Abu Dhabi Food Control Authority (ADFCA), the food safety arm of Abu Dhabi government has intensified inspections on Ramadan tents in all areas of the emirate including Abu Dhabi city, Al Ain and Western Region.
Ali Yousef Al Saad, Acting Director of Communication & Community Service Division of ADFCA said in this regard: "There are two type of Ramadan tents we have in the emirate. The first, the tents set up by various charity and humanitarian organizations. ADFCA keeps an effective coordination with these organizations to ensure safety of food. ADFCA is also coordinating with Khalifa Foundation and supervises Iftar projects held under the foundation in terms of food safety inspections and training for the Productive Family members who prepare food for the project"
"The second type" continued Al Saad saying "is what hotels set up in their premises. Permits for this activity are issued by ADFCA with bringing them under authority's continuous inspection program throughout the month of Ramadan"
According to him all restaurants operating under these hotels have to undergo ADFCA's inspection system throughout the year which includes routine visits and the special inspections for Ramadan.
He said ADFCA have completed inspections on all kind of food facilities operating within the geographical boundary of Abu Dhabi emirate before first of Ramadan. He pointed that ADFCA is following an effective inspection system which is termed as risk-based inspection system in which all facilities are divided in to 'high risk', 'medium risk' and 'low risk' categories considering the kind of food they handle.
He said ADFCA carried out near about 25 food inspection campaigns during this summer and Ramadan including the recently held campaign on temporary kiosks established by food businesses in Al Ain in connection with various festivals and Ramadan fairs.
"The main focus during summer is the maintaining of temperature levels as well as the safe methods for storing food" he said.
It is noted that Abu Dhabi Food Control Authority is spending much time and effort to educate facility owners, workers and general public on safe food handling principles and practices apart from its strong steps to execute control activities.