FOOD CODE 2020 - Dubai Municipality

1 food CODE 2020 Draft Version 4, March 2020 Published by: food Safety Department Dubai Municipality Send in your comments via this link 1 food Code Version 4 Table of Contents 1. Preliminary Provisions .. 7 Introduction .. 8 Purpose .. 8 Application .. 8 Scope .. 9 Guiding Principles .. 9 Definitions .. 10 2. Licensing, Permits, Approvals, Construction, Design and Facilities .. 19 Trade License, Approvals and permits .. 20 Approval of Construction Plans and Specifications .. 20 Site and Location .. 21 General Requirements for Design and Construction.

2 21 Spatial Requirements .. 22 Floor, Walls, Ceilings, Exterior Protective Barriers and Openings .. 22 Floors .. 22 Walls and Ceiling .. 23 Exterior Protective Barriers and Openings .. 24 Floor Drains .. 24 Stairs and 25 Equipment and Utensils .. 25 Equipment and utensils Design and Layout .. 25 Location of Equipment .. 26 Fixed Equipment .. 27 Calibration and Standardization .. 27 Lighting .. 27 2 food Code Version 4 Ventilation .. 28 Storage Areas .. 29 Water Supply .. 30 Source of Water .. 30 Water Storage and Transportation.

3 31 Water Coolers and Dispensers .. 31 Water Filters .. 32 Sewage and Solid Waste Disposal .. 32 Grease Traps .. 33 Plumbing System .. 33 Overhead Utility Lines .. 33 Hand wash Stations .. 34 Toilet Facilities and Dressing Areas .. 34 Cleaning Facilities .. 35 Temporary food Establishments & Facilities .. 36 Liquid Foods and Ice .. 36 Self-Service 37 Vending Machines .. 37 Beverages in Paper-Based Packaging .. 37 Vending of High-Risk Foods .. 37 In-house filling of drinking water .. 37 General requirements .. 38 Storage condition.

4 38 3. Control of Hazards in food .. 39 Management of food Safety .. 40 Management Person in Charge .. 40 Roles and Responsibilities of Person in Charge .. 41 3 food Code Version 4 food Safety Management Systems .. 41 food Handling and Processing .. 43 General requirements for processing food .. 43 food Source .. 43 food Receiving .. 44 food Additives .. 46 Handling Raw food .. 46 Handling of Chilled and Frozen food .. 46 Thawing .. 46 Cooking Raw Foods of Animal Origin .. 47 Canning .. 48 Heat Treated Non-Ready-to-Eat (NRTE) of Animal Origin.

5 48 Hot Holding .. 48 Cooling after 49 Cooling from Room Temperature .. 49 Reheating Cooked Foods for Hot Holding .. 50 Reheating Cooked food for Immediate Service .. 50 Use of Microwave for Cooking or Reheating .. 51 Time as a Safety Control .. 51 Storage, Transportation and Distribution of food Products .. 52 food Transportation and Distribution .. 52 Temperature Control during Storage and Transportation .. 53 Handling and Transfer of Foods .. 54 Storage Procedures .. 55 Disposal of food .. 55 Preventing food and Ingredient 55 Preventing Microbial Contamination.

6 55 4 food Code Version 4 Physical and Chemical Contamination .. 57 Control of Allergens .. 57 General Requirements for Allergen Management .. 57 Management of Allergens .. 58 Labelling of food with allergens .. 60 Providing allergen information to non-packaged food .. 60 Precautionary allergen labelling .. 61 Free-from Allergen Claims .. 61 Packaging .. 62 General Requirements for Packaging Materials .. 62 Protection of food Content .. 62 food 63 Returnable and Cleaning-for-Refilling .. 63 Safety of egg and egg-based products .. 64 Specialized Processing Methods.

7 65 Slow Heat Treated Ready-to-Eat (RTE) Foods of Animal 65 Raw Ready to Eat Foods of Animal Origin .. 65 Reduced Oxygen Packing .. Error! Bookmark not defined. Water activity and acid ingredients to control growth of pathogens .. 67 Smoking and Aging .. 67 Variance plan .. 68 Storage or Display of food in Contact with Water or Ice .. 69 4. Cleaning and Maintenance .. 70 General Requirements Pertaining to Maintenance .. 71 Cleaning and Disinfection .. 72 General Requirements Pertaining to Cleaning .. 72 Cleaning Facilities .. 73 5 food Code Version 4 Cleaning and Disinfection Process.

8 73 Chemicals and Technologies used for Cleaning and Disinfection .. 74 Cleaning Tools and Equipment .. 75 Cleaning and Disinfection 76 Pest Management .. 76 Prevention and Control of Pest Infestation .. 77 Use of Chemicals and Toxic Substances .. 79 5. Personal Hygiene .. 81 Personal Health and Illnesses .. 82 Injuries .. 82 Personal Hygiene Practices .. 83 Personal Habits .. 84 Visitors .. 84 6. Training for food Safety .. 85 Role of the Person in Charge .. 86 Training 86 Continuing Educational Training .. 87 7. Provisions and Requirements Applicable to Import, Sale and to Export of Foods.

9 88 Pre-Import Requirements: .. 89 Post-Import Requirements .. 90 8. Miscellaneous .. 91 food Labelling .. 92 Product Shelf Life .. 93 Product Menu in food Service Establishments .. 94 Filtration and Disinfection Facilities for Fish Tank Water .. 94 Single-Use Items .. 95 Animals and Pets .. 95 6 food Code Version 4 Handling of Non-Halal food /Product .. 96 General Requirements .. 96 Requirements for Imports, Purchase and Sale of Non-Halal food /Products .. 96 Requirements for Storage of Non-Halal food /Products .. 96 Requirements for Preparation of Non-Halal food /Product.

10 97 Serving Non-Halal food /Products in food Outlets .. 97 Sale of Non-Halal food /Products .. 98 Product Traceability and Recall .. 98 Customer Complaint Handling .. 99 Emergency Preparedness Plan .. 100 Use of Wood in food establishment .. 100 Use of Linens and Other Accessories .. 100 food Fraud .. 101 Annex 1 Reduction of Contributing Factors of Foodborne Illness .. 103 Annex 2 - Guidelines for Microbiological Testing of Ready-to-Eat Foods .. 106 Annex 3 Requirements Pertaining to Implementation of food Safety Management System . 121 Annex - 4 .. 143 Requirements Pertaining to food Safety and Nutrition Trainings.