Abu Dhabi has introduced new guidelines to standardize fumigation procedures for stored food products, aiming to enhance safety and reduce health and environmental risks associated with fumigants. The Abu Dhabi Quality and Conformity Council (ADQCC) announced the adoption of these measures, which address fumigation practices for items such as wheat, grains, and flour.

Fumigation is a pest control method that employs chemical agents to eliminate insects and other pests that can compromise the quality of stored food. However, some fumigants are highly toxic and pose risks to workers and the environment if not handled properly. The ADQCC’s guidelines outline safety protocols, training requirements, evacuation procedures, and gas-monitoring standards to mitigate these risks.

The new framework clarifies the roles and responsibilities of entities involved in the fumigation process and establishes technical standards for facilities conducting these operations. It is designed to improve coordination between stakeholders, enhance operational efficiency, and ensure adherence to relevant safety regulations.

Badr Khamis Al Shumaili, Executive Director of the Conformity and Standards Services Sector at ADQCC, emphasized that the guidelines serve as a definitive reference for implementing legislative standards and best practices in fumigation activities. The move reflects a broader effort within Abu Dhabi to safeguard public health and maintain food quality through regulated treatment methods.