Health and Food Control

​​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 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 program ​

To effectively classify food facilities in the industrial cities, Modon implemented the Etmaen program – an effective tool to measure enterprises’ compliance with food safety requirements and standards. It utilizes several digital systems that collect and analyze data to ensure food safety and continued application of the highest health standards at facilities.

The program is based on input from the Intelligent Inspection Program and the results of food analyses. It also leverages evaluations of food handling samples from surrounding environments. To achieve the highest levels of food safety management, the Intelligent Inspection Program uses a rigorous, well-studied and accurate methodology based on the Hazard Analysis Critical Control Point (HACCP) system and Good Manufacturing Practices (GMP). Our main goal is to ensure food safety confidence across Modon’s industrial cities.

Goals of the Program

The Etmaen program is applied to all food facilities based at our industrial cities that prepare, process and deliver meals, such as catering centers, restaurants and fast-food outlets. Inspections of such facilities are scheduled electronically through the Intelligent Inspection Program according to their respective risk assessments. During an inspection visit, food facilities are evaluated based on the extent to which they and their employees comply with safety regulations. Mobile devices are used to record the results of the inspection based on a pre-programmed checklist covering items such as hygiene, storage, implement usage and temperature levels. At the end of the inspection, data is entered into the Intelligent Inspection Program, which then automatically classifies the facility based on its adherence to food safety regulations. An appropriately colored card is subsequently issued and fixed prominently at the facility’s entrance.

Etmaen Program Manuals

Registration In MODON System For Food Safety Management

Combating Commercial Fraud

Modon launched this initiative obliging food facility owners to transparently share information about the source and quality of meat with consumers through a standardized process.

Mobile Food Trucks

As part of efforts to ensure the safety of food circulated in industrial cities to protect workers and visitors, Modon launched the Mobile Food Trucks initiative. We created a conducive environment for food truck owners and ensure their business is conducted safely.

Projects implemented in the services sector

Modon’s focus on developing its services through integration of a robust food safety management system over the year enabled us to execute many service projects – demonstrating our commitment to a systematic strategy empowering us to positively contribute to individual, environmental and community welfare. Key projects driving these services are outlined below.

  • First: Investors provided with facilities to complete their processes and transactions electronically, including:
    • issuance/renewal of professional licenses
    • issuance/renewal of health certificates for workers in food facilities; and
    • issuance of responses to inspection results.
  • Second: Application of risk assessment principles to determine frequency of inspection visits.
    • Facilities engaging in high-risk activities are visited twice a month.
    • Facilities engaging in medium-risk activities are visited once a month.
    • Facilities engaging in low-risk activities are visited once every 45 days.
    • More than 800 food samples have been collected and over 4,000 tests conducted to detect the presence of contaminants.
  • Third: Field-based awareness and education programs targeted more than 1,200 workers.
  • Fourth: Food facilities classification initiative that applied scientific standards was introduced. The project was modelled on other similar and successful global systems and aims to significantly encourage food facilities to comply with the highest food safety standards.
  • Fifth: Operational manuals positioned as standard food safety references were developed with the aim of achieving transparency in business implementation. Examples include:
    • an operational manual for food facilities
    • guide to the collection of food samples
    • a control procedures manual
  • Sixth: The efficiency of Modon’s internal working environment and practices were developed to ensure a positive impact across our operations. For example, we enrolled team members involved in health and safety inspections on specialist training and qualification courses.

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 Last modified 09 Sep 2021
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