Food safety is gaining in importance worldwide for not only is it absolutely critical for human health and well-being, the loss of inventory due to spoilage can erode the bottom line of any food business substantially.
Food safety has come under scrutiny in the UAE following cases of food poisoning across various F&B outlets, but to be fair to the authorities, food safety has always been a serious concern with them.

Dubai Municipality has made Hazard Analysis and Critical Control Point (HACCP) certification mandatory for all four and five star hotels and food manufacturing premises. Executive chefs carry the responsibility of assisting the management in getting the hotel HACCP certified and overseeing that their kitchens and restaurants function according to HACCP guidelines and principles. It was the same for Geoff Haviland, when he joined the Southern Sun group of hotels as Corporate Executive and Development Chef, in charge of Al Manzil and

Qamardeen hotels in Downtown Dubai. Under his stewardship, both the hotels were able to obtain the HACCP certification in a matter of six months.

Haviland attributes this feat to an efficient HACCP team and to the TempTrak Wireless Temperature Recording System installations in both the hotels. The system takes temperature and humidity readings of hot and cold holding equipment like chillers, freezers, etc, that are critical to food safety, every five minutes, round-the-clock.