The Food Control Section of Public Health at Sharjah Municipality (SM) has announced that the food safety rate in Sharjah has reached 98 per cent last year thanks to the collaboration of SM with the Ministry of Climate Change and the Environment.
SM has conducted 44,885 inspection visits at food shops and food distribution centres in Sharjah and collected 511 doubtful samples of food products from the market to analyse in the municipal laboratory last year.
Shaikha Dr. Rasha Al Qassimi Assistant Director General for Public Health at the Central Laboratory at Sharjah City Municipality said that the inspectors have also collected 122 samples of drinking water from schools for analysis to ensure its safety.
This was revealed in a review of the annual report of the SM sector during 2016.
She explained that the food centres which were subjected to inspection included restaurants, supermarket, groceries, food trade centres, fish traders, a popular kitchen, Bharat Traders, vegetables and dates vendors, pastries makers, school canteens and other sites that operate in the field of food.
Qasimi added that SM is providing technical support to 3,899 food centres within Sharjah under the food safety programme, where the programme has achieved a quantum leap in the performance of food establishments and enhanced the application of health and safety standards.
It has been designed to ensure that the workers in food establishments follow good hygiene practices in the production, preparation and distribution and sale of food and maintain these practices permanently and systematically to provide safe food to consumers.
The high percentage rate in food safety (98 per cent) was achieved with the support and guidance of His Highness Dr Sheikh Sultan Bin Mohammed Al Qasimi, Supreme Council Member and Ruler of Sharjah, she said
The food safety rate is considered as an indicator and measurement tool prepared by the Ministry of Climate Change and the Environment in cooperation with the Food and Agriculture Organisation of the UN (FAO) and consists of 87 elements from which to get to know the extent of improvement in all aspects of food safety.