HACCP Guidelines Requirements For Retail Operators 2005

Food Control Section 2005
Public Health Department www.dm.gov.ae
Dubai Municipality
HACCP Guidelines & Requirements for Retail

Premises2005
AM AlMarzouqi
Issued on July 2005

foodcontrol@dm.gov.ae
T: 04/ 2064220 - F: 04/ 2064264 - M: 8528511 - E: abdulrahmanmm@dm.gov.ae - www.dm.gov.ae

Dubai Municipality
HACCP Guidelines for Retail Premises 2005
Content Page
1. Introduction 4
2. Objective 7
3. Scope 9
4. Use 11
5. References 13
6. Definitions 15
7. Pre-requisite Programs
7.1. Management Policy 36
7.2. Premises & Equipment 40
7.3. Maintenance & General Cleaning 47
7.4. Pest Control 52
7.5. Personal Requirements 56
7.6. Approved Food & Beverage Suppliers 61
7.7. Food Flow Requirements 64
7.8. Temperature Control 78
7.9. Product Recall 81
7.10. Sampling & Laboratory Analysis 84
7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 87
7.12. Internal & External Audits 90
7.13. Prerequisites Programs Review 93
8. HACCP Implementation for Retail Operators
8.1. Assemble HACCP Team 96
8.2. Process Description 98
8.3. Identify Intended Use 100
8.4. Process Flow 102
8.5. Construct Flow Diagram 104
8.6. On-site Verification of Flow Diagram 106
8.7. List all Hazards (Principle 1) 108
8.8. Apply HACCP Decision Tree (Principle 2) 121
8.9. Establish Critical Limits (Principle 3) 123
8.10. Establish a Monitoring System (Principle 4) 125
8.11. Establish Corrective Actions (Principle 5) 127
8.12. Establish Verification Procedure (Principle 6) 129
8.13. Establish Record Keeping & Documentation (Principle 7) 133
9. Supporting Templates
Templates for Retail Operators 137
10. Regulator Recommendation
T: 04/ 2064220 - F: 04/ 2064264 - E: abdulrahmanmm@dm.gov.ae - www.dm.gov.ae Page: 2

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Introduction

Dubai Municipality
Introduction
Dubai Municipality, through its quest of ensuring food safety, introduces these guidelines to be
followed by the Retail operators.
Assuring the food safety & security of the food supply is a vital part of our country’s health
mission. As more Retail operators across the country compete to sell foods to the consumers, it
becomes essential that uniform hazard analysis & control guidelines for producing, buying, &
selling food products be developed. These guidelines shall be based on science & validated in
actual operation. Nowadays, consumers in the Emirates are doing less food preparation & dining
out &/or are relying on Retail operators outlets for ready to eat food.
Food science & technology have improved the understanding of the potential microbiological,
chemical, & physical hazards in foods. This knowledge can be used to determine the criteria
necessary to assure that food products & commodities meet consumer safety expectations with an
acceptable risk at the raw material level, the distributor level, & the consumer level.
Extensive scientific research in the area of food safety and hygiene has resulted in establishing
many food safety systems. One of the most well-known and recognized systems is the Hazard
Analysis Critical Control Point (HACCP). HACCP is a system used by the food industry to ensure
that all food consumed is safe to eat. HACCP is a systematic approach to hazard identification,
assessment of risk and control. It is a structured approach for the control of food safety from the
farm to the fork. The concept of HACCP was first introduced during the mid 1960s when a reliable
method for manufacturing pathogen free food was required by the US space Programme.
The HACCP approach for food safety moves away from testing of the final product, and instead
emphasizes on raw material and process control. Control is taken out of the laboratory and into
the processing environment. HACCP provides a structured and systematic approach to the control
of identified hazards, which may be biological (microbiological), chemical, physical or a
combination of the three. A Critical Control Point (CCP) is a raw material, stage, practice or
operation within the process where a hazard has been recognized and steps are in place to
eliminate, prevent or reduce the possibility of the hazard occurring.
There are seven principles incorporated into the HACCP system (Codex 1997):
1. Conduct a hazard analysis:
Identification and description of the product and its’ intended use. Assessment of hazards and
assessment of risks associated with all stages and practices of product handling and processing.

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2. Determine the critical control points (CCPs):

That will eliminate or minimize the risk.
3. Establish critical limits.
4. Establish a monitoring system to demonstrate that the CCP is under control.
5. Establish a procedure for corrective action when the CCP is seen to be moving
out of control.
6. Introduce verification procedures to confirm the effectiveness of the HACCP
plan.
7. Establish documentation and records to demonstrate that the HACCP system is
working effectively.
A HACCP study is carried out in four stages: defining the scope of the study, implementing the
study and maintaining the system. It is important to establish the scope of the study, i.e. the area
to be addressed by the HACCP plan - from the farm supplier of raw materials through to the retail
operator’s outlet or consumer. It is also paramount that management is fully supportive of the
implementation of HACCP, especially where investing money is concerned.
The Hazard Analysis Critical Control Point (HACCP) concept is a preventative and systematic
approach to hazard identification, assessment and control (see above). However, since HACCP is
an approach and not a prescriptive system, the concept can be used to develop tailor made
systems applicable to the production and marketing of food products in any country.
Such systems shall incorporate control systems, which combine both Good Manufacturing Practice
(GMP) and HACCP. GMP is a basic and subjective approach, which addresses environmental
conditions and the control of working procedures.
However, when combined with the systematic approach used in the HACCP concept, its
application results in a significant improvement in quality, and a reduction in related food-borne
illness.
Dubai Municipality started the implementation of HACCP in 1999, and now it is mandatory for all
food factories in Dubai to apply this system. After the success of HACCP at the food factories,
Dubai Municipality is introducing this system to the retail operators. Hence these guidelines, which
are included in this manual, are aimed to be applied by Hotels, department stores, and the retail
operators. We hope that this manual could help all food establishments in Dubai in achieving their
objective of providing safe and hygienic food to their consumers.
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Objectives

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2. Objective
• Facilitate the implementation of Risk Management based program in Hotels, department

stores, and the retail operators.
• Ensure that the foods transported, stored, prepared & displayed in Dubai are safe for human
consumption.
• Provide the proper understanding that the Hotels, department stores, and retail operators bear
the primary responsibility for food safety;
• Lay down the policy that Food Safety & Hygiene Rules & Guidelines cover all stages of the food
chain, from primary production to sale or consumption;
• Reduce of risk factors known to cause food-borne illness as well as other factors that may
contribute to food-borne illness & on the promotion of active managerial control of all factors
that may cause food-borne illness.
• Ensure protection of public health, the wholesomeness of the product & safety of foodstuffs.
• Improve the risk communication & hazard understanding (microbiological, chemical & physical
hazards) among Hotels, department stores, and the Retail operators in the Emirate.
• Simplify the Food Hygiene & Safety Control measures for the Hotels, department stores, and
the retail operators.
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Scope

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3. Scope
A Regulation that aims to improve the Food Hygiene Standards across Dubai & raise the
awareness of food hygiene issues among Hotels, department stores, the retail operators and the
public. These regulations provide some of the basic legal requirements, which the Hotels,
department stores, and the retail operators are required to fulfill. It is very useful in providing
interpretation & guidance on the application of the law.
This regulation seeks to ensure the hygiene & safety of foodstuffs at all stages of the foods
transported, stored, prepared & displayed in Dubai.
Establishments covered by these Guidelines:
Retail Operators includes:

1.1 Co-Operative Industrial
1.2 Department Store
1.3 Supermarket
1.4 Five Star Hotel
1.5 Four Star Hotel
1.6 Floating Hotel
1.7 Catering Services
1.8 Resort
1.9 Floating Restaurant
1.10 Schools
1.11 Colleges
1.12 Universities
1.13 Hospitals
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Use

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4. Use
• These regulations/procedures of the manual describe how each task is to be completed.
• This manual is developed, based on the principles of Hazard Analysis Critical Control Point
(HACCP) determined by Codex Alimentarius & Retail Food Alliance.
• This manual describes the broad, scientifically based logic sequences of HACCP principles.
Hotels, department stores, and the retail operators shall use the guide to help assess
microbiological, chemical & physical hazards that apply to their own operation & implement
appropriate & cost effective risk reduction strategies.
• This manual contains the information necessary for Hotels, department stores, and the retail
operators to meet HACCP system requirements.
• Definitions & the information of this manual will help the Hotels, department stores, and the
retail operators to develop a HACCP System.
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References

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5. References
• Local Order No. 11/2003 (Public Health & Safety in the Emirates Dubai).
• Codex Alimentarius Commission – Joint FAO/WHO Food Standards Programme. (CD-ROM)
http://www.codexalimentarius.net
• Retail Food Alliance.

http://www.hi-tm.com/html/retailfoodalliance.html
• Food & Agricultural Organization – FAO.

http://www.fao.org
• Food & Drug Administration – FDA.

http://www.fda.gov
• Food Hygiene Regulation1992 Administrative Order No. 20/1992, issued on 3rd February 1992,
Food Control Section – Public Health Department, Dubai Municipality.
http://www.dm.gov.ae
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Definitions

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6. Definitions
Adulteration:
“Adulterated” means food that bears or contains any poisonous or deleterious substance that may
render the food impure or injurious to health. Food is also adulterated if it is manufactured,
prepared, or stored in a manner that deviates from an HACCP plan, so as to pose discernible
increase in hazard risk.
(see Certification)
Accreditation:
A procedure by which a recognized independent body accredits organizations, which are involved
in the certification of quality systems, products, services or personnel, to recognized national &/or
international standards. The accreditation body may also carry out accreditation inspections in its
own right. In Ireland the official national organization for accreditation is the National
Accreditation Board (NAB) e.g. NAB has accredited the National Standards Authority of Ireland
(NSAI) for the certification of quality inspections & in its own right NAB has accredited many food-
testing laboratories in Ireland for tests such as fat content.
Ambient (Room) Temperature: (see Danger Zone, End Point Temperature)

The temperature of the surrounding working environment.
Analysis:
A detailed examination, i.e. test of a food, process or area e.g. a laboratory carries out an
analysis of a cooked chicken burger to determine its fat content.
Antibiotic:
Chemicals synthetically produced or naturally produced by microorganisms, which are able to kill
or stop the growth of another microorganism e.g., penicillin.
(see Antibiotic, Disinfectant)

Antimicrobial:
A process or chemical designed to reduce or stop microorganisms from growing e.g. antibiotics,
antiseptics, & disinfectants.
Approved Source/Supplier/Vendor:
A reputable or reliable supplier of materials or services used in the preparation of a food e.g. a
well-known or established business, which you have done business with before.
Assessment: (see Audit, Environmental Health Officer (EHO), Inspection)

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This is the collection, analysis, & interpretation of evidence to determine how well a HACCP plan
performs against the needs, standards & expectations of a particular business e.g. normally
carried out by a local EHO, but can be carried out by a business themselves.
(see Accreditation, Inspection)

Audit:
An audit is a systematic & independent process of collecting information about a particular
businesses HACCP plan & evaluating this information objectively for the purpose of reporting on
the level of compliance between the collected information & established HACCP compliance
standards. An audit can involve looking at paperwork & actual working procedures e.g. an
accredited food testing laboratory is visited by NAB & its procedures, tests & results are examined
to make sure they are correct.
Bacteria: (see Microorganism)

Single-celled living organisms, which cannot be seen with the naked eye e.g. salmonella bacteria.
Bactericide:
A chemical or process designed to destroy bacteria e.g. chlorine based disinfectant. Term Audit?
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(see Food Spoilage, ‘Use-by’ Date)
‘Best-Before’ Date:
The date up until a food can reasonably be expected to retain its best quality if kept under the
correct storage conditions. ‘Best-before’ dates are more about quality than safety e.g. canned &
dried foods such as soft drinks, crisps & biscuits.
(see Contamination, Chemical/Physical Hazards, & Intoxication)

Biological Hazard(s):
Living organisms (e.g. pathogenic bacteria), which may cause harm if they or their products are
consumed in food e.g. Salmonella bacteria in a ready-to-eat chicken meal.
Calibration:
A procedure for ensuring that a known measured output of an instrument such as temperature or
weight corresponds to a known national standard value for that property e.g. a temperature probe
for a freezer is calibrated to a national standard to have an accuracy of ±2 °C. A reading of -20 °C
would indicate that the temperature in the freezer is between -18 °C & -22 °C.
(Asymptotic Carrier)
Carrier:
A person who harbours disease causing organisms inside their bodies & excretes them without
suffering from symptoms of that disease e.g. a person recovering from salmonella food poisoning.

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(see Accreditation)
Certification:
A procedure by which a recognized body, following its own independent assessment determines
whether a business complies with the requirements of a recognized standard e.g. the National
Standards Authority of Ireland (NSAI) provides certification for food businesses complying with
the requirements of Irish & international standards e.g. I.S.343:2000 & ISO 9001:2000.
(see Decision Tree)

Checklist:
A written list of points or actions that need to be considered during the planning, implementation,
assessment & ongoing operation of a HACCP plan e.g. a caterer is organizing an internal audit of a
HACCP plan & writes a checklist of things to examine during the audit.
(see Contamination, Biological/Physical Hazards, & Intoxication)

Chemical Hazard(s):
Chemicals (e.g. poison), which may cause harm if consumed e.g. bleach in milk.
(see Cleaning, Cleaning Schedule)

Clean:
A surface free of food particles, dirt, grease & other undesirable debris.
(see Clean, Cleaning Schedule)

Cleaning:
The physical removal of soil, food residues, dirt, grease & other undesirable debris e.g. scrubbing
down a food chopping board
(see Disinfectant, Sanitation Schedule, Sanitizer, Sanitary)

Cleaning Schedule:
A written schedule used to describe all items, which shall be cleaned & free of soil, food residues,
dirt, grease & other undesirable debris. The schedule has details of what (i.e. items to clean), who
(i.e. staff responsible), how (i.e. method of cleaning) & when (i.e. frequency of cleaning) e.g. a
meat slicer shall be cleaned every day, by the shop assistant by removing all parts & cleaning
with detergent.
Commissary:
Means a food establishment in which food, containers, equipment, or supplies are stored or
handled for use in mobile food facilities, mobile food preparation units, stationary mobile food
preparation units or vending machines.
Commercially Sterile: (see Sterile)

The condition achieved in a food by heating it alone or in combination with other ingredients or
treatments, to render it free of organisms capable of growing in the food at room or ambient
temperatures e.g. canned foods.

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(see Enforcement Officer, Environmental Health Officer)

Competent Regulatory Authority:
The organization with responsibility to enforce & ensure compliance with recognized standards
&/or the requirements of legislation e.g. the Food Safety Authority of Ireland.
Compliance:
Meeting all the requirements of a recognized standard. A prerequisite of compliance in the food
industry is ensuring that the statutory requirements of legislation are met or exceeded e.g. a
catering business shall comply with the NSAI Irish Standard for Hygiene in the Catering Sector
(I.S. 340: 1994) & have in place a food safety management system based on the principles of
HACCP to comply with current legislation (S.I. No. 165 of 2000).
Conformity:
All actions in relation to particular guidelines, standards or legislation which are carried out
according to established procedures e.g. the temperature of a refrigerator is maintained at 5 °C &
the temperature of the food in it is recorded on a daily basis.
(see Biological/Chemical/Physical Hazards, Cross-Contamination, Intoxication)

Contamination:
The presence of undesirable chemicals (e.g. detergent), foreign bodies (e.g. glass) or living
organisms (e.g. salmonella bacteria) in a food e.g. a raw chicken product is contaminated with
salmonella bacteria.
Control:
A process of ensuring that the correct procedures are being followed (i.e. to control) & all
necessary actions are taken to ensure a food process meets requirements (i.e. in control) e.g.
the temperature of a beef burger is checked to ensure it has reached 70 °C for 2 minutes before
cooking is stopped & the beef burger is served.
Control Measure:
Any action at a control point which can be taken or used to prevent a hazard or reduce it to an
acceptable safe level e.g. keeping the temperature of cooked ham at ≤5 °C.
Control Point:
A point or step in a food process where a control measure can be applied e.g. temperature
measurement of a refrigerated storage unit. Any distinct procedure or stem in receiving, storing,
handling, preparing, displaying or dispensing a food.
Core or Centre Temperature:

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The temperature at the centre of a food e.g. the core temperature of a cooked pork sausage
during cooking was maintained at 70 °C for 2 minutes.
Corrective Action:
The action taken when the monitoring of a critical control point indicates a potential loss of
control, or when a critical limit is not met e.g. the temperature of cooked meat in a refrigerator
rises to >10 °C for over 24 hours due to a technical fault in the refrigerator. The cooked meat is
destroyed & the refrigerator is repaired by the manufacturer to maintain new cooked meat
supplies at the correct temperature of ≤ 5 °C.
(CCP)
Critical Control Point:
A step in which control can be applied & is essential to prevent a food safety hazard or reduce it
to an acceptable level e.g. cooking time & temperature for a raw chicken product. Means a control
point where any loss of control may result in an unacceptable health risk pertaining to a food.
(see Target Level, Tolerance)

Critical Limit:
A maximum or minimum limit (i.e. value) at a CCP, which can be monitored & separates
acceptable from unacceptable e.g. the core temperature at the centre of a cooked beef burger
following cooking shall reach 70 °C for 2 minutes. ’Use-by’ Date?. Means the maximum or
minimum value to which a physical, chemical or biological parameter shall be controlled at a

critical control point to minimize the risk that an identified food safety hazard may occur.
45
(see Food, Food Establishment, Food Handler, High-Risk Food, Pasteurization, Ready-to-Eat Food)
Food Processing:
A term commonly used to describe food, which has being produced on industrial scale e.g. frozen
ready meals.
(see Core Temperature, Temperature Probe)

Food Thermometer:
A thermometer used to indicate temperature in foods. Food thermometers come in many forms
such as digital handheld:
Thermometers & simple insertion thermometers e.g. a meat
Thermometer is inserted into a pork product to indicate its
Temperature during cooking.
(see Gastroenteritis, Foodborne Outbreak, Food Poisoning)

Foodborne Illness:
Illness resulting from infection or intoxication after eating or drinking a contaminated food e.g.
eating a beef burger contaminated with E. coli O157:H7 & becoming ill.

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(see Gastroenteritis, Foodborne Illness, Food Poisoning)

Foodborne Outbreak:
Two or more people developing the same illness after eating or drinking the same food e.g. a
number of people visit a restaurant, eat the same meal contaminated with salmonella bacteria &
become ill.
(see Gastroenteritis, Food Illness, Biological/Chemical Hazards)

Food Poisoning:
A foodborne illness resulting from the consumption of a biologically or chemically contaminated
food e.g. eating a cooked chicken breast contaminated with salmonella bacteria & becoming ill.
(see ‘Best-before’ Date)

Food Spoilage:
Food that has decayed or decomposed due to the growth of microorganisms e.g. sour milk.
(see Moulds, Yeasts)

Fungi:
A large group of living organisms with many forms, which vary from very small single celled
organisms (e.g. yeasts) to larger multicellular organisms (e.g. moulds, mildews & mushrooms).
All fungi are incapable of photosynthesis & are therefore not plants e.g. bread mould.
(see Foodborne Illness, Foodborne Outbreak, Food Poisoning)

Gastroenteritis:
A medical condition which affects the stomach & intestines, commonly associated with foodborne
illness e.g. eating shellfish contaminated with Norwalk-like virus & becoming ill with symptoms of
diarrhoea, nausea & vomiting.
(see HACCP Plan, Hazard Analysis, HACCP)

Generic HACCP Plan:
Examples of readily available HACCP plans, which can be used as guides to devise a specific
HACCP plan for a specific individual process.
(see SOP, Specification)

Good Manufacturing Practice (GMP):
The minimum quality & safety requirements aimed at ensuring that foods are prepared in a
consistent manner according to agreed specifications e.g. raw & cooked food products are stored
in separate refrigerators.
HACCP Plan/System:
A food or process specific document written according to the principles of HACCP to ensure the
control of hazards, which are significant for the safety of that food e.g. a HACCP plan for a cooked
ham sandwich. HACCP Plan?
(see Biological Hazards, Contamination)

Cross–Contamination:

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The transfer of microorganisms from one source such as raw food, people, equipment or the
environment to another source such as cooked food e.g. raw meat held on the top shelf of a
refrigerator drips onto a cake held on the bottom shelf & bacteria will spread from the meat to the
cake.
(see Pathogen)
Danger Zone:
The temperature conditions or temperature ranges under which most pathogenic microorganisms
may grow & multiply in foods e.g. between 5 °C & 63 °C.
(see ‘Best-before’ Date, ‘Use-by’ Date)

Date of Minimum Durability:
The date until which a food retains its specific properties when properly stored e.g. a ‘Best-before’
date on a packet of crisps or a ‘Use-by’ date on a freshly prepared salad.
(see Checklist, Critical Control Point)

Decision Tree:
A series of questions used at each step with an identified hazard, in the preparation of a food to
identify the critical control points.
(see Clean, Cleaning, Detergent, Sanitizer, Spore Forming, Microorganism)

Detergent:
A chemical used to remove grease, dirt & food particles from a surface e.g. washing-up liquid,
soap.
(see Clean, Cleaning, Detergent, Sanitizer, Spore Forming Microorganisms)

Disinfectant:
A chemical or process used to reduce numbers of microorganisms but not necessarily microbial
spores on a surface to a safe or acceptable level e.g. chlorine (i.e. bleach), ultra-violet light.
Employee:
Any person working in a food facility covered by this regulation.
(see Core Temperature)

Endpoint Temperature:
The measured temperature of a food at the end of preparation e.g. a raw lamb kebab is cooked to
an endpoint core temperature of 70 °C for 2 minutes.
(see Competent Regulatory Authority, EHO)

Enforcement Officer:
Authorized officer appointed to enforce relevant legislation e.g. environmental health officers
(EHOs), sea fisheries officers, veterinary inspectors, & dairy produce inspectors.
(see Competent Regulatory Authority, Enforcement Officer)

Environmental Health Officer (EHO):

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EHOs develop, regulate, enforce & monitor laws & regulations governing public health including
food safety in order to promote good health, hygiene & environmental practices.
Equipment:
All cooking units, hoods, cutting blocks, processing machines, tables, refrigerators, sinks, dish
machines, steam tables & other items used in a food facility.
(see Hazard Analysis & Critical Control Points, Critical Control Point)
Flow Diagram:
A graphical diagram detailing the sequence of operations involved with a particular food product
or process, usually from receipt of raw materials to the final consumer. In HACCP these charts can
help identify the CCPs e.g. a flow diagram showing the sequence of steps in the preparation of a
cooked chicken breast sandwich.
Food:
Any substance used or intended to be used for normal human consumption e.g. water, beer, raw
& cooked foods. Any raw or processed substance, ice, beverage, including water, or ingredient
intended to be used as food, drink, confection, or condiment for human consumption.
Food Contact Surface:

A surface of equipment or a utensil with, which food normally comes in to contact.
Food Establishment:
Any room, building, or place, or portion thereof, maintained, used or operated for the purpose of
storing, preparing, serving, manufacturing, packaging, transporting, salvaging, or otherwise
handling food at the retail level.
Food Establishment/Business/Premises:
Any establishment that produces, stores, distributes or sells food to consumers. These
establishments can include preparation, storage, distribution & retailing e.g. a caterer, retailer, a
sales depot, & a haulage company.
Food Handler:
Any person, who handles or prepares food whether packaged or unpackaged e.g. a person
preparing a chicken sandwich in a cafe.
Food Hygiene:
All measures necessary to ensure the safety & quality of food for sale or supply to the consumer
e.g. food preparation, processing, storage, distribution, handling, display & retail.

Dubai Municipality
Food Preparation:
“Food preparation” means packaging, processing, assembling, portioning, or any operation that
changes the form, flavor, or consistency of food, but does not include trimming of produce.
Frozen Food:
“Frozen food” means a food maintained at a temperature at which all moisture therein is in a solid
state.
HACCP:
“HACCP” means Hazard Analysis Critical Control Point.
HACCP Plan:
“HACCP plan” means a written document that delineates the formal procedures for following the
Hazard Analysis Critical Control Point principles that were developed by the National Advisory
Committee on Microbiological Criteria for Foods (NACMCF) & complies with Section 114055 of the
Health & Safety code.
HACCP Principles:
“HACCP principles” means the seven basic steps of HACCP, as prescribed below:
1. Conduct hazard analysis. Prepare a list of steps in the process where significant hazards
occur & describe the preventive measures.
2. Identify the critical control points (CCP) in the process.
3. Establish critical limits for preventive measures associated with each CCP identified.
4. Monitor each CCP
5. Establish corrective action to be taken when a critical limit deviation occurs
6. Establish verification procedures
7. Establish record keeping & documentation procedures
Hazard:
“Hazard” means a biological, chemical, or physical property that may cause an unacceptable
public health risk.
(see Biological, Chemical, Physical Hazards)

Hazard:
The potential to cause harm. Hazards (i.e. dangers) may be biological, chemical or physical e.g.
Salmonella species in a chicken burger (biological hazard), detergent in milk (chemical hazard) or
glass in a breakfast cereal (physical hazard).
(see HACCP, Hazard)

Hazard Analysis:

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A procedure for looking at a specific food process, identifying all hazards associated with that
process & deciding which are significant to food safety & as such shall be included in a HACCP
plan e.g. the cross-contamination of a cooked chicken breast with campylobacter bacteria from
raw chicken is identified as a hazard due to poor hygiene practice.
(HACCP) (see CCP, Hazard, Hazard Analysis)

Hazard Analysis & Critical Control Point:
A system that identifies, evaluates & controls hazards (i.e. dangers), which are significant to a
food’s safety e.g. a HACCP plan identifies the hazards in the preparation of a cooked pork sausage
as the growth of Salmonella species & sets a CCP as the cooking temperature & time. Careful
monitoring of the temperature & time will help to control & prevent salmonella growth.
(see High-Risk Foods)

High-Risk Activity:
Activities where high-risk foods are prepared & where the potential exists to put vulnerable
people, (i.e. infants, the frail & elderly, pregnant women & the sick) or large numbers of
consumers at serious risk e.g. a street vendor selling unpackaged ready-to-eat ham sandwiches
from an un-refrigerated service unit.
(see Pathogen, Ready-to-Eat Food)

High-Risk Food:
Food which can support the growth of dangerous organisms (i.e. pathogens) & which will not be
subjected to any further processing (e.g. cooking) which would destroy or reduce numbers of
such organisms to a safe level prior to consumption e.g. raw seafoods, freshly prepared salads,
some meats & dairy products.
Implementation:
The initial, ongoing use & updating of a HACCP plan.
(see Foodborne Illness, Pathogen, Microorganism)

Infection:
An illness that results from, eating food contaminated with pathogenic organisms e.g.
salmonellosis illness.
(see Foodborne Illness, Pathogen, Microorganism)

Infective Dose:
The minimum number of a specific organism, which is needed to cause an illness e.g. some
evidence suggests that the infective dose of E. coli O157:H7 is less than 10 individual microbial
cells.

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(see Audit)
Inspection:
An internal or external examination of a food, food process, quality or food safety system such as
HACCP, in order to establish compliance with specific business, regulatory or legislative
requirements e.g. an inspection of a restaurant by an EHO to ensure that hygiene regulations are
been complied with.
(see Foodborne Illness, Pathogen, Microorganism, Toxin)

Intoxication:
An illness that results from eating food containing toxic chemicals or toxins produced by
pathogenic microorganisms e.g. Botulism caused by eating a canned food containing the toxin
produced by the microorganism Clostridium botulinum.
Low-Risk Activity:
Activity where the potential to cause harm to consumers is low e.g. selling pre-packed chocolate
bars in a newsagent.
(MSDS)
Material Safety Data Sheets:
Documents, which contain safety information about specific substances. An MSDS shall be
available for every chemical found in the work place & are available from the chemical supplier or
manufacturer e.g. an MSDS for sodium hypochloride commonly found in bleach products used in
disinfections procedures.
(see Control Limit, Critical Control Points)

Monitoring:
The systematic observation, measurement & recording of the significant factors for control of a
hazard at CCPs & assessing whether a CCP is under control e.g. recording the final cooking
temperature & time for a cooked chicken breast.
(see Fungi, Yeasts)

Moulds:
A group of multicellular fungi used in the production of foods (e.g. cheese) & also responsible for
the spoilage of some foods (e.g. bread mould).
(see Bacteria, Biological Hazards, Contamination, Pathogen, Parasite, Virus)

Microorganism:
A life-form that generally cannot be seen with the naked eye e.g. bacteria, viruses, yeasts,
moulds & parasites.
Non-Conforming Product/Non-Conformity:
A product or procedure that does not meet the required standard or specification.

Dubai Municipality
Parasite:
A life-form that grows & feeds in or on a host life form without contributing to the well being of
the host but not necessarily causing disease e.g. Trichinella spiralis is a parasitic worm which
causes human illness, commonly associated with eating undercooked pork.
(see Pathogen, Spore Forming, Microorganism, Vegetative Microorganisms)

Pasteurization:
A heat treatment applied to food to destroy vegetative pathogenic microorganisms (i.e. not
spores) & reduce numbers of other microorganisms to decrease the rate of spoilage e.g. raw milk
is pasteurized by heating to 72 °C for 15 seconds.
(see Biological Hazard, Spore Forming, Vegetative Microorganisms)

Pathogen/Pathogenic:
A microorganism that is capable of causing illness or disease e.g. Salmonella, E. coli O157
bacteria, viruses & parasites.
(see High-Risk Food, Ready-to-Eat Food, Shelf-Life)

Perishable Food:
A term applied to food with a short shelf-life which includes high-risk foods e.g. freshly prepared
coleslaw.
Premises:
The food facility, its contents & the contiguous land or property & its facilities & contents that are
under the control of the permit holder that may impact food establishment personnel, facilities, or
operations.
(see Contamination, Biological/Chemical Hazards)

Physical Hazard(s):
Materials (e.g. glass or metal fragments) that may cause harm if consumed in foods e.g. piece of
glass in a breakfast cereal.
Personal Hygiene:
Individual cleanliness & practices of cleanliness or personal care e.g. washing hands with soap &
hot water after using the toilet.
Potable Water:
Water, which is fit for human consumption or for use in food preparation & complies with the
requirements of current legislation (i.e. Irish Statutory Instrument No. 81 of 1988) e.g. treated
mains water.

Dubai Municipality
Potentially Hazardous Food:

Food that is in a form capable of supporting rapid & progressive growth of infectious or toxigenic
microorganisms that may cause food infections/food poisoning.
(Safety Support Measures)

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

Quality Assurance:
A system which endeavours to maintain the quality & safety aspects of a food from preparation,
production, storage, distribution through to final consumption e.g. An Bord Bia Egg Quality
Assurance Scheme
(see Specification)
Raw Materials:
All foods used as foods themselves or ingredients in other foods, including those, which have been
pre-cooked, or packaging & food contact materials e.g. water, meat, vegetables, eggs, salt.
89
Ready-to-Eat Foods:
Any food (including beverages) which is normally consumed in its raw state or food which has
being cooked or processed & does not require further cooking or processing to ensure its safety
e.g. coleslaw, cooked sliced meats & smoked salmon. Food that is in a form that is edible without
additional washing, cooking, or preparation by the food facility or the consumer & that is
reasonably expected to be consumed in that form.
Records:
Evidence, written or otherwise, of a working HACCP system & its prerequisites e.g. cooking
temperatures, delivery or cleaning records.
Retail:
The preparing, serving, transporting, or otherwise handling food for dispensing or sale directly to
the consumer.
(see High-Risk Foods, Risk Assessment)

Risk:
The probability of a hazard occurring e.g. the risk of a cooked pork sausage not reaching the
correct temperature during a defined cooking time.
(see High-Risk Foods, Risk)

Risk Assessment:
A process of identifying hazards, assessing risks, gauging severity & evaluating their significance.
Dubai Municipality
(see Cleaning/Sanitation Schedule, Disinfectant, Sanitizer)

Sanitary:
A surface, which is free from pathogens & other hazardous (i.e. dangerous) substances.
(see ‘Best-before’ Date, Food Spoilage, ‘Use-by’ Date, Date of Minimum Durability)
Shelf-Life:
The period of time during which a food will remain edible (i.e. ‘Best-before’ date) &
microbiologically safe (i.e. ‘Use-by’ date) to consume.
Standard Operating Procedure: (SOP) (see Good Manufacturing Practices, Specification)

A practiced procedure of controlling a food operation in accordance with agreed specifications to
obtain a safe quality food product. SOPs are essential food safety practices that shall already be in
place as a prerequisite before & after a HACCP plan is implemented e.g. a written SOP on how to
safely cook a beef burger.
Step:
Any point, procedure, operation, action or stage in the preparation & delivery of a food to the final
consumer e.g. cooking is a step in the preparation of a cooked chicken sandwich.
(see Commercially Sterile, Microorganism)

Sterile/Sterilize:
Free from all living (i.e. viable) organisms.
(see Cleaning Schedule, Disinfectant, Sanitary, Sanitizer)

Sanitation Schedule:
A cleaning schedule followed by disinfections of all surfaces.
(see Disinfectant, Sanitary, Sanitation Schedule)

Sanitizer:
A chemical or process used to clean & reduce numbers of microorganisms on a surface e.g.
chlorine, ultra violet light. The application of heat or approved chemical sanitizer on cleaned food
contact surfaces.
Severity:
The seriousness or magnitude of a specific hazard or its consequences.
(see Food, Raw Material, SOP)

Specification:
A written document (i.e. usually between supplier & customer) which defines the standards which
separates acceptable from unacceptable for a specific ingredient or food product e.g. pre-packed
sliced cooked ham will have a meat content of 90% & be free of all pathogens.
(see Vegetative Microorganism)

Spore Forming Microorganism:
Microorganisms that can form resistant, inactive, spores inside their vegetative cells called
endospores. Endospores can survive normal cooking. The spore state is a dormant stage or period
Dubai Municipality
of no growth. Under favourable conditions spores can produce a vegetative microbial cell which
can subsequently grow & multiply in the food e.g. species of Bacillus & Clostridium bacteria can
produce endospores.
10 11
(see ‘Best-before’, Date of Minimum Durability ‘Use-by’ Date)
Stock Rotation:
The practice of moving (rotating) food stocks so that stocks with the closest approaching ‘Best-
before’ or ‘Use-by’ date are used first.
(see Control Measure, Critical Limit)

Target Level:
This is a more stringent limit for a control measure at a critical control point than the critical limit
itself. Target levels can be applied at CCPs to ensure that action can be taken prior to the actual
critical limit being exceeded, thereby avoiding the need for more series corrective action e.g. if
the critical limit for refrigerated storage of raw chicken is 5 °C then the target level might be 3 °C.
(see Danger Zone, End Point Temperature, High Risk Foods, Pathogen, Temperature Probe)
Temperature Control:
The practice of storing foods particularly high-risk foods, outside the temperatures in which
microorganisms, particularly pathogens, will grow best e.g. storing coleslaw in the refrigerator at
≤5 °C.
(see Monitoring)
Temperature Probe:
The part of temperature measuring equipment that is used to physically make temperature
readings e.g. inserting a temperature probe into a chicken product to monitor temperature during
cooking.
(see Calibration, Critical Limit, Specification, Target Level)

Tolerance:
A specified level or degree of latitude set between the target level & the critical limit (normally
defined in a specification) which if not met will make a food or its processing unacceptable e.g.
where the critical limit for refrigerated storage of raw chicken product is 5 °C & the target level is
3 °C then the tolerance is 3 °C ± 2 °C. Any temperature outside this temperature range is outside
the tolerance & unacceptable.
Toxic Materials: (see Biological, Chemical, Physical Hazards, Intoxication, Toxin)

These are poisonous substances that are not intended for human consumption e.g. pesticides,
metals such as mercury & lead.

Dubai Municipality
(see Biological, Chemical, Physical Hazards, Intoxication)

Toxin:
A toxin is a chemical (i.e. poison) that will cause illness & may be found in food naturally or due to
biological, chemical or physical contamination e.g. Botulism, a form of food poisoning (i.e.
intoxication) is the result of ingestion of the toxin produced by Clostridium botulinum.
Traceability:
The ability of a food business to follow a product batch & its raw materials from the preparation
process through to the consumer & backwards to the raw materials suppliers e.g. bar-coding
products, batch numbers. Sanitary?
(see ‘Best-before’ Date, Date of Minimum Durability, High-Risk Foods, Ready-to-Eat Food)
‘Use-by’ Date:
The date up until a food can reasonably be expected to be safe to consume if kept under the
correct storage conditions. ‘Use by’ dates are more about safety than quality e.g. high-risk foods
such as prepared salads, meat & dairy products.
Utensil:
“Utensil” means any kitchenware, tableware, cutlery, glassware, container, implement, high chair
tray, or other item with which food comes in contact during storage, transportation, display,
preparation, serving, sale, or through use by an employee or consumer.
(see Control, Records, Monitoring, Specification, Traceability etc)

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

Vegetative Microorganism:
A form in which a microorganism is able to grow, given the correct conditions. Unlike endospores,
vegetative cells are relatively poor at surviving environmental stresses such as high temperature
e.g. salmonella bacteria are vegetative cells & don’t produce endospores.
(see Compliance, Conformity, Control, Monitoring, Traceability, Validation etc)

Verification:
The application of methods, procedures, tests & other evaluations, in addition to monitoring to
determine compliance with a HACCP plan e.g. microbiological analysis of a chicken burger to
verify that it is free of campylobacter bacteria after cooking.

Dubai Municipality
(see Bacteria, Biological Hazard, Foodborne Illness, Pathogen)

Virus:
A simple, microscopic life form, which requires a living host for reproduction & can cause human
illness e.g. Norwalk-like virus in shellfish or water.

Vulnerable Groups:
These are people who are more susceptible than others to foodborne illness e.g. the very young,
the very old, pregnant women or people suffering from illnesses.
Waste:
Any product, packaging or materials that are unwanted & intended to be disposed of & removed
from a food area or establishment.
(see Fungi, Moulds)

Yeasts:
A group of single celled fungi used in the production of some foods (e.g. beer, wine, bread) & also
responsible for the spoilage of foods (e.g. fruit juice, beer, wine).
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Dubai Municipality
Pre-requisite Programs

Dubai Municipality
7. Pre-requisite Programs
• Steps or procedures that control the in-plant environmental conditions that provide a
foundation for safe food production or sale directly to the consumer.
• Each segment of the retail operators shall provide the conditions necessary to protect food
while it is under their control. This has been accomplished through the application of current
Good Manufacturing Practices (cGMPs) & Sanitation Standard Operating Procedures (SSOPs).
These conditions & practices are now considered to be prerequisite to the implementation of
effective HACCP System.
• The effectiveness of the prerequisite programs shall be assessed during the design &
implementation of each HACCP System.
• All prerequisite programs shall be documented & regularly audited.
Prerequisite programs include:
• Management Policy:
Management Commitment.
• Premises & Equipment:
Construction; design; Drainage; Waste disposal; Linear Product flow, Avoid Cross Contamination,
Equipment layout & Maintenance & Calibration.
• Maintenance & General cleaning:
Maintenance Schedules; Washing & Sanitizing Facilities; Cleaning & Sanitizing procedures;
• Pest Control:
Effective Pest Control Programs.
• Personal Requirement:
Personal hygiene, Disease Control, Cleanliness, Education, Training & Supervision.
• Approved Food Suppliers:
Supplier’s Food Safety Programs; Supplier’s guarantee & Supplier’s audit.

Dubai Municipality
• Receiving, Storage, Preparation, Cooking, Holding, Serving/Transporting:
Sanitary controls, Temperature controls & process controls.
• Temperature Control:
Temperature Maintenance Programs, Procedures, Schedules & Calibration.
• Sampling & Laboratory Analysis:
Food & Water analysis; Effectiveness of Cleaning verify through swab methods.
• Internal & External Events, Banquets or Mass Catering/Retail Operations:
Safety & suitability of food supply in internal & external Events, Banquets or Mass retail operators.
• Internal & External Audits:
System Compliance through Internal & External audits.
• Prerequisite Programs Review:
Effectiveness of the manual through annual reviews & Reviewed manual to be submitted to Food
Control Section.
Effective prerequisite programs will simplify HACCP System & minimize the number of Critical
Control points (CCPs), which are described in detail in the following chapters.
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Dubai Municipality
Management Policy

Dubai Municipality
7.1 Management Policy See Template
The Food establishment shall be committed to a high standard of hygiene and safety of their
products and consumers and to implement a hazard management program policy, which is based
on consumer satisfaction with the offered product & service.
Objectives:
• Consumer satisfaction about the degree to which their requirements are met by the
establishment.
• Education, motivation & growing awareness of its employees.
• Technical up-gradation of methods, processes & equipment.
Management policies & procedures:
Owner/CEO/Manager shall maintain policies & procedures for employees to follow in order to
assure the production, sale, & / or dispensing of safe food products of designated quality.
1. Person in-charge:
Responsible for assuring compliance by all personnel shall be assigned to competent supervisory
personnel.
Personnel who are responsible for identifying sanitation failures or food contamination shall have a
background or education &/or experience to enable them to produce clean, safe food.
There shall be at all times at least one supervisory level person on duty during all operating
hours, trained in the prevention of food-borne illness & injury.
A Person in-charge shall answer technical questions & provide coaching as needed for transfer of
training, organization, self-directed learning, & employee-improved performance.
The Person in-charge shall perform the following duties:

o Assure that no unauthorized persons shall be allowed in the food preparation
area/Kitchen.
o Assure that those authorized shall comply with the policies, procedures, &
standards of this set requirements.
o Monitor employee hand washing & sanitizing.
o Monitor employee in the goods/foodstuffs receiving, food preparation, cooling of

food & hot or cold holding/distribution temperatures.

Dubai Municipality
2. Hazard analysis & control:
Owners/CEOs/managers shall:
• Continually analyze the operations processes to find new & recurring food hazards through
food safety audits, environmental monitoring, & self-inspections to identify jobs &
processes that have hazards that could lead to food-borne illness.
• Mandate the use of the Retail Food Operations Food Hazard Control Checklist based on
safety-assured policies, procedures & standards.
• Maintain appropriate equipment programs to cover the calibration, use, cleaning,
maintenance, & eventual replacement of equipment.
• Maintain an up-to-date cleaning & sanitation schedule for all facility areas & equipment
with specified employee assignments. Cleaning & sanitizing of utensils & equipment shall
be conducted so as to protect against contamination of food, food contact surfaces, or food
packaging materials.
3. Employee training:
Owners/CEOs/Managers:
• Shall provide training for PICs & supervisors in pertinent food safety matters, food Safety
leadership, coaching, & employee empowerment to take action at any time to prevent a
problem.
• Shall provide training for new employees in pertinent food safety concerns.
• Maintain a written training program that includes: date, topic, content & attendance.
• All employees shall be issued with documented company rules with regard to hygiene
Policy & safety policy.
• Provisions shall be made to train those employees who are not proficient in English.
• Additional training shall be provided as necessary to ensure current knowledge of

equipment & process technology.
4. Operational improvements:
Owners/CEOs/managers shall:
• Support improvement of unit performance.

Dubai Municipality
• PICs, supervisors, & employees shall constantly be aware of environmental conditions,

equipment failure, & facility & process performance. Immediate action shall be
taken to correct problems.
• Systematic internal & external audits shall be performed in order to evaluate

prevention system weaknesses analyze the cause of problems; take action through
improved policies, procedures, standards & system development to prevent future
problems.
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Dubai Municipality
Premises & Equipment

Dubai Municipality
7.2. Premises & Equipment See Template
7.2.1 Premises:
Objective:
Depending on the nature of the operations, & the risks associated with them, Establishment,
equipment & facilities shall be located, designed & constructed to ensure that:
• Contamination is minimized.
• Design & layout permit appropriate maintenance, cleaning & disinfections & minimize air-
borne contamination.
• Surfaces & materials, in particular those in contact with food, are non-toxic in intended use
&, where necessary, suitably durable, & easy to maintain & clean.
• Where appropriate, suitable facilities are available for temperature, humidity & other
controls.
• There is effective protection against pest access & harborage.
Buildings & facilities are designed, constructed & maintained in a manner to prevent
contamination. The outside walking & driving areas shall be surfaced with concrete, asphalt or
other material so that they do not constitute a source of contamination. Adherence to the current
requirements are verified through the establishments written program that outlines the
procedures which include all elements in the building, surroundings of the building, outside
property, roadways, drainage, building design & construction, workers flow, product flow, sanitary
facilities & water/steam/ice quality to ensure satisfactory conditions are maintained.
• Outside Property:
The establishment shall be situated not in close proximity to any source of pollution / obnoxious
effects (eg. Objectionable odours, smoke, dust or other contaminants).
• Building design & construction:

The retail operators shall be of sound construction, suitable size, easy to clean & maintain high
level of hygienic standards.
According to Dubai Municipality – Food Control Section specification, the building & facilities shall:
1. Provide sufficient space for placement of equipment, display counters & storage of
food materials.
2. Floors, walls, Ceilings are constructed of material that is durable, smooth, cleanable
& suitable for the retail operations.

Dubai Municipality
3. Floors are light coloured, waterproof, non-slippery, non-absorbent, easily washable,

non-porous in nature & can withstand a high pressure of work. Floors are
sufficiently sloped for liquids to drain to trapped outlets.
4. Walls are light coloured, well joined, waterproof, non-absorbent & washable.
5. Floors & wall junctures coved, closed or sealed & easy to clean.
6. Mats & carpets are designed to be removable & easily cleanable.
7. Ceilings are designed & constructed in such a way that prevents the accumulation
of dirt, condensation, mould formation, & flaking.
8. Overhead structures are designed & installed in a manner that prevents

contamination of food, food contact surfaces & food packaging materials.
9. Utility service lines & pipes may not be unnecessarily exposed. Exposed utility
service lines & pipes installed so they do not obstruct or prevent cleaning of the
floors, walls & ceilings.
10. Doors have smooth, light colour, non-absorbent surfaces, self-closing, & washable
type & are close fitting. Windows are equipped with close fitting screens. Internal
windows sills, if any, shall be sloped to prevent accumulation of dusts. Stairs &
elevators are situated & constructed so that there is no contamination of food, food
contact surfaces & Food packaging materials.
11. The drains shall be of underground type, allowing the surface of the flooring to
remain clean & hygienic at any given time. All drain openings are covered with
perforated appropriate traps & vents, which shall allow only the wastewater to drain
off & stops all other solid wastes.
12. The drainage slopes are designed & constructed in such a way that will allow
smooth & free flow of wastewater. The drains & waterline pipes are laid in such a
way that will not cross connect anywhere in the premises.
13. Adequate non-glaring lights are provided to facilitate maximum visibility in all the
areas. All the lights shall be sufficiently protected with outer covers in case of any
breakage. The lighting does not alter food colors & the intensity of the lighting is
not less than:

Dubai Municipality
550 lux (50 foot candles) at inspection points.

220 lux (20 foot candles) in work rooms.
110 lux (10 foot candles) In other areas.
14. Adequate Ventilation is provided to prevent built-up of heat, steam, condensation or

dust & to remove contaminated air. The ventilation / exhaust openings are covered
with fly proofing nets / screens, which shall be cleaned periodically.
15. Effective air curtains shall be provided at all the entry points, which will prevent the
entries of flies.
16. The solid wastes shall be collected in tubs with closed lid are kept in separate room
& disposed off every four hours frequency. Accumulation of solid wastes & delaying
of disposal may cause microbial contamination. The rooms are always maintained
neat & clean.
17. The hand washing & sanitizing facilities shall be provided with non hand operable
system at all kitchen entry points. The above facilities shall equip with hot & cold
potable running water, liquid soaps, disinfectants, nailbrush, disposable towels /
Hand dryers & foot operable hand towel collecting bins. The signboard shall direct
the hand washing & sanitizing procedures for the staff & workers.
18. The Toilet rooms shall be conveniently located & accessible to employees during all
hours of operations. The toilet rooms located inside the retail operators does not
open directly in to the retail operators. The toilet room shall be completely
enclosed & provided with a tight fitting-self closing door.
19. The change room / Lunch room facility shall be provided with self closing doors,
individual lockers that do not lead directly into food processing areas & are correctly
ventilated & maintained.
20. The water that comes in direct contact with the food, food contact surfaces & food
packaging materials (or) used in the manufacturing of ice shall be of “potable
quality”. Potable hot & cold water is provided at adequate temperatures, pressures
& in quantities sufficient for all operations & clean up needs. There shall be no cross
connection between potable & non-potable water supply system. The water shall
meet stipulated bacteriological standards & the records shall be available upon
request by the regulatory authority.

Dubai Municipality
21. Ice is used as an ingredient or indirect contact with food made from potable water.
It shall meet stipulated bacteriological standards, which is tested on a semi annual
basis & records of water potability testing shall be available upon request.
22. Steam coming into direct contact with food or food contact surfaces is generated
from potable quality of water.
23. Prevention of cross contamination, the retail operators shall be designed &
constructed in a manner that the high & low risk areas are well separated. The flow
of work shall be unidirectional & the workers shall thoroughly clean & sanitize their
hands after each absence from their station. The equipments & utensils shall not to
be placed from unclean area to clean. The different products shall not be processed
at the same time. The solid wastes shall be frequently collected with closed lid.
24. The food, food contact surfaces & food packaging material shall be protected from
adulteration with lubricants, cleaning compounds, sanitizing agents, metal
fragments & other physical & chemical contaminants. All the cleaning compounds &
sanitizing agents used in the plant are identified & stored away from the food
processing area. The design & construction of the equipment & machineries
precludes adulteration of food with lubricants & other metal fragments.
25. The toxic chemical compounds like cleaning substances & sanitizing agents like
hypochlorite solutions used in the plant are identified, labeled & stored in lockable
cupboards.
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Dubai Municipality
7.2.2 Equipment:
In retail operators use of equipment that is designed, constructed, installed & maintained in a
manner to prevent contamination of food. The retail food operators shall have an adequate
program in place to install, monitor, control all equipment & maintain records thereof.
• Material Used:
The equipment & utensils shall be made up of durable, non-corrosive & non-absorbent materials.
Sufficient in weight & thickness to withstand repeated ware washing, finished to have a smooth
easily cleanable surface & resistant to chipping, pitting, crazing, scratching & distortion. These
metals shall be non toxic, withstand the environmental conditions & do not react with the
concentrated / effective cleaning & sanitizing agents.
• Design & Construction:

The equipment & utensils shall be designed & constructed in a manner to facilitate easy flow of
work & free of open seems, cracks, chips, inclusions, pits & similar imperfections. The design &
construction shall prove the easy cleaning of equipment & there is no adulteration of food with
lubricants, fuel, metal fragments & any other contaminants.
• Equipment Installation:
Equipments & utensils installed in a manner that prevents contamination of food. Adequate space
shall be provided within & around the equipment easy accessible for cleaning, sanitizing,
maintenance & inspection. Where required, equipment is properly vented.
• Cleaning & Sanitation Procedures:

Equipment food contact surfaces & utensils shall initially be scrubbed with suitable detergent,
washed with potable water, sanitized with water containing prescribed level of chlorine & again
washed with potable water. While scrubbing carefully brush the corners, dents & other normally
inaccessible parts.
• Maintenance & Operation:

Equipment shall be maintained in a state of repair & condition that meets the requirements.
Equipment components such as doors, seals, hinges & fasteners shall be kept intact, tight &
adjusted in accordance with manufacturer’s specifications. Cutting or piercing parts of can
openers shall be kept sharp to minimize the creation of metal fragments that can contaminate
food when the container is opened. Surfaces such as cutting blocks & boards that is subject to
scratching & scorning shall be resurfaced if they can no longer be effectively cleaned & sanitized
or discarded if they are not capable of being resurfaced.

Dubai Municipality
• Equipment Calibration:
Equipment shall be maintained in a state of repair or condition that complies with the
requirements. Food temperature measuring devices shall be calibrated in accordance with
manufacturer’s specifications as necessary to ensure their accuracy. Ambient air temperature,
water pressure, water temperature measuring devices, scales, balances & weights shall be
maintained accurlty within the intended range of use. The frequency of calibration, the responsible
person, the monitoring & verification procedures, the appropriate corrective actions & the record
keeping are also specified. All the equipment temperature measuring devices shall be given
unique number with calibration tag, which states the status, calibration date, next due date &
calibration certificate number.
• Preventive Maintenance:
A written preventive maintenance program shall be in place that lists the all equipment & utensils
together with the detailed preventive maintenance procedures. The detailed preventive
maintenance program specifies the followings;
1. Equipment service history.

2. Equipment service frequency.
3. Frequency including replacement of parts.
4. Responsible person.
5. Method of Monitoring.
6. Verification activities.
7. Records.
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Dubai Municipality
Maintenance & General Cleaning

Dubai Municipality
7.3. Maintenance & General Cleaning See Template
Objective:
• Ensure adequate & appropriate maintenance & cleaning of the equipment & food
establishment facilities.
• Monitor effectiveness of maintenance & sanitation programs implemented in the
establishment.
• Prevent Pests infestations in the food Establishment (pest control).
The Maintenance programs shall be based on:

• Procedures.
• Schedule.
• Monitoring.
o Records shall be maintained.
o All documents templates shall be prepared by the Supervisor, checked & verified
before implementation by the Chief Engineering in the food establishment.
• Maintenance:
Buildings, fixtures, & other physical facilities of the retail food operations shall be maintained in a
sanitary condition & shall be kept in repair sufficient to prevent food from becoming adulterated.
Cleaning & sanitizing of utensils & equipment shall be constructed in a manner that protects
against contamination of food, food contact surfaces, or food-packaging materials. The retail food
operations shall have an adequate written sanitation program in place to monitor & control
The Cleaning programs shall be based on:

• Procedures.
• Schedule.
• Monitoring.
o All documents shall be prepared by the supervisor, checked & verified before
implementation by the Chief Steward in the food establishment.

Dubai Municipality
• Cleaning:
• Cleaning, sanitizing & storage of Toxic chemical compounds:

Cleaning compounds & sanitizing agents are to be safe & effective under the conditions of use.
The cleaning substances & hypochlorite solutions shall be purchased under supplier’s guarantee.
Toxic cleaning compounds, sanitizing agents, & pesticide chemicals shall be identified, labeled &
stored in a manner that protects against contamination of food, food contact surfaces & food
packaging materials.
• Condition & cleanliness of Food Contact Surfaces:

The food contact surfaces like tables, utensils & machineries shall be made up of non-corrosive,
non-absorbent, non-toxic metals & also withstands the action of food cleaning chemical
compounds & sanitizing agents. The gloves & outer garments that contact food or food contact
surfaces are made of an impermeable material, easily washable & maintain in a sanitary
condition. The food contact surfaces shall be protected from adulteration with lubricants, cleaning
compounds, sanitizing agents & other physical & chemical contaminants. The staff / workers shall
wash their hands with liquid soap & sanitize their hands after each absence from their
workstation. The food contact surfaces are initially scrubbed with detergent & washed with
potable water, sanitized with prescribed level of hypochlorite solution & rinsed with potable water.
• Pest Control:
No animals or pests shall be allowed in area of retail food operations, which may damage or cause
considerable amount of food contamination. Effective measures shall be taken to exclude pests
from the food preparation area & to protect against the contamination of food on the premises by
pests. The use of insecticides & rodenticides is permitted only under precautions & restrictions
that will protect against the contamination of food, food contact surfaces & food packaging
materials.
• Sanitary facilities & controls:

The retail food operation shall be equipped with adequate sanitary facilities & controls.
a). Water supply:

Water that comes in contact with food or food contact surfaces shall be safe & of adequate
sanitary quality. Running water at a suitable temperature & under pressure as needed, shall be
provided in all areas where required for the preparation of food, cleaning of equipment & utensils
& for employee sanitary facilities.

Dubai Municipality
b). Plumbing:
Plumbing shall be of adequate size to carry sufficient quantities of water to required locations
throughout the retail operators, convey sewage & liquid disposable waste from the retail
operators, provide adequate floor drainage in all areas where floors are subject to flooding-type
cleaning or where normal operations release or discharge water or other liquid waste on the floor.
c). Hand washing & sanitizing facilities:

Hand washing & sanitizing facilities shall be adequate, convenient, & be furnished with running
water at a suitable temperature & pressure. The hand washing & sanitizing facilities are well
equipped with soap dispensers with liquid soap, disposable tissue paper/hand dryers, rubbish bins
& sanitizer.
d). Toilet facilities:

The retail operators shall provide its employees with adequate, readily accessible toilet facilities.
Compliance with these requirements, accomplished by the followings:
1. Keeping the toilet facilities in good repair at all times.

2. Maintaining the facilities in a sanitary condition.
3. Providing self-closing doors.
4. Providing effective ventilation system to prevent airborne contamination.
e). Sewage disposal:

Adequate sewerage system shall be made to dispose off sewages.
f). Rubbish & offal disposal:

Rubbish & any offal shall be collected in bins with closed lid & kept in separate room. The
collected wastes are disposed off every day. Accumulation of solid wastes & delaying of disposal
may cause microbial contamination.
• Cleaning Procedures & Methods:

During cleaning & disinfections process the six basic principles shall be adopted in any kind of
retail operations:
1. Pre-clean:
The removal of gross debris from surfaces by brushing, vacuuming & scraping off
loose deposits/debris or pre rinsing or pre-soaking.
2. Main clean:

Dubai Municipality
The application of detergent solution to loose soil & bacterial film & hold them in
solution or suspension.
3. Intermediate rinse:
Rinsing with potable water to remove loosened dirt & neutralization of cleaning
agent residues.
4. Disinfections:
Destruction or reduction of microorganisms to a level that will not lead to harmful
contamination.
5. Final rinse:
Removal of disinfectant residues & other debris.
6. Drying:
Removal of final rinse water.
In light- soil conditions, the pre-clean may be combined with main-clean & disinfections can take
place in combination with the main-clean.
• Monitoring Procedures:
The effectiveness of cleaning & disinfections shall be verified through periodical microbiological
sampling & testing.
1. To verify the cleanliness of the food contact surfaces the swab technique is used to collect
samples & analyzed once in a month.
2. All food contact surfaces, including utensils, food contact surfaces of equipment & staff or
worker’s hand shall be verified through microbiological sampling testing.
3. When sampling of microbiological analysis of equipment & food contact surfaces shall be
neutralized to eliminate any residual hypochlorite solution or disinfectant.
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Dubai Municipality
Pest Control

Dubai Municipality
7.4. Pest Control See Template
Objective:
• To establish effective systems to control pests infestations in the food establishment.
• To protect the consumers of consuming food contaminated by rodent urine or droppings.
• Ensuring that foods are prepared free from any pests.
• Ensuring the received food items are free from pest presence.
No animals or pests (Flies, insects, rodents, birds) entry is allowed inside the retail food
operations. The presence of pests (insects) either dead or alive, rodents or their droppings or
hair, bird feathers or droppings found in food results in loss of production or sale & the destruction
of contaminated food. Rodents, birds, flies & cockroaches are all capable of transmitting food
poisoning bacteria either directly or indirectly.
The retail operators shall have adequate procedures in place, to ensure that pests are controlled.
Retail food operations shall be designed & constructed in such a way that precludes pest’s entry &
maintained in good repair condition. All structural damage such as holes in walls, broken
windows, loose tiles & damaged insulation shall be repaired immediately. Doors shall be close
fitting & gaps where pipes & girders pass through walls shall be adequately proofed. Drains made
above & below ground shall be in good repair.
To reduce the risk of pest infestation:
1. The Area around the retail food operations shall be litter free & cleaned & maintained
according to the cleaning schedule.
2. There shall be defined demarcation between personnel & goods.
3. Stock rotation/FIFO rule shall be adopted & all stock is stored correctly to avoid any
type of pest infestation.
4. Wastes shall be collected & disposed off at regular intervals.
5. Unused items, equipments & similar articles shall be removed from the retail
establishment.
6. All incoming raw materials, including food, packaging, & equipment shall be thoroughly
checked to ensure that they are free from pest infestation.
The retail food operators shall be adhered to the following principles for their storage/display of
goods:

Dubai Municipality
1. All areas of food storage/display shall be accessible for cleaning & inspection, which
shall be carried out at frequent & regular intervals;
2. All goods shall be stored 15 cm away from the wall & the floor.
3. Adequate passage shall be left for inspections between stacks.
4. All areas shall be well ventilated & lighted;
5. The storage area shall be in good repair & effectively proofed against pest entry.
6. No goods are allowed to store on floors & the goods shall be stored on plastic or
stainless steel pallets.
7. Goods that are infested or suspected shall be segregated immediately from those that
are not.
The retail operators shall be provided with effective rodent, insect, vermin, & fly proofing
arrangements. The pest’s entry shall be systematically prevented in to the premises by using
high control measures such as:
1. Insect barriers:
High velocity air-curtains shall be provided at all entry points.
2. Fly proofing nets:

These nets shall be provided at all exhaust fan openings.
3. Electronic Fly Killers:
EFK’s shall be positioned at entry points that attract flies easily. The Positioning of the EFK
shall be according the following requirements:
- Near to entrance points.
- Darkest area of the entrance points.
- Not shining to outside environment.
- Away from other light sources.
- Away from Food & Beverage preparation, handling, area.
- Away air extremes.
- Not more than 2.5 meters height off the floor.
4. Rodent screens:
All drainage line openings shall be provided with rodent screens.
Dubai Municipality
• Pest Control Contract:

The retail operators shall have a documented pest control strategy in place, either by their own or
by professional pest control contractor.
• Pest Control Contractor:
1. The pest control contractor shall be of licensed company approved by the Pest control
Section of Dubai Municipality – Health Department.
2. The contractor shall draw a written contract indicating services, methods & frequency
of visits.
3. The contractor shall ensure all visits & actions are recorded.
4. The pest control contractor shall submit the detailed bait map to the retail operators &
shall be aware of the positions of bait boxes & traps & arranging for them to be
checked regularly.
5. Monthly meeting shall be conducted between the Hygiene Manager & representative of
Pest control contractor to discuss the services provided by them, improvements needs,
if any & it shall be recorded in the “Pest Control File”.
6. The pesticides used in the retail operators shall comply with all existing Federal & Dubai
Municipality regulations.
The minimum frequency of visits of pest control contractor for the following types of premises is:
Food Markets/Bakeries/convenience stores One visit in a month
Restaurants/Home food preparation/Food service units One visit on fortnightly basis
Rural Meat Markets One visit in a week
Temporary Food Establishments/Public events One visit before the operations

begins
The retail food operators shall assign the responsibilities to the person in-charge & incorporate an
effective monitoring strategy to ensure the pest control system works well. The effectiveness shall
be verified through periodical reviews & audits.
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Dubai Municipality
Personal Requirement

Dubai Municipality
7.5. Personal Requirements See Template
Objective:
• Ensure that those who come directly or indirectly into contact with food are not likely to
contaminate food.
• Ensure the Food Handlers are qualified & certified on Food Basic Hygiene Practices in the
food establishments.
• Ensure the health conditions of the Food Handlers.
Annual & Regular Health Check-up, shall consist of:

• Procedures.
• Schedule.
• Monitoring.
o All documents shall be prepared, checked & verified before implementation by the
nurse if found or Personal Dept. in the food establishment.
Dubai Municipality Health Cards, shall consist of:

• Procedures.
• Schedule.
• Monitoring.
Weekly Internal Hygiene Check-ups, shall consist of:

• Procedures.
• Schedule.
• Monitoring.
Training of Staff, shall consist of:

• Procedures.
• Schedule.
• Monitoring.

Dubai Municipality
Training Supervisor if found or Personal Dept. in the food establishment.
Sick leaves, Incident injuries records:

• Procedures.
• Schedule.
• Monitoring.
• Personnel Hygiene:
All the employee of the retail food operations shall have health cards issued by Dubai Municipality
in order to ascertain their physical fitness for the job. High standards of Personal Hygiene are
essential to reduce the risk of contamination / food-borne illness. The examination is carried out
to ensure that no employees are working with a debilitating illness, which could aggravate by the
stress of the work or in anyway spread the disease to their fellow workers.
• Cleanliness:
The retail food operations workers shall have to follow the strict sanitary & hygiene practices.
Personal cleanliness may be considered to include Good Hygiene Practices (GHPs) necessary to
prevent the contamination of food.
The methods for maintaining cleanliness include, but are not limited to:
1. The employees shall maintain adequate personal cleanliness.
2. Wearing outer garments suitable to the operation in a manner that protects against the
contamination of food, food contact surfaces or food packaging materials.
3. The employees shall wash their hands & sanitize thoroughly before entering retail food
operations, before starting work, after each absence from the workstation, after
handling raw food, soiled or contaminated material & immediately after using the toilet.
4. The employees shall remove all unsecured jewelry & other objects that might fall into
food, food contact surfaces & food packaging material.
5. The retail operators shall provide locker facilities to the workers to store their cloths &
keep valuables.

Dubai Municipality
6. Eating food, Chewing gum, drinking beverages or using tobacco are not allowed inside
the retail food preparation areas.
• Disease Control:
The retail food handlers shall have a valid Health Card issued by Dubai Municipality – Clinical &
Medical Section prior to commencement of employment & made available in the establishment at
any time for inspection.
1. The retail food operations workers shall be free from any form of communicable diseases,
open lesion (including boils, sores or infected wounds) or any other source of
contamination.
2. The workers shall be advised to inform their illness to the concerned supervisor/
management immediately & shall be made an obligation that all employees to notify
incidence of typhoid, dysentery, diarrhea or any other communicable diseases in their
homes.
3. The person in-charge shall carry out supervisory observations daily before operation
begins.
4. The workers shall be medically examined & would need to produce certificate after each
absence due to illness or any contagious disease.
• Education & Training:

The retail food handlers & supervisors shall receive appropriate training in proper retail food
handling techniques & food protection principles & shall be informed of the danger of poor
personal hygiene & in-sanitary practices.
1. The retail food operations manager shall arrange Basic Food Hygiene Training to all
workers or food handlers.
2. Intermediate Food Hygiene Training for Supervisor or maintenance supervisors & Advance
Food Hygiene Training to the Executives or Managers.
3. The competent technologists or managers shall conduct in-house periodical training

programs. The staffs or workers who handle strong cleaning chemicals or other potentially
hazardous chemicals shall be instructed in safe handling techniques.
4. Training programs shall be routinely reviewed & updated where & when necessary.

Dubai Municipality
5. Systems shall be in place to ensure that retail food operators remain aware of all
procedures necessary to maintain the safety & suitability of food.
• Supervision:
The retail food operators shall appoint a person in-charge for routine supervision & checks to
ensure that procedures are being carried out effectively. Responsibility for assuring compliance
by all personnel with all requirements of this part shall be clearly assigned to Person in-charge.
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Dubai Municipality
Approved Food & Beverage Suppliers

Dubai Municipality
7.6. Approved Food & Beverage Suppliers See Template
Objective:
• Control the source of the food items to minimize the Hazard.

• Ensure the source of the raw materials, packaging materials, cleaning chemicals… etc.
• Ensure the hygienic standards of the supplier products & premises conditions.
• Ensure that the Supplier is implementing the Regulation requirements in regards of food
hygiene & safety.
• Track the source of the Food Items in case of non-compliances.
• Approving the supplier:

The retail food operators shall visit the supplier’s establishment in order to verify the premises
conditions, processing methods, storage facilities & distribution controls etc. The retail food
operators shall be ensured that the supplier is implementing the Dubai Municipality’s regulation
requirements in regards of food hygiene & safety. The retail food establishment shall approve the
supplier & contact information shall be documented. The supplier shall transport the food items in
temperature-controlled vehicles/trucks according to the Dubai Municipality – Food Control Section
Regulations & specifications.
• Purchase Control:
The retail food operators shall purchase supplies & materials from approved suppliers who have
registered HACCP programs & provide HACCP-based certification to all their supplies & materials.
If not, suppliers shall provide information on raw material origin & possible or probable level of
pathogen contamination. (Chemical supplies shall be furnished with ‘MATERIAL SAFETY DATA
SHEETS’. Equipment suppliers shall provide simple cleaning & maintenance instructions.)
• Supplier Certification:
The suppliers shall provide information about their HACCP program details & HACCP based
certification all their supplies & materials. The retail food operators shall verify the performance
when their periodical visits to the supplier’s premises. HACCP Program updated details are also
sent to the retail food operators to check/verify the improvements.
• Ingredient Specifications:
The ingredients shall be supplied with required specifications & health related labeling
instructions.
1. Ingredients & other raw materials shall not contain levels of pathogenic microorganisms,
which may produce food poisoning or other diseases in human.

Dubai Municipality
2. Ingredients shall be treated/pasteurized during manufacturing so that they no longer

contain pathogenic microorganisms that could cause the product to be adulterated.
3. The supplier shall provide when requested certification that no ingredients or raw materials
contain poisonous or deleterious substances & aflatoxin or other natural toxins.
4. Ingredients & raw materials shall not contain pests or pest infestations or other extraneous
materials.
Compliance with the above shall be achieved by purchasing raw materials & other ingredients
under a supplier’s guarantee or certification, or by analyzing these materials & ingredients for
aflatoxins, other natural toxins, & contamination.
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Dubai Municipality
Food Flow Requirements

Dubai Municipality
7.7. Food Flow Requirements See Template
All operations in the receiving, storage, preparation, cooking, hot / cold holding & service or
transportation shall be conducted in accordance with adequate sanitation principles. All
precautions shall be taken to ensure that production procedures do not contribute contamination
from any source. Microbiological, chemical & physical testing procedures shall be used where
necessary to identify sanitation failures or possible food contamination. Overall sanitation of the
retail operators shall be under the supervision of one or more competent individuals assigned
responsibility for this function. Foodstuffs, food ingredients, vegetables & fruits are purchased
only from approved suppliers. Food items shall be transported in the thermo-controlled vehicles.
The requirement will based on the company activity & the Food Item supplied flow through
mixture of rotes:
1. Receiving.
2. Storage.
3. Preparation.
4. Storage.
5. Cooking.
6. Holding.
7. Storage.
8. Serve.
9. Transportation.

Dubai Municipality
• Receiving:
Objective:
• Ensuring that the received food items are free from pest presence or any physical damage.
• Preventing from handling unfit or unsafe food items.
• Ensuring the temperature of the received food items.
Requirements:
1. The retail food operators shall have an adequate & suitable receiving facility to receive
the raw materials satisfactorily.
2. The raw material platform shall be elevated from the floor level 15 cm to avoid any
type of contamination.
3. The raw materials shall be passed through suitable entry in to the receiving area to
avoid any type of contamination.
4. Receiving & deliveries of raw materials shall meet hygiene regulations & specifications.
5. Trained Person in charge shall do inspections & acceptance of raw materials.
6. The Person in-charge shall check:
Delivery vehicle’s sanitary condition
Supplier name
General quality of the goods & damages if any (includes insects, pest
infestations, mould growth, extraneous matter etc.)
Best before / use by dates
Temperature (refrigerated & frozen goods)
7. Dry goods shall be checked for pest damage or infestation.
8. Fruits & vegetables shall be checked for premature decomposition.
9. All refrigerated & frozen food items shall be stored at appropriate temperatures within
10 minutes of receipt.
10. Raw food & high-risk food items shall be delivered separately.
11. Unsatisfactory or substandard food items shall be rejected & documented.
12. Non-food items & strong smelling food deliveries shall be accepted separately.
13. Seam dented / rusted or blown canned goods shall not be accepted.
14. Separate scales shall be provided for raw meats & high-risk food items, each scales
clearly marked with intended use & the scales shall be timely calibrated.
15. All empty containers & packaging boxes shall be disposed of promptly & properly in
order to deprive pests of hiding & nesting places.

Dubai Municipality
16. Containers used for the receipt of storage or distribution of goods shall be kept
scrupulously clean & supplier’s containers / crates are not allowed in the retail food
establishments.
17. All food items shall be labeled on the side that will face front, with a use by date to
assure quality.
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Dubai Municipality
• Storage: (after Receiving, before preparation)
Objective:
• To ensure satisfactory conditions of temperature & humidity.
• Prevent & avoid spoilage of food & cross-contamination while storage.
• Ensure the proper stock rotations systems of the food items.
Note:
All different Food & Beverage items shall be separately stored under Dry/Chill/Freeze
condition according to the required Label/Manufacturer recommendation or to its
nature.
Requirements:
1. All storage areas shall be kept clean & well organized. Deliveries shall be checked in
accordance with the codes of good retail practices.
2. All food products shall be stored at-least 15 cm above the floor on plastic or stainless
steel shelves, racks or pallets.
3. All chilled & frozen storage shall be equipped with suitable thermo-monitoring device &
automatic temperature recording device if available.
4. The foodstuff shall be stored at a temperature not exceeding 5 oC for chilled food items
& –18 oC for frozen food items at all times prior to sale.
5. All incoming food shall be given a use by date & stored so that the oldest food shall be
used first. New inventory shall be placed behind the older inventory.
6. Dry goods shall be checked for signs of infestations & best before & use by dates
7. Fruits & vegetables shall be checked daily for their spoilage or decomposition.
8. Sufficient airflow around the inventory shall be assured by keeping items on open racks
in refrigerated & freezer areas.
9. Dry storage areas shall be maintained at 10 to 21.1 oC & relative humidity shall be 50
to 60 %.
10. All Food & Beverage items shall be stored 15 cm away from the wall, ceiling & off the
floor.
11. Flour & cereals sacks shall be stored on the plastic pallets & inspected at regular
intervals for signs of discoloration & pest infestation.
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Dubai Municipality
• Preparation:
Objective:
• Ensure the safe & proper handling during the preparation of food items.
• Ensure the proper usage of preparations utensils.
• Maintain the right food preparation temperature.
Requirements:
1. All the ingredients shall be inspected as they are used in food preparation.
Substandard or strange odors or evidence of pest infestation or are suspect any other
manner shall be discarded.
2. Thawing shall be accomplished by any one of the following methods:
In a conventional or rapid thaw refrigerator not exceeding 8 oC.

Under flowing, potable cold water at a temperature of 21 oC or below;
Or using microwave oven for proper time & temperature.
3. All raw fruits & vegetables, after trimming, shall be thoroughly washed before
preparation with suitable sanitizers.
4. Food contact surfaces, utensils, containers, chopping boards & knives shall be sanitized
before use.
5. All food shall be considered to be potentially hazardous food; the necessary
precautions shall be taken during food preparation.
6. Raw foods are normally contaminated with high numbers of both spoilage & pathogenic
bacteria. They shall be given an adequate time & temperature heat treatment to
ensure destruction of pathogenic bacteria.
7. Set temperature for a set time shall be followed during cooking, baking & barbecues
preparation.
8. All ingredients used in cold combination dishes shall be washed & prepared separately
& kept separately at below 5 oC. These products shall be prepared in small batches.
9. Food temperatures shall be strictly monitored during food preparation by competent
professional & recorded in the food temperature monitoring sheets.
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Dubai Municipality
• Storage: (after preparation, before cooking)
Objective:
Note:
All different Food & Beverage items shall be separately stored (Display) under
Dry/Chill/Freeze condition according to its nature after preparation.
Requirements:
automatic temperature recording device.
9. Dry storage areas shall be maintained at 10 to 21.1 oC & relative humidity shall be 50
to 60 %.
10. All Food & Beverage items shall be stored 15 cm away from the wall, ceiling & off the
floor.
11. Flour & cereals sacks shall be stored on the plastic pallets or Stainless Steel &
inspected at regular intervals for signs of discoloration & pest infestation.
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Dubai Municipality
• Cooking:
Objective:
• Ensuring the implementation of the right cooking time/temperature of the different food
items.
• Avoid pathogens growth during the cooking process.
Requirements:
1. Foods shall be cooked thoroughly to ensure that the core temperature of the food
items shall reach above 75 oC/15sec.
2. Rolled joints & minced meat shall be adequately cooked to reach the core temperature
above 75 oC for a minimum of 4 minutes.
3. Frozen carcasses, joints of meats & poultry items shall be adequately cooked to reach
the core temperature of 75 oC uniformly.
4. A disinfected digital probe thermometer shall be used form time to time or as
convenient to check correct core temperatures have been achieved, especially for
poultry & rolled joints.
5. When using a microwave oven, a probe thermometer shall be used form to time to
verify that all portions of the food have been cooked or adequately heat is penetrated.
6. Rapid cooling of cooked foods to be chilled or frozen is extremely important. Bacteria
or bacterial spore may survive & there is always a risk of contamination.
7. Food shall be cooled below 10 oC in less than 1.5 hours by using blast chiller or by
using two step methods:
- To 20 oC for two hours at room temperature.
- From 20 oC to 6 hours in a chiller.
8. Baking shall be carried out at 180 to 220 oC & the core temperature of the product
shall reach 75 oC & above.
9. Lids shall be used on pans or vessels to retain heat & ensure the pans or vessels are
not exposed to cold air or draughts.
10. The stuffing shall be cooked separately; usually the stuffing slows down the heat
penetration.
11. Different methods could be used to assure that food cooked to the proper temperature
change in color or availability of juice …etc.
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Dubai Municipality
• Hot Holding:
Objective:
• Ensuring that the food items out of the Danger Zone.
• Avoid cross-contamination during the holding process.
• Maintain the food items on the right holding temperature to prevent pathogens growth.
Note:
All different Food & Beverage items shall be separately stored under
Dry/Hot/Chill/Freeze condition according to its nature after preparation.
Requirements:
1. Hot food held after cooking & before service shall be kept to a minimum time.
2. Keeping food hot or pending service, the hot cabinets or cupboards, bains-marie or hot
plate service counter shall be used. In case of water usage in the bains-marie to heat
the food, the water shall be discharged after use.
3. The Hot cupboards, bains Marie & service counters shall be preheated to a
temperature, which will maintain the food at 65 oC.
4. Food core temperature in hot cupboards, bains Marie & service counters shall be
checked periodically, using a probe thermometer to ensure 65 oC all over.
5. Liquid foods (Soups, sauces, gravies etc) shall be stirred every ten minutes to ensure
there are no cold spots.
6. Cooked food shall be covered at all times, except when being served.
7. Food shall be reheated as rapidly as possible, to a temperature of 82 oC & then held at
65 oC.
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Dubai Municipality
• Cold Holding:
Objective:
• Ensuring the food items remains within the required temperature.
• Avoid pathogens growth during the cold holding.
• Avoid cross-contamination during the holding process.
Note:
All different Food & Beverage items shall be separately stored under Dry/Chill/Freeze
condition according to its nature after preparation.
Requirements:
1. Cold foods shall be maintained at a temperature below 5 oC both before & during
service.
2. Keeping food cold; chillers, cold cupboards & cold service counters shall be used.
3. Cold cupboards, chillers & cold service counters are pre-chilled to a temperature, which
shall maintain the food below 5 oC.
4. Ice in non-refrigerated salad bars shall be filled to the level of food in the containers.
5. Left over salad bar products shall never be added to fresh product beyond the safe
time-temperature allowed.
6. Ice creams shall be stored in the freezer at –18 oC or below & served frozen.
7. Food shall be covered at all times except when being served.
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Dubai Municipality
• Storage: (after cooking, before serving)
Objective:
• Ensure the proper stock rotations systems of the food items.
Note:
Requirements:
automatic temperature recording device.
9. Dry storage areas shall be maintained at 10 to 21oC & relative humidity shall be 50 to
60 %.
10. All Food & Beverage items shall be stored 15 cm away from the wall, ceiling & of the
floor.
11. Flour & cereals sacks shall be stored on the plastic pallets & inspected at regular
intervals for signs of discoloration & pest infestation.
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Dubai Municipality
• Display:
Objective:
• Prevent spoilage of food items while display.
• Avoid cross-contamination of food items during display.
Note:
Requirements:
1. A food business shall, when displaying food, take all practicable measures to protect
the food from the likelihood of contamination.
2. A food business shall, when displaying unpackaged ready-to-eat food for self-service.
a. Ensure the display of the food is effectively supervised so that any food that is
contaminated by a customer or is likely to have been so contaminated is
removed from display without delay.
b. Provide separate serving utensils for each food or other dispensing methods that
minimize the likelihood of the food being contaminated.
c. Provide protective barriers that minimize the likelihood of contamination by
customers.
3. Subclause (2) does not apply to food in tamper resistant equipment or containers.
4. A food business shall not display for sale on any counter or bar, any ready-to-eat food
that is not intended for self-service unless it is enclosed, contained or wrapped so that
the food is protected from likely contamination.
5. A food business shall, when displaying potentially hazardous food:
a. Display it under temperature control; and
b. If it is food that is intended to be displayed frozen, ensure the food remains
frozen when displayed.
6. Prepare food item in small patches.
7. Measure food temperature at least every two hours.

Dubai Municipality
• Serve:
Objective:
• Ensure the safety of the final product.
• Establish control measure for the served food items.
Note:
All different finished/prepared Food & Beverage items shall be separately displayed
under Dry/Chill/Freeze condition according to its nature.
Requirements:
1. Tongs, spoons or paper wrappers shall be used to serve food.
2. The personnel shall not come in contact with the food contact surfaces of dishware &
serving utensils. Servers may touch the rims of plates, bottoms of glasses & handles of
cups & utensils.
3. Defective dishware (chipped, cracked or surface scarred) shall not be used for food
service.
4. All ingredients used in the preparation of food items shall be available to serving
personnel, so that they can correctly answer customer questions to avoid food causing
allergic reactions to some customers.
5. Bulk food that is available for consumer self-dispensing shall be prominently labeled
with required information.
6. Food packaged in a food establishment shall be labeled with the common name of the
food, list of ingredients, weight, food, flavour, or colour additives used, quantity of
contents & manufacturer details.
7. Carry-out or banquet food shall be provided at right temperature.
8. In self-service buffet the customers shall not be allowed to reuse plates, bowls,
tableware’s etc. A sign shall be posted at the buffet or service line that gives
customers appropriate instructions.
9. All foods served to consumers shall be above 65 oC or below 5 oC.
10. Any food returned by a customer shall never be reused or reserved or sold.
11. Discard potentially hazardous food (PHF) after four hours of display.
12. Stir hot food items at regular intervals.
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Dubai Municipality
• Transport:
Objective:
• Prevent cross-contamination from the container or vehicles transporting the food items.
• Ensure the temperature control of the transported food items.
• Transporting food items in the approved manners.
• Protecting food from potential sources of contamination.
Note:
All different Food & Beverage items shall be separately stored during transportation
under Dry/Chill/Freeze condition according to its nature.
Requirements:
1. The food shall be transported under the conditions that will protect food against
physical, chemical, & microbiological contamination.
2. Adequate hygiene control measures & proper food temperature control shall be
adopted during food transportation.
3. Chilled & frozen goods / food shall be transported at the correct temperatures such as
chilled at below 5 oC & Frozen at –18 oC or below.
4. Ready to serve foods i.e.; hot served food at 65 oC, cold served food at 5 oC or below &
baked food between 21 to 25 oC shall be maintained during transportation & service (to
maintain appropriate temperature, the transport vehicles shall be equipped with hot
holding cabinets / cold holding chillers).
5. Food shall be covered or protected during transportation.
6. The transporting vehicles shall be designed & constructed in such a way to facilitate
easy cleaning & sanitization & also shall be maintained free from cracks & crevices.
7. Food transportation vehicles shall be refrigerated or insulated against loss / gain of
heat & the ability to lock or seal the unit.
8. The retail food operators shall have vehicle maintenance program & written cleaning &
sanitation procedures in place.
9. Equipment or crates or boxes used for transportation shall be made up of non-
corrosive metals like stainless steel or food grade plastics.
10. Thermo-monitors of the food transport vehicles shall be calibrated at regular intervals.
11. All employees working in the food-transporting vehicle shall be made aware of their
responsibilities & they shall undergo the ‘Basic Food Hygiene’ Training course.
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Dubai Municipality
Temperature Control

Dubai Municipality
7.8. Temperature Control See Template
Objective:
• Prevent & control bacterial growth in different food items.
• Preventing food spoilage & unsafe food items.
• Ensure the proper preparing, cooking, reheating, serving temperature of food items.
• Ensure that the food items are out of the danger zone 5 – 65 oC.
Inadequate temperature or temperature abuse is one of the most common causes of food-borne
illness or food spoilage. Adequate & properly functioning temperature control systems are
required to maintain food in a condition that is fit for human consumption. Potentially hazardous
foods shall be received, stored, prepared, displayed & distributed in a manner that prevents
contamination. Potentially hazardous foods includes: raw & cooked meat or foods, dairy products,
seafood, processed foods & vegetables, foods containing eggs, beans, nuts or other protein rich
foods & other foods like sandwiches & rolls. By keeping food very cold at 5 oC or below (or) hot at
65 oC or above can prevent food poisoning bacteria or pathogen growth or toxin production.
Ensure the above following temperature controls shall be adopted during food receiving, storing,
preparing, display & service or transportation.
1. The retail food operators shall ensure that the temperature of chilled food is 5 oC or colder
when they receive, store, prepare, display, transport, etc.
2. Frozen food items shall be received, stored, displayed & transported at temperature not
less than –18 oC or above.
3. The standard requires to ensure that the temperature of potentially hazardous food is 5 oC
or below (or) 65 oC or above.
4. During the preparation of potentially hazardous food the retail food operators shall ensure
that the time that food is exposed at room temperature maximum 2 hrs.
5. Ready to eat foods such as sandwiches shall be kept as short as possible during
preparation at room temperature to reduce the risk of bacterial growth or contamination.
6. Food shall be cooled rapidly & the cooling period shall not exceed one & half hours (it can
be best achieved in blast chiller)
7. Food shall be re-heated rapidly to achieve the internal temperature 82 oC or hotter.

Dubai Municipality
8. Hot served foods shall be kept or maintained at a temperature of not less than 65 oC
during display, service & transportation.
9. Cold served foods shall be kept or maintained at a temperature of not less than 5 oC
during display, service & transportation.
10. Probe thermometers shall be used to measure the core temperature of the food items.
11. Thermometers or thermo monitors used to measure the food temperatures shall be
calibrated at regular intervals.
12. Foods shall be transported in the thermo-controlled vehicles & the thermometers or
thermo monitors shall be timely calibrated & records maintained thereof.
13. Compliance with the above routine supervision & checks shall be carried out effectively.
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Dubai Municipality
Product Recall

Dubai Municipality
7.9. Product Recall See Template
Objective:
• Ensure that an identified food or Beverage item is removed from the market as efficiently,
rapidly & completely as possible & can be put into operation at any time.
Recall Program
The written recall program outlines the procedures the company would implement in the event of
a recall. The program shall be tested periodically to validate its effectiveness.
Recall System
Every Food & Beverage Supplier/distributor/manufacturer of a food product or Departments Store,
etc shall maintains a system of control that permits a complete & rapid recall of any lot of food
product. The written recall procedure includes the following:
1. Documentation pertaining to the product coding system.
2. All products shall be identified with a production date or barcode or code identifying
each lot.
3. Sufficient coding of product is used & explained in the written recall program to permit
positive identification & to facilitate an effective recall.
4. Finished product distribution records are maintained for a period of time that exceeds
the shelf life of the product & is at least the length of time specified by respective
commodity specific inspection manuals or by regulations.
5. Records shall be adequately designed & maintained to facilitate the location of product
in the event of a recall. Records are available on request.
6. Health & Safety complaint file shall be maintained. Records documenting all Health &
Safety related complaints & action taken shall be filed.
7. Responsible individuals who will be part of the recall team along with their respective
business & home telephone numbers are listed. For each individual, an alternate is
designated to act on his or her behalf in case of absence. The roles & responsibilities of
every member of the recall team are clearly defined.

Dubai Municipality
8. 5. The step-by-step procedures to follow in the event of a recall are described. These
procedures will include the extent & the depth of the recall (i.e. consumer, retailer or
wholesaler level) according to the recall classification.
9. Means of notifying the affected customers in a manner appropriate to the type of

hazard are defined. The channels of communication (fax, telephone, radio, letter, or
other mean) to be used for trace back & recovery of all affected product shall be
identified. Typical messages directed to retailers, wholesalers or customers, according
to the severity of the hazards, shall also be included.
10. Control measures for the returned recalled foods shall be planned. This includes both
returned product & product still in stock on the premises. The control measures & the
disposal of the affected product are described according to the type of hazard involved.
11. Means of assessing the progress & efficacy of the recall shall be stated. A method of
checking the effectiveness of the recall shall be defined.
Recall Initiation
Any manufacturer who initiates a recall of a food shall notifies the Dubai Municipality – Food
Control Section immediately with information including:
1. The reason for the recall;
2. Recalled Product Identification: Name, code marks or lot numbers,

Establishment number (Local or Foreign), date of production, date of
importation or exportation if applicable, etc;
3. The amount of recalled product involved, broken down as follows:

• Total quantity of the recalled food originally in the company’s possession,
• Total quantity distributed at the time of the recall,
• Total quantity remaining in the company’s possession;
4. Areas of distribution of the recalled food: by areas, cities, provinces &, if

exported, by country, along with retailers’ & wholesalers’ names &
addresses.
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Dubai Municipality
Sampling & Laboratory Analysis

Dubai Municipality
7.10. Sampling & Laboratory Analysis See Template
Objective:
• Ensure that foods are fit for human consumption.

• Ensure the potability of the water used in all food preparation.
• Ensure the surfaces in food preparation areas are free from harmful microorganisms.
• Check effectiveness of the cleaning process & the cleanliness of food handlers.
Sampling & laboratory analysis is carried out for due diligence purposes, to ensure product safety,
as a check of the hygiene during retail operations or following a customer complaint. Effective
sampling will reflect what went wrong in different food preparation & during handling. The
operators shall adopt the following sampling & testing procedures & methods during their
operations.
1. Each retail operators shall have access to laboratory control of products handled or
processed. Such control shall reject all food that is unfit for human consumption.
2. The retail food operators shall establish testing procedures for the microbiological quality
of food & food contact surfaces & also records maintained thereof.
3. Microbiological standards shall be based on GCC standards.
4. Random samples of the following shall be taken to assess the safety & quality of:
- Food & Beverage items.
- Water & Ice.
- Swabs from food contact surfaces.
- Swabs from food handler’s hands.
5. Hazards involved in the retailing of food products: the Retail operators shall design their
own self-control checks or programs to safe & designated quality of food. Detailed
inspection standards shall be written & available for review by regulatory authority.
6. Laboratory procedures used shall follow recognized or standard methods in order that the
results may be readily interpreted.
7. Special consideration shall be given before & during mass or event retail food operations.
8. Appropriate action plan shall be in place in case of any unfit samples.
9. Microbiological samples shall be aseptically collected & transported at suitable temperature

to the laboratory.

Dubai Municipality
10. Laboratories checking for pathogenic microorganisms shall be well separated from food
handling areas.
11. Records of results shall be kept & retained for a period that exceeds the shelf life of the
product.
12. The test report shall give all information related to the sample, which shall carry sample
description, identification numbers & batch numbers, method of sampling, method of
analysis, results, standards/specifications, remarks, corrective action/action plan etc.
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Dubai Municipality
Internal & External Events, Banquets or Mass Catering

Operations

Dubai Municipality
7.11. Internal & External Events, Banquets or Mass Catering/Retail

See Template
Operations
Objective:
• Prevent the food poisoning outbreaks.

• Ensure that all requirements by the Dubai Municipality – Food Control Regulation for food
preparation & services are implemented.
• Ensure that the food being serviced is safe for human consumption.
To prevent the food poisoning outbreaks in public events, banquets or mass retail operations; the
Retail operators shall take preventive measure to assure the safety & suitability of food & drink for
human consumption. There are many food safety risks involved in the preparation or handling of
the food & drink during event, banquet or mass retail operations. The Retail operators shall
identify critical steps of food preparation or handling & put in suitable control measures & also
monitor these control measures. Below are some fundamental requirements to ensure food safety
at mass catering events.
1. The food establishment shall have a valid Trade License in Dubai.
2. Internal & External events, Banquets or Mass Catering operations; the retail operators
shall submit an application a week before the function to the Food Control section.
3. Along with application the retail operators shall submit the food & drinks details (Menu),
associated risks, what preventive measures taken to control, monitoring procedures / plan,
Person In-charge & his contact details & other relevant information related to food safety.
4. The retail operators shall have fully facilitated transportation for the different food items.
5. The food & drink preparation & handling shall be carried out according to the Regulation.
6. The retail operators shall have trained food handlers on Basic Food Hygiene & holding valid
Dubai Municipality Health Cards.
7. Temperature controls/checks/monitoring shall be carried out all levels of event, banquet or

mass retail food operations & records shall be maintained thereof.
8. Dubai Municipality Food Control Section shall take food samples for laboratory analysis
from the external banquet or mass retail operations events.

Dubai Municipality
9. The Food Control Section shall be closely monitoring the situation in order to ensure
adherence to the requirements & appropriate action will be taken against the retail food
operators found in non-compliance.
10. Food control section shall have the right of closing the “Retail operators” in case of any
‘Food Poisoning’ outbreaks.
11. Dubai Municipality – Food Control Section, shall carry out the detailed investigation & the
retail operators will be kept on “ON ALERT” list for three months.
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Dubai Municipality
Internal & External Audits

Dubai Municipality
7.12. Internal & External Audits See Template
Objective:
Internal Audits:
• Ensure that the Food Establishment is complying with & implementing Dubai Municipality –
Food Control Section Regulations.
• Evaluate the Food Establishment hygienic conditions & facilities.
• Determine & control the hazards in regards of Food & Safety.
• Updating Dubai Municipality – Food Control Section with the Food Hygiene & Safety status
of the Establishment.
External Audits:
• Check & control any violations of its provisions.
• Write the necessary report in this regard.
• Update Food Establishments with all new Regulations needed in order to provide safe food
to the consumers.
All HACCP programs shall be certified to comply with Dubai Municipality or any
approved international standards.
The audit is done to compare the actual practices with those followed/written procedures in the
“Operational Manual”. They are systematic evaluations that include on-site observations &
records review. By knowing the hazards involved in the production & retailing of food products,
producers can design their own self-control programs that can be used by both management &
employees to produce/sell safe, designated quality food products. Both internal & external
authorities do audit. In internal audit, other than HACCP team members those qualified & trained
in HACCP shall comprise the audit. External audit is conducted by Dubai Municipality – Food
Control Section in order to evaluate the hygienic level of the Retail operators & implementation of
the HACCP Guidelines for Retail Premises 2005.
• Internal Audit:
1. Internal Audit shall be made by an unbiased person who is not responsible for
performing the monitoring activities.
2. The audit shall cover all aspects related to Food Hygiene & Safety Practices.
3. Food safety, namely, procedures that minimize the potential for food borne illness, are
of primary concern.

Dubai Municipality
4. Food protection, personnel responsibilities, food equipment, utensil use, & good safety
procedures shall be observed.
5. Structure & utilities shall be checked.
6. Auditor shall verify the documents related daily self-inspection checklists, raw material
receiving reports, product/process monitoring plan, retail food operation food hazard
control checklist & calibration results & certificates.
7. Microbiological test reports shall be verified for their failures & necessary corrective
actions.
8. Detailed operation management & inspection standards shall be written & available for
review by regulatory agencies.
9. These standards shall be itemized in a detailed checklist.
10. The audit shall be conducted monthly & detailed reports shall be made & kept available
for future internal & external audits.
• External Audit:
1. Dubai Municipality – Food Control Section, Food Health Officers/ Food Inspectors or
third party approved by Dubai Municipality – Food Control Section, conducts this audit.
2. The audit will cover structure & utilities of all food areas & retail handlers’ facilities in
the retail operators.
3. Auditors will verify all documents related to food safety; which includes retail food
protection, personnel responsibilities, retail food equipment, utensil use, & good retail
food hygiene & safety procedures.
4. Reports will be submitted to the Head of Food Control Section or Head of Safety Unit &
the same will be verified & sent reports to concern retail operators.
5. Dubai Municipality – Food Control Section Officers & Inspectors are performing these
duties & they have the right to enter any retail operators & related facilities & also
samples will be taken for testing in Dubai Municipality Laboratory.
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Dubai Municipality
Prerequisites Programs Review

Dubai Municipality
7.13. Prerequisites Programs Review See Template
Successful “HACCP Guidelines for Retail Premises” recognition, registered establishments shall
have in place effective & auditable written programs to monitor & control all the prerequisite sub-
elements, maintain the appropriate records & demonstrate that they fully adhere to their written
programs.
The written prerequisite program review shall consist of verifying company has a complete written
program indicating how the company monitors, controls & verifies elements within the
prerequisite programs. The HACCP coordinator shall sign the first page of each prerequisite
program & all pages of the documented prerequisite programs shall be dated. The written
prerequisite program shall answer basic question such as: what is done, how it is done, when is it
done (frequency), who is responsible & what are the deviation & verification procedures & what
records are maintained thereof.
1. Prerequisite programs are intended general outline of the most important regulations
relating to Food Hygiene & Safety Practices.
2. Concerned personal in each retail operators shall review, monitor & check records in this
regard.
3. Non-conformities of the prerequisite programs shall be classified as ‘Minor’ or ‘Major’ &

send for Corrective Action Request (CAR).
4. Each CAR shall be serially numbered & followed up properly. Once the corrective action
is made, CAR shall be closed.
5. Copy of the review or any other amendments shall be submitted to the Dubai
Municipality - Food Control Section.
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Dubai Municipality
HACCP Implementation for Retail Operators

Dubai Municipality
Assemble HACCP Team

Dubai Municipality
8.1. Assemble HACCP Team See Template
To fully understand the process & be able to identify all likely hazards & CCPs, it is important that
the HACCP team is made up of people from a wide range of disciplines.
HACCP Team (table shall be included). Assembling a HACCP team is an important step in implementing a
HACCP program:
• The chairman shall be able to lead the group & to direct the work of the team ensuring
that the concept is properly applied. This person shall be familiar with the technique, be a
good listener & allow all participants to contribute.
• The Team shall consist of individuals with different specialties. Several specialists may be
involved in the team, each with an understanding of particular hazards & associated risks,
e.g. a chef, a Food & Beverage, restaurant manager, outlet manager, etc. People, such as
raw material buyers, purchasers, staff who are involved with the process, & have working
knowledge of it, may be brought into the team temporarily in order to provide relevant
expertise.
• The team shall be knowledgeable about food safety hazards & HACCP principles.
• Where such expertise is not available on site, expert advice shall be obtained from other
sources.
• The HACCP Team shall identify the members & shall write their name, designation,
qualification, experience, training attended, & their tasks.
• Someone with a detailed knowledge of the production processes (a production specialist) is
required to draw up the initial flow diagrams.
• The HACCP Team members shall assemble periodically to discuss the issues related to the
HACCP system & develop or modify or verify or implement the HACCP system.
• All HACCP Team members shall undergo the HACCP training course.
• DM also encourages that the Universities, consulting groups, & published guidance can be
used as additional assistance or reference.
• A technical secretary shall record the team’s progress & results of the analysis.
• If any changes are made to composition or operational procedures, it may be necessary to
alter the CCPs or change methods of monitoring.
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Dubai Municipality
Process Description

Dubai Municipality
8.2. Process Description See Template
Review how your menu items flow through your operation, note whether they undergo a cook
step for same day serving, receive additional cooling & reheating following a cook step, or have
no cook step involved.
Looking at your menu, place each menu item or similar menu items (like "hot soups" or "cold
salads") into the appropriate group. You may discover that more than one food process is
conducted within your operation. You will also need to consult the Annexes to identify menu items
that need very careful & special attention throughout the use of this Guide. These menu items
may pose special hazards that are not always readily apparent. To accomplish the first procedural
step in developing your food safety management system, identify the food processes specific to
your menu items.
• Process 1:
(ready-to-eat food)
Food preparation with no cook step that is: -
Stored, Prepared, & Served.
• Process 2:
Food preparation for same day service, food that is: -
Stored, Prepared, Cooked, & Served.
• Process 3:
Complex food preparation food that is: -
Stored, Prepared, Cooked, (Cooled, or Reheated, hot held, or Cold Hold) & Served.
Process 1 Process 2 Process 3

List menu foods: List menu foods: List menu foods:
Examples: Examples: Examples:
Salad greens Hamburgers Soups

fish for sushi soup of the day gravies
fresh vegetables hot vegetables sauces
oysters or clams served raw entrees for "special of the day" large roasts
tuna salad cooked eggs chili
Caesar salad dressing taco filling
coleslaw egg rolls
sliced sandwich meats
sliced cheese
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Dubai Municipality
Identify Intended Use

Dubai Municipality
8.3. Identify Intended Use See Template
The intended use shall be based on the expected uses of the product by the end user or
consumer. In specific cases, vulnerable groups of the population, e.g., institutional feeding, may
have to be considered.
The group of populations, consumers shall be identified & documented on the expected consumers
for the products the manufacture shall consider two things:
1. Specific vulnerable group such as babies, children, pregnant women, patients, elderly
people & diabetics.
2. Specific information on the label includes directions for use, special legislations (if any).
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Dubai Municipality
Process Flow

Dubai Municipality
8.4. Process Flow See Template
The first function of the team is to draw up a detailed flow diagram of the process. The expertise
of the production specialist is important at this stage. Processes will differ in detail in different
establishments, and an accurate flow diagram depends on detailed knowledge of the process.
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Dubai Municipality
Construct Flow Diagram

Dubai Municipality
8.5. Construct Flow Diagram See Template
The HACCP team shall construct the process flow diagram.
Each step within the specified area of operation shall be analyzed for the particular part of the
operation under consideration to produce the flow diagram. When applying HACCP to a given
operation, consideration shall be given to steps preceding & following the specified operation. This
step shall provide an important visual tool that the HACCP team can use to complete the
remaining steps of the HACCP plan development. Only a clear, simple, but complete, description
of the process is needed.
It is important to include all the steps within the facility’s control, including receiving & storage
steps for all raw materials. The flow diagram shall be clear & complete enough so that people
unfamiliar with the process can quickly comprehend the processing stages.
The food establishment shall have written the flow diagram, the flow diagram provides a
schematic overview of the process areas. In the flow diagram all the steps in the production will
be described in sufficient details to provide adequate information on the control of the processes
with regards to the food safety, all the conditions related to the process/operation.
The Lay Out, All the production lines, storage area, personnel facilities, the area where the
possibilities of cross contaminations is occurred (raw materials, in-process, finished products shall
be covered, the area covered by hygiene & pest control programs & by facilities for personnel).
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Dubai Municipality
On-site Verification of Flow Diagram

Dubai Municipality
8.6. On-site Verification of Flow Diagram See Template
Upon completion of the process flow diagram (PFD), members of the team shall visit the
processing area to compare what information is present on the PFD compared to what actually
happens during production. This is known as "walking the line", a step by step practice to check
that all information regarding materials, equipment, controls etc. have been taken into
consideration by the team during the preparation of the process flow diagram. Aspects such as
time of production, deviations caused by different shift patterns, startup, shut down, cleaning and
especially night shifts shall be monitored.
The accuracy of the process & flow diagrams & lay out shall plans be verified for compliance with
actual situation.
The verifications shall be repeated annually or when there are any changes in the flow chart or
the lay out in order that to timely identified & document the changes/modifications of the process
& assess risks to the safety of the foodstuff. The verification of the establishment (if there is any
changes) shall be documented.
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Dubai Municipality
List all Hazards

Dubai Municipality
8.7. List all Hazards See Template (Principle 1)
In developing a food safety system, you need to identify the hazards that exist in the flow of
foods in your operation from receiving to serving. Hazards include:
• Pathogens or toxins present in food when you receive them,
• Pathogens that may be introduced during preparation (example: using a raw animal food
as one ingredient),
• Pathogen growth or toxin production during storage, preparation, or holding.
• Pathogens or toxins that survive heating, & Contaminants, (i.e., pathogens, chemicals,
physical objects), that are introduced to food-by-food workers or equipment.
Since you have grouped your menu items, including ingredients, into the three processes, you can
identify hazards that are associated with each process. You will see that the more complex the
process is the greater are the opportunities for hazards to occur.
In consultation with your regulatory authority, you need to identify the hazards associated with
various foods & ingredients, such as:
• Salmonella & Campylobacter jejuni in raw poultry,
• E. coli O157:H7 in raw ground beef,
• Staphylococcus aureus toxin formation in cooked ham,
• Bacillus cereus spore survival & toxin formation in cooked rice,
• Clostridium perfringens spore survival & subsequent growth in cooked foods, &
• Hazards specific to seafood.
This list is only a brief sample of hazards associated with specific foods. By identifying the
hazards, you will be able to determine CCPs & critical limits on the worksheet. Another way of
fulfilling the hazard analysis step is to understand the hazards associated with your specific menu
items & to adhere to the critical limits established in the manual, those critical limits are based on
the anticipated hazards.
Food Safety Management Worksheets & Summaries for Operational Steps

Worksheets & summaries are provided to enable you to:
• Identify those operational steps in the food flow that are specific to your operation,
• Write in your SOPs, which are the general procedures that cross all flows & food items.
• Reference the CCPs & critical limits pertaining to those process steps,
• Develop monitoring procedures & corrective actions which are customized to fit your
operation, &
• Consider the types of record keeping you need to document that you are controlling
significant food safety hazards.

Dubai Municipality
HACCP allows the flexibility for you to customize a food safety management system specific to
your operations. The worksheets are provided to assist you in developing procedures to:
• Monitor CCPs,
• Take corrective actions when critical limits are not met,
• Establish a verification procedure, &
• Establish a record keeping system.
Review each operational step. Determine the ones that are applicable to your operation & make
copies of them so you can fill in your groupings of menu items. Then continue to use the forms &
complete the information as you work.
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Dubai Municipality
8.7.1. Receiving See Template
At receiving, your main concern is contamination from pathogens & the formation of harmful
toxins. Obtaining food from approved sources & at proper temperatures are important purchase
specifications for preventing growth & contamination during receiving. Approved sources are
suppliers who are regulated & inspected by Dubai Municipality.
Ready-to-eat, potentially hazardous food is a special concern at receiving. Because this food will
not be cooked before service, microbial growth could be considered a significant hazard for
receiving refrigerated, ready-to-eat-foods. Having SOPs in place to control product temperature is
generally adequate to control the hazards present at receiving of these products. Besides
checking the product temperature, you will want to check the appearance, odor, color, & condition
of the packaging.
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Dubai Municipality
8.7.2. Storage See Template
When food is in refrigerated storage, your management system shall focus on preventing the
growth of bacteria that may be present in the product & prevent cross-contamination. This is
primarily achieved through temperature control. Special attention needs to be given to controlling
& monitoring the temperatures of potentially hazardous ready-to-eat foods.
When determining the monitoring frequency of product storage temperature, it is important to

make sure that the interval between temperature checks is established to ensure that the hazard
is being controlled & time is allowed for an appropriate corrective action. For example, If you are
storing potentially hazardous ready-to-eat foods under refrigeration, you may decide to set a
critical limit for the refrigeration units to operate at 41 °F/5 °C or below. You may also want to set
a target, or operating limit, of 40 °F/4 °C for example, in order to provide a safety cushion that
allows you the opportunity to see a trend toward exceeding 41 °F/5 °C & to intervene with
appropriate corrective actions.
Monitoring procedures for ready-to-eat food ideally include internal product temperature checks.
You need to assess whether it is realistic & practical for you to do this, depending on the volume
of food you are storing.
You may choose to base your monitoring system on the air temperature of the refrigerated
equipment as an SOP. How often you need to monitor the air temperature depends on:
Whether the air temperature of the refrigerator accurately reflects the internal product
temperature - (remember, your food safety refrigeration temperature shall be based on the
internal product temperature of the food stored within a refrigeration unit, not the room
temperature),
• The capacity & use of your refrigeration equipment,
• The volume & type of food products stored in your cold storage units,
• The SOPs that support monitoring this process, &
• Shift changes & other operational considerations.
Standard operating procedures can be developed to control some hazards & assist in
implementing a food safety system that minimizes the potential for bacterial growth &
contamination. The control of cross contamination can be done by separating raw foods from
ready-to-eat products within your operation's refrigeration & storage facilities.
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Dubai Municipality
8.7.3. Preparation See Template
Of all the operational steps in food processes, preparation has the greatest variety of activities
that shall be controlled, monitored, & in some cases documented. It is impossible to include in
this model a summary guide that covers the diversity in menus, employee skills, & facility design
that impact the preparation of food. The preparation step may involve several processes,
including thawing a frozen food, mixing together several ingredients, cutting, chopping, slicing, or
breading.
At the preparation step, SOPs can be developed to control some hazards & assist in
implementation of a food safety system that minimizes the potential for bacterial growth &
contamination from employees & equipment.
Front-line employees will most likely have the greatest need to work with the food. A well-
designed personal hygiene program that has been communicated to all employees will minimize
the potential for bacterial, parasitic, & viral contamination. Your program shall include instructions
to your employees as to when & how to wash their hands. Procedures need to be in place that
either eliminate employees' hand contact with ready-to-eat foods, or implement an alternative
personal hygiene program that provides an equivalent level of control of bacterial, parasitic, &
viral hazards. It is also very important to identify & restrict ill employees from working with food,
especially if they have diarrhea.
Procedures shall be in place to prevent cross contamination from utensils & equipment.
Designated areas or procedures that separate the preparations of raw foods from ready-to-eat
foods minimize the potential for bacterial contamination. Proper cleaning & sanitizing of
equipment & work surfaces are an integral SOP to this operational step.
Batch preparation is an important tool for controlling bacterial growth because limiting the amount
of food prepared minimizes the time the food is kept at a temperature that allows growth.
Planning your preparation ahead assists in minimizing the time food shall be out of temperature at
this operational step. Batch preparation also breaks the growth cycle of bacteria before they can
reach dangerous levels.
When thawing frozen foods, maintaining proper product temperature & managing time are the
primary controls for minimizing bacterial growth. Procedures need to be in place to minimize the
potential for microbial, chemical, & physical contamination during thawing.
Use of pre-chilled ingredients to prepare a cold product, such as tuna salad, will assist you in
maintaining temperature control for this process.

Dubai Municipality
Special consideration shall be given to disallowing bare hand contact in the preparation of ready-
to-eat foods. You need to control the introduction of hazards during preparation. How will you
accomplish controlling the hazard presented by hand contact with ready-to-eat food? You shall
review your operation to determine whether this operational step will be controlled as a CCP or an
SOP.
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Dubai Municipality
8.7.4. Cooking See Template
This operational step only applies to those foods that you have listed in Processes #2 &
#3(template page: ). Cooking foods of animal origin is the most effective operational step in food
processes for reducing & eliminating biological contamination. High temperatures will kill most
harmful bacteria & with relatively few exceptions, such as cooking plant foods, this is a CCP. It is
at this step that food will be made safe to eat. Therefore, product temperature & time
measurements are very important. If the appropriate product temperature for the required
amount of time is not achieved, bacteria, parasites, or viruses may survive in the food.
Critical time & temperature limits vary according to the type of food. Employees shall view
ensuring proper cooking temperatures as an essential element in producing an acceptable
product. Simply reference the foods specific to your food establishment & incorporate the
appropriate critical time & temperature limits into your management system.
You will need to determine the best system for you to use that will ensure that the proper cooking
temperature & time are reached. Checking the internal product temperature is the most desirable
monitoring method. However, when large volumes of food are cooked, a temperature check of
each individual item may not be practical. For instance, a quick service food service operation
may cook several hundred hamburgers during lunch. If checking the temperature of each
hamburger is not reasonable for you to do, & then you need to routinely verify that the specific
process & cooking equipment are capable of attaining a final internal product temperature at all
locations in or on the cooking equipment.
Once a specific process has been shown to work for you, the frequency of record keeping may be
reduced. In these instances, a record keeping system shall be established to provide scheduled
product temperature checks to ensure that the process is working.
Special consideration shall be given to time & temperature in the cooking of fish & other raw
animal foods. To control the pathogens, it is recommended that cooking be a CCP, based upon the
critical limits established in the manual, unless you can show through scientific data that the food
safety hazard will not result.
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8.7.5. Cooling See Template
This operational step is only used for those foods that you have listed in Process #3. One of the
most labor-intensive operational steps is rapidly cooling hot foods to control microbial growth.
Excessive time for the cooling of potentially hazardous foods has been consistently identified as
one of the factors contributing to foodborne illness. Foods that have been cooked & held at
improper temperatures provide an excellent environment for the growth of disease causing
microorganisms that may have survived the cooking process (spore-formers). Recontamination of
a cooked food item by poor employee practices or cross contamination from other food products,
utensils & equipment is a concern at this operational step.
Special consideration shall be given to large food items, such as roasts, turkeys, thick soups,
stews, chili, & large containers of rice or refried beans. These foods take a long time to cool
because of their mass & volume. If the hot food container is tightly covered, the cooling rate will
be further slowed down. Reducing the volume of the food in an individual container & leaving an
opening for heat to escape by keeping the cover loose dramatically increase the rate of cooling.
Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large
masses of food. Some alternatives for cooling foods include:
• Using rapid chill refrigeration equipment designed to cool the food to acceptable
temperatures quickly by using increased compressor capacity & high rates of air
circulation;
• Avoiding the need to cool large masses by preparing smaller batches closer to periods of
service;
• Stirring hot food while the food container is within an ice water bath; or
• Redesigning your recipe so that you prepare & cook a smaller or concentrated base & then
add enough cold water or ice to make up the volume that you need. This may work for
some water-based soups, for example.
Whatever the cooling method you choose, you need to verify that the process works. Once again
if a specific process has been shown to work for you, the frequency of record keeping may be
reduced. A record keeping system shall be established to provide scheduled product temperatures
checks to ensure the process is working.
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8.7.6. Reheating See Template
This operational step applies only to those foods that you listed in Process #3. If food is held at
improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous
numbers. Proper reheating provides an important control for eliminating these organisms. It is
especially effective in reducing contamination from bacterial spore-formers, which survived the
cooking process & may have multiplied because foods were held at improper temperatures.
Although proper reheating will kill most organisms of concern, it will not eliminate toxins, such as
that produced by Staphylococcus aureus. If microbial controls & SOPs at previous operational
steps have not been followed correctly & Staph toxin has been formed in the food, reheating will
not make the food safe.
Incorporating a comprehensive personal hygiene program throughout the process will minimize
the risk from Staph toxin. Along with personal hygiene, preventing cross contamination through
the use of cleaned & sanitized equipment & utensils is an important control measure.
Special consideration shall be given to the time & temperature in the reheating of cooked foods.
To control the pathogens, it is recommended that reheating be a CCP, based upon the critical
limits established, unless you can show through scientific data that the food safety hazard will not
result.
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8.7.7. Holding See Template
All three processes may involve holding. Proper temperature of the food while being held is
essential in controlling the growth of harmful bacteria. Cold temperature holding may occur in
Processes 1, 2, or 3. Hot temperature holding occurs primarily only in Processes 2 & 3. Where
there is a cooking step as a CCP to eliminate pathogens, all but the spore-forming organisms shall
be killed or inactivated. If cooked food is not held at the proper temperature, the rapid growth of
these spore-forming bacteria is a major food safety concern.
When food is held, cooled, & reheated in a food establishment there is an increased risk from
contamination caused by personnel, equipment, procedures, or other factors. Harmful bacteria
that are introduced into a product that is not held at proper temperature have the opportunity to
multiply to large numbers in a short period of time. Once again management of personal hygiene
& the prevention of cross contamination impact the safety of the food at this operational step.
Keeping food products at 140 °F/61 °C or above during hot holding & keeping food products at or
below 41 °F/5 °C is effective in preventing microbial growth.
How often you monitor the temperature of foods during hot holding determines what type of
corrective action you are able to take when 140 °F/61 °C is not met. If the critical limit is not
met, your options for corrective action may include evaluating the time the food is out of
temperature to determine the severity of the hazard & based on that information, reheating the
food, if appropriate, or discarding it. Monitoring frequency may mean the difference between
reheating the food to 165 °F/73 °C or discarding it.
When determining the monitoring frequency of cold product temperatures, it is important to make
sure that the interval between temperature checks is established to ensure that the hazard is
being controlled & time is allowed for an appropriate corrective action. For example, If you are
holding potentially hazardous ready-to-eat foods under refrigeration, such as potato salad at a
salad bar, you may decide to set a critical limit at 41 °F/5 °C or below. You may also want to set
a target, or operating limit, of 40 °F/4 °C for example, in order to provide a safety cushion that
allows you the opportunity to see a trend toward exceeding 41 °F/5 °C & to intervene with
appropriate corrective actions.
Special consideration shall be given to the time & temperature in the hot or cold holding of
potentially hazardous foods to control pathogens. It is recommended that hot or cold holding be a
CCP, based upon the critical limits established, unless you can show through scientific data that
the food safety hazard will not result.
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8.7.8. Set up & Packing See Template
Set up & packing is an operational step used by some retail operators including caterers (e.g.,
restaurant/caterer or interstate conveyance caterer), commissaries, grocery stores (for display
cases), schools, nursing homes, hospitals, or services such as delivery of meals to homebound
persons. Set up & packing can be controlled through an SOP & may involve wrapping food items,
assembling these items onto trays, & packing them into a transportation carrier or placing them in
a display case.
An example would be an airline flight kitchen where food entrees are wrapped, assembled, &
placed into portable food carts, which are taken to a final holding cooler. Hospital kitchens would
be another example where patient trays are assembled & placed into carriers for transportation to
nursing stations. Food may be placed into bulk containers for transportation to another site where
it is served.
This operational step might not be considered a CCP, but it is a special consideration when setting
up your program. This process can be controlled by strict adherence to SOPs to minimize the
potential for bacterial contamination & growth, to eliminate bare hand contact with ready-to-eat
foods, to ensure proper hand washing, & to ensure food comes into contact with cleaned &
sanitized surfaces.
Following final assembly into either individual trays or into bulk containers, the food may be held
for immediate service or for transportation to another site for service. This hot holding or cold
holding operational step needs to be evaluated in the same manner as other holding operational
steps on the worksheet. Temperature control or using time as a control measure during
transportation, & holding & serving at a remote site shall be evaluated & managed as part of your
food safety system.
Special consideration shall be given to time/temperature controls & the prevention of cross
contamination from equipment & utensils & contamination from employees' hands. This process
may be adequately controlled through an SOP; however, holding & transportation shall be
considered CCPs.
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8.7.9. Serving See Template
This is the final operational step before the food reaches the customer. When employees work
with food & food-contact surfaces, they can easily spread bacteria, parasites, & viruses &
contaminate these items. Managing employees' personal hygienic practices is important to
controlling these hazards. A management program for employee personal hygiene includes proper
hand washing, the appropriate use of gloves & dispensing utensils, & controlling barehanded
contact with ready-to-eat foods.
Minimizing the growth of bacteria is also a concern at hot & cold holding customer display areas &
maintaining food products at proper temperature within these display units will control the growth
of microorganisms.
Special consideration needs to be given to minimizing contamination from the customer.

Customer self-service displays, such as salad bars, require specific procedures to protect the food
from contamination. Some suggestions for protecting food on display include:
• The use of packaging,
• Counter, service line, or salad bar food guards,
• Display cases,
• Suitable utensils or effective dispensing methods,
• Not mixing an old product with fresh, &
• Having employees monitor self-serve stations.
Preventing cross contamination from soiled utensils & equipment will minimize the potential for
bacterial contamination of ready-to-eat foods.
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Apply HACCP Decision Tree

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8.8. Apply HACCP Decision Tree See Template (Principle 2)
The Critical Control Points (CCPs) are the points in the process where the HACCP control activities
will occur.
The identification of a CCP in the HACCP system is facilitated by the application of a decision tree.
Application of the decision tree determines whether the step is a CCP for the identified hazard.
All hazards that may be reasonably expected to occur, or be introduced at each step, shall be
considered.
If a hazard has been identified at a step where control is necessary for safety, & no preventative
measure exists at that step, or any other, then the product or process shall be modified at that
step, or at any earlier or later stage, to include a preventative measure.
Many points in the flow diagram not identified as CCPs may be considered control points. Only
points at which food-safety hazards can be controlled are considered to be CCPs. A HACCP plan
can lose focus if points are unnecessarily identified as CCPs.
CCPs identified for a product on one processing line may be different for the same product on
another line. This is because the hazards & the best points for controlling them may change with
differences in: plant layout, process flow, equipment, formulation, ingredient selection &
sanitation & support programs.
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Establish Critical Limits for each CCP

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8.9. Establish Critical Limits for each CCP See Template (Principle 3)
The CCPs column identifies places in the flow of food where you can have a significant impact in
controlling food safety hazards. A measurable critical limit has been identified for each of these
CCPs. These critical limits provide the baseline for measuring the effectiveness of your food safety
procedures.
For each of your operational steps, within your operation, review the CCPs & critical limits needed
to minimize or eliminate significant food safety hazards. Does your operation currently have
control measures in place that are at least equivalent to these critical limits?
On the worksheet, you will need to decide whether the operational step is a CCP or whether the
hazard is controlled by your SOPs that address the prerequisite program.
In some operational step worksheets, such as the Cooking step, the Guide recommends that the
step be considered a CCP, because there is no practical alternative to ensure control of the
hazard. In other operational steps, you may have a choice as to how you will control the hazard.
For example, in the preparation step for ready-to-eat foods, you will identify contamination from
employees' hands as a hazard. When controlling that hazard as a CCP, you shall also identify the
critical limits, establish monitoring & corrective actions, verification procedures, & records.
Alternatively, you may choose to control that hazard by instituting an SOP that disallows bare
hand contact with ready-to-eat food. You will need to decide the most effective method of
controlling the hazard, i.e., as a CCP or through use of an SOP.
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Establish a Monitoring System for Each CCP

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8.10. Establish a Monitoring System for Each CCP See Template (Principle 4)
Use the worksheet to develop procedures, customized to your operation, for monitoring your
CCPs. Consideration shall be given to determining answers to the following questions.
• What critical limit at the CCP are you measuring?
• How is it monitored?
• When & how often will the CCP be monitored?
• Who will be responsible for monitoring it?
Monitoring is observing or measuring specific operational steps in the food process to determine if
your critical limits are being met. This activity is essential in making sure your critical food
processes are under control. It will identify where a loss of control occurs or if there is a trend
toward a loss of control of a critical food process. Needed adjustments will then become obvious.
In your food safety management system, certain processes have been identified as CCPs. What
you are going to monitor depends on the critical limits you have established at each CCP. The
established minimum critical limits for many CCPs. For example, cooking hamburger (which is the
CCP) to 155 °F/68 °C for 15 seconds (which is the critical limit) will kill most harmful bacteria.
Therefore, final temperature & time measurements are very important & you need to determine
how you will effectively monitor the critical limits for each CCP.
Is monitoring equipment needed to measure a critical limit? The equipment you choose for
monitoring shall be accurate & routinely calibrated to ensure critical limits are met. For example,
a thermocouple with a thin probe might be the most appropriate tool for measuring the final
product temperature of hamburger patties.
When deciding how often you need to monitor, make sure that the monitoring interval will be
reliable enough to ensure the hazard is being controlled. Your procedure for monitoring shall be
simple & easy to follow.
Individuals chosen to be responsible for a monitoring activity may be a manager, line-supervisor,

or a designated employee. Your monitoring system will only be effective if employees are given
the knowledge, skills, & responsibility for serving safe food. Train your employees to carefully
follow your procedures, monitor CCPs, & take corrective action if critical limits are not met.
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Establish Corrective Actions

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8.11. Establish Corrective Actions See Template (Principle 5)
Decide what type of corrective action you need to take if a critical limit is not met.
• What measures do you expect employees to take to correct the problem?
• Do your employees understand the corrective action?
• Can the corrective action be easily implemented?
• Are different options needed for the appropriate corrective actions, depending on the
process & monitoring frequency?
• How will these corrective actions be documented & communicated to management so the
system can be modified to prevent the problem from occurring again?
Whenever a critical limit is not met, a corrective action shall be carried out immediately.
Corrective actions may be simply continuing to heat food to the required temperature. Other
corrective actions may be more complicated, such as rejecting a shipment of raw oysters that
does not have the required tags or segregating & holding a product until an evaluation is done.
In the event that a corrective action is taken, you shall reassess & modify if necessary your food
safety system based upon the HACCP principles. Despite the best system, errors occur during
food storage & preparation. A food safety system based upon the HACCP principles is designed to
detect errors & correct them before a food safety hazard occurs.
It is a benefit to industry & regulators to be able to show that immediate action is taken to ensure
that no food product that may be injurious to health is served to or purchased by a customer. It is
important to document all corrective actions in written records.
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Establish Verification Procedure

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8.12. Establish Verification Procedure See Template (Principle 6)
Conduct On-Going Verification
• Description:
Because HACCP is a system to maintain continuous control of food safety practices,

implementation of the plan needs to be audited or verified. Verification is usually performed by
someone other than the person who is responsible for performing the activities specified in the
plan. That person might be a manager, supervisor, designated person, or the regulatory
authority.
There is on-going verification, which is conducted frequently, such as daily, weekly, monthly, etc.,
by designated employees of the establishment. It is important to note that routine monitoring
shall not be confused with audit or verification methods or procedures.
Verification is an oversight auditing process to ensure that the HACCP plan & SOPs continue to:
• Be adequate to control the hazards identified as likely to occur, &
• Be consistently followed (i.e., a comparison is made regarding observed, actual practices &
procedures with what is written in the plan).
On-going Verification activities include:

• Observing the person doing the monitoring: is monitoring being done as planned?
• Reviewing the monitoring records:
o Are records completed accurately?
o Do records show that the predetermined frequency of the monitoring is
followed?
o Was the planned corrective action taken when the person monitoring found &
recorded that the critical limit was not met?
o Do records of the calibration of monitoring equipment indicate that the
equipment was operating properly?
• Verification Procedures:
Procedures may include the following activities:

o Observe the person conducting the activities at the CCPs & recording
information,
o Check monitoring records,
o Check corrective action records,

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o Periodically review the total plan,

o Test product in process or finished product,
o Review equipment calibration records, &
o Review recording thermometer accuracy (large operations & some processes
such as large quantity cooks & chill operations or smokers, etc.)
• Verification Frequency:
Verification shall occur at a frequency that can ensure the HACCP plan is being followed
continuously to:
o Avoid adulterated/unsafe product getting to the consumer,
o Be able to take corrective action without loss of product,
o Ensure prescribed personnel practices are consistently followed,
o Ensure personnel have the tools for proper personal hygiene & sanitary
practices (e.g., hand washing facilities, sanitizing equipment, cleaning supplies,
temperature measuring devices, & sufficient gloves, etc.),
o Follow/comply with the control procedures established, &
o Conduct calibrations needed depending upon the type of equipment (some may
be verified daily & others annually).
Verification Observations/Documentation – Examples
• System verification:
o Receiving:
The manager reviews temperature logs of refrigerated products at various intervals such as daily
or weekly. An operation may want its HACCP Plan to specify that the manager check the
monitoring records daily if:
- Receiving constitutes a high volume, or
- Products include particular items such as fresh tuna, mahi-mahi, mackerel, etc.
(scombrotoxin-forming species).
o Chill step:
Weekly, the production manager checks the "chilling log'' that is maintained for foods that are
either left over or planned for later service. Recorded on the log sheet are the time the food is
placed into the cooler, its temperature, the type of container used (depth per SOP), &
measurements of the time & temperature involved in cooling the food.

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o Hand washing facilities & practices:
Daily, the manager checks the log maintained at the hand washing facilities & corrections made in
areas where ready-to-eat food is prepared. Less frequent checks are made in other areas of the
operation.
o Process verification:
The manager checks daily or weekly, the time/temperature monitoring records at all CCPs
(receiving, holding, preparation before cooking for scombrotoxin-forming seafood; cooking
time/temp for hamburgers, etc.)
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Establish Record Keeping & Documentation

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8.13. Establish Record Keeping & Documentation See Template (Principle 7)
In order to develop the most effective record keeping system for your operation, determine what
documented information will assist you in managing the control of food safety hazards. Some
recorded information shall already be part of your food safety system.
Your record keeping system can use existing paperwork, such as delivery invoices, for
documenting product temperature. Another method could be maintaining a log to record the
temperatures. A record keeping system can be simple & needs to be designed to meet the needs
of the individual establishment. It can be accomplished many different ways that are customized
to your operation as long as it provides a system to determine that activities are performed
according to the HACCP plan.
Accurate record keeping is an essential part of a successful HACCP program. Records provide
documentation that the critical limits at each CCP were met or that appropriate corrective actions
were taken when the limits were not met. Records also show that the actions performed were
verified.
Involve your employees in the development of your management system. Ask them how they are
currently monitoring CCPs. Discuss with them the types of corrective actions they take when a
critical limit is not met. Employees are an important source for developing simple & effective
record keeping procedures. Managers are responsible for designing the system, but effective day-
to-day implementation involves every employee.
The simplest record keeping system that lends itself to integration into existing operations is
always best. A simple yet effective system is easier to use & communicate to your employees.
Record keeping systems designed to document a process rather than product information may be
more adaptable within retail operators, especially if you frequently change items on your menu.
Accurately documenting processes like cooking, cooling, & reheating, identified as CCPs, provides
active managerial control of food safety hazards. Consistent process control by management
reduces the risk of foodborne illness.
Simple logs for recording refrigeration equipment temperature are perhaps the most common SOP
records currently maintained. However, product temperature records are commonly CCP records.
Other records may include:

• Writing the product temperature on delivery invoices,
• Keeping a log of internal product temperatures of cooked foods, &
• Holding shell stock tags for 90 days.

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Some retail operators have implemented comprehensive HACCP systems where records are
maintained for each CCP. These records may be quality control logs; but, they can also constitute
CCP records if they are designed to monitor activities that are, in fact, CCPs. The level of
sophistication of record keeping is dependent upon the complexity of the food operation. For
example, a cook-chill operation for a large institution would require more record keeping than a
limited menu, cook-serve operation.
Once a specific process has been shown to work for you, such as an ice bath method for cooling
certain foods, the frequency of record keeping may be reduced. In these instances, a record
keeping system provides a scheduled check (verification) of the process to ensure that it
effectively controls the risk factor.
This approach is extremely effective for labor-intensive processes related to:

• Cooking large volumes of food where a temperature check of each individual item is
impractical,
• Implementing a verified process will allow employees to complete the procedure within the
course of a scheduled work day,
• Cooling foods or leftovers at the end of the business day, or
• Maintaining cold holding temperatures of ready-to-eat potentially hazardous foods in walk-
in refrigeration units.
Conduct Long-Term Verification
Once your food safety system is implemented, you will need to confirm that it is effective over
time, an activity referred to in this document as long-term verification. You may benefit from both
internal (quality control) verifications & external verifications that may involve assistance from the
regulatory authority or consultants.
Long-term verification is conducted less frequently (e.g., yearly) than on-going verification. It is a
review or audit of the plan to determine if:
• Any new product/processes/menu items have been added to the menu,
• Suppliers, customers, equipment, or facilities have changed,
• The SOPs are current & implemented,
• The worksheets are still current,
• The CCPs are still correct, or if new CCPs are needed,
• The critical limits:
o Are set realistically & are adequate to control the hazard (e.g., the time needed
to cook the turkey to meet the internal temperature requirement), &

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• Monitoring equipment has been calibrated as planned.

Long-term verification helps the operator:
• Ensure the food safety management system is implemented & the HACCP plan is being
followed,
• Improve the system & HACCP plan by identifying weaknesses,
• Eliminate unnecessary or ineffective controls, &
• Determine if the HACCP plan needs to be modified or updated.
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Supporting Templates

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Prerequisite Programs Templates

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Management Policy

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Management Policy
It is the policy of this establishment to operate so that there is complete assurance that both customers & employees will receive the optimum
nourishment, & will never be made ill from our food, or be injured by a foreign object in our food.
In order to achieve this operating standard, we will be guided by the Dubai Municipality – Food Control Section Guidelines, our local & city rules, & this
HACCP Guidelines for Retail Premises2005 (Department Stores, & Food & Beverage Suppliers) Hazard Analysis Critical Control-Based, Food Safety Policy, Procedures, &
Standards Manual.
<Owner name & signature>
<Date>
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Maintenance & General Cleaning

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Procedures
(Note that separate form for Malignance only & separate form for General Cleaning)
Area: (name) Section:(e.g., meat preparation) Shift:(timing or shift name (e.g., morning)
(Where ¶) (How ¶) (When ¶)

Frequency &
Area Equipment/others Method
time
1. e.g., Kitchen 1. Floor According to manufacture requirements Daily/evening
2.
3.
4.
2. Other kitchens
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
Prepared by: _Name & Designation_. Checked by: _Name & Designation_. Approved by: _Name & Designation_.

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Schedule
(Where ¶) (How ¶) (Who ¶) (When ¶)

Area Equipment/others Method Name & Designation Frequency & time
1. e.g., Main Kitchen 1. Freezer According to the procedure John Daniel Daily/evening
2.
3.
4.
2. Other kitchens
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.

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Monitoring Schedule
(where ¶) (how ¶) (who ¶) (when ¶)

Job Done
Area Equipment/others Corrective Action Name & Designation Frequency & time
Yes No
1. e.g., Main Kitchen 1. Floor John Daniel Daily/evening
2.
3.
4.
2. other kitchens
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
Signature: _& Designation_.

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Approved Chemicals List
Date: / /2005
(who ¶) (Who ¶)
Supplier Name Materials supplied Description
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.

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Pest Control

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Pest Control

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Personal Requirements

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Weekly Internal Hygiene Check-up
Date: / /2005 Area: (name)
Personal Hygiene Checks

Cut/ Cleanness Jewelry
Hair Shoe Nail Sick Corrective Action
Name Wounds of uniform Watch / ring / earring
Not Long/
Long Yes No Yes Clean Dirty Yes No Yes No
Area Covered Dirty
1.
2.
3.
4.
5.
6.
7.
Area
Name of areas in case of more
1.
2.
3.
4.
5.
6.
7.

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Trained Personal
Area: (name) Section:(e.g., meat preparation) Shift:(timing or shift name (e.g., morning))
(where ¶) (Who ¶) (What ¶)

Area Name & Designation Type of training
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
Signature of trainer: _Name_& Designation_.

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Approved Food & Beverage Suppliers

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Supplier Approval Requirement Letter

To:
Supplier Name: <contact details>
Dear Sir or madam,

Since you are one of our current/potential suppliers, we would like to know about your Food Hygiene & Safety program. If you
have a HACCP program, we consider this to be part of your Food Hygiene & Safety program. It is very costly for us to receive a product or service
from a supplier that does not meet our expectations. Please answer the following questions & provide the material as appropriate concerning your
Food Hygiene & Safety plan & program to achieve each requirement. When we will visit you, we will expect that you be able to demonstrate that you
do each item effectively & are continually improving.
1. Who developed your HACCP program?
• Who validated your program as effective?
• Who are the members of your HACCP Team?
• How often do they meet?
• Describe your verification program.
2. Have you taught each employee who works with food the hazards associated with the task he/she performs & how to perform the necessary
controls?
3. What do you require of your suppliers in terms of ingredient HACCP controls?
4. Please tell us about your recall & emergency action program.
5. Describe the responsibilities of your Food Hygiene & Safety Control Team/Officer/Department.
6. What ingredient testing do you do?
7. What product testing do you do?
8. What are the critical limits, if you have them, for the biological, chemical, & physical hazards that are reasonably likely to be in the products
you provide to use?
In addition to the above, please provide specifications to us for the products we purchase from you.
We will appreciate your prompt response.
Sincerely,
<Your name & signature>

Dubai Municipality
Approved Food & Beverage Suppliers List
Date: / /2005
(who ¶) (Who ¶)
Supplier Name Materials supplied HACCP: Yes / No Contact information
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
Signature: _Name_& Designation_.

Dubai Municipality
Food Flow Requirements

Dubai Municipality
Monthly Food & Beverage Supplies Receiving Log
Date: / /2005
O
Date Time Supplier Food Item Appearance Temp. C Exp. Date Remarks

Dubai Municipality
Temperature Control

Dubai Municipality
Monthly Chiller Temperature Check list
Date: / /2005 Area: (name) Chiller No.:(1,2,3,etc.)
Chiller Temperature 0-5 ð C

Day Signature Remarks
8.00 12.00 16.00 20.00
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
Checked by: _Name_& Designation_.

Dubai Municipality
Monthly Freezer Temperature Check list
Date: / /2005 Area: (name) Freezer No.:(1,2,3,etc.)
Freezer Temperature -18 ð C or below

Day Signature Remarks
8.00 12.00 16.00 20.00
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
Checked by: _Name_& Designation_.

Dubai Municipality
Product Recall

Dubai Municipality
Product Recall
- Letter Template:
Date:
From: <details>
<details>
To:
Assistant Director of Public Health Department & Head of Food Control Section,
Food Control Section, PO Box: 67, Dubai – UAE
Pubic Health Dept., Tel: 04 – 2064201/2064220
Dubai Municipality Fax: 04 – 2231905/2064264
E: foodcontrol@dm.gov.ae
E: abdulrahmanmm@dm.gov.ae
Dear Sir,
We would like to inform you that we are currently recalling <name of the product> from Dubai market.
The recall was based on the following:
1. <The reason/s for the recall>
- The Recalled Product Identification:

<Name>,
<Code marks or lot numbers>,
<Establishment number (Local or Foreign)>,
<Date of production, date of importation or exportation if applicable, etc>
- The amount of recalled product involved, broken down as follows:

- <Total quantity of the recalled food originally in the company’s possession>
- <Total quantity distributed at the time of the recall>
- <Total quantity remaining in the company’s possession>

Dubai Municipality
- Areas of distribution of the recalled food:

<By areas>,
<Cities>,
<Provinces &, if exported>,
<By country>,
<Along with retailers’ & wholesalers’ names & addresses>
Thank you for your kind cooperation,
Yours truly,
<Person & food establishments name with signature>

Dubai Municipality
Sampling & Laboratory Analysis

Dubai Municipality
Food & Beverage Sampling Procedures (food, water, swabs, etc)
Area: (name) Section:(e.g., meat preparation) Shift:(timing or shift name (e.g., morning))
(Where ¶) (How ¶) (When ¶)

Area Equipment/others Method Frequency & time
1. e.g., Main Kitchen 1. Floor Swabs Monthly /evening
2.
3.
4.
2. Other kitchens
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

Dubai Municipality
Food & Beverage Sampling Schedule (food, water, swabs, etc)
Date: / / Area: (name) Section:(e.g., meat preparation) Shift:(timing or shift name (e.g., morning))
(Where ¶) (How ¶) (Who ¶) (When ¶)
Area Equipment/others Method Name & Designation Frequency & time

1. e.g., Main Kitchen 1. Floor Swabs John Daniel Monthly/evening
2.
3.
4.
2. Other kitchens 5.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

Dubai Municipality
Food & Beverage Sampling Monitoring Schedule (food, water, swabs, etc)
Date: / / Area: (name) Section:(e.g., meat preparation) Shift:(timing or shift name (e.g., morning))
(where ¶) (what ¶) (how ¶) (who ¶) (when ¶)

Job Done Comments Corrective
Area Equipment/others Name & Designation Frequency & time
Yes No Fit Unfit Action
1. e.g., Main Kitchen 1. Floor John Daniel Monthly/evening
2.
3.
4.
2. other kitchens
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

Dubai Municipality

Dubai Municipality
- Letter Template:
Date:
From: <details>
<details>
To:
Assistant Director of Public Health Department & Head of Food Control Section,
Food Control Section, PO Box: 67, Dubai – UAE
Pubic Health Dept., Tel: 04 – 2064201/2064220
Dubai Municipality Fax: 04 – 2231905/2064264
E: foodcontrol@dm.gov.ae
E: abdulrahmanmm@dm.gov.ae
Dear Sir,
Please note that our food establishment will be having a Retail Catering Event
1. Event name.
2. Date of event.
3. Time.
4. Number of people.
5. Vulnerable group (children, elderly, etc.)
6. Type of food.
7. Location.
8. Setup layout of preparation & display.
9. Contact person.
10. Other relevant information shall be submitted.
Thank you for your kind cooperation,
Yours truly,
<Person & food establishments name with signature>
Note: Points 6,7,8,9 & 10 are mandatory & shall be attached with the application form.

Dubai Municipality
Internal & External Events, Banquets or Mass Retail Operations Monthly Log
Date: / /2005
(what ¶) (Where ¶) (Who ¶)

(event) Details Contact information
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.

Dubai Municipality
Internal & External Audits

Dubai Municipality
Internal & External Audits Monthly Log
Date: / /2005
(who ¶) (When ¶) (What ¶)

Name Date & Time Audit Type Audit results
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.

Dubai Municipality

Dubai Municipality

Dubai Municipality
HACCP Implementation Templates

Dubai Municipality
Assemble HACCP Team

Dubai Municipality
HACCP Team
Date: / /2005
(Who ¶) (Who ¶) (What ¶)

Name Designation Qualification Responsibilities
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
Signature of the Team Leader: _Name_& Designation_.

Dubai Municipality
Process Description

Dubai Municipality
Process Description Template
Process 1 Process 2 Process 3
List menu foods: List menu foods: List menu foods:
Examples: Examples: Examples:
Salad greens Hamburgers Soups
fish for sushi soup du jour gravies
fresh vegetables hot vegetables sauces
oysters or clams served raw entrees for "special of the day" large roasts
tuna salad cooked eggs chili
Caesar salad dressing taco filling
coleslaw egg rolls
sliced sandwich meats
sliced cheese

Dubai Municipality

Dubai Municipality

Dubai Municipality
Process Flow

Dubai Municipality
Process Flow Diagram
Process:
Inputs Process Steps

Dubai Municipality

Dubai Municipality

Dubai Municipality

Dubai Municipality

Dubai Municipality
List all Hazards

Dubai Municipality
Hazard Analysis Sheet

Receiving:
Step Menu Item Hazard CCP Critical Limits Monitoring Corrective Actions Verification Records
>Microbial >Receive at 41°F/5
contamination. °C or below.
Examples: >Bacterial growth.
>Parasites. >Approved source.
Process 1 Salads >Scombrotoxin. Yes or No
Sushi >Ciguatera or other >Seafood HACCP
toxin contamination. plan.
>Chemical >Proper chemical
contamination. storage/use.
>Bacterial growth.
Examples:
>Parasites. >Approved source.
Process 2 Hamburgers Yes or No
>Scombrotoxin.
Mahi-mahi >Ciguatera or other >Seafood HACCP
>Bacterial growth.
Example: >Parasites. >Approved source.
Process 3 >Scombrotoxin. Yes or No
Soups
>Ciguatera or other >Seafood HACCP
SOPs
Process 1: Food preparation with no cook step - ready- to-eat food that is stored, prepared, & served.
Process 2: Food preparation for same day service - food that is stored, prepared, cooked, & served.
Process 3: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot held, & served.

Dubai Municipality

Storage:
>Receive at 41°F/5
>Bacterial growth.
°C or below.
>Cross contamination >Separate raw
from ready-to-eat
Examples: food.
>Parasites. >Freeze fish to be
Process 1 Salads Yes or No consumed raw @
Sushi -4°F/15 °C for 7
days or
-31°F/0 °C for 15
hours.
>Receive at 41°F/5
>Bacterial growth.
°C or below.
Examples:
>Scombrotoxin. >Separate raw
Process 2 Hamburgers Yes or No from ready-to-eat
>Cross
food.
Mahi-mahi contamination.
>Receive at 41°F/5
>Bacterial growth.
°C or below.
>Scombrotoxin. >Separate raw
Example:
Process 3 Yes or No from ready-to-eat
>Cross
Soups food.
contamination.

SOPs
Process 1: Food preparation with no cook step - ready-to-eat food that is stored, prepared, & served.

Dubai Municipality

Preparation:
>Receive at 41°F/5
°C or below or use
>Bacterial growth.
time to control
growth.
Examples: >Cross >Separate raw
Process 1 Salads contamination. from ready-to-eat
Yes or No
food.
Sushi >Contamination from >Restrict ill
employees. employees; control
bare hand contact
>Receive at 41°F/5
°C or below or use
>Bacterial growth.
time to control
growth.
Examples: >Cross >Separate raw
Process 2 Hamburgers contamination. from ready-to-eat
Yes or No
food.
Mahi-mahi >Contamination from >Restrict ill
bare hand contact
>Receive at 41°F/5
°C or below or use
>Bacterial growth.
time to control
growth.
>Cross >Separate raw
Example:
Process 3 contamination. from ready-to-eat
Yes or No
Soups food.
>Contamination from >Restrict ill
bare hand contact
SOPs

Dubai Municipality

Dubai Municipality

Cooking:
Examples:
Process 1 Salads Does not apply
Sushi
>Cook to Product
>Bacterial, parasitic,
Examples: Internal Temp &
Process 2 Hamburgers or viral survival or Yes or No
Time.
Mahi-mahi growth.
See next table.
>Cook to Product
Internal Temp &
Example:
Process 3 or viral survival or Yes or No
Soups Time.
growth.
See next table.
SOPs

Dubai Municipality
Product Temp. °F Temp. °C Remarks

Egg & Egg Dishes Eggs Cook until yolk & white are firm
Egg casseroles 160 71
Egg sauces, custards 160 71
Ground Meat & Meat Mixtures Turkey, Chicken 165 73

Beef, Veal, Lamb, Pork 160 71
Fresh Beef, Veal, Lamb Medium Rare 145 65

Medium 160 71
Well Done 170 76
Fresh Pork Medium 160 71

Well Done 170 76
Ham Fresh (raw) 160 71

Fully cooked (to reheat) 142 65
Cooked commercially, vacuum

Roast Beef 142 65
sealed, & ready-to-eat
Poultry Chicken, Turkey-whole 180 82

Chicken, Turkey-dark meat 180 82
Poultry-breast 170 76
Duck & Goose 180 82
Stuffing Cooked alone or in bird 165 73
Sauces, Soups, Gravies, Used with raw meat, poultry, or

Bring to a boil
Marinades fish
Seafood Fin Fish Cook until opaque & flakes easily with a fork
Shrimp, lobster, crab Shall turn red & flesh shall become pearly opaque
Scallops Shall turn milky white or opaque & firm
Clams, mussels, oysters Cook until shells open
Leftover 165 73

Dubai Municipality
Product Final Internal Temperature Time

Poultry, Wild Game Animals, Stuffed Fish, Stuffed Meat, Stuffed Pasta, Stuffed Poultry, Stuffed
165°F/73 °C 15 seconds
Ratites Or Stuffing containing: Fish, Meat, Poultry or Ratites.
Animal foods cooked in a microwave oven. 165°F/73 °C; food rotated, stirred, covered Cover & allow to stand for 2 minutes
Pork, ratites, or injected meats. 155°F/63 °C 15 seconds
Ground meat, fish, or game animals commercially raised for food. 155°F/63 °C 15 seconds
Game Animals under a voluntary inspection program. 155°F/63 °C 15 seconds
Raw shell eggs that are NOT prepared for immediate service. 155°F/63 °C 15 seconds
Raw shell eggs broken & prepared in response to consumer order & for immediate service. 145°F/62 °C 15 seconds
Fish & Meat including Game Animals except as specifically referenced on this chart. 145°F/62 °C 15 seconds
Fruit & vegetables cooked for hot holding. 140°F/61 °C or above Instantaneous
Ready-to-eat food from a commercially sealed container for hot holding. 140°F/61 °C or above Instantaneous
Ready-to-eat food from an intact package (from a food processing plant inspected by the 140°F/61 °C or above Instantaneous
regulatory authority with jurisdiction over the plant) for hot holding.
Beef Roast/Corned Beef Roasts Preheated Oven Temperatures. LESS THAN 10 lbs.
- Still Dry: 350 °F/176 °C or more
- Convection: 325 °F/162 °C or more
- High Humidity: 250 °F/121 °C or less
MORE THAN 10 lbs
- Still dry: 250 °F/121 °C or more
- Convection: 250 °F/121 °C or more
- High Humidity: 250 °F/121 °C or less
5b. Beef Roast/Corned Beef Roasts 5b. ACHIEVE ONE OF THE FOLLOWING:
Internal Food Temperature for Specified Amount of Time. - 130°F/54 °C - 121 Minutes
- 132°F/55 °C - 77 Minutes
- 134°F/56 °C - 47 Minutes
- 136°F/57 °C - 32 Minutes
- 138°F/58 °C - 19 Minutes
- 140°F/60 °C - 12 Minutes
- 142°F/61 °C - 8 Minutes
- 144°F/62 °C - 5 Minutes
- 145°F/63 °C - 3 Minutes
Back to program or Back to top
Dubai Municipality
Cooling:
Examples:
Sushi
Examples:
Process 2 Hamburgers Does not apply
Mahi-mahi
>Bacterial growth. > Cool food from

140°F/61 °C to 70
°F/21 °C within 2
hours & from 70
°F/21 °C to 41°F/5
°C within 4 hours.
Example: >Cross >Separate raw
Process 3 Yes or No
Soups
contamination. from ready-to-eat
food.
>Contamination from >Restrict ill

employees or employees; control
equipment. bare hand contact.
SOPs
Process 1: Food preparation with no cook step - ready to eat food that is stored, prepared, & served.

Dubai Municipality
Reheating:
Examples:
Sushi
Examples:
Process 2 Hamburgers Does not apply
Mahi-mahi
>Bacterial, parasitic, >Reheat to

Example:
Process 3 or viral survival or Yes or No 165°F/73 °C within
Soups
growth. 2 hours.
SOPs
Process 2: Food preparation for same day service - food that is stored, prepared, cooked , & served.

Dubai Municipality
Holding:
Examples:
Process 1 Salads or viral introduction, >41°F/5 °C
Yes or No
Sushi survival, or growth.
>Bacterial, parasitic, >140°F/61 °C

Examples:
Process 2 Hamburgers or viral introduction, Yes or No or
Mahi-mahi survival, or growth. 41°F/5 °C
>Bacterial, parasitic, >140°F/61 °C

Example:
Process 3 or viral introduction, Yes or No or
Soups
survival, or growth. 41°F/5 °C
SOPs

Dubai Municipality
Set Up & Packing:

>Bacterial Growth. >41°F/5 °C
Examples:
>No bare hand
Process 1 Salads >Microbial
Yes or No contact or
Sushi contamination from
equivalent
employee.
alternative.
140°F/61 °C
>Bacterial Growth or
Examples: 41°F/5 °C
Process 2 Hamburgers Yes or No
>No bare hand
Mahi-mahi >Microbial
contact or
contamination from
equivalent
employees.
alternative.
140°F/61 °C
>Bacterial Growth. or
Example: 41°F/5 °C
Process 3 Yes or No
Soups >No bare hand
>Microbial
contact or
contamination from
equivalent
employees.
alternative.
SOPs

Dubai Municipality
Serving:
Examples: >Bacterial, parasitic,
Process 1 Salads viral, or physical Yes or No
Sushi contamination.
Examples: >Bacterial, parasitic,

Process 2 Hamburgers viral, or physical Yes or No
Mahi-mahi contamination.
Example:
Process 3 viral, or physical Yes or No
Soups
contamination.
SOPs
Process 2: Food preparation for same day service - food that is stored, prepared, cooked , & served.

Dubai Municipality

Dubai Municipality

Date:
Apply HACCP Decision Tree to each step with identified hazards (Answer the questions in sequence)
Q1. Is there a hazard at this process step? What is it?
Yes No Not a CCP
Q2. Do preventative Measures exist for the identified hazards? Modify step process or product?
Yes
No
Yes
Q3. Is the step specifically designed to eliminate or reduce the likely Is control necessary at this
Æ
occurrence of the hazard to an acceptable level? step for safety?
Yes No
No
Not a CCP
Q4. Could the contamination occur at or increase to an acceptable levels?
Yes No Not a CCP
Q5. Will a subsequent step or action eliminate or reduce the hazards to an acceptable level?
No CCP
Yes
Not a CCP

Dubai Municipality
Establish Critical Limits

Dubai Municipality
HACCP Plan
Date:
1 2 3 4 5 6 7 8 9 10
CCP Hazard Critical Limits Monitoring Corrective Actions Verification Records

for each
Preventive What How Frequency Who
measure

Dubai Municipality
Establish a Monitoring System

Dubai Municipality
Establish a Monitoring System

Dubai Municipality

Dubai Municipality

Dubai Municipality

Dubai Municipality

Dubai Municipality

Dubai Municipality

Dubai Municipality
Regulator Recommendation

Dubai Municipality
10. Regulator Recommendation
1) Every Food & Beverage Suppliers & Retail operators shall have & implement a
written HACCP Program.
2) A HACCP plan shall be specific to each food retail operation location & each product:
raw, processed or handled within the establishment, or pre-packed food items.
3) The HACCP plan shall:

a) List the food safety hazards.
b) List the CCPs.
c) List the critical limits.
d) List the monitoring procedures.
e) List predetermined corrective-action plans.
f) List the verification measures.
g) Provide for a system of Monitoring records.
4) The HACCP plan shall be signed & dated by:

a) The most responsible individual at the retail operators.
b) This signature shall signify that the HACCP plan has been accepted for implementation by
the firm.
5) Corrective action:
a) Whenever a deviation from a critical limit occurs, a retail operator shall take corrective
action.
6) Every retail operator shall verify:

a) That the HACCP plan is adequate to control the food-safety hazards.
b) That the HACCP plan is implemented effectively.
7) Records required by the regulation:

a) Prerequisite Programs Manual.
b) HACCP Manual.
8) The HACCP – trained individual shall prepare:

a) Prerequisite Programs Manual.
b) HACCP Manual.
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Dubai Municipality
The End
HACCP Guidelines & Requirements for Retail

Premises2005
Issued on Jun 2005
foodcontrol@dm.gov.ae

HACCP Guidelines Requirements For Retail Operators 2005

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HACCP Guidelines Requirements For Retail Operators 2005

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Food Control Section 2005

Public Health Department www.dm.gov.ae

HACCP Guidelines & Requirements for Retail

Issued on July 2005

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2. Determine the critical control points (CCPs):

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• Facilitate the implementation of Risk Management based program in Hotels, department

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interpretation & guidance on the application of the law.

transported, stored, prepared & displayed in Dubai.

Establishments covered by these Guidelines:

Retail Operators includes:

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• These regulations/procedures of the manual describe how each task is to be completed.

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• Retail Food Alliance.

• Food & Agricultural Organization – FAO.

• Food & Drug Administration – FDA.

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Ambient (Room) Temperature: (see Danger Zone, End Point Temperature)

(see Antibiotic, Disinfectant)

Assessment: (see Audit, Environmental Health Officer (EHO), Inspection)

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(see Accreditation, Inspection)

Bacteria: (see Microorganism)

dried foods such as soft drinks, crisps & biscuits.

(see Contamination, Chemical/Physical Hazards, & Intoxication)

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(see Decision Tree)

(see Contamination, Biological/Physical Hazards, & Intoxication)

(see Cleaning, Cleaning Schedule)

(see Clean, Cleaning Schedule)

(see Disinfectant, Sanitation Schedule, Sanitizer, Sanitary)

Commercially Sterile: (see Sterile)

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(see Enforcement Officer, Environmental Health Officer)

according to established procedures e.g. the temperature of a refrigerator is maintained at 5 °C &

the temperature of the food in it is recorded on a daily basis.

(see Biological/Chemical/Physical Hazards, Cross-Contamination, Intoxication)

cooking is stopped & the beef burger is served.

Core or Centre Temperature:

during cooking was maintained at 70 °C for 2 minutes.

supplies at the correct temperature of ≤ 5 °C.

(see Target Level, Tolerance)

minimum value to which a physical, chemical or biological parameter shall be controlled at a

(see Core Temperature, Temperature Probe)

(see Gastroenteritis, Foodborne Outbreak, Food Poisoning)

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(see Gastroenteritis, Foodborne Illness, Food Poisoning)

(see Gastroenteritis, Food Illness, Biological/Chemical Hazards)

(see ‘Best-before’ Date)

(see Moulds, Yeasts)

(see Foodborne Illness, Foodborne Outbreak, Food Poisoning)