MODON has launched a number of constructive initiatives that contribute to the advancement of sustainable development. These include the creation of the Health Department, which will be responsible for developing a food safety management system based on international standards. By applying this framework to small and medium-sized food enterprises, the Authority aims to increase the level of commitment to the highest degree of food safety across all facilities.
Advantages of the Food Safety Management System:
- Offers fast access to data about food facilities.
- Increases the number of successful control visits.
- Opens the field for investor interaction with health control data.
- Enhances the level of transparency surrounding regulatory procedures.
Initiatives that have been Proposed
Etmaen is MODON’s program for the classification of food facilities in the industrial cities. It offers an effective tool for measuring the commitment of enterprises to implementing the required conditions to ensure food safety. The program combines a number of digital systems that collect and analyze data to ensure the continual maintenance of the highest standards of health and safety at all food facilities.
Etmaen utlilizes Intelligent Inspection Program (IPP) inputs and the results of the analysis of food samples and food handling environments. The IPP is based on a rigorous, well-studied and accurate methodology developed in accordance with Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP) to achieve the strategic goal of food safety management and enhance confidence in food safety within the industrial cities.
Goals of the Program
- Enhance the commitment of enterprises to food safety and ensure food served to consumers is safe.
- Achieve the highest standards in food safety.
- Ensure that the food facilities in MODON are among the world's best in food safety standards.
- Work towards the reduction of complaints of food-borne diseases.
The Etmaen program is applied to all food facilities specialized in the preparation, processing and delivery of meals, such as rations centers, restaurants, and fast food outlets within the industrial cities. Visits to these facilities are conducted electronically through the IPP based on the degree of risk and historical record of the facility. The food facilities are evaluated during each visit on the extent of their employees’ commitment to the health requirements contained in the food facilities operating manual. An electronic device is used to record the results of the inspection of all requirements, including hygiene, storage, tools used, temperatures, and other key factors. At the end of each visit, the facility is automatically evaluated based on the results entered, which are then displayed on colored cards in a prominent place at the entrance of the establishment.
The initiative of combating commercial fraud
It is an initiative in which "MODON" obliges owners of food establishments to adopt consumer participation of information on the source and quality of meat by standardizing the method of disseminating information within the food establishment.
Mobile Carriages initiative
MODON has been working to provide an attractive environment for the owners of mobile food outlets and ensure they are conducting their activities safely.
Projects Implemented at the Service Level
MODON has developed the services provided by the Food Safety Management System to:
Open the way for investors to implement their procedures and transactions electronically, including: :
- Issuance/renewal of licenses for professional activities.
- Issuance/renewal of health certificates for workers in food facilities.
- Allowing the investors (owners of each establishment) to access the results of control visits.
Activate the risk measurement principle to determine the frequency of visits. This process has increased the number of monthly visits to more than 800, based on:
- Two monthly visits to high-risk establishments
- One monthly visit to medium-risk establishments
- One visit every 45 days to low-risk establishments
- The Department of Health targeted more than 600 food samples and conducted more than 2,880 tests to detect the presence of biological contaminants.
Target more than 1,300 workers through awareness and education programs in the field during the monitoring visits.
Introduce the food establishments classification on a scientific basis and develop standards based on successful global experiences in this field.
Prepare operational manuals as a common source of all procedures, with a view to achieving transparency in their implementation. These include:
- Operational Manual for Food Establishments
- Guide to the Collection of Food Samples
- Manual of Control Procedures
Develop and improve the efficiency of the working environment to reflect positively on other establishments, and enroll staff from the Department of Health in training courses that qualify them in their fields of specialization in order to cope with the growing development needs in the working environment.