February 13th, 2017: Senior students from the School of Public Health & Health Sciences at Canadian University Dubai (CUD) have been given a revealing insight into the practices employed to reduce the risk of food-borne illnesses during a recent field visit to Dubai World Trade Centre.
Coordinated by Associate Professors, Dr. Rami El Khatib, in collaboration with instructors from Dubai Municipality, the practicum was organized to give students firsthand experience of Hazard Analysis of Critical Points (HACCP) practices, which monitor food from the time of harvest to the time of consumption.
Led by Mr. Ravi Arul, Manager of Hygiene and Safety at Dubai World Trade Centre, the students met with the event and hospitality services crew and were taken through a tour of the stores, chillers, freezers and kitchens. They then had the opportunity to monitor and evaluate HACCP application using the seven principles of the system, applied within the World Trade Centre hospitality service department.
Speaking about the experience, student, Shanice Da Costa, said, “We were taken through each step of how the food in the kitchens are received, stored, processed, cooked and monitored. The journey was informative, but moreover, it made us realize that handling a kitchen that caters to more than 5,000 people per day is a challenge.
“The most interesting object we came across at the kitchen was an enormous machine that they called the 'boilers'. The cooks placed multiple ingredients into the boiler, set a recipe on a digital display that controlled the machine, and the machine would whip up a dish for 500 plates. All in all, it was a wonderful experience, and one that was unique to our program, letting us see the fun and work that goes into preparing one meal at such a big place.”
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