Abu Dhabi:The Abu Dhabi Quality and Conformity Council (ADQCC) has introduced a new guideline aimed at standardizing safe fumigation practices for stored food products, including wheat, grains, and flour. This initiative seeks to protect these products from pests and damage, enhance worker safety, and lower health and environmental risks.

According to Wam, the guideline establishes a comprehensive framework for fumigation procedures, detailing the roles, responsibilities, and technical requirements for relevant entities and facilities. It is designed to improve operational efficiency and ensure compliance with established safety standards.

The guidelines incorporate essential safety measures, including training, evacuation plans, and gas monitoring, to mitigate the risks posed by potentially toxic and hazardous fumigants. This approach is expected to enhance occupational health and environmental safety.

Fumigation, a technique employed to control insects and pests that may compromise the quality of stored food, will now follow standardized technical requirements and procedures to protect food products more effectively. The guideline also aims to strengthen coordination among involved entities.

Badr Khamis Al Shumaili, Executive Director of the Conformity and Standards Services Sector at ADQCC, emphasized that the guideline serves as a reliable reference supporting legislative requirements and safe practices, thus safeguarding food safety and public health.

Dr. Faisal Al Ahbabi, Executive Director of the Communicable Diseases Sector at the Abu Dhabi Public Health Centre, highlighted that the guideline will define preventive and technical requirements for fumigant use, ensuring compliance and reducing related health, occupational, and environmental risks. The adoption of the guideline took place during a meeting of the Standards Technical Committee, chaired by Badr Al Shumaili, aimed at bolstering safety, public health, and food security in Abu Dhabi.