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Developing a solution for small businesses: The creation of Salamt Zadna, a unique food safety management system for small businesses in Abu Dhabi

Mariam Al Khaja (Abu Dhabi Food Control Authority, Abu Dhabi, United Arab Emirates)
Mouza Al Muhairi (Abu Dhabi Food Control Authority, Abu Dhabi, United Arab Emirates)
Mariam Al Yousuf (Abu Dhabi Food Control Authority, Abu Dhabi, United Arab Emirates)
Alyazi Al Mazrouei (Abu Dhabi Food Control Authority, Abu Dhabi, United Arab Emirates)
Mostafa Ibrahim Ali (Abu Dhabi Food Control Authority, Abu Dhabi, United Arab Emirates)
Eunice Taylor (TSI Quality Services, Dubai, United Arab Emirates)

Worldwide Hospitality and Tourism Themes

ISSN: 1755-4217

Article publication date: 9 February 2015

Abstract

Purpose

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.

Design/methodology/approach

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.

Findings

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.

Originality/value

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.

Keywords

Acknowledgements

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.

Citation

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

Publisher

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Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited