EFST exam made mandatory for Food handlers

The program, the first government-led training program of its kind in the Middle East, is implemented now in a phased and incremental manner, targeting all food handlers involved in the food chain: preparation, processing, cooking, packaging, storage, transportation, distribution, selling and service of food or donating food.

“The EFST program is an ADFCA initiative that aims to provide food handlers with adequate knowledge and understanding of all aspects of food safety to ensure that food is handled safely in food businesses throughout the Emirate of Abu Dhabi,” said Mohamed Jalal Al Reyaysa, Director of Public Relations and Communication, ADFCA.

“Every aspect of food handling is benchmarked against international best practices while also taking into account the specificities of the local market and its requirements. The program imparts to every food handler detailed training as per a meticulously prepared curriculum. The syllabus is based on the four essential pillars for safe food handling: Cleaning, Cooking Safely, Chilling Safely and Avoiding Cross contamination, “Al Reyaysa explained.

Post training, all the trainees are required to undertake and pass a short, multiple-choice examination. Thought the training materials are now available only in Arabic, English, Hindi and Urdu, the trainers are capable of conducting the program in several other languages, including Malayalam, Tamil and Bengali. EFST exam is conducted in all these languages except Tamil as well as oral sessions. A 3-year validity certificate is given to the participants upon passing the exam.

ADFCA is currently developing the first internationally recognised pictorial food safety examination based on photographs. Steps have already been taken to enable its delivery using world class technology. This will present a new innovation and fun approach towards measuring the competency of handlers.

Launched two years ago in August 2008, 27000 food handlers underwent the training so far, exceeding the success of similar programs even in developed countries. A total of 37% of those who attended the training passed the examination, representing 25% of the food handlers in the emirate and confirming the stringent standards for maintaining food safety in the emirate.

“The success rate in the exams is determined by many factors. It is the first formal training of its kind that most food handlers ever undergo in their professional life,” Al Reyaysa reasoned, adding that the Authority appreciates the efforts of the participants by rewarding them with a food safety qualification and an attendance certificate, which will surely augment their professional profile.

“In an industry that has a very low level of literacy, a quick transformation is hard to come by. The challenge is made all the more difficult by the mix of multiple cultures and languages: Indian, Asian, Arab and other nationalities among the food handlers constitute 66%, 19%, 11% and 4% respectively. More than 55% of food handlers in the emirate are neither fluent in Arabic nor English. However, the fact that 73% of food handlers in the emirate are young (below the age of 35) is a very positive factor, “Al Reyaysa pointed out.

Though only 40-60% percentage of the staff at each of the existing food establishment is required to be trained and successfully certified, the Authority is now working on expanding the reach of the program. To that end, it is now developing an advisory EFST Booklet containing all the key technical competencies to be distributed across food businesses as a hands-on reference and daily reminder. The contents of the booklet are consistent with ADFCA’s many-layered awareness campaigns.

“What we are aiming at are not mere regulatory changes, but a total transformation in the food handlers’ behavior and attitude in regard to food safety issues and thereby paving the way for empowering the consumer for informed choices. Unless we marshal the support of all segments and address the responsibility of the food business throughout the food chain, we will not achieve the desired results. That is why it is vitally important to have a multi-pronged strategy to target the various stake holders in a focused manner,” Al Reyaysa pointed out.

As for continuous improvement in the participation of food businesses in the training and exam, there is an effective monitoring mechanism in place. ADFCA inspectors regularly monitor the adherence of food establishments to the EFST certification regime. Proof of adherence will also be required at the time of renewal of licenses. The staff who fail in the exam are allowed to appear a second time; but failure in the second attempt will make it obligatory for them to attend a more focused EFST training before a third try at the exam.