Launching of HACCP guide
On June 17, 2010, Hodema, in collaboration with apave specialists in risk control and Aleph Editions, launched at Librairie Antoine, ABC Ashrafieh, a practical guide on HACCP (Hazard Analysis & Critical Control Point) entitled “Food hygiene and safety - Application of the HACCP method”. This guide was developed in English, French and Arabic. Karim el Asmar from Hodema spoke about the numerous gaps still hindering HACCP application in hotels and restaurants all over the Arab countries where the legislation in this domain is still premature, yet missing; he also described the guide’s added value: “This guide is the first one to feature guidelines on working in Halal environment and help professionals evaluate and apply necessary hygiene practices with regards to the Halal processing requirements”. The guide is aimed at helping professionals in the restaurants and hotels industries in the MENA region meet food hygiene and safety international standards and establish good manufacturing practices.