7 binding health requirements for food preparation facilities in Sharjah

Sharjah City Municipality has set 7 health requirements that food preparation and preparation facilities have been obligated to abide by in order to ensure the safety and quality of the food they circulate, stressing that it has carried out more than 12,000 inspection visits to food preparation and preparation facilities in the city of Sharjah since the beginning of this year in line with its efforts to preserve the health of and consumer safety, in order to achieve the visions and directions of the emirate as the first healthy city in the Middle East and North Africa, and in a manner that embodies the municipality’s strategy to make health a top priority for municipal work.

The Acting Director of the Health Control and Safety Department at Sharjah Municipality, Omar Al Muhairi, confirmed that there are a set of health requirements that must be met in food handling facilities, and that the Food Control Department is keen to verify their fulfillment in all food establishments to ensure the safety and quality of the food they handle, and to ensure Health and safety of consumers.

These requirements include: the appropriate location of the facility, good design, and sufficient space to carry out the activity, that the floors, walls and ceilings be appropriate, provide good lighting and ventilation, and that the facilities use equipment and tools made of safe and appropriate materials that do not affect the safety and quality of food.

Al Muhairi explained to "Emirates Today", that the municipality, through food control, carries out inspection campaigns to ensure adherence to good health practices and appropriate storage methods for foodstuffs, as well as verifying that effective cleaning operations are carried out and combating insects and rodents to ensure that food is protected from contamination, as the department's inspectors perform Awareness and guidance for workers in food handling and to ensure their commitment to personal hygiene and to follow behavior that does not cause food contamination.

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