Hatim AKO, SE Suliman and MA Abdalla
Implementation of HACCP and Food Safety Program in Al–Ain City Abu Dabi
The purpose of this study was to determine the constraints of HACCP and food safety programs in 100 food businesses in Al– Ain city by asking the managers. Many of managers (47%) had high school education degree, but less than half (46%) of them had been employed 6-15 years in this work. Most of those managers (95%) did not send food samples or swabs (97%) to the laboratory for testing the bacterial contamination. About 84% of the employee suggested that must be given more training to improve food safety in their businesses, because 94% of those respondents were lack of prerequisite program of food safety and knowledge about HACCP (91%).
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