Food Code English 1

8/20/2019 Food Code English 1

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Message rom the Director General

Dubai’s vision is to establish a world-class ood saety system that helps provide sae ood to

the residents and the several millions that visit the Emirate each year. We envision a systemthat ensures the highest standards o ood saety - rom the port to the plate. We would likethe system to be so comprehensive and appealing that others are encouraged to use it as amodel. Our vision will become a reality only when the government, ood industry, serviceproviders, educational and research organisations and the consumers collectively commit towork together and apply sound principles o ood saety based on science and research.

We have begun the process by promoting a positive ood saety culture among oodestablishments in the Emirate, by urging the management to be responsible and accountablethrough our proprietary Person In-Charge (PIC) program, which we introduced in 2010. Teresponsibility is not only with the PIC but also with other ood handlers in the establishments,

their owners, regulators and also the consumers. In other words, it must be stressed that oodsaety is a shared responsibility involving all the residents o the Emirate. Trough the FoodCode, we are now building on the oundations laid by the PIC and other regulatory programs,which arm them with the necessary knowledge about the systems and processes needed toensure an effective ood saety culture.

An integrated approach is necessary to ensure ood saety rom the place o primary productionup to the point o consumption. Te Food Control Department o Dubai Municipality willensure that regulatory programs are science- and risk-based as ar as possible. Te Food Codeis designed to assist the Person In-Charge (PICs) at ood establishments to understand theirobligations and to carry out operations as per the requirement.

Te Food Code has been developed also to help the ood industry and the law-enorcementofficers understand the ways and means to meet the standards and objectives mentioned inthe GCC, Federal and Local regulations. Te Code also helps the Food Control Departmentdetermine compliance with these standards and enhance consistency in the interpretation andenorcement o regulations.

Te key reerences or the Code are similar Codes issued in the United States, Canada, Australia,Ireland and Hong Kong.

Te Code will be revised rom time to time, and the revisions will be issued as supplements.

Te intention is to ensure that ood saety standards move with the times and aim to encompasstechnologies and challenges that emerge along the way.

Eng. Hussain Nasser LootahDirector General

Dubai Municipality


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CONENS

1 Preliminary Provisions 7

1.1 Introduction 7

1.2 Purpose 7

1.3 Application 7

1.4 Scope 8

1.5 Guiding Principles 8

1.6 Definitions 9

2 Licensing, Approvals, Construction, Design and Facilities 12

2.1 rade License 12

2.2 Approval o Construction Plans and Specifications 12

2.3 Site and Location 12

2.4 General Requiements or Design and Construction 13

2.5 Spatial Requirements 14

2.6 Floor, Walls and Ceilings 14

2.6.1 Floors 14

2.6.1.1 Floors in Dry Areas 14

2.6.1.2 Floors in Wet Areas 15

2.6.1.3 emporary Flooring 15

2.6.2 Walls and Ceiling 15

2.6.2.1 Walls 15

2.6.2.2 Ceiling 16

2.6.2.3 False Ceiling 16

2.7 Floor Drains 16

2.8 Stairs and Mezzanines 17

2.9 Equipment and Utensils 17

2.9.1 Equipment Design and Layout 17

2.9.2 Location o Equipment 18

2.9.3 Fixed Equipment 18

2.9.4 Calibration and Standardisation 19

2.10 Lighting 19


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2.11 Ventilation 20

2.12 Storage Areas 20

2.13 Water Supply 22

2.14 Sewage and Solid Waste Disposal 22

2.15 Grease raps 23

2.16 Plumbing System 24

2.17 Overhead Utility Lines 24

2.18 Handwash Stations 24

2.19 oilet Facilities and Dressing Areas 25

2.20 Cleaning Facilities 26

2.21 Exterior Openings 26

2.22 emporary Food Establishments 27 2.23 Mobile Vendors, Stalls, Catering rucks, Dinner Cruise, Desert Events 27

2.24 Vending Machines 27

2.24.1 Liquid Foods and Ice 27

2.24.2 Sel-Service Beverages 28

2.24.3 Beverages in Paper-Based Packaging 28

2.24.4 Vending o High Risk Foods 29

3 Control o Hazards in Food 30

3.1 Management o Food Saety 30

3.1.1 Management – Person in Charge 30

3.1.2 Roles and Responsibilities o Person in Charge 30

3.1.3 Food Saety Programmes 31

3.1.3.1 General Requirements or Food Saety Programme 31

3.1.3.2 Auditing o Food Saety Programme 31

3.1.3.3 Content o Food Saety Programme 31

3.2 Food Handling and Processing 32

3.2.1 General Requirements or Processing Food 32

3.2.2 Food Source 32

3.2.2.1 Approved Sources 32

3.2.2.2 Unapproved Sources 33


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3.2.3 Food Receiving 33

3.2.3.1 Inspection o Incoming Food 33

3.2.3.2 Product Identification 34

3.2.3.3 Ingredient Inspection and Control 34

3.2.4 Food Additives 34

3.2.5 Handling Raw Food 35

3.2.6 Handling o Chilled and Frozen Foods 35

3.2.7 Tawing 35

3.2.8 Cooking Raw Foods o Animal Origin 36

3.2.9 Raw Ready to Eat Foods o Animal Origin 36

3.2.10 Hot Holding 36

3.2.11 Cooling afer Cooking 37 3.2.12 Cooling rom Room emperature 38

3.2.13 Reheating Cooked Foods or Hot Holding 38

3.2.14 Reheating Cooked Food or Immediate Service 38

3.2.15 Use o Microwave or Cooking or Reheating 39

3.2.16 Canning 39

3.2.17 Use o Non-thermal Processes or Pathogen Reduction 39

3.2.18 Controlling Growth o Pathogens with Water Activity and Acid Ingredients 39

3.3 ime as a Saety Control 39

3.4 Preventing Food and Ingredient Contamination 40

3.4.1 Preventing Microbial Contamination 40

3.4.2 Physical and Chemical Contamination 41

3.4.3 Management o Allergens 41

3.5 Packaging 42

3.5.1 General Requirements or Packaging Materials 42

3.5.2 Protection o Food Content 43 3.5.3 Reduced Oxygen Packing 43

3.5.4 Food Containers 43

3.5.5 Reusable Packaging 44

3.5.6 Storage o Packaging Supplies 44

3.5.7 Returnables, Cleaning-or-Refilling 44


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3.6 Storage, ransportation and Distribution o Food Products 45

3.6.1 Food ransportation, Storage and Distribution Units 45

3.6.2 emperature Control During ransportation and Storage 45

3.6.3 Handling and ranser o Foods 46

3.6.4 Storage Procedures 47

3.6.5 Disposal o Food 47

4 Cleaning and Maintenance 48

4.1 General Requirements Pertaining to Maintenance 48

4.2 Cleaning and Disinection 49

4.2.1 General Requirements Pertaining to Cleaning 49

4.2.2 Cleaning Facilities 49

4.2.3 Cleaning and Disinection Process 50

4.2.4 Cleaning Chemicals 51

4.2.5 Cleaning ools and Equipment 52

4.2.6 Cleaning and Disinection Programme 52

4.3 Pest Control 53

4.4 Prevention and Control o Pest Inestation 53

4.5 Use o Chemicals and oxic Substances 56

5 Personal Hygiene 57

5.1 Personal Health and Illnesses 57

5.2 Injuries 57

5.3 Personal Hygiene Practices 58

5.4 Personal Habits 59

5.5 Visitors 59

6 raining o Food Handlers 60

6.1 Role o the Person in Charge 60

6.2 raining Programme 60

6.3 Continuing Educational raining 60

7 Provisions Applicable to Sale, Import and Export o Food 62

7.1 Registration and Approvals 62


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7.2 Sourcing Food 62

7.3 Food Inspection and Document Verification 62

8 Miscellaneous 64 8.1 Food Labelling 64

8.2 Product Shel Lie 65

8.3 Product Menu in Food Service Establishments 66

8.4 Filtration and Disinection Facilities or Fish ank Water 66

8.5 Single Use items 66

8.6 Prohibition o Animals 67

8.7 Procedures or Handling Non-Halal Food 67

8.7.1 Requirements or Imports, Purchase and Sale o Non-Halal Food 67 8.7.2 Requirements or Storage o Non-Halal Food 67

8.7.3 Requirements or Preparation o Non-Halal Food 68

8.7.4 Serving Non Halal Foods in Restaurants 68

8.7.5 Sale o Pork Products 69

8.8 Product raceability and Recall 69

8.9 Customer Complaint Handling 70

8.10 Power Outage 70

8.11 Use o Wood in Food Premises 70

8.12 Use o Linen and Other Accessories 71

Annex 73


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1 Preliminary Provisions

1.1 Introduction

Foodborne illness can be very serious and even lie-threatening to some consumers, especially children,pregnant women, elderly, and those with impaired immune systems or allergies. Effective control ooodborne illness is vital, not only to avoid adverse effects on human health, but also to saeguardthe ood industry. Te potential business repercussions o oodborne illness are many, including losso earnings; unemployment and litigation; damage to trade and tourism through negative publicity;lower staff morale; and proessional embarrassment. Te challenge is to continually reduce the risksand achieve excellence in ood saety, while supporting the ability o the ood industry to adapt to newtechnology and survive in a competitive environment.

1.2 Purpose

Te purpose o this Code is to provide a set o model requirements to help ood establishments achieve

a higher degree o compliance with the ood regulations, and attain a higher standard o ood saetythrough adoption o good practices. It also provides law enorcement officers o the Food ControlDepartment and persons engaged in ood business a common set o comprehensive advice andguidance on the application o the relevant regulations and recommended ways or compliance, witha view to improving consistency in the interpretation and application o the ood regulations by allstakeholders.

Te ultimate objective o the Code is to provide high level o protection to human lie and health andto protect the interests o the consumers by saeguarding them rom raudulent or deceptive practices,adulteration and any other practices that may cause illness or injury to the consumer.

1.3 Application

a. Te Code is an interpretative guideline that explains how to meet the objectives identified in theAdministrative and Local Orders passed by the Government o Dubai. It is not intended to be used asa rigid and inflexible document.

b. Te term “shall” or “must” is used throughout this document to indicate those provisions whichthe ood establishments have to comply with and are an absolute requirement.

Te term “should” is used to indicate those provisions which the ood establishments have tocomply with. However, deviations rom such provisions are allowed under exceptionalcircumstances when there is a valid reason to ignore or to seek alternative measures withoutcompromising the ood saety objective.

Te term “shall not” is used to indicate that the provisions that are absolutely prohibited.

Te term ‘‘should not” is used to indicate those provisions that are prohibited. However, deviationsrom such provisions are allowed under exceptional circumstances when there is a valid reason toignore or to seek alternative measures without compromising the ood saety objective.

c. Tis document provides an extensive inormation base to assist in the sae operation o oodestablishments. As new technology becomes available, operational procedures and equipmentstandards in a ood establishment may vary rom that described in this Code.


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d. Unless specifically mentioned elsewhere in this requirement, the provisions o this requirementapply to ood products –

i Manuactured, sold or prepared or sale in the Emirate o Dubai;

ii Imported directly or brought into the Dubai rom other Emirates;

iii Exported to other countries.

Note: Processes, materials and methods other than those specified in the Code may be used by food businessoperators, if the operators can provide sound, scientific evidence to the Food Control Department thatclearly demonstrate that those processes, materials and methods comply with the regulatory objectives.

1.4 Scope

Te requirements apply to every ood establishment which imports, sells, offers or sale or distributesree o charge, packages, prepares, displays, serves, manuactures, processes, or distributes ood. TeCode has, as its primary ocus, a broad range o ood establishments that include, but are not limited

to, the ollowing:

i restaurants, hotels, caeterias and caés;

ii ood service operations in institutions, including hospitals and schools;

iii bakeries;

iv butcheries;

v grocery store, supermarkets and departmental stores;

vi ood catering units, suppliers to cruise ships, events (desert camps), canteens;

vii ood actories and warehouses;

viii kiosks, temporary or permanent ood events, and mobile vending operations;

ix ood packing material manuacturers and suppliers.

1.5 Guiding Principles

a. Te primary objective o the Code is to ensure the saety o oods that would offer high level opublic health protection. In addition, there are a number o other expected outcomes:

i better knowledge o sae ood handling practices by all stakeholders;

ii improved consistency in the interpretation and application o ood industry regulations by allstakeholders;

iii establishment o minimum health and ood saety practices;

iv better communication among all sectors o the industry and government concerning criticalrequirements in ood saety, and a greater commitment to finding cooperative approaches tohandling risks; and

v improved inormation concerning best practices to compliment industry-driven inspection,auditing and educational programmes.


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1.6 Definitions

Audit: A systematic, independent and documented process or obtaining audit evidence and evaluatingit objectively to determine the extent to which the audit criteria are ulfilled.

Auditor: Te person with necessary competency in ood saety approved by Dubai Municipality toconduct an audit.

Authorised Officer/Person: An Authorised person rom the Food Control Department who canconduct inspections or investigations in ood establishments.

Cleaning: Te process o removing soil, ood residues, dirt, grease and other objectionable matter.

Codex: Codex Alimentarius Commission (CAC), a United Nations Organisation that supports FAOand WHO by developing ood standards, guidelines and Codes o practice.

Concerned Department: Departments o Dubai Municipality authorised to ensure compliance withrelevant regulations.

Contamination: Te introduction or occurrence o a contaminant in ood or the ood environment.

Control Measure: An action or activity that can be used to prevent, eliminate, or reduce a hazard to

an acceptable level.

Corrective action: An Action to be taken when the results o monitoring at the CCP indicate a loss ocontrol.

Disinection: Te reduction o microbial load, by means o hygienic chemical or physical agents, to alevel that will not compromise ood stability or lead to harmul contamination o ood.

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

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

Food Control Department or Department: Food Control Department o Dubai Municipality.

Food Establishment/Food Business: Any place where ood is manuactured, prepared, traded orsold directly or indirectly to the consumer. Te term includes any such place regardless o whetherconsumption is on or off the premises. Te term includes but is not limited to trading companies,manuacturing companies, hotels, restaurants, caés, caeterias, caterers in hospitals, private clubs,caterers or caeterias in labour camps, 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 reers to establishments located in the Emirate o Dubai.

Food Establishment/Food Business Operators: A ‘ood business operator’ means the person whois actively engaged in running the ood establishment and is responsible or ensuring that the legalrequirements are met.

Food Handler: Any person handling ood directly or indirectly in a ood establishment, whether

packaged or unpackaged ood, ood equipment and utensils or ood contact suraces.

Food Hygiene: All conditions and measures necessary to control hazards and ensure the saety andsuitability o ood at all stages o the ood chain.

Food Saety Course/Qualification: A course/qualification approved by the Department in accordancewith the provisions o this Code.

Food Saety Programme: A ood saety management system based on the principles o HACCP.


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Food ransportation Vehicle: Any mode o transport, designated or ood, whether sel-propelled ornot and whether used on land, sea or in the air.

Food Service Establishments: Food establishments such as catering, restaurants, caeteria, cae andsupermarkets etc. that sell portions o oods directly to the consumers or immediate consumptioneither on-site or off-site. Te definition excludes business activities such as manuacturing, processing,

trading, grocery stores etc.Good Hygiene Practices: All practices regarding the conditions and measures necessary to ensure thesaety and suitability o ood at all stages o the ood chain.

HACCP (Hazard Analysis and Critical Control Point): A preventive system o ood saetymanagement that identifies, evaluates, and controls hazards which are significant to ood saety basedon product design, hazard analysis and process control.

HACCP plan: A document prepared in accordance with the principles o HACCP to ensure control ohazards that are significant or ood saety in the segment o the ood chain under consideration.

Hazard: A biological, chemical or physical agent in, or condition o, ood with the potential to cause anadverse effect.

Hazard analysis: Te process o collecting and evaluating inormation on hazards and conditionsleading to their presence to decide which are significant or ood saety and thereore should beaddressed in the HACCP plan.

High–Risk Foods: High-risk oods are oods which will support the growth o ood poisoning bacteriaor the ormation o toxins AND which are ready to eat.

Foods such as:

- ready to eat oods 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 oods -e.g. Oysters, Kebneyah, Sushi;

- dairy based desserts;

- ripened sof or moulded cheese – e.g. Brie, Danish Blue, etc.;

- prepared vegetable salads including those containing ruit;

- oods labelled/described as needing to be kept at a specific temperature;

- rozen ood such as ice cream.

Packaging: Any operation consisting o placing the ood in containers (i.e. primary packaging) orplacing the ood containers in urther packaging material (i.e. secondary packaging).

Raw Animal Foods: Raw oods o animal origin such as meat, poultry products, fish, shellfish etc. thatare likely to be contaminated with pathogenic or spoilage microorganisms. Tey are usually storedchilled or rozen to minimise spoilage.


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Person in Charge: A person directly responsible or the ood related operations in the ood establishmentand has direct authority, control or supervision over employees who engage in the storage, preparation,display, or service o oods.

Pests: Te term pest in this document reers to any undesirable animal or insects including, but notlimited to, birds, rodents, flies, larvae etc. that live in or on our ood and are objectionable or a nuisance.

Potable Water: Drinking water that is pure and healthy at the point o usage, and meets the requirementso Gul Standards.

Primary Product: Products o primary production including products o the soil, arming and fishing.

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

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

Ready-to-Eat Foods: Any ood or consumption without urther treatment or processing. Exampleso ready-to-eat ood 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, ruits, 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, conectionery and biscuits.

Recall: A recall is an action taken to remove rom distribution, sale and consumption, ood which maypose a health risk to consumers.

Shel- lie: Te period during which a ood product maintains its microbiological saety and suitabilityat a specified storage temperature and where appropriate, specified storage and handling conditions.

raceability: Te ability to track any ood, eed, ood-producing animal or substance that will be usedor consumption, through all stages o production, processing and distribution.

Validation: Obtaining evidence that a control measure or combination o control measures, i properlyimplemented, is capable o controlling the hazard to a specified outcome.

Verification: Te application o methods, procedures, tests and other evaluations, in addition tomonitoring, to determine whether a control measure is or has been operating as intended.


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2 Licensing, Approvals, Construction, Design and Facilities2.1 rade License

a. All ood establishments in Dubai must have a valid trade licence rom the concernedgovernment authorities in Dubai beore the start o operation.

b. Te operator o the ood establishment must choose the appropriate business activity at the time oobtaining the license.

c. Te business activity on the trade license o ood establishments shall be related to ood, and thelicense must clearly state the exct activity the establishment is involved in.

d. Food establishments shall not carry out any other activity other than the business activity (oractivities) listed in the trade license.

2.2 Approval o Construction Plans and Specifications

a. Proposed layouts or new construction, or renovations to an existing ood establishment, shall be

reviewed or compliance with the existing regulations and approved by the Food ControlDepartment prior to the construction, renovation or re-construction.

b. In existing acilities, major alterations that affect the main layout or the process flow shall not becarried out without prior approval rom the Food Control Department. Alteration,addition or deletion, which results in change o the approved layout, such as changein area o the establishment or the ood rooms, addition, deletion or repositioningo equipment o a substantial and permanent nature, drainage works, passagewaysand open spaces, means o exit, entry and internal communication, windows and ventilatingsystems in production area etc., should not be carried out without the prior approval o the FoodControl Department.

c. Plans or minor alterations that do not involve a change in the main layout and the flow o work

such as the installation o shelves in a store room do not require prior approval.d. A licensee has to submit the layout o the establishment or approval to the Food Control

Department prior to construction. Particulars to be indicated on a layout plan include but are notlimited to:

i area and space allocated to ood handling and cooking, cleaning, ood storage and seating;

ii sanitary fitments, open spaces, restrooms, storage areas;

iii all windows and mechanical ventilating systems;

iv layout o equipment;

v all means o exit and entry;

vi acilities to carry out pot and dish washing, handwashing etc.

2.3 Site and Location

a. Sites or ood establishments should be chosen such that they are ree rom conditions that mightinterere with their sanitary operation. Food establishments should be set ar enough apart romwaste disposal acilities and incompatible processing acilities so there is no risk o contamination.


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b. Generally a minimum distance o 30 metres is recommended rom potential sources ocontamination. However, a greater or lesser distance could be accepted depending on specific siteconditions.

c. Streets, lanes and other public places or the common part o the building, which are within aminimum o 10 metres around the ood establishment, should be kept clean and ree o litter,

garbage or waste that can attract pests.

Rationale:

Poorly maintained or unhygienic surroundings and acilities can lead to contamination o ood. Conditionswhich might lead to contamination include excessive dust, oul odours, smoke, pest inestations, airbornemicrobial and chemical contaminants, and other similar conditions. Food establishments should beprotected rom such conditions that would expose the ood to contaminants.

2.4 General Requirements or Design and Constructiona. Te design and construction o ood establishment should:

i be appropriate or the activities or which the establishment is used;

ii provide adequate space or the activities to be conducted in the establishment and be suitableor the fixtures, fittings and equipment used or those activities;

iii permit the ood premises to be effectively cleaned and disinected.

b. Te design and construction should:

i help exclude dirt, dust, umes, smoke and other contaminants;

ii not permit the entry o pests;

iii not provide harbourage or pests; and

iv provide a sae environment or workers and where applicable or customers.

c. Te layout o ood establishment should be designed in such a manner that:

i ood flow is in one direction;

(i.e. rom receiving → to storage → to preparation→ to cooking → to packaging /serving despatch)

ii adequate spaces are provided or ood preparation, cooking and cooling, ood storage, storage oequipment / utensils, installation o sanitary fitments, and cleaning acilities;

iii ood or clean eating utensils are not conveyed through an open space or open yard that would

expose ood to contaminants.d. Incompatible areas or processes, particularly toilets, clean-up and chemical storage areas, should

be separated rom ood preparation/processing areas.


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Rationale:

A properly designed and operated ood establishment will minimise the likelihood o ood contamination.At the same time, unnecessary movement o ood and personnel within the premises increases the

likelihood o contamination, and hence should be controlled as much as possible. Well designed layout is a

pre-requisite or effective implementation o any ood saety programme.

2.5 Spatial Requirements

a. Te space available in a ood establishment should be suitable or the business activity, and sufficientto carry out the operations as per the relevant provisions o this Code.

b. Requirements specific to the type o ood establishments are provided as a separate guideline.otal area o ood establishments should not be less than the minimum requirements stipulated inthe layout approval guideline or ood establishments.

c. Food and ood handling activities should only be carried out within the area as delineated

in the approved layout plan. No ood related activity, such as washing o equipment and utensils,ood preparation and cooking o ood, and storage o utensils, equipment and ood, should extendto any place beyond the approved area.

Rationale:

Adequate space or ood preparation is essential to ensure sae ood preparation and shall support the type ooperation and the number o customers to be served. For example, too small a kitchen or a restaurant maycause congestion and unhygienic ood operation that increases the risk o ood contamination. Te generalrule or ood service establishments is that, establishments with larger gross floor area should providemore space or ood preparation. Te type o ood, number o meals produced and the number o peopleworking at the same time should also be considered while deciding the spatial requirements or ood service

establishments.

2.6 Floor, Walls and Ceilings

Te requirements in this section apply to the floors, walls and ceilings o all areas used or ood handlingand associated activities such as storage and packaging.

2.6.1 Floors

Floors should be designed and constructed in a way that is appropriate or the activities conducted inthe ood establishment.

2.6.1.1 Floors in Dry Areas

a. In dry areas the floor should be durable, impervious, easily cleanable, and non-slip.

b. Te floor to wall joints should be coved.


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2.6.1.2 Floors in Wet Areas

a. In areas where the floor could be wet (such as ood preparation or processing areas, walk-in coolers,washrooms), and areas subject to flushing or spray cleaning, the floor should be:

i light coloured;

ii durable, easily cleanable and non-slip; iii constructed o 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 o liquids; and

vi sufficiently sloped or liquids to drain to adequately sized and constructed floor drains(See Section 2.7 below). Generally, a minimum slope o 2% is recommended.

b. I used, clean rubber or plastic mats, excluding carpet or other similar floor coverings, shouldbe designed or easy removal, cleaning and, i necessary disinection.

c. Absorbent material (e.g. cardboard, newspaper, sponge, unsuitable rubber mats) should notbe used as floor material.

2.6.1.3 emporary Flooring

Requirements as listed in 2.6.1.1 and 2.6.1.2 should be taken into account while constructing temporaryfloors.

Rationale:

Properly constructed floors acilitate cleaning and disinection. Impervious materials do not absorb water ororganic matter, and sloping helps avoid pooling o liquids which can lead to unhygienic conditions.

2.6.2 Walls and Ceiling

2.6.2.1 Walls

a. Walls should be designed and constructed in such a way that they can be kept clean.

b. In wet areas, walls should be constructed o an impervious material that is able to withstandregular washing.

c. In areas where open ood is handled, internal suraces o walls and partitions should besuraced with smooth, preerably light coloured, durable, non-absorbent and easily cleanablematerials (e.g. tiles or stainless steel) to a height o not less than 2 Metres. Te rest may be paintedin a light-colour. Junctions between walls, partitions and floors should be coved.


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2.6.2.2 Ceiling

a. Ceiling should be o continuous construction so that there are no empty spaces or wide joints.Although ceilings are less likely to require requent cleaning, the suraces should allow ease ocleaning.

b. Ceiling in kitchens and ood rooms should be o light colour and fire proo.

2.6.2.3 False Ceiling

a. False ceiling i used in ood handling areas should have smooth, easily cleanable and impervioussuraces.

b. Access openings to the space above alse ceiling should be provided to acilitate cleaning andor detection o signs o pest inestation.

c. Ceiling or the interior o the roo and overhead fixtures are to be constructed in a way thatprevents accumulation o dirt. Tere should be adequate measures in place to reduce condensationand subsequent growth o undesirable mould.

Rationale:

Light coloured walls and ceilings enable easy detection o dirt or prompt removal. Durable, impervious andeasily cleanable suraces acilitate cleaning work. However, note that the emphasis should be on cleanlinesswhich is the primary objective o this provision.

Te space between alse ceiling and the original ceiling can get dirty and harbour pests. Periodic checks andcleaning are necessary to maintain a healthy and hygienic work environment.

2.7 Floor Drains

a. Floor drains must be designed to:

i effectively remove waste water;

ii be easily accessible or 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. Te drainage system must be constructed such that there is no cross-connection between the drainsor drain lines, and:

i the water supply; or

ii the ood product lines or equipment.

Rationale:

Te accumulation o waste water on the floor and drain o a ood establishment can lead to insanitaryconditions. Properly designed drains and drain lines can eliminate the accumulation o waste water andprevent entry and growth o pests.


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2.8 Stairs and Mezzanines

a. Stairways should be:

i located so as to minimise the risk o ood contamination; and

ii constructed o materials that are impervious and easily cleanable.

b. Mezzanines should:

i not be located over ood preparation areas where splashing or dripping could pose acontamination risk;

ii be constructed o solid masonry or metal construction; and

iii be equipped, where appropriate, with raised edges o a height sufficient to prevent contaminantsrom alling onto suraces below.

Rationale:

Stairs and mezzanines, whether over work areas or exposed ood or near these areas can act as a source o

contamination. Proper design and construction can prevent this.

2.9 Equipment and Utensils

Food establishments shall use only sae and suitable equipment and utensils at all times. Equipmentand utensils should be designed and constructed to be durable and to retain their characteristic qualitiesunder normal use and conditions.

2.9.1 Equipment Design and Layout

a. Equipment and utensils should be made o sae and suitable material that will not affect thequality and saety o ood.

b. Materials used or making the equipment and utensil should be resistant to denting, pitting,chipping and cracking. Food contact suraces should be smooth so as to enable them to be keptclean, and where necessary disinected.

c. Materials used in the construction and repair o equipment and utensils are to be non-toxic, notaffected by oods, cleaning compounds, non-absorbent and durable under normal use. Tey arenot to impart odour, colour or taste nor contribute to the contamination o ood, and are tomaintain their original properties under repeated use. Painted ood-contact suraces are prohibited.

d. Equipment and utensils are to be ree rom difficult-to-clean internal corners and crevices. Food-contact suraces are to be readily accessible or cleaning. Where necessary, equipment should be

movable or capable o being disassembled to allow or maintenance, cleaning and disinection.e. Hard maple or other equivalent non-absorbent material meeting the criteria stated in this Code

may be used or cutting blocks and cutting boards, baker’s tables and work suraces. Food contactsurace should be smooth and maintained clean.

. Canvas, cloth and other porous material, other than or single-service use, are prohibited as a ood-contact surace.


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g. Equipment should unction in accordance with its intended use.

h. Equipment used to cook, heat treat, cool, store or reeze ood should be designed to achieve therequired temperatures as rapidly as necessary to ensure ood saety.

i. Equipment containing bearings and gears requiring lubricants is to be designed and constructedso that the lubricant cannot leak, drip or be orced into the ood or onto ood-contact suraces.

Food-grade lubricants are to be used on or within ood-contact suraces.

2.9.2 Location o Equipment

a. Equipment used in a ood establishment should be suitably located or positioned so that it:

i is not exposed to any sources o contamination;

ii can be maintained, cleaned and disinected;

iii can be inspected easily;

iv may be properly vented when required; and

v is installed in such a manner as to allow adequate cleaning o the equipment and the

surrounding area.b. Equipment and utensils used in processing, handling and storage o oods (including single-service

and single-use articles) shall not be located in staff locker rooms, toilet rooms, garbage storagerooms, 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 are to be provided o sufficient width to permitemployees to perorm their duties readily without contamination o ood or ood-contact suracesby clothing or personal contact.

Rationale:

Equipment used in a ood establishment shall be kept in a clean and sanitary condition to minimise the risko contamination o ood by equipment suraces. Tereore, when considering the location o equipment,

several actors should be taken into account, including ease o cleaning, the intended use o equipment,and the methods or prevention o contamination o the equipment. Special care should be taken in theplacement o ood equipment which will be used to process, handle or store ood. Such equipment shall notbe located in areas where it may become contaminated, since the suraces o the equipment will be comingin direct contact with ood.

2.9.3 Fixed Equipment

a. Equipment that is fixed (i.e., not easily moved) should be either:

i sealed to adjoining walls, floors and equipment; or

ii spaced in such a manner to comortablly allow cleaning under and around the equipment.

b. Equipment that is intended to be “Clean in Place (CIP)” should be designed and constructed sothat:

i cleaning and disinection solutions circulate through a fixed system and contact all interior oodcontact suraces;


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ii the system is sel-draining or capable o being completely drained o cleaning and disinectantsolutions;

iii there are inspection access points to ensure all interior ood contact suraces throughout thefixed system are being effectively cleaned.

2.9.4 Calibration and Standardisation

Equipment or instruments used or measuring or monitoring products or processes that could havean impact on product saety or legality should be calibrated or standardised to a standard recognisedby the Food Control Department. Te calibration or standardisation should be done internally orexternally at a pre-determined requency necessary to ensure proper unctioning o the equipment.

2.10 Lighting

a. Lighting and lighting fixtures should be designed to prevent accumulation o dirt and be easilycleanable.

b. Food establishment should be supplied with sufficient natural or artificial light to ensure the sae andsanitary production o ood, and acilitate cleaning o the premises. Unless otherwise specified, theminimum lighting intensities should be:

i 110 lux (at a distance o 89 cm (3 f.) above the floor) in walk-in coolers, dry ood storage areas, andin all other areas and rooms during periods o cleaning;

ii 220 lux (at a distance o 89 cm (3 f.) above the floor) in areas where resh produce or packagedoods are sold or offered or consumption; areas used or hand washing, ware-washing, andequipment and utensil storage; and in toilet rooms; and

iii 500 lux at the surace where a ood handler is working with unpackaged high risk oods or withood utensils and equipment such as knives, slicers, grinders or saws where employee/worker

saety is a actor.c. Except as otherwise specified, lighting fixtures should be shatter proo or be shielded with shatter-

proo coverings in areas where they are exposed to ood, equipment, utensils, linens or unwrappedpacking materials. Shielded lighting is not necessary in areas used only or storing ood in unopenedpackages or where the ood cannot be affected by broken glass alling onto it.

Rationale:

Adequate lighting promotes cleanliness by acilitating the identification o unclean areas. Shielding o lightsto prevent the contamination o ood rom glass ragments in the event o breakage is an essential publichealth protection measure. In addition to that, risk o breakage also occurs when diffusers are removed or

cleaning or changing tubes.


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2.11 Ventilation

a. Food establishment should be provided with adequate mechanical or mixed mode ventilation toensure good indoor air quality.

b. Te design and installation o mechanical ventilation systems should be based on the requirementsprovided by the Public Health and Saety Department o Dubai Municipality. Where necessary,

ood establishments should comply with the ollowing echnical Guidelines relevant to oodestablishments published by the concerned department/s such as:

i Indoor Air Quality Requirements within Green Building Regulations and Specifications;ii Manual or Regulation o Smoking in Public Places.

c. Ventilation systems should be designed and installed such that:

i they are sufficient in number and capacity to prevent grease or condensation rom collectingon the walls and ceiling;

ii the filters or other grease extracting equipment are easily removable or cleaning andreplacement i not designed to be cleaned in place;

iii the exhaust ventilation hood systems include components such as hoods, ans, guards,and ducting which will prevent grease or condensation rom draining or dripping onto ood,ood contact equipment or suraces, utensils and linens, or single-service and single-usearticles; and

iv they are equipped with make-up air systems, installed in accordance with the requirements othe Public Health and Saety Department o Dubai Municipality.

d. Mechanical ventilation systems should be installed in such a manner that airflow is directed romthe clean area to the contaminated area.

e. Ventilation systems should be cleaned in accordance with the requirements stipulated by theconcerned department o Dubai Municipality.

Note: Te documents listed in Section 2.11 (b) are available on the website www.dm.gov.ae

Rationale:

Te air supplied to the ood premises shall be o sufficient quality so as not to contaminate the equipment orthe ood. Unclean air, excessive dust, odours, or build-up o condensation or grease are all potential sourceso ood contamination. Build up o grease/at in equipment such as range hoods also pose a fire hazard.

2.12 Storage Areas

a. Food establishments require adequate storage acilities or all items required or operation, includingood, ood ingredients, equipment, and non-ood materials such as utensils, linens, single-serviceand single-use articles, packaging, and chemical agents. During storage, ood items shall beprotected rom contamination such as water leakage, pest inestation or any other insanitarycondition.


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b. Te ollowing criteria should be applied to all storage areas:

i adequate shelving should be supplied in order that all materials may be stored off the floor.All ood and ood items and equipment should be stored at a minimum o 15 cm (6 in.) off thefloor on racks, shelves or pallets. Shelving which is not sealed to the floor should have a clear vertical space o at least 20 cm between the bottom shel and the floor to acilitate cleaning.

Wide shelving units should be at least 20 cm or more away rom the walls to allow or accessor cleaning, and permit easier visual inspection;

ii shelves should be constructed o materials which are durable and easily cleaned.

c. Te acilities used or the storage o ood, ood ingredients, equipment and packaging should bedesigned 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 minimises the deterioration o stored materials; and

v protect ood rom contamination during storage.

d. Te acilities used or the storage o ood, ood ingredients, equipment and packaging materialsshould not be located:

i in areas used or the storage o 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

iv in the same room/vicinity as chemicals/pesticides.

e. Non-ood agents such as disinectants, detergents, pesticides and other similar products shall bestored separately in a lockable area that prevents the potential or contamination o ood, ood

ingredients, ood contact suraces and non-ood materials such as utensils, linens, single-serviceand single-use utensils, and packaging materials.

. Personal belongings and uniorms o employees should be stored separately rom ood storageand ood preparation areas.

Rationale:

Contamination o ood, ood ingredients, equipment, and non-ood materials can occur when improperstorage acilities are used. Separation o ood and equipment rom toxic and soiled materials ensures thatthe opportunity or cross-contamination is minimised. A number o other environmental conditions canlead to contamination or ood spoilage. For example, rerigeration condensers located in dry ood storage

areas can produce heat that may damage oods, including canned goods, unhygienic practices, includingpoor employee hygiene, can also cause contamination.


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2.13 Water Supply

a. An adequate supply o drinking water obtained rom a source approved by the Dubai Municipalityor Dubai Electricity and Water Authority must be used in the ood establishment or cleaning andood preparation purposes;

b. An adequate supply o hot water should be provided or all cleaning activities conducted on the

ood premises. Te hot water supplied should be o sufficient temperature to achieve effectivecleaning;

c. Water storage tanks or drinking water should be designed and constructed in a manner thatprevents contamination. o prevent the access o animals, birds and other extraneous matters,water storage tanks and over flow tanks should be provided with appropriate covers.

d. Where non-potable water is used or non ood purposes, or example or fire control, steamproduction, rerigeration and other similar purposes, a separate duly identified water supply systemshould be used. Non-potable water lines should not be connected with drinking water systems.

e. Ice which comes into contact with ood has to be made rom drinking water. Ice should be made,handled and stored under conditions that protect it rom contamination.

. Steam used directly in contact with ood shall not contain any substance that presents a hazard tohealth or is likely to contaminate the ood.

g. Water storage tanks shall be maintained clean at all times. Cleaning and disinection o tanksshould be carried out at least twice per year, but more requently i necessary. Te water tanksshould be cleaned only by a cleaning company approved by the Food Control Department.

h. When a storage tank is shared by several ood establishments (such as in a mall), the oodestablishment should be able to show documented evidence that the water tank is cleanedas required.

j. Drinking water coolers and dispensers shall be regularly cleaned and disinected so as to keep itree o dirt and microbial contamination.

Rationale:

Water can be a source o ood contamination and thus must be o good standard all the time. Even thoughthe water source is good, a bad supply system o storage tank can recontaminate the water beore it isconsumed. A sae distribution system and regular cleaning and disinection o water tanks will ensure thatthe water is clean and sae to drink and also avoid contamination o ood or equipment.

2.14 Sewage and Solid Waste Disposal

a. Sewage disposal systems shall meet all the requirements o the concerned department o DubaiMunicipality.

b. Disposal o sewage and solid waste shall be done in a hygienic manner which does not exposethe ood premises or ood products to potential contamination.


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c. Food establishment should ollow the requirements or the separation o various solid-wastestreams as outlined by the concerned department o Dubai Municipality. Solid waste containerswithin the ood establishment should:

i be sufficient in number and accessible;

ii be designed to minimise both the attraction o pests, and the potential or airborne

contamination;

iii be identified as to their contents;

iv have unctional oot operated lids, i closed containers are used.

d. Garbage storage rooms and containers should be emptied, cleaned and disinected as ofenas necessary.

e. Solid waste containers/receptacles located outside the premises should be:

i equipped with covers and closed when not in use;

ii maintained in a manner that does not attract pests;

iii located away or the entrance o the ood establishment; iv preerably stored in a pest proo structure.

Rationale:

Te proper disposal o sewage and solid waste is critical in preventing the spread o pathogens in the oodpremises. In addition, the sanitary disposal o both sewage and solid wastes, and the maintenance o wastecontainers and acilities, will minimise the presence o pests inside and outside the premises.

Open waste containers can be used in a pest ree environment i such bins can be emptied and cleanedrequently. Where bins with lids are used, there is always a human tendency to open the lid with hands. Foodhandlers should rerain rom touching the lids with hands.

2.15 Grease raps

a. Grease traps should, whenever possible, be located outside the premise.

b. Grease traps should be o a suitable type and be regularly inspected. Te greasy waste should bepromptly removed and the adjoining floor suraces should be cleaned thoroughly aferwards.

Rationale:

Waste water rom ood premises carries a large quantity o grease, which will solidiy and cause blockages indrains. It must be removed rom the water entering the drain. A blocked drain / sewer causes back-flow owaste water and emits bad odour, posing a hazard to ood saety and environmental hygiene.


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2.16 Plumbing System

a. Te plumbing system conveying water and waste requires the approval rom the concerneddepartment o Dubai Municipality

b. Where water conditioning devices such as water filters or screens are installed on water lines, theyshould be o a type that permits easy disassembly, to acilitate periodic servicing and cleaning

c. In order to prevent backflow through cross connections, back-flow prevention devices (e.g. airgaps, vacuum breakers) should be installed wherever required.

Rationale:

Cross connections and backflow can contaminate the drinking water supply.

2.17 Overhead Utility Lines

a. Utility lines such as gas, electrical, sewage and water lines, as well as cooling ducts, should besuspended away rom work areas or areas o open ood to minimise the potential or contamination.

b. Tey should exhibit no sign o flaking rust or paint.

c. Lines carrying contaminated or hazardous materials, such as sewer or floor drain lines, shall be located sufficiently distant rom any product or product contact suraces to prevent any risk ocontamination.

d. Lines should be:

i insulated, where appropriate, to prevent condensation

ii constructed and covered with a suitable material to minimise the build-up o soil

iii easily cleanable; and

iv labelled or colour-coded.

Rationale:

Conditions such as dripping condensation or excessive dust rom overhead utility lines can be a source ocontamination when the lines are suspended over work areas or areas o open ood. Te consequences ocontamination due to leakage are significantly greater with lines carrying sewage, hazardous chemicals orhighly contaminated materials.

2.18 Handwash Stations

a. At least one handwash stationshall be provided in each ood preparation area. Additional handwashstations may be required depending on the type and extent o activity.

b. Handwash acilities shall:

i be located to allow convenient access and use by ood handlers and other workers;

ii be equipped with single-use liquid soap dispensers and paper hand towel dispensers;


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iii provide an adequate flow o water at a suitable temperature (not too cold nor too hot);

iv be easily cleanable, and maintained in a clean and sanitary condition;

v indicated with clear signboards and not be used or purposes other than hand washing.

Rationale:

Improper hand washing is a major contributing actor to outbreaks o oodborne illnesses. Provision oproper and adequate hand washing acilities is essential to minimising ood contamination and maintainingpersonal hygiene.

Te temperature o the water should be suitable to encourage handwashing. I the water is too hot or toocold, employees might have a tendency to avoid handwashing.

2.19 oilet Facilities and Dressing Areas

a. Adequate, suitable and conveniently located toilets should be provided or ood handlers. Teollowing criteria should be considered :

i toilets should be conveniently located and accessible to workers during all hours o operation;

ii toilets should be completely enclosed and provided with a tight-fitting and sel-closing door;

iii toilets should be equipped with a handwash station; including a liquid soap and paper toweldispenser; have handwashing sign prominently displayed;

iv toilets should be easily cleanable, well ventilated, and well lit; and

v toilets should not open directly into a ood area where ood or packaging material is stored,handled or packed;

vi when adjacent to a ood area, the toilet should be separated with a double door and ventilatedspace.

b. oilet rooms or the public, i provided, should be completely enclosed and separated rom theood preparation and storage areas.

c. Dressing and changing areas should be provided i workers routinely change their clothes in theood premises. Dressing and changing areas should be:

i easily cleanable;

ii well ventilated and well lit;

iii provided with lockers or other suitable acilities or the storage o workers’ possessions and

uniorms;iv separate or male and emal employees.


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Rationale:

Properly located and equipped toilet acilities are necessary to protect the equipment, acility and ood romaecal contamination which may be carried by insects, hands or clothing. oilet acilities, kept clean and in

good repair, minimise the opportunities or the spread o contamination.

2.20 Cleaning Facilities

a. o meet the cleaning requirements o the operation, every ood establishment should have sufficientand suitable cleaning materials, equipment and acilities.

b. Te service sink or curbed cleaning acility, equipped with a floor drain, should be convenientlylocated or the cleaning o mops or similar wet floor cleaning tools, and or the disposal o mopwater and similar liquid waste. Such acilities should be located away rom ood handling areas.

c. Adequate storage acilities should be provided as necessary stored away rom ood handling areas

to store brooms, mops, pails, and cleaning compounds when not in use. oilets should not beused or storing cleaning materials or equipment.

Rationale:

Liquid waste rom wet floor cleaning methods are contaminated with microorganisms and filth. A servicesink or curbed cleaning acility with a drain allows or the sanitary disposal o this waste water in a mannerthat will not contaminate the ood. Designated storage areas or brooms, mops, pails, etc., will assist in thesanitary operation o the premises during periods when they are not in use.

2.21 Exterior Openings

a. Exterior openings should be protected against the entry o pests. Examples include:

i filling or closing holes and other gaps along the floor, walls and ceiling;

ii solid, sel-closing, tight-fitting doors; and

iii screen doors that open outward and are sel-closing.

b. I windows or doors are kept open or ventilation or other purposes, the exterior openings shouldbe protected against the entry o pests by means such as screens, properly designed and installed

air curtains or other effective means to restrict the entry o pests.

c. Windows, doors and other openings should be constructed in a way that prevents accumulationo dirt.

Tese provisions may not apply i pests are absent due to the location o the ood premises, or otherlimiting conditions.


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Rationale:

Pests may carry pathogenic organisms on and within their bodies. As the pests move about the operation,

these pathogens can spread through the ood premises. Freedom rom pests reduces the likelihood ocontamination o both equipment and ood.

2.22 emporary Food Establishments

emporary ood establishments are those types o establishments that are set up with a time-limited lie(e.g., special events, airs and estivals, exhibitions etc.).

a. All specific requirements related to ensuring ood saety including the prerequisites such aslocation, design and layout should be met.

b. A prior approval rom the Food Control Department is required to operate such ood establishments.

2.23 Mobile Vendors, Stalls, Catering rucks , Dinner Cruise, Desert Events

Tis requirement covers ood establishments including mobile ood vans or other similar temporarymobile ood businesses, mobile vending operations, and establishments that supply ood to cruiseships, desert events and other external events that are permanent or temporary in nature.

a. Food establishments require prior approval rom the Department to supply ood, and should meetthe relevant provisions o this Code depending on the type and extend o the activity.

b. Food establishment should ollow relevant temperature requirements and other handling andstorage recommendations o this Code. When the ood is supplied to a third party such as an eventorganiser, the ood establishment that supplies the ood should ensure that handling requirements

o ood are clearly communicated in writing to the person in charge o the event.

2.24 Vending Machines

Vending machines, although technically regarded as “ood establishments”, ofen do not require thesame level o construction and equipment as ull-fledged ood establishment. Nevertheless, they dohave some specific requirements to ensure the sae storage and dispensing o ood and the preventiono health hazards. Operators o vending machine should ollow relevant temperature requirements andother handling and storage recommendations o this Code. Adequate measures should be in place tocontrol both intentional and unintentional contamination.

2.24.1 Liquid Foods and Ice

In equipment that dispenses or vends liquid ood or ice in unpackaged orm, the delivery tube, chuteand orifice should be designed such that:

a. Splashes and drips (including drips rom condensation) are diverted away rom the containerreceiving the ood (by means o barriers, baffles or drip aprons, or example).

b. ubes, chutes and openings are protected rom manual contact (by being recessed, or example).


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c. Where the item is dispensed, the equipment is provided with means to prevent back siphonage.

d. Delivery tubes, chutes and openings are protected rom dust, insects, rodents and othercontamination by a sel-closing door i the equipment is:

i located outdoors and is not protected rom precipitation, wind-blown debris, pests and othercontaminants present in the environment; or

ii available or sel-service o ood during hours when it is not under the ull-time supervision oa ood employee.

Rationale:

For vending machines that dispense liquid ood or ice, it is important to prevent the entry o condensate orsplash, which may contaminate the ood product. Food contact suraces which divert liquid ood into thereceiving container need to be protected rom contact by customers/people to prevent contamination o theood product. A sel-closing door on outdoor machines or unsupervised machines urther protects against

accidental or malicious contamination.

2.24.2 Sel-Service Beverages

a. Sel-service beverage dispensing equipment should be designed to prevent contact between thelip-contact surace o glasses or cups that are refilled and:

i the dispensing equipment actuating lever or mechanism; and

ii the filling device.

b. Beverage equipment that utilises carbonation equipment (CO2) should incorporate a back-flow,

back-siphonage prevention device (check valves) to prevent the migration o the carbonatedbeverage into copper water supply lines.

Rationale:

Trough proper design o the dispensing equipment, contamination o the lip-contact suraces o therefillable containers can be avoided, and the risk o cross-contamination reduced. As well, back-flow intowater supply lines has resulted in incidents o copper poisoning afer consumption o the dispensed beverage.

2.24.3 Beverages in Paper-Based Packaging

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


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2.24.4 Vending o High Risk Foods

A machine vending high risk oods shall have an automatic control that prevents the machine rom vending ood i there is a power ailure, mechanical ailure or other condition that results in an internaltemperature that cannot maintain the ood temperature required in this Code.

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

Rationale:

Vending machines require a “ail-sae” device that would prevent the dispensing o high risk oods, in theevent o mechanical or power ailures which could subject them to temperature abuse.


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3 Control o Hazards in FoodTis part o the ood Code is based upon the principle that ood saety is best ensured through theidentification and control o hazards in the production and handling o ood as described in theHazard Analysis and Critical Control Point (HACCP) system, adopted by the joint WHO/FAO CodexAlimentarius Commission, rather than relying on end product standards alone. Te Food Control

Department requires all ood establishments to implement a risk based ood saety programme.

3.1 Management o Food Saety

3.1.1 Management – Person in Charge

a. All ood establishments shall employ at least one (1) ull time, on-site Person in Charge (PIC)certified in ood saety.

b. All ood service establishments where high-risk, ready to eat or raw oods are prepared shall haveat least one PIC certified in ood saety present in the establishment during all shifs (duration)o ood establishment operation. Te PIC should be responsible or and should actively overseeall ood establishment operations that could have an impact on the saety o the ood.

c. Each certified PIC shall possess knowledge o ood saety principles and practices as demonstratedby passing a written examination acceptable to the ood control department. Each person passingan acceptable examination shall receive a certificate valid or a period o five years rom the date oissuance.

d. Te name o the PIC should be displayed behind the cash counter or in a place that is clearly visibleto customers.

e. Once the employment o a PIC is terminated, establishments can take up-to thirty (30) days todesignate a new PIC. Te proposed PIC should enrol or the training programme and be certifiedwithin 45 days.

3.1.2 Roles and Responsibilities o Person in Charge

a. Te PIC should be competent and have appropriate knowledge on ood saety risks associated withthe type o business.

b. Te PIC should ensure that the establishment maintains policies and procedures or all employeesto ollow in order to assure the production, sale, and/or dispensing o sae ood products.

c. Te PIC should provide effective supervision in implementing sae ood practices, conduct regularinspection o the ood premises, address potential ood risks, and, where necessary, take appropriatecorrective action.

d. Te PIC should maintain measures o accountability or meeting ood saety responsibilities,

including ensuring that i all employees are trained beore they start o work; and

ii trained employees are competent and are carrying out responsibilities as required. rainingshould be provided based on the criteria stipulated under Section 6 o this Code.


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3.1.3 Food Saety Programmes

All ood establishments should implement and maintain a Dubai Municipality approved ood saetyprogramme that is documented and that identifies and controls ood saety hazards.

3.1.3.1 General Requirements or Food Saety ProgrammesA ood establishment should:

a. Systematically examine all o its ood handling operations in order to identiy the potential hazardsthat may reasonably be expected to occur.

b. Develop and implement a ood saety programme to control the hazard or hazards i one or morehazards are identified in accordance with paragraph (a).

c. Set out the ood saety programme in a written document and retain that document at the oodestablishment.

d. Comply with the ood saety programme; and conduct a review o the ood saety programme atleast annually to ensure its adequacy.

e. Review the system and make necessary changes to it when any significant modification is madeto the product, process, or any step, or in the event o a justified ood complaint or ood relatedincident.

3.1.3.2 Auditing o Food Saety Programme

All ood establishments, unless there is a waiver rom the Food Control Department, should

a. Ensure that the ood saety programme is audited by a third party ood saety auditor approved byDubai Municipality at an auditing requency applicable to the ood establishment

b. Make the written document that sets out the ood saety programme, and the appropriate records

available to any ood saety auditor who has been requested to conduct an audit o the ood saetyprogramme; and

c. Retain copies o all written reports o the results o all audits o the ood saety programme conductedby a ood saety auditor within the last our years, or inspection upon request by a ood saetyauditor who audits the ood saety programme or an Authorised Officer rom Dubai Municipality.

3.1.3.3 Content o Food Saety Programmes

A ood saety programme should

a. Include in its scope all oods that are prepared, sold, distributed or displayed in the ood

establishment.b. Systematically identiy the potential hazards that may be reasonably expected to occur in all ood

handling operations o the ood establishment.

c. Identiy where, in a ood handling operation, each hazard identified under paragraph (b) can becontrolled and the means o control.

d. Provide or the systematic monitoring o those controls.


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e. Provide or appropriate corrective action when that hazard, or each o those hazards, is ound notto be under control.

. Provide or the regular review o the programme by the ood establishment to ensure itsadequacy; and

g. Provide or appropriate records to be made and kept by the ood establishment demonstrating action

taken in relation to, or in compliance with, the ood saety programme.

3.2 Food Handling and Processing

3.2.1 General requirements or processing ood

a. Food establishments must take all practicable measures to process only sae and suitable ood.

b. Food establishments when processing ood should;

i take all necessary steps to prevent the likelihood o ood being contaminated; and

ii where a process step is needed to reduce to sae levels any pathogens that may be present in the

ood, use a process step that is reasonably known to achieve the microbiological saety o ood.c. A ood establishment, when handling and processing high risk ood that will not undergo a

pathogen reduction step, ensure that the time the ood remains at temperatures that permit thegrowth o inectious or toxigenic bacteria in the ood is minimised.

3.2.2 Food Source

A ood establishment shall take all practicable measures to ensure it only accepts ood that is notcontaminated.Te PIC should provide inormation, i.e. a specification, to suppliers or each ingredient,where necessary, to ensure the desired saety and quality o those oods and ingredients on delivery.

3.2.2.1 Approved Sources

Food and ood ingredients received at a ood establishment shall be obtained rom sources that areapproved by Food Control Department. Approved ood sources are establishments that are licensed tooperate in the United Arab Emirates and are inspected by the respective Emirate’s Food Control agency.

a. Food establishments should provide, to the reasonable satisaction o an authorised officer uponrequest, the ollowing inormation relating to ood, the name and business address o the supplier, vendor, manuacturer or packer or, the importer.

b. Food establishments that serve raw or lightly cooked (such as raw oysters, sushi, kebeneyah steaktartar, carpaccio), should obtain detailed inormation rom the supplier on the source and probablelevels o microbial contamination. Relevant records should be maintained as evidence o action.

Rationale:

Sae ood starts with reputable and reliable ood suppliers who meet ood hygiene and saety standards.

Tese suppliers operate in a manner that prevents and controls contamination o oods and ensures theoods are sae or human consumption


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3.2.2.2 Unapproved Sources

Food prepared in a private home, unlicensed establishments or any other place, which is not approvedby the Food Control Department, shall not be commercially offered or human consumption.

3.2.3 Food ReceivingFoods that are imported to the different Emirates are inspected by the respective regulatory agenciesat the port and then released to the market. Instructions provided at the time o the release should beollowed by the importing establishment and the release documents should be verified by the retailestablishments. Food establishments should always veriy that their supplies are delivered saely.

3.2.3.1 Inspection o Incoming Food

a. Inspection should be carried out at the time o receipt o ood rom the supplier to ensure that:

i Food and packaging are ree rom visible damage, pests and other contaminants; and that theyare protected rom contamination;

ii ood is in an appropriate condition or intended use;

iii ood is accompanied by appropriate documentation;

iv transport is suitable, and approved by concerned ood autority.

b. Foods that require temperature control or saety are to be delivered at temperatures stipulatedin section 3.6 o this Code.

c. Food containers and packages should be intact and ree rom damage.

d. Food items should be properly labelled – ingredient listing, date coding etc.

e. I the ood is pre-packaged, the time gap between the date o receiving and expiration date should be

sufficient to use the product and avoid wastage o stock.. Unacceptable ood should be returned and documented.

g. Food products should be quickly moved into storage afer the inspection.

Rationale:

Food contaminated with pathogenic microorganisms, chemicals and oreign matters may compromise oodsaety. Tereore, ood establishment should not accept ood known (or suspected) to be contaminated withthese substances.

Most pathogenic bacteria grow and multiply rapidly at temperatures between 5°C and 60°C. At temperatureslower than 5°C and higher than 60°C, bacterial growth slows down or stops. However, there are bacteria thatcan grow slowly up to a temperature o -2°C and most bacteria can survive cold temperatures and resumemultiplication later when conditions become suitable again. Tis range o temperatures between 5°C and60°C is normally called the EMPERAURE DANGER ZONE. High risk ood may be contaminated by

pathogenic bacteria which can multiply to dangerous levels at ambient temperatures. As such, high riskood should be kept at or below 5°C, or at or above 60°C during delivery, to prevent growth o these bacteria.Te temperature o the ood may go up during the delivery time, but this time should be as short as possible.


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Freezing is a process in which the temperature o a ood is reduced below its reezing point and the majorityo the water inside the ood undergoes a change in state to orm ice crystals. Freezing preserves oodor extended period o time by preventing the growth o micro-organisms that cause ood spoilage and

oodborne illnesses. o maintain the quality o rozen ood, a temperature o –18°C or less is preerred.

3.2.3.2 Product Identification

a. All ood products received at a ood premise should be properly packaged and labelled, accordingto requirements outlined by the Food Control Department or any other relevant standard such asthe Gul Standards.

b. Invoices, receipts, and lot coding inormation should be retained, to allow tracking o unlabelledproducts (such as raw fish, oyster, carcasses, produce or bakery products) or split lots.

c. In retail ood service establishments such as restaurants and catering establishments, i the originalpackaging o the ood is removed afer receiving, the same production and expiration dates on theoriginal label should be marked on the new label. Te establishment should have a documented

internal policy or date marking o products that are stored afer the removal o the originalpacking. However, the oods that are consumed or heat processed on the same day need not meetthis requirement.

Rationale:

A ood establishments should be able to identiy the ood that they have in the premises in order to acilitatetracing products in the event o a recall or a ood incident. Te inormation can be obtained rom an invoice,receipt or the packaging o the ood when necessary and such documents should be retained or a particularduration not less than the shel lie o the product.

3.2.3.3 Ingredient inspection and control

a. All ingredients used in ood preparation should be inspected prior to their use.

b. Any ingredients that are off-colour, have strange odours, show evidence o pest contamination orsuspected to be contaminated in any other manner should be discarded.

3.2.4 Food Additives

a. Food additives that are banned by the Food Control Department shall not be used.

b. All additives shall be used at a concentration recommended in the relevant product standard. Inthe absence o a standard, scientific validation is necessary.

c. Manuacturers and suppliers o ood additives should provide inormation on sae usage o additivesto the end user.

d. Food handlers who handle additives should be appropriately trained to use additives.


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3.2.5 Handling Raw Food

a. Raw and ready-to-eat oods should be kept separate at all times. Contamination o ready to eat oodsshould be prevented using methods outlined in section 3.4 o the Code.

b. Fruits and vegetables that are consumed raw should be cleaned and disinected using a chemicaldisinectant or any other process approved by the Food control Department.

3.2.6 Handling o Chilled and Frozen Food

a. Food establishments shall meet the provisions o section 3.6 o this Code during receiving, storageand preparation o rozen and chilled oods.

b. Provisions o section 3.3 should be used during preparation and handling o high risk oodsat ambient temperature. It is strongly recommended that areas used or preparation o cold highrisk oods should be maintained at 20°C or below to minimise bacterial multiplication.

3.2.7 Tawing

Frozen oods should be thawed quickly in a manner that will prevent the rapid growth o pathogenicand spoilage bacteria. During the process o thawing, the microbiological count should not exceed thelimits specified in the relevant product standard.

a. When thawing high risk rozen oods, the warmest portion o the ood shall not rise above 5°C andthe ood should be used within 48 hours rom the time o start o thawing.

b. Frozen raw meat, poultry and fish may be thawed under rerigeration at air temperature o 10°Cor less, or under cold running water, as long as the product temperature does not exceed 5°C. I theraw ood is not to be cooked/prepared immediately afer thawing, it should be stored below 5°C.Such oods should be cooked within 72 hours rom the time o the start o thawing.

c. Frozen raw meat, poultry and fish when cooked immediately afer thawing, can be thawed using

methods where the thawed portions o the oods are above 5°C. Te time period above 5°C,including the time or preparation prior to cooking does not exceed 4 hours. A prior approval roman authorised officer o Food Control Department will be required or this process.

d. Raw meat, fish or poultry thawed at a temperature that does not exceed 5°C can be rerozen orspecific processes with prior approval rom an authorised officer o Food Control Department.

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

Rationale:

Freezing prevents microbial growth in oods, but will not destroy most microorganisms. Improper thawingprovides an opportunity or surviving bacteria to grow to harmul numbers and/or produce toxins. Completethawing o raw ood helps to prevent undercooking.


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3.2.8 Cooking Raw Foods o Animal Origin

a. Te time and temperature o cooking raw oods o animal origin and ood mixtures containing rawoods o animal origin should be sufficient to reduce any ood borne pathogen that may be presentin the ood to an acceptable level.

b. Raw oods o animal origin and ood mixtures containing raw oods o animal origin shall be

cooked until core temperature is at least 75°C or to a time and temperature that wouldgive an equivalent pathogen reduction. Te nature o the product must be taken intoconsideration when defining the equivalent time and temperature requirements

c. Cooking temperature should be checked regularly by inserting a calibrated thermometer into theslowest heating point, normally the core o a product, and the temperature readings recorded.

Rationale:

o kill microorganisms, ood should be held at a required temperatures or specified times. Different specieso microorganisms have varying susceptibilities to heat. As well, ood characteristics affect the lethality

o cooking temperatures. Heat penetrates into different oods at different rates. High at content in ood

reduces the effective lethality o heat. High humidity within the cooking vessel and the moisture content oood aid thermal destruction. Heating a large roast too quickly with a high oven temperature may char ordry the outside, creating a layer o insulation that shields the inside rom efficient heat penetration. o killall pathogens in ood, cooking should bring all parts o the ood up to the required temperatures or thecorrect length o time.

3.2.9 Raw Ready to Eat Foods o Animal Origin

Where animal or sea ood is served raw or lightly cooked (such as sushi, raw oysters, steak tartar,carpaccio, sweets and shakes made rom raw eggs etc.), the ollowing measures should be taken:

a. Te ood saety programme should identiy the risks and both validate and veriy the

effectiveness o the control measures implemented to reduce the risk.

b. When raw fish or meat is served to the consumer, the establishment should have in place controlmeasures to eliminate parasites and reduce the presence o other pathogens to an acceptablelimit.

c. When it is not obvious to the consumer that the ood or the ingredient is raw, the menu or thelabel on the packaging should clearly state the name o the ingredient and also state that theingredient is raw.

d. When packed and sold, the packaging should clearly state the storage and handling requirementsnecessary to ensure saety o the ood.

3.2.10 Hot Holding

a. Cooked oods to be served hot, shall be held at a temperature o at least 60°C.

b. Appropriate hot holding devices should be used to maintain high risk oods at the correcttemperature.


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Note: Surface cooling of hot food can be controlled by keeping hot food covered as much as possible. ominimise 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 ood that is 60°C or above.

3.2.11 Cooling afer Cooking

a. Cooked high risk oods intended to be kept under rerigerated storage prior to serving, are to becooled rom 60°C to 20°C or less within two hours and then rom 19°C to 5°C or less within 4hours (total 6 hours).

b. Foods that are cooled this way and stored chilled should be used within 72 hours rom the timeo preparation.

Note: Food stays at the danger zone for more than 2 hours during cooling. Rapid cooling preventsmultiplication of bacteria and this is an exceptional situation.

Tere 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 shallowcontainers;

• 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 coldair in the refrigerator or cool room can circulate freely.

Rationale:

emperatures achieved during cooking should be sufficient to destroy vegetative cells o pathogens;

however, some spores are unaffected. In some cases, cooking activates spores which may germinate duringsubsequent cooling.

Excessive time or cooling o high risk ood is one o the key contributing actors to oodborne illnesses.During extended cooling, oodborne pathogens that may contaminate cooked ood or developed romsurviving spores may grow to a sufficient number (and / or produce toxins) to cause illnesses. By reducingthe cooling time, the risk or pathogenic bacteria to grow to a dangerous level (and / or producing toxin)will be minimised.

I the cooking step prior to cooling is adequate and no recontamination occurs, all but the spore-orming

organisms such as Clostridium Perfringens should be killed or inactivated. However, under poorly monitoredconditions, other pathogens such as Salmonella may be reintroduced. Tus, cooling requirements have beenbased on growth characteristics o organisms that grow rapidly under temperature abuse conditions.

Large ood items such as roasts, turkeys and large containers o rice, take longer to cool because o the

mass and volume rom which heat shall be removed. By reducing the volume o the ood in an individual

container, the rate o cooling is dramatically increased and opportunity or pathogen growth is minimised.

Commercial rerigeration equipment is designed to hold cold ood temperatures, not cool large masses o ood.


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3.2.12 Cooling rom Room emperature

When high risk oods are prepared at room temperature and kept under rerigerated storage prior toserving, they should be cooled rom room temperature to 5°C or less within 4 hours. Tis includesthose oods whose ingredients were canned or made rom reconstituted oods.

3.2.13 Reheating Cooked Foods or Hot Holding

a. Cooked oods that are cooled and stored at 5°C and are intended to be held and served hot shouldbe reheated until it reaches an internal temperature exceeding 75°C in a manner that they will passthrough the danger zone (5°C to 60°C) as quickly as possible. Reheating time should not exceed1 hour.

Rationale:

Pathogenic bacteria may be present in cooked ood due to germination o surviving spores or post-contamination afer cooking. Tese pathogens can grow during cooling and cold storage. Proper reheating

provides a major degree o assurance that pathogens will be eliminated. It is especially effective in reducingthe numbers o Clostridium Perfringens that may grow in meat, poultry or gravy i these products wereimproperly held. Te generation time

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Food Code English 1