FOOD CODE 2020

‫نظام سالمة الغذاء‬

2020
Draft Version 8, July 2021

Published by:
Food Safety Department
Dubai Municipality
 TABLE OF CONTENTS
1 PRELIMINARY PROVISIONS .......................................................................................................... 1-7

1.1 Introduction ......................................................................................................................... 1-8

1.2 Purpose ................................................................................................................................ 1-8
1.3 Application ........................................................................................................................... 1-9
1.4 Scope .................................................................................................................................. 1-10
1.5 Guiding Principles .............................................................................................................. 1-11
1.6 Definitions .......................................................................................................................... 1-11
2 Licensing, Permits, Approvals, Construction, Design and Facilities ........................................... 2-21

1.1 Trade License, Approvals and permits ............................................................................... 2-22

1.2 Approval of Construction Plans and Specifications ........................................................... 2-22
1.3 Site and Location ................................................................................................................ 2-23
1.4 General Requirements for Design and Construction ......................................................... 2-23
1.5 Spatial Requirements ......................................................................................................... 2-24
1.6 Floor, Walls, Ceilings, Exterior Protective Barriers and Openings ..................................... 2-25
2.1.1 Floors.......................................................................................................................... 2-25

2.1.2 Walls and Ceiling ........................................................................................................ 2-26

2.1.3 Exterior Protective Barriers and Openings ................................................................ 2-27

2.2 Floor Drains ........................................................................................................................ 2-27

2.3 Stairs and Mezzanines........................................................................................................ 2-28
2.4 Equipment and Utensils ..................................................................................................... 2-28
2.4.1 Equipment and utensils Design and Layout ............................................................... 2-28

2.4.2 Location of Equipment ............................................................................................... 2-29

2.4.3 Fixed Equipment ........................................................................................................ 2-30

2.4.4 Calibration and Correction of Measuring Devices .................................................... 2-30

2.5 Lighting ............................................................................................................................... 2-32

2.6 Ventilation.......................................................................................................................... 2-32
2.7 Storage Areas ..................................................................................................................... 2-34

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 2.8 Water Supply...................................................................................................................... 2-35
2.8.1 Sourcing of Water ...................................................................................................... 2-35

2.8.2 Water Storage and Transportation ............................................................................ 2-35

2.8.3 Water Coolers and Dispensers ................................................................................... 2-36

2.8.4 Water Filters............................................................................................................... 2-36

2.9 Sewage and Solid Waste Disposal...................................................................................... 2-36

2.10 Grease Traps ...................................................................................................................... 2-37
2.11 Plumbing System ................................................................................................................ 2-38
2.12 Overhead Utility Lines ........................................................................................................ 2-38
2.13 Hand wash Stations............................................................................................................ 2-39
2.14 Toilet Facilities and Dressing Areas.................................................................................... 2-39
2.15 Cleaning Facilities ............................................................................................................... 2-40
2.16 Temporary Food Establishments & Facilities ..................................................................... 2-40
2.17 Liquid Foods and Ice........................................................................................................... 2-41
2.18 Self-Service Beverages ....................................................................................................... 2-41
2.19 Vending Machines.............................................................................................................. 2-42
2.19.1 Beverages in Paper-Based Packaging......................................................................... 2-42

2.19.2 Vending of High-Risk Foods ....................................................................................... 2-42

2.20 In-house filling of drinking water ....................................................................................... 2-42

2.20.1 General requirements ................................................................................................ 2-43

2.20.2 Storage condition ....................................................................................................... 2-43

3 Control of Hazards in Food ........................................................................................................ 3-44

3.1 Management of Food Safety ............................................................................................. 3-45

3.1.1 Management – Person in Charge............................................................................... 3-45

3.1.2 Roles and Responsibilities of Person in Charge ......................................................... 3-46

3.1.3 Food Safety Management Systems............................................................................ 3-46

3.2 Food Handling and Processing ........................................................................................... 3-48

3.2.1 General requirements for processing food................................................................ 3-48

3.2.2 Food Source ............................................................................................................... 3-49

3.2.3 Food Receiving ........................................................................................................... 3-49

3.2.4 Food Additives ........................................................................................................... 3-51

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 3.2.5 Handling Raw Food .................................................................................................... 3-51

3.2.6 Handling of Chilled and Frozen Food ......................................................................... 3-52

3.2.7 Thawing ...................................................................................................................... 3-52

3.2.8 Cooking Raw Foods of Animal Origin ......................................................................... 3-53

3.2.9 Canning ...................................................................................................................... 3-54

3.2.10 Heat Treated Non-Ready-to-Eat (NRTE) of Animal Origin ......................................... 3-54

3.2.11 Hot Holding ................................................................................................................ 3-55

3.2.12 Cooling after Cooking ................................................................................................. 3-55

3.2.13 Cooling from Room Temperature .............................................................................. 3-56

3.2.14 Reheating Cooked Foods for Hot Holding .................................................................. 3-57

3.2.15 Reheating Cooked Food for Immediate Service ........................................................ 3-57

3.2.16 Use of Microwave for Cooking or Reheating ............................................................. 3-58

3.3 Time as a Safety Control .................................................................................................... 3-58

3.4 Storage, Transportation and Distribution of Food Products ............................................. 3-59
3.4.1 Food Transportation and Distribution ....................................................................... 3-59

3.4.2 Temperature Control during Storage and Transportation ........................................ 3-60

3.4.3 Handling and Transfer of Foods ................................................................................. 3-61

3.4.4 Storage Procedures .................................................................................................... 3-62

3.4.5 Disposal of Food ......................................................................................................... 3-63

3.5 Preventing Food and Ingredient Contamination ............................................................... 3-63

3.5.1 Preventing Microbial Contamination ......................................................................... 3-63

3.5.2 Control of Physical and Chemical Contamination ...................................................... 3-65

3.6 Control of Allergens ........................................................................................................... 3-65

3.6.1 General Requirements for Allergen Management .................................................... 3-66

3.6.2 Management of Allergens.......................................................................................... 3-67

3.6.3 Labelling of food with allergens ................................................................................. 3-68

3.6.4 Providing allergen information to non-packaged food.............................................. 3-69

3.6.5 Precautionary allergen labelling ................................................................................ 3-70

3.6.6 Free-from Allergen Claims ......................................................................................... 3-70

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 3.7 Packaging ........................................................................................................................... 3-70
3.7.1 General Requirements for Packaging Materials ........................................................ 3-70

3.7.2 Protection of Food Content ....................................................................................... 3-71

3.7.3 Food Containers ......................................................................................................... 3-71

3.8 Safety of egg and egg-based products ............................................................................... 3-71

3.9 Specialized Processing Methods ........................................................................................ 3-73
3.9.1 Slow Heat Treated Ready-to-Eat (RTE) Foods of Animal Origin................................. 3-73

3.9.2 Raw Ready to Eat Foods of Animal Origin.................................................................. 3-73

3.9.3 Sous-vide Process ....................................................................................................... 3-74

3.9.4 Reduced Oxygen Packing ........................................................................................... 3-75

3.9.5 Water activity and acid ingredients to control growth of pathogens........................ 3-75

3.9.6 Smoking and Aging ..................................................................................................... 3-76

3.10 Variance plan ..................................................................................................................... 3-76

3.11 Storage or Display of Food in Contact with Water or Ice .................................................. 3-77
4 Cleaning and Maintenance ........................................................................................................ 4-78

................................................................................................................................................... 4-79
4.1 General Requirements Pertaining to Maintenance ........................................................... 4-79
4.2 Cleaning and Disinfection .................................................................................................. 4-80
4.2.1 General Requirements Pertaining to Cleaning .......................................................... 4-80

4.2.2 Cleaning Facilities ....................................................................................................... 4-81

4.2.3 Cleaning and Disinfection Process ............................................................................. 4-81

4.2.4 Chemicals and Technologies used for Cleaning and Disinfection .............................. 4-82

4.2.5 Cleaning Tools and Equipment .................................................................................. 4-84

4.2.6 Cleaning and Disinfection Program............................................................................ 4-84

4.3 Pest Management .............................................................................................................. 4-85

4.4 Prevention and Control of Pest Infestation ....................................................................... 4-86
4.4.1 Prevention of Entry of Pests ...................................................................................... 4-86

4.4.2 Elimination of Harbourage for Pests .......................................................................... 4-86

4.4.3 Elimination of Food Sources to Pests......................................................................... 4-87

4.4.4 Eradication of Pests.................................................................................................... 4-87

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 4.4.5 Monitoring and Detection of Pests ............................................................................ 4-88

4.4.6 Keeping of Records .................................................................................................... 4-88

4.5 Use of Chemicals and Toxic Substances............................................................................. 4-89

5 Personal Hygiene ....................................................................................................................... 5-90

5.1 Personal Health and Illnesses ............................................................................................ 5-91

5.2 Injuries ............................................................................................................................... 5-91
5.3 Personal Hygiene Practices ................................................................................................ 5-92
5.4 Personal Habits .................................................................................................................. 5-93
5.5 Visitors ............................................................................................................................... 5-93
6 Training for Food Safety ............................................................................................................. 6-94

6.1 Role of the Person in Charge ............................................................................................. 6-95

6.2 Training Program................................................................................................................ 6-95
6.3 Continuing Educational Training ........................................................................................ 6-96
7 Provisions and Requirements Applicable to Import, Sale and to Export of Foods .................... 7-97

7.1 Pre-Import Requirements .................................................................................................. 7-98

7.2 Post-Import Requirements ................................................................................................ 7-99
8 Miscellaneous .......................................................................................................................... 8-100

8.1 Food Labelling .................................................................................................................. 8-101

8.2 Product Shelf Life ............................................................................................................. 8-102
8.3 Product Menu in Food Service Establishments ............................................................... 8-103
8.4 Filtration and Disinfection Facilities for Fish Tank Water ................................................ 8-103
8.5 Single-Use Items............................................................................................................... 8-104
8.6 Animals and Pets .............................................................................................................. 8-104
8.7 Handling of Non-Halal Foods ........................................................................................... 8-105
8.7.1 General Requirements ............................................................................................. 8-105

8.7.2 Requirements for Imports, Purchase and Sale of Non-Halal foods ......................... 8-106

8.7.3 Requirements for Storage of Non-Halal Foods ........................................................ 8-106

8.7.4 Requirements for Preparation of Non-Halal Food ................................................... 8-107

8.7.5 Serving Non-Halal Food/Products in Food Outlets .................................................. 8-107

8.7.6 Sale of Non-Halal Food............................................................................................. 8-108

8.8 Product Traceability and Recall........................................................................................ 8-108

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 8.9 Customer Complaint Handling ......................................................................................... 8-109
8.10 Use of Wood in Food establishment................................................................................ 8-110
8.11 Use of Linens and Other Accessories ............................................................................... 8-110
8.12 Food Fraud ....................................................................................................................... 8-111
8.13 Emergency Preparedness Plan ......................................................................................... 8-112
Annex 1 – Reduction of Contributing Factors of Foodborne Illness ................................................ 8-114

Annex 2 - Guidelines for Microbiological Testing of Ready-to-Eat Foods ....................................... 8-118

Annex 3 – Requirements Pertaining to Implementation of Food Safety Management System ..... 8-140

Annex - 4 .......................................................................................................................................... 8-165

Requirements Pertaining to Food Safety and Nutrition Trainings ................................................... 8-165

Learning Objectives for Food Safety Trainings............................................................................ 8-181

2 Annex 5 – Requirements for Layout and Design of Food Establishments ............................... 8-191

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 1 PRELIMINARY PROVISIONS

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 1.1 Introduction
Food is an integral part of Dubai’s life, playing an essential role in both the culture and economy of the
city. The food service and retail industry serves the residents as well as the millions of visitors who
come to the city every year with a wide range of cuisines. The backbone of the food service and retail
industry are the food manufacturing and trading businesses that import and process foods from over
two hundred countries. In the globalized world, food supply chains are constantly challenged by food
safety risks and the food industry carries the main responsibility to make sure that the food they
produce, process, store, distribute and sell is safe for human consumption. The Food Safety
Department shares this responsibility by setting regulations with an aim to promote industry best
practices, encouraging food establishments to put systems in place that will protect consumer health.
All food establishments and their service providers need to make sure that they operate within the law
for a range of measures including food safety, health and safety, fire safety, accreditation and
certification requirements et cetera.

Regulations in Dubai are set to continually reduce the risks and achieve excellence in food safety while
supporting the ability of the food industry to innovate, diversify and adopt new technologies. The Food
Code constantly evolves to accommodate the changes necessary to support the food industry and
meet the food safety objectives. It is crucial that adequate control systems are in place and food
businesses are aware of and keep up to date with regulations to ensure that our food does not
endanger public health in any way.

1.2 Purpose
The purpose of this Code is to provide a set of model requirements to help food establishments achieve
a higher degree of compliance with the food regulations and attain a higher standard of food safety
through the adoption of good practices. It also provides law enforcement officers of the Food Safety
Department and persons engaged in the food business a standard set of comprehensive advice and
guidance on the application of the relevant regulations and recommended ways for compliance,
intending to improve consistency in the interpretation and application of the food regulations by all
stakeholders.

The ultimate objective of the Code is to provide a high level of protection to human life and health and
to protect the interests of the consumers by safeguarding them from fraudulent or deceptive practices,
adulteration, and any other practices that may cause illness or injury to the consumer.

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 1.3 Application
a. The Food Code is an interpretative guideline that explains how to meet the objectives of the
regulations outlined in Local Order Number 11 published in 2003, and other circulars and
memos issued by the Food Safety Department. Provisions have been made in the Code to keep
it as flexible as possible without compromising the desired food safety outcomes.
i. The term “shall” or “must” is used throughout this document to indicate those
provisions, which the food establishments have to comply with and are an absolute
requirement.
ii. The term “should” is used to indicate those provisions which the food
establishments have to comply with. However, deviations from such provisions are
allowed under exceptional circumstances when there is a valid reason to ignore or
to seek alternative measures without compromising the food safety objective.
iii. The term “shall not” is used to indicate that the provisions that are absolutely
prohibited.
iv. The term ‘‘should not” is used to indicate those provisions that are prohibited.
However, deviations from such provisions are allowed under exceptional
circumstances when there is a valid reason to ignore or to seek alternative
measures without compromising the food safety objective.
b. This document provides an extensive information base to assist in the safe operation of food
establishments. As new technology becomes available, operational procedures and equipment
standards in a food establishment may vary from those described in this Code.
c. Unless specifically mentioned elsewhere in this document, the provisions of this Code apply to
food products
i. Manufactured, sold or prepared for sale in the Emirate of Dubai;
ii. Imported directly or brought into the Dubai from other Emirates;
iii. Exported to other countries from Dubai

Note: Food business operators may use processes, materials and methods other than those specified
in the Code if the operators can provide sound, scientific evidence to the Food Safety Department that
clearly demonstrates that those processes, materials, and methods comply with the regulatory
requirements.

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 1.4 Scope
a. The requirements apply to every food establishment which imports, sells, offers for sale or
distributes free of charge, packages, prepares, displays, serves, manufactures, processes, or
distributes food In all areas of Dubai emirate, including private development zones and free
zones.
b. The Code has, as its primary focus, a broad range of food establishments that include, but are
not limited to, the following:
• restaurants, hotels, cafeterias and cafés;
• food service operations in institutions, including hospitals and schools;
• bakeries, traditional bread makers
• butcheries, meat shops and fish stalls
• grocery store, supermarkets and departmental stores;
• food catering establishments, suppliers to cruise ships, events (desert camps),
canteens;
• manufacturing facilities, food and beverage factories, trading companies and
warehouses;
• suppliers and contractors of food transportation and delivery vehicles and
services
• food storage and warehousing facilities
• kiosks, temporary or permanent food events, and mobile vending operations
• suppliers of food packaging materials
• suppliers of disinfectants and cleaning chemicals, and related services for the
food industry

c. Where specified, provisions of the Code apply to the service providers that support the food
industry. The type of businesses and services include but are not limited to the following:
i. Training centers
ii. Certification bodies
iii. Calibration service providers
iv. Food laboratories
v. Cleaning and disinfection service providers
vi. Pest management

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 1.5 Guiding Principles
The primary objective of the Code is to ensure the safety of foods. In addition, there are several other
expected outcomes:
- better knowledge of safe food handling practices by all stakeholders;
- improved consistency in the interpretation and application of food industry regulations by all
stakeholders;
- establishment of minimum health and food safety practices;
- better communication among all sectors of the industry and government concerning critical
requirements in food safety, and a more significant commitment to finding cooperative
approaches to reducing risks; and
- Improved information concerning best practices to complement industry-driven inspection,
auditing, and educational programs.
- enhancing the concept of shared responsibility and self-commitment

1.6 Definitions

Accreditation: Third-party attestation related to a conformity assessment body (such as certification

body) conveying formal demonstration of its competence to carry out specific conformity assessment
tasks (such as audits & certifications). For this scheme, Emirates International Accreditation Centre
(EIAC) is responsible for providing accreditation services to certification bodies.

Accredited Qualification: A qualification or certification provided by Certification bodies, which are

accredited by Emirates International Accreditation Centre (EIAC).

Audit criteria: Set of policies, procedures or requirements used as a reference against which audit
evidence is compared.

Audit evidence: Records, statements of fact or other information which are relevant to the audit
criteria and verifiable.

Audit plan: Description of the activities and arrangements for an audit.

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 Audit scope: Extent and boundaries of an audit.

Audit team: one or more auditors conducting an audit, supported if needed by technical experts.

Audit: A systematic, independent and documented process for obtaining evidence and evaluating it
objectively to determine the extent to which the audit criteria are fulfilled.

Auditor: A person with necessary competency in food safety approved by Dubai Municipality to
conduct an audit.

Authorized Officer: An authorized person from the Food safety Department who can conduct
inspections or investigations in food establishment.

Batch: A group or set of identifiable products obtained from a given process under practically identical
circumstances and produced in a given place within one defined production period;

Blackout days: Days when the audit or any audit activities cannot be performed and should be agreed
in advance between the CB and the certified organization.

Biocide: A biocide is defined as a chemical substance or microorganism intended to destroy, deter,

render harmless or exert a controlling effect on any harmful organism by chemical or biological means.
A biocide used in Dubai must be approved by Dubai Municipality for specific use on food or food
contact surfaces or by food handlers. Terms such as ‘disinfectant’ and ‘sanitizer’ could be used
interchangeably for the term biocide.

Calibration: A procedure for ensuring that a known measured output of an instrument such as
temperature or weight corresponds to a known national standard value for that property.

Certification Body: A body approved by Dubai Municipality and accredited by the Emirates
International Accreditation Centre to certify food safety management systems or training
qualifications. The criteria for approval from Dubai Municipality varies depending on the program.

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 Certification: A procedure by which a certification body, following its own independent assessment
determines whether a business complies with the requirements of a recognized standard. For this
scheme, the certification body shall be accredited by the Emirates International Accreditation Centre
(EIAC).

Cleaning: The process of removing soil, food residues, dirt, grease and other objectionable matter from
a surface, fixture, equipment etc.

Codex: Codex Alimentarius Commission (CAC), a United Nations Organization that supports FAO and
WHO by developing food standards, guidelines and Codes of practice.

Competence: Ability to apply knowledge and skills to achieve intended results.

Compliance: Meeting all the requirements of a recognized standard.

Compliance with microbiological criteria: Obtaining satisfactory or acceptable results set in Annex 2
when testing against the values set for the criteria through the taking of samples, the conduct of
analyses and the implementation of corrective action, in accordance with food law and the instructions
given by the competent authority.

Concerned Department: Departments of Dubai Municipality authorized to ensure compliance with

relevant regulations.

Conformity: All actions in relation to guidelines, standards or legislation which are carried out
according to established procedures.

Contamination: The introduction or occurrence of a contaminant in food or the food environment.

Control Measure: Any action at a control point which can be taken or used to prevent a hazard or
reduce it to an acceptable safe level.

Control Point: A point or step in a food process where a control measure can be applied e.g.
temperature measurement of a refrigerated storage unit. Any distinct procedure or stem in receiving,
storing, handling, preparing, displaying or dispensing a food.

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 Corrective Action: The action taken when the monitoring of a critical control point indicates a
potential loss of control, or when a critical limit is not met.

Critical Control Point: (CCP) A step at which control can be applied & is essential to prevent a food
safety hazard or reduce it to an acceptable level.

Critical Limit: A maximum or minimum limit (i.e. value) at a CCP, which can be monitored & separates
acceptable from unacceptable.

Decision Tree: A series of questions used at each step with an identified hazard, in the preparation of
a food to identify the critical control points.

Disinfectant: In this code, disinfectant refers to a biocide approved by the Health and Safety
Department of Dubai Municipality that can be used for reducing the bacterial count on a food contact
surface or on food surface. According to the U.S. Environmental Protection Agency (EPA), disinfecting
is intended to destroy or irreversibly inactivate all infectious fungi and bacteria except their spores.
Meanwhile, sanitizers are not meant to kill all microorganisms, but rather reduce the number of
microorganisms to a safe level.

Disinfection: The reduction, by means of chemical agents and/or physical methods, of the number of
microorganisms in the environment, to a level that does not compromise food safety or suitability.

Equivalent: In respect to different systems, capable of meeting the same objectives.

Examination: An examination in food safety approved by the Food Safety Department leading to an
Accredited Qualification in accordance with the provisions of these Regulations.

Flow Diagram: A graphical diagram detailing the sequence of operations involved with a food product
or process, usually from receipt of raw materials to the final consumer. In HACCP, these charts can
help to identify the CCPs.

Food Establishment Any place where food is manufactured, prepared, traded or sold directly or
indirectly to the consumer. The term includes any such place regardless of whether consumption is on

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 or off the establishment. The term includes but is not limited to trading companies, manufacturing
companies, hotels, restaurants, cafés, cafeterias, caterers in hospitals, private clubs, caterers or
cafeterias in public and private educational bodies, groceries, supermarkets, meat and fish shops,
bakeries, mobile vendors, temporary kitchens and snack houses in petrol stations. Unless specified
otherwise, the term refers to premises located in the Emirate of Dubai.

Food establishment Operators: The person who is actively engaged in running the food
establishment and is responsible for ensuring that the legal requirements are met.

Food Handler: Any person handling food directly or indirectly in a food establishment, whether
packaged or unpackaged food, food equipment and utensils or food contact surfaces.

Food Hygiene: All conditions and measures necessary to control hazards and ensure the safety and
suitability of food at all stages of the food chain.

Food Safety Course means a course approved by the Department in accordance with the provisions
of this Code.

Food safety criterion: A criterion defining the acceptability of a product or a batch of foodstuff
applicable to products placed on the market;

Food Safety Department or Department: The Food Safety Department of Dubai Municipality.

Food Safety Program: A food safety management system based on the principles of HACCP.

Food Service establishment: Food establishment such as restaurants, cafeteria, central production
units, coffee shops, supermarkets, etc. that sell foods directly to the consumers for immediate
consumption either on-site or off-site. The definition excludes business activities such as
manufacturing, processing, trading, grocery stores etc.

Food Transportation Vehicle: Any mode of transport, designated for food, whether self-propelled or
not and whether used on land, sea or in the air.

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 Food: Any substance or product intended to be or reasonably expected to be ingested by people. This
includes beverages and drinks (except alcohol), chewing gum and any substance including water.

Good Hygiene Practices: All practices regarding the conditions and measures necessary to ensure the
safety and suitability of food at all stages of the food chain.

Good Manufacturing Practice (GMP): The minimum quality & safety requirements aimed at ensuring
that foods are prepared in a consistent manner according to agreed specifications e.g. raw & cooked
food products are stored in separate refrigerators.

HACCP (Hazard Analysis and Critical Control Point): A preventive system of food safety
management that identifies, evaluates, and controls hazards, which are significant to food safety,
based on product design, hazard analysis and process control.

HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of
hazards that are significant for food safety in the segment of the food chain under consideration.

Hazard analysis: The process of collecting and evaluating information on hazards and conditions
leading to their presence to decide which are significant for food safety and therefore should be
addressed in the HACCP plan.

Hazard: A biological, chemical or physical agent in food with the potential to cause an adverse health
effect.

High–Risk Foods: High-risk foods are foods which will support the growth of food poisoning bacteria
or the formation of toxins AND which are ready to eat.
Foods such as:
- ready to eat foods such as sandwiches, pizzas, hot meals;
- cooked products containing meat, fish, cheese etc.;
- cooked products that are reheated and served – pies, ready made meals, etc.;
- smoked or cured meats and fish;
- raw ready to eat foods -e.g. Oysters, Kebneyah, Sushi; cut fruits
- dairy based desserts;
- ripened soft or moulded cheese – e.g. Brie, Danish Blue, etc.;

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 - prepared vegetable salads including those containing fruit;
- foods labelled/described as needing to be kept at a specific temperature;
- Frozen food such as ice cream.

Licensing Authority: The government organization that provides trade license and business activity
authorizations required to operate a business establishment in Dubai, both food and non-food. List of
licensing agencies include but are not limited to: Dubai Economy (DED), DIFC, Dubai South, DAFZA,
JAFZA, Dubai Creative & Cluster Authority etc.

Microbiological criterion: A criterion defining the acceptability of a product, a batch of foodstuffs or

a process, based on the absence, presence or number of micro-organisms, and/or on the quantity of
their toxins/ metabolites, per unit(s) of mass, volume, area or batch.

Micro-organisms: Bacteria, viruses, yeasts, moulds, algae, parasitic protozoa, microscopic parasitic
helminths, and their toxins and metabolites.

Monitoring: The systematic observation, measurement & recording of the significant factors for
control of a hazard at CCPs & assessing whether a CCP is under control.

Non-Conforming Product/Non-Conformity: A product or procedure that does not meet the required
standard or specification.

Packaging: Any operation consisting of placing the food in containers (i.e. primary packaging) or
placing the food containers in further packaging material (i.e. secondary packaging).

Person in Charge Certified in Food Safety: A person who has successfully achieved a certification
from accredited certification body to the type of food business. He/she is directly responsible for the
food related operations in the food establishment and has direct authority, control or supervision over
employees who engage in the storage, preparation, display, or service of foods.

Pests: Any undesirable animal or insects including, but not limited to, birds, rodents, flies, larvae etc.
that could affect the food safety of the food chain and are objectionable or a nuisance.

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 Potable Water: Drinking water that is pure and healthy at the point of usage and meets the
requirements of approved Standards.

Prerequisites: Practices & procedures required prior to & during the implementation & ongoing
operation of a HACCP system e.g. premises, equipment, staff training, pest control, waste
management.

Primary Product: a product consisting of a natural raw material including goods that are available
from cultivating raw materials without a manufacturing process. Significant primary product industries
include agriculture, fishing, mining, and forestry.

Processing: Action(s) that substantially alters the initial product, including heating, smoking, curing,
maturing, drying, marinating, extraction, extrusion or a combination of those processes.

Process hygiene criterion: A criterion indicating the acceptable functioning of the production process.
Such a criterion is not applicable to products placed on the market. It sets an indicative contamination
value above which corrective actions are required in order to maintain the hygiene of the process in
compliance with food law.

Raw Food: Food that is neither cooked nor heat processed.

Raw foods of Animal Origin: Raw foods of animal origin such as meat, poultry products, fish, shellfish
etc. that are likely to be contaminated with pathogenic or spoilage microorganisms. They are usually
stored chilled or frozen to minimize spoilage.

Ready-to-Eat Foods: Any food for consumption without further treatment or processing. Examples
of ready-to-eat food items may include: sliced cooked meats, cooked meat products and preparations,
cooked/roast chickens, sandwiches and filled rolls, dairy products such as milk and cheese, fruits, pre-
washed/topped and tailed vegetables, prepared vegetable salads, whole salad items such as tomatoes
or cucumbers, open and canned ready-to-eat fish and fish products such as salmon, tuna or sardines,
shellfish, preserves and jams, condiments, bread, confectionery and biscuits.

Recall: A recall is an action taken to remove from distribution, sale and consumption, food which may
pose a health risk to consumers.

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 Records: Evidence, written or otherwise, of a working HACCP system & its prerequisite e.g. cooking
temperatures, delivery or cleaning records.

Representative sample: A sample in which the characteristics of the batch from which it is drawn are
maintained. This is in particular the case of a simple random sample where each of the items or
increments of the batch has been given the same probability of entering the sample.

Risk: The probability of a hazard occurring e.g. the risk of a cooked beef sausage not reaching the
correct temperature during a defined cooking time.
Sample: A set composed of one or several units or a portion of matter selected by different means in
a population or in an important quantity of matter, which is intended to provide information on a given
characteristic of the studied population or matter and to provide a basis for a decision concerning the
population or matter in question or concerning the process which has produced it.

Sanitize: Sanitize is to make sanitary, as by cleaning or disinfecting and to be sanitary is to be free

from elements such as filth or pathogens that endanger health.

Sanitizer: In this code, sanitizer refers to a biocide approved by the Health and Safety Department of
Dubai Municipality that can be used for reducing the bacterial count on a food contact surface or on
food surface. (Sanitizers as per the US EPA are used to reduce, but not necessarily eliminate,
microorganisms from the inanimate environment to levels considered safe as determined
by regulations.)

Severity: The seriousness or magnitude of a specific hazard or its consequences.

Shelf- life: The period during which a food product maintains its microbiological safety and suitability
at a specified storage temperature and where appropriate, specified storage and handling conditions.

Step: Any point, procedure, operation, action or stage in the preparation & delivery of a food to the
final consumer e.g. cooking is a step in the preparation of a cooked chicken sandwich.

Technical expert: Person who provides specific knowledge or expertise to the audit team.

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 Temporary Food establishments: are those types of establishments that are set up with a time-
limited life (e.g., special events, fairs and festivals, exhibitions etc.).

Traceability: The ability to track any food, feed, food-producing animal or substance that will be used
for consumption, through all stages of production, processing and distribution.

Training: An act of increasing a knowledge and skill of an employee for doing a particular job to desire
standard by instruction & practice. Training methods include but not limited to class-room training, e-
learning etc.

Validation: Obtaining evidence that the elements of a HACCP plan are effective e.g. microbiological
examination of equipment surfaces before & after sanitation to determine if the sanitation
procedure was effective in reducing numbers of microorganisms to desired levels.

Refer to the Codex document CAC/GL 69 – 2008 GUIDELINES FOR THE VALIDATION OF FOOD
SAFETY CONTROL MEASURES

Verification: The application of methods, procedures, tests & other evaluations, in addition to
monitoring to determine compliance with a HACCP plan.

Vulnerable Groups: The people who are more susceptible than others to foodborne illness e.g. the
very young, the very old, pregnant women or people suffering from illnesses.

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 2 LICENSING, PERMITS, APPROVALS,
CONSTRUCTION, DESIGN AND
FACILITIES

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 1.1 Trade License, Approvals and permits
a. All food establishments in Dubai must have a valid trade license from the concerned
licensing authorities before the start of operation.
b. The operator of the food establishment must choose the appropriate business activity at the
time of obtaining the license.
c. The business activity on the trade license of the food establishment shall be related to food,
and the license must clearly state the exact activity the establishment is involved in.
d. A food establishment shall not carry out any food activity:
• other than the business activity (or activities) listed in the trade license
• before obtaining layout assessment approval from the Food Safety
Department
• outside the licensed site before obtaining a permit from the Food Safety
Department.
e. Training and consulting services or any activities related to food safety services or applied
nutrition must be approved by the Food Safety Department.

1.2 Approval of Construction Plans and Specifications

Proposed layouts for new construction or renovations to an existing food establishment shall approved
by the Food safety Department prior to the construction, renovation or re-construction.
a. Particulars to be indicated on a scaled layout plan should include but are not limited to:
i. area and space allocated to food handling and cooking, cleaning, preparation, food storage
and seating
ii. sanitary fitments, open spaces, restrooms, storage areas
iii. all windows and mechanical ventilation system
iv. location of equipment & facilities to carry out different activities e.g. Handwashing, pots
& dish washing or any different kind of food preparation, etc.
v. all means of exit and entry.
b. In existing facilities, major alterations that affect the main layout or the process flow shall not
be carried out without prior approval from the Food Safety Department. Alteration, addition
or deletion which results a change of the approved layout should not be carried out without
the prior approval of the Food Safety Department.
c. Plans for minor alterations that do not involve a change in the main layout and the flow of
work such as the installation of shelves in a storeroom do not require prior approval.

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 d. Food establishment shall not carry out any activity before pre-opening inspection by the Food
Safety Department.
e. Food establishment with manufacturing & repacking activity must also submit the list of
products, process description, control measures & if applicable variance/HACCP plan to the
Food Safety Department before commencing any activity.
f. Where necessary, the information about the preparation area, equipment and process flow
shall be provided in digital format via Dubai Municipality’s online system.

Rationale:
Poorly maintained or unhygienic surroundings and facilities can lead to contamination of food.
Conditions, which might lead to contamination, include excessive dust, foul odors, smoke, pest
infestations, airborne microbial and chemical contaminants, and other similar conditions. Food
establishments should be protected from such conditions that would expose the food to
contaminants.

1.3 Site and Location

a. Sites for food establishments should be chosen in such a way that they are free from
conditions that might interfere with their sanitary operation. Food establishments should be
located far enough from waste disposal facilities and incompatible processing facilities so that
there is no risk of contamination.
b. Generally, a minimum distance of 30 meters is recommended from potential sources of
contamination. However, a greater or lesser distance could be accepted depending on specific
site conditions.
c. Streets, lanes and other public places or the common part of the building, which are within a
minimum of at least 10 meters around the food establishment, should be kept clean and free
of litter, garbage or waste that can attract pests.

1.4 General Requirements for Design and Construction

a. The design and construction of food establishment should:
• be appropriate for the activities for which the establishment has been
approved.
• provide adequate space & facilities for the activities to be conducted and be
suitable for the fixtures, fittings and equipment used for those activities.
• facilitate effective cleaning and disinfection processes.
• The design and construction should:

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 • help exclude dirt, dust, fumes, smoke and other contaminants;
• not permit the entry of pests;
• not provide harbourage for pests; and
• provide a safe environment for workers and where applicable for customers.
b. The layout of food establishment should be designed in such a manner that:
• food flow is unidirectional; (i.e. receiving → storage → preparation→ cooking
→ packaging /serving /dispatch)
• adequate spaces are provided for food preparation, cooking and cooling,
storage, storage of equipment / utensils, installation of sanitary fitments, and
cleaning facilities;
• food or clean utensils are not conveyed through an open space or open yard
that would expose food to contaminants.
c. Incompatible areas or processes, particularly toilets, clean-up and chemical storage areas,
should be separated from food preparation/processing areas. A private home, a room used as
living or sleeping should not be used for food operations

Rationale:
A properly designed and operated food establishment will minimize the likelihood of food contamination.
At the same time, unnecessary movement of food and personnel within the establishment increases the
likelihood of contamination, and hence should be controlled as much as possible. Well-designed layout is
a pre-requisite for effective implementation of any food safety program.

1.5 Spatial Requirements

a. The space available in a food establishment should be suitable for the business activity, and
sufficient to carry out the operations as per the relevant provisions of this Code.
b. Food activities should only be carried out within the area as delineated in the approved layout
plan.
c. Requirements specific to the type of food establishments including area are provided in Annex
(5) of this Code.

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 Rationale:
Adequate space for food preparation is essential to ensure safe food preparation and shall support the type
of operation and the number of customers to be served. For example, too small a kitchen for a restaurant
may cause congestion and unhygienic food operation that increases the risk of food contamination. In food
factories, food safety risks increase substantially when the processing areas are congested. The general rule
for food service establishments is that, establishments with larger gross floor area should provide more space
for food preparation. The type of food, number of meals produced and the number of people working at the
same time should also be considered when deciding the spatial requirements for food service
establishments.

1.6 Floor, Walls, Ceilings, Exterior Protective Barriers and Openings

The requirements in this section apply to the floors, walls, ceilings, exterior protective barriers and
openings of all areas used for food handling and associated activities such as storage and packaging.
The requirement applies to both permanent and short-term use food facilities. The requirements do
not apply to facilities set up for food events that run for less than one week where specific permits
are used by the concerned department.

2.1.1 Floors
Floors should be designed and constructed in a way that is appropriate for the activities conducted in
the food establishment.
a. Floors in dry areas should be durable, impervious, easily cleanable, and non-slip. The floor to
wall joints should be coved to prevent accumulation of dirt and to facilitate cleaning.

b. In areas where the floor could be wet (such as food preparation or processing areas, walk-in
chillers, washrooms), and areas subject to flushing or spray cleaning, the floor should be:
i. light colored;
ii. durable, easily cleanable and non-slip;
iii. constructed of a impervious material that is able to withstand regular wet
washing, such as tile or resin;
iv. coved at the wall to floor joints, and sealed;
v. designed to prevent the pooling of liquids; and
vi. sufficiently sloped for liquids to drain to adequately sized and constructed floor
drains (clause 2.7). Generally, a minimum slope of 2% is recommended.
c. If used, clean rubber or plastic mats, excluding carpet or other similar floor coverings, should
be designed for easy removal, cleaning and, if necessary, disinfection.

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 d. Absorbent material (e.g. cardboard, newspaper, sponge, unsuitable rubber mats) should not
be used as floor material.

Rationale:
Properly constructed floors facilitate cleaning and disinfection. Impervious materials do not absorb water or
organic matter, and sloping helps avoid pooling of liquids, which can lead to unhygienic conditions.

2.1.2 Walls and Ceiling

a. Walls
i. Walls should be designed and constructed in such a way that they can be kept clean.
ii. In wet areas, walls should be constructed of an impervious material that is able to
withstand regular washing.
iii. In areas where open food is handled, internal surfaces of walls and partitions should be
surfaced with smooth, preferably light colored, durable, non-absorbent and easily
cleanable materials (e.g. tiles or stainless steel) to a height of not less than 2 Meters.
The rest may be painted with a light-color. Junctions between walls, partitions and
floors should be coved.
b. Ceiling
i. Ceiling should be of continuous construction so that there are no empty spaces or wide
joints. Although ceilings are less likely to require frequent cleaning, the surfaces should
allow ease of cleaning.
ii. Ceiling in kitchens and food rooms should be of light color and fire proof.
iii. Ceiling and overhead fixtures are to be constructed in a way that prevents accumulation
of dirt. There should be adequate measures in place to reduce condensation and
subsequent growth of undesirable mould.
c. False Ceiling
i. False ceiling, if used in food handling areas should have smooth, easily cleanable and
impervious surfaces.
ii. Access openings to the space above false ceiling should be provided to facilitate cleaning
and detection of signs of pest infestation.

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 Rationale:
Light colored walls and ceilings enable easy detection of dirt for prompt removal. Durable, impervious and
easily cleanable surfaces facilitate cleaning work. However, note that the emphasis should be on cleanliness
which is the primary objective of this provision. The space between false ceiling and the original ceiling can
get dirty and harbor pests. Periodic checks and cleaning are necessary to maintain a healthy and hygienic
work environment.

Exterior openings must be managed in a way to prevent entry of pests and contaminants, and to ensure
comfortable working environment.

2.1.3 Exterior Protective Barriers and Openings

a. Exterior openings should be protected against the entry of pests. Examples include:
i. filling or closing holes and other gaps along the floor, walls and ceiling;
ii. solid, self-closing, tight-fitting doors; and
iii. screen doors that open outward and are self-closing.
b. If windows or doors are kept open for ventilation or other purposes, the exterior openings
should be protected against the entry of pests by means such as screens, properly designed
and installed air curtains or other effective means to restrict the entry of pests.
c. Windows, doors and other openings should be constructed in a way that prevents
accumulation of dirt.

2.2 Floor Drains

a. Floor drains must be designed to:
i. effectively remove waste water;
ii. be easily accessible for cleaning and equipped with removable and cleanable covers.
b. Drain lines must be sloped, properly trapped, vented and connected to a proper drainage
system.
c. The drainage system must be constructed in a way that there is no cross-connection between
the drains or drain lines, and:
i. the water supply; or
ii. The food product lines or equipment.
Rationale:
The accumulation of waste water on the floor and drain of a food establishment can lead to insanitary
conditions. Properly designed drains and drain lines can eliminate the accumulation of waste water and
prevent entry and growth of pests.

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 2.3 Stairs and Mezzanines
a. Stairways should be:
i. located so as to minimize the risk of food contamination; and
ii. constructed of materials that are impervious and easily cleanable.
b. Mezzanines should:
i. not be located over food preparation areas where splashing or dripping could pose a
contamination risk
ii. be constructed of solid masonry or metal construction
iii. be equipped, where appropriate, with raised edges of a height sufficient to prevent
contaminants from falling onto surfaces below.
c. Stairs and mezzanines shall meet all the requirements of the concerned department of Dubai
Municipality prior to the construction.
Rationale:
Stairs and mezzanines, over work areas or near these areas can act as a source of contamination. Proper
design and construction can prevent contamination.

2.4 Equipment and Utensils

Food establishments shall use only safe and suitable equipment and utensils at all times. Equipment
and utensils should be designed and constructed to be durable and to retain their characteristic
qualities under normal use and conditions.

2.4.1 Equipment and utensils Design and Layout

a. Equipment and utensils shall be made of safe and suitable material that will not affect the
quality and safety of food.
b. Materials used for making the equipment and utensil should be resistant to denting, pitting,
chipping and cracking. Food contact surfaces should be smooth so as to enable them to be
kept clean, and where necessary disinfected.
c. Materials used in the construction and repair of equipment and utensils shall be non-toxic, not
affected by foods, cleaning compounds, non-absorbent and durable under normal use. They
shall not impart odor, color or taste nor contribute to the contamination of food. They should
also maintain their original properties under repeated use. Painted food-contact surfaces are
prohibited.

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 d. Equipment and utensils shall be free from difficult-to-clean internal corners and crevices. Food
contact surfaces shall be readily accessible for cleaning. Where necessary, equipment should
be movable or capable of being disassembled to allow for maintenance, cleaning and
disinfection.
e. Hard maple or other equivalent non-absorbent material meeting the criteria stated in this
Code may be used for cutting blocks and cutting boards, baker’s tables and work surfaces.
Food contact surface should be smooth, easy to clean.
f. Canvas, cloth and other porous material, other than single-service use, are prohibited as a
food- contact surface.
g. Equipment should be used in accordance with its intended use.
h. Equipment used to cook, heat treat, cool, store or freeze food should be designed to achieve
the required temperatures as rapidly as necessary to ensure food safety.
i. Equipment containing bearings and gears requiring lubricants shall be designed and
constructed so that the lubricant shall not leak, drip or be forced into the food or onto food-
contact surfaces. Food-grade lubricants are to be used on or within food-contact surfaces.
j. Where specified in this document, the food establishment shall use equipment that are
approved by the concerned department of Dubai Municipality.

2.4.2 Location of Equipment

a. Equipment used in a food establishment should be suitably located or positioned so that it:
i. is not exposed to any sources of contamination;
ii. can be maintained, cleaned and disinfected;
iii. can be inspected easily;
iv. may be properly vented when required; and
v. is installed in such a manner to allow adequate cleaning of the equipment and the
surrounding area.
b. Equipment and utensils used in processing, handling and storage of foods (including single-
service and single-use articles) shall not be located in staff locker rooms, toilet rooms, garbage
storage rooms, mechanical rooms, under sewer or water lines not shielded to intercept
leakage/condensate, under open stairwells, or any area where the equipment may become
contaminated.
c. Unobstructed aisles, walkways and working spaces shall be sufficiently wide to permit
employees to perform their duties readily without contamination of food or food-contact
surfaces by clothing or personal contact.

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 Rationale:

Equipment used in a food establishment shall be kept in a clean and sanitary condition to minimise the risk
of contamination of food by equipment surfaces. Therefore, when considering the location of equipment,
several factors should be taken into account, including ease of cleaning, the intended use of equipment, and
the methods for prevention of contamination of the equipment. Special care should be taken in the placement
of food equipment, which will be used to process, handle or store food. Such equipment shall not be located
in areas where it may become contaminated, since the surfaces of the equipment will be coming in direct
contact with food.

2.4.3 Fixed Equipment

a. Equipment that is fixed (i.e., not easily moveable) should be either:
i. sealed to adjoining walls, floors and equipment; or
ii. positioned and designed in such a manner to comfortably allow cleaning under and around
the equipment.
b. Equipment that is intended to be “Clean in Place (CIP)” should be designed and constructed
so that:
i. cleaning and disinfection solutions circulate through a fixed system and contact all
interior food contact surfaces
ii. the system is self-draining or capable of being completely drained of cleaning and
disinfectant solutions
iii. there are inspection access points to ensure all interior food contact surfaces throughout
the fixed system are being effectively cleaned.

2.4.4 Calibration and Correction of Measuring Devices

Calibration is a process of adjusting instrumentation and equipment, so that measurements can be
correlated to the actual value being measured. The following requirements apply for calibration and
the correction process that follows:

a. All instrumentation that are significant to food safety decision making such as the
thermometer probes, metal detectors should be initially calibrated (prior to use) and re-
calibrated at specified calibration intervals not exceeding one year.
b. Calibration should be carried out by an external service provider accredited by the Emirates
International Accreditation Centre (EIAC) to provide the specific calibration service.

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 c. In food service establishments such as restaurants, correction of equipment such as the
thermometer probes used for routine monitoring of foods and display temperature
measurement devices can be carried out by a trained personnel using a reference thermometer
or probe that has been calibrated externally.
d. When instrumentation is broken or out of calibration it should not be used until repaired or
replaced and re-calibrated. When internal probes in equipment, e.g. cooker, are broken or out
of calibration, the equipment should not be used until the probe(s) are repaired or replaced
and re-calibrated.

Note:

The calibration frequency for reference instruments should be as specified by the manufacturer
or by risk assessment by the food establishment. In the absence of manufacturer’s instructions
for the calibration interval, the establishment should initially calibrate daily working
instrumentation prior to use and, at least once per year thereafter. If data at the annual calibration
interval indicates that the instrument is near or in excess of its acceptable accuracy (i.e. with no
other conditions of use suspected of causing the inaccuracy), it should be concluded that the
calibration interval frequency is too long. In this case, the calibration interval frequency should be
shortened.

In holding equipment such as chillers and freezers, the display temperature is dependent on the
placement of the sensors. It is important to cross verify storage temperature of food using probe
thermometer at different zones to ensure that temperature of storage is suitable.

Rationale:
Inaccuracies within temperature measuring instrumentation will typically be cumulative. Furthermore,
instrumentation susceptibility to aging and contamination (both physical and chemical) means that they can
sometimes drift out of calibration quite rapidly.

Typically, in a food establishment, measurement of temperature, pH, water activity, weighing of food additives
and metal detection are likely to be the most important use of instrumentation. Such instruments should be
considered for more frequent calibration because of the impact it can have on food safety. Other aspects of
legal and quality could also be of significance to the food establishment such as instruments used for weighing
of products, measuring product standards such as fat content, sugar content should also be considered by
manufacturers of pre-packaged food products.

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 2.5 Lighting
a. Lighting and lighting fixtures should be designed to prevent accumulation of dirt and be easily
cleanable.
b. Food establishment shall provide sufficient natural or artificial light to ensure the safe and
sanitary production of food and facilitate cleaning of the establishment. Unless otherwise
specified, the minimum lighting intensities should be:
i. 110 lux (at a distance of 89 cm / 3feet above the floor) in walk-in-chillers dry food storage
areas, and in all other areas and rooms during periods of cleaning;
ii. 220 lux (at a distance of 89 cm / 3 feet above the floor) in areas where fresh produce or
packaged foods are sold or offered for consumption; areas used for hand washing, ware-
washing, and equipment and utensil storage; and in toilet rooms; and
iii. 500 lux at the surface where a food handler is working with unpackaged high-risk foods
or with food utensils and equipment such as knives, slicers, grinders or saws where
employee/worker safety is a factor.
c. Except as otherwise specified, lighting fixtures should be shatter proof or be shielded with
shatter- proof coverings in areas where they are exposed to food, equipment, utensils, linens
or unwrapped packing materials. Shielded lighting is not necessary in areas used only for
storing food in unopened packages or where the food cannot be affected by broken glass
falling onto it.

Rationale:
Adequate lighting promotes cleanliness by facilitating the identification of unclean areas. Shielding of lights
to prevent the contamination of food from glass fragments in the event of breakage is an essential public
health protection measure. In addition to that, risk of breakage also occurs when diffusers are removed
for cleaning or changing tubes.

2.6 Ventilation
a. Food establishment should be provided with adequate mechanical or mixed mode ventilation
to ensure good indoor air quality.
b. The design and installation of mechanical ventilation systems should be based on the
requirements provided by the Health and Safety Department of Dubai Municipality to ensure
suitable work environment for food handlers.
c. Ventilation systems should be designed and installed in a way that:

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 i. they are sufficient in number and capacity to prevent grease or condensation on the walls
and ceiling;
ii. the filters or other grease extracting equipment are easily removable for cleaning and
replacement if not designed to be cleaned in place;
iii. the exhaust ventilation hood system components such as hoods, fans, guards, and
ducting should prevent grease or condensation from draining or dripping.
iv. they are equipped with make-up air systems, installed in accordance with the
requirements of the concerned Department of Dubai Municipality.
v. if vented to the outside, ventilation systems should not create a public health hazard;
nuisance; or unlawful discharge.
vi. air intake location should not be a source of contamination.
d. In high care food facilities where air quality could impact the safety or quality of the product,
mechanical ventilation systems should be installed in such a manner that airflow is directed
from the clean area to the contaminated area.
e. Ventilation systems should be cleaned in accordance with the requirements stipulated by the
Health and Safety Department of Dubai Municipality. Where grease could pose fire hazard,
the
f. Grease arresting filters in kitchen hood exhaust systems should be inspected at least once in
a month to ensure that they are secure, and functional. When necessary, the filters should be
cleaned and replaced.
g. Kitchen hood and the exhaust plenum should be cleaned at least once in a year by a company
approved by Dubai Municipality . If necessary, more frequent cleaning must be performed.
Rationale:
The air supplied to the food premises shall be of sufficient quality so as not to contaminate the equipment
or the food. Unclean air, excessive dust, odours, or build-up of condensation or grease are all potential
sources of food contamination.

Build-up of grease/fat in equipment such as range hoods also pose a fire hazard. Kitchen exhaust and duct
systems that are not periodically inspected, maintained or cleaned will be subject to a build-up of oil, grease
and other inflammable materials within the duct, filters, gutters, and on the internal surfaces of the hood.
Systems that are not properly maintained present a higher risk of a significant fire event.

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 2.7 Storage Areas
a. Food establishments require adequate storage facilities for all food & non-food items during
storage, food items shall be protected from contamination such as water leakage, pest
infestation or any other insanitary condition.
b. The following criteria should be applied to all storage areas:
i. adequate shelving should be provided in order that all materials can be stored off the
floor. All food and food items and equipment should be stored at a minimum of 15 cm (6
in.) off the floor on racks, shelves or pallets to allow for access for cleaning, and permit
easier visual inspection;
ii. shelving units should be at least 20 cm or more away from the outer walls to reduce the
chances of condensation brought on by the differences in temperature between the
container and the surface on which it rests;
iii. shelves should be constructed of materials which are durable and easily cleanable.
c. The facilities used for the storage of food, food ingredients, equipment and packaging should
be designed and constructed so that they:
i. are cleanable;
ii. are located in a clean and dry location;
iii. restrict pest access and harbourage;
iv. provide an environment which minimize s the deterioration of stored materials; and
v. protect food from contamination during storage.
d. The facilities used for the storage of food, food ingredients, equipment and packaging
materials should not be located:
i. in areas used for the storage of soiled or contaminated objects and materials;
ii. in locker rooms, toilets, garbage or mechanical rooms;
iii. under sewer lines that are not shielded to intercept potential drips; or
e. Non-food agents such as disinfectants, detergents, pesticides and other similar products shall
be stored separately in a lockable area that prevents the potential for contamination of food,
food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-
service and single-use utensils, and packaging materials.
f. Personal belongings and uniforms of employees should be stored in lockers or locker rooms.

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 Rationale:
Contamination of food, food ingredients, equipment, and non-food materials can occur when improper
storage facilities are used. Separation of food and equipment from toxic and soiled materials ensures that
the opportunity for cross-contamination is minimized.

2.8 Water Supply

Where applicable, the food establishment must meet the requirements stipulated in any local, national,
or regional standards relevant to sourcing, storage, filtration and transportation of water.

2.8.1 Sourcing of Water

a. Adequate supply of potable water shall be available for food preparation and cleaning
purposes in food establishments and any commercial or residential establishments where food
or food contact materials are stored, processed, packaged or displayed.
b. Water should be obtained from a source approved by the Dubai Municipality which includes
water supplied by Dubai Electricity and Water Authority (DEWA) and other licensed and
authorised commercial suppliers of water. In the absence of such a direct supply system from
DEWA, the food establishment must, as a part of its food safety management system,
establish a system to periodically evaluate the quality and safety of the water used in the
facility to ensure that the standards of porable drinking water are met at all times.
c. Where non-potable water is used for non-food purposes, for example fire control, steam
production, refrigeration and other similar purposes, a separate duly identified water supply
system should be used. Non-potable water lines should not be connected with potable water
systems.
d. Steam used directly in contact with food shall not contain any substance that presents a
hazard to health or is likely to contaminate the food.

2.8.2 Water Storage and Transportation

a. Water storage and overflow tanks should be made of safe and suitable food contact materials
and designed and constructed in a manner that prevents contamination.
b. Commercial water tanks must be made of materials approved by the concerned regulatory
authority.
c. These tanks should be provided with appropriate covers to prevent the access of animals, birds
and other extraneous matters.
d. Water storage tanks shall be maintained clean at all times.

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 e. Cleaning and disinfection of tanks should be carried out at least twice per year or when
monitoring indicates that cleaning is necessary.
f. Tank cleaning shall be carried out by a water tank cleaning company approved by the
concerned department of Dubai Municipality.
g. When a storage tank is shared by several food establishments (such as in a mall), the food
establishment should be able to show documented evidence that the water tank is cleaned as
required.
h. Cleaning materials, chemicals and processes must meet the requirements listed in clause 4.2.4
of this document.
i. Water from storage tanks when tested as a part of the verification program should meet the
safety and quality parameters set in the UAE.S GSO 149 standard for non-bottled drinking
water and in the Drinking Water Law.
j. Food establishments shall maintain a documented evidence for cleaning and disinfection,
analysis report and any other relevant document pertaining to maintenance of the water tank.

2.8.3 Water Coolers and Dispensers

a. Water coolers must suitable, well designed to facilitate cleaning, and located in areas where
the safety of water will not be compromised.
b. Water cooler shall be well maintained and cleaned according to the manufacturer's
instructions or cleaned by the manufacturer.

2.8.4 Water Filters

a. Water filters that are used on coolers and dispensers should be safe and suitable for the
purpose, changed when necessary to prevent any accumulation of dirt or formation of biofilms.
b. Where applicable and specified, filters that meets the standards or certification requirements
of the concerned department or the federal authority.
Rationale:
Water can be a source of food contamination and thus must be of good standard all the time. Even though
the water source is good, a bad supply system of storage tank can recontaminate the water before it is
consumed. A safe distribution system and regular cleaning and disinfection of water tanks will ensure that
the water is clean and safe to drink and also avoid contamination of food or equipment.

2.9 Sewage and Solid Waste Disposal

a. Sewage disposal systems shall meet all the requirements of the concerned department of
Dubai Municipality.

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 b. Disposal of sewage and solid waste shall be done in a hygienic manner which does not expose
the food establishment or food products to potential contamination.
c. Food establishments should follow the requirements for the separation of various solid-waste
streams as outlined by the concerned department of Dubai Municipality. Solid waste
containers within the food establishment should:
i. be sufficient in number and accessible
ii. be designed to minimize both the attraction of pests, and the potential for airborne
contamination
iii. be identified as to their contents
iv. have functional foot operated lids, if closed containers are used.
d. Garbage storage rooms and containers should be emptied, cleaned and disinfected as often as
necessary.
e. Solid waste containers/receptacles located outside the establishment should be:
i. equipped with covers and closed when not in use
ii. pest proof and maintained in a manner that does not attract pests
iii. located away from the entrance of the food production area

Rationale:
The proper disposal of sewage and solid waste is critical in preventing the spread of pathogens in the food
premises. In addition, the sanitary disposal of both sewage and solid wastes, and the maintenance of waste
containers and facilities, will minimize the presence of pests inside and outside the establishment

Open waste containers can be used in a pest free environment if such bins can be emptied and cleaned
frequently. Where bins with lids are used, there is always a human tendency to open the lid with hands. Food
handlers should refrain from touching the lids with hands.

2.10 Grease Traps

a. Grease traps should, whenever possible, be located outside the establishment.
b. Grease traps should be of a suitable type and be regularly inspected. The greasy waste should
be promptly removed, and the adjoining floor surfaces should be cleaned thoroughly
afterwards.
c. Grease traps shall meet all the requirements of the concerned department of Dubai
Municipality.

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 Rationale:
Waste water from food establishment carries a large quantity of grease, which will solidify and cause
blockages in drains. It must be removed from the water entering the drain. A blocked drain / sewer causes
back-flow of waste water and emits bad odor, posing a hazard to food safety and environmental hygiene.

2.11 Plumbing System

a. The plumbing system conveying water and waste requires the approval from the concerned
department of Dubai Municipality.
b. Water conditioning devices such as water filters or screens should be of a type that permits
easy disassembling to facilitate periodic servicing and cleaning.
c. In order to prevent backflow through cross connections, back-flow prevention devices (e.g. air
gaps, vacuum breakers) should be installed wherever required.
d. Utility service lines and pipes should be concealed or fitted in a way to prevent the
accumulation of dust & dirt & should not obstruct or prevent cleaning of the floors, walls, or
ceilings.
Rationale:
Cross connections and backflow can contaminate the drinking water supply. Proper identification of the
supply system and drainage systems allows easy detection of problems and correction
e.
2.12 Overhead Utility Lines
a. Utility lines such as gas, electrical, sewage and water lines, as well as cooling ducts should be
suspended away from work areas or areas of open food to minimize the potential for
contamination.
b. They should exhibit no sign of flaking rust or paint.
c. Lines should be:
• insulated, where appropriate, to prevent condensation
• constructed and covered with a suitable material to minimize the build-up of soil
• easily cleanable; and
• labelled or color-coded.
d. Lines carrying contaminated or hazardous materials, such as sewer or floor drain lines, shall
be located sufficiently distant from any product or product contact surfaces to prevent any
risk of contamination.

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 Rationale:
Conditions such as dripping condensation or excessive dust from overhead utility lines can be a source of
contamination when the lines are suspended over work areas or areas of open food. The consequences of
contamination due to leakage are significantly greater with lines carrying sewage, hazardous chemicals or
highly contaminated materials.

2.13 Hand wash Stations

a. At least one hand wash station shall be provided in each food preparation area. Additional
hand wash stations may be required depending on the type and extent of activity.
b. Hand wash facilities shall:
i. be located to allow convenient access and use by food handlers and other workers
ii. be equipped with liquid soap and single-use paper hand towels and/or hand dryer
iii. provide an adequate flow of water at a suitable temperature (not too cold nor too hot)
iv. be easily cleanable, and maintained in a clean condition
v. indicated with clear signage
vi. not be used for purposes other than hand washing.
Rationale:
Improper hand washing is a major contributing factor to outbreaks of foodborne illnesses. Provision of
proper and adequate hand washing facilities is essential to minimize food contamination and maintaining
personal hygiene. The temperature of the water should be suitable to encourage hand washing. If the
water is too hot or too cold, employees might have a tendency to avoid hand washing.

2.14 Toilet Facilities and Dressing Areas

a. Adequate, suitable and conveniently located toilets should be provided for food handlers. The
following criteria should be considered:
i. toilets should be conveniently located and accessible to workers during all hours of
operation;
ii. toilets should be completely enclosed and provided with a tight-fitting and self-closing
door;
iii. toilets should have a hand wash station equipped with liquid soap and single use paper
towels and/or hand dryer & prominently displayed hand washing signage board;
iv. toilets should be easily cleanable, well ventilated, and well lit; and
v. toilets shall not open directly into a food area where food or packaging material is stored,
handled or packed;
vi. when adjacent to a food area, the toilet should be separated with a double door and
ventilated space.

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 b. Toilet rooms for the public, if provided, should be completely enclosed and separated from the
food preparation and storage areas.
c. Dressing and changing areas should be provided if workers routinely change their clothes in
the food establishment. Dressing and changing areas should be:
i. easily cleanable;
ii. well ventilated and well lit;
iii. provided with lockers or other suitable facilities for the storage of workers’ possessions
and uniforms;
iv. as much as possible, separate for male and female employees.
Rationale:
Properly located and equipped toilet facilities are necessary to protect the equipment, facility and food from
fecal contamination, which may be carried by insects, hands or clothing. Toilet facilities kept clean and in
good repair, minimize the opportunities for the spread of contamination.

2.15 Cleaning Facilities

a. Every food establishment should have sufficient and suitable cleaning materials, equipment
and facilities to meet the cleaning requirements of the operation.
b. The service sink or curbed cleaning facility, equipped with a floor drain, should be conveniently
located for the cleaning of mops or similar wet floor cleaning tools, and for the disposal of mop
water and similar liquid waste. Such facilities should be located away from food handling areas.
c. Adequate storage facilities should be provided away from food handling areas to store brooms,
mops, pails, and cleaning compounds. Toilets should not be used for storing cleaning materials
or equipment.
Rationale:
Liquid waste from wet floor cleaning methods are contaminated with microorganisms and filth. A service
sink or curbed cleaning facility with a drain allows for the sanitary disposal of this waste water in a manner
that will not contaminate the food. Designated storage areas for brooms, mops, pails, etc., will assist in
the sanitary operation of the premises during periods when they are not in use.

2.16 Temporary Food Establishments & Facilities

This requirement covers food establishments including mobile food trucks, vending machines, desert
events and camps & other external events that are temporary in nature.
a. Temporary food establishment shall meet all the requirements of Clause 2 of this Code.
b. A prior approval from the Food Safety Department and any other concerned department is
required to operate such food establishments.

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 c. Food establishment should follow relevant temperature requirements and other handling and
storage recommendations of this Code.
d. Adequate measures should be in place to control both intentional and unintentional
contamination in temporary food establishment.
e. Except for machines that vend canned beverages, if located outside, a machine used to vend
food shall be provided with overhead protection.
f. When the food is supplied to a third party such as an event organizer, the food establishment
that supplies the food should ensure that handling requirements of food are clearly
communicated in writing to the person in charge of the event.

2.17 Liquid Foods and Ice

a. In equipment that dispenses or vends liquid food or ice in unpackaged form, the delivery tube,
chute and orifice should be designed such that:
i. Splashes and drips (including drips from condensation) are diverted away from the
container receiving the food by means of barriers, baffles or drip aprons.
ii. Tubes, chutes and openings should be protected from manual contact by being recessed.
b. Where the item is dispensed, the equipment should be provided with means to prevent back
siphon age.
c. Delivery tubes, chutes and openings shall be protected from dust, insects, rodents and other
contamination by a self-closing door if the equipment is:
i. located outdoors and is not protected from precipitation, wind-blown debris, pests and
other contaminants present in the environment; or
ii. available for self-service of food during hours when it is not under the full-time
supervision of a food employee.
Rationale:
For vending machines that dispense liquid food or ice, it is important to prevent the entry of condensate
or splash, which may contaminate the food product. Food contact surfaces which divert liquid food into
the receiving container need to be protected from contact by customers/people to prevent
contamination of the food product. A self-closing door on outdoor machines or unsupervised machines
further protects against accidental or malicious contamination.

2.18 Self-Service Beverages

a. Self-service beverage dispensing equipment should be designed to prevent contact between
the lip-contact surface of glasses or cups that are refilled and the dispensing equipment
actuating lever or mechanism and the filling device.

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 b. Beverage equipment that utilizes carbonation equipment (CO2) should incorporate a back-
flow, back-siphonage prevention device (check valves) to prevent the migration of the
carbonated beverage into copper water supply lines.
Rationale:
Through proper design of the dispensing equipment, contamination of the lip-contact surfaces of the
refillable containers can be avoided, and the risk of cross-contamination reduced. As well, back-flow into
water supply lines has resulted in incidents of copper poisoning after consumption of the dispensed
beverage.

2.19 Vending Machines

Vending machines must be operated with prior permit from the Food Safety Department. The
following requirements apply.

2.19.1 Beverages in Paper-Based Packaging

Vending machines designed to store beverages that are packaged in containers made from paper
products should be equipped with diversion devices and retention pans or drains for container leakage.

2.19.2 Vending of High-Risk Foods

A machine vending high-risk foods shall have an automatic control that prevents the machine from
vending food if there is a power failure, mechanical failure or other condition that results in an internal
temperature that cannot maintain the food temperature required in this Code.

Note: The automatic control shall prevent the machine from dispensing food until it is restocked and
can maintain food at required temperatures.

Rationale:
Vending machines require a “fail-safe” device that would prevent the dispensing of high-risk foods, in the
event of mechanical or power failures which could subject them to temperature abuse.

2.20 In-house filling of drinking water

The following general rules apply to food service businesses that provide drinking water in ‘sealed’
reusable bottles that are filled in-house. The requirements do not apply to water served in refillable
containers such as water jugs.

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 2.20.1 General requirements
a. There should be sufficient space to operate the filling station, store bottles and bottled water,
and sufficient facilities and equipment to clean and disinfect bottles.
b. The filling station shall be suitably designed for cleaning and maintenance, and set up in a way
to prevent possible contamination of clean bottles and drinking water.
c. Bottles should be suitable for reuse and made of safe and durable material that can withstand
cleaning and disinfection process.
d. Re-usable water bottles shall be clearly labelled as "Filtered Tap Water."
e. Date of filling(production) shall be mentioned on the bottles on the labels.
f. Filled bottles shall be tightly sealed immediately after filling, using clean and sterile caps.
g. Bottles must be cleaned and disinfected prior to filling. The cleaning process must be validated,
verified and monitored to ensure that the food safety objectives are met and the facility shall
implement a procedure to check for the presence of any cleaning chemical residues post
cleaning.
h. Process of in-house bottling of water should be a part of the food safety management system
and the process analysis specifically addressed in the HACCP plan. Microbiological and
chemical verification protocols for the system should be based on the requirements of the
food safety management system.
i. Water should be tested as per the UAE.S GSO 1025 standard for bottled drinking water
periodically as a part of the verification program for microbiological and chemical safety. The
frequency of testing shall be based on risk assessment conducted as a part of establishing the
food safety management system.
j. All preventative maintenance, machine cleaning, filter changing, and routine maintenance shall
be documented.

2.20.2 Storage condition

a. Bottles shall be stored in an isolated area, dry and covered to avoid exposure to any
contaminate until filling.
b. Bottled drinking water shall be stored:
i. away from any poisonous materials and contamination sources.
ii. in good and well-ventilated store free from distinctive odours.
iii. protected from direct sunlight and high temperature.
iv. distribution shall follow the same as the storage conditions.

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 Rationale

Adequate precaution must be taken prior to filling, during filling, and while storage to ensure that water
is free of any contaminants. In-house bottling process, when uncontrolled, can lead to contamination of
water and put the consumer at risk. Use of bottles made of unsafe material can put the consumer at risk.

Biofilms are formed easily in equipment that are poorly designed for cleaning and maintenance. Such
biofilms can impact the safety of water. Poorly designed bottles can be difficult to clean.

3 CONTROL OF HAZARDS IN FOOD

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 Clause 3 of the Food Code is based upon the principle that food safety is best ensured through the
identification and control of hazards in the production and handling of food as described in the Hazard
Analysis and Critical Control Point (HACCP) system, adopted by the joint WHO/FAO Codex
Alimentarius Commission, rather than relying on end product standards alone. The Food safety
Department requires all food establishments to implement a risk-based food safety management
system where hazards and risks are identified by the food establishment. Control measures listed in
this section should be validated in the context of the daily operations and where necessary more
specific control measures applied along the food supply chain.

3.1 Management of Food Safety

The food establishment operator is responsible for the safety (and suitability) of the produced food.
The management shall ensure that the requirements of laws and regulations on food safety are
observed. Compliance with these requirements enable the food establishment operators to
demonstrate their commitment and their responsibility with respect to the production & supply of
safe products.

3.1.1 Management – Person in Charge

a. Establishment shall meet all specific requirements of Annex 4 of this Code.
b. All food establishments shall employ at least one (1) full time, on-site Person in Charge (PIC)
certified in food safety.
c. All food service establishments where high-risk, ready to eat or raw foods are prepared shall
have at least one PIC certified in food safety present in the establishment during all shifts
(duration) of food establishment operation. The PIC should be responsible for and should
actively oversee all food establishment operations that could have an impact on the safety of
the food.
d. Each certified PIC shall possess knowledge of food safety principles and practices as
demonstrated by passing the assessment acceptable to the Food Safety Department.
e. Once the employment of a PIC is terminated, establishments can take up-to thirty (30) days
to designate a new PIC. The proposed PIC should enrol for the training Program and be
certified within 45 days.
f. The PIC should be registered on Foodwatch Platform prior to the training and shall be an
approved user.
g. PIC shall not share his or her user information and password for Dubai Municipality web-based
services or online services with anyone else.

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 3.1.2 Roles and Responsibilities of Person in Charge
a. The PIC should be competent and have appropriate knowledge on food safety risks associated
with the type of business.
b. The PIC should ensure that the establishment maintains policies and procedures for all
employees to follow in order to assure the production, sale, and/or dispensing of safe food
products.
c. The PIC should provide effective supervision of safe food practices, conduct regular inspection
of the food establishment, address potential food risks, and, where necessary, take appropriate
corrective action.
d. The PIC should maintain measures of accountability for meeting food safety responsibilities,
including ensuring that:
i. all employees are trained before they start of work; and
ii. trained employees are competent and are carrying out responsibilities as required.
Training should be provided based on the criteria stipulated under clause 6 of this Code.
e. The PIC shall use the Foodwatch platform to record food safety observations and initiate the
next action intended for correction and prevention:
i. Pest infestations to the pest contractors
ii. Any illness among employees
iii. Any rejection of food delivery
iv. Any rejection of food transportation vehicle from a supplier
v. Any failure in food equipment.

3.1.3 Food Safety Management Systems

a. All food establishments should implement and maintain a Food Safety Management System
recognized and approved by the Food Safety Department. The design, implementation and
certification of the food safety management system shall be based on the requirements listed
in Annex 3 of the Food Code.
b. In food establishments where third party food safety management system certification is
mandatory, the establishment shall be certified to ISO 22000:2018 standard, or, certified
based on the principles of Codex HACCP. The establishment shall be audited and certified
by a certification body accredited by the Emirates International Accreditation Centre (EIAC).

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 In food establishments where third party certification is not mandatory, the organization shall
complete a self-assessment and a self declaration after fulfilling the food safety management
system requirements specified in Annex 3.
c. Where mandated by the Food Safety Department, the food establishment shall use new and
evolving digital technologies to:
• analyze risk, develop and manage procedures and practices
• replace paper-based record keeping and documentation
• manage day to day tasks, follow up issues.
d. By completing the certification, the establishment shall be able to:
(i) Demonstrate the ability to consistently provide safe foods and products and
services that meet the requirements of the Food Code, applicable local and
regional regulations, and the requirements of their customers
(ii) Provide evidence of effective communication of food safety risks to Dubai
Municipality and interested parties identified in the system
(iii) continuing conformity to the specified requirements of the Food Safety
Management System and the pre-requisite programs to Dubai Municipality and
to the customers using ‘Plan, Do, Check & Act’ cycle.

3.1.3.1 General Requirements for the Food Safety Management Systems

A food establishment should:
a. Systematically examine its operations in order to identify the potential hazards that may
reasonably be expected to occur, and the evaluate the risk associated with these hazards.
b. Develop and implement a food safety management system to control the hazard or hazards
are identified in accordance with paragraph (a).
c. Maintain all relevant documentation digitally; and paper based when digital solutions are not
available.
d. Review the system regularly and make necessary changes to it when any significant
modification is made to the product, process, or any step, or in the event of a justified food
complaint or food related incident.

3.1.3.2 Auditing of the Food Safety Management System

Food establishments where third party audits are mandated by the Food Safety Department should:
a. Ensure that the food safety Program is audited by a third-party food safety auditor approved
by Dubai Municipality at an auditing frequency applicable to the food establishment

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 b. Make the documents and records available to any food safety auditor who has been requested
to conduct an audit
c. Retain copies of all audit reports conducted by a food safety auditor and
d. Provide the audit details and reports to the Food Safety Department when necessary; and to
the inspection officials upon their request.
e. Details of certification are maintained accurately on the digital platform provided by Dubai
Municipality

3.1.3.3 Content of the Food Safety Management System

A food safety management system should include:
a. All processes and activities related to preparation, sale, distribution or display of all food items
in the scope
b. Systematic identification of the potential hazards that may be reasonably expected to occur
in all food handling operations of the food establishment
c. Steps where each hazard can be controlled and the means of control
d. Systematic monitoring of those controls
e. Appropriate corrective action when the hazard, or each of those hazards, is found not to be
under control
f. Regular review of the system to ensure its adequacy; and
g. Appropriate records to be made and kept by the food establishment to demonstrate action
taken in relation to, or in compliance with, the food safety management system.

Note: The detail requirements of HACCP based food safety management system is available in Annex
3 of this Code.

3.2 Food Handling and Processing

3.2.1 General requirements for processing food

a. Food establishments must take all practicable measures to process only safe and suitable food.
b. Food establishments when processing food should;
i. take all necessary steps to prevent food being contaminated; and
ii. use a process step that is reasonably known to achieve the microbiological safety of food.
c. Food establishments shall process & display high-risk foods under required time &
temperature control to minimize the growth of pathogenic bacteria in the food.

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 3.2.2 Food Source
A food establishment shall take all practicable measures to ensure that it accepts only safe food. The
PIC should provide specific information to suppliers for each ingredient, where necessary, to ensure
the delivery of a safe & a good quality product.

3.2.2.1 Approved Sources

Food establishments shall obtain food and food ingredients from sources that are approved by Food
safety Department. Approved food sources are establishments that are licensed to operate in the
United Arab Emirates and are inspected by the local regulatory authority. Food establishments shall
have appropriate system in place to ensure that safe food & food ingredients are received if sources
are located outside United Arab Emirates.
a. Food establishments should maintain sufficient information related to food; the name,
business address of the supplier, vendor, manufacturer or packer or the importer.
b. Food establishments that serve raw or lightly cooked (such as raw oysters, sushi, kebeneyah,
steak tartar, carpaccio), should obtain detailed information from the supplier about the source
and microbial safety of the products. Relevant records should be maintained as an evidence.
c. Food establishment shall ensure that all their suppliers are registered on the Foodwatch
platform and the relevant business activities have been declared and approved by the system.
Rationale:
Safe food starts with reputable and reliable food suppliers who meet food hygiene and safety standards.
These suppliers operate in a manner that prevents and controls contamination of foods and ensure the foods
are safe for human consumption.

3.2.2.2 Unapproved Sources

Food prepared in a private home, unlicensed establishments, mobile vendors, open trucks or any other
place, which is not approved by the Food Safety Department, shall not be commercially offered for
human consumption.

3.2.3 Food Receiving

Foods that are imported to the different Emirates are inspected by the respective local authorities at
the port and then released to the market. The importing establishment should follow instructions
provided at the time of the release and the retail establishments should verify the release documents.

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 Food establishments should always verify that their supplies are delivered safely. The receiving of food
items shall be performed in protected and clean area.

3.2.3.1 Inspection of Incoming Food

a. Inspection should be carried out at the time of receipt of food from the supplier to ensure that:
i. Food and packaging are free from visible damage, pests and other contaminants;
ii. food is in appropriate condition for intended use;
iii. food is received with appropriate documents;
iv. food is transported in a suitable vehicle approved by concerned authority and is verifiable
on the Foodwatch platform.
b. Foods that require temperature control for safety are to be delivered at temperatures
stipulated in clause 3.4 of this Code.
c. Food containers and packages should be intact and free from damage.
d. Food items should be properly labelled with ingredient listing & date coding etc.
e. If the food is pre-packaged, the time gap between the date of receiving and expiration date
should be sufficient to use the product and avoid wastage of stock.
f. Unacceptable food should be returned, and the details should be recorded via Foodwatch.
g. Food products should be quickly moved into storage after the inspection.

Rationale:
Food contaminated with pathogenic microorganisms, chemicals and foreign matters may compromise
food safety. Therefore, food establishment should not accept food known (or suspected) to be
contaminated with these substances.

Most pathogenic bacteria grow and multiply rapidly at temperatures between 5°C and 60°C. At
temperatures lower than 5°C and higher than 60°C, bacterial growth slows down or stops. However, there
are bacteria that can grow slowly up to a temperature of -2°C and most bacteria can survive cold
temperatures and resume multiplication later when conditions become suitable again. This range of
temperatures between 5°C and 60°C is normally called the TEMPERATURE DANGER ZONE. High-risk food
may be contaminated by pathogenic bacteria which can multiply to dangerous levels at ambient
temperatures. As such, high-risk food should be kept at or below 5°C, or at or above 60°C during delivery,
to prevent growth of these bacteria. The temperature of the food may go up during the delivery time, but
this time should be as short as possible.

Freezing is a process in which the temperature of a food is reduced below its freezing point and the
majority of the water inside the food undergoes a change in state to form ice crystals. Freezing preserves
food for extended period of time by preventing the growth of micro-organisms that cause food spoilage
and foodborne illnesses. To maintain the quality of frozen food, a temperature of –18°C or less is preferred.

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 3.2.3.2 Product Identification
a. All food products received at a food premise should be properly packaged and labelled,
according to requirements outlined by the Food Safety Department or any other relevant
standard such as the Gulf Standards.
b. Invoices, receipts, and lot coding information should be retained, to allow tracking of unlabelled
products (such as raw fish, oyster, carcasses, produce or bakery products) or split lots.
c. In retail food service establishments such as restaurants and catering establishments, if the
original packaging of the food is removed after receiving, the same production and expiration
dates on the original label should be marked on the new label. The establishment should have
a documented internal policy for date marking of products that are stored after the removal
of the original packing. However, the foods that are consumed or heat processed on the same
day as a continuous process are exempted from this requirement.

3.2.3.3 Ingredient inspection and control

a. All ingredients used in food preparation should be inspected prior to their use.
b. Any ingredients that are off-colour, have strange odours, show evidence of pest contamination
or suspected to be contaminated in any other manner should be discarded.

Rationale:
A food establishment should be able to identify the food that they have in the premises in order to
facilitate tracing products in the event of a recall or a food incident. The information can be obtained from
an invoice, receipt or the packaging of the food when necessary and such documents should be retained
for a duration not less than the shelf life of the product

3.2.4 Food Additives

a. Food additives that are banned by the Food safety Department shall not be used.
b. All additives shall be used at a concentration recommended in the relevant product standard.
In the absence of a standard, scientific validation is necessary.
c. Manufacturers and suppliers of food additives should provide information on safe usage of
additives to the end user.
d. Food handlers who handle additives should be appropriately trained to use additives.

3.2.5 Handling Raw Food

a. Raw and ready-to-eat foods should be kept separate at all times. Contamination of ready to
eat foods should be prevented using methods outlined in clause 3.5 of this Code.

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 b. Fruits and vegetables that are consumed raw should be cleaned and disinfected using a
chemical disinfectant or any other process approved by the Food safety Department.

3.2.6 Handling of Chilled and Frozen Food

a. Food establishments shall meet the provisions of clause 3.4 of this Code during receiving,
storage and preparation of frozen and chilled foods.
b. Provisions of clause 3.3 should be used during preparation and handling of high-risk foods at
ambient temperature. It is strongly recommended that areas used for preparation of cold high-
risk foods should be maintained at 20°C or below to minimize bacterial multiplication.

3.2.7 Thawing
Frozen foods should be thawed (or defrosted) quickly in a manner that will prevent the rapid growth
of pathogenic and spoilage bacteria.
a. When thawing ready to eat frozen foods, the warmest portion of the food shall not rise above
5°C and the food should be used within 48 hours from the time of start of thawing.
b. Frozen raw meat, poultry and fish can be thawed under refrigeration at air temperature of
10°C or less, or under cold running water, as long as the product core temperature does not
exceed 5°C. Thawed product that is not cooked immediately should be stored below 5°C and
must be cooked within 72 hours from the time of the start of thawing.
c. Frozen raw meat, poultry and fish when cooked immediately after thawing, can be thawed
using methods where the thawed portions of the foods are above 5°C. The time period above
5°C, including the time for preparation prior to cooking should not exceed 4 hours. A prior
approval from Food Safety Department shall be required for this process.
d. Raw meat, fish or poultry thawed at a temperature that does not exceed 5°C can be refrozen
for specific processes based on a documented procedure based on the principles of HACCP.
However, refreezing must be restricted to products that will be cooked fully to ensure
microbiological safety.
e. During the process of thawing, the microbiological count should not exceed the limits specified
in the relevant product standard.

Note: Hazards associated with thawing include cross-contamination from drip and growth of micro-
organisms on the outside before the inside has thawed. Thawed meat and poultry products should be
checked frequently to make sure the thawing process is complete before further processing or the
processing time should be increased to take into account the temperature of the meat.

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 Rationale:
Freezing prevents microbial growth in foods, but will not destroy most microorganisms. Improper thawing
provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
Complete thawing of raw food helps to prevent undercooking.

Freezing and thawing reduces the quality of products and thus should be restricted as much as possible.

3.2.8 Cooking Raw Foods of Animal Origin

The time and temperature for cooking raw foods of animal origin and for products that have raw foods
of animal origin as ingredients should be sufficient to reduce food borne pathogens to an acceptable
level.
a. Unless a legal specification for a heat process exists in the food standards published by the
Emirates Authority for Standardization and Metrology (ESMA), the Food Safety Department
requires time and temperature combination of 70oC for 2 minutes or time and temperature
combinations that are equivalent. The equivalent combinations are 75 oC for 26 Seconds; or
65 oC for 9 minutes and 17 seconds.
b. The nature of the product, specially the changes in the mode of heat transferring due to
physical changes in food must be taken into consideration when defining the equivalent time
and temperature requirements.
c. Where risk assessment of intrinsic controlling factors in the product indicates that the
growth and toxin production of Clostridium botulinum or other spore-forming bacteria is a
particular risk, the product must be cooked at a time and temperature combination
equivalent to 90oC for 10 minutes, to achieve a 6-D reduction in numbers of psychrotrophic
(nonproteolytic) Cl. botulinum Type B. Products, which may provide such conditions, may
include; sous vide products and other products, which may present anaerobic conditions, e.g.
modified atmosphere (MAP), or vacuum-packed products.

Note: The absence of intrinsic controlling factors and an anaerobic environment will allow
growth of spores of C. botulinum. The controlling factors are: pH of less than 4.5 throughout
the food, Salt level of 3.5% (aqueous) throughout the food, Water activity (aw) of 0.97 or
less throughout the food , Any combination of heat processing and preservative factors, which
has been shown to prevent or eliminate growth and toxin production by Cl. botulinum

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 d. When probe thermometers are used, cooking temperature should be checked regularly by
inserting a calibrated thermometer into the slowest heating point, normally the core of a
product, and the temperature readings should be recorded.
Rationale:
Listeria monocytogenes is regarded as the most heat resistant, foodborne pathogen that does not form spores.
Therefore, other non-spore forming vegetative pathogens such as Salmonella spp., S. aureus, Y. enterocolitis, V.
parahaemolyticus and E. coli O157:a 6-D heat process should, also destroy H7 that may be present in the food.

To kill microorganisms, food should be held at a required temperature for specified time. Different species of
microorganisms have varying susceptibilities to heat. As well, food characteristics affect the lethality of cooking
temperatures. Heat penetrates into different foods at different rates. High fat content in food reduces the effective
lethality of heat. High humidity within the cooking vessel and the moisture content of food aid thermal destruction.
Heating a large roast too quickly with a high oven temperature may char or dry the outside, creating a layer of
insulation that shields the inside from efficient heat penetration. To kill all pathogens in food, cooking should bring
all parts of the food up to the required temperatures for the correct duration.

3.2.9 Canning
Low-acid canned foods should be cooked to a temperature of 121°C for a minimum of 3 minutes or
subject cans to an equivalent process that would ensure the destruction of spores of Clostridium
Botulinum.

3.2.10 Heat Treated Non-Ready-to-Eat (NRTE) of Animal Origin

The following requirements are applicable to the products that have been heated to improve the
flavour & texture of the product, but the process does not result in a ready-to-eat product. In all cases,
the products must be cooked prior to consumption.
a. The establishment shall have adequate controls in place to minimize all the hazards during the
production & processing.
b. Minimum thermal lethality shall not be required for such products. However labelling of the
product to prevent it from being mistaken for a cooked RTE product must clearly indicates but
not limited to:
• statement or words like "must be cooked", "raw product", "uncooked" or any equivalent
word or statement to indicate that the product requires heat treatment or cooking before
consumption; and
• comprehensive instruction of preparation or cooking.

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 c. Manufacturer should validate the instruction of preparation or cooking to ensure that process
will results in minimum thermal lethality mentioned in clause 3.2.8.

3.2.11 Hot Holding

a. Cooked foods to be served hot shall be held at a temperature of 60°C or above.
b. Appropriate hot holding devices should be used to maintain high-risk foods at the correct
temperature.

Note: Surface cooling of hot food can be controlled by keeping hot food covered as much as possible.
To minimize the loss of the organoleptic properties and nutritional quality of the food, it is
recommended that food should be kept at or above 60°C for not more than 4 hours.

Rationale:
No pathogenic bacteria multiply in food that is at 60°C or above. Care must be taken to ensure that the
food is evenly heated.

3.2.12 Cooling after Cooking

a. Cooked high-risk foods intended to be kept under refrigerated storage prior to serving, are to
be cooled from 60°C to 20°C or less within two hours and then from 19°C to 5°C or less within
4 hours (total 6 hours).
b. In food service facilities such as restaurants and catering facilities that sell food directly to
consumers, foods that are rapidly cooled and refrigerated should be consumed within 72
hours.
c. Food facilities that manufacture and commercially package ready to eat foods can extend the
shelf life of chilled foods with prior approval from the Food Safety Department. The shelf life
of such products must be validated if stored for more than 3 days. The establishment shall
estimate the shelf life of the product based on validation criteria provided in Annex 2 and
develop Standard Operating Procedures for cooking, storage, distribution and sale as a part
of their food safety management system.
d. To estimate, set and validate the shelf-life more than 72 hours requires laboratory testing to
be carried out under realistic conditions which mirror reasonably, foreseeable conditions of
storage, distribution and use, i.e. in particular storage temperature. While testing, consider
temperature abuse and justify which temperatures are used, taking into account available data
from temperatures during storage, transport and storage and handling by consumers.

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 e. If the food is frozen after cooking, the food should be rapidly cooled in a blast chiller and then
frozen as a continuous process.
f. Products that are rapidly chilled or frozen must be labelled with date that indicates clearly the
‘Date of Chilling’ or the ‘Date of freezing.’ When frozen foods are defrosted, the product should
be labelled with Date of Freezing as well as ‘Date of (start) defrosting’

Note: There are some ways that can help to cool food rapidly: reduce the volume of the food by dividing
it into smaller portions and / or placing it in shallow containers; cut large joints of meat and poultry
into smaller chunks before cooking; and When cooling equipment is used, ensure there is space around
the food containers so that the cold air in the refrigerator or cool room can circulate freely.

Blast chillers and blast freezers are designed to meet the time and temperature targets specified in
the requirement. However, verification should be done to ensure that the requirements are met.

Rationale:
Temperatures achieved during cooking should be sufficient to destroy vegetative cells of pathogens;
however, some spores are unaffected. In some cases, cooking activates spores, which may germinate
during subsequent cooling.

Excessive time for cooling of high-risk food is one of the key contributing factors to foodborne illnesses.
During extended cooling, foodborne pathogens that may contaminate cooked food or developed from
surviving spores may grow to a sufficient number (and / or produce toxins) to cause illnesses. By reducing
the cooling time, the risk for pathogenic bacteria to grow to a dangerous level (and / or producing toxin)
will be minimized.

If the cooking step prior to cooling is adequate and no recontamination occurs, all but the spore-forming
organisms such as Clostridium perfringens should be killed or inactivated. However, under poorly
monitored conditions, other pathogens such as Salmonella may be reintroduced. Thus, cooling
requirements have been based on growth characteristics of organisms that grow rapidly under
temperature abuse conditions.

Large food items such as roasts, turkeys and large containers of rice, take longer to cool because of the
mass and volume from which heat shall be removed. By reducing the volume of the food in an individual
container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized.
Commercial refrigeration equipment is designed to hold cold food, not to cool large masses of food.

3.2.13 Cooling from Room Temperature

When high-risk foods are prepared at room temperature and kept under refrigerated storage prior to
serving, they should be cooled from room temperature to 5°C or less within 4 hours. This includes
those foods whose ingredients were canned or made from reconstituted foods.

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 3.2.14 Reheating Cooked Foods for Hot Holding
Cooked foods that are cooled and stored at 5°C and are intended to be held and served hot should be
reheated until it reaches an internal temperature exceeding 75°C within a heating time not exceeding
one hour.
Rationale:
Pathogenic bacteria may be present in cooked food due to germination of surviving spores or post-
contamination after cooking. These pathogens can grow during cooling and cold storage. Proper reheating
provides a major degree of assurance that pathogens will be eliminated. It is especially effective in
reducing the numbers of Clostridium perfringens that may grow in meat, poultry or gravy if these products
were improperly held. The generation time for C. perfringens is very short at temperatures just below
adequate hot holding.

The potential for growth of pathogenic bacteria is greater in reheated foods than in raw foods. This is
because spoilage bacteria, which inhibit the growth of pathogens by competition on raw products, are
killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if
temperature abuse occurs.

It should be noted that reheating could not make high-risk food safe if it has not been cooled properly or
protected from contamination. This is because some pathogenic bacteria (such as Staphylococcus aureus)
may continue to multiply and produce heat stable toxins under such circumstances. Reheating such food
to 75°C cannot destroy the toxins.

Cooked food that has been reheated should not be cooled and reheated for a second time to avoid it from
repeatedly exposed to temperatures that can support the growth of pathogenic bacteria.

3.2.15 Reheating Cooked Food for Immediate Service

a. Cooked foods that are cooled and stored at 5°C, can be reheated once only and served, if for
immediate consumption, at any temperature, provided the time the food spent between 5°C
and 60°C does not exceed 2 hours.
b. Reheated cooked foods should not be re-cooled for further use.

Rationale:
Many foods are at risk during preparation and service. As foods are thawed, cooked, held, served, cooled,
and reheated, they pass several times through the temperature danger zone. The duration of time that
cooked foods are in the danger zone will have an impact on the safety of the product.

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 3.2.16 Use of Microwave for Cooking or Reheating
Cooked and cooled food reheated in microwave, should be rotated or stirred throughout or midway
during cooking to compensate for uneven distribution of heat, and allowed to stand covered for a
minimum of 2 minutes after cooking to obtain temperature equilibrium.
Rationale:
The rapid increase in food temperature resulting from microwave heating does not provide the same
cumulative time and temperature relationship necessary for the destruction of microorganisms as do
conventional cooking methods.

Since cold spots may exist in food cooking in a microwave oven, it is critical to measure the food
temperature at multiple sites when the food is removed from the oven, and then allow the food to stand
covered to allow thermal equalisation and exposure.

3.3 Time as a Safety Control

High-risk foods should be stored under temperature control at all times. However, time can be used
as a safety measure in the following conditions during exceptional situations where temperature
control is not possible. However, food service establishments that routinely hold food before service
must use temperature control for safety.
a. High-risk hot foods that are intended for immediate consumption shall not be stored,
displayed or held for service at temperatures between 5°C and 60°C for a period of more than
2 hours. The food product shall be discarded after that time. High-risk cold foods that are
intended for immediate consumption shall not be stored, displayed or held for service at
temperatures between 5°C and 60°C for a period of more than 4 hours including the time of
preparation. The food item should be discarded after that time. After preparation, the food
should be quickly chilled to 5°C before it is displayed.
b. Foods stored without temperature control under section (a) and (b) above should be clearly
labelled with the time of expiration to indicate the time when the food has to be discarded.

Rationale:
Food establishment should keep high-risk foods at either 5°C or below, or 60°C or above, during storage,
display and transportation. However, it is acceptable for high- risk food to be kept out of temperature
control (i.e. between 5°C and 60°C) for a limited time because pathogens (and / or toxin production) need
time to grow to an unsafe level. The total time is the sum of the time the food is at temperatures between
5°C and 60°C after it has been cooked (or processed) to make it safe. It does not include the time taken
to cool the food after cooking, provided, the food has been rapidly cooled within the required time and
temperature.

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 3.4 Storage, Transportation and Distribution of Food Products
To ensure food safety, storage and transport facilities need to be designed and managed to protect
food products from potential contamination, damage, and to prevent the growth of pathogens.
Specifications of the Food Code (Section 2) applies to design, layout, construction and maintenance
of storage and transportation facilities.

3.4.1 Food Transportation and Distribution

Requirements under this clause that are specific to transportation apply to all kind of food
transportation vehicles including containers, trucks, cars and bikes designated for food transportation
and delivery.
a. Food transportation, storage and distribution units should be designed, constructed,
maintained and used in a manner that permit effective segregation of different foods and
protect food products from being contaminated.
b. The transportation vehicle should be capable of providing the required temperature under the
actual operating environment. To achieve this, :
i. refrigeration equipment must be installed correctly as per the specifications and
requirements of the manufacturer
ii. refrigeration equipment and the temperature controlled compartment concerned
with maintaining and ensuring product quality must be built and operated
correctly over all expected ambient conditions
iii. refrigeration equipment and temperature controlled compartment must be
maintained to achieve the product quality throughout the transportation process
c. Food transportation equipment that is intended to be in direct contact with food products
shall be constructed of materials which is non-toxic, easy to maintain and clean. Examples
include stainless steel and food-grade plastic containers.
d. Food transportation units must be maintained clean at all times. When ready-to-eat fodos are
transported in food units, the units must be cleaned and disinfected after every use.
e. Where necessary, cargo containers should be marked ‘For Food Only’ to ensure that the
containers are other products. Food transportation and storage units/equipment must be of
suitable capacity. During transportation, the food should be stored in a ways that allows
smooth airflow to ensure sufficient refrigeration.

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 f. In transportation, storage and distribution units, foods should be stored off the floor and away
from walls. When food is transported in bikes, the food must be stored in sealed containers.
g. Food transportation vehicles that transport and deliver food in Dubai shall obtain an annual
permit for food transportation from Food Vehicle Testing Centres authorised by the Food
Safety Department and accredited by the Emirates International Accreditation Centre (EIAC).
h. The food transportation shall be restricted to the type of food permitted. Non food items shall
not be transported in these vehicles.
i. When transportation vehicles are used for delivery of food and non food items, foods should
be stored in separate compartments identified specifically for food. Such compartments shall
not be used for transportation of non food items.
j. Where the food business has contracted a third party supplier of food transportation vehicle,
the food business must ensure that the third party meets the requirements of this Code.
k. Personnel involved in transportation of food, including the drivers shall be trained to an
appropriate level of food safety essential to ensure safety of food during transportation.
l. Food transportation units/equipment must have accurate and reliable temperature
monitoring devices that indicate the temperature of the food compartment.
m. Temperature monitoring devices should be placed in locations where the food is most
vulnerable to temperature excursions. All such devices should be calibrated annually or more
frequently if required by the manufacturer.
n. When remote monitoring is carried out using wireless devices, the food business owner must
be able to demonstrate that the temperature monitoring devices are capable of monitoring
the temperature accurately. The digital or analogue sensors must be able to capable of
monitoring the relevant parameters and communicating the data for decision-making process.

Note: If the hot food is transported in insulated boxes, the food compartment shall not be refrigerated.
However, when cold food is transported, it is essential that the transport compartment is refrigerated.

3.4.2 Temperature Control during Storage and Transportation

a. All high-risk and perishable foods requiring temperature-controlled environments to extend
their shelf life or limit microbial growth shall be transported, stored or distributed in
equipment that consistently maintains these temperature controls.
i. at or below 5ºC if cold or at or above 60ºC if hot
ii. frozen at -18ºC if they are intended to be stored frozen.

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 b. Areas used for the storage of dry food commodities should be below 25ºC, and well ventilated
with a relative humidity of 60-65% to ensure that product quality and safety is not
compromised. Where specified by the manufacturer of the product, temperature of storage
should meet the requirements of the manufacturer as specified on the product label (for
example, Infant formula should be stored below 20ºC).

Note: Where product storage specifications provided by the manufacturer is different from
the provisions of the Food Code, the manufacturer should provide the validation documents
that support the specification. However, validation requirements are not required if the
specifications are more stringent that the provisions of this Code.
Rationale:
Temperature control is an effective way to prevent microbial growth and product deterioration.
Temperature abuse during transportation, storage or distribution increases the potential for foodborne
illness. Food starts to deteriorate as soon as the crop is harvested, or the animal is slaughtered. The rate
of deterioration is related to the growth of spoilage bacteria and mould. Hence, food should be stored
under the right environmental conditions (e.g. suitable temperature, humidity, lighting and atmosphere)
to minimize the growth of these micro-organisms and to prevent food from becoming unsafe or unsuitable
during the expected shelf- life. Proper storage preserves and prolongs shelf-life of raw food materials and
prevents them from contamination by food poisoning bacteria, chemicals and foreign bodies that may
finally render the food materials or products unfit for processing or human consumption. Proper storage
is one of the essential steps for preventing food from becoming contaminated .

In dry foods, an increase of 100C in storage temperature can reduce the shelf life by half. Cool storage
reduces respiratory activity and the degradation of enzymes; it reduces internal water loss and inhibits the
growth of decay producing organisms, and in some foods such as fruits and root crops, it slows the
production of ethylene, a naturally occurring ripening agent.

3.4.3 Handling and Transfer of Foods

a. Food establishment should take necessary steps to inspect foods at the time of receiving to
detect and avoid foods that are unacceptable.
b. Receipt of high-risk foods should be monitored to ensure that proper temperature has been
maintained during their transportation, storage and distribution. Products and records should
be checked at the time of receiving and nonconforming products should not be accepted.
c. Food should not be handled or transferred in any way that may cause damage, contamination
or adulteration of the food. Food handlers responsible for loading foods into vehicles, and
filling display chillers and freezers should be familiar with capacity levels and restrictions to
loading such units i.e. volume limits, air flow, temperature range variances etc. in order to
maintain the minimum / maximum temperature needs of the products being placed therein.

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 d. While transferring chilled foods, foods should be quickly moved into temperature controlled
storage to minimize the time in which they are in the danger zone (5ºC to 60ºC). The surface
temperature shall not exceed 10ºC during the transfer of chilled foods, and the transfer time
shall not exceed 15 minutes.
e. While receiving and transferring raw frozen foods intended to be cooked and consumed, the
temperature of the food should be below -10ºC with now signs of thawing.
f. Ready to eat frozen food shall be received and transferred at temperature below -18ºC, and
should be transferred to the freezer immediately.
g. Contaminated or adulterated foods and foods that have been subject to temperature abuse
shall be discarded or disposed off.
h. Damaged food container must be thoroughly examined and if the food is contaminated or
adulterated, it shall be discarded or effectively segregated until returned to the supplier or
otherwise disposed off.

Rationale:
Careful inspection of transported food will help to minimize the potential of contamination or
deterioration of the food product. Prompt handling of foods being transported, stored or distributed
serves to minimize the amount of time that perishable foods are in the “danger zone” for growth of
pathogenic organisms. Minimizing the amount of handling also minimizes the chance of contamination.

3.4.4 Storage Procedures

a. Rotation of food stocks in storage areas should occur frequently to ensure that the “first-
expiry-first- out” rule is followed
b. Food should be stored in suitable and safe containers which are covered properly. If packaged,
suitability of packaging should be ensured.
Rationale:
Food that is kept for a long time is also likely to become spoiled and attract pest infestation. Effective stock
rotation, to ensure that first-come is used first, is essential to avoiding spoilage and preventing pest
infestation. In addition, good stock rotation has the advantage of helping to keep the correct levels of
stock.

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 3.4.5 Disposal of Food
Food that has been found or suspected to be unsafe or unsuitable (e.g. food that is subject to recall or
has been returned, temperature abused, contaminated or damaged) shall be rejected or identified
properly. Such food should be kept in a separate container or in an isolated area and marked as
“Damaged / Not for use”. It should be disposed off as quickly as possible & shall never be used for
human consumption. Details of rejected items shall be documented & communicated to supplier.

Rationale:
Food intended for disposal should be kept separate so that it is not accidentally sold or used.

3.5 Preventing Food and Ingredient Contamination

3.5.1 Preventing Microbial Contamination

a. Food manufacturing establishment should identify and implement segregation (zoning) plan
in areas where potential for microbiological cross-contamination exists (airborne or from
traffic patterns)
b. Food manufacturing establishment should conduct a hazard assessment and implement
control measures suitable for these areas which includes but is not limited to:
• structural physical segregation
• separation of raw from ready to eat (RTE) or finished products
• access controls with requirements to change into required work wear
• control on flow of people, materials, equipment and tools
• air pressure differentials.
c. Access to food preparation areas should be restricted, as much as practically possible, to
designated people.
d. For visitors including management and maintenance staff, all practicable measures should be
taken to ensure that they will not contaminate food when visiting food preparation areas.
e. Where the public has access to food other than raw, unprocessed fruit and vegetables, or food
specifically served to a customer by a worker of the food establishment, the food should be
protected from public handling and contamination by the use of packaging, display cases, or
salad bar sneeze guards (food guards), and be provided with suitable utensils or effective
dispensing methods.

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 f. Food handlers should avoid contact with exposed areas of ready-to-eat foods with their bare
hands and use, as much as practically possible, disposable gloves and clean and disinfected
utensils such as tongs, spatulas, or other food dispensing apparatus.
g. Raw or unprocessed food should be kept separate from ready-to-eat foods.
h. When raw and ready to eat foods are stored in the same storage equipment, place the ready
to eat food above raw foods to prevent contamination from drip.
i. Store ready to eat food in sealed containers to ensure contamination from drip, spill and cross
contamination.
j. Raw fruits and vegetables should be, thoroughly washed in potable water to remove soil and
other contaminants, before being cut combined with other ingredients, cooked, served, or
offered for human consumption in ready-to-eat form. This does not apply to whole raw fruits
and vegetables that are intended for washing by the consumer following point of sale.
k. Cleaning and disinfection of food contact surfaces between uses should be carried out as
described in Section 4 of this Code. Food should not come into contact with surfaces of
utensils and equipment that have not been cleaned and disinfected in accordance with
procedures described in this Code.
l. When workers need to taste the food, only cleaned and disinfected utensils should be used,
and the utensils should be immediately cleaned and disinfected after tasting and prior to
tasting another food or the same food.
m. Foods that have been previously purchased and returned due to quality or food safety issue
to the retailer or food service operation may not be re-offered for sale to another consumer.
n. Separately marked or colour coded cutting boards should be used for the preparation of:
i. ready to eat foods
ii. raw, ready to eat animal and sea food (e.g. Fish for Sushi);
iii. raw vegetable foods intended to be cooked;
iv. raw animal foods intended for cooking.

o. Separate, freshly cleaned and disinfected food contact surfaces and equipment (including
preparation tables, cutting boards and knives) should be used for ready-to-eat foods.

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 p. Food transported in conveyors, elevators or similar means should be protected from
contamination.
Rationale:
The food industry faces the threat that the food it serves may endanger workers or customers. Microbes
are everywhere. Pathogenic microorganisms pose the greatest danger causing foodborne illnesses. Good
policies and procedures for preventing microbial contamination serve as barriers to these disease-causing
organisms.

3.5.2 Control of Physical and Chemical Contamination

a. The operator of a food establishment should ensure that food is stored, displayed, prepared
and served in a manner that prevents the food from becoming contaminated.
b. Non-food items such as chemicals, pesticides or any other substance that can harm consumers
must be stored in designated areas away from any food, food equipment or food contact
surfaces.
c. Foods should not contain unapproved food additives or food additives in excess of the
amounts stipulated under relevant food standards.
d. In large food storage facilities where fumigation processes are used to protect the food, all
necessary precautions must be taken to ensure that
i. Fumigants are safe to use on food and are approved by the authorised regulatory
agency
ii. Fumigants are used as per the recommended dose
iii. All precautions are taken to ensure that personnel involved in carrying out the
fumigation as well as the people who work in that area are adequately protected
during and after the fumigation process.
e. In food service establishments such as restaurants where oils and fats are filtered before use,
the filtration process should be suitable to provide the desirable oil quality. Filtration process
of the oil should reduce the likelihood of off-odors, tastes, and possibly toxic compounds may
be imparted to food as a result of debris build-up.
Note: To ensure that filtering occurs, it is necessary to monitor the quality of the oil
periodically.

3.6 Control of Allergens

Operational standards of the food establishment shall consider protection of consumers with food
allergies, intolerances and autoimmune diseases. Food establishments shall integrate allergen

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 management as a part of the food safety management system and should consider the risk from food
allergens together with other food safety risks.

3.6.1 General Requirements for Allergen Management

a. All food establishments shall implement an allergen management system.
b. Food establishments must declare the 12 most common ingredients known to cause allergenic
reactions when they are present in the food that is prepared or sold in the establishment.
c. The following ingredients are contained in food–whether as an ingredient, compound
ingredient, food additive or processing aid–they must be declared on the label or the menu,
no matter how small the amount:
• crustaceans and their products (e.g. prawns)
• peanuts and their products
• soybeans and their products
• tree nuts and their products (almonds, hazelnut, walnut, macademia, pecan, pistachio etc)
• sesame seeds and their products
• fish and fish products
• egg and egg products
• milk and milk products
• gluten and cereals containing gluten (wheat, rye, oats, barley and spelt)
• celery and their products
• mustard and their products
• sulphur dioxide and sulphites

d. For the product labels on packaged food produced or imported to Dubai where federal or GCC
standards are applicable, declaration of allergens can be limited to the ingredients provided in
the relevant food standards.

Note: Over 250 foods have been identified as possible allergens. While it is not possible to identify
all those foods as potential hazards, food service businesses should carryout an internal risk
assessment process as a part of their food safety management systems and identify any specific
allergens that might be applicable to a certain clientele. For instance, identification of lupin and
molluscs as allergens in a restaurant that serves to consumers from European Union where these
ingredients are labelled as allergens.

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 3.6.2 Management of Allergens
a. Food establishments shall conduct an assessment of raw materials to establish the presence
and likelihood of contamination by allergens listed under Section 3.6.1. This assessment
should include but not be limited to the review of raw material specifications and, where
necessary, acquire additional information from suppliers through questionnaire or supplier
audit to verify the allergen status of the raw material, its ingredients and the production
facility.
b. The establishment shall identify and list allergen-containing materials handled on site. This
list shall include all the allergen containing raw materials, intermediate, finished and newly
developed products.
c. Food establishment where a certified food safety management system is mandatory, the
establishment shall carry out a risk assessment to identify routes of allergens and establish
documented policies and procedures for handling raw materials, intermediate and finished
products to ensure cross-contact is avoided. This should include:
i. Identification of the scope of the program.
ii. Consideration of the physical state of the allergenic material (i.e. powder, liquid,
particulate).
iii. Systematic identification of probable areas or steps of cross-contact throughout the
process flow.
iv. assessment of identified risk at each process step.
v. identification and implementation of suitable controls to reduce or eliminate the risk of
cross-contact.
vi. Establish and implement systematic monitoring of those controls.
vii. establish appropriate corrective action when monitoring indicates that control is
breached.
viii. regularly review the program to ensure that the measures outlined above are working
effectively.
d. Procedures or controls implemented by the establishment to ensure the effective
management of allergenic material to prevent cross-contact into non allergen products shall
include but not be limited to:
i. physical or any other appropriate control during storage, processing and packing.
ii. the use of separate or additional protective clothing when handling allergenic materials.

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 iii. the use of good hygiene practices like hand washing, cleaning of food contact surfaces
etc. when handling allergenic materials.
iv. use of identified, dedicated equipment and utensils for processing
v. identify specific and labelled areas to store equipment and utensils used for processing
allergen free foods
vi. scheduling of production to reduce changes between products containing an allergen
and products not containing the allergen.
vii. systems to restrict the movement of airborne dust containing allergenic material.
viii. waste handling and spillage controls.
ix. restrictions on food brought onto site by staff, visitors, contractors and for catering
purposes.

e. Procedures shall be in place to avoid contamination during rework.

f. The establishment shall fully validate and routinely verify the production process, in case the
claim is made regarding an allergen in food.
g. Equipment or area cleaning procedures shall be designed to remove or reduce to acceptable
levels any potential cross-contamination by allergens. The cleaning methods shall be validated
to ensure they are effective, and the effectiveness of the procedure routinely verified. Cleaning
equipment used to clean allergenic materials shall either be identifiable and specific for
allergen use, single use, or effectively cleaned after use.
h. The establishment shall have appropriate internal and external communication related to
allergen management. This includes but is not limited to information related to primary and
secondary ingredients, change in procurement, recipes, packaging, preparation or production
procedures, equipment, layout and staff.
i. Establish documents and records that are appropriate for the nature and size of the food
establishment to demonstrate the effective application of the above-mentioned requirements.

3.6.3 Labelling of food with allergens

Food containing any ingredient or derived from a substance or product listed in clause 3.6.1 shall meet
the following requirements:
a. If foods containing allergen are packaged or re-packaged, the food establishment must list the
presence of these allergen with its type in the ingredient list in bold font. This shall be easily
visible, clearly legible and not obscured in any way or "Contains" followed by the name of the
food source from which the major food allergen is derived, immediately after or adjacent to

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 the list of ingredients, in type size that is no smaller than the type size used for the list of
ingredients
b. Modification of any recipe with an any known allergen ingredient, the food establishment shall
clearly declare on the pack with suitable warning like New recipe or Now contains, in addition
to the amended ingredients list.

3.6.4 Providing allergen information to non-packaged food

The following allergen labelling regulations apply to food sold in retail and food service
establishments.
a. When food is sold to the customers directly, for example in a restaurant or cafe, the
establishment must provide allergen information in writing. This could be either:
i. full allergen information on a menu, digital devices or boards
ii. a written notice placed in a clearly visible position explaining how customers can obtain
this information - for example by speaking to a member of staff
iii. Use allergy and intolerance icons to tell your customers how they can find out allergy
information.
b. If food is offered on a buffet, allergen information for each food item should be provided
separately. Measures should be in place to facilitate consumers with severe allergy to consume
food prior to other customers thus reducing the risk of contamination.
c. If food is sold through online platforms or provided up on phone order for a takeaway, allergen
information must be provided before the purchase of the food is completed - this could be in
writing (for example on a website, catalogue or menu) or orally (for example by phone)
d. All service staff should be formally trained on procedures and policies regarding management
of allergens prior to start of work. Service staff should:
• be trained and required to ask the customer about potential allergies before
taking an order in person, or on phone
• be trained on handling allergy information requests and when relevant, be able to
guarantee that allergen-free meals are served to the right customers.
e. Food handlers should know the risks of allergen cross-contact when handling and preparing
foods and how to prevent cross-contact.
f. Where the nature of the production and preparation process is such that cross-contact from
an allergen cannot be prevented, a warning shall be included on the label and/or food menu.

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 3.6.5 Precautionary allergen labelling
a. If there is a risk of a food product being affected by allergen cross-contact, the label should
include one of the following statements:
• may contain X *
• not suitable for someone with X * allergy
* Name of ingredient

b. Precautionary allergen labelling should only be used after a thorough risk assessment. It
should only be used if the risk of allergen cross-contact is real and cannot be removed.

3.6.6 Free-from Allergen Claims

Strict controls are required for ingredients, handling and preparation when foods are sold with ‘free
from’ claims. If the label or declaration in any format indicate or suggest that the product is free from
a particular allergen, this declaration has to be based on specific and rigorous controls needed to
ensure that the produce is completely free from the particular allergen. This should include verification
of ingredients and packaging materials and prevention of cross-contact.

Note: Free-from claim is a guarantee that the food is suitable for all with an allergy, intolerance or an
autoimmune disease. Exceptions for the lower limit of a particular allergen is applicable to foods when
lower limits are specified by food standards applicable in UAE.

3.7 Packaging
Food packaging should be of suitable design to provide the necessary protection to the product during
its shelf life. Both packaging and wrapping of food should be carried out by staff with appropriate
training in food safety & these activities should be carried out under hygienic conditions to protect the
food from risks of contamination.

3.7.1 General Requirements for Packaging Materials

a. Packaging materials should be appropriate for the food to be packed and sufficiently durable
to withstand the conditions of processing, storage and transportation.
b. Packaging materials should not pose a threat to the safety of the food to be packed.
c. Packaging materials and design should provide adequate protection for the food to be packed
to minimize contamination and prevent damage.

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 d. Reusable packaging materials should be durable, so that it can withstand cleaning and/or
disinfection process.
e. Packaging materials should be stored and handled under hygienic conditions to minimize the
risks of contamination and deterioration.
Rationale:
In addition to prolonging shelf-life, retaining quality and nutritional values as well as providing a water
vapour / gas barrier, packaging is important for preventing food from being contaminated with chemicals,
physical matters and bacteria.

Packaging materials should not endanger the safety and suitability of the food in contact with them. They
should be suitable for the food to be packed, non-toxic, durable and clean. Chemicals from packaging
materials should not migrate into the food; and if migration occurs, there should be no known toxic effects
to consumers.

Packaging materials may contaminate food if they are not clean. They should thus be kept in their original
packages and stored in clean areas where they are not exposed to risks of contamination.

3.7.2 Protection of Food Content

Food packages should be in good condition and protect the integrity of the contents so that the food
is not exposed to adulteration, damage or potentially harmful contaminants.

3.7.3 Food Containers

a. The operator of a food establishment should ensure that only food grade containers are used.
b. Acidic foods (pH below 5) should not be stored or cooked in containers coated with, made of,
or containing:
• lead or lead-based products, including lead-glazed ceramics, china wares, crystal or
pewter;
• zinc, such as galvanized containers;
• enamel ware, which may chip and expose the underlying metal;
• copper and copper alloys such as brass;
• cast iron; and
• Aluminium.

3.8 Safety of egg and egg-based products

a. Importers of eggs shall ensure that eggs are sourced from suppliers who can provide evidence
of microbiological safety specific to Salmonella Spp.

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 b. When whole eggs are purchased in bulk (non-branded), the food establishment shall obtain all
relevant information from the supplier about the source of the eggs including the country of
origin, production and expiry dates and details of transportation & handling.
c. When eggs are sourced from farms in UAE, the egg trader or supplier must ensure that the
country name and farm code are printed on the eggs.
d. When eggs are imported, the importer should ensure that the eggs have the country of origin
printed on the eggs. When the country code is not printed, the importer and traders of egg
must ensure that the packaging provided to the food establishments as well as the consumers
have clear information about the country of origin of eggs.
e. If the packaging states ‘Packed in UAE,’ there should be clear information provided to the
buyer about the country of origin in addition to the ‘packed in’ information.
f. Shell eggs as well as egg products shall be stored refrigerated at a temperature of 5°C or less.
g. When several eggs are pooled, the pooled eggs must be prepared in small batches of less than
100 eggs, stored at 5°C, and heat processed within two hours.
h. In food service businesses where raw or lightly cooked eggs are served to consumers upon
their request, the food establishment shall take reasonable measures to ensure that the
consumer is informed about the increased risk of foodborne illness. The menu or the display
label at the buffet in such cases should have a clear consumer advisory in Arabic and English
stating “Consumption of raw or undercooked eggs may increase your risk of food-borne illness.
Written further information is available upon request.”
i. Pasteurized egg must be used when the consumer is not aware that the food that is served to
them contains raw or undercooked eggs.

Note: Food establishment shall use safer alternatives to raw eggs in foods, which are not fully
cooked such as garlic paste, chocolate mousse, tiramisu etc. Eggs are sometimes contaminated
with the bacteria Salmonella Enteritidis that can easily survive light cooking methods. When
several eggs are combined or pooled, one contaminated egg can contaminate the whole batch of
eggs, particularly if the eggs are held at ambient temperature for a long time during the pooling
or cooking process. Storage at ambient temperature leads to proliferation of Salmonella and this
increases the risk of foodborne illness significantly. If eggs are pooled for scrambling, for batter
etc., the pooled eggs must be used within a short time.

It is the responsibility of the PIC of the food establishment to ensure that the consumer is fully aware
of the product and the ingredients so that he or she can make informed decisions.

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 3.9 Specialized Processing Methods
a. Specialized processing methods often require specific equipment and/or ingredients. Because
of an increased potential health risk, specialized processes in food establishments must be
conducted under strict operational control procedures.
b. Establishment using Specialized Processing Methods shall prepare a HACCP Plan for each
individual product/process according to the requirements of clause 3.10.1(c).

3.9.1 Slow Heat Treated Ready-to-Eat (RTE) Foods of Animal Origin

The establishment processing ready-to-eat foods of animal origin using slow heat treatment shall
meet all the requirements of clause 3.2 to 3.4.

3.9.2 Raw Ready to Eat Foods of Animal Origin

Where poultry, animal or sea food is served raw or lightly cooked or, when such foods are used as an
ingredient in a food that is not heat processed to ensure safety (such as sushi, oysters, steak tartar,
carpaccio, steaks and burgers, raw kibbeh, desserts made from raw or lightly cooked eggs etc.), the
following measures should be taken:
a. Ensure that the food is not served to vulnerable population groups such as pregnant women,
infants, children under the age of 15, and people with specific health conditions.
b. When it is not obvious to the consumer from the name or ingredient that the food or the
ingredient is raw, the menu or the label on the packaging should clearly state the name of the
ingredient, and state that the ingredient is raw.
c. When served to consumers upon their request, the food establishment shall take reasonable
measures to ensure that the consumer is informed about the increased risk of foodborne
illness. The menu or the display label at the buffet in such cases should have a clear consumer
advisory in Arabic and English stating “Consumption of raw or undercooked animal, seafood
or poultry products such as eggs may increase your risk of food-borne illness. Written further
information is available upon request.”
d. When packed and sold, the packaging should clearly state the storage and handling
requirements necessary to ensure safety of the food.
e. When fish associated with parasitic infection is served raw or the cooking process does not
meet the minimum thermal lethality requirements, the establishment should have additional
controls that includes:

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 i. Freezing of fish to eliminate parasites or any other control measures to ensure the
elimination of such hazards. When freezing is use for parasite control, fish shall be blast
frozen at −35°C for 15 hours, or −20°C for 7 days to eliminate parasites.
ii. If the fish are frozen by a supplier, a written agreement or statement from the supplier
stipulating that the fish supplied are frozen to a temperature and for a time specified
section (i) of this clause.
iii. Freezing is not a mandatory control measure for molluscan shellfish, scallop products
consisting only of the shucked adductor muscle, certain species of tuna e.g. Thunnus
alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii
(Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin
tuna, Northern); or aqua-cultured fish such as salmon raised under controlled conditions.

f. When freezing is not used as a control measure, food establishments that import distribute,
store or serve raw seafood must ensure that the product is ‘sushi or sashimi grade’ with
supporting documents from the supplier assuring the safety of the fish.
g. When raw or partially cooked whole-muscle intact beef is served in a Ready to Eat form the
food establishment shall:
i. provide any evidence that the whole muscle beef is not injected, mechanically tenderized,
reconstructed, or scored and marinated
ii. Cook all sides of the steak to a surface temperature mentioned in Clause 3.2.8
iii. provide information to consumers in such a way as to enable them to understand its
importance and make informed choices.

Note: The supplier’s assurance should include documents of traceability, and evidence
that the product has been transported and stored safely through out the food supply
chain. In the case of farmed fish, evidence can include clear labelling and health
certificates. The supplier should also have food safety management system certification
that has safety or raw ready to eat animal/seafood product within the scope.

3.9.3 Sous-vide Process

Establishment processing food with sous-vide method shall meet all the requirements of clause 3.2
to 3.4 as well as:

i. Use commercial equipment with adequate heating capacity and effective temperature
control necessary to ensure the time and temperature combinations that are necessary

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 for getting the necessary reduction in pathogenic organisms are achieved. The reduction
requirements for animal foods must be equivalent to the cooking requirements specified
in this Code.
ii. Use a food grade oxygen barrier bags for cooking
iii. Sous-vide pasteurized foods must be used within 3 days of refrigerated storage at or
below 5oC.
iv. Such food shall be prepared and consumed at the establishment with no distribution or
sale of the packaged product.

3.9.4 Reduced Oxygen Packing

Food establishments that package high-risk foods using a reduced oxygen packaging method shall
have adequate measures in place to control the growth and toxin formation of both anaerobic &
aerobic pathogenic bacteria.
Packaging materials or atmospheric packaging gases, where used:
i. should not cause harm to people exposed to them;
ii. should not pose a threat to the safety and suitability of food under the specified
conditions of storage and use.

3.9.5 Water activity and acid ingredients to control growth of pathogens

Air drying, application of heat, salts, or freeze drying or combination of these processes can be used to
reduce the water activity (aw) of the product to inhibit the growth of microorganisms.
a. Food establishment that dehydrates & dry beef or beef products shall cook such products to
achieve minimum thermal lethality mentioned in 3.2.8. The temperature and the humidity in
the drying chamber/room shall be uniform and controlled. Establishment shall use accurate
measurement devices to measure the humidity, temperature & water activity (aw) of the
product.
b. Salting and curing processes reduce the water activity of the products and all the additives
used in these processes shall not exceed the exceed the GSO standard limits.
c. When pH is used as a control measure for foods stored at ambient temperature, the pH of the
food shall be less than 4.0 with the exception of sushi rice where a pH of 4.6 is acceptable for
control of Bacillus cereus in rice.

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 3.9.6 Smoking and Aging
a. These traditional processes improve the flavor and tenderness of beef. The establishment shall
use proper time, humidity and temperature control to avoid the growth of mould and spoilage
bacteria.
b. Aged product shall be heat treated before consumption, to achieve the minimum thermal
lethality requirements of the clause 3.2.8.
c. Smoked products shall meet all the requirements of Clause 3.2 to 3.4.

3.10 Variance plan

a. The Food establishment shall obtain a variance approval from the Food Safety Department
for modifying or waiving any of the requirements of this code. Variance plan are acceptable
under exceptional circumstances, or when there is a valid reason to not to follow the
recommendation of the code or to seek alternative measures without compromising the
food safety objective.
b. Food establishments that require a variance plan must have a food safety management
system and shall document and retain the approved variance plans as a part of their food
safety management system.
c. The establishment requesting variance plan approval from the department shall document
the following:
i. Scope of the variance plan and the relevant clause of the Food Code where the
proposed variance required
ii. How the identified food safety hazards in the relevant clause of the code will be
controlled by the proposed variance plan without compromising the food safety
objectives.
iii. A HACCP plan of product or process with the list of ingredients, process steps,
control measures and any other relevant information and appropriate
documentation.
iv. Regular review of the plan by the food establishment to ensure its adequacy

d. The food establishment shall obtain a variance approval from the Food Safety Department
for following processes but is not limited to:
i. Sous-vide processes and slow heated heat treatment processes for foods of animal
origin
ii. Preparation and sale of raw ready to eat or partially cooked foods of animal origin
iii. Smoking and curing (as a method of food preservation rather than as a method of
flavor enhancement)
iv. Reduced Oxygen Packaging (ROP) include vacuum packaging sous vide, or cook-chill
except where the growth of and toxin formation of bacteria are controlled as
specified in clause
v. Acidification, fermentation or adding components or additives to render a product
shelf stable

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 vi. Preparing food by another method that is determined by the Food safety
department to require a variance.
vii. Extension of shelf life of products

e. Food that is packaged using a Reduced Oxygen Packaging (ROP) method and is maintained at
5°C or less shall meet at least one of the following criteria for exemption from variance
requirement. Establishment shall prepare a HACCP Plan for all such product/process in
accordance with all the requirements of (c) of this clause.
i. Food that have a water activity of 0.91 or less
ii. Food that have a pH of less than 4.0
iii. Fish that is frozen before during, and after packaging using a ROP method
iv. Unpackaged juice prepared on the premises in a food Establishment for service or
sale that serves a highly Susceptible Population.

3.11 Storage or Display of Food in Contact with Water or Ice

Ice produced in factories in bulk or in ice machines shall be produced, stored and transported in a safe
manner. Following general requirements apply to ice produced for human consumption.
a. Ice which comes into contact with food has to be made from potable water.
b. Source of the water used for the production as well as the ice should meet the standards-
UAE.S GSO 384/ 1994 (ice for human consumption) and GSO 149/ 2000 (Unbottled
Drinking Water).
c. Food establishments shall conduct microbiological and chemical analysis of ice periodically to
ensure that ice meets the relevant microbiological and chemical standards. Samples should be
tested in an EIAC accredited laboratory.
d. The number or samples tested, and the frequency of testing should be representative of the
nature and volume of production. Food establishments shall establish such verification
programs as a part of the food safety management system in consultation with the authorized
officer at the Food Safety Department.
e. Ice should be made, handled and stored under conditions that protect it from contamination.
f. Ice shall not be used as food, if it has been used previously as a medium for cooling the exterior
surfaces of food. .

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 4 CLEANING AND MAINTENANCE

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 Establishment cleaning and maintenance includes the elements of cleaning and disinfection, pest
management, waste management, building and equipment maintenance and the need to monitor the
effectiveness of these elements. Food establishments should ensure that premises, fixtures, equipment
and utensils are maintained to an acceptable standard of cleanliness, and in a good state of repair.

Rationale:

Buildings, materials, utensils and equipment in a food establishment, including waste water and refuse
collection systems pose a potential source of contamination of food and food products. These areas
should be kept clean, free of pests and maintained in good repair.

Equipment, materials and utensils that come into contact with foods, especially raw products (fish,
meat, vegetables, and poultry) are generally considered to be contaminated by microorganisms. These
microorganisms could contaminate other products. For this reason, it is necessary to have well
established programs in place to ensure that physical structures, including equipment and utensils, are
maintained in a clean and sanitary condition. In order to achieve thorough disinfection, equipment may
require dismantling, cleaning and disinfection at the end of each day or more frequently to prevent
microbiological proliferation.

4.1 General Requirements Pertaining to Maintenance

a. All parts of the establishment, fixtures, fittings and equipment should be maintained at all
times in a state of good repair and working condition to:
i. prevent contamination of food by plaster, paint, broken glass or leaking pipes, etc.
ii. enable effective cleaning and, if necessary, disinfection
iii. ensure pests cannot gain access to the establishment from hollow spaces in ceilings,
walls, etc.
iv. ensure that the equipment works as intended.
b. Food establishment shall have a preventive maintenance plan for all devices used to monitor
or/and control food safety hazards.
c. Preventive maintenance shall be carried out in such a way that production on adjoining area
or equipment is not at risk of contamination.
d. Food establishment shall ensure that all maintenance staff have been trained in the food
safety hazards associated with the maintenance activities.
e. Floor surfaces should be maintained in good condition, free of cracks, crevices or other defects.
There should be no dips or hollows. Floors should be free from accumulation of food waste,
dirt, grease or other visible obnoxious matter. They should be washed with detergents at least
once daily. Hot water or steam may be used for better removal of grease. Coving between floor
and wall junctions should be kept clean, in good repair and be bonded firmly to their positions.

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 f. Walls of food rooms should be cleaned frequently, daily or more if necessary. Wall surfaces or
ceilings should be clear of unnecessary fittings or decorations such as unnecessary posters or
pictures as far as possible.
g. Junctions between walls, and between walls and ceilings, should be tightly sealed and
maintained in good condition, and free from cracks, crevices, holes or gaps or flaking materials.
Any holes or gaps that may allow access of pests to wall and ceiling cavities should be sealed
up. False ceilings should be cleaned to remove accumulation of dust, particles or debris that
may fall on to foods as to cause contamination.
h. Any furniture or equipment, which cannot be moved easily, should not be placed too near to
wall inside kitchens or food preparation rooms as to obstruct access to such places for
cleaning. Alternatively, heavy equipment should be installed with wheels to facilitate easy
removal for cleaning.
i. Food contact surfaces of equipment and utensils shall be maintained in a good state of repair.
They should be smooth, free of cracks and crevices, and be kept clean and free from noxious
matter.
j. Cutting surfaces such as chopping blocks and cutting boards which are subject to scratching
and scoring should be resurfaced if they become too difficult to be effectively cleaned and
disinfected and should be discarded if resurfacing is impossible.
k. Non-food contact surfaces of equipment such as cupboards, refrigerators, racks, stoves,
cooking ranges and food lifts should kept clean and in good state of repair and working
condition. They should be free of unnecessary ledges, projections and crevices; and designed
and constructed to allow easy cleaning and to facilitate maintenance.

4.2 Cleaning and Disinfection

4.2.1 General Requirements Pertaining to Cleaning

a. Food contact surfaces of equipment and utensils should be kept clean and free from noxious
matter by regular cleaning and disinfection at a frequency that prevents accumulation of
grease deposits, dirt and other residues.
b. A food contact surface such as a cutting board used for raw food and ready-to-eat food shall
be cleaned and disinfected between each use. If equipment or a utensil is used continuously at
room temperature for handling high-risk foods (e.g. meat slicers), it should be cleaned and
disinfected at least once every 4 hours.

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 c. Any part of a thermometer, especially the temperature probe that will be inserted into the
food for temperature measurement, should be cleaned and disinfected between use.
d. Non-food contact surfaces should be cleaned at a frequency that prevents accumulation of
dirt, grease and other residues.
e. Cleaning has to be carried out in a systematic manner, for example, high-risk area to low risk
area with sequence from walls, non-food contact surfaces of equipment such as cupboards,
refrigerators, cooking ranges and then the floors.
4.2.2 Cleaning Facilities
Food establishments should have adequate facilities to enable effective cleaning activities. There
should be separate cleaning rooms with proper segregation between clean and dirty equipment to
prevent cross-contamination.

Rationale:

Accumulation of food waste, dirt and grease, etc. provides food for pests and enables microbial growth,
which are conducive to food contamination. This dirt and waste may come from a variety of sources
including food spills, food handlers’ shoes, linens and food packaging, etc. Accumulation of liquid on floors
could provide a water source for pests and encourage their presence in the establishment. It could also be
a source of microbial contamination. Cracks, crevices or similar defects on walls, floors or ceilings can
harbour pests or become their breeding grounds. Effective, frequent and regular cleaning, disinfection/
sanitizing, and maintenance of floors, walls, ceilings and equipment are thus necessary for removal of food
contaminants and prevention of microbial proliferation

4.2.3 Cleaning and Disinfection Process

a. Cleaning and disinfection of equipment and utensils should be done as separate processes. A
food contact surface needs to be thoroughly cleaned before it is disinfected.
b. After cleaning, food contact surfaces, equipment and utensils shall be:
i. disinfected to a temperature of 82°C or equivalent in a dish washing machine; where the
washing machine shall be equipped with a temperature measuring device that indicates
the temperature of the water in each wash and rinse tank
ii. disinfected by immersing in a non-toxic solution containing a disinfecting agent of a
type approved by the concerned department or
iii. disinfected using any other method that can reduce the microorganisms to a level which
is neither harmful to health nor the quality and safety of foods.
c. All cleaned and disinfected equipment and utensils should be thoroughly rinsed and dried by
evaporation (air dry).
d. Cleaned and disinfected equipment should be stored in a place and manner that prevents
contamination.

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 e. Adequate care must be taken to ensure that water, debris and other materials are not spread
to clean areas when high pressure jets are used.
f. In retail food service establishments:
i. separate sinks should be provided for food preparation and equipment washing
depending on the size and extent of activities
ii. all dish-washing activities should be done in sinks and/or dish washers within the food
establishment
iii. wash-up sinks should be cleaned at a frequency that prevents accumulation of grease
deposits and other residues
iv. sinks used for the purpose of washing ready-to-eat foods should be cleaned and
disinfected before use
v. wash-up sinks should not be used for miscellaneous articles
vi. hand washing should not be carried out in sinks that are used for other purposes. Sinks
should be identified by a suitable signage.
Rationale:

Cleaning is a process for the removal of contaminants such as food residues, dirt, grease and bacterial film
from a surface, which is achieved by the use of water and proper detergent. Utensils and equipment
should be disinfected, either mechanical or manually, after cleaning to minimize the risk of food becoming
contaminated with micro-organisms.

A bactericidal agent or disinfectant should be applied at the proper concentration, temperature and for
the appropriate duration of time to achieve desirable reduction in bacterial level.

Disinfected equipment and utensils shall be handled in a sanitary manner after disinfection and should be
allowed to dry as quickly as possible as most micro-organisms cannot survive in the absence of water.
Drying by towels or storing on a dirty surface may lead to contamination a cleaned and disinfected surface.

4.2.4 Chemicals and Technologies used for Cleaning and Disinfection

The following requirements apply to chemicals and technologies that are used in the food industry
for cleaning and disinfection process.

a. Agents and materials (biocides) used for cleaning and disinfection, as well as the processes
used for cleaning and disinfection must be suitable for use in food establishments and be
approved by the concerned department. The establishment should determine the appropriate
cleaning method in consultation with the chemical supplier.
b. Chemicals including detergents, and processes used for cleaning food contact surfaces should
be appropriate to effectively remove food residues on equipment and utensils.

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 c. The service or solution provider of the cleaning/disinfection agent, or the provider of the
equipment or process used for cleaning and disinfection should provide all necessary
information to the food industry user including the limitations of use. The efficacy of the
cleaning or disinfecting agents or processes must be specified by the supplier where necessary.
d. The service or solution provider of the cleaning or disinfectant agent must provide the
essential documents and training required to use the agent or the process safely and
effectively. The documents provided by the service or solution provider should include
i. evidence that the chemicals are suitable for the tasks being carried out
ii. evidence that the chemicals will be effective against pathogens of concern as identified
in food safety management system
iii. evidence that the chemical is suitable for use in food establishments.
e. Material Safety Data Sheets (MSDS) along with the documents of validation pertaining to the
suitability and effectiveness of the chemical and/or the process of disinfection should be
retained in the food establishment at all times.

f. Effectiveness of the cleaning method should be evaluated by the food establishment and
appropriate data should be gathered to validate the method selected and to make adjustments
as needed.
g. Instructions on how to use the agents should always be followed, especially the optimal
combination of the temperature, pH and concentration of the agent. If the instructions are not
clear, further advice should be sought from the supplier.
h. All chemicals should be labelled properly and never decanted into food containers.
i. Chemicals should be stored securely and in accordance with the manufacturer’s
recommendation.
j. The concerned person in the establishment should:
i. be trained on the use of the disinfectant
ii. check the temperatures of the water and the disinfectant concentration frequently to
ensure that effective results are being achieved. Test kits/strips should be obtained
from the supplier and stored at convenient location
iii. keep records of disinfectant concentrations.

Note: ‘Technologies’ refer to disinfection techniques without direct application of a cleaning or

disinfecting agent.

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 Terms such as ‘Sanitizer’ and ‘disinfectant’ are used interchangeably and this could lead to a lot of
confusion in the industry. The suppliers provide different details as evidence of registration of such
products depending on the country in which the registration was carried out. Food business should
ensure that suppliers provide all the necessary details as some disinfectants are specific to certain
target microorganisms and do not affect the broader range of pathogens.

4.2.5 Cleaning Tools and Equipment

The design of the cleaning tools and their handling and storage are also important to ensure effective
cleaning.
a. The design of the cleaning tools must be suitable for effective cleaning with no hiding places
for food residues or bacteria to accumulate.
b. Materials should be suitable to withstand the effect of cleaning chemicals.
c. Brushes made of wood and natural bristles must be avoided and worn out brushes must be
replaced.
d. Mops with detachable heads that can be washed should be used for cleaning the floor.
e. When high-risk food production areas are very close to potentially contaminated raw food
areas such as butchery, produce cleaning area etc., tools should be color coded to restrict the
use of tools of a certain color to a specific area.
f. Cleaning tools should be stored clean and dry after use in designated areas that facilitates
drying.
g. Equipment such as floor scrubbers and rotating washers should be carefully chosen for the
intended use.

4.2.6 Cleaning and Disinfection Program

a. To achieve the appropriate standard of cleanliness, all food establishments should develop a
cleaning / disinfection Program that encompasses all equipment and facilities as well as
general environmental cleaning. Cleaning schedule need to be developed that are suitable for
the item/ equipment/surface to be cleaned and should describe both the method and
frequency of cleaning specific areas.
b. Food establishments should conduct an evaluation of each area to decide the cleaning method.
Consideration should be given to potential microbiological risks, i.e. pathogenic and spoilage
microorganisms, and potential chemical and allergen risks.
c. Cleaning Programs should be maintained with the due consideration to the following details:

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 i. the size, type and temperature of the area to be cleaned, the structure of the building
and the wall, floor and ceiling finishes and the type of material
ii. the type of soiling and water hardness, water pressure and drainage system
iii. if cleaning is necessary during food preparation, adequate measures to remove or
protect food;
iv. measures to reduce the risk of spreading contamination, especially when using high
pressure jets.
d. Food establishments should maintain a written cleaning schedule that specifies:
i. what is to be cleaned
ii. chemicals, materials and equipment to be used for cleaning
iii. iii dilution and contact time of the chemical
iv. method of cleaning (how)
v. v frequency of cleaning (when and how often)
vi. time necessary to clean it
vii. who has to clean it (name of the person)
viii. safety precaution to be taken- protective clothing to be worn
ix. who is responsible for monitoring and recording what has been cleaned?.
Rationale:

The requirement for a written cleaning & disinfection program is very similar to the requirement, in this
Code, for management principles to control food hazards. The objective of the disinfection program is to
provide reasonable assurance that the food establishment is being cleaned and disinfected effectively and
consistently.

4.3 Pest Management

a. Food establishment should be kept free of food pests including rodents, insects, birds and
animals.
b. Food establishment and surrounding areas should be inspected regularly to look for signs of
pest infestation.
c. Whenever pests are detected, control actions should be taken promptly to rectify the situation.

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 d. Pest control activities shall be done by a specialist licensed pest control agency approved by
concerned department of Dubai Municipality and should only use approved chemicals and
methods.

Rationale:

Food establishment are easily infested by pests due to the presence of food sources and numerous
harbourage places. A pest infestation in a food establishment may leads to contamination by foreign matter
(e.g., insect parts, rodent hair, etc.), pest urine/faeces, and/or pathogenic microbes carried by pests.
Improper handling of food and food debris, accumulation of unused articles and presence of structural
defects render food establishment highly susceptible to pest infestations. Pests will not only pose food
safety problems but they also transmit diseases to human. They can carry pathogenic organisms to foods
physically by their bodies, hair and excreta.
4.4 Prevention and Control of Pest Infestation
Food establishments should have high standards of hygiene and repair to avoid pest infestation.
Proofing measures should be adopted to prevent the entry of pests. Proper protection of food and
disposal of waste is required to remove their food source.
4.4.1 Prevention of Entry of Pests
Particular attention should be given to the followings in the prevention and control of pests in food
establishment:
i. Any holes or crevices in ceilings, walls and floors should be sealed by cement or metal
plates
ii. Threshold clearance of doors should be lowered to not more than 6 mm and metal
kicking plates should be affixed at the lower edges of doors and door-frames to prevent
entry of rats and mice
iii. Windows, ventilation openings and doors should be installed with mesh screens of (16
mesh to 25.4 mm (16 mesh to 1 inch). Doors / screen doors should be self-closing and
kept closed at all times
iv. Any missing or damaged gratings of drains should be installed or replaced immediately.

4.4.2 Elimination of Harbourage for Pests

i. False ceilings should be avoided in food preparation or storage areas as far as possible
ii. Any defects on walls, floors, ceilings, woodwork and all other parts of the structure
should be promptly repaired.
iii. Unused articles or equipment should not be stored in food establishment. If storage is
unavoidable, they should be moved regularly to eliminate harbourage of pests.

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 4.4.3 Elimination of Food Sources to Pests
i. All foods as well as condiments should be covered and stored properly in sealed
containers.
ii. Floors of food establishment should be kept clean and free from food remnants,
especially overnight Preparing food or cleaning utensils is strictly prohibited in the yard
or the rear / side lanes.
iii. Refuse should be stored in refuse containers with well-fitting covers. Refuse bags should
be tied up before disposal to prevent spilling and attraction of pests. They should be
cleared at least once a day, preferably every night to avoid leaving refuse overnight.

4.4.4 Eradication of Pests

i. Pest control devices should be designed and located to effectively control the presence
of pests in a food establishment. Insect control devices designed to trap insects by
adhesive or devices that may expel the insects or insect fragments should be installed
so that the dead insects or insect fragments cannot fall onto exposed food or equipment.
To be effective, insect traps (sticky pads or similar devices) should be changed regularly
or when loaded with insects.
ii. Electric Fly Killers (EFKs) equipped with catch trays can be used to eliminate flying
insects in food establishment. The EFK should be placed at least 1.5m (preferably 4.5 –
6 M) away from a food handling area. Only low wall or ceiling mounted type EFKs should
be used, and EFKs should not be directly above food preparation or storage areas.
iii. Pest control activities shall be done by specialist pest control agencies licensed and
approved by the concerned Department to operate in Dubai. They shall use approved
chemicals and methods. The food establishment has the primary responsibility to ensure
that a competent person carries out the pest control operation in the establishment
iv. Rodenticides and insecticides should be applied in such a manner as not to contaminate
foods – they should not be applied while food production / preparation is taking place,
and all open foods should be well covered and protected.
v. Establishment specially restaurant operating 24 hours should use physical control
method to prevent chemical contamination during treatment.

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 vi. In the event of pest infestation, any contaminated equipment, utensils, clothing and food
contact surfaces should be thoroughly cleaned and disinfected. Any food that has been
contaminated by pests or pest control chemicals should be disposed off.

4.4.5 Monitoring and Detection of Pests

i. Food establishment shall place robust and tamper-resistant traps appropriate for the
target pest in key locations in order to identify pest activity.
ii. A map of traps shall be maintained.
iii. Traps shall be placed in a way that prevent potential contamination of materials,
products or facilities.
iv. Food establishment shall monitor these traps on regular basis to identify new pest
activity.

4.4.6 Keeping of Records

i. Management of food establishment shall use the Foodwatch platform for managing all
documentation and recording of data linked to pest management.
ii. Data relevant to contracting of the supplier, visit reports, and details of corrective and
preventive actions must be maintained on Foodwatch.

Rationale:

Presence of pests increases the likelihood of contamination of food and may cause significant damage to
a food establishment. Properly designed and installed pest control devices can be used as a means of
eliminating pests.
To ensure that pests are properly, effectively and safely eradicated, the Person in Charge should rely on
approved pest control agencies and emphasize integrated pest management practices that minimise the
reliance on chemical controls (if pest control measures require the application of chemicals). Since
chemicals used to eradicate pests may also be toxic to humans, food should be adequately protected
while these substances are being applied in the food establishment. Food establishments which have
become infested should be thoroughly cleaned to eliminate pest harbourage. Surfaces contaminated by
pests should be cleaned and disinfected to destroy microbial pathogens which might be present, and
which might contaminate foods.
The first and best line of defense is to prevent entry of pests by proper inspection and maintenance of the
establishment. The second line of defense is to deprive pests of food sources by proper storage of food
and prompt removal of refuse, food remnants and spills. To verify that appropriate pest control measures
have been undertaken, all aspects of pest control operations shall be documented and monitored.

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 4.5 Use of Chemicals and Toxic Substances
a. Chemicals, cleaning and disinfecting compounds and other toxic substances kept in a food
establishment shall be:
i. used in compliance with the manufacturer’s labelling, directions or specifications and
approved by the concerned department
ii. used only in such a manner and under such conditions so that the substances do not
contaminate food, equipment and food contact surfaces, or cause a health hazard.
b. The chemicals, cleaning and disinfecting compounds and other toxic substances shall be
stored:
i. in a compartment separate from food, food contact surfaces and utensils
ii. in clearly labelled, non-food containers, which are (where appropriate) lockable.
Rationale:

Special care should be taken when handling dangerous or toxic substances in food establishment They
should be used according to manufacturer’s specifications, not only to ensure they function as intended
but also to ensure worker safety.
To prevent the contamination of food products, dangerous or toxic chemicals shall be kept in containers,
which are clearly labelled to identify the contents, and stored in areas separate from food and food
equipment. Locked containers or storage facilities can prevent malicious or accidental contamination of
food.

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 5 PERSONAL HYGIENE

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 5.1 Personal Health and Illnesses
a. High standards of personal hygiene should be maintained in all food establishments to ensure
that those who come into contact with food are not likely to contaminate food by:
• maintaining an appropriate degree of personal cleanliness
• behaving and operating in an appropriate manner.
b. All food handlers should be in good health, have good eyesight and be able to read, especially
if they are responsible for checking thermometers, instructions on labels, date coding etc.
c. Food handlers should undergo medical fitness tests conducted by the concerned government
authority and retain relevant occupational health cards.
d. All staff engaged in food handling must:
i. be free from any symptoms of illnesses or communicable diseases such as diarrhoea,
vomiting, fever, sore throat, abdominal pain and jaundice
ii. not be carriers of food-borne diseases e.g. typhoid/paratyphoid, cholera, hepatitis type
A
iii. not be suffering from discharging wounds or sores on any exposed part of their bodies;
or from discharge from their ears, eyes or noses.
e. A food handler should be instructed in writing to report to the person in charge if they are
suffering from a communicable disease in the following situations:
i. they have any symptoms associated with an acute gastro-intestinal illness, such as
diarrhoea, fever, vomiting
ii. they are suspected of causing or being exposed to a confirmed communicable disease
outbreak or
iii. they live in the same household as a person who is diagnosed with a communicable
disease.
f. If a food handler is suffering from an illness or communicable disease, the Person in Charge is
responsible for ensuring appropriate action is taken. This may include excluding the individual
from activities that involve the handling of food or food contact surfaces, food utensils and
equipment, or authorizing the individual’s absence from the work place.
g. When returning to work after medical leave or illness because of communicable diseases, food
handlers should have written clearance from the treating physician.

5.2 Injuries
a. Food handlers with open infected lesions, cuts, wounds on their bodies must not be allowed to
handle food or to come into contact with food utensils, equipment and food contact surfaces.

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 b. Food handlers with clean cuts / wounds can work if the cuts are completely protected by
brightly colored, waterproof dressings that can be spotted easily if fallen in to the food.
Rationale:

Several types of communicable disease can be transmitted by consumption of food. Food handlers should
eliminate the opportunity for pathogenic micro-organisms being transferred to food and spread to
consumers.
Food handlers can carry communicable diseases, especially if they themselves have been infected or are
in contact with persons or objects that may carry the harmful microbes of those diseases. Consequently,
food handlers may spread these diseases throughout the food establishment if they do not maintain an
appropriate level of personal hygiene and avoid habits that may contaminate food.
Some food poisoning bacteria are commonly found on open wounds or cuts of their bodies. Illnesses may
be spread to consumers if food handlers suffering from illnesses or with open wounds are allowed to take
part in food activities.

5.3 Personal Hygiene Practices

a. Food handlers should maintain high levels of personal hygiene at all times.
b. In the course of handling food and for any person entering a food preparation or storage area,
hair should be covered with a clean hat or hair net. Where required, beards should be
completely covered with beard nets.
c. While in food handling area, food handlers should not wear watches, or jewellery which may
easily become detached (e.g. ear rings).
d. Only clean and preferably light colored outer clothing or protective overalls should be worn by
food handlers. If they become soiled during food preparation, they should be changed or
cleaned as necessary. Food handlers should have at least 4 sets of uniforms to ensure that
they can change to clean uniforms when necessary.
e. Hand hygiene is an important step to prevent spread of foodborne illnesses.
i. Hands of food handlers should be kept clean at all times. Nails should be kept short and
free of nail varnish
ii. Food handlers shall wash their hands& dry their hands-
• before commencing work
• before handling food
• after visiting the toilet
• after putting on or changing a wound dressing
• after dealing with an ill colleague or customer
• after coming into contact with pests or their faeces
• after handling contaminated raw foods of animal or plant origin
• after handling soiled equipment or utensils

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 • after coughing, sneezing, smoking, eating, drinking or blowing nose
• after handling animals or waste
• after engaging in any activities that may contaminate hands (e.g. handling money,
carrying out cleaning duties, etc.) or
• after returning from a break.
iii. hand washing must be frequent, thorough and performed in hand wash basins
iv. wearing gloves should not be an alternative to proper hand washing.

5.4 Personal Habits

Inside food preparation areas, food handlers should refrain from performing the following
behaviors/habits which may result in contamination of food:
i. smoking or using tobacco and spitting;
ii. chewing, eating, sneezing or coughing over unprotected food or food contact surfaces;
iii. touching ready-to-eat food with bare hands;
iv. sitting, lying or standing on any surface liable to come into contact with food;
v. tasting food with fingers; and;
vi. touching hair or other parts of bodies such as noses, eyes or ears vii dining inside food
preparation area.
Rationale:

Pathogens are commonly found on the skin and in the noses of healthy people. Scratching the head and
nose can result in bacteria being transferred by hands onto food, which may cause illnesses to customers.
Smoking in food rooms may cause food contamination by cigarette ends, ash or hands.
Prevention of foodborne illnesses should begin with good personal hygiene practices by food handlers in
both personal cleanliness and habits to prevent contamination of food by pathogens.

5.5 Visitors
Any visitor or contractor in a food preparation area should be appropriately dressed and should
observe the same hygiene as food handlers, including hand washing, protective clothing and hair
restraint policies. They should refrain from coming into proximity or contact with food and food
equipment, and from any activities that could contaminate food. In a food establishment where
contracting staff are working as food handlers, they should comply with the requirements of clause 5
and 6.

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 6 TRAINING FOR FOOD SAFETY

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 The management of food establishments and service providers should maintain a documented
training plan for all employees based on their training needs listed in Annex 4 of this Code.

6.1 Role of the Person in Charge

a. The Person in Charge in a food establishment should ensure that all personnel working in a
food establishment are trained to a level of food safety training appropriate to the type of
work they are involved in. The requirements are specified in Annex 4 of this Code.
b. The PIC should ensure that the appropriate training program is chosen. After successful
completion of the formal training program, the food handlers should be competent and
capable of demonstrating the skills at work.
c. The PIC must carryout a periodic assessment of food handler’s behaviour. When the
assessment indicates the lack of food safety understanding, the person must be re-trained.
d. When food handling staff are hired for short or long term from a non-food business, it is the
responsibility of the PIC of the food business to ensure that the hired staff have formal food
safety training.
e. The PIC must document the status of training of all employees and their relevant particulars.

6.2 Training Program

The training program selected from Annex 4 of this Code should be based on the level of food safety
risk in the food establishment, as listed below.
a. All food handlers must be formally trained on food safety.
b. Personnel who are not directly involved in food preparation, but are involved in managing food
related services (such as a person handling the buffet counter, food delivery etc.), should also
be formally trained.
c. Food handlers should be trained in food safety to a level appropriate to the job they perform.
Such trainings should also be based on the level of food safety risk in the food establishment.
Factors for assessing the level of food safety risk include:
i. the nature of food produced or manufactured in the establishment;
ii. the manner in which food is handled or served;
iii. the type of menu items or the complexity of the processes used (i.e., prepared-from-
scratch menu items versus preparation or reheating of pre-packaged, ready-to-eat
foods; and

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 iv. the number of meals served daily, the size of establishment, and the type of customers
the food is catered to (i.e., vulnerable populations).
d. Formal food safety training must be obtained from a training centre approved by the
Department.

6.3 Continuing Educational Training

a. Every food establishment should promote food safety education through ongoing training,
which may include additional classroom instruction, on-the-job training, seminars, and
employee meetings.
b. Food handlers should participate in a refresher or updating course after two years of training
or, shall be retrained if incompetency in food handling practices is noticed.
c. The PIC shall provide evidence of continuous learning and refresher training appropriate to
the level of food safety risk in the business.

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 7 PROVISIONS AND REQUIREMENTS
APPLICABLE TO IMPORT, SALE
AND TO EXPORT OF FOODS

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 Food establishment that import and export food in to Dubai should meet the requirements specified
in this section. Where applicable, such establishments shall meet other local, national, regional
requirements specific to products and processes.

7.1 Pre-Import Requirements

a. Food establishments involved in food import and export shall meet the licensing requirements
specified in Section 2 of this Code. The business activity should be related to foodstuffs trading
or a general trading.
b. Further to that, the food establishment shall:
i. register in the Food Import and Re-Export (FIRS) system;
ii. pay the required deposit amount based on the activity; and
iii. register the food items in the federal system
c. The importing establishment shall submit the product label for a formal assessment through
the online system and obtain prior approval to ensure compliance with relevant product
regulations.
d. When products are imported through the ports in Dubai, the food establishment should
ensure that they provide:
i. required documents to release the consignments are provided at the point of import;
ii. original health certificates that have all relevant consignment details issued by the
competent authority of the exporting country;
iii. provide packaging list matches the actual imported items and the consignment
reference number
iv. all meat and poultry products, and food containing ingredients from animal source like
gelatin shall be accompanied by Halal Certificates issued by Halal Certification Bodies
approved by the concerned department.
v. any additional documents required by the concerned department according to
international and local food notifications (such as certificate stating the product is
free of Dioxin /a certain pesticide residue free/a certain color and heavy metals etc.)
vi. supporting documents issued by the competent authority of the country of origin in
case of any claim on the food label such as Organic / Genetically Modified Organism
free (GMO Free) products and other health or nutritional claims whenever required.
e. Food establishment shall ensure that food is procured only from sources that are regulated by
the relevant food authority in the country of origin.

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 f. When necessary, food establishment should test the food item in an accredited laboratory
before importation to avoid any rejection of consignment after the arrival
g. The person in charge of the operations relevant to the food in a trading establishment should
be formally trained and certified as a Food Trade Person in Charge.

7.2 Post-Import Requirements

Once the food is imported to Dubai, the food establishment shall:
a. Ensure compliance with any specific requirements specified at the time of release of the
product in the form of ‘undertaking’
b. Execute the decisions regarding consignments that are rejected within grace period and
provide the proof to the concerned department.
c. Ensure immediate withdrawal or recall of products whenever required by the concerned
department.
d. Provide their suppliers any information and instructions of use that is relevant to handling and
sale of food.

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 8 MISCELLANEOUS

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 8.1 Food Labelling
a. Food establishments should not import, sell, consign or deliver any pre-packed food item if
the package on the food does not bear a label containing all the information required by
Food safety Department.
b. Unless otherwise exempted by the Department, the package should bear a label that is printed
on or securely attached in a prominent and conspicuous position to the package, containing
such particulars, statements, the required information in Arabic.
c. Pictorial, or other descriptive matter appearing on or attached to, or supplied along with or
displayed on the food or the packaging of the food, shall not include any false or misleading
statement, word, brand, picture, or mark purporting to indicate the nature, stability, quantity,
strength, purity, composition, weight, origin, age, effects, or proportion of the food or any
ingredients thereof.
d. Illegal or unauthorized nomenclature, terminology, coding, illustration/photograph shall not
be used on the packaging. This includes but is not limited to:
i. any words, expressions, pictures or symbols which are offensive to any religion;
ii. any photos, pictures, expression or words which imply any immoral impressions;
iii. any words or expressions which are offensive to the traditions and values of the country
or its symbols.
e. Commercially manufactured pre-packaged food items sold as individual units should bear or
have embossed or impressed on the label or elsewhere of the package, a date mark with the
production and expiration dates, in the manner specified and approved by the Food safety
Department.
f. Date marking on the original packaging should not be removed, erased, altered, obscured,
superimposed or in any way tampered with.
g. Where the validity of the date mark of any pre-packaged food is dependent on its storage, the
storage requirement of that food should also be stated on its label or package.
h. In food service establishments, refrigerated ready-to-eat high-risk foods, prepared and held
for more than 6 hours, should be marked with the expiration time or date.
i. Where necessary, instructions for use after opening the original packaging should be provided.
e.g. store chilled after opening and consume within three days.
j. For those pre-packaged foods that are intended to be eaten cooked, the following
requirements apply:
i. instructions for use are required on the food label when it would be impossible to
prepare the food in the absence of such instructions

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 ii. instructions for use should be indicated in such a way to enable appropriate use e.g.
where cooking is required then cooking instructions must be provided
iii. where cooking or reheating instructions are included, they should be validated by the
producer or manufacturer to ensure the pathogen(s) of concern will be destroyed and
the product is safe to consume. This validation study should take into consideration
whether the products will be cooked/reheated from frozen or thawed prior to cooking.
These instructions e.g. cook from frozen or thaw prior to consumption should also be
included on the label.

8.2 Product Shelf Life

a. The food establishment is responsible for determining the shelf-life of food products under
defined conditions, which should take into account reasonably foreseeable conditions of
distribution, storage and use.
b. For those products for which the shelf-life is mandated by the Food safety Department, the
shelf- life should not exceed the time specified by the Department.
c. In food service establishments such as restaurants, shelf-life of high-risk or perishable foods
prepared as per the process outlined in clause 3.2 to 3.4 of this Code do not require validation
if stored for three days or less. However, food establishments should, as a part of the review
of the food safety program, periodically verify the effectiveness of control measures and the
stability and suitability of the product during the shelf-life.
d. Food manufacturers, and establishments such as bakeries, catering companies and
departmental stores that prepare and distribute pre-packaged high-risk or perishable foods
should validate the shelf-life and obtain shelf life approval from the Food safety Department
prior to the label approval process.
e. While determining the shelf life, the food establishment should take account of the following:
i. controls on suppliers for assuring raw material quality;
ii. analysis of trends in results of microbiological testing of raw materials and final
products;
iii. analysis of trends in results of microbiological testing of the process environment and
equipment;
iv. hygiene controls applied in the process environment;
v. well established industry standards;
vi. rate of microbiological spoilage and maintaining the organoleptic quality under foreseen
conditions of storage and use.

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 f. Pre-packaged foods that are prone to rapid deterioration after the original packaging is
removed (such as canned foods, juice bottles etc.) should be used as per the recommendation
of the manufacturer.
g. Shelf life of raw cereals, pulses and dry foods depend on the raw materials, storage and
handling. Such products are exempted from the requirement for validation. However, such
foods should be handled and stored in an appropriate manner.

Note: Validation study should take into consideration the intrinsic and extrinsic properties of the
product that affect shelf-life. Intrinsic properties are those properties that are an inherent part of the
food product such as pH and water activity. Extrinsic properties are the properties of the environment
in which the food is stored such as temperature and atmosphere.

Rationale:

No food can be kept indefinitely. In the case of high -risk products, shelf life could have a significant impact
on the safety of the product. Product shelf life should be established by taking into account of the
production environment, packaging and storage conditions, and the handling of the product.
The identification of the pathogens associated with raw materials and the production environment is
critical for the accurate determination of a safe shelf-life. It is important to note that deviations from
normal conditions, such as high levels of initial contamination in raw materials or elevated temperatures
during storage or transport will impact on the safety of the product during its shelf-life.

8.3 Product Menu in Food Service Establishments

a. Food service establishments such as restaurants and cafeteria shall have product menu
printed both in Arabic and English. Foods with Non-Halal ingredients shall be clearly identified
in the menu.
b. Food service establishments such as restaurants and cafeteria shall provide all information
about the ingredients of the product when requested by the customer.
c. Menu must include allergen information of all foods.
d. The establishment shall not make any health claims or nutritional claims unless the claims are
evaluated and used as per the guidelines of the department.
e. Claims such as Organic or Local shall be made only if the products and ingredients used to
make the product have appropriate documentation to substantiate the claim.

8.4 Filtration and Disinfection Facilities for Fish Tank Water

a. Water used for keeping marine live fish or shellfish intended for human consumption should
be filtered and disinfected by filtration and disinfection facilities. These facilities should be
maintained in good working order at all times.

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 b. The filtration / disinfection system should be a closed loop system capable of providing
continuous filtration and disinfection action.
c. Dedicated staff should be assigned to take care of the cleaning and maintenance of the whole
system.
d. Fish tank water should be changed regularly to remove harmful substances produced by the
stock after a period of time.

8.5 Single-Use Items

When using single-use items (non-reusable) such as instrument, apparatus, utensil or any other item
for handling of food, such as drinking straws, disposable eating and drinking utensils, disposable food
containers and disposable gloves, tissue paper etc.;
a. Such items shall be food grade & should be properly protected from risk of contamination by
storing inside dust and pest proof containers or cupboards until they are used, and should be
discarded if they are contaminated. They should not be re-used for any other purpose.
b. If gloves are used for handling food,
i. hands must be washed properly before wearing gloves and when they are removed;
ii. only disposable gloves shall be used, which shall be used only for single task, e.g. either
handling ready-to-eat food or raw food;
iii. the same disposable gloves should never be used to handle raw food and then ready-to-
eat food;
iv. they should be discarded if damaged, soiled, or when interruptions occur in the
operation.
c. Food establishment without facilities for cleaning and sanitizing kitchenware and tableware
shall provide only single-use kitchenware and articles.

Note: Gloves are not an alternative for proper hand washing.

Rationale:

Single-use items are not manufactured to permit effective cleaning and disinfecting. If these items are
reused, food coming into contact with these items may become contaminated. Use of the same disposable
gloves for handling raw and ready-to-eat food easily leads to cross-contamination.

8.6 Animals and Pets

a. Animals, live birds, and pets such as dogs and cats are prohibited from entering food
preparation areas and in areas where food is stored, handled or displayed unprotected.

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 b. In food service businesses where pets or service animals are allowed in the dining area with
prior approval from the concerned authority, there should be a clear notice in English and
Arabic outside the food establishment stating that “Pets are allowed in the facility’’ and it
should be clearly visible to the consumers who walk in to the premises.
c. The establishment shall clearly provide a policy in English and Arabic on permissible behaviour
and interactions in a written policy to the guest at the point of entry.
d. The establishment must take adequate precaution to ensure that containers, utensils and
equipment are protected from animal contact.
e. Pets and service animals should not be fed in the food service facility unless there are special
facilities for feeding them. These facilities must be approved by the concerned department as
a part of the design and layout.

8.7 Handling of Non-Halal Foods

Halal is an Arabic word meaning “allowed” or “lawful”. Food is considered Halal if animal slaughtered
or food prepared in the manner prescribed by Islamic law. A Halal product:
i. does not consists of any part of or item from animals that are prohibited for Muslims by Islamic
law, or halal animals that have not been slaughtered according to Islamic law
ii. does not have any substance that is considered impure in Islamic law
iii. is not prepared, processed or manufactured using equipment or utensils that are not free from
impurities as defined by Islamic law
iv. that, in the preparation, processing or storage stage, does not come in contact with any kind
of food that does not meet the requirements of para(s) (a), (b) or (c) or any substances that
are considered impure by Islamic law.

8.7.1 General Requirements

a. Food establishment importing, exporting, processing, storing, selling & serving Non-Halal
foods shall obtain permit and layout approval from Food Safety Department.
b. Food establishment shall not mix Non-Halal foods with Halal foods during transportation,
storage, preparation, or display.
c. In this document, the term ‘Non- Halal food’ refers to foods, ingredients, and processing aids
that are not Halal.

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 8.7.2 Requirements for Imports, Purchase and Sale of Non-Halal foods
a. The food label on packaged Non-Halal foods shall clearly and visibly state the ingredients in
Arabic and English Languages.
b. The importer/trader has the primary responsibility to ensure that Halal foods are not mixed
with Non-Halal foods.
c. The importer/trader should ensure that Non-Halal foods are sold ONLY to food
establishments that have prior permit for the sale of Non-Halal foods.
d. The importer/trader shall transport Non-Halal foods in a separate vehicle designated for non-
halal foods only.

8.7.3 Requirements for Storage of Non-Halal Foods

a. Refrigerated and frozen Non-Halal foods shall be stored in designated refrigerators or
freezers.
b. Dry Non-Halal foods shall be stored in a separate designated area or facility.
c. Non-Halal foods shall be stored in separate cabinets, bins, and storage vessels to prevent
mixing with Halal foods.
d. Containers shall be clearly labelled to prevent confusion or contamination. For example, in
case of pork products, it is preferable to have the items colour coded and marked “pork.”
e. Food establishments that store Non-Halal products in bulk such as but not limited to
warehouses, logistics centres and ship chandlers shall have prior permit from Food Safety
Department for the activity. Such facilities must adhere to the following requirements:
i. The establishment must be an exclusive warehouse owned on a long-term lease (at
least two years) by the establishment that holds the permit.
ii. The minimum total area of the warehouse should be 5000 Sq Ft, and 10% of the space
should be used for the storage and handling of Non-Halal foods
iii. The storage area shall not be used for any other purpose other than storage of Non-
Halal foods.
iv. The warehouse should be privately owned with a documented ‘No Objection
Certificate’ from the owner of the business allowing the food establishment to store
the product. Public warehouses such as in the market shall not be used for storage of
Non-Halal foods.
v. Vehicles used for storage and transportation shall be solely used for transportation of
Non-Halal foods. Where multi-compartment vehicles are used for transportation, the

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 compartment used for Non Halal foods shall be permanently marked, and shall not be
used for storage and transportation of any other products.
f. If purchased within the Emirate of Dubai, Non-Halal foods shall be purchased ONLY from
food establishment that have prior permit for the sale or/and preparation of Non-Halal
Food/Products.

8.7.4 Requirements for Preparation of Non-Halal Food

a. A complete physically separated area shall be provided where Non-Halal foods are prepared,
processed, displayed or sold and shall not be opened directly to Halal food preparation, storage
and handling area.
b. Separate, color coded cutting boards and knives shall be used for Non-Halal foods.
c. Cutlery, crockery, utensils & equipment used for Non-Halal food activities shall be clearly
marked/identified.
d. The equipment and utensils designated for Non-Halal foods preparation shall not be used for
the preparation of Halal foods.
e. Cutlery, crockery, utensils and equipment used for Non-Halal foods shall be washed separately.
f. Outlet serving Non-Halal foods items on buffet shall have a separate & adequate pre washing
facility for crockery, cutlery & utensils before final washing.
g. Access to Non-Halal foods preparation area shall be restricted, as much as practically possible,
to designated food handlers.
h. Food handlers shall not handle Halal & Non-Halal foods at the same time.
i. Non-Halal foods shall neither be prepared nor stored in areas that are for Halal foods.
j. Where non-halal Food/Products are handled, a sign board shall be placed in both Arabic and
English language stating ‘Non-halal Food/Products only.’ The signage should be clearly visible
to food handlers.

8.7.5 Serving Non-Halal Food/Products in Food Outlets

a. Food establishment operator has the primary responsibility to inform the customer that the
restaurant serves Non-Halal foods.
b. Non-Halal food shall clearly be mentioned in menu card as PORK, ALCOHOL or NON-HALAL
Food Products
c. Non-Halal food shall not be served along with Halal food. Separate serving utensils and
equipment should be used.

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 d. Outlets that serve Non-Halal foods in buffet area shall have a separate counter that at least
2 meters away from Halal foods.
e. In display, Non-Halal Food shall be clearly identified with a bold and legible label in Arabic and
English.

Note: Preparation of pork is allowed in 4 and 5 Star hotels and Clubs with prior approval. The approval shall be
obtained prior to the construction of the separate kitchen.

8.7.6 Sale of Non-Halal Food

a. A departmental store or supermarket shall be allowed to display and sell Non-Halal foods after
prior approval from the food safety department of Dubai Municipality.
b. Non-Halal foods can be sold only in a departmental store or supermarket with an area not less
than 7000 Square Feet.
c. Space provided for pork products should be adequate and based on the extent of activity.
d. Preparation and storage facilities shall be provided as per the requirements mentioned in this
Code.
e. If there is butchery for handling pork products, it shall be separate and equipped with all
necessary supplies.
f. Departmental stores and Supermarkets must have a designated person to handle Non-Halal
Food/Products, and a separate cash counter to sell such products.

Note: Establishments with permission prior to 2021 can continue to renew their permit that was issued
based on the 2013 Food Code.

8.8 Product Traceability and Recall

a. A system to ensure traceability of food and any other substance intended to be or expected
to be incorporated into a food should be established at all stages of food importation,
production, processing and distribution.
b. All food items imported, sold, consigned or delivered into the Emirate of Dubai must be
registered with the Food safety Department.
c. Food establishments shall be able to identify any person/establishment that has supplied
them with, or any substance intended to be, or expected to be, incorporated into food or
packaging material. To this end, establishments should have in place documented systems and
procedures which allow for this information to be made available to the Food safety
Department if required.

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 d. Food manufacturers should have a system to identify and trace product lots and follow this
through all raw materials (including ingredients, all types of packaging materials and
processing aids), all stages of processing and distribution of the finished product to the
customers in a timely manner.
e. Food establishments shall have in place documented systems and procedures to identify
businesses to which their products have been supplied. This information should be made
available to the Food safety Department when required.
f. Food which is placed on the market or is likely to be placed on the market in the community
shall be adequately labelled or identified to facilitate its traceability, through relevant
documentation or information in accordance with these regulations.
g. Food manufacturers, importers and distributors shall promptly withdraw or recall food
products they import, produce or distribute to other establishments if such foods are found
to be unacceptable, unsafe or adulterated, or do not conform to the Islamic law or the
traditions and norms in the United Arab Emirates.
h. Food manufacturers, importers and distributors shall promptly recall foods if the Food safety
Department or other concerned authorities issue a memorandum or a decree to recall specific
food form Dubai markets.
i. Food establishments should notify the Food safety Department in the event of a withdrawal
or a recall. Consumers should be notified if the product has entered the market and has
reached the consumers.

8.9 Customer Complaint Handling

a. The food establishment should have a customer complaint handling system that gives
guidance on how to respond, investigate and take preventive action when there is a food
related complaint.
b. All food related complaints which include product related complaints and complaints
pertaining to suspected foodborne illnesses should be logged in the complaints record.
c. Complaints must be investigated promptly and efficiently, and the details of investigation and
corrective action must be retained for a period of at least one year.
d. Food establishment operator must contact the Food safety Department immediately if:
i. an outbreak of foodborne disease is suspected;
ii. a customer is injured or critically sick.

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 Note: A foodborne-disease outbreak is defined as an incident in which two or more persons experience
a similar illness resulting from the ingestion of a common food.

8.10 Use of Wood in Food establishment

a. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards,
cutting blocks, bakers’ tables; and utensils such as rolling pins, doughnut dowels, salad bowls,
and chopsticks. Such items should be suitable for contact with food, disinfection, and be
maintained well.
b. Wooden pallets should be handled and stored in a way that poses no threat to the safety of
the food. When wooden pallets are used:
i. the food safety Program should include a ‘wood use policy’ that clearly states where
wooden pallets will be used
ii. an effective documented verification practice must be in place to ensure that the pallets
are clean and free of damage and pests.

Note: Both wooden and plastic pallets should be clean and free of damage. Chipping of wood can lead
to contamination of food and measures should be in place to ensure that equipment are well
maintained.
Rationale:

The limited acceptance of wood as a food contact surface is determined by the nature of the food and the
type of wood used. Moist foods may cause the wood surface to deteriorate and the surface may become
difficult to clean. In addition, wood that is treated with certain preservatives may lead to illness due to the
migration of the preservative chemicals in the wood, into the food. Soft wood shouldn’t be used if in
contact with food

8.11 Use of Linens and Other Accessories

a. Use of cloths for drying of food contact surfaces of equipment is not recommended as the
cloth is likely to contain bacteria or contaminants that would be transmitted to the equipment
during the drying process. Food contact surfaces should be air dried. Dry clothes or disposable
paper towels may be used for polishing dried utensils.
b. Aprons, clothing and uniforms should be clean and fit to wear. Buttons should preferably be
avoided for those who directly handle food to prevent them from falling into food. Protective
clothing should be washed at least once a day, or when it becomes soiled or sticky.

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 c. Linens such as wiping towels, table cloths, aprons, clothing, uniforms, etc. may be used in food
establishment. They should be of light-color, kept clean and in a hygienic condition.
d. When linens are used :
i. Clean linens should be free from food residues or other soiling. They should be washed
if they become wet, sticky or soiled
ii. Linens should be cleaned and disinfected as often as necessary. This may be achieved
by a hot wash in a commercial washing machine, by immersing in boiling water for not
less than one minute or by using a disinfection agent approved by the concerned
department
iii. Linens should be used for one single purpose only. For example, wiping towels used
for wiping food spills on table surfaces should not be used for any other purpose such
as for polishing dried utensils or wiping surfaces used for raw animal foods
iv. Soiled linens should be kept in suitable receptacles or laundry bags away from food
preparation areas to prevent contamination of food, food contact surfaces, food
equipment and utensils.
e. Table cloths should be cleaned after each use as they have been in contact with food remnants
and debris.
f. Menu cards that come in contact with hands, food remnants and debris should be kept clean
at all times.

Rationale:

Linens are likely to contain foreign substances such as hair, dirt and micro-organisms, all of which would
contaminate food and equipment. They should not be allowed to come into contact with food or food
equipment / utensils unless thoroughly cleaned and disinfected. Napkins and menu cards for customers
may help transmit diseases from person to person, unless adequately cleaned and disinfected after each
use.

8.12 Food Fraud

Food fraud is an act of an intentional or deliberate addition, substitution, alteration or
misrepresentation of food product, ingredients, label or packaging to hide the true identity or contents
of a food ingredient or product for economic gain.
a. The establishment must also consider known or reasonably foreseeable hazards that may be
intentionally introduced for purpose of economic gain while identifying the potential hazards
(Clause 3.1.3).
b. Food establishment shall prepare, implement & document a Food Fraud Vulnerability Control
Plan, which includes:

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 i. Documented vulnerability assessment using suitable methods to identify significant
vulnerabilities at each step, process & procedure for each food type manufactured,
processed, packed or stored at food establishment.
ii. Documented & systematic identification of control measures to ensure that the
significant vulnerability identified at each process step is minimized or prevented.
iii. Documented procedure for the systematic monitoring of control measures.
iv. Appropriate corrective action as appropriate to the nature of the process and the
control measures.
v. Regular verification of the program
vi. Appropriate records to demonstrate the compliance with the requirements of this
clause.
8.13 Emergency Preparedness Plan
The food establishments shall have systems in place to ensure emergency situations that may
originate within the organization and have the potential to affect food, or may be an environmental
condition or a public health issue that has the potential to affect the food establishment.

a. The emergency preparedness and response section requires your organization to establish and
maintain procedure to:
i. Identify potential emergency scenarios including pandemics, outbreaks, natural disasters,
interruptions in power supply, disruptions in food supply chain, large equipment failure
ii. Identify potential accidents and their probabilities
iii. Respond to accidents and emergencies based on a documented plan based on the risk
and nature of the emergency;
iv. Prevent and mitigate any food safety impacts and risks that may be associated with
emergencies
v. Identify roles and responsibilities of key personnel involved in emergency preparedness
programs
vi. Document list of actions for different emergencies, identify training needs and train staff
as necessary
vii. Create communication plan for internal and external emergencies

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 b. Food establishment must take appropriate actions suitable to the type, extent and potential
food safety impact in order to reduce the consequences.
c. If there are stakeholders or interested parties externally, they should be made aware of the
arrangements and when necessary trained if they are required to participate in the emergency
response.
d. When emergency procedures are provided by Dubai Municipality or by any concerned
government authority, the requirements shall be adhered to. Notifications must be sent to the
concerned authorities when necessary without delay.

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 ANNEX 1 – REDUCTION OF
CONTRIBUTING FACTORS OF
FOODBORNE ILLNESS

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 The foodborne disease surveillance data in Dubai from 2011 to 2019 have consistently identified
major contributing risk factors related to food safety practices within the food industry that contribute
to foodborne illness outbreaks. Many segments of the food industry require significant improvements
in the control of these risk factors. These contributing risk factors include:
A1-1 Use of unpasteurized eggs in foods that are not heat treated
A1-2 Poor disinfections of leafy green salad vegetables
A1-3 Improper holding/time and temperature of ready to eat foods
A 1-4 Poor disinfection of food equipment and food contact surfaces
A 1-4 Sourcing and handling of raw-ready to eat foods of plant and animal origin
A 1-6 Poor management by the Person in Charge of Food Business

Contributing Risk Factor Interventions for Reduction

A 1- 1 Use of unpasteurized eggs • Identify all the foods with egg or egg-based
ingredients. Verify whether the cooking temperature
in foods that are not heat treated
is sufficient to ensure microbiological safety of the
product (75°C or above). If the food is not heat treated
or the full cooking temperature is not achieved to
ensure microbial safety, ensure the use of pasteurized
egg.
• If eggs are pooled, store refrigerated and use the
pooled eggs within 2 hours
• Always store eggs refrigerated.
• Ensure that eggs are sourced from suppliers registered
on Foodwatch and link them as ‘Supplier of eggs.’

Note: Fresher eggs have been found to have lesser bacterial

load compared to older eggs

A 1-2 Poor disinfections of leafy • Ensure that fresh herbs and leafy greens are sourced from

greens, fresh herbs and salad suppliers who can provide full trace-back of the products up
vegetables to the farm.

• Clean and disinfect before use. Use separate sink or

container for disinfection.

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 • If leafy greens/herbs are mixed with cooked foods (such as

in biryani), ensure that the food is heat treated above 75°C

after the greens are added.

Note: Leafy greens when used as garnish or added as an

ingredient after cooking can introduce contaminants and
pathogens. Subsequent temperature abuse can significantly
increase the risk of foodborne illness.

A 1-3 Improper holding/time and • Refer to Clause 3 of Food Code

temperature of ready to eat foods

• Ensure that hot and cold foods are held at appropriate

temperature. Hot food should be held hot at 60°C

immediately after cooking and held at that temperature
until the food is served.

• When the food is served after several hours of

preparation, ensure that the foods are rapidly cooled and
then served hot or cold when necessary.

• Poor temperature control during storage and

transportation has been a particular concern in catering.
Cook-chill- reheat process must be used when necessary.

A 1-4 Poor disinfection of food • Refer to Clause 4 of the Food Code for details.
equipment and food contact
• Ensure that there is adequate supply of cleaning and
surfaces
disinfection agents.

A 1-5 Sourcing and handling of • Ensure full traceability of products. Ensure that suppliers

raw-ready to eat foods of plant provide adequate information about the source of the
and animal origin ingredients.

• Ensure that the products are held at appropriate

temperatures and used within the shelf life

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 A 1-6 Poor management by the • Person in charge must actively manage food safety

Person in Charge of Food

• PIC must ensure that food safety management system is
Business
implemented, action taken when necessary.

The interventions shall be an integral part of the training curriculum for PICs. Consultants and auditors
must provide adequate emphasis for verification of the effectiveness of the interventions.

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 ANNEX 2 - GUIDELINES FOR
MICROBIOLOGICAL TESTING OF
READY-TO-EAT FOODS

Microbiological criteria provided in this annex has been adopted from the Food Standards
Australia New Zealand and are meant to be a reference guide unless specified as a
requirement with ‘shall.’

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 A2- 1 General requirements
A high level of protection of public health is one of the fundamental objectives of food law as laid down
in the local and administrative orders on general principles and requirements of food safety.
Microbiological hazards in foodstuffs form a major source of food-borne diseases in humans. Food
control has evolved from a focus on end-product testing to preventative approach through adequate
process controls along the chain. Nonetheless, laboratory testing remains an important component of
any system which aims to produce safe food. Carefully planned programmes of sampling and testing
provide an assurance that hygiene controls applied by food chain operators result in safe food products
that comply with local, national and international food safety requirements and food standards.

Having regard to regulation - Local Order No. 11/2003 (Public Health & Safety in the Emirates Dubai)
issued by Dubai Municipality, other relevant national and international standards, the Food Safety
Department has set the following general principles for Microbiological sampling and testing.

1. Foodstuffs should not contain micro-organisms or their toxins or metabolites in quantities

that present an unacceptable risk for human health.

2. Local Order No. 11/2003 (Public Health & Safety in the Emirates Dubai) lays down general
food safety requirements, according to which food must not be placed on the market if it is
unsafe. Food establishment operators have an obligation to withdraw unsafe food from the
market. In order to contribute to the protection of public health and to prevent differing
interpretations, it is appropriate to establish harmonised safety criteria on the acceptability of
food, in particular as regards the presence of certain pathogenic micro-organisms.

3. Microbiological criteria also give guidance on the acceptability of foodstuffs and their
processing, handling and distribution processes. The use of microbiological criteria should
form an integral part of the implementation of HACCP-based procedures and other hygiene
control measures.

4. For products where microbiological standards are clearly specified by Emirates Authority for
Standardization and Metrology (ESMA), the criteria specified in the standard should be met
by the food business. This annex shall be used as an additional source of information and
guidance for establishing additional controls for verification.

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 5. The safety of foodstuffs is mainly ensured by a preventive approach, such as implementation
of good hygiene and manufacturing practices based on the Food Code and application of
procedures based on hazard analysis and critical control point (HACCP) principles.
Microbiological criteria can be used in validation and verification of HACCP procedures and
other hygiene control measures. It is therefore appropriate to set microbiological criteria
defining the acceptability of the processes, and also food safety microbiological criteria setting
a limit above which a foodstuff should be considered unacceptably contaminated with the
microorganisms for which the criteria are set.

6. According to Local Order No. 11/2003, food establishment operators are to comply with
microbiological criteria. This should include testing against the values set for the criteria
through the taking of samples, the conduct of analyses and the implementation of corrective
actions, in accordance with food law and the instructions given by the competent authority. It
is therefore appropriate to lay down implementing measures concerning the analytical
methods, including, where necessary, the measurement uncertainty, the sampling plan, the
microbiological limits, the number of analytical units that should comply with these limits.
Furthermore, it is appropriate to lay down implementing measures concerning the foodstuff
to which the criterion applies, the points of the food chain where the criterion applies, as well
as the actions to be taken when the criterion is not met. The measures to be taken by the food
establishment operators in order to ensure compliance with criteria defining the acceptability
of a process may include, among other things, controls of raw materials, hygiene, temperature
and shelf-life of the product.

7. Local Order No. 11/2003 on official controls performed to ensure the verification of
compliance with food law, requires that official controls are carried out regularly, on a risk
basis and with appropriate frequency. Those controls should take place at appropriate stages
of the production, processing and distribution of food to ensure that the criteria laid down in
this regulation are complied with by food establishment operators.

8. The producer or manufacturer of a food product has to decide whether the product is ready
to be consumed as such, without the need to cook or otherwise process it in order to ensure
its safety and compliance with the microbiological criteria. The instructions for use of a
foodstuff are compulsory on the labelling when it would be impossible to make appropriate
use of the foodstuff in the absence of such instructions. Such instructions should be taken

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 into account by food establishment operators when deciding appropriate sampling frequencies
for the testing against microbiological criteria.

9. Sampling of the production and processing environment can be a useful tool to identify and
prevent the presence of pathogenic micro-organisms in foodstuffs.

10. Food establishment operators should decide themselves the necessary sampling and testing
frequencies and develop a sampling plan as part of their procedures based on HACCP
principles and other hygiene control procedures. However, it may be necessary in certain cases
to set harmonised sampling frequencies at community level, particularly in order to ensure the
same level of controls to be performed throughout the community.

11. Test results are dependent on the analytical method used, and therefore a given reference
method should be associated with each microbiological criterion. However, food establishment
operators can use analytical methods other than the reference methods, in particular more
rapid methods, as long as the methods are validated and provides equivalent results.
Moreover, a sampling plan needs to be defined for each criterion in order to ensure harmonised
implementation. It is nevertheless necessary to allow the use of other sampling and testing
schemes, including the use of alternative indicator organisms, on condition that these schemes
provide equivalent guarantees of food safety.

12. Trends in test results should be analysed, as they are able to reveal unwanted developments
in the manufacturing process enabling the food establishment operator to take corrective
actions before the process is out of control. It is strongly recommended that results be
recorded in a way that the results can be analysed easily. Food establishments can use
microsoft excel or web-based programs and data analytical tools that help analyse trends.

13. The microbiological criteria set in this document will be open to review and revised or
supplemented, if appropriate, in order to take into account developments in the field of food
safety and food microbiology. This includes progress in science, technology and methodology,
changes in prevalence and contamination levels, changes in the population of vulnerable
consumers, as well as the possible outputs from risk assessments.

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 14. The Food Safety Department will prioritise the testing of certain food products based on the
foodborne disease surveillance data and the incidence data. Food establishments shall include
such testing requirements when relevant to the business operations.

15. Food establishment operators shall ensure that foodstuffs comply with the relevant
microbiological criteria set out in Table 1. To this end the food establishment operators at
each stage of food production, processing and distribution, including retail, shall take
measures, as part of their procedures based on HACCP principles together with the
implementation of good hygiene practice, to ensure the following:
a. that the supply, handling and processing of raw materials and foodstuffs under their control
are carried out in such a way that the process hygiene criteria are met,
b. that the food safety criteria applicable throughout the shelf-life of the products can be met
under reasonably foreseeable conditions of distribution, storage and use.

16. As necessary, the food establishment operators responsible for the manufacture of the
product shall conduct studies to set the shelf life and to investigate compliance with the
criteria throughout the shelf-life. The following questions should be considered while
evaluating the product shelf life:
a. Has the manufacturer of the product carried out shelf-life studies to investigate compliance
with the relevant food safety criteria under reasonably foreseeable conditions of
distribution, storage and use?
b. Did the shelf-life studies include any or all of the following:
• Was the characteristics of the product determined including pH, water activity, salt
content, concentration of preservatives and the type of packaging system, taking into
account the storage and processing conditions, and the possibilities for contamination
of the product and the effect on the desired shelf-life?
• Was there a review or consultation on available scientific documents and/or research
data on the microbiological hazards associated with the food, after establishing the
characteristics of the product?
• Was any predictive mathematical modelling carried out for thee identified
microbiological hazards associated with the food and its characteristics?
• Were any laboratory tests carried out to investigate the ability of identified pathogens
to grow or survive in your product under different reasonably foreseeable storage
conditions? i.e. challenge tests

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 • Were any laboratory tests carried out to investigate the ability of identified pathogens
of concern that may be present in your product during the desired shelf-life under
reasonably foreseeable conditions of distribution, storage and use? i.e. durability tests
• Are there microbiological hazards which may influence the safety of your product
other than those addressed in GSO standards?
• Has a margin of safety been applied to the shelf-life established under reasonably
foreseeable conditions of distribution, storage and use?
• Have systems been placed to evaluate the product shelf-life as part of a regular review
of your food safety management system?

A2- 2 Testing Frequency and Criteria

1. Retail food service establishments that includes hotels, caterers, bakeries and manufacturers
for ready to eat packaged foods should conduct microbiological verification of foods based on
the risk assessment outcome of the Food Safety Management System. Food samples that are
tested regularly should include:
• Drinking water/ice
• Animal foods that are served raw or partially cooked before consumption
• High risk ingredients that are likely to introduce pathogens in to the food system
including but not limited to foods and ingredients that have been previously
associated with outbreaks
• Swabs of food contact surfaces

Note: Food service establishments shall refrain from testing foods that have been fully cooked,
especially if these food samples are collected immediately after cooking. If recontamination or spore
germination is expected in foods that have a shelf life of more than 4 hours, such products can be
tested for specific organisms of concern.

2. When the frequency of sampling is not specified by the regulatory authorities, the sampling
frequency must be determined by the food establishment operator. The type of food
establishments that have to determine food sampling include but is not limited to
manufacturing units, trading establishments, importers and exporters of food, catering units
that supply pre-packaged food to retailers etc.

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 The appropriate sampling frequency must be determined through a risk assessment process
considering the following:
• The microbial hazards of concern associated with the food, ingredients and the
environment in the production facility
• Susceptibility of the intended consumers of the food
• Intended use of the food
• Historical issues identified by monitoring
• Food safety management system.
Such plans must be periodically reviewed for the appropriateness by a competent team and sampling
frequency should be amended when necessary.

3. Food establishment operators shall perform testing as appropriate against the microbiological
criteria set out in this Annex, when they are validating or verifying the correct functioning of
their procedures based on HACCP principles and good hygiene practice.

4. Food establishment operators shall decide the appropriate sampling frequencies. Food
establishment operators shall make this decision in the context of their procedures based on
HACCP principles and good hygiene practice, taking into account the instructions for use of
the foodstuff.

Note: The frequency of sampling may be adapted to the nature and size of the food establishments,
provided that the safety of foodstuffs will not be endangered.

A2- 3 Specific Rules for Testing and Sampling

1. The analytical methods and the sampling plans must be standard and should be performed in
accredited laboratories that meet the competency requirements of the standard ISO/IEC
17025:2015.

2. Samples shall be taken from processing areas and equipment used in food production, when
such sampling is necessary for ensuring that the criteria are met. In that sampling the ISO
standard 18593:2018 shall be used as a reference method.

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 3. Food establishment operators preparing or manufacturing ready-to-eat foods, which may
pose a Listeria monocytogenes risk for public health, shall sample the processing areas and
equipment for Listeria monocytogenes as part of their sampling scheme.

4. The number of sample units of the sampling plans set out in this Annex may be reduced if the
food establishment operator can demonstrate by historical documentation that it has effective
HACCP-based procedures.

5. If the aim of the testing is to specifically assess the acceptability of a certain batch of
foodstuffs or a process, the sampling plans set out in this Annex shall be respected as a
minimum.

6. Food establishment operators may use other sampling and testing procedures, if they can
demonstrate to the satisfaction of the competent authority that these procedures are
validated and provide at least equivalent guarantees. Those procedures may include use of
alternative sampling sites and use of trend analyses and in-house testing methods.

A2- 4 Selection of Testing Criteria

The microbiological testing of ready-to-eat foods should be appropriate to the type of food sample
being examined and to the processing it has received. Not all the pathogen are equally applicable to all
food groups, nor should all the organisms listed be tested for routinely. Use the Table 4 that lists
pathogens and their associated foods to identify organisms of concern that have to be tested.
Interpretation of results should also be based on knowledge of the product components and the
production process. The significance of the microbiological tests that may be conducted is discussed
below.

A2- 4.1 Aerobic colony count

The Aerobic Colony Count or the total viable count, is one of the most common tests applied to indicate
the microbiological quality of food. The significance of ACCs, however, varies markedly according to
the type of food product and the processing it has received. When ACC testing is applied on a regular
basis it can be a useful means of observing trends by comparing ACC results over time.

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 Three levels of ACC are listed in Table 1 based on food type and the processing/handling the food has
undergone.

Level 1: applies to ready-to-eat foods in which all components of the food have been cooked in the
process/preparation of the final food product and, as such, microbial counts should be low.

Level 2: applies to ready-to-eat foods which contain some components that have been cooked and
then further handled (stored, sliced or mixed) prior to preparation of the final food or where no cooking
process has been used.

Level 3: ACCs not applicable. This applies to foods such as fresh fruits and vegetables (including salad
vegetables), fermented foods and foods incorporating these (such as sandwiches and filled rolls). It
would be expected that these foods would have an inherent high plate count because of the normal
microbial flora present.

If a specific ready-to-eat food is not included in table 1, food examiners and microbiologists should use
their own judgment to assess where a product would fit – based on the type of product, the processing
it has received, and the potential for microbial growth during storage.

Note: An examination of the microbiological quality of a food should not be based on ACCs alone. The
significance of high (unsatisfactory) ACCs cannot truly be made without identifying the
microorganisms that predominate or without other microbiological testing. When unsatisfactory
aerobic colony counts are encountered microbiologists should attempt to identify the microorganisms
that predominate. From these results, and additional detailed information about the food sample, it
should be possible to provide a more helpful interpretation of high aerobic colony counts.

A2- 4.2 Indicators

Enterobacteriaceae
The family Enterobacteriaceae includes many bacteria that are found in the human or animal intestinal
tract, including human pathogens such as Salmonella and Shigella. Enterobacteriaceae are useful
indicators of hygiene and of post-processing contamination of heat processed foods. Their presence
in high numbers (>104 CFU/gm) in ready-to-eat foods indicates that an unacceptable level of
contamination has occurred or there has been under-processing (e.g. inadequate cooking). Testing for
Enterobacteriaceae is not applicable to fresh fruits and vegetables or foods containing these.

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 Escherichia coli
The presence of E. coli in fully cooked ready-to-eat foods is undesirable because it indicates poor
hygienic conditions, which have led to contamination or inadequate heat treatment. Ideally E. coli
should not be detected and as such a level of <3 (the limit of the Most Probable Number test) has
been given as the satisfactory criteria for this organism. Levels exceeding 100 CFU/gm are
unacceptable and indicate a level of contamination, which may have introduced pathogens, or that
pathogens, if present in the food prior to processing, may have survived.

A2- 4.3 Pathogens

Coagulase-positive Staphylococci
Contamination of ready-to-eat foods with coagulase-positive staphylococci is largely as a result of
human contact. Contamination should be minimised through good food handling practices and growth
of the organism prevented through adequate temperature controls.
Unsatisfactory levels of coagulase-positive Staphylococci indicate that time/temperature abuse of a
food is likely to have occurred following improper handling during food preparation. A test for
enterotoxin, SET, may be appropriate where levels of coagulase positive staphylococci exceed 103
CFU/gm per gram or where poor handling practices are suspected but it is likely that viable organisms
may no longer be present in significant numbers. Levels of ≥104 CFU/gm are considered as potentially
hazardous as foods with this level of contamination may result in food borne illness if consumed.

Clostridium perfringens
Unsatisfactory levels of C. perfringens generally occur as a result of temperature abuse where cooked
foods are held at warm temperatures (<60 ºC, particularly room temperature) for extended periods of
time or cooled (to 5 ºC or below) too slowly. Foods associated with foodborne illness caused by C.
perfringens include joints of meat (especially large and rolled joints) and meat and vegetable dishes
such as stews and pies, sous vide foods and other vacuum packed or modified atmosphere packed
foods. The detection of high levels (>103 cfu per gram) of C. perfringens should result in an
investigation of the food handling controls used by the food business. Levels of ≥104 cfu per gram are
considered as potentially hazardous as consumption of foods with this level of contamination may
result in food borne illness.

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 Bacillus cereus and other Bacillus spp
An unsatisfactory level of B. cereus in cooked foods generally occurs as a result of inadequate
temperature control. As for C. perfringens, cooked foods should be held at or above 60ºC or at or
below 5ºC to prevent growth or held outside this temperature range for a limited time. Foods
associated with B. cereus food poisoning include cooked rice dishes, other cereal based foods such as
pasta/noodles, dairy based deserts and meat or vegetable dishes incorporating spices. The detection
of high levels (>103 cfu per gram) of B. cereus should result in an investigation of the food handling
controls used by the food business. Levels of ≥104 cfu per gram are considered potentially hazardous
as consumption foods with this level of contamination may result in food borne illness. Other Bacillus
species, such as B. subtilis and B. licheniformis, have also been associated with food borne illness and
may also be tested for.

Vibrio parahaemolyticus
Testing for V. parahaemolyticus is relevant to seafoods only. High levels of V. parahaemolyticus (>102
CFU/gm) in cooked seafoods indicates that the food has been inadequately cooked or cross-
contaminated after cooking with subsequent time/temperature abuse and should result in an
investigation of the food handling controls used by the food business. Higher levels (up to 102
CFU/gm) of V. parahaemolyticus in raw seafoods may be expected because of natural contamination
from the aquatic environment, however levels from 103 to 104 CFU/gm in raw seafoods would
indicate inadequate temperature controls since harvesting and should be considered as unsatisfactory.

Campylobacter
Campylobacter should not be present in ready-to-eat foods as consumption of food containing this
pathogen may result in food borne illness. The detection of campylobacter indicates poor food handling
controls, particularly cross contamination (especially where raw poultry is handled) or inadequate
cooking (e.g. raw or undercooked meat and poultry). The use of raw milk or of contaminated water
may be alternative sources of Campylobacter that should be considered.

Salmonella Spp.
Ready-to-eat foods should be free of Salmonella as consumption of food containing this pathogen may
result in food borne illness. The presence of this organism indicates poor food preparation and
handling practices such as inadequate cooking or cross contamination.
Consideration may also be given to investigating the health status of food handlers on the premises
who may have been suffering from salmonellosis or asymptomatic carriers of the organism.

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 Listeria monocytogenes
Listeria monocytogenes is widespread in the environment and can be isolated from a wide variety of
foods. Its detection in ready-to-eat foods which have not undergone a listericidal treatment, therefore,
does not immediately indicate a problem with food practices within the food establishment. Higher
levels of L. monocytogenes (102 CFU per gram), however, do indicate a failure with food handling
controls and based on current epidemiological evidence are considered a public health risk. Foods in
which all components have been cooked in the final food preparation, or have received some other
listericidal treatment, should be Listeria free. The detection of L. monocytogenes in such foods
indicates the food was inadequately cooked or the food was contaminated post preparation.
Additionally, the detection of L. monocytogenes in foods which have been prepared specifically for “at
risk” population groups such as the elderly, immunocompromised and infants should be considered as
potentially hazardous.

The risk posed by L. monocytogenes is dependent on the food and how long it is stored. Prior to
interpreting results (Table 1), the food should be categorised as follows:
Food Group 1 – ready-to-eat foods that will support the growth of L. monocytogenes and has been
stored prepared for greater than one day (e.g. packaged sandwiches), or
Food Group 2 – ready-to-eat food that will not support the growth of L. monocytogenes and has been
stored prepared for greater than one day (e.g. salads and dips with a low pH), or
Food Group 3 – ready-to-eat food that will be consumed immediately and has not been stored
prepared for greater than one day (e.g. freshly made sushi).

A2- 5 Categories of Microbiological Quality

Four categories of microbiological quality have been assigned based on aerobic colony counts, levels
of indicator organisms and the number or presence of pathogens.

Satisfactory: results indicate good microbiological quality.

No action required.

Acceptable: results are borderline in that they are within limits of acceptable microbiological quality
but may indicate possible hygiene problems in the preparation of the food.

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 Action: Re-sampling may be appropriate. Premises that regularly yield borderline results should have
their food handling controls investigated.

Unsatisfactory: results are outside of acceptable microbiological limits and are indicative of poor
hygiene or food handling practices.
Action: Further sampling, including the sampling of other foods from the food premise may be required
and an investigation undertaken to determine whether food handling controls and hygiene practices
are adequate.

Unacceptable: the levels in this range may cause food borne illness and immediate remedial action
should be initiated.
Action: Consideration should be given to the withdrawal of any of the food still available for sale or
distribution and, if applicable, recall action may be indicated. An investigation of food production or
handling practices should be instigated to determine the source/cause of the problem so that remedial
actions can commence.

Note: Interpreting results for ACC (Table 1) should take into account the processing and handling the
food has received, the type of packaging and the stage of shelf life:

• Processing and handling – the microbial level initially present will depend on the type and
duration of processing. For example, heat processes such as cooking will result in low counts
(<100 cfu/gm, canned products should be commercially sterile, and raw RTE foods will have
much higher counts due to the natural flora present. Handling after processing such as
slicing, portioning, packaging, etc. may increase the microbial load, noting this should be
minimised by good hygienic practices.
• Packaging – the type of packaging can influence the rate of microbial growth. For example,
vacuum packaging or modified atmosphere packaging will inhibit the growth of aerobic
organisms.
• Shelf life – foods sampled towards the end of shelf life will have a higher count than at the
point of production. It would be expected that this may be at the higher end of the ‘marginal’
range.

A2- 6 Follow-up Action in the Event of Unsatisfactory & Unacceptable Results

In the event of an unsatisfactory result for either a process hygiene or a food safety criterion, food
business operators must take specific actions. Such actions must include but not limited to:
• taking measures to find the cause of the unsatisfactory result in order to prevent recurrence.

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 • taking any other corrective actions defined in your HACCP-based procedures and any other
actions necessary to protect the health of consumers.
• withdrawing or recalling the foodstuff from the market in accordance with the requirements
of the Food Code or any other relevant legal requirement.
• take measures to find the cause of the unsatisfactory result in order to prevent recurrence.
• take any other corrective actions defined in the HACCP-based procedures and any other
actions necessary to protect the health of consumers.

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 Table – 1 Microbiological Limits for Assessment of Microbiological Quality of non -packaged Ready-
to-Eat Foods

Microbiological quality
Criterion Colony-Forming Unit (CFU) per gram unless specified
Class A Class B Class C Class D
Satisfactory Acceptable Unsatisfactor Unacceptable
y
Aerobic Colony Count (ACC) [30C/48hours]
Level1 < 104 104 – < 105 > 105 N/A
Level 2 < 106 106 – < 107 > 107 N/A
Level 3 N/A N/A N/A N/A
Indicator organisms (apply to all food categories)
E. Coli (total) < 20 20 – < 100 > 100 N/A
Enterobacteriaceae* < 102 102 –104 > 104
Pathogens (apply to all food categories)
Campylobacter spp. Not detected in N/A N/A Present in 25g
25g
E. Coli O157 Not detected in N/A N/A Present in 25g
25g
L. Monocytogenes Not detected in N/A N/A Present in 25g
25g
Salmonella spp. Not detected in N/A N/A Present in 25g
25g
V. Cholerae Not detected in N/A N/A Present in 25g
25g
V. Parahaemolyticus < 20 20 – < 100 100 – < 103 > 103
S. Aureus < 20 20 – < 100 100 – <104 > 104
C. Perfringens < 20 20 – < 100 100 – <104 > 104
B. Cereus < 102 102 – < 103 103 – < 104 > 104
N/A denotes “Not applicable”

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 Table – 2 Food Category Table for Aerobic Colony Count Assessment in non-packaged Ready to Eat
Foods

Food group Food item Level

Meat Beef burgers and kebabs 1
Dim sum 1
Pate (meat, seafood or vegetable) 2
Cooked Poultry (unsliced) 2
Preserved meat 3
Salami and fermented meat products 3
Sausages 1
Smoked meat 2
Sliced meat (ham and tongue) (cold) 2
Sliced meat (beef, poultry, etc.) (dried) 2
Steak and kidney / meat pies 1
Roasted Meat sold in retail 1
Seafood Crustaceans 2
Pickled fish 1
Other fish (cooked) 1
Oysters (raw) 3
Seafood meals 1
Shellfish (cooked) 1
Smoked fish 2
Dessert Cakes, pastries, slices and desserts – with dairy cream 2
Cakes, pastries, slices and desserts – without dairy cream
Cheesecake 1
Mousse / dessert 2
Tarts, flans and pies 1
Milk sweets 2
2
Savoury Bean curd 2
Cheese-based bakery products 1
Fermented foods 3
Flan / quiche 1

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 Dips 2
Mayonnaise / dressings 1
Samosa 1
Satay 2
Vegetable Coleslaw / salads (with or without meat) 2
Fruit and vegetables (dried) 2
Fruit and vegetables (fresh) 3
Rice 1
Vegetables and vegetable meals (cooked) 1
Dairy Cheese 1
Ice-cream (dairy and non-dairy) 1
Ice lollies / sorbet 1
Yoghurt / frozen yoghurt (natural) 3

Food group Food item Level

Ready-to-eat meals Pasta / pizza 1
Fully cooked Meals (others) 1
Sandwiches With salad 3
Sandwiches Without salad 2
Filled rolls 1
Sushi & sashimi Fish fillet and fish roe sashimi / sushi 2

Table – 3 Summary of Bacterial Pathogens and Foods Associated with their Outbreaks

Pathogen Associated foods Why

Bacillus cereus Cooked foods such as: Spores are widespread in the
vii. rice dishes including environment and may be
sushi present on raw ingredients.

viii. potato and pasta dishes The spores survive and are
activated by cooking. When
ix. meat, vegetable and fish
food is then cooled too slowly
dishes (stews, curries
or displayed out of
etc.).
temperature control for

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 Pathogen Associated foods Why

extended periods, warm

conditions allow for
vegetative cells to grow to
high levels and produce
toxins.

Campylobacter spp. Main food vehicles: Campylobacter spp. can

x. undercooked/improperly colonise the intestinal tract of
handled poultry food-producing animals, such

xi. raw meat as chickens, cattle, sheep and

pigs. Inadequate processing
xii. unpasteurised milk
(e.g. undercooked poultry,
xiii. contaminated water.
unpasteurised milk) and cross
contamination of RTE foods
or food contact surfaces with
raw meat and poultry can
result in sufficient numbers
being present in food to
cause illness.

Clostridium Cooked foods such as: Spores are widespread in the

perfringens xiv. meats, particularly rolled environment and are a part of
and large joints normal intestinal flora of

xv. meat containing animals. The spores survive

and are activated by cooking.
products such as stews,
Slow cooling/reheating,
gravies, curries and pies
particularly of large volumes
xvi. vegetable dishes
of food, provides warm,
(curries, soups etc.) anaerobic conditions that
allow for vegetative cells to
grow to high levels that cause
illness when ingested.

Listeria L. monocytogenes is
monocytogenes RTE foods that can support the growth of L. widespread in the
monocytogenes and have an extended environment and able to

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 Pathogen Associated foods Why

refrigerated shelf life. Foods that have been persist in food processing
associated with outbreaks include soft cheeses, environments. RTE foods can
delicatessen meats, cooked chicken, smoked become contaminated post
seafood, salads and rockmelon. processing through
contamination from food
contact surfaces. L.
monocytogenes is able to
grow at refrigeration
temperatures and can reach
high levels in food that
supports its growth.
Salmonella spp. A wide range of Salmonella is widely dispersed
foods have been implicated in outbreaks of in the environment. A primary
foodborne salmonellosis: reservoir is the intestinal
xvii. animal products such as tracts of vertebrates,
eggs (particularly raw or including livestock, wildlife,
lightly cooked egg domestic pets, and humans.
Contaminated raw foods that
dishes), poultry, raw
are eaten without further
meat, milk and dairy
processing (such as cooking),
products
cross contamination during
xviii. fresh produce (such as food handling and poor
leafy greens, seed hygiene and temperature
sprouts, melons) control practices are factors
xix. low moisture foods such contributing to foodborne
as spices, peanut butter, salmonellosis.
chocolate and flour.

Shiga toxin- Foods include: Ruminants, in particular

producing xx. inadequately cooked cattle and sheep, are the
Escherichia coli ground beef (hamburger major animal reservoir of
patties) STEC. Infected animals shed
(STEC)
the bacteria in their faeces,
xxi. uncooked fermented
resulting in contamination of
comminuted meat (e.g.
the environment.
salami)

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 Pathogen Associated foods Why

xxii. raw or inadequately Primary products (such as

pasteurised dairy meat, milk and fresh produce)
products (milk and can be either contaminated
directly by faecal material or
cheese)
indirectly via contaminated
xxiii. fresh produce such as
water or soil. STEC infection
leafy greens and
is associated with
sprouted seeds. contaminated foods that are
eaten without further
processing or have been
inadequately processed.

Staphylococcus A variety of foods, particularly those high in Food handlers are the main
aureus and other protein and requiring extensive handling during source of food contamination

coagulase-positive preparation. These can include: via direct contact

staphylococci xxiv. meat and meat products (staphylococci can normally

xxv. poultry and egg products be present in people’s nasal
xxvi. milk and dairy products passages, throat and skin).
Contamination of food can
xxvii. cream or custard filled
occur via hands or respiratory
bakery products
secretions. Time and
xxviii. sandwich fillings.
temperature abuse of
contaminated food can result
in growth of S. aureus and
production of enterotoxin in
the food.

Vibrio Foods predominantly associated with foodborne V. parahaemolyticus occurs in

parahaemolyticus illness caused by V. parahaemolyticus are fish, coastal and estuarine waters
shellfish and crustaceans (particularly raw and is a natural contaminant
molluscs and crustacea). of seafood. Initial levels will
depend on environmental
factors at harvest. Illness is
associated with eating raw or
lightly cooked seafood, or
cooked seafood that has been

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 Pathogen Associated foods Why

cross contaminated.
Inadequate refrigeration of
seafood contaminated with
V. parahaemolyticus allows
growth to levels that cause
illness.

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 ANNEX 3 – REQUIREMENTS
PERTAINING TO IMPLEMENTATION
OF FOOD SAFETY MANAGEMENT
SYSTEM

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 A- 3.1 Introduction

Local order No: 11, 2003 from Dubai Municipality requires all food establishments to implement and
maintain a risk based food safety management system. This annex specifies the requirements for the
implementation of food safety management system in Dubai and addresses the roles, responsibilities
and requirements of all stakeholders.

Requirements of this annex are generic it is applicable to all organizations in the food chain, regardless
of size and complexity. Organizations that are directly or indirectly involved include, but are not limited
to food manufacturers, retailers, food services, catering services, cleaning and sanitation services,
transportation, storage and distribution services, primary producers, farms, aqua and hydroponic
farms, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact
materials, and primary producers.

A-3.2 Objectives
• Facilitate the implementation of HACCP based food safety management system.
• Ensure competence of individuals involved in the audit process.
• Ensure standardisation, comparability and transparency throughout the entire supply chain
from primary production to sale or consumption.
• Provide guidance food establishments and certification bodies
• Ensure smooth transition from paper-based to digitalised management of food safety
management system

A-3.3 Scope
The relevant clauses of this annex are applicable to the following types of organisations as specified.
The businesses include:
• Food establishments operating in the Emirate of Dubai.
• Certification bodies that offer third party audit and certification for Food Safety Management
systems in Dubai under the accreditation from EIAC
• Firms that offer consultation or training relevant to food safety management systems
• Firms that offer ‘Second party’ audits, where such audit reports are used as an evidence of
compliance to food safety management system requirements of Dubai Municipality

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 This annex must also be used as a primary reference for developing and maintaining a food safety
management system.

A-3.4 Reference Documents

The Annex is based on the following documents:
• Joint FAO/WHO Codex Alimentarius Commission, General Principles of Food Hygiene,
CAC/RCP 1-1969, Rev. 4 (2009).
• Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application,
Annex to CAC/RCP 1-1969, Rev. 4 (2009).
• ISO 22000:2018, Food safety management systems - Requirements for any organization in
the food chain.
• ISO/IEC 17021-1:2015, Conformity assessment — Requirements for bodies providing audit
and certification of management systems.
• IFS, Standard for auditing quality and food safety of food products, Version 6.1.
• HACCP Certification Scheme concerning “The Requirements for a HACCP based Food Safety
System”, Version 5.1 - June 2016.
• FSSC 22000 Version 5 – May 2019.

SECTION A - REQUIREMENTS FOR BODIES PROVIDING CERTIFICATION OF HACCP BASED

FOOD SAFETY MANAGEMENT SYSTEM

A-3.5 Rules and Requirement Pertaining to Certification Bodies

a. Certification Bodies that offer Food Safety Management System Certification shall be
accredited by Emirates International Accreditation Centre (EIAC) based on ISO/IEC 17021-1
and ISO/TS 22003 standard. Certification bodies can be accredited for one or more categories
as mentioned in Table 1 of this Annex.
b. Certification bodies shall apply the requirements of ISO/IEC 17021-1 and ISO/TS 22003 for
the schemes used for accreditation.
c. Certification bodies shall only grant an ISO 22000 or HACCP based food safety management
system certification to the food establishment only if there are no critical non-conformance
remains open. All critical non-conformances must be closed before granting certification.

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 d. Certification bodies shall have an online verification system in place for issued certificates. It
shall provide name and location of client, scope of certification, date of certification/expiry and
information related to expanding/reducing the scope of certification.
e. Certification bodies shall provide the Food Safety Department with access to records and
documentation related to certification activities when required.
f. Certification bodies shall notify to Food Safety Department about the audit schedule for the
establishment located in the Emirate of Dubai at least one week prior to the audit scheduled
date along with the management representative’s name, auditor name, location and detailed
audit plan.
g. When necessary, the certification bodies shall take appropriate action to suspend or withdraw
certifications based on the recommendations of the authorised officers from the Food Safety
Department.
h. Certification Bodies shall use multi-site sampling only for categories FSD-AI, FSD-AII, FSD-D,
FSD-FI, FSD-FII, FSD-GI & FSD-GII (Table 1).
i. Certification bodies shall document the audit time calculation including justifications for
reduction or addition of time based on the minimum audit duration.
j. Certification bodies shall take efforts to ensure that documents including digital records are
verified on site. At least 75% of the calculated audit man- days must be used for onsite
verification of both processes and documentation.
k. Certification bodies shall conduct regular surveillance audit and the surveillance audit
frequency depends on the type of organization as mentioned in Table 1 of this annex.
l. The interval between stage I (pre-certification) and stage II (Certification) shall not be longer
than 6 months.
m. The certification body shall assess all the major food production sites, verify the effectiveness
of control measures for CCPs during the certification cycle.
n. The certification body shall perform at least 2 unannounced audits during the certification
cycle after the initial certification audit and within each three (3) year period thereafter.
Blackout days may be agreed in advance between the certification body and the food
establishment.
o. When required by the food establishment or the concerned authorities, the certification body
shall conduct unannounced surveillance audits. However, certification audit shall not be
performed unannounced.
p. When announced audits are required, certification bodies shall not notify the date nor share
the audit plan with the food establishment until the opening meeting.

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 q. The auditor shall start the audit with an inspection of the production facilities commencing
within 1 hour after he/she has arrived on site.
r. The Certification body shall decide which of the surveillance audits shall be chosen for the
unannounced audit.
s. The certification body shall withdraw the certificate, if the food establishment refuses to
participate in the unannounced audit.

SECTION B - REQUIREMENTS RELATED TO HACCP BASED FOOD SAFETY MANAGEMENT

SYSTEM

A-3.6 Management responsibility

The management of the establishment is accountable for the safety of the products manufactured,
processed or handled in their facility. The management of the establishment shall ensure that relevant
regulatory requirements are implemented effectively through:
- allocation of adequate resources
- implementing food safety control measures
- management of suppliers and service providers
- ensuring competency of employees
- promoting a good food safety culture

A-3.6.1 Policy

a. Top management shall define, document and implement a food safety policy that outlines:
• Commitment of the organization to provide safe food.

• Position of the organization in the food chain.

• Procedure used to comply the customer and regulatory requirements.

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 • Commitment to continually improvement of its food safety management system; and

• Supported by measurable objectives.

b. Management shall communicate, implement and maintain the food safety policy at all levels
of the organization & shall verify the implementation & suitability of the policy periodically
and review the outcome.

A-3.6.2 Responsibility and authority

a. Top management shall ensure that the responsibilities & authorities of the staff involve in
handling food and/or controlling and ensuring the safety and suitability of the food are clearly
defined & communicated within the organization.
b. Where the support of an external expert is required for the development, implementation or
review of the system; a written agreement shall be included in which the responsibilities and
authorities of the external expert are described.

A-3.6.3 Assemble Food Safety Team

a. Establishment management shall assemble a Food Safety Team comprises of member with
multi-disciplinary knowledge and experience in developing, implementing & maintaining the
food safety management system.
b. Management shall define and document the minimum qualification criteria, including required
expertise for all team members.
c. The team shall have adequate knowledge about food safety hazards & HACCP principles.
d. Top management shall also appoint a Food Safety Team leader.
e. Food Safety Team Leader shall have in-depth knowledge of HACCP and able to demonstrate
competence in implementing food safety management system.
f. Food Safety Team Leader shall be responsible and be authorized to manage the team,
determine the need of trainings, ensure that the system is established, implemented,
maintained and updated.

A-3.6.4 Resource management

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 a. The management of the establishment that implements food safety management system shall
provide adequate resource to Food Safety Team in a timely manner to develop, implement and
maintain the HACCP based food safety management system.
b. Management of the establishment shall provide adequate resources to:
• Provide appropriate infrastructure & work environment needed for the implementation of the
system requirements.
• Recruit competent staff with appropriate education, training, skills and experience for effective
development, implementation & continuous improvement of system.
• Provide necessary training to ensure personnel have the necessary competencies.

A-3.7 Product Description

a. The food safety team shall fully specify and document the description of each product
b. This specification shall clearly define the following:
• Product name & general product description.
• Biological, chemical and physical characteristics relevant to food safety.
• Product specifications (like shelf life, storage conditions, labelling requirement,
appearance, weight, allergen information, packing material etc.).
• Method of production.
• Transportation methods.
• Preparation and/or handling before use or processing.
• Acceptance criteria or specifications.
c. The food safety team shall also identify statutory and regulatory food safety requirements
related to the above.

A-3.8 Identify Intended and Unintended Use

a. The intended use shall be defined based on the expected use of the product by the
intermediate as well as the end user of the product.
b. The food safety team shall identify and document the consumer group of each product
/process. This should include:
• target consumer groups,
• the potential for consumption of the population such as babies and children, pregnant
women, elderly people, allergenic or sick people,
• requirements for further processing, if applicable,
• potential alternative use of the product.

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 c. The food safety team shall review and document the intended use of the product periodically.
The review must be done when there is a change in recipe, new legislations or when new risks
are identified.
d. Any unintended but reasonably expected mishandling and misuse of the end-product shall be
considered and documented. The information must be provided to the customer when
necessary.

A-3.9 Flow Diagrams

a. The Food Safety Team shall prepare a clear, accurate, sufficiently detailed flow diagram of the
products/processes. Flow diagram shall include all steps in the operation in a sequence with
details of raw materials; intermediate products; end products; by-products and waste release;
description of outsourced processes; and rework and recycling.
b. The flow diagram shall be clear and complete enough so that people unfamiliar with the
process can quickly comprehend the processing stages.

Note: The flow diagram should clearly list the process step (e.g. Cooking of meat to 75 C)) and not
limited to the name of the process (e.g. Cooking).

A- 3.10 Verification of flow diagram

a. The Food Safety Team shall conduct the onsite verification of flow diagram. Upon completion
of the process flow diagram (PFD), members of the team shall visit the processing area to
verify the flow diagram. This is known as "walking the line" a step by step practice to check
that all information regarding materials, equipment, controls etc. have been taken into
consideration during the preparation of the process flow diagram. Aspects such as time of
production, deviations caused by different shift patterns, start-up, shut down, cleaning and
especially night shifts shall be considered.
b. The verifications shall be conducted annually or when there are any changes in the ingredient,
product, process, equipment or the lay out in order to timely identify and document the
changes/modifications of the process and assess risks to the safety of the food.
c. Records of all such activities shall be maintained.

A-3.11 Hazard Identification and Analysis

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 The Food Safety Team shall identify, analyse and evaluate all hazards that may be reasonably
expected to occur. Team shall document all the relevant records & documents.

3.11.1 Hazard identification

a. The Food Safety Team shall identify the reasonably expected to occur hazards (biological,
chemical and physical) that exist in the flow of food (include all products, processes and the
pre-requisite program). The identification of reasonably expected to occur hazards shall be
based on but not limited to:
• Information related to characteristics of raw material and end products (product
specifications),

• Intended use of the product,

• Raw materials and ingredients,

• Process control within the chain,

• Characteristics of all used processes, including subcontracted services, etc.,

• External information such as scientific/epidemiological data, etc.,

• Sequence of the steps,

• Information related to process equipment, utilities/services and surroundings.

b. The Food Safety Team shall determine & record acceptable level of all the identified hazards
in the end-product. Statutory, regulatory & customer requirements and intended use shall be
considered while deciding the acceptable level of hazards.

A-3.11.2 Hazard Analysis

a. The Food Safety Team shall conduct a hazard analysis for every hazard, to identify the hazards
which shall be eliminated or reduced to an acceptable level to produce safe food.
b. The Food Safety Team shall determine & record the appropriate control measures or
combination of control measures necessary to prevent, eliminate or reduce identified food
safety hazards to acceptable levels. Team shall consider the statutory, regulatory & customer
requirements and intended use of the product while deciding the control measures.

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 c. The Food Safety Team shall document the methodology and the outcome of the hazard
analysis.
d. In case no control measure exists, the Food Safety Team shall modify the product or process
at that step, or at any earlier or later stage, to include an appropriate control measure.

A-3.12 Establishing the HACCP plan

The Food Safety Team shall include following information in the HACCP plan:
• Detail of CCP
• Hazard to be controlled
• Identified control measure (s)
• Critical limit for each CCP
• Monitoring and measuring procedure
• Corrective actions
• Verification procedure
• Responsibilities
• Records.

A-3.13 Determination of CCP

a. The Food Safety Team shall assess each control measure & identify the CCP intended to
prevent eliminate or reduce these hazards to an acceptable level. Food Safety Team may
require more than one control measure to control a hazard or may control more than one
hazards by a single control measure.
b. The identification of a CCP in the HACCP based Food Safety Management System can be
facilitated by the application of a decision tree or any similar methodology. Application of
such methodologies is helpful to determine whether the step is a CCP for the identified
hazard.
c. The Food Safety Team shall document the methodology and the outcome of this step.

A-3.13.1 Critical Limits for each CCP

a. The Food Safety Team shall define appropriate & measurable critical limit for each CCP.
These critical limits provide the baseline for measuring the effectiveness of food safety
procedures.

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 b. The Food Safety Team shall also validate the critical limits to ensure that critical limits
effectively provide the level of control required.
c. The Food Safety Team shall use research/scientific literature, international or local
standards, scientific studies, expert guidance to determine the appropriate critical limits.
d. The Food Safety Team shall document the methodology and rationale for the chosen
critical limits. Critical limits based on subjective data (such as visual inspection of product,
process, handling, etc.) shall be supported by instructions or specifications and/or
education and training.

A-3.14 Monitoring and measuring procedure

a. The Food Safety Team shall establish a monitoring procedure to ensure if the critical limits
are being met and CCP is in control.
b. The monitoring procedure shall include but not limited to critical limit of the CCP,
monitoring methodology, monitoring frequency, devices used, its calibration detail, person
responsible for monitoring & evaluation of monitoring records/results.
c. Monitoring interval shall be reliable enough to ensure the hazard is being controlled &
shall be done at a frequency proportional to the degree of consumer risk involved.
d. Monitoring procedure shall be simple & easy to follow.
e. Results of the monitoring such as monitoring reports, Non-Conformance Report,
Corrective Action Report, etc. shall be recorded to ensure the CCPs are being monitored
on a regular basis.

A-3.15 Corrective actions

a. The Food Safety Team shall develop, document & implement an appropriate correction &
corrective action procedure whenever a critical limit is not met.
b. The Food Safety Team shall document the corrective actions to be taken in case the critical
limit is exceeded for CCP. The procedure shall also include the process to investigate the
cause of the deviation.
c. Documented procedures shall also include appropriate handling of potentially unsafe
products & procedure to release such product.
d. The Food Safety Team shall conduct a root cause analysis to identify the cause of non-
conformance and eliminate the root cause to prevent the recurrence.
e. A documented justification for the corrective action to be taken shall be available, including
the responsibilities and authorities of the personnel involved.

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 A-3.16 Verification of HACCP Based Food Safety Management System
a. The Food Safety Team shall establish, document and implement procedures for verification
of the HACCP based food safety management system. Verification shall be conducted to:
• ensure the adequacy of HACCP plan & PRPs to control the hazards identified as likely to
occur,
• confirm that the implemented system meets the planned arrangements and the HACCP
based food safety management system requirements established by the organization,
• verify the need for updating or improving the system,
• identify trends which indicate a higher incidence of potentially unsafe products,
• verify the effective implementation of corrections and corrective actions taken by the food
establishment.
b. Documented verification procedure shall include purpose, method, responsibilities,
frequency & detail of the records.
c. Verification results shall be recorded and shall be communicated to the Food Safety Team.

Ongoing verification
d. Ongoing verification shall occur at a frequency that can ensure the HACCP plan is being
followed continuously. On-going verification activities shall include:
• Observing the person doing the monitoring (e.g. is monitoring being done as planned.)
• Reviewing the monitoring record (e.g. Are records completed accurately? Do records show
that the predetermined frequency of the monitoring is followed? Was the planned
corrective action taken when the person monitoring found & recorded that the critical limit
was not met? Moreover, do records of the calibration of monitoring equipment indicate
that the equipment was operating properly?)

System verification
e. System verification helps the operator to:
• Ensure the HACCP based food safety management system is implemented & the HACCP
plan is being followed
• Improve the system & HACCP plan by identifying weaknesses
• Eliminate unnecessary or ineffective controls
• Determine if the HACCP plan needs to be modified or updated.

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 f. HACCP based food safety management system verification shall be conducted less
frequently (e.g., yearly) than on-going verification. It shall be planned to determine if:
• Any new product/processes/menu items have been added to the menu,
• Suppliers, customers, equipment, or facilities have been changed,
• The SOPs are current & implemented,
• The worksheets are still current,
• The CCPs are still correct, or if new CCPs are needed,
• The critical limits are set realistically & are adequate to control the hazard,
• Monitoring equipment has been calibrated as planned.
Verification results shall be recorded and shall be communicated to the Food Safety Team.

A-3.17 Internal audit

a. The Food establishment shall conduct regular internal audit to measure its effective
implementation and to determine whether the system conforms:
• with the planned arrangements

• with the requirements of the Annex

• with the requirements of customer;

b. Food establishment shall develop, implement & maintain an internal audit plan based on the
product/process type, areas to be audited as well as the results of previous audits.
c. The audit plan shall include audit criteria, scope, frequency and methods.
d. Food establishment shall consider objectivity and impartiality of the audit process while
selecting auditors.
e. The documented internal audit procedure shall include the roles & responsibilities and
requirements for:
• planning and conducting audits

• reporting results and

• maintaining records.

A-3.18 Evaluation of Verification Activities

The Food Safety Team shall evaluate & analysis the results of all verification activities i.e. ongoing
verification, internal audit, external audit etc. If the evaluation & analysis of verification activities

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 shows deviation from planned arrangement, then the organization shall take following actions to
achieve the required conformity:
• Review of existing SOPs & its communication to all levels

• Review of Hazards identification, Hazard analysis, PRPs & HACCP plan

• Review the effectiveness of training activities.

A-3.19 Management Review

a. Management shall review the Food Safety Management System at planned intervals to ensure
continuing suitability, adequacy and effectiveness.
b. The finding of Food Safety Management System verification, previous management review,
internal, external audit and new circumstances or emergency situations that could affect the food
safety shall be used as input for this review.
c. The review shall evaluate the need for changes to the HACCP system, including product safety,
policy and objectives.
d. The review shall provide evidence of the commitment to improve the HACCP system and its
performance.
e. Records of management reviews shall be maintained.

A- 3.20 Documentation and record keeping

a. Efficient and accurate documentation and record keeping is essential to implement and maintain
an effective food safety management system. Documentation and record keeping must be digital
as far as possible and paper-based records shall be maintained only when an alternative system is
unavailable.
b. Food establishment shall maintain document and records in order to ensure conformity with the
requirements of this Annex and all applicable legislation and regulations. Documents and records
shall cover all processes, procedures and control measures.
i. All documents and records shall accurately recorded on digital platform provided by the Food
Safety Department. Where the option to record the data in digital format is not available,
such data must be recorded manually.
ii. Establishment shall have a documented procedure for the control of documents and records.
All the amendments and their reasons shall be documented.
iii. Documentation should be appropriate to the nature and size of operation.

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 A-3.21 Validation
Validation is an essential part of food safety management system. The objective of validation is to
ensure that the hazards identified by the Food Safety Team is accurate and the identified hazards
will be effectively controlled and evaluated under the proposed plan. Validation also provide
evidence that the selected specific control measures are suitable to control hazards and produce a
safe product, which meets all regulatory & customer requirements.

a. The Food Safety Team shall validate the hazard identification, risk assessment & control
measures or combination of control measures.
b. The Food Safety Team shall validate the identified hazards & methodology used to assess
the significance based on sound scientific data, knowledge or available local/international
regulation/ technical requirements.
c. Prior to implementation, the Food Safety Team shall also validate the control measures to
ensure that these:
o are effective and capable of achieving the intended control of the food safety hazard

o can prevent the production of unsafe product &

o are effective to obtain end products that meet all regulatory & customer
requirements.

d. The Food Safety Team shall review the system & update the validation of hazard
identification, risk assessment & control measures whenever the organization introduces
changes such as but is not limited to:
o Change in control measures (i.e. process parameters, rigorousness and/or their
combination)

o Change in raw materials

o Change in processes

o Change in manufacturing technologies

o Change in methods of distribution

o Change in characteristics of the finished product or the intended use of the product.

e. Records of validation shall be maintained.

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 A-3.22 Pre-requisite program
The food business operator shall establish, implement and maintain pre- requisite programs
(PRP). PRP shall be well established (appropriately specified and documented), fully operational
and integrated in the HACCP system, and be verified. The food establishment management shall
also consider specific food safety requirements such as legislations in Dubai, UAE’s national
regulations and any regional or internationals standards and requirements.

The following requirements of the Food Code should be met:

i. Establishment: design, layout, construction and facilities (all the requirement of clause
2.2 to 2.21 of this Code)
ii. Control of operation (all the requirement of clause 3.2 to 3.11 of this Code)
iii. Maintenance, cleaning and sanitation (all the requirement of clause 4.1 to 4.2.6 & 4.5 of
this Code)
iv. Pest Control (all the requirement of clause 4.3 to 4.4 of this Code)
v. Personal hygiene (all the requirement of clause 5 of this Code)
vi. Product information (all the requirement of clause 3.2.3.2 & 8.1 & 8.2 of this Code)
vii. Training (all the requirement of clause 6 of this Code)
viii. Product Traceability and Recall (all the requirement of clause 8.8 of this Code)
ix. Approved suppliers (all the requirement of clause 3.2.2 of this Code)
x. Emergency preparedness plan (all the requirement of clause 8.10 of this Code)
xi. Food fraud (all the requirement of clause 8.13 of this Code)
xii. Management of allergen (all the requirement of clause 3.6 of this Code)
xiii. Waste management (all the requirement of clause 2.14 & 2.15 of this Code)

Section C- Rules and Requirements Pertaining to Auditors of Food Safety Management System

A-3.23 General Requirements

a. Certification Bodies shall have adequate competent personnel for the specific tasks and
responsibilities mentioned in this Annex.

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 b. Certification Bodies shall only use auditors and technical experts (including external auditors
and external technical experts) approved by the Food Safety Department.
c. The auditor shall be a full-time employee in a certification body accredited by Emirates
International Accreditation Centre (EIAC).
d. Certification bodies shall monitor the continuous professional development of auditors.

A-3.24 Requirements for Approval of Auditors, Consultants and Trainers

a. Auditors, consultants and trainers who offer food safety management system related services
must be registered as a Technical Expert on Food watch platform of Dubai Municipality.
b. Auditors, consultants and trainers who offer services to food businesses must meet the
requirements specified for Technical Experts as per Annex 4 for Food Code.

A-3.25 Requirements for Qualification, Experience and Knowledge

Auditor shall demonstrate that he/she has the relevant qualifications, knowledge, experience, and
skills in food safety and auditing field.

a. Food Safety Qualification

Food Safety Management System auditors, consultants and trainers shall meet the food safety
qualification requirements of Food Safety Trainers as listed in Annex 4 of this code.

b. Food Safety Experience

Food Safety Management System auditors, consultants and trainers shall meet the food safety
experience requirements of Food Safety Trainers as listed in Annex 4 of this code.

c. Auditing Experience and Qualifications

i. Auditor shall successfully complete an accredited Food Safety Lead auditor course offered by
accredited certification body.

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 ii. A minimum of fifteen (15) complete accredited food safety audits (minimum 20 mandays)
shall be completed as a lead auditor in different food companies in last one year.
iii. Auditor should also have specific & practical knowledge related to product scope.

d. Continuing Professional Development (CPD) for Auditors

Food Safety Management System auditors, consultants and trainers shall meet the CPD requirements
of Food Safety Trainers as listed in Annex 4 of this code.

A- 3.24 Requirements for Consultants and Trainers of Food Safety Management System

a. Consultants who offer food establishments with consultancy in food safety management
system shall obtain prior approval from the Food Safety Department as a consultant. The
approval of the consultant will be limited to specific business activities based on the
competency of the consultant.
b. Trainers who offer qualifications related to Food Safety Management System implementation
and/or Auditing require prior approval from the Food Safety Department. The trainer should
meet the relevant requirements of Annex 4 of the Food Code.

Table 1
List of Businesses that Require Mandatory Third-Party Certification

Surveillance
Category
Categories Sub Categories Example requirements
Code
(Minimum)

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 Once every
year if the
Food
inspection
Farming of Animals
Packing and storage of Grade is A, B
FSD-AI for Meat, poultry,
eggs or C, and
eggs, dairy, honey
Once every
Processing 1 -
six months if
Farming of Animals
the grade is C
including all activities
D or F
after farming, e.g.
slaughtering Once every
year if the
meat, poultry, eggs,
Food
dairy and fish products
inspection

Farming of Fish and Packing and storage of Grade is A or

FSD-AII B, and Once
Seafood fish and seafood
every six
months if the
grade is C, D
or F

Once every
year if the
Food
inspection
Farming of Plants Packing and storage of Grade is A, B
FSD-BI (other than grains fresh fruits and or C, and
Processing 2 -
and pulses) vegetables Once every
Farming of Plants six months if
the grade is C
D or F

Once every

FSD-BII Farming of grains Packing and storage of year if the

and pulses grains and pulses Food
inspection

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 Grade is A, B
or C, and
Once every
six months if
the grade is C
D or F

Once every
year if the
Food
inspection
Processing of Production of seafood, Grade is A or
FSD-CI perishable animal meat, eggs, dairy and B, and Once
products fish products every six
months if the
grade is C, D
or F

Once every
year if the
Food
inspection
Food Manufacturing
Processing of Production of fruits Grade is A or
FSD-CII perishable plant and fresh juices, B, and Once
products vegetables. every six
months if the
grade is C, D
or F

Once every
Production of mixed year if the
animal and plant Food
Processing of
FSD-CIII products including inspection
perishable animal
pizza, lasagne, Grade is A or
and plant products
sandwich, dumpling, B, and Once
ready to-eat meals every six
months if the

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 grade is C, D
or F

Once every
year if the
Production of food Food
products from any inspection
Processing of source that are stored Grade is A or
FSD-CIV ambient stable and sold at ambient B, and Once
products temperature like every six
canned products; months if the
biscuits; snacks; etc. grade is C, D
or F

Once every
year if the
Food
inspection

Food service Grade is A or

FSD-D1 Hotels
B, and Once
operations
every six
months if the
grade is C, D
or F

Once every
year if the
Food
inspection
Catering Facilities and
Grade is A or
FSD-D2 Central Processing
B, and Once
Units
every six
months if the
grade is C, D
or F

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 Once every
Provision of perishable year if the
food products such as Food
Trading and poultry and meat, egg, inspection
Distribution of cut fruits and Grade is A or
FSD-FI highly perishable vegetables, vacuum B, and Once
and high risk food packed foods, juices every six
products and beverages that months if the
require temperature grade is C, D
control. or F
Trading and
Distribution Once every
year if the
Food

Trading and inspection

Trading of foods that Grade is A, B
Distribution of non-
FSD-FII are stored at ambient
perishables and low or C, and
temperature. Once every
risk foods
six months if
the grade is D
or F

Table 2
Scoring Food Safety Management System Compliance Requirements

FSMS COMPLIANCE SCORES FOR FOOD SAFETY

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 Group FSMS: Foodwatch FSMS: Foodwatch FSMS: Certification
Protect Protect Certification (Third party)
Implementation (second party)

Food establishments 10% 10% 80%

in Table 4

Restaurants with 10 % 10% 80 %

Catering activity

Catering Facilities, 10 % 10% 80 %

Central Kitchen
Facilities, Central
Processing Units

Departmental Stores 10 % 10% 80 %

Restaurants with 25 % 25 % 50%

complex meal
processes (Cook-chill)
that offer food to
more than 1000
customers per day,
Restaurants that
prepare and serve
raw or partially
cooked animal foods

Restaurants that 50% 40 % 10%

serve to less than
1000 customers per
day,
Café/Coffee/Coffee
Shop/Cafeteria,
Supermarkets with
food
processing/Kiosks

Public Cook/Party 50% 40 % 10%

Cook

Food Retail – 100%

Groceries/Mini-
stores

Temporary Food 100%

Facilities/Events

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 Note: The scores are cumulative in nature. Certification to Foodwatch Protect is a mandatory
requirement that is necessary to apply for Food Safety Management System Certification.

Foodwatch Protect Certification would require a second party confirmation that the food
safety management system has been implemented.

Table 3
Foodwatch- Compliance Criteria

The following criteria must be met to obtain Foodwatch Protect Certification

REGISTRATION AND DATA REQUIREMENTS

The profile of the food establishment must be complete with the following data.

License information, location and contact details up to date

All business activities are declared

All food preparation areas are listed

All food equipment are listed

All food transportation vehicles are listed

All food handlers are listed

All PICs are registered and listed

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 All foods are listed

All food ingredients are listed

All suppliers and contractors are listed

VERIFICATION REQUIREMENTS

The PIC must use the Foodwatch platform and the Foodwatch Connect app to
manage the following:

Verify and report illness of food handlers

Food handler’s personal Hygiene: Plan, Do, Check and Act

Food Area Cleaning and Disinfection: Plan, Do, Check and Act

Equipment Cleaning and Maintenance: Plan, Do, Check and Act

Pest Management: Plan, Do, Check and Act, report incidents and action with Pest
Contractor

Food Process Verification for cooking, cooling, freezing, hot and cold holding,
acidification etc based on relevance

Food supplier management based on data

Food delivery management and reporting

Grease trap cleaning and management

Water tank cleaning and management

Training of food handlers

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 ANNEX - 4
REQUIREMENTS PERTAINING TO
FOOD SAFETY AND NUTRITION
TRAININGS
This Annex is aligned to the requirements listed under Section 6 of the Food Code and other relevant
clauses of the Food Code that deals with training and competency of personnel working in food
industry as well as in businesses that offer services to food establishments.

Definitions:

Training Company: The term ‘Training Company’ solely refers to establishments that are licensed to impart food
safety training. They are also referred to as ‘External Training Center’ in this document.

Training Centre: The term ‘Training Centres’ refers to all centres that provide training including the internal
trainers employed by food business establishments.

Training Program refers to the set of specific training materials, methodologies and assessment designed and
delivered to a target group. The main training programs referred to in this annex are:

o Person in Charge Training Program for personnel involved in managing or supervising food
safety
o Person in Charge Training Program for Personnel involved in managing or supervising
nutritional quality of foods in a food business
o Food Safety Management System or HACCP Training Programs
o Food Safety Training Program for food handlers
o Training Program for personnel involved in cleaning water tanks
o Training Program for Personnel involved in inspection of food transportation vehicles

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 Certification Body: Certification body refers to the organizations that are approved by the Food Safety
Department and is accredited by Emirates International Accreditation Centre to provide specific qualifications
to personnel working in the food industry.

A4- 1 Scope
The requirements listed in Annex A4 apply to all training programs mandated by the Food Safety
Department of Dubai Municipality, including the Person in Charge Certification program unless
specified otherwise. Relevant sections of the annex apply to organizations such as the food
establishments, service providers to food establishments, training centres, certification bodies who are
involved in developing, delivering, assessing or certifying the programs.

A4-2 Responsibilities of Training Centres

Training centres, whether internal or external, are solely responsible for delivering food safety and
nutrition training in Dubai. Following are the primary responsibilities of training centres.

a. External Training Centers (Training Companies) shall have a valid trade license with
appropriate business activity that allows them to deliver food safety and nutrition related
trainings in Dubai. Other activities on the license must not conflict with the scope of the
training activity.
b. Internal training centres shall have a valid permit from the Food Safety Department to provide
training to staff members in a specific food business that employs the trainer. Internal trainers
shall not train food handlers in organizations that are not a part of their approval.
c. Training centres must have adequate systems and resources in place – including staff and,
where appropriate, equipment, materials and software to support the delivery of the training
programs. They must ensure that their staffs are competent with appropriate knowledge and
skills.
d. Training centres must employ at least one person with the knowledge, experience and skills
that meet the criteria set out in section A4-3 of this annex.
e. Prior to filing for the application for the approval of a new trainer, the management of the
training centre must ensure that the applicant is:
• competent to plan and deliver the proposed training for which the approvals are required
• is able to communicate one's message effectively.
• capable of developing techniques to overcome barriers to learning.
• capable of providing encouragement and coaching during the training process.

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 f. Training centres are approved for a period of one year unless the approval is revoked earlier
by the Food Safety Department.
g. Training centres must use training materials and delivery methods that meets the
requirements of the Food Safety Department. Where there are specific certification
requirements, the training materials and the delivery of the trainings should meet the
requirements of certification body such as in the case of PIC training program.
h. Training centres shall provide the Food Safety Department with access to records and
documentation regarding trainings including but not limited to the registration, course
acceptance and attendance details (digital or paper-based), assessment details and where
relevant any other communication with the clients and payment details. The department shall
also have access to examination questions, assessment scripts (digital or paper-based),
records of marking and any other relevant documents associated with the program.
i. When the certification process is managed by an accredited certification body, the training
centre shall provide all the necessary information relevant to the training and certification to
the certification body.
j. Training centres shall ensure that the quality and integrity of the training, assessment, and
certification are not compromised.
k. Training centres shall develop and maintain a Training Manual with the following details:
i. A short profile of the company
ii. Scope of activity of the company listing all training and consultation activities and any
other scope of activity covered by the company
iii. List of all employees, with short description of their roles
iv. List the competencies that each employee is required to meet
v. List all the reference documents and guides that the employees (trainers and
administrative staff) are required to be knowledgeable about; and how the references
can be accessed.
l. Training centers shall implement a Quality Management system and audit the system once in
six months internally or externally. The documented system should include the following:
i. Procedures and process for registering the trainees and conducting training
ii. Procedures for registration for assessment, control of custody of records, and the
scoring and assessment process
iii. Procedures established to collect feedback about the training and for continuous
improvement
iv. Course plan and objectives for each type of course delivered

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 v. Copy of the training materials with the relevant version numbers
vi. Internal audit process

Note: All documents must be maintained as soft copy in a very simple format. Use flowcharts
and process steps instead of descriptive text as must as possible.
Audits can be done by the members of the team who are qualified to assess the full system
based on the requirements of this annex.
If the center has an established training management system as a part of the Human Resource
Department, additional documentation may not be required. However, all relevant
requirements must be included in the system.

A4-3 Requirements for Trainers

A4-3.1 General Requirements
a. A food safety trainer requires prior approval from Food Safety Department to conduct any
trainings regulated by the Food Safety Department.
b. Trainer shall be a full-time employee in an establishment authorized and approved by the Food
Safety Department to conduct food safety trainings. The trainer must also have relevant and
legal work permit from the concerned authorities that allows the person to deliver training in
Dubai.
c. The trainer shall have:
• the necessary knowledge, qualifications, experience required to provide the relevant
training program;
• comprehensive understanding of the Food Code, Food Standards relevant to UAE, Food
Import requirements in Dubai and other relevant legal requirements;
• comprehensive understanding on how to use the digital as well as non-digital food systems
used to ensure compliance to regulations;
• the necessary training skills to deliver the training program effectively.
d. The trainer shall successfully complete the formal assessment conducted by the Food Safety
Department essential to deliver specific training programs.
e. The trainer shall deliver the training as required by the Department with focus on the training
need(s) of the food establishment.

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 f. The trainer registered online with any of Dubai Municipality’s digital services shall not share
their secure user access and credentials with anyone else. Sharing the user credentials in a
way that compromises the security of the data will lead to immediate cancellation of the
trainer’s permit.
g. The approval of the trainer will be cancelled if the trainer:
- demonstrates insufficient knowledge or provides incorrect or misguiding information
to the trainees
- fails to deliver the required training contents during the training
- deliberately provides wrong information about the candidates or the course
- provide or aid in the provision of training certificates to candidates who are not
eligible.

A4-3.2 Qualification, Experience and Knowledge of Trainers

Trainers must demonstrate that they have the relevant qualifications, knowledge, experience, and skills
in food safety and training. All documents provided to support this must be verifiable and evidenced
with original documents when required.

A4-3.3 Food Safety Qualification

For approval as trainers, all new applicants must have:

a. A verifiable degree or post graduate diploma that encompasses one or more of the following
fields:
• Food Science or Food Technology
• Food Safety
• Environmental and/or Public Health
• Food Microbiology
• Management in the hotel, catering, or retail sectors with minimum 2 courses related to
food processing/food science/food safety.
• Microbiology or Biotechnology chemistry, agriculture with minimum 2 courses related to
food science/food safety.
b. Trainer shall have formal and advanced qualifications in food safety from qualification
providers recognized by the Food Safety Department appropriate to the level of training
offered.

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 A4-3.4 Food Safety Experience
For approval as trainers, all new applicants must have:

a. At least five (5) years of experience in the field of food safety of which there should be at least
three (3) years of food industry experience in managing or supervising food safety in a food
establishment.
b. Trainer shall provide verifiable evidence of work experience to the Food Safety Department.
c. If required by the department, the trainer must demonstrate knowledge and competency at
the time of renewal of the annual approval.

Note: Applicants who have the sole experience of working in a training, consultancy or certification
firm, or any other non-food business that supports the food industry will not be approved as a trainer.

A4-3.5 Training Qualifications

a. Trainer must have essential language and training skills to communicate effectively.
b. Trainers shall hold a formal qualification to deliver trainings. This could be:
i. Teachers training certificate, degree, diploma or certificate course on
delivering training recognized by the Food Safety Department
ii. ‘Train the trainer’ course offered by a recognised qualification provider. Such
course should be focused on enhancing training skills.
Note: PIC Train the Trainer course is not focused on enhancing training skills and thus cannot be used
to meet the eligibility criteria for this requirement.

A4-3.6 Demonstration of Knowledge and Skills

a. Trainers are required to demonstrate their training competency through both formal and
informal assessment throughout the time they offer trainings.
b. Where the Food Safety Department requires a specific assessment prior to issuing a training
permit for a new training module, the trainer shall successfully complete the relevant
assessment.

A4-3.7 Continuing Professional Development (CPD) for Trainers

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 Trainers should strive to continually update and improve their knowledge of issues and developments
within the area of food safety and apply that knowledge for training. The objective of CPD is to
maintain high standards of professionalism and to ensure that knowledge is translated into
communication of best practice to the trainees. CPD contributes to three basic areas:
• maintenance of professional competence
• enhancement of existing knowledge and skills
• development of new knowledge and skills.
The CPD points for various programs can be obtained from any activity recognized by Food Safety
Department and/or other regulatory bodies.

a. To retain the approval to train, the trainer shall:

i. maintain a continuous, up-to-date and accurate record of their CPD activities on the
Foodwatch platform.
ii. demonstrate that their CPD activities are a mixture of learning activities relevant to current
or future practice (Ref to Table 5)
b. Trainer’s approval will be revoked without prior notice if the trainer is unable to submit the
evidences of their annual CPD activities.

A4-3.8 CPD Activities

A trainer's CPD shall include activities in at least three of the following:
a. Food Safety work-based learning (e.g. attending formal training, workshops, conferences that
offer advanced knowledge or competencies essential to improve the current capabilities) –
Minimum 50% of CPD hours (15 hours)
b. Professional activity (e.g. involvement in a food safety professional body, mentoring) -
Minimum 20% of CPD hours (6 Hours)
c. Formal education related to food safety or relevant fields (e.g. further/ higher education) -
Minimum 20% of CPD hours (6 Hours)
d. Self-directed learning (e.g. reviewing books / articles related food safety and/or relevant
topics) - Minimum 20% of CPD hours (6 Hours)
e. Other (e.g. voluntary work in food safety events organised by Dubai Municipality) - Minimum
20% of CPD hours (6 Hours)
Refer to Table 5.

A4-3.9 Annual Requirements

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 a. The Food Safety Department requires a minimum of 30 hours CPD per annum for all trainers.
b. The details of the CPD points should be entered in the Foodwatch platform prior to seeking
the renewal of the annual approvals.
c. Trainers can enter the CPD points on the Foodwatch platform on the basis of 1 CPD hour per
learning hour they obtained. However, the evidence of CPD activities such as the certificates
or evidence of participation, evidence of evaluation, demonstration of enhanced knowledge
from the specific learning, or a summary of reading or activity report shall be provided to the
authorized officers from Dubai Municipality when required.

Note: CPD activities should be separate from the training and qualifications that are a part of the basic
requirements to be a trainer and the routine work of the trainer.
Providing false or misleading information about CPD events or the number of hours will lead to the
cancellation of the training permit.

A4-4 Design, Delivery and Assessment of Training Programs

Training centres are responsible to deliver the training programs and assessment of the candidates
knowledge post training.

A4-4.1 Training Materials

a. Trainers shall use suitable and relevant training materials for provision of
trainings
b. The trainer shall only use the materials approved by the Food Safety Department.
c. Where necessary, pre-course materials, videos must be provided to the trainees
prior to the training.

A4-4.2 Course Plan and Management of Trainee Information

a. The trainer shall use the Foodwatch platform to register and manage the trainee information
in digital format. Training Registration must be done on Foodwatch at least one week prior to
the start of the training and the training request shall be accepted by the training center not
less than 4 days prior to the start of the training.
b. Any changes in the planned schedule of the training shall be reported to the Food Safety
Department immediately.
c. The trainer should confirm the language of training and examination dates to the trainees
before accepting the training request.

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 d. Details of the training, location and any other necessary information shall be provided to the
candidates at the time of acceptance.
e. The trainer shall confirm the attendance of each trainee after verifying their Emirates ID
details and confirmations must be completed on Foodwatch platform 15 minutes before the
start of training.
f. In the event of unexpected issues with internet or the system, a manual document shall be
maintained and the data must be entered as soon as the system is restored.

Note: Training centers must conduct training in locations that have good internet facility.

A4-4.3 Training Room

a. Training shall be conducted in rooms that are suitable and solely dedicated for that purpose
of training.
b. The room shall be as quiet as possible and free from any other activities that could distract
trainees. Restaurant dining areas, storage areas and rooms that have activities that could
distract the trainees shall not be used for training.
c. Training rooms shall have adequate lighting and ventilation, and the type of seating should be
suitable for the trainee’s comfort. The number of candidates permitted in training and
assessment rooms are as below
i. Contact training for all programs except PIC Trainings: 20 Candidates
ii. Contact training for PIC programs- 16 candidates
iii. Virtual trainings: 20 Candidates
d. The room shall have adequate facilities like internet, AV equipment and stationary materials
necessary for the training and assessment.
e. There should be sufficient space between the trainees with a minimum distance of one meter
between two people.

Note: Trainer shall as a part of registration of trainees confirm the training room via the digital
platform. The suitability of training room must be verified by the trainer prior to confirming the
location of the training.

A4-4.4 Selection and Delivery of Training

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 a. Training centre should recommend to the management of the food establishment the relevant
trainings applicable to a particular trainee. The training recommendation should be based on
the competency requirements of the person as listed in table 1, the qualification requirements
listed in table 2 and table 3 of this annex.
b. Training centres shall provide the training through trainer-led lecture sessions.
c. Where e-learning materials or contents are provided by Dubai Municipality, the training centre
must use the materials and contents as specified for the trainings.
d. The training must be based on the qualification requirements of the trainee as listed in Table
1 and Table 2.
e. Prior to confirming the training, trainer shall ensure that all trainees are able to understand
the language in which the training is delivered in.
f. The training contact time excluding the breaks shall be sufficient to meet the course plan and
objectives of the relevant training program.
g. Trainer should consider expanding the number of contact hours when a review of the
participants’ reveal learning disabilities, language barriers or other communication factors that
may affect learning. The minimum expected learning hours excluding the break are as below:

Basic Food Safety Program: 3 learning hours

Basic Food Safety Program- Food Service: 5 hours
Basic Food Safety for drivers and delivery personnel : 3 hours
Refresher Program for Food Handlers with Basic Food Safety Program: 2 hours

Note: Training centres who wish to provide higher qualifications to the food handler shall do
so by selecting the options available for Intermediate Food Safety training (PIC training
materials shall be used to train food handlers for Intermediate Food Safety Training).

A4-4.5 Assessment of Training and Certification Process

a. All trainees shall go through a formal assessment of knowledge through a documented
examination after the training is completed. The following requirements apply for the
assessment of Basic, Intermediate and Advanced food safety trainings:
(i) The training centre shall conduct a formal written examination with
questions based on the course plan.

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 (ii) Multiple choice format should be used for basic and intermediate food
safety programs. Descriptive answer options may be used for advanced
food safety programs.
(iii) Examination questions and the answer options must be scientifically
and legally accurate, and the contents shall not be confusing or
misguiding in any way for the examinee.
(iv) If there are language barriers, picture based assessments and
translation can be provided by the examiner after approvals from the
Food Safety Department. However, the examiner shall not aid in any
way that would compromise the purpose of the assessment.
(v) In case of failure in the examination, the trainees can attempt for re-
examination one more time. If the candidate fails in the second
attempt, the trainee must be retrained on the full course before the
next assessment.

b. Digital assessment tools approved by the Food Safety Department must be used for
assessment and paper-based examinations shall not be used.
c. Where assessment platform is provided by the Food Safety Department, the training centre
and the certification body shall use that platform for conducting assessments.
d. A summary of the assessment must be submitted to the Food Safety Department every six
months with the details of performance of trainees. The summary should list all the
questions and show in percentage the number of trainees who got the questions right in
the first attempt.
e. The candidate must obtain at least 70% to pass the assessment. However, if the candidate
provides wrong answers to questions critical to the food safety competency required for
his or her work such as knowledge about the process of reporting of illness, handwashing,
critical control points applicable to their work etc , the Food Safety Department can revoke
the qualification and require a re-assessment.
f. Assessments must be conducted after verification of the identity of the person and
confirming on Foodwatch that the identity has been verified. Trainers must at the time of
confirmation report any issues related to the identity of the candidate immediately to the
Food Safety Department via the contact email. For assessments that are a part of the PIC
program, the training center shall verify the identity at the time of the start of the training

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 and a second verification done by the examiner before the candidate is confirmed for the
assessment.
g. Candidates should be seated at separate desks that should normally be placed at a distance
of not less than 1.25 meters apart (measured from the centre of the desk).
h. Digital certificates of successful completion of a course or a qualification can be issued to
the trainees if the desired pass percentage is obtained in the assessment.
i. Certificate of qualification shall not have any other logos other than that of the training
centre. Logos of certification body shall be used only when the certification body provides
the qualification.
j. The certificate must have the details of the candidate including the name of the training
center, name of the trainer, name of the course, full name of the candidate, Emirates ID
number, and date of completion of the course.
k. Certificate shall be issued only after the completion of the course and the assessment and
the status should reflect on the Foodwatch platform. All qualifications must be traceable
on the Foodwatch platform.
l. The validity of the certifications are as follows:
PIC Certification: Valid for 5 years unless the certification is withdrawn due to poor
demonstration of food safety competence.
Basic Food Safety Course: The certification will be valid unless it is withdrawn due to poor
demonstration of food safety competence.

Food handlers must undergo refresher training every two years. The contents of the
refresher training should more more advanced than the basic food safety course and must
include any new developments and regulations relevant to the food handler’s work.
Repetition of the Basic Food Safety Course will not be considered as a refresher course.

Note: The course plan for the refresher training must be prepared in consultation with the Food Safety
Department

A4-5 Dealing with Noncompliance

a. Permits of trainers and training centres that do not meet the requirements listed in this annex
will be cancelled with a formal notification from the Food Safety Department.

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 b. Authorised officers from the Food Safety Department can discontinue training session
immediately in case of any non-compliance including but not limited to unapproved trainer,
unsuitable training room, or any other situation not meeting the program requirements.
c. Training certificates and the digital equivalent of the certification issued under following
circumstances will be considered as ‘fraudulent’ and legal actions will be initiated by Dubai
Municipality:
(i) Issuing certificates to candidates who have not completed the training
or assessment
(ii) Providing misleading information to Dubai Municipality, Certification
Bodies, Food Establishments or Trainees.
(iii) Providing incorrect information deliberately to bypass the requirements
for the Food Safety Department
(iv) Using trainers who are not approved
(v) Providing insufficient evidence about the training or the assessment for
a particular training or the certification of a particular trainee.
Note: In such cases, there could also be other legal actions based on the existing laws of the
UAE.

A4-6 Feedback, Appeals and Complaints

a. Training centres must take a post training survey to measure the satisfaction of all
trainees. Data from the surveys must be shared with the Food Safety Department.
b. The feedback from trainees must be used to modify the trainings if required in
consultation with the Food Safety Department.
c. Training centres shall have a documented procedure to handle appeals and
complaints. Where necessary, such appeals and complaints must be notified to the
Food Safety Department.

A 4-7 Emergency and Pandemic Preparedness

a. Training centers, trainers and certification bodies shall have in place a documented procedure
to handle emergencies while conducting training and assessment. The requirements must be
explained to the trainees prior to the start of the training.
b. Where public health measures are specified by the regulatory authorities, the training centers
and certification bodies must follow the specific requirements and adopt the emergency
preparedness measures.

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 c. Online Training: When contact learning sessions are not possible, or allowed with restrictions,
the training centers can continue training with the following conditions:
(i) Trainer led online training can be conducted with a trainee number not
exceeding 10.
(ii) Trainers shall use a recognized online meeting platform in consultation
with the Food Safety Department
(iii) The trainer and the trainees must be in room with good internet
connectivity. The training center must verify such facilities at least 5
days prior to the start of the training.
(iv) Where common screen is shared by trainees, the quality of sound and
video must be verified at least 5 working days before the
commencement of the training.
(v) Trainers must share the training link as ‘meeting request’ to all trainees
and copy Dubai Municipality.
(vi) The training must be recorded for at least 10 minutes with all the
trainees present with the camera on. The training center shall obtain
prior permission from all trainees prior to recording. The recorded video
must be shared with officials from Dubai Municipality for verification
purposes when specified.
(vii) Where trainees are unable to switch on the camera due to privacy or
other reasons, the training center must schedule contact training
session for these candidates.
(viii) Certification bodies can conduct examinations online if the
requirements of certification are met.
(ix) Trainees must have the camera on during the entire duration of
assessment and the assessment should be fully recorded.
(x) Certification bodies must ensure that the assessment questions are
provided in a controlled process. The process and procedures to be
followed in the examination should be documented and confirmed with
the Food Safety Department prior to implementation.
(xi) Certification bodies must ensure that the number of trainees who are
assessed at the same time does not exceed 10.

Table 1

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 Competency requirements of a Certified Person in Charge of Food Safety

Food Safety • The Primary Person in Charge of a Food Establishment should

Responsibilities be able to outline the responsibilities of all relevant parties
including business owners, persons in charge and food handlers
with regards to food safety.
• The PIC should be aware of the common contributing factors to
foodborne illnesses in Dubai and be able to take adequate
preventive measures.
• The PIC should be aware of the responsibilities and procedures
linked to reporting any case of foodborne illness (staff or
customers) to the Food Safety Department.

Managing Food • The PIC should be familiar with the managerial requirements
Safety relevant to food safety such as what approvals and permits are
required to operate a food business, what systems have to be used,
and how the systems have to be used.
• The PIC should be able to use the relevant features of the
Foodwatch platform to maintain approvals, permits, contracts,
records and evidence of action.
• The PIC should be able to report corrective actions, manage
suppliers and deal with supplier non compliance.
• The PIC should manage consumer complaints effectively and know
when to report the complaints to Dubai Municipality.

Personal Hygiene • The PIC should be able to demonstrate good hygiene practices and
promote high standards of personal hygiene among staff.
• The PIC must be able to identify the signs and symptoms of
foodborne illnesses and infections that could have an impact on

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 food safety. The PIC should be aware of when to exclude ill
employees from work or direct food handling responsibilities.

Food safety • PIC should be capable to:

operational - Identify and report structural deficiencies in the food operation
requirements - Manage and maintain an effective pest control system
- Manage and maintain a satisfactory waste disposal system
- Identify suitable cleaners and disinfectants to be used in the
business; and ensure they are used effectively
• Where applicable to their job:
- Ensure food safety during product purchasing
- Ensure food safety during delivery receipt
- Ensure food safety during storage
- Ensure food safety during product preparation
- Ensure food safety during
cooking/processing/cooling/holding/service of food
- Encourage good hygiene practices during the transportation of
food
- Ensure products are labelled correctly
• Ensure the food safety training needs and competencies of staff are
met
• Use Foodwatch to carry out food safety checks and take action

Food Safety • Understand basic principles of establishing food safety management

Management System systems relevant to the scope of the activities of the food businesses
• Manage and maintain food safety documentation and records
relevant to food safety management systems
• Manage and maintain the traceability system within the area of the
food operation

Food Safety • Understand the basic principles of nutrition.

Management System • Understand and apply the nutritional requirements for schools.

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 (Additional • Understand how the Foodwatch platform can be used for nutrition
competencies PIC’s calculation.
involved in catering of • Understand basic principles of establishing food safety management
food to schools or in systems relevant to the scope of the activities of the food businesses.
establishments that • Manage and maintain food safety documentation and records
have nutritional or relevant to food safety management systems.
health claims) • Manage and maintain the traceability system within the area of the
food operation.

Table 2
Learning Objectives for Food Safety Trainings
S. No Module Learning Objectives Associated

Qualification

1 Introduction to Food • Understand food safety and business PIC – New Certification
Safety operator/staff responsibilities with
regard to food safety. PIC- Recertification
• Understand the regulatory and legislative
framework in Dubai PIC- Advanced
• Understand disease surveillance data, Certification & Re-
common foodborne diseases in Dubai Certification
• Understand factors that commonly
contribute to foodborne illness

2. Pre-requisite • Understand how the design, layout, PIC – New Certification

Programs construction and maintenance of
PIC- Advanced New
premises and equipment can affect food
Certification
safety
• Understand the implementation,
management and application of good

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 hygiene practices, cleaning, disinfection,
waste disposal, and pest control
• Understand the procedures of supplier
approval and stock control
• Understand the concepts to assess
training and competency needs of
employees

3. Understand Hazards • Understand the main contributing PIC – New Certification

and Control Measures factors to foodborne diseases in Dubai
PIC- Advanced Certification
and their specific control measures
• Understand how to handle risks PIC- Advanced Certification

associated with raw or partially cooked & Recertification

ready to eat foods

4. Managing Food Safety • Explain food business operator and staff PIC- Recertification
compliance responsibilities with regard to food
PIC – New Certification
safety legislation
• Implement the requirements of food PIC- Advanced Certification

safety legislation and procedures for & Recertification

compliance and enforcement

• Explain the food inspection system
• Understand the most common non
compliance issues in Dubai and their
corrective actions
• Explain the role of Foodwatch platform
for managing entity information, daily
self inspection of staff and facility, pest
management, delivery vehicle
management and reporting, supplier
management, and process and equipment
verification and action

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 • Responding to food related complaints
and emergencies

5. Food safety • Manage microbial, physical, chemical and PIC- Advanced certification
management in food allergen food safety risks relevant to the & Advanced Recertification
service business food service and catering Business
• Explain methods for monitoring and
recording food safety control measures
relevant to their business
• Determine the appropriate corrective
actions required if food safety hazards
are not controlled
• Manage and maintain food safety
documentation and records via
Foodwatch for the different processes

6. HACCP Based • Understand the relevant clauses of HACCP Training

Systems (Certified standard used for certification as
Facilities) applicable to their work
• Explain the principles of HACCP
• Identify the different hazards relevant to
their business
• Understand the controls needed to
protect the safety of food as relevant to
the type and nature of the business
• Understand the monitoring and
verification requirements for the
established control measures
• Understand the documentation and
record keeping activities

Understand the role of prerequisite programs

7. Food Nutrition – • Understand the fundamental concepts in PIC- Advanced for School
School Supplier food and nutrition. Caterers
(Optional but

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 mandatory for • Understand the menu and recipe analysis
suppliers to schools, and modification
food service businesses • Understand the local regulation related
with nutritional claims) to school food and nutrition

8. Primary Qualifications • Framework of Food Safety in Dubai Basic Food Safety

• Food safety legislations in Dubai Qualifications
• Factors that contribute to foodborne
illness as listed by the World Health
Organization
• Common food safety issues in Dubai and
the region, Surveillance data
• Understand the role of personal hygiene
in preventing contamination and
foodborne illness
• Identify the hygiene practices that
employees should follow before reporting
to work and while at work
• Basics of Pest management
• Basics of Cleaning and disinfection
• Food Transportation
• Understand microbial, chemical, physical
hazards and allergens
• Introduction to Food Labeling
• Introduction to Food Fraud
• Common food safety control measures

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 Table 3

Business Based Requirements for Person in-Charge

The below table lists the training program, qualification and the number of PICs required in food business based
on the type and nature of the food related activities in an establishment.establishmen

PIC
Business Type Qualifications
Requirement

Bakery/Confectionery Cat. I One per shift present in the Advanced PIC Certification
Meat, egg/cream/ milk based Products production area

Bakery/Confectionery Cat. II One per establishment PIC Certification

Bread, chocolate, sweets,
sugar confectionery

Fishmonger/ Fish stall One per establishment PIC Certification

Butcher shop One per establishment PIC Certification

Fruit and Vegetables stall One per establishment PIC Certification

Raw whole vegetables only

Grocery One per establishment PIC Certification

Pre-packed food only

Departmental Store/Supermarket One in each counter where Advanced PIC Certification

Cat. I open high-risk food is handled
Mixed activities, open display of open
high-risk foods and preparing to order

Departmental Store/ Supermarket One per shift Advanced PIC Certification

Cat. II
Pre-packaged food only

Vending Machine Requiring One per license License holder/manager with PIC
temperature control Certification

Food kiosks Cat. I One per license PIC Certification

Confectionary

Food kiosks Cat. II One per kiosk Advanced PIC Certification

Cooked foods

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 Catering company Cat. I One per shift per kitchen Advanced PIC Certification
With preparation at service site (depends on the size)

Catering company Cat. II One per shift Advanced PIC Certification

With only hot holding at service site

Central Kitchens of restaurants or One per shift per kitchen Advanced PIC Certification
catering companies (depends on the size)

Hospital kitchen One per shift present in the Advanced PIC Certification
production area

Nursing Home One per shift present in the Advanced PIC Certification
production area

Day Care, Pre-school, School Cat. I One per shift present in the Advanced PIC Certification
Production/preparation production area and additional qualification with
Nutrition Module

Day Care, Pre-school, School Cat. II One per establishment Advanced PIC Certification
Tea, coffee, snacks only and additional qualification with
Nutrition Module

Restaurant Cat. I One per shift present in the Advanced PIC Certification
Hot holding, Cooling, Reheating and kitchen
serving meals

Restaurant Cat. II One per shift present in the Advanced PIC Certification
Preparation and immediate service production area

Cafeteria and café One per shift present in the Advanced PIC Certification
kitchen

Hotels One per shift present in each Advanced PIC Certification

kitchen

Manufacturing Plants One per shift present in the PIC Certification

production area

Food Trading Companies One per establishment PIC Certification

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 Table 4

Basic Food Safety Program Criteria for Food Businesses

Business Type Training Program

Bakery Basic Food Safety – Food Service

Fishmonger/ Fish stall/ Butcher shop Basic Food Safety – Food Service

Fruit and Vegetables stall Basic Food Safety

Raw whole vegetables only

Grocery Basic Food Safety

Pre-packed food only

Departmental Store/Supermarket Cat. I Basic Food Safety – Food Service

Mixed activities, open display of open high-
risk foods and preparing to order

Departmental Store/ Supermarket Cat. II Basic Food Safety

Pre-packaged food only

Food kiosks Cat. I Basic Food Safety

Confectionary

Food kiosks Cat. II Basic Food Safety – Food Service

Cooked foods/High risk foods

Catering company, Restaurant, Cafeteria, Basic Food Safety – Food Service

Café, Coffee shop

Hospital kitchen Basic Food Safety – Food Service

Nursing Home Basic Food Safety – Food Service

Day Care, Pre-school, School Basic Food Safety – Food Service

Hotels Basic Food Safety – Food Service

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 Manufacturing Plants Depending on the process. If catering process is
involved Food Service course will be essential.

Food Trading Companies Basic Food Safety

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 Table 5
Continuing Professional Development (CPD) for Trainers, Consultants and Auditors
Example 1
Food Safety
Professional Formal Self-directed
Areas work-based Other
Activity Education learning
learning
Attending Reviewing
Involvement in a Higher
formal books / articles Voluntary
food safety education-
Examples training, related food work in food
professional Diploma/Certifi
workshops, safety and/or safety events
body, mentoring cate//Degree
conferences relevant topics
Minimum
CPD 15 6 6 6 6
Hours
Total 30 CPD hours (At least in 3 areas)

Example 2
Food Safety
Professional Formal Self-directed
Areas work-based Other
activity Education learning
learning
Voluntary
Attended Attended a Reviewing
work in food
Dubai approved books / articles
safety events
Train International Not Applicable Certificate or related food
(Dubai
Food Safety course in food safety and/or
Municipality
Conference safety relevant topics
approved)
CPD
Hours * of 18 NA 18 Na 6
activities
Maximum
CPD
Hours 15 NA 9 NA 6
(Trainer
can claim)
Total 30 CPD hours (At least in 3 areas)

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 *CPD hours listed above are not real numbers. The number of hours will depend on the learning hours
you had for each of the programs you list.

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 2 ANNEX 5 – REQUIREMENTS FOR
LAYOUT AND DESIGN OF FOOD
ESTABLISHMENTS

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 All food establishments in Dubai must have a valid trade license from concerned government
authorities such as Dubai Economy Department, Dubai Creative Cluster Authority, Tarkhees, etc.,
before starting the operation.

A5-1 General Requirements for food establishments

The design and construction of food establishments shall be in a way that meets the requirements as
mentioned in clause 2 of this Code.

A5-2 Specific requirement for different food activities

After getting initial approval from licensing authority, a layout shall be submitted to Dubai Municipality
Food Safety Department with a detailed plan. This plan shall provide details of activities, areas and
equipment as per below mentioned requirements:

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 Vegetable & Fruit Shop
Department al Stores
Baker(Bread only)
Mobile Facilities

Seafood Shop
Grocery Store

Super market
Small Bakery

Sweet shop
Restaurant

Cafeteria

Butchery

Roastery
Catering
Requirement and
Specifications

Minimum kitchen area 300 200 1000 NA 200 200 250 130 2000 7000 200 200 250 250
Area (SQFT)

Additional area might be required based on quantity of food produced/processes

Minimum Dining area

100 100 NA NA 100 100
(variable)
1. Meat Preparation
1 sink (L= 0.3 M x W = 0.5M x
D = 0.3 M)
M M M M NB-2 NB-2 M M
Attached Preparation Table
(L= 0.9 M x W = 0.5M)

2. Fish/Seafood
Preparation
1 sink (L= 0.3 M x W = 0.5M x
Preparation Area

D = 0.3 M) NB-1 NB-1 NB-1 NB-1 NB-1 NB-1 NB-1 NA M

Attached Preparation
Table (L= 0.9 M x W = 0.5M)

3. Vegetables
Preparation
2 sinks ( L= 0.3 M x W = 0.5M
x D = 0.3 M) M M M M NB-2 NB-2 NB-2 NA
Attached Preparation
Table (L= 0.9 M x W = 0.5M)

4. Ready to Eat Food

Preparation
Prep Table (L= 1.2 M x W = M M M M NB-2 NB-2 NB-2 NA
0.5 M)
5. Dish wash Sinks
(hot and cold-water
supply) M M M M N/A M
Cleaning

3 Sinks (L= 0.6M X W= 0.5M X

D= 0.5M)

6. Dish wash Sinks

N/A N/A N/A N/A M NB-2 NB-2 M
(hot and cold-water

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 supply)
2 Sinks (L= 0.6M X W= 0.5M X
D= 0.5M)

7.Pot-wash Sink (hot

and cold-watersupply) M NB-2 M M M M M
1 sink (L= 1.0 x W= 0.7 M x
D=0.5 M)

8. Storage rack for

M M M M M
dirty utensils
9. Storage rack for M M
M M M M M
clean utensils
10. Chemical and
Equipment Storage M M M M M
(Janitorial)
11. Mop wash sink
M M M M M
with water supply
12. Hand wash
M M M M M M M M M M M M
stations C-1
Personal hygiene

13. Accessible hand

N/A N/A N/A N/A N/A M M
wash station C-2
14. Personal Lockers
M M M M M
for staff
15. Toilet C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3
16. Dry Food store/
M M M M M M M NB-2 M
Storage racks
17. Upright
Storage

M M M M NB-2 M M M M M M M M
Refrigerator
NB -
18. Upright Freezer NB -2 NB -2 NB -2 NB-2 M M M M M NB-2 NB-2 NB-2
2
19. Chest Freeze C-4 C-4 C-4 C-4 C-4 C-4 C-4 C-4 C-4 C-4 C-4 N/A N/A N/A
20. Holding of Hot Food
(Bain Marie/Steam NB-2 NA NB-2 NB-2 NB-2 NB-2 NB-2
Display

Counter)
21. Cold Holding Food NB -2 NB NB -2 NB -2 NB-2 NB-2 NB-2
22. Buffet / Display
NB-2 N/A NB-2 NB-2 NB-2 NB-2
(Hot and Cold)
23. Air conditioning
Others

M M M M M M M M M M M M M M
(25C room temperature)

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 24. Exhaust system M M M M M
25. Ventilation hood M M M M NB-2 NB-2
26. Blast Chiller when
NB-2 NB-2 NB-2 NB-2 NB-2
hot food is cooled
27. Transportation
Equipment (Hot & NB-3 N/A M NB-3 NB-3 NB-3 NB-3 NB-3 NB-3 NB-3 NB-3 NB-3 NB-3 NB-3
cold)
28. Tandoor oven NB-4 N/A NB-2 NB-2
29. Fly Trap NB-5 NB-5 NB-5 NB-3 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5

30. Grease Trap C5 M M M M M M

31. Cooking Area M M M M NB-2 M

32. Specific
C6 C7 C7 C7 C8
Requirements

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 One star-two-three stars

Bread, pastries, oriental

Dried and Cold stores

and hotel apartments
Preparation

Food and beverages

Sweets, candies and

Tea Stall Soft Drink

sweets and bakery
Repacking Facility

trading company
products trading
Fresh juice shop

Ice cream shops

School Canteen
confectionaries

Coffee shop
preparation

Mini marts
Fish shop

Mills
Requirement and

Pastries
Specifications

250 100 200 100 150 200 100 130 2000 500 250 200 150 200 100
Area (SQFT)

Minimum kitchen area

Additional area might be required based on quantity of food produced/processes

Minimum Dining area

100 100 100 100 100 150 100
(variable)
1. Meat Preparation
1 sink (L= 0.3 M x W = 0.5M x
D = 0.3 M)
NB-2 M M
Attached Preparation Table
(L= 0.9 M x W = 0.5M)

2. Fish/Seafood
Preparation
1 sink (L= 0.3 M x W = 0.5M x
Preparation Area

D = 0.3 M) M NB-1 NB-1 NA

Attached Preparation
Table (L= 0.9 M x W = 0.5M)

3. Vegetables
Preparation
2 sinks ( L= 0.3 M x W = 0.5M
x D = 0.3 M) M M M NB-2 NB-2 NA
Attached Preparation
Table (L= 0.9 M x W = 0.5M)

4. Ready to Eat Food

Preparation M M M M NB-2 NB-2 NA
Prep Table (L= 1.2 M x W = M M
0.5 M)

5. Dish wash Sinks (hot

and cold-water supply) M M M M M N/A M M
Cleaning

3 Sinks (L= 0.6M X W= 0.5M X

D= 0.5M)

6. Dish wash Sinks (hot

NB-2 NB-2 M M
and cold-water supply)

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 2 Sinks (L= 0.6M X W= 0.5M X
D= 0.5M)

7.Pot-wash Sink (hot

and cold-water supply) NB-
M M NB-2
1 sink (L= 1.0 x W= 0.7 M x 2
D=0.5 M)

8. Storage rack for

M M M M
dirty utensils
9. Storage rack for
M M M M M NB-2
clean utensils
10. Chemical and
Equipment Storage M M M M M M M
(Janitorial)
11. Mop wash sink with
M M M M M M M
water supply
12. Hand wash stations
M M M M M M M M M M M M M
C-1
Personal hygiene

13. Accessible hand N/

N/A N/A N/A N/A M M
wash station C-2 A

14. Personal Lockers

M M M M M
for staff

15. Toilet C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3 C-3

16. Dry Food store/

M M M M M NB-2 M
Storage racks
17. Upright
M M M M NB-2 M M M M M M M M
Storage

Refrigerator
NB
18. Upright Freezer NB -2 M NB-2 M M M M M NB-2 NB-2
-2
N/
19. Chest Freeze C-4 N/A C-4 C-4 C-4 C-4 C-4 N/A N/A C-4 C-4
A
20. Holding of Hot Food
(Bain Marie/Steam NB-2 NB-2
Counter)
Display

NB -
21. Cold Holding Food M M NB-2 NB-2 NB-2
2
22. Buffet / Display
NB-2 NB-2 NB-2
(Hot and Cold)
23. Air conditioning
her

M M M M M M M M M M M M M M M
Ot

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 (25C room temperature)
24. Exhaust system M M M M
25. Ventilation hood M M M M NB-2
26. Blast Chiller when NB-
NB-2
hot food is cooled 2

27. Transportation
NB-3 NB-3 NB-3 NB-3 NB-3 NB-3 NB-3 NB-3 NB-3 NB-3
Equipment (Hot & cold)
N/
28. Tandoor oven N/A
A
NB-
29. Fly Trap NB-5 NB-5 NB-3 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5 NB-5
5
30. Grease Trap C5 M M M M M

31. Cooking Area M M M M

32. Specific
C7 C7 C7
Requirements

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M These requirements are mandatory

Conditional Requirements (These rules have to be followed for the relevant requirement. The provision allocated must be mentioned on the
C
layout.)

NB Need Based (when the process demands the facility or equipment)

N/
Not Applicable
A
C- 1: Hand wash stations are required (i) at the entrance to the kitchen; (ii) in the ready to eat preparation area; additional requirements may
apply
C- 2 : When hand wash stations are not a mandatory requirement within the premises, there should be an access to clean hand wash basin within
20 Metres
C-3: Food handlers should have access to clean and well-maintained toilets located within 20 Metres of the Food Preparation area. When toilets
are inside the kitchen, there must be a double door separation and a hand wash station in front of the toilet.
C-4: Chest freezers should be used for frozen pre-packaged foods only (Ice cream, sausages, nuggets etc). It should not be used for raw meat/
fish/ poultry or food prepared in-house.
C-5: Grease traps that are on the floor should not be inside the kitchen. However, exemptions may be provided for traps that are placed below the
pot-wash sinks by the Food Safety Dept. C-6: No Rice based meals and curries to be prepared and sold in Cafeteria
C-7: Chemicals and non-food items must be stored away from food in grocery stores, supermarkets and departmental stores C-8: Milling area
should be separated from sale area
C-9: The Food List has to be approved by the Applied Nutrition Section of Food Safety Department
NB-1: Only if Fish is prepared. It must be mentioned in the layout that ‘Fish Will not Be Prepared in the Facility’
NB-2: Only if the equipment is required based on the menu and the process
NB-3: When hot and cold food is transported to different locations, facilities to transport food should be available based on the quantity of food
transported
NB-4: Minimum total area for Tandoor kitchen would be 380 Sq Ft
NB-5: Fly traps must be: placed at a height not above 2 M; placed away from light sources; and, should not be visible from outside. Electric Fly
Killers without glue boards should not be placed above food preparation and storage area.
*Subject to changes based on the Dubai Economy requirements.

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