Due to the increase in the number of food consignments to Qatar during this period, the number of food inspectors at land, sea and air ports has been increased so as to support the inspection schedule so that the monitoring process is effective. The health units at the ports also work around the clock on a shift system to ensure the smooth and fast control process and the flow of goods in a manner that covers the needs of the market.
Local inspections and port inspections at are carried out using the electronic (Watheq) system and in accordance with standard operating procedures that have obtained international accreditation from the American Accreditation Council (ANAB) in accordance with the international standard ISO 17020 (ISO:17020).
To ensure the safety of food and its compliance with the requirements and standards, inspectors at outlets and in local food establishments take samples that are examined at the MoPH Food Safety Laboratory and the shift system has been adopted inside the laboratory throughout the month of Ramadan to increase its capacity in line with the intensification of control procedures.
It is noteworthy that the Food Safety Laboratory has completed the re-evaluation process by the American Accreditation Board (ANAB) of the requirements of the Standard for Analytical Laboratories and guidelines ISO 17025:2017 and AOAC for the main laboratory and sub-laboratory at Hamad Sea Port. The scope of accreditation in the main laboratory and sub-laboratories has also been increased from 74 analytical methods to 82 internationally accredited analytical methods.
In order to consolidate the principle of “food safety is a shared responsibility”, the MoPH Food Safety Department is constantly promoting a culture of food safety among the various stakeholders in the food process, including consumers and food establishments, and in this context, virtual workshops are organized for representatives of food establishments and food handlers, and consumer awareness is increased on the rules of maintaining food safety and how to avoid foodborne diseases.
