The Egyptian Chefs Association recently hosted an Awareness Level Workshop on Hazard Analysis and Critical Control Points (HACCP), an internationally recognized food safety management system. The workshop aimed to equip participants with foundational knowledge of HACCP principles, terminology, and the preparation of HACCP plans. The session was tailored for individuals in food and food-related industries, especially those involved in the implementation and maintenance of HACCP systems.

Highlights of the Workshop

Dr. Alaa Me’bed, the workshop’s instructor, delivered a comprehensive overview of the HACCP system, emphasizing its practical applications in food safety management. Through engaging visuals, including photos and videos, Dr. Alaa illustrated common challenges during HACCP implementation and offered solutions to address these issues effectively. 

Key insights shared included:

• Implementation Basics: The importance of considering building design and pest control from the outset, including preventative measures such as air curtains, fly stickers, and avoiding the use of insect zappers inside kitchens. 
• Types of Pollution: Identification and mitigation of physical and microbial pollution. 
• Verification and Certification: Guidance on practical verification steps crucial for HACCP system certification. 

Dr. Alaa also shared best practices for cleaning and sterilization, stressing the significance of selecting appropriate disinfectants and adhering to food safety temperature requirements.

Participant Takeaways

Salah Mohamed Salah, a supervisor at a fast-food chain, highlighted the workshop’s impact on his work, noting the importance of the “Plan + Do + Check” approach to HACCP. Salah shared that the training improved his ability to identify and correct faults, enhancing operational food safety. 

Qandeel Riad, Sous Chef at Tropitel Sahl Hashish, appreciated the detailed guidance on selecting kitchen materials and cleaning chemicals. He learned about proper thawing and freezing methods, the active ingredients in surface disinfectants, and the optimal flooring for kitchen safety. Riad praised Dr. Alaa’s teaching style for its clarity and practical examples.

A Step Forward for Food Safety

The workshop successfully provided attendees with the tools needed to implement and maintain HACCP systems in their establishments. By promoting food safety best practices, the Egyptian Chefs Association reaffirmed its commitment to safeguarding public health and enhancing the quality of food services in Egypt.

The Association extended its gratitude to Dr. Alaa Me’bed for his expertise and dedication in delivering the training.