Regulation FS-4.0: Standards and Regulations for Food Establishments
4.1
4.2
Food Plan Review
4.1.1
General Procedure
4.1.2
Location
4.1.3
Premises and Rooms
Facilities
4.2.1
Water Supply
4.2.2
Water Emergencies
4.2.3
Drainage and Waste Disposal
4.4.4
Grease Traps and Waste Interceptors
4.2.5
Air Quality and Ventilation
4.2.6
Lighting
4.2.7
Storage/Storeroom
4.2.8
Changing Rooms/ Locker Areas
4.2.9
Hand washing Stations
4.2.10 Delivery and Cargo Doors
4.2.11 Exterior Doors and Windows
4.2.12 Pass-through Windows
4.2.13 Toilet Facility
4.2.14 Refuse Holding Facility
4.2.15 Fire Protection System
4.2.16 LPG System Design, Installation and LPG Cylinders Storage
4.3
4.4
Equipment and Utensils
4.3.1
General
4.3.2
Controlled Temperature Equipment
4.3.3
Containers for Waste and Inedible Substances
4.3.4
Food Contact Surfaces
4.3.5
Cutting/ Chopping Boards
Hazard Prevention and Control
4.4.1
Potential Hazards to Food Safety
4.4.2
Preventing Cross-contamination
4.4.3
Controlling Conditions
4.4.4
Practicing Good Personal Hygiene
4.4.5
Environmental Hygiene
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4.4.6
4.5
4.6
4.7
4.8
4.9
Food Sanitation
Food Flow
4.5.1
Purchasing and Receiving
4.5.2
Food Safety during Storage
4.5.3
Food Preparation
4.5.4
Cooking Process
4.5.5
Holding/ Serving Food
Control of Operation
4.6.1
Control of Hazards
4.6.2
Key Aspects of Hygiene Control System
4.6.3
Packaging
4.6.4
Use of Water
4.6.5
Management and Supervision
4.6.6
Documentation and Records
4.6.7
Recall Procedures
Maintenance and Sanitation
4.7.1
Maintenance and Cleaning
4.7.2
Cleaning Programs
4.7.3
Pest Control Systems
Personal Hygiene
4.8.1
Health Status
4.8.2
Illnesses and Injuries
4.8.3
Personal Cleanliness
4.8.4
Personal Behavior
4.8.5
Proper Work Attire
4.8.6
Visitors
Transportation
4.9.1
Requirements
4.9.2
Use and Maintenance
4.9.3
Food Supplier Vehicle Pass
4.10 Product Information and Consumer Awareness
4.10.1 Lot Identification
4.10.2 Product Information and Labeling
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4.11 Training
4.11.1 Awareness and Responsibility
4.11.2 Training Programs
4.11.3 Instruction and Supervision
4.11.4 Refresher Training
4.12 Areas and Activities in Tea/Juice Stall, Cafeteria and Restaurants / others
4.12.1 Minimum Floor Areas
4.12.2 Cooking Prohibition
4.12.3 Equipment for Storage Facilities
4.12.4 Facilities Types
4.13 Hygienic Processing Requirements
4.13.1 Raw Material Requirements
4.13.2 Use of Water in Food Process
4.13.3 Portioning Process
4.13.4 Cooking Process
4.13.5 Cooling Food
4.13.6 Chilling and Storage of Chilled Food
4.13.7 Freezing and Storage of Frozen Food
4.13.8 Identification and Quality Control System
4.13.9 Storing and Displaying Food
4.14 References
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4.1
Food Plan Review
4.1.1
General Procedure
All food establishments should comply with appropriate recognized standards for both design
and construction. They should include the design, installation and construction
recommendations regarding food equipment and facilities to promote uniform design and
construction standards which are not only conducive to safe food handling but which
encourage it.
This article provides only an overview of EHS requirements. Part III deals with Food Plan
Review in greater detail and should be referred to when preparing Food Plans.
4.1.2
Location
a. Food establishments shall be sited in an area away from:
i.
environmental pollution and industrial activities which pose a serious threat of
contaminating food;
ii.
pests infested areas;
iii. where wastes, either solid or liquid, cannot be removed effectively.
b. Location of any Food Establishment must be secured and protected, in case the
company receives threats of intended food contamination.
c.
The location of the equipment shall:
i.
provide easy access for maintenance and cleaning;
ii.
allow the equipment to function in accordance with its intended use;
iii. facilitate good hygiene practices, including monitoring.
4.1.3
Premises and Rooms
a. Food plants shall be designed and equipped so that all handling and processing
operations can be carried out efficiently, and all materials and products can pass from
one stage to the next in an orderly manner. A logical workflow should be considered for
example raw to finished product and separate areas for preparation of raw and cooked
food should be provided. Strict segregation of ‘clean’ and ‘unclean’ areas should be of
prime importance.
b. Internal structure or finishing details of a food establishment should be durable, easy to
maintain and should withstand harsh cleaning and disinfecting. The following specific
conditions should be met:
i.
Floors, Floors in food establishments (except in sales and dining areas) shall be
durable, light-colored, hard-surface, smooth, washable material without fissures or
crevices and impervious to water, grease and acid, and easily cleanable. Floor
surfaces in all areas shall be an approved type that continues up the walls or toekicks.
Floor drains are required in floors that are water-flushed for cleaning and/or where
pressure spray methods for cleaning are used. Where floor drains are utilized, the
floor surfaces shall be sloped sufficiently for liquid to drain. Approved anti-slip floor
finishes or materials are necessary in areas where floors may remain wet or slippery.
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ii.
Walls and Ceilings, Walls and ceiling of all rooms (except bar areas, rooms where
food is stored in unopened containers and dining areas) shall be durable, smooth,
non-absorbent and washable. Walls and ceilings in food preparation and utensil
washing areas shall be light colored. The purpose of this requirement shall mean
having reflectance value of 70% or greater which gives better visibility while working.
Exposed brick, concrete block, rough concrete, rough plaster or textured gypsum
board is not acceptable.
- The wall behind sinks, dish tables and floor mounted mop sinks should be covered
with a durable waterproof material,
- A durable, cleanable, smooth, non-corrodible and nonflammable material should be
provided behind the cooking line and to any side walls that are adjacent or in close
proximity.
iii. Conduits, All plumbing, electrical and gas lines shall be concealed within the building
structure to as great an extent as possible. When otherwise installed. They shall be
mounted or enclosed so as to facilitate cleaning. Conduits or pipelines:
- when entering a wall, ceiling or floor, the opening around the line shall be tightly
sealed and made smooth.
- shall not be installed across any aisle, traffic area or door opening.
- Multiple runs or clusters of conduits or pipelines shall be installed within the walls or
encased in an approved sealed enclosure.
iv. Windows and Doors, Window sills should be kept to a minimal size, be sloped
inward to at least 45 degrees, at least one meter from the floor and where necessary
be fitted with removable and cleanable insect-proof screens.
- All doors through which raw materials and finished products are moved should be
sufficiently wide, well constructed of suitable materials and should be of the selfclosing type.
v.
Wood finishing, Wood shall not be used. Solid polished wooden surfaces that are
treated with polyurethane can only be accepted in areas other than food working
areas.
- It is not allowed to use wood which cannot be properly cleaned and disinfected
except if it was clearly proved that its use will not be a source of contamination.
4.2
Facilities
4.2.1
Water Supply
a. An adequate supply of potable water with suitable facilities for its storage, distribution and
temperature control shall be available. Potable water shall be as specified in the latest
edition World Health Organisation (WHO) Guidelines for Drinking Water Quality, or water
of a higher standard. Non-potable water (for use in fire control, refrigeration and other
purposes) shall have a separate system readily identifiable and shall not connect with or
allow reflux into, potable water system.
b. The water supply to be used inside the facility shall be from a source approved by the
Authority or Dubai Municipality.
c.
Revision: 00
If a Water Tank shall be used as a storage facility, the size and construction of the tank
must comply with Building Regulations and Design Guidelines of the Civil Engineering
Department (CED). Standard dimensions for Water Tank and the capacity of the tank
must be adequate to supply all the needed water during operation. It should be regularly
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maintained and tested. Only EHS approved Third Party Servicing Company should be
contracted for Water Tank cleaning.
d. Water transport vehicles should be properly cleaned and maintained.
4.2.2
Water Emergencies
In case of an emergency that will disrupt the supply of water, depending on the severity and
nature of the problem, the following shall be used:
a. Use bottled water or thoroughly boiled water for beverages and ingredients in food
recipes.
b. Use commercially prepared ice, if available, or make ice from boiled water.
c.
Use boiled water for essential cleaning, such as Pots and Pans. Consider using singleuse plates and utensils to minimize washing requirements.
d. Keep a supply of previously boiled warm water available for hand washing.
4.2.3
Drainage and Waste Disposal
a. Adequate drainage and waste disposal systems and facilities shall be provided. They
should be designed and constructed so that the food and potable water supply are
protected from the risk of contamination.
b. The solid wastes shall be collected in a garbage container that is leak proof, waterproof
and pest-proof, and have tight fitting-lids, and should be kept in a separate room (holding
area) and disposed off every 4 hours or as necessary to prevent accumulation of
bacteria.
c.
Garbage container shall be cleaned frequently and thoroughly, both inside and out. Areas
used for cleaning garbage containers should not be located near food preparation or
storage areas.
d. All liquid waste shall be disposed off in an approved manner or an approved on-site
sewage disposal system.
4.2.4
Grease Traps and Waste Interceptors
a. A manhole or grease trap shall not be located anywhere within the food establishment.
b. Floor drains shall be of underground type, allowing the surface of the flooring to remain
clean and hygienic at any given time. All floor drain openings should be covered with
perforated appropriate traps & vents, which shall allow only the waste water to drain off
and stop all other solid wastes.
c.
Adequate floor drain shall be provided and readily accessible for inspection, cleaning and
repair to avoid overflowing into inaccessible areas.
d. Floor sinks shall be located within 15 feet from the equipment being served.
4.2.5
Air Quality and Ventilation
a. Adequate means of natural and mechanical ventilation shall be provided to:
Revision: 00
-
minimize air-borne contamination of food;
-
control ambient temperatures;
-
control odors; and
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-
control humidity
b. Food establishments shall be provided with adequate ventilation to remove gases, odors,
steam, heat, grease, vapours and smoke from all rooms in the facility including: food
preparation, scullery, toilet, janitorial, garbage and change rooms.
c.
Ventilation system shall not flow from contaminated areas to clean areas and should be
adequately maintained and cleaned.
d. Mechanical ventilation shall be required at or above all commercial type deep fat fryers,
broilers, fry grills, jacketed kettles, ranges, ovens, barbecues, rotisseries, dishwashing
machines and similar equipment.
e. Hood filters or grease extractors must be tight fitting and easily removable, and should be
cleaned on a regular basis.
4.2 .6
Lighting
a. In every room and area in which food is prepared, manufactured, processed or packaged
or cleaned, sufficient natural or artificial lighting shall be provided.
b. Light fixtures in areas where food is prepared, open food is stored or utensils are cleaned
shall be shatterproof construction or protected with shatterproof shields and be readily
cleanable.
c.
A minimum illumination of 220 lux in general working areas and not less than 540 lux at
points requiring close examination of the product should be provided and should not alter
colours.
d. In every room and area in which any food is prepared, manufactured, processed or
packaged, or cleaned sufficient natural or artificial lighting shall be provided to produce
an intensity of not less than 220 lux when measured at 76 cm (30 in) above the floor.
e. The working surfaces on which alcoholic beverages are prepared or where utensils used
in the preparation or service of alcoholic beverages are cleaned shall be provided with at
least 110 lux of light.
f.
4.2.7
Food and utensils storage rooms, refrigeration storage, toilet rooms and dressing rooms
shall be provided with at least 110 lux of light.
Storage/Storeroom
a. The type of storage facility required will depend on the nature of the food. These shall be
designed and constructed to:
-
permit adequate maintenance and cleaning;
-
avoid pest access and harbourage;
-
enable food to be effectively protected from contamination during storage; and
-
Provide an environment, which minimizes the deterioration of food.
b. Adequate & separate facilities for the storage of food, ingredients and non-food
chemicals (e.g. cleaning materials, lubricants, fuels) shall be provided.
c. A room, area or cabinet separated from any food preparation or storage area, or utensil
washing or storage area, shall be provided for the storage of all cleaning equipment,
supplies and poisonous substances (e.g, mops, buckets, brooms, cleaning compounds,
waxes, insecticides, rodenticides and other pesticides, detergents, bleaches, cleaning
compounds or poisonous materials).
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d. A well-designed storage area shall be easy to clean and promote good air circulation.
The area should be free of exposed steam pipes or heating ducts that can raise the
temperature of the area enough to affect the food. It should be free of exposed water or
sanitation pipes.
e. Store room shall be equipped with sufficient and approved shelving to accommodate
anticipated needs. It shall include only aisle space and floor area where shelving,
cabinets or other storage facilities are located. It shall not include floor area where desks,
equipment, ladders or other items may be placed.
f.
Shelving shall meet or be equivalent to approved applicable sanitation standards which is
smooth, durable, easily cleanable, non-absorbent and vermin tight.
g. Cold Storage shall have adequate refrigeration and be capable of cooling and holding
potentially hazardous food at -18°C or less.
i.
It should not be located directly next to cooking equipment or other high heat
producing equipment which may affect the cooling process.
ii.
Food temperatures must be monitored and recorded regularly. Cool rooms,
refrigerators and freezers must be provided with appropriate fixed temperature
measurement devices, checked at regular intervals and regularly calibrated, at least
once a year from an approved Third Party Calibration Laboratory to test its accuracy.
iii. The maximum storage limit for Walk-in Chiller/Freezer is 40% and 70% for any upright Chiller/Units; to allow adequate air circulation and efficient cooling functions of
the storage units/areas.
4.2.8
Changing Rooms/ Locker Areas
a. A room, enclosure (e.g., locker, cabinet, etc.) or designated area shall be provided where
employees may change and store clothing and personal accessories.
b. The room, enclosure or designated area shall be sized to accommodate the number of
employees.
4.2.9
Hand washing Stations
a. Hand washing stations shall be of sufficient number and conveniently located for use by
all employees in food preparation, food dispensing and utensil washing areas. They
should be accessible and may not be used for purposes other than hand washing.
b. A hand washing station must be equipped with running water (hot and cold) with
temperature of at least 110°F (43°C) supplied through a mixing valve or combination
faucet, liquid soap and a means to dry hands (paper towel/ hand dryers). Foot operated
waste containers are required if disposable paper towels are provided.
c.
Each food preparation area should be provided with hand washing facilities.
4.2.10 Delivery and Cargo Doors
a. All delivery doors leading to the outside shall be provided with double door or heavy
plastic curtain, be open outward and be self-closing (see picture)
b. Overhead air curtains (heavy plastic curtains) must be provided when delivery doors
remain open for an extended period of time and when necessary to exclude insects, dust,
dirt and fumes.
c.
Revision: 00
Large cargo type doors shall not open directly into a food preparation area. Cargo type
doors that open into any food warehouse of a facility may only be open during deliveries.
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4.2.11 Exterior Doors and Windows
a. All exterior doors shall be well-fitted and self-closing to effectively prevent the entrance of
flies, rodents and vermin.
b. All exterior windows which open to food preparation areas, food storage areas and
utensil washing areas should be provided with mesh screen.
4.2.12 Pass-through Windows
a. When food is passed through a window to a customer on the outside of the building, the
size of the window opening should not exceed 432 square inches.
b. Food service pass-through window openings should be equipped with a self-closing
screen or window. Window opening must be closed when not in use.
c.
The counter surface of the pass-through window must be smooth, easily cleanable and
free of channels and crevices.
4.2.13 Toilet Facility
a. In each food establishment, there shall be employee toilet facilities. The required toilet
facilities should be adequate in relation to the number of employees present at any one
time:
MALE
Where NO Urinals are
provided
Up to
men
100
1 WC* and 1
WB** for every
10 men
1 WC* and 1
100 men or
WB** for every
more
20
Where Urinals are provided
Up to 100
men
1 WC* for every 25 men // 1
Urinal and 1 WB** for every
10 men
100 men or
more
1 WC* for every 40 men // 1
Urinal and 1 WB** for every
20
FEMALE
Up to 100 Women
1 WC* and WB** for every 10 women
100 Women or more
1 WC* and WB** for every 20 women
*WC, water closet
**WB, wash basin (Note: refer also to CED – Building Regulations and Design Guidelines)
b. The toilet rooms should be accessible to employees during all hours of operations.
c.
Revision: 00
Toilet facilities which are provided for use by patrons shall be suitably located so that
patrons do not pass through food preparation, food storage or utensil washing areas.
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d. Public toilet facilities shall be provided in each food establishment with more than 20,000
sq.ft (1,858 sq. m) of floor space. Separate men’s and women’s toilet facilities are
required.
e. The floors, walls and ceilings shall have surfaces that are smooth, non-absorbent and
easily cleanable.
f.
Handwashing facility shall be provided within or adjacent to toilet rooms and shall be
equipped with an adequate supply of hot and cold running water under pressure from a
premixing faucet with temperature of 110ºF (43ºC.)
g. Toilet tissues shall be provided in a permanently installed dispenser at each toilet room.
h. Toilet rooms shall be separated from other portions of the food establishment by wellfitted, self-closing doors that prevent passage of flies, dust or odors.
i.
Toilet rooms shall be vented to the outside air by means of an openable screened
window, an air shaft or a light switch-activated exhaust fan.
4.2.14 Refuse Holding Facility
a. Garbage and waste grease shall be disposed off into adequate, watertight, nonabsorbent, rodent proof containers with close-fitting lids. There shall be an area provided
for the storage of these containers and facilities for their washing.
b. Requirements for internal refuse disposal rooms and areas:
i.
floors shall be smooth, durable, grease resistant, non-absorbent, coved, easily
cleanable and sloped to a floor drain discharging to the sanitary sewer.
ii.
walls and ceilings shall be durable, easily cleanable, impervious to grease and
moisture, and capable of withstanding the expected impacts.
iii. the room or enclosure shall be well ventilated.
iv. hot and cold running water through a mixing valve protected with a backflow
protection device shall be provided and located so that the room or enclosure can be
cleaned.
c.
Requirements for external refuse disposal facilities:
i.
A securable enclosure is recommended.
ii.
Ground surfaces and enclosure surfaces should be constructed so as to be durable
and cleanable.
iii.
Where washdown facilities are provided, liquid waste shall be disposed of in an
approved manner.
4.2.15 Fire Protection System
a. For Fire Protection requirement, Trakhees – EHS “Fire Protection, Prevention and
Emergency Control Regulations” should be referred to.
b. For particular Building Design, Part 5; Sections 1-8 of the same reference should be
followed.
4.2.16 LPG System Design, Installation and LPG Cylinders Storage
a. The use of Liquefied Petroleum Gas (LPG) in the catering establishment should comply
with EHS Requirements in terms of design, installation and operation
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b.
4.3
A dedicated space for the storage of LPG cylinders needs to be allocated outside the
premises, or inside the premises in exceptional cases.
Equipment and Utensils
4.3.1
General
a. Equipment and containers (other than single-use containers and packaging) coming in
contact with food, should be designed and constructed so they can be adequately
cleaned, disinfected and maintained to avoid the contamination of food. Where necessary
the equipment should be movable and capable to be dismantled to facilitate cleaning,
disinfecting, monitoring and allow inspection for pests.
b. All utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks,
dishwashing machines and other equipment or utensils used in the preparation, sale,
service and display of food shall be made of non-toxic, non-corrodible materials and shall
be constructed, installed and maintained to be easily cleaned.
c.
Equipment shall be installed so as to facilitate cleaning under and around the equipment,
and of all the adjacent surfaces. Equipment should be sealed to adjacent walls and
equipment, or should be spaced away from the adjacent walls and equipment at least six
(6) inches for every four (4) linear feet of equipment.
d. All floor mounted equipment shall be placed on casters which meet applicable sanitation
standards.
e. Equipment that is in the manufacturing or food-handling area that does not come into
contact with food should be kept in a clean condition.
f.
4.3.2
Instruments and controls used for measuring, regulating or recording temperature, pH
and other conditions that control or prevent the growth of undesirable microorganisms in
food should be accurate and adequately maintained and calibrated when necessary.
Controlled Temperature Equipment
a. Equipment used for cooking, heat treatment, cooling, storing or freezing food shall be
designed to achieve the required food temperatures as rapidly as necessary, effectively
maintain them and allow temperatures to be monitored and controlled. The equipment
should have an effective means of controlling humidity, airflow and any other
characteristics likely to have detrimental effect on the safety and suitability of the food.
Monitoring shall be properly documented as per the frequency required by the
establishment.
b. Equipment for hot holding or quick cooling of potentially hazardous food shall be made
available and inspected at regular intervals to ensure its efficiency.
c.
4.3.3
Have shelving that is non absorbent, non-corrodible, easily cleanable and shall meet
recognized standards.
Containers for Waste and Inedible Substances
a. Containers for waste, by-products and inedible or dangerous substances shall be easily
identifiable, made of impervious material and stored in a lockable room to prevent
malicious or accidental contamination of food.
b. Garbage containers must be leak-proof, waterproof and pest-proof, and have tight-fitting
lids. They should typically be made of galvanized metal or an approved plastic.
Revision: 00
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4.3.4
Food Contact Surfaces
a. Food contact surfaces shall be corrosion-resistant. They shall be made of nontoxic
materials and designed to withstand the environment of their intended use and the action
of food, and, if applicable, cleaning compounds and sanitizing agents.
b. Seams on food-contact surfaces shall be smoothly bonded or maintained so as to
minimize accumulation of food particles, dirt and organic matter.
4.3.5
Cutting/ Chopping Boards
a. Surfaces such as cutting blocks and boards that are subject to scratching and scoring
shall be resurfaced if they can no longer be effectively cleaned and sanitized, or
discarded if they are not capable of being resurfaced.
b. Cutting/chopping boards shall be made of material that is non-porous, smooth, durable,
non-absorbent and can be cleaned easily. A hard wood such as “maple” can be used
safely if used, maintained and cleaned properly as recommended by the supplier.
c.
4.4
Cutting boards should be color-coded or labeled for specific use such as separate cutting
board for meat, poultry, vegetables, fish and bread should be provided.
Hazard Prevention and Control
4.4.1
Potential Hazards to Food Safety
Unsafe food usually results from contamination due to the presence of harmful substances
not originally present in the food. Some food-safety hazards are introduced by humans or by
environment, and some occur naturally.
a. Physical Hazard
- Physical matter that does not belong in food and may cause illness or injury to an
individual such as broken glass, wood splinters, staple wires, metal chips, bone
fragments, personal fragments, etc.
- Presence of extraneous matter or foreign objects.
b. Chemical Hazard
- Chemical components that are added directly or indirectly to food:
Direct
– preservatives, flavors, fortifiers, colors, emulsifiers
Indirect
– pesticides, fertilizers, antibiotics, cleaning chemicals, sanitizers, heavy
metals
c.
Microbiological Hazard
- Hazards that cause majority of food borne outbreaks due to growth of certain bacteria,
viruses, parasites and fungi. Indicators of Microbial Contamination
Revision: 00

Standard/Total Plate Count

Total Coliform

Escherichia Coli

Vibrio Detection

Staphylococcus aureus

Yeast and Molds
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
Salmonella
d. Biochemical Hazards
- Naturally occurring and generally have life and produce poisonous chemical
substances such as:
4.4.2
Histamine
-
Allergens in fish
Aflatoxin
-
Moldy Peanuts
Tetrodotoxin
-
Present in Puffer Fish
Neurotoxin
-
Mushrooms
Cyanide
-
Compounds in Root-crops
Preventing Cross-contamination
a. Effective measures should be taken to prevent contamination of cooked and pre cooked
foods by direct or indirect contact with material at an earlier stage of the process. Raw
food should be effectively separated from cooked and pre-cooked foods.
b. Persons handling raw materials or semi-processed products capable of contaminating
the end product should not come into contact with any end product or to area where end
product is handled unless and until they discard all protective clothing worn by them
during the handling of raw materials or semi-processed products which may have come
into direct contact with or have been soiled by raw materials or semi-processed products
and have changed into new protective clothing.
c.
Hands must be washed thoroughly between handling products at different stages of
processing.
d. Potentially hazardous raw products should be processed in separate rooms, or in areas
that are separated by a barrier, from areas used for preparing ready to eat foods.
e. All equipment, which has been in contact with raw materials or contaminated material,
should be thoroughly cleaned and disinfected prior to being used for contact with cooked
or pre-cooked foods. It is preferable to have separate equipment for handling raw
materials and cooked, pre-cooked foods, in particular apparatus for slicing and mincing.
4.4.3
Controlling Conditions
The acronym is the six conditions that can be regulated to control the growth of most
microorganisms.
a. Food
Purchase certified, inspected foods from certified, inspected suppliers/ vendors.
b. Acidity
The indicator known as “pH” indicates the level of acidity or alkalinity of a food or other
substance. The pH scale ranges from 0.0 to 14.0, with 7.0 being neutral. A pH less than
7.0 is acidic and a pH of more than 7.0 is alkaline.
If the pH is: below 4.6
-
bacteria will not grow
between 4.6 and 7.0
-
bacteria will thrive
between 7.0 and 9.0
-
bacteria may survive
Some food preparation techniques reduce the risk of bacterial growth by making the food
more acidic but this may vary depending on the type of food to be prepared.
Revision: 00
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c.
Temperature
i.
Control the temperature of food during storage, preparation, holding, cooling,
reheating and service.
ii.
Check the internal temperature of a food with a food thermometer.
iii. Store foods at the recommended safe temperatures for dry storage, refrigerator or
freezer storage.
iv. Cook food to required internal temperature and test with a food thermometer.
v.
Keep food out of the temperature danger zone at 41°F (5°C) or below or above
149°F (65°C).
d. Time.
i.
Store received foods at the required temperature as quickly as possible to limit time
in the temperature danger zone.
ii.
Do not remove foods for preparation from refrigerator or freezer more than 20
minutes before they will be used.
iii. Prepare foods as close to the service time as possible.
iv. Check the temperature of holding equipment to be sure they will maintain the internal
temperature of hot foods at 149°F (65°C) or above.
v.
Chill cooked hot food from:
149°F (65°C) to 70°F (21°C) within 2 hours 70°F (21°C) to 41°F (5°C) for 4 hours
but not more than the cooling time of 6 hours.
f.
If chilled cooked food has not reached the required temperature within 2 hours, it
must be reheated immediately to 167°F (75°C) for 15 seconds.
e. Oxygen.
f.
i.
Oxygen requirement is different for various microorganisms; there is no way to
control this condition. Rather, it is important to control all the other conditions using
the suggestions provided.
ii.
Use the time-temperature relationship principle to control the growth of bacteria if
food has been contaminated.
Moisture.
a. Lower the amount of moisture in food through freezing, dehydrating, adding sugar or
salt, or cooking.
4.4.4
Practicing Good Personal Hygiene
All food handlers that work in direct contact with food should:
Revision: 00
a.
Maintain a high degree of personal cleanliness;
b.
Wear clean outer garments and some form of hair restraint;
c.
Should undergo medical examination annually and be issued Occupational Health Card
(OHC) prior to handling food.
d.
Be trained in Basic Food and Hygiene Course, once every two years.
e.
Proper hand washing should be practiced by all food handlers before handling food,
between each task and before using food-preparation equipment.
f.
Avoid eating food, drinking beverages or using tobacco in any form in areas where food
is exposed or in areas used for washing equipment or utensils.
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g.
4.4.5
No person should work in the food while ill with a disease that is communicable through
food.
Environmental Hygiene
The food production area should be free from harmful substances, which would lead to an
unacceptable level of those substances in the food or within the premises as a result of foodrelated activities.
4.4.6
Food Sanitation
There shall be a systematic control of conditions during:
•
Receiving/ Purchasing
•
Storing
•
Preparation
•
Cooking
•
Serving/ distributing
Such that contamination by physical, chemical, biochemical and microbiological hazards are
prevented.
4.5
Food Flow
4.5.1
Purchasing and Receiving
A system to evaluate raw materials upon delivery shall be in place to check the presence of
parasites, undesirable microorganisms, pesticides, veterinary drugs or toxic, decomposed or
extraneous substances which could not be reduced to an acceptable level by normal sorting
and/or processing. Such system should provide sampling procedures, evaluation and
analysis procedures and appropriate specifications to ensure that only sound materials or
ingredients are used.
Stocks of raw materials and ingredients should follow effective stock rotation.
a. Food industries must have an established procedure in approving suppliers who intend to
supply raw materials for use.
b. If a company does not have any procedure on how to approve a supplier, buy only from
suppliers who are getting their products from licensed reputable manufacturers who
inspect goods and adhere to all applicable health regulations.
c.
All foods accepted must be carefully inspected and correctly stored to ensure their
highest quality and to protect them from contamination and deterioration.
d. Carefully inspect deliveries for proper labeling, temperature, appearance and other
factors important to safety.
e. Use properly calibrated thermometers to check the temperature of received food items.
f.
Check shipments for intact packaging. Check packaging for signs of re-freezing, prewetness and pest infestation.
g. Labels should state the production and expiry date of the products.
h. All products storage temperature must be placed with the refrigeration statement on the
label to fully clarify the type of product being handled.
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4.5.2
Food Safety during Storage
a. General
i.
Food shall be stored away from warewashing areas and garbage rooms. Storage
areas should be accessible to receiving, food preparation and cooking areas to help
ensure food safety.
ii.
Always refrigerate perishable food within 2 hours [(1 hour when the temperature is
above 90°F (30°C)]. Keep potentially hazardous food out of the temperature danger
zone 41°F to 149°F (5°C to 65°C).
iii. Check the temperature of your refrigerator and freezer with an appliance
thermometer. The refrigerator should be at 40°F (4°C) or below and the freezer at
0°F (-18°C) or below.
iv. Perishable food such as meat and poultry should be wrapped securely to maintain
quality and to prevent meat juices from getting onto other food.
v.
To maintain quality when freezing meat and poultry in its original package, wrap the
package again with foil or plastic wrap that is recommended for the freezer.
vi. Follow FIFO: First in – First out, method of inventory. On each package, write the
expiration date, the date the product was received or the date the product was stored
after preparation. Shelve food based upon “use-by” or expiration dates, so the older
food is used first. Regularly check expiration dates and discard food that has
exceeded its expiration date.
vii. Transfer food between containers properly. Use leak-proof, pest-proof, nonabsorbent, sanitary containers with tight-fitting lids. Label the new container with the
date and time prepared. Never use empty containers to store chemicals or put food in
empty chemical containers. If it is necessary to transfer chemicals, store them in
sturdy containers clearly labeled with the contents and their hazards.
b. Dry storage
c.
i.
Dry storage must be kept clean and litter-free.
ii.
Maintain the storage room temperature not exceeding 77°F (25°C) and or as
recommended by the manufacturer. Keep relative humidity at 50% to 60%, if
possible.
Refrigerated Storage
i.
Arrange food in refrigerators to allow for maximum air circulation. Refrigerators
should contain open, slotted shelving to allow cold air to circulate around food. Do
not line shelves with foil or paper or overload the refrigerator. Leave space between
items to provide air circulation.
ii.
Store dairy products separately from foods with strong odors like onions, cabbage
and seafood.
iii. Store fruits in a separate section of the refrigerator from the vegetables.
iv. Check the temperature of all refrigeration units regularly to make sure they stay at or
below 41°F (5°C). Keeping potentially hazardous foods at the proper temperature is a
key factor in preventing foodborne illness.
v.
Revision: 00
Record the temperature of each refrigerator at the same time everyday. Keep the
temperature form on a file to document that foods have been stored at correct
temperature.
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d. Deep Chilling Safety
Storing foods at temperature between 26°F to 32°F (-3°C to 0°C) has been found to
decrease bacterial growth. Deep chilling is best for meat, fish, poultry and other protein
items without compromising their quality by freezing.
e. Frozen Storage
i.
Freezer shall be used primarily to store foods that are frozen when they are received.
Freezing refrigerated food can lower the quality of some items.
ii.
Monitor freezer temperature regularly to ensure adequacy and consistent
temperature. Record each temperature of each freezer on a temperature log.
iii. Avoid raising the temperature of the freezer by frequently opening and closing the
freezer door or placing large amounts of hot foods in the freezer. A freezer “cold
curtain” on the door can help maintain the required cold temperature.
iv. Never refreeze thawed food unless it has been thoroughly cooked.
4.5.3
Food Preparation
a. Washing Food - Thoroughly wash all fruits and vegetables in clean water before use to
remove soil, insects and reduce some chemical residues and bacterial loads that may be
present. If intended to be eaten raw, fruits and vegetables should be thoroughly washed
in potable running water and dipped in boiling water for 20 seconds before consumption
and/or use a food grade sanitizer to disinfect.
b. Heating - Any food requiring cooking should be cooked with no interruption to the cooking
process, unless specifically required.
c.
Thoroughly reheat chilled foods that are to be served hot, so the internal temperature
reaches 167°F (75°C) before serving.
d. Cooling - Rapid cooling of cooked food is essential to keep food safe and minimize the
time it spends in the temperature danger zone. When cooling food that has just been
taken out of the oven or Bain Marie it should be left out at room temperature for no longer
than one hour. This food should then be placed in the refrigerator, to make sure that the
internal temperature of the food falls to 41°F (5°C) or below as soon as possible.
e. Food not intended for immediate use should be chilled.
f.
Freezing / Thawing
i.
Frozen food should not be re-frozen after being thawed.
ii Frozen food must be thawed in a manner that ensures that the food remains cold.
Recommended will be:
- thaw frozen food in refrigeration at a temperature at or below 41°F (5°C).
- thaw the frozen food under clean, potable running water at a sufficient water velocity
to float off loose particles in an overflow and at a temperature of 70°F (21°C) or less.
Remember that a food should not remain in the temperature danger zone for more
than 4 hours. The four hours include the thawing time under running water and the
preparation time.
- thaw frozen food in the microwave oven only if it will be cooked immediately.
g. Packing and Serving of Prepared Food
Use suitable packaging to ensure that food sold is protected. The packaging should be:
Revision: 00
-
Non-toxic
-
Durable
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-
Clean
-
Appropriate to the food to be packed
-
Appropriate to the expected conditions of storage
-
Unable to contaminate the food
h. Left-over Food and Returned Food
Any left-over food for the day or any food that has been returned to the shop or the
kitchen for whatever reason must not be resold, or offered for sale. It should be disposed
off and must not be kept and stored. If the item(s) need to be retained for recall purposes
or further investigation, they should be stored in specially designated area or container
and properly labeled.
4.5.4
Cooking Process
a. The time and temperature of cooking should be sufficient to ensure destruction of nonsporing pathogenic microorganisms.
b. When grilled, roasted, braised, fried, blanched, poached, boiled, or cooked products are
not intended for consumption on the day they are prepared, the cooking process should
be followed by cooling as quickly as possible.
c.
Use a food thermometer to check that food reaches the required safe internal
temperature during cooking. Check food temperature in several places, especially the
thickest parts, to make sure the food is thoroughly cooked.
d. Never interrupt the cooking process. Partially cooking poultry or meat may produce
conditions that encourage bacterial growth.
e. Use a clean serving utensil for each type of food and single-use gloves to avoid crosscontamination.
4.5.5
Holding/ Serving Food
a. To handle food safely, it is necessary to hold and serve food at safe temperature, either
above or below the temperature danger zone, meaning:
i.
Always keep HOT foods in hot holding equipment at or above 149°F (65°C); and
ii. Always keep COLD foods in a refrigeration unit or surrounded by ice at or below 41°F
(5°C)
b. Use hot-holding equipment, such as steam tables and hot food carts during service but
never for reheating. Hot foods should be cooked to the required temperature and placed
in holding cabinets or on a steam table to be held at or above 149°F (65°C).
c.
Stir foods at reasonable intervals to ensure even heating or cooling.
d. Check internal food temperatures with a food thermometer every 30 minutes. Sanitize the
food thermometer after each use. Monitor the temperature of hot-holding equipment with
each use.
e. Cover hot-holding equipment to retain heat and to guard against contamination.
f.
Re-serving Food
i.
Revision: 00
Re-serve only unopened, prepackaged foods such as condiment packets, wrapped
crackers or breadsticks and other sealed foods. Do not re-serve anything to people at
risk.
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ii.
Never re-serve plate garnishes such as fruit or pickles to another customer. Never reserve uncovered condiments.
iii. Don’t combine leftovers with fresh food.
iv. Linen used must be changed each time customer is served.
g. Self-service areas
i.
Protect food on display with sneeze guards or food shields.
ii.
All food containers should be properly labeled.
iii. Measure the internal temperature of food using a
iv. thermometer and record temperatures at least every 2 hours.
v.
Replenish food on a timely basis. Prepare and replenish small amounts at a time so
food is fresher and has less chance of being exposed to contamination. Never mix
fresh food with food being replaced.
h. Transporting Food (see also: “Part IV: Approval Procedures”)
i.
Use rigid, insulated food containers capable of maintaining food temperatures above
149°F (65°C) or below 41°F (5°C). Containers should be sectioned so foods don’t mix,
leak or spill. They must also allow for air circulation to keep temperature even.
ii.
Clean and sanitize the interior of delivery trucks on routine basis.
iii. Make sure the insulating properties in carriers are adequate to maintain safe food
temperature.
iv. Practice good personal hygiene when distributing food.
i.
Catering
i.
Use only approved Food Supplier of EHS – Food and Health Division and catering
establishments with valid license, issued by JAFZA, PCFC - Trakhees or other Dubai
World Business Units (BU).
ii.
Ensure that safe drinking water is available for cooking, utensil washing and
handwashing,
iii. Deliver raw meats frozen and wrapped, on ice. Deliver milk and dairy products in
refrigerated vehicle or ice.
iv. Serve cold foods in containers in ice.
v.
j.
Arrange proper garbage disposal away from food-preparation and serving areas.
Vending Machines
Food prepared and packaged for vending machines has to be handled with the same
care as any other food served to a customer.
i.
Machines must have automatic cut-off controls that prevent foods from being
dispensed if the temperature stays in the danger zone for a certain amount of time.
ii.
Keep foods at the right temperature; 41°F (5°C) or below and 149°F (65°C) or above.
iii. Replace the food with expired code date. Refrigerated foods not used within 7 days
after preparation or on the date of their expiration must be discarded.
iv. Dispense potentially hazardous foods in their original containers.
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4.6
Control of Operation
4.6.1
Control of Hazards
Food business operators shall control food hazards through the use of systems such as
HACCP (Hazard Analysis and Critical Control Point). They should:
• identify steps in their operation that are critical to the safety of the food;
• implement effective control procedures at those steps;
• monitor control procedures to ensure their continuing effectiveness; and
• review control procedures periodically, and whenever operations change.
4.6.2
Key Aspects of Hygiene Control System
a. Time and Temperature
i.
A system should be in place to ensure that temperature is controlled effectively
where it is critical to the safety of the food. Temperature control should take into
account:
• The nature of the food e.g. its water activity, pH and likely initial level and types of
microorganisms;
• The intended shelf-life of the product;
• The method of packaging and processing; and
• How the product is intended to be used, e.g. further cooking/processing or readyto-eat.
Such systems should also specify tolerable limits for time and temperature variations.
ii.
Temperature recording devices should be calibrated at regular intervals and at least
once a year by an approved independent Third Party Laboratory to test their
accuracy.
b. Specific Process Steps
Other steps which contribute to food hygiene may include for example:
c.
•
chilling
•
thermal processing
•
irradiation
•
drying
•
chemical preservation
•
vacuum or modified atmospheric packaging
Microbiological and Other Specifications
Where microbiological, chemical or physical specifications are used in food control
systems, such specifications should be based on sound scientific principles and state,
where appropriate, monitoring procedures, analytical methods and action limits.
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d. Microbiological Cross-Contamination
i.
Raw, unprocessed food should be effectively separated, either physically or by time,
from ready-to-eat foods, with effective intermediate cleaning or, where appropriate,
disinfecting.
ii.
Access to processing areas should be controlled. Where risk is high, access should
only be via a changing facility.
iii. Surfaces, utensils, equipment, fixtures and fittings should be thoroughly cleaned and
where necessary disinfected after raw food, particularly meat and poultry, has been
handled and processed.
e. Physical and Chemical Contamination
A system should be in place to prevent contamination of foods by foreign bodies such as
glass or metal debris from machinery, dust, harmful fumes and unwanted chemicals
4.6.3
Packaging
a. Packaging materials shall assure convenient protection of the product against
contamination. Packaging materials shall not contain any substance causing
objectionable organoleptic changes in the product, shall be non-absorbent, tasteless and
odorless and shall not cause toxicity or affect the food with which they come in contact.
b. Reusable packaging should be cleaned and disinfected prior to reuse.
4.6.4
Use of Water
a. In contact with food
i.
Only potable water should be used in food handling and processing, with the
following exception:
ii.
For fire control and other similar purposes not connected with food; and
iii. Water re-cycled for reuse should be treated and maintained in such a condition that
no risk to the safety and sustainability of food results from its use. The treatment
process should be effectively monitored.
b. As an ingredient – only potable water should be used as a food ingredient.
c.
Ice and Steam
i.
Ice shall be made from water that complies with the standard requirements for water
supply.
ii.
Ice and steam should be produced, handled and stored to protect them from
contamination.
iii. Steam used in direct contact with food or food contact surfaces should not constitute
a threat to the safety and sustainability of food.
4.6.5
Management and Supervision
a. Managers and Supervisors should have adequate knowledge of food hygiene principles
and practices to be able to judge potential risks, take appropriate and preventive action,
and ensure that monitoring and supervision take place.
b. Food Manager’s Qualifications
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i.
Food service Manager should have adequate knowledge and training on
implementing food sanitation and safety, she/he should use available resources to
learn more about preventing food borne illness.
ii.
She/he should be trained and pass a certified Food Safety Manager’s Program.
iii. Food service managers should be able to solve problems of non-compliance cited on
sanitation inspection.
iv. A food service manager should maintain up-to-date knowledge regarding food safety
and sanitation and should train employees regarding food safety.
4.6.6
Documentation and Records
a. All food establishments shall have a documented and approved Good Manufacturing
Practice (GMP) and Sanitation Standard Operating Procedures (SOP) as well as be
certified to HACCP system by an EHS approved Third Party Certification Body.
b. Records of processing, production and distribution should be kept and retained for a
period that exceeds the shelf-life of the product.
4.6.7
Recall Procedures
a. Every Food Establishment shall maintain a system of control to deal with food safety
hazard and permit an efficient, rapid and complete recall of an implicated lot from the
market. The program should be tested periodically to validate its effectiveness.
b. Returned recalled foods should be held under supervision until destroyed, used for
purposes other than human consumption, determined to be safe for human consumption,
or reprocessed in a manner to ensure their safety.
4.7
Maintenance and Sanitation
4.7.1
Maintenance and Cleaning
a. General
i.
All equipment and utensils shall be designed, constructed and installed to prevent
hazards and permit easy and thorough cleaning and disinfecting and where
practicable, be visible for inspection.
ii.
Cleaning shall remove dirt and food residues, which may be a source of
contamination.
iii. Cleaning chemicals and disinfectants shall be approved by authorities and handled
and used according to the manufacturer’s instructions. Storage should be separate
from food and food ingredients.
b. Cleaning Procedures and Methods
Revision: 00
i.
Cleaning can be carried out by the separate or combined use of physical methods,
such as heat, scrubbing, turbulent flow, vacuum cleaning or other methods that avoid
the use of water, and chemical methods using detergents, alkalis or acids.
ii.
Cleaning methods will involve, where appropriate:
•
removing gross debris from surfaces;
•
applying a detergent solution to loosen bacterial film and hold them in solution or
suspension;
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•
rinsing with potable water to remove loosened soil and residues of detergent;
•
dry cleaning or other appropriate methods for removing and collecting residues
and debris; and
•
where necessary disinfecting with subsequent rinsing unless the manufacturers’
instructions indicate on scientific basis that rinsing is not required.
iii. Disinfecting maybe achieved by:
4.7.2
•
Immersion for 30 seconds in clean hot water with a temperature of 158°F (70°C)
minimum. Hot water should only be used in baths as application by spray is
ineffective.
•
Immersion for 30 seconds in a solution containing 50 parts per million (ppm)
available chlorine at 122°F (50°C).
•
Treatment with clean steam, to heat surface to 158°F (70°C).
•
Spraying or swabbing with chemical sanitizer equivalent to 100ppm available
chlorine.
•
Using other chemical sanitizers specifically intended for use on food contact
surfaces, and appropriate for the task. Detergents and sanitizers must always be
used in accordance with the manufacturer’s instructions.
Cleaning Programs
a. Cleaning and disinfecting programs shall be continually and effectively monitored for their
suitability and effectiveness and where necessary, documented.
b. A written cleaning program should specify:
• areas, items of equipment and utensil to be cleaned;
• responsibility for particular tasks;
• method and frequency of cleaning;
• monitoring arrangements.
• precautions to be taken; and
• protective clothing to be worn.
4.7.3
Pest Control Systems
a. Preventing Access
i.
Buildings should be kept in good repair and condition to prevent pests’ access and to
eliminate potential breeding sites. Holes, drains and other places where pests are
likely to gain access should be kept sealed. 2 mm wire mesh screens for doors and
windows are recommended.
ii.
Dogs, Cats and other animals should be excluded from areas where raw materials or
finished products are received, handled, processed or stored.
b. Harborage and Infestation
i.
Potential food sources should be stored in pest-proof containers and/or stacked
above the ground and away from walls.
ii.
Areas both inside and outside food premises should be kept clean.
iii. Refuse should be stored in covered, pest-proof containers
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c.
Monitoring and Detection
i.
Establishment and surrounding areas should be regularly examined for evidence of
infestation.
ii.
Have an ongoing pest prevention program and regular pest control by an approved
pest control operator.
d. Waste Management
i.
Suitable provision must be made for the storage and removal of waste. Waste must
not be allowed to accumulate in food handling, food storage and other working areas
and the adjoining environment. Waste stores must be kept clean.
ii.
Grease trap shall be cleaned regularly to prevent grease build up that could cause a
drain blockage. Drain blockage could lead to overflow which causes an unpleasant
odor, contamination and attracts pests.
e. Monitoring Effectiveness
4.8
i.
Sanitation systems should be monitored for effectiveness, periodically verified by
means such as pre-operational inspections or, where appropriate, microbiological
sampling of environment and food contact surfaces and regularly reviewed and
adapted to reflect changed circumstances.
ii.
Pest-treatment records must be kept together with the scheduled pest-treatment visit
documents. It must bear all necessary information where, when and what type of
pest was sighted as well as the treatment employed in order to control or eliminate
the presence of pest in the said area.
Personal Hygiene
4.8.1
Health Status
a. No person who is known to be suffering from, or who is a carrier of any communicable
disease or has an infected wound or open lesion should be engaged in the preparation,
handling or transportation of raw materials, ingredients and other food products.
b. Any infected person should immediately report to the management and to:
Food & Health Department
Environment, Health and Safety Division
e-mail at: EHS.Food@trakhees.ae
c.
Any person who has a cut or wound should not continue to handle food or food contact
surfaces until the injury is completely protected by a waterproof covering which is firmly
secured, and which is conspicuous in color. Adequate first aid facilities should be
provided for this purpose.
d. Medical examination of a food handler should be a prerequisite for employment and
should also be carried out periodically.
e. All food handlers should have Occupational Health Card (OHC) issued by EHS – Food &
Health Division.
4.8.2
Illnesses and Injuries
a. Food handlers shall report health problems to the manager of the restaurant or
establishment before working with food. The following conditions should be reported so
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that any need for medical examination and possible exclusion from food handling can be
considered:
•
Viral Hepatitis A (jaundice)
•
Diarrhea.
•
Gastro-intestinal infection.
•
Vomiting.
•
Fever
•
Sore throat
•
Skin infections
•
Sores
•
Infected cuts, lesions or wounds.
•
Discharges from the ear, eye or nose
•
Other infectious diseases not mentioned in this section
b. If the food handler’s condition could possibly contaminate food or foodservice equipment,
he or she must stop working and see the doctor. If the foodhandler must take medication
while working, the medicine must be stored with his or her personal belongings away from
areas where food is prepared, served and stored.
c. Any cuts, burns, boils, sores, skin infections or infected wounds should be covered with a
bandage when the foodhandler is working with or around food or food-contact surfaces.
Bandages should be clean, dry and must prevent leakage from the wound. Waterproof
disposable gloves or finger cots should be worn over bandages on hands. Food handlers
wearing bandages may need to be temporarily reassigned to duties that do not involve
contact with food or food-contact services.
4.8.3
Personal Cleanliness
a. All employees should wear clean light-colored protective clothing appropriate to the
nature of their work, including footwear, a covering for the hair or for a beard where
required, all of which articles are either washable or disposable. The sleeves of clothing
should not extend below elbows unless waterproof protective sleeves are used to cover
the arms.
b. Hand Washing
i.
Hand washing must be thorough and frequent, using warm water and soap.
Employees must use disposable hand gloves prior to food handling ready-to-eat
foods.
ii.
Food handlers must wash their hands after the following activities:
• After using the bathroom
• Before and after handling raw foods
• After touching the hair, face or body
• After sneezing, coughing or using a handkerchief or tissue
• After smoking, eating, drinking or chewing gum or tobacco
• After using any cleaning, polishing or sanitizing chemical
• After taking-out garbage or trash
• After clearing tables or busing dirty dishes
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• After touching clothing or aprons
• After touching anything else that may contaminate hands, such as unsanitized
equipment, work surfaces or wash cloths.
iii. Approved hand sanitizers (liquid used to lower the number of microorganisms on the
surface of the skin) or “hand dips” may be used after washing, but should never
replace proper handwashing.
c.
Use of Gloves
i.
If used, gloves must never be used in place of handwashing. Food handlers must
wash their hands before putting on gloves and when changing to a fresh pair.
ii.
Gloves used to handle food are for “single-use” only and should never be washed
and re-used.
iii. If the Food handler removes the hand gloves being used, they must be disposed off
immediately and prior to commencement of work he shall wash hands thoroughly
before putting-on another pair of hand gloves.
iv. Food handlers should change their gloves when necessary. Gloves should be
changed:
• as soon as they become soiled or torn
• before beginning a different task.
• at least every four hours during continual use and more often when necessary.
d. Hands must be dried on single use disposable paper towels or under an air dryer.
4.8.4
Personal Behavior
a. People engaged in food handling activities should refrain from behavior, which could
result in contamination of food such as:
b.
4.8.5
•
sneezing and coughing over unprotected food
•
licking of fingers
•
scraping of teeth with fingernails; and
•
nose picking is not acceptable inside the food handling areas.
Eating, smoking, chewing of tobacco or other materials and spitting is prohibited in any
part of the processing or kitchen area and during the official working hours of the food
handler.
Proper Work Attire
a. Food handler shall observe strict dress-code standards. Dirty clothes may harbor
disease-causing microorganisms and give customers a bad impression of the
establishment.
b. Wear a clean hair restraint. A hair restraint will keep hair away from food and keep food
handler from touching their hair. Food handlers with long beards should also wear long
masks.
c.
Remove aprons when leaving food-preparation area.
d. Food handlers should wear appropriate shoes.
e. Remove jewelry prior to preparing or serving food or while working around foodpreparation areas. Jewelry can harbor microorganisms, can tempt food handlers to touch
Revision: 00
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it and may pose a safety hazard around equipment. Food handlers must not wear any
type of jewelry.
f.
Loose items such as pencils, paper clips and pens should not be carried in open pockets.
g. False eyelashes and the use of excessive make-up or perfume should not be permitted.
h. Food handlers using their bare hands should not wear fingernail polish.
4.8.6
Visitors
Visitors to food manufacturing, processing or handling areas should wear protective clothing
and observe the other personal hygiene provisions in this section.
4.9
Transportation
4.9.1
Requirements
a. Conveyances and bulk containers should be designed and constructed so that they:
i.
do not contaminate foods or packaging;
ii.
can be effectively cleaned, and disinfected;
iii. permit the separation of different foods or foods from non-food items where
necessary during transport;
iv. provide effective protection from contamination, including dusts and fumes;
v.
can effectively maintain the temperature, humidity, atmosphere and other conditions
necessary to protect food from harmful or undesirable microbial growth and
deterioration likely to render it unsuitable for consumption; and
vi. allow any necessary temperature, humidity and other conditions to be checked.
b. Food must be adequately protected during transport.
The type of conveyances or containers should depend on the nature of the food and the
conditions under which it has to be transported.
4.9.2
c.
Food supplier shall use rigid, insulated food containers capable of maintaining food
temperatures during transportation which allow air to circulate inside, keeping
temperatures even (i.e. Thermoboxes and coolers).
d.
Food transport vehicle shall be approved by EHS – Food and Health Division and comply
with their regulations. (see Part IV : Approval Procedures)
Use and Maintenance
a. All food transportation vehicles, (specifically for meat, poultry and egg product)
accessories and connections should be kept clean and free from dirt, debris, and any
other substances or odor that may contaminate the product. They should be disinfected
as needed. Cleaning and sanitation procedures should be specified in writing.
b. Different cleaning procedures may be necessary for the different types of food, meat,
poultry, or egg products that are transported. The type of the product transported and the
cleaning procedure used should be recorded.
c.
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Temperature gauges should be calibrated at least once a year by a Third Party and Inhouse calibration as needed. Certificates should be submitted to EHS Department upon
renewal of Food transport vehicle pass.
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4.9.3
Food Supplier Vehicle Pass
a. All Food Establishments inside Jebel Ali Free Zone as well as Dubai World communities
shall meet all requirements stated in the Food Suppliers’ Guidelines and Procedures
(visit: www.ehss.ae to download the forms).
b. All Food Suppliers without JAFZA or Trakhees-PCFC License, supplying to Jebel Ali Free
Zone, must secure a vehicle pass for food transportation.
c. All Food Establishments operating under JAFZA or Trakhees-PCFC License or License
issued by other DW-Business Units must secure valid Food Supplier’s Vehicle Pass for
all their food delivery vehicles.
d. Temporary Food Supplier’s vehicle pass can only be issued once to all Food
establishments who are not familiar with existing Food and Health Division’s Food
Supplier’s Guidelines and Procedures. Food establishments’ request for temporary pass
approval will not be granted upon second entry and being found still not complying with
the said Food Supplier’s Guidelines of Food and Health Division.
e. All companies inside Jebel Ali Free Zone who need Food Supplier’s Vehicle Pass
Approval for special occasions, corporate gatherings or meetings, for their preferred Food
Supplier must inform EHS-Food & Health Division., one (1) week before the occasion and
shall follow the same Food Supplier’s Guidelines and Procedures.
4.10 Product Information and Consumer Awareness
4.10.1 Lot Identification
Lot identification is essential in product recall and helps in stock rotation. Each container of
food shall be permanently marked to identify the product, the producer and the lot.
4.10.2 Product Information and Labeling
All food products shall bear adequate information as per Dubai Municipality’s Standards, to
enable the consumer to handle, display, store, prepare and use product safely and correctly.
4.11 Training
4.11.1 Awareness and Responsibility
a. Food Handlers shall be trained to acquire the necessary knowledge and skills to enable
them to handle food hygienically.
b. Those who handle strong cleaning chemicals or other potentially hazardous chemicals
shall be instructed in safe handling techniques.
4.11.2 Training Programs
a. Information programs prepared for plant personnel (seminars-films-lectures-posters) shall
be introduced to emphasize the importance of food handling under hygienic conditions
and precautions necessary to prevent contamination of food.
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b. Training shall include basic concepts of bacteriology stressing the ubiquitous nature of
bacteria, their means of dissemination; their rapid growth under certain conditions and
their role in food poisoning and food spoilage.
c.
Information shall be given on the methods that are used in the cleaning and disinfection
of equipment and working areas in general, the reasons justifying the adoption of these
methods should be explained.
d. All new employees shall be provided with the company’s hygiene regulations. Noncompany labor employed in contract work in food processing areas should also undergo
training which should be documented.
e. Training must be continuous such that regular talks, discussion groups and refresher
courses are required. Aspects of hygiene should be illustrated by posters regularly to
provide greater visual impact.
4.11.3 Instruction and Supervision
a. Periodic Assessment of the effectiveness of training and instruction programs shall be
made, as well as routine supervision and checks to ensure that procedures are being
carried out effectively.
b. Managers and Supervisors of food premises should have the necessary knowledge of
food hygiene principles and practices to be able to judge potential risks and take the
necessary action to remedy deficiencies.
c.
Managers and Supervisors shall have an established standard procedure for cleaning
specific areas of the food service facility such as the bathroom, storeroom, refrigerators
and freezers, preparation area, dining area and service line.
d. Teach and coach employees on how to maintain a sanitary food service.
4.11.4 Refresher Training
a. Training programs shall be routinely reviewed and updated when necessary.
b. Systems shall be in place to ensure that food handlers remain aware of all procedures
necessary to maintain the safety and suitability of the food.
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4.12 Areas and Activities in Tea/Juice Stall, Cafeteria and Restaurants / others
4.12.1 Minimum Floor Areas
FACILITY
MINIMUM AREA
Restaurant
The minimum requirements for the floor size of the
restaurants should be 1,000 sq. ft, whereby the
kitchen area shall be 40% of the total area of the
food establishment. Storage area should be
equivalent to 25% of the kitchen area.
Cafeteria
Minimum Kitchen area should be 200 sq.ft (19
sq.m) or 40% of the customer seating area
whichever is greater.
Small Bakery / Vegetable Minimum area should be 200 sq.ft (19 sq.m)
& Fruit Stall
Supermarket
Minimum area should be 2,000 sq.ft (186 sq.m)
including 500 sq.ft (46 sq.m) Store
Department Stores
Area should be 7,000 sq.ft (650 sq.m) including the
Store
Tea Stall / Coffee Shop
Minimum area of the Kitchen should be 100 sq.ft (9
sq.m)
Catering and Canteen
Minimum area should be 500 sq.ft (46 sq.m)
Sweet Shop / Bakery / Minimum area of the Kitchen should be 250 sq.ft
(23 sq.m) or 40% of the Total Area whichever is
Roastry
greater.
Grocery
Meat Seller /
Seafood Seller
Minimum area should be 130 sq.ft (12 sq.m)
Fish
& Minimum area should be 500 sq.ft for stand-alone
shop. Whereby the working area should be 60% of
the Total Area and 20% is for Storage area.
Minimum area of 250 sq.ft (working area) for
shops inside a supermarket or hypermarket.
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4.12.2 Cooking Prohibition
NO COOKING is allowed in the following areas:
•
Tea/ Juice Stalls
•
Cafeterias
•
Temporary Food Stands
•
Pantries of Offices and Showrooms
Note: Cooking is not permitted in any manufacturing establishment.
4.12.3 Equipment for Storage Facilities
Storage facilities should be available for the proper dry storage of raw materials, packaging
materials and finished products.
a. Separate facilities for the storage of cartons, wrapping or other packaging materials shall
be provided, in order to protect them against moisture, dust and other sources of
contamination.
b. Establishments shall have refrigerating and /or freezing cabinets large enough to
accommodate raw materials cooked and pre-cooked products at adequate temperature.
c.
Poisonous or harmful materials including cleaning compounds, disinfectants and
pesticides shall be kept in a separate room designed and marked specifically for this
purpose. The room should be kept locked, properly labeled and accessed only by trained
personnel.
4.12.4 Facilities Types
The layout, design of restaurants and catering premises shall include the following facilities:
•
Raw food and vegetable preparation rooms with suitable sinks;
•
Raw food, vegetables and fruit storage;
•
Cold storage for raw meat, fish and poultry;
•
Chiller room for thawing and chopping room for meat, fish and poultry products;
•
Cooked food preparation area;
•
Cooked food storage;
•
Dishwashing area;
•
Changing room and locker rooms for staff;
•
Pot washing area;
•
Cleaned pots and dish storage
4.13 Hygienic Processing Requirements
4.13.1 Raw Material Requirements
a. The establishment should not accept ingredients or raw materials known to contain
parasites, microorganisms or toxic, decomposed or extraneous substances which will not
be reduced to acceptable levels by normal procedures of sorting and/or preparation or
processing.
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b. Chill stored raw foods of animal origin between 34°F to 41°F (1°C to 5°C). Other raw
foods which require refrigeration, such as certain vegetables, should be stored at as low
a temperature as quality permits.
c.
Frozen materials which are not immediately used should be maintained or stored at or
below -18°C.
4.13.2 Use of Water in Food Process
Raw fruits and vegetables to be used in meals should be thoroughly washed in potable water
with the use of a food grade sanitizer before addition to the meals.
4.13.3 Portioning Process
a. Strict conditions of hygiene should apply at this stage in the process. The portioning
process should be completed within the minimum practicable period of time, which shall
not exceed 30 minutes for any chilled product.
b. Only well cleaned and disinfected containers should be used.
c.
Containers with lids shall be used so that the food is protected against contamination.
d. In large scale systems where portioning process of cooked-chilled foods cannot be
performed in 30 minutes, this portioning shall take place in a separate area in which the
ambient temperature should be 59°F (15°C).The temperature of the food shall be
monitored by temperature probes. The product shall be served immediately or placed in
cold storage at 41°F (5°C) and below.
4.13.4 Cooking Process
a. The time and temperature of cooking should be sufficient to ensure destruction of nonsporing pathogenic microorganisms.
b. Temperatures must be reached and held for the specified amount of time. Properly
calibrated thermometers shall be used in measuring the internal temperature of the food.
4.13.5 Cooling Food
a. Cooked food that will not be served right away should be cooled as quickly as possible
using the following:
i.
One-stage (four-hour) methods:
• Cool hot cooked food from 149°F to 41°F (65°C to 5°C) within 4 hours.
ii.
Two-stage method:
• Cool hot-cooked food from 149°F to 70°F (65°C to 21°C) within 2 hours; and;
• then to 41°F (5°C) or lower in an additional 4 hours for a total cooling time of 6
hours.
b. The following methods shall be used to cool foods quickly, such as:
i.
Reduce the quantity of the food to be cooled.
ii.
Use blast chillers or tumble chillers to cool food before placing it into refrigerated
storage.
iii. Use ice-water baths. Divide the cooked food into shallow pans or smaller pots. Place
them in ice water and stir frequently.
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iv. Use a steam jacketed-kettle as cooler. Simply run cold water through the jacket to
cool the food in the kettle.
v.
Stir foods to cool faster and more evenly.
4.13.6 Chilling and Storage of Chilled Food
a. Immediately after preparation, chilling should be carried out as quickly and efficiently as
possible.
b. The temperature in the center of the food product should be reduced from 149°F (65°C)
to 50°F (10°C) in less than 2 hours; the product should then be stored at 39°F (4°C)
4.13.7 Freezing and Storage of Frozen Food
a. Immediately after preparation, freezing shall be carried out as quickly and efficiently as
possible .
b. Cooked-frozen foods should be kept at or below –18°C. Regular monitoring of the
storage temperature is necessary.
4.13.8 Identification and Quality Control System
a. Each container of food should be labeled with the date of production, type of food, name
of the establishment and the lot number.
b. A sample of at least 150gms of each item of food taken from each lot shall be kept in a
sterile container at 39°F (4°C) or below until at least 48 hours starting from the time of
consumption. These samples shall be available for investigation in the event of any
suspected food-borne disease.
4.13.9 Storing and Displaying Food
a. Food shall be stored in areas specifically designed for that purpose such as refrigerators,
cool rooms, pantries, and food storerooms to maintain its quality and protect from
contamination. The following are recommended display conditions of food. However,
manufacturer’s instructions should always be followed:
i.
Counters, Unwrapped food that is displayed shall be covered at all times, or
protected in some other way so that customers cannot touch, sneeze or cough on the
food.
ii.
Refrigerated Display Cabinets, Raw food and ready-to-eat food shall be kept
separate. Food must be stored so that there is adequate space or air to circulate
around the food and that the food is stored within the load limits recommended by the
manufacturer.
iii. Bain Maries and Other Holding Equipment of Hot Food, Bain Maries are not
designed for heating food, but only for keeping hot food hot and here the highest
setting should be used. If they are used for heating food, the food will only heat
slowly which means that the food will be in the danger zone (between 5°C and 65°C).
As a result, bacteria will grow in the food and cause food poisoning. Bain Maries
should be preheated before use.
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4.14 References
Dubai Municipality Administrative Order 20 – 1992
DM Food Control Section – HACCP Guidelines for Food Manufacturing Guidelines 2005
DM - Guidelines for Registration of Cosmetic Products
Dubai Customs Import & Export Guidelines
Common Customs Law of the GCC States, January 2003
US Food and Drugs Administration (FDA) – Food Establishment Plan Review Guidelines
US Food & Drugs Administration – Inspecting Incoming Food Materials
Codex Alimetarius
Food & Agriculture Organization (FAO) of the United Nations – World Health Organization (WHO)
California Plan Check Guide for Retails Food Facilities
Michigan Department – Food & Dairy Division: Food Establishment Plan review Manual
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