Survival of the cleanliest
Hygiene is an issue of concern to all of us, especially owners and operators of hospitality establishments. Ensuring the quality and cleanliness of both the environment and edibles being served is paramount to the success of daily operations and continued growth of a brand. With this in mind, HN talked to some of the country’s most active players on the hygiene scene to discover more about the initiatives, strategies and services they offer
There are constantly new innovations cropping up throughout the industry and our role is to keep our clients ahead of the curve
Why is it important, if not necessary, for F&B establishments to get certified?
Food Safety and Quality at work is a lifestyle that focuses on consistency and maintenance. Boecker provides this steadiness, even after certification, in order to ensure that every F&B establishment continues to abide by the standards and the requirements set. This is more important today than ever before in the absence of official governmental auditing and inspection of industry operators. In that respect, it is our job as a public health reference company and the job of everyone concerned in this industry to bear the burden and take immediate action. After all, doing so can only add value to any brand.
If a restaurant is already certified, what role does Boecker play?
There are constantly new innovations cropping up throughout the industry and our role is to keep our clients ahead of the curve by bringing them up to speed on them, as these novelties could make a great difference. In other words, we go the extra mile to maintain consistency of our food safety systems. We also train new staff as well as the older ones on a regular basis.
What is the solution for SMES if they are not eligible for any certification?
The Q-platinum Award -QPA™, a Food Safety certification is the solution for SMES. The certification follows an international system guaranteed by the Chartered Institute of Environmental Health, UK, and is exclusively presented by Boecker . Certification includes training, regular audits, assessment of hygiene practices and constant follow-ups.
How can F&B establishments properly apply food safety practices?
Training and consultancy services require the right tools to accurately measure risk, which can be achieved if supported by the right tools. Boecker® provides a wide range of Food Safety tools that are highly recommended by our consultants to minimize related risks at any critical point using the right tools.
What makes the training center at Boecker stand out?
In 2018, Boecker received the MEA markets award for being the BEST Food Safety training provider in the Middle East. All our trainers hold highly-recognized degrees and certifications from reputable universities. Also, our training center is a registered center at the Royal Society of Public Health, UK; the Chartered Institute of Environmental Health, UK and the Highfield Awarding Body for Compliance, UK. We provide basic, intermediate and advanced food hygiene training courses and are the exclusive trainers for International Organization for Standardization (ISO) 22000 implementation training, as well as Hazard Analysis and Critical Control Points (HACCP) to all food handlers with different backgrounds, from front-line employees to high-level executives and managers.
What food safety system can Boecker implement at F&B establishments when it comes to getting certified?
Boecker professional consultancy services cover the delicate aspects of building food safety systems like the Q-platinum Award™, Good Manufacturing Practices, Food Safety System Certification, Hazard Analysis and Critical Control Point and ISO 22000:2018. Our services are designed taking account of local and international laws and regulations. Boecker services also include British Retail Consortium and the latest food safety systems from FSSC 22000 to other international systems.