Emirates chef fined $27,000 for expired (by 1 day) yoghurt
Before the widespread use of refrigeration, fresh milk was often fermented into yoghurt, chesse and other dairy products for long-term storage.
So in what seems an excessively harsh penalty, if true, a British chef at a restaurant in the Emirates Palace hotel is appealing his U.S. $27,000 fine after inspectors from Abu Dhabi Municipality found the yoghurt during a routine visit to the kitchen of the Etoiles restaurant and lounge about a month ago.
The head chef, identified as PH, was convicted and ordered to pay Dh70,000 for not educating his staff on the emirate’s food expiration laws and Dh20,000 for storing expired food. He also had to pay another Dh2,000 for the municipality’s fees.
PH appealed the court sentence in the past few weeks, and the case was referred to the Criminal Court of Appeal, where it was heard yesterday.
His attorney said the food was only one day past its use-by date; court documents do not specify when the food expired.
HACCP increases customer satisfaction
The Eye of Dubai reports that the Tawam Hospital in Abu Dhabi has increased patient satisfaction by implementing a HACCP plan.
Were patients, staff, and guests previously dissatisfied with their foodborne illnesses, I wonder?
The CEO of the hospital, Mr. Michael E. Heindel, was quoted as saying,
“By implementing food safety audits and ensuring that staff at Tawam adhere to food safety standards and procedures we have been able to increase patient satisfaction and meet the [requirements for HACCP certification].”
The article, titled Taste and quality of hospital food on the rise, mentions several other improvements in the service of food at Tawam Hospital and seems to credit all of them to the HACCP plan.
It appears the culture of food safety stirring at the hospital has raised enthusiasm for improved quality of service overall.
To that, I say, “Hooray for HACCP.”
