MODON launched a number of constructive initiatives that contribute to the advancement of sustainable development, including the creation of the Health Department which will be responsible for developing a food safety management system based on international standards, by applying it to small and medium sized food enterprises, and raise the efficiency of the commitment of their facilities to the highest degree of food safety.
Advantages of the Food Safety Management System:
- Fast access to data of food facilities.
- Increase the level of achieving the objectives of the control visits.
- Open the field for investor interaction with health control data.
- Enhance the level of transparency in the regulatory procedures.
Initiatives that have been proposed
is an abbreviation for MODON’s program for the classification of food facilities in industrial cities. It is an effective tool in measuring the commitment of enterprises to implement the requirements and conditions of food safety. The program combines a number of digital systems that collect and analyze data to ensure food safety and the continual maintaining of the highest standards of health in the food facilities.
The program uses the Intelligent Inspection Program inputs and results of analysis of food samples and environment samples surrounding food handling. The Intelligent Inspection Program is based on a rigorous, well-studied and accurate methodology based on Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP) in order to achieve the strategic goal of food safety management in order to enhance confidence in food safety within the industrial cities.
Goals of the Program
- Enhance the commitment of enterprises to food safety requirements in order to ensure serving safe food for consumers.
- Work towards the highest standards in food safety.
- Ensure that food facilities in MODON are among the world's best in food safety standards.
- Work towards the reduction of complaints of food borne diseases.
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 shops within the industrial cities. Visits to these facilities are conducted electronically through the Intelligent Inspection Program based on the degree of risk and the historical record of the facility. The food facilities are evaluated during the visit based on the extent of their commitment and their employees to the health requirements contained in the operating manual of the food facilities. An electronic device is used in the inspection where all the items that are inspected such as hygiene, storage, used tools, temperatures and other items are programmed. At the end of the visit and the introduction of data in the Intelligent Inspection Program, the facility is automatically granted the degree of evaluation, which is entered on colored cards that are then glued to a prominent place at the entrance of the food facility.
- The initiative of combating commercial fraud
in meat offered and used in food facilities requires the owners of enterprises to adopt the participation of the consumers in the information on the source and quality of meat through the standardization of the dissemination of information within the food facility.
- In connection with the Mobile Carriages initiative
that aims to ensure food safety, MODON has been working to provide an attractive environment for mobile food owners and to ensure the safe exercise of their activities.
Projects implemented at the service level
MODON has developed its services provided by the Food Safety Management System which is included:
Opening 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.
- Inform the investor (owner of the activity) and allow him to interact with the results of the control visits.
Activation of the activity risk measurement principle to determine the frequency of visits and fix their number. This process increased the number of monthly visits to more than 800 routine visits.
- Two monthly visits to high-risk activities
- One monthly visit to medium-risk activities
- One visit every 45 days for low-risk activities.
- The Department of Health targeted more than 600 food samples and conducted more than 2,880 tests to detect the presence of biological contaminants.
Targeting more than 1,300 workers through awareness and education programs in the field during the monitoring visits.
Exertion of distinguished efforts to introduce the food establishments classification on scientific bases and standards based on successful and similar global experiences in this field. The outputs and results of this initiative will have a great impact on stimulating food establishments to comply with the highest standards of food safety.
Preparation of a number of operational manuals to become a common source of all procedures with a view to achieving transparency in the implementation of the works, which include:
- Operational Manual for Food Establishments
- Guide to the collection of food samples
- Manual of Control Procedures
Developing and improving the efficiency of the internal work environment to reflect positively on other works, and the enrolment of the staff of the Department of Health in training courses and qualify them in their fields of specialization in order to cope with the growing needs in the development of the working environment.