This paper aims to describe the process of developing, implementing and evaluating an innovative solution to enhance food safety and promote Hazard Analysis and Critical Control Point-based food safety management techniques in small independent restaurants. It is the fifth article in a Worldwide Hospitality and Tourism Themes theme issue presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry.
This article outlines the essential design principles that were established by Abu Dhabi Food Control Authority for creating a food safety management system (FSMS) for independent restaurants, following international benchmarking and extensive in-depth local research. It charts the process of designing and approving the documents and records that make up the system, and identifies a methodology for implementation and evaluation.
Salamt Zadna, the FSMS developed, conveys risk-based food safety requirements through photographs communicating simple, practical steps. It minimises record-keeping with a picture-based diary and has an implementation strategy involving inspector support, after an extensive period of capacity building.
The article demonstrates an effective model for creating an FSMS for small businesses, along with the main components required and their impact on industry. It also includes details of a phased implementation strategy for achieving success in practice, utilising trained government inspectors. It will be of value to practitioners, researchers, policymakers and other stakeholders involved in the food industry.
The ADFCA would like to acknowledge the valuable input and support of the many businesses and stakeholder representatives who worked alongside the HACCP for Catering Project team during the development of Salamt Zadna. The contribution of the small team of ADFCA inspectors, who undertook the new role of “Salamt Zadna Advisors” with commitment and enthusiasm, is also recognised, including Abdul Shahul, Omar Al Hussaini, Ali Zuraiqi, Mohammed Al Ameri, Abdulla Bahlooq, Adel Almshjary, Mohamed Alloghani, Ahmed Salem, Waleed Al Maamari, Ahmed Al Hashemi, Saif Al Maamari, Mohamed Al Jaberi, Mohamed Al Braiki and Mohamed Al Hammadi.
Al Khaja, M., Al Muhairi, M., Al Yousuf, M., Al Mazrouei, A., Ali, M.I. and Taylor, E. (2015), "Developing a solution for small businesses: The creation of Salamt Zadna, a unique food safety management system for small businesses in Abu Dhabi", Worldwide Hospitality and Tourism Themes, Vol. 7 No. 1, pp. 63-77. https://doi.org/10.1108/WHATT-12-2014-0043
Emerald Group Publishing Limited
Copyright © 2015, Emerald Group Publishing Limited