sigma•

Professional assistance,training to food firms

ETA CONSULTANCY

HAZARD ANALYSIS and Criti-cal Control Points (HACCP) isa systematic approach to food

safety that addresses physical, chemi-cal and biological hazards as a meansof prevention rather than finishedproduct inspection. HACCP is used inthe food industry to identify potentialfood safety hazards so that key ac-tions, known as Critical Control Points(CCP’s), can be monitored to reduce oreliminate the risk of food safety haz-ards. The system is used at all stagesof food production and preparationprocesses, including packaging, distri-bution etc.

HACCP has become synonymouswith food safety. The HACCP con-cept was pioneered in the 1960s by thePillsbury Company, the US Army andNASA as a collaborative developmentof the production of safe foods for thespace programme. NASA wanted a‘zero defects’ programme to guaranteesafety while reducing dependence onfinished product sampling and testing.

HACCP emphasized control of theprocess as far upstream in the pro-cessing system as possible by utiliz-ing operator control and/or continu-ous monitoring techniques at criticalcontrol points. Pillsbury presented theHACCP concept publicly at a confer-ence for food protection in 1971.

The US Food & Drug Administration(FDA) completed the use of HACCPprinciples in the promulgation of lowacid canned food regulations in 1974.In the early 1980s, other major foodcompanies adopted the HACCP ap-proach. Since then, HACCP has beenrecognised internationally as a logicaltool for adapting traditional inspectionmethods to a modern, science-based,food safety system. Based on risk-assessment, HACCP plans allow bothindustry and government to allocatetheir resources efficiently in establish-ing and auditing safe food productionpractices.

HACCP enables the producers, pro-

cessors, distributors and exporters offood products to utilize technical re-sources efficiently and in a cost-effec-tive manner in assuring food safety.

The consultants at ETA Consultancyprovide assistance through highlyqualified professionals who haveperformed hundreds of audits andconsultancy projects and have a widespectrum of technical expertise. ETAConsultancy consultants provide con-sulting, training, auditing and systemmanagement services designed for theunique profile of your company. Wetreat our clients’ business as our own.

We design turnkey solutions to meetthe needs of food industries includingthe following:

Gap Analysis•Food Safety System Documentation•DevelopmentTraining - System & Internal•AuditorSystem Implementation Assistance•Conducting on-site Internal Audits•Management Review Assistance•Third Party Certification body•SelectionCertification Audits Assistance•

URS offers UKAS accredited certification services toorganisations of any size that operate within the accreditedscope, without discrimination or pre-condition

HACCP — EFFECTIVETOOL TO PREVENTFOOD CONTAMINATION

Hazard Analysis and CriticalControl Point (HACCP) is aneffective tool to prevent foodcontamination that has beenwidely accepted worldwide. Inaddition, a number of countrieshave developed their nationalfood safety managementstandards. Recently, aninternational effort harmonizedthese standards into a singleISO standard, ISO 22000,which strengthens the HACCPsystem in several ways and isfully compatible with other ISOstandards, such as ISO 9001. ISO22000 strengthens HACCP bylinking the plan to prerequisiteprogrammes and definingmanagement’s responsibilities.

Hazard Analysis and Critical Control Points (HACCP) enablesthe producers, processors, distributors and exporters of foodproducts to utilize technical resources efficiently and in a cost-effective manner in assuring food safety

HACCP concept waspioneered in the 1960s bythe Pillsbury Company, theUS Army and NASA as acollaborative development ofthe production of safe foodsfor the space programme.NASA wanted a ‘zero defects’programme to guaranteesafety while reducingdependence on finishedproduct sampling and testing

FOOD SAFETYMANAGEMENT SYSTEMISO 22000:


Documents

ISO 22000