CLAUSE TOPIC

1 Preliminary Provisions
1.1 Introduction
1.2 Purpose
1.3 Application
1.4 Scope
1.5 Guiding Principles
1.6 Definitions
Licensing, Permits, Approvals, Construction, Design and
2 Facilities

2.1 Trade License, Approvals and permits

2.2 Approval of Construction Plans and Specifications
2.3 Site and Location
2.4 General Requirements for Design and Construction
2.5 Spatial Requirements
Floor, Walls, Ceilings, Exterior Protective Barriers and
2.6 Openings
2.6.1 Floors
2.6.2 Walls and Ceiling
2.6.3 Exterior Protective Barriers and Openings
2.7 Floor Drains
2.8 Stairs and Mezzanines
2.9 Equipment and Utensils
2.9.1 Equipment and utensils Design and Layout
2.9.2 Location of Equipment
2.9.3 Fixed Equipment
2.9.4 Calibration and Standardization
2.1 Lighting
2.11 Ventilation
2.12 Storage Areas
2.13 Water Supply
2.13.1 Source of Water
2.13.2 Water Storage and Transportation
2.13.3 Water Coolers and Dispensers
2.13.4 Water Filters
 2.14 Sewage and Solid Waste Disposal
2.15 Grease Traps
2.16 Plumbing System
2.17 Overhead Utility Lines
2.18 Hand wash Stations
2.19 Toilet Facilities and Dressing Areas
2.2 Cleaning Facilities
2.21 Temporary Food Establishments & Facilities
2.22 Liquid Foods and Ice
2.23 Self-Service Beverages
2.24 Vending Machines
2.24.1 Beverages in Paper-Based Packaging
2.24.2 Vending of High-Risk Foods
2.25 In-house filling of drinking water
2.25.1 General requirements
2.25.2 Storage condition
3 Control of Hazards in Food
3.1 Management of Food Safety
3.1.1 Management – Person in Charge

3.1.2 Roles and Responsibilities of Person in Charge

3.1.3 Food Safety Management Systems

3.2 Food Handling and Processing

3.2.1 General requirements for processing food

3.2.2 Food Source

3.2.3 Food Receiving

3.2.4 Food Additives
3.2.5 Handling Raw Food
3.2.6 Handling of Chilled and Frozen Food
3.2.7 Thawing
3.2.8 Cooking Raw Foods of Animal Origin
3.2.9 Canning

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

3.2.11 Hot Holding
3.2.12 Cooling after Cooking
3.2.13 Cooling from Room Temperature
3.2.14 Reheating Cooked Foods for Hot Holding
3.2.15 Reheating Cooked Food for Immediate Service
3.2.16 Use of Microwave for Cooking or Reheating
3.3 Time as a Safety Control
3.4 Storage, Transportation and Distribution of Food Products

3.4.1 Food Transportation and Distribution

3.4.2 Temperature Control during Storage and Transportation

3.4.3 Handling and Transfer of Foods

3.4.4 Storage Procedures
3.4.5 Disposal of Food
3.5 Preventing Food and Ingredient Contamination
3.5.1 Preventing Microbial Contamination
3.5.2 Physical and Chemical Contamination
3.6 Control of Allergens

3.6.1 General Requirements for Allergen Management

3.6.2 Management of Allergens
3.6.3 Labelling of food with allergens

3.6.4 Providing allergen information to non-packaged food

3.6.5 Precautionary allergen labelling

3.6.6 Free-from Allergen Claims

3.7 Packaging
3.7.1 General Requirements for Packaging Materials
3.7.2 Protection of Food Content
3.7.3 Food Containers

3.7.4 Returnable and Cleaning-for-Refilling

3.8 Safety of egg and egg-based products

3.9 Specialized Processing Methods

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

3.9.2 Raw Ready to Eat Foods of Animal Origin

3.9.3 Reduced Oxygen Packing

Water activity and acid ingredients to control growth of
3.9.4 pathogens

3.9.5 Smoking and Aging

3.1 Variance plan

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

4 Cleaning and Maintenance
4.1 General Requirements Pertaining to Maintenance
4.2 Cleaning and Disinfection
4.2.1 General Requirements Pertaining to Cleaning
4.2.2 Cleaning Facilities
4.2.3 Cleaning and Disinfection Process
Chemicals and Technologies used for Cleaning and
4.2.4 Disinfection
4.2.5 Cleaning Tools and Equipment
4.2.6 Cleaning and Disinfection Program

4.3 Pest Management

4.4 Prevention and Control of Pest Infestation

4.5 Use of Chemicals and Toxic Substances
5 Personal Hygiene
5.1 Personal Health and Illnesses
5.2 Injuries

5.3 Personal Hygiene Practices

5.4 Personal Habits

5.5 Visitors
6 Training for Food Safety
6.1 Role of the Person in Charge
6.2 Training Program
6.3 Continuing Educational Training
Provisions and Requirements Applicable to Import, Sale
7 and to Export of Foods

7.1 Pre-Import Requirements:

7.2 Post-Import Requirements

8 Miscellaneous

8.1 Food Labelling

8.2 Product Shelf Life

8.3 Product Menu in Food Service Establishments
 8.4 Filtration and Disinfection Facilities for Fish Tank Water
8.5 Single-Use Items
8.6 Animals and Pets
8.7 Handling of Non-Halal Food/Product
8.7.1 General Requirements
Requirements for Imports, Purchase and Sale of Non-Halal
8.7.2 Food/Products

8.7.3 Requirements for Storage of Non-Halal Food/Products

8.7.4 Requirements for Preparation of Non-Halal Food/Product

8.7.5 Serving Non-Halal Food/Products in Food Outlets
8.7.6 Sale of Non-Halal Food/Products

8.8 Product Traceability and Recall

8.9 Customer Complaint Handling
8.1 Emergency Preparedness Plan
8.11 Use of Wood in Food establishment
8.12 Use of Linens and Other Accessories
8.13 Food Fraud
Annex 1 – Reduction of Contributing Factors of Foodborne
Illness
Annex 2 - Guidelines for Microbiological Testing of Ready-
to-Eat Foods
Annex 3 – Requirements Pertaining to Implementation of
Food Safety Management System
Annex - 4- Requirements Pertaining to Food Safety and
Nutrition Trainings
Learning Objectives for Food Safety Trainings
Annex 5 – Requirements for Layout and Design of Food
Establishments
9 Foodwatch Platform
9.1 Overview of the Foodwatch platform

Registration of Food Handlers, Equipment, Preparation

9.2 area, Food

9.3 Supplier and Service Management on Foodwatch

9.4 Use of Foodwatch Connect for self inspection

9.5 Foodwatch - Action and Corrective Action Management

10 Food Inspection Management

11 FIRS-ZAD System for food import and re-export

 Mandatory

Basic- Food
Basic Food Basic- Delivery Service PIC-
Description Safety Personnel Module PIC Advanced

Outline the process of approval

Explain the importance of verifying

licensing, specific business activities to
carryout a specific function
Link this to supplier approval
Use of Foodwatch for tracing
Emphasis on reporting illness, incidents

Explain the typical process flow of food from

source to plate and where contaminants and
control come
Short outline on key steps and control
measures in a flow chart

Importance of Licensing and business

activity checks
Explain how source can be verified

Exolain receiving steps in a simple manner

Basic steps for transportation, delivery,
receiving checks

Emphasis on practices for delivery personnel

Emphasis on practices for delivery personnel

Emphaisis on stepsl for receiving personnel

Foodwatch

Introduction to common allergens and

consequences

If process is
relevant
If process is
relevant
If process is
relevant

Egg safety measures as applicable

Steps of cleaning and disinfection

Use of cleaning tools, storage of tools

Basic cleaning chemicals and their use
Common pests
Optional Optional

Emphasise on preventive measures, common

controls
Maintianing pest contract
Use of Foodwatch for PICs only

Basic measures
Precautions and reporting

Highlight practices including handwashing

Highlight practices including handwashing

Common causes of outbreaks

Understand how each supplier or service

provider and their services can be managed
on Foodwatch inlcuding Training, Pest
management, food supplies etc

Understand how actions are reported and

acted up on by PIC, Technical Contact,
Technical Expert etc
Overview of food inspection system and how
to use the system to provide corrective
action

Understand the purpose of the service and

how the food traceability is maintained in
Dubai from the port
 FSMS
Consultants/A
HACCP Team HACCP Team uditors/Traine
Members Leaders Trainers- Basic Trainers- PIC rs
If process is
relevant
If process is
relevant
If process is
relevant

If process is
Optional relevant
If process is If process is
relevant relevant
If process is
Optional relevant
If process is
Optional relevant
If process is
Optional relevant
If process is
Optional relevant
If process is
Optional relevant
If process is
Optional relevant
 If process is
Optional relevant
If process is
Optional relevant

Relevant
Optional Foods
Relevant
Optional Foods
Relevant
Optional Foods
Relevant
Optional Foods
Relevant
Optional Foods
Relevant
Optional Foods
 Relevant
Optional Foods

Relevant
Optional Foods

Relevant
Optional Foods

Optional
 PIC
Business Type Requirement

Bakery/Confectionery Cat. I

Meat, egg/cream/ milk based One per shift present in the

Products production area

Bakery/Confectionery Cat. II

Bread, chocolate, sweets, One per establishment

sugar confectionery

Fishmonger/ Fish stall One per establishment

Butcher shop One per establishment

Fruit and Vegetables stall

One per establishment
Raw whole vegetables only

Grocery
One per establishment
Pre-packed food only

Departmental
Store/Supermarket Cat. I
One in each counter where open
Mixed activities, open display high-risk food is handled
of open high-risk foods and
preparing to order

Departmental Store/
Supermarket Cat. II
One per shift
Pre-packaged food only
Vending Machine Requiring
One per license
temperature control

Food kiosks Cat. I

One per license
Confectionary

Food kiosks Cat. II

One per kiosk
Cooked foods

Catering company Cat. I

One per shift per kitchen
(depends on the size)
With preparation at service site

Catering company Cat. II

One per shift
With only hot holding at service
site

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

One per shift present in the

Hospital kitchen
production area

One per shift present in the

Nursing Home
production area

Day Care, Pre-school, School

Cat. I
One per shift present in the
production area
 One per shift present in the
production area
Production/preparation

Day Care, Pre-school, School

Cat. II
One per establishment
Tea, coffee, snacks only

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

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

One per shift present in the

Cafeteria and café
kitchen

One per shift present in each

Hotels
kitchen

One per shift present in the

Manufacturing Plants
production area

Food Trading Companies One per establishment

 Qualifications

Advanced PIC Certification

PIC Certification

PIC Certification

PIC Certification

PIC Certification

PIC Certification

Advanced PIC Certification

Advanced PIC Certification

License holder/manager with PIC Certification

PIC Certification

Advanced PIC Certification

Advanced PIC Certification

Advanced PIC Certification

Advanced PIC Certification

Advanced PIC Certification

Advanced PIC Certification

Advanced PIC Certification

and additional qualification with Nutrition Module

Advanced PIC Certification

and additional qualification with Nutrition Module

Advanced PIC Certification

Advanced PIC Certification

Advanced PIC Certification

Advanced PIC Certification

PIC Certification

PIC Certification
 Business Type

Bakery/Confectionery Cat. I

Meat, egg/cream/ milk based Products

Bakery/Confectionery Cat. II

Bread, chocolate, sweets,

sugar confectionery

Fishmonger/ Fish stall

Butcher shop

Fruit and Vegetables stall

Raw whole vegetables only

Grocery Stores

Departmental Store/Supermarket

Food Handlers involved in food production

Food handlers who are not invovled in food

production

Food kiosks
Confectionary

Food kiosks with Food Preparation

Cooked foods

Catering companies

With preparation at service site

Catering companies in Labour

Accomodation

With only hot holding at service site

Central Kitchens of restaurants or

catering companies

Hospital kitchen

Nursing Home

Schools with Food Production

Production/preparation

Schools with Food Display Only

Tea, coffee, snacks only

Restaurants/Cafeteria

Preparation of food and service

Café/Coffee shop with no preparation

No food preparation

Food stores/Mini mart/Gas station

No food preparation

Hotels- Food production staff

Hotel- Non Food Handling Staff

Manufacturing
Module will depend on the nature of work of
the person. If the person is involved in
handling open food, Food Service module is
necessary

Food Trading Companies

Drivers/Delivery Bike
 Basic Food Safety Training Module

Basic- Food Service

Basic- Food Service

Basic

Basic

Basic

Basic

Basic- Food Service

Basic

Basic
Basic

Basic- Food Service

Basic -Food Service

Basic -Food Service

Basic -Food Service

Basic -Food Service

Basic -Food Service

Basic -Food Service

Basic
Basic- Food Service

Basic

Basic

Basic- Food Service

Basic

Basic/Basic Food Service

Basic

Basic-Food Delivery

Name of the Training Centre
Name of the course
Total Training Hours
Module Unit
Bobby Krishna Thulasi:
Provide the name of the Bobby Krishna Thulasi:
Name of the sub topic,
main topic. Eg: Food
Safety Management in example, Cooking, pest
Dubai, Pre-requisite management
program
Learning Objectives Target Competency
Bobby Krishna Thulasi:
Name of the sub topic,
example, Cooking, pest
management
Time Required Mode of Delivery
Bobby Krishna Thulasi:
What competencies can be
achieved through this
Slide Number
Bobby Krishna Thulasi:
Bobby Krishna Thulasi:
Provide the time required
Indicate the mode of
to deliver the unit
delivery. Eg:
Presentation, Case study
with discussion, Q & A,
Quiz
Bobby Krishna Thulasi:
mention any other
Notes relevant information
bby Krishna Thulasi:
dicate the mode of
ivery. Eg:
sentation, Case study
h discussion, Q & A,
iz
Krishna Thulasi:
n any other
t information