Ms. Al-Suliman was hosted on “Sabah Al Kheer Ya Watan”, TV morning show, March 8th 2020. Her interview illuminates on the methods that need to be adhered to in spaces where food is produced in order to prevent diseases and pollutants from spreading. This may consist of factories, restaurants and even home kitchens. The spam of food safety ranges from the farm all the way to the fork. Since everyone requires food and nutrition, it is of dire importance to have specific inspection for food isolation, at all stages of food production. Regulations and guidelines must to be followed by such management systems as the ISO 22000 (layer of reassurance within the global food supply chain to ensure that the food is trustworthy) and HACCP (Hazard Analysis and Critical Control, a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.)
Ms. Duaa shed further light on the essential factors that lead to the importance of food safety, which is mainly built to protect the consumer and food handler from contamination or disease and to protect the reputation of the establishment that supplies food. Ms. Suliman also spoke about the importance of four main factors that the institutes which, provide food should follow 1) food handlers and producers should have specific clean methods to adhere to 2) the people who work close to the food need to wear the correct attire, in order to avoid spreading infection 3) work surfaces and the environment needs to be clean and disinfected and free of any pollutants and above all 4) the food provided should be clean, with valid expiry dates and nontoxic qualities. Also Ms. Duaa spoke about the importance of the cold or hot temperature wharehouses, which should make sure to follow certain criteria, bearing in mind that defrosted foods, are prone to risk of contamination after 48hours. The main pollutants Ms. Suliman spoke about were the physiological impurities, which can be seen, the chemical toxins, which have long-term consequences and the most dangerous pollutant is the microbe which can not been seen. In view of the new COVID-19 and food, Ms. Duaa noted that the virus couldn’t be transmitted through either food or drink because it can only be inhaled and gastric stomach acid kills it.
In conclusion, Ms. Suliman emphasized the need to keep quality assurance at a maximum, following all requirements and specifications to ensure excellence in food safety. She added that most institutions nowadays are aware of the importance of this and have employed technical personnel to make sure laws are met.
Ms. Duaa also commentated on the fact that the consumer needs to be aware of the food they are eating, in order to make sure they are receiving good quality, and the handlers should make sure everything is clean and lastly the most important aspect to look out for is temperature and time, in order to prevent unnecessary reactions to the food.