Desktop Audit

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 Main PIC Responsibilities

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Cross Contamination Prevention

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 Active Managerial Control

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Time and Temperature Control

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 Cleaning and Disinfection

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 Hygiene Standards

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 Emergency Control

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 Source (Supplier) Safety

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 Desktop Audit

• You have been asked to help out a local restaurant

while the manager is away.
• You are now their ‘PIC’ and must deal with any
problems that arise
• Focus on two areas of problem solving:
• Solving the immediate problem
• Preventing the problem in future
• Write down your answers while you observe scenes
from the restaurant

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Cross Contamination Prevention

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Cross Contamination Prevention

© 2013 Taylor Shannon International Ltd.

 Active Managerial Control

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Time & Temperature Control

© 2013 Taylor Shannon International Ltd.

Time & Temperature Control

© 2013 Taylor Shannon International Ltd.

 Cleaning & Disinfection

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 Hygiene Standards

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 Emergency Control

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 Emergency Control

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 Source Safety

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Food Safety Regulations
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 Introduction

• The following material provides an introduction to:

• the UAE regulatory structure,
• Dubai legislation,
• the inspection protocol,
• reporting systems.
• It has been developed by Dubai Municipality to
support businesses in their understanding and
compliance of legal requirements

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 Key Terms

• UAE (United Arab Emirates): Dubai, Abu Dhabi, Sharjah,

Ajman, Umm Al Quwain, Ras al-Khamia, Fujairah

• GCC: Gulf Co-operation Council (UAE, Saudi, Kuwait, Qatar,

Bahrain, Oman)

• GSO: GCC Standardisation Organisation

• ESMA: Emirates Standardization and Metrological Authority
• Codex: International standards organisation
• FCD: Food Control Department (Dubai)

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 Dubai Municipality

Health Safety & Environment Control Sector

Food Control Department

Food Studies & Animal Products Food Inspection Food Trade

Planning Section Control Section Section Control Section

Research & Analysis

Hotels Food imports
Layout approval Departmental
Restaurants and exports
Training programs stores
Cafeterias
Consultancy work Supermarkets
Groceries
Special permissions Manufacturers
Cafes
Shelf life approval

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 UAE Regulations

• Most of the Food Regulations are based on GCC standards,

especially for imports, exports and prepackaged foods
• Current regulations for import and export are based on
GSO standards issued in 2007
• In the absence of GCC standards, Regulations are set by ESMA
• Most of the standards are consistent with Codex standards
• Each Emirate has a separate body to monitor food related
issues, e.g.
• Dubai Municipality in Dubai
• ADFCA in Abu Dhabi

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 UAE Regulations

• Federal Law:
• Made by the ministers
• Applicable to all the Emirates
• Directives:
• Issued either by ministers or by the council of directors
• Known as Local orders
• Administrative Orders, Codes of Practice, Guidelines:
• Issued by each Emirate
• Approved and issued by the Director General of the
respective Municipalities

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 Legislative Review Dubai

1. Local order No. 23/1983 on

Food Item labels
2. Federal law No. 4/1989 on
curbing fraud and deception
3. Local order No. 51/1990 on
Food Control and Regulation
Dealing in Food Items
4. Administrative Order No.
20/2007 on Requirements for
sale of food in Dubai
5. Local order No. 11/2003
Concerning Public Health and
Community Safety in Dubai

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 Local order No. 11/2003

• Article (5): Subject to any other restrictions or

conditions of licensing establishments and
companies in the Emirate, the licensing and renewal
of license of food stuff establishments shall be
subject to the approval of the competent
department
• Article (6): Food Stuff imported, exported or dealt
with in the Emirate by food stuff establishments shall
be subject to full supervision and health control by
the competent department and to the restrictions,
standards and conditions determined in this respect

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 Local order No. 11/2003

• Article (7): Fraudulent food stuff may not be dealt with in

the Emirate

• Article (8): Spoiled or damaged food stuff or food stuff

which is harmful to public health may not be dealt with in
the Emirate

• Article (9): Food stuff manufactured, produced, processed

or preserved by use of modern technology or to which any
food additives are added prior to obtaining a permission
for the same from the competent department, may not be
imported, exported or dealt with

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 Local order No. 11/2003

• Article (10): Packed or bottled food stuff may not be

dealt with in the emirate unless it fulfills the
requirements of the food label approved in this
respect

• Article (11): No shipment of food stuff may enter the

emirate through its marine ports, airports, or land
entry points, unless it is accompanied by the
documents and health certificates approved by the
country of origin, and the slaughter certificates in
accordance with the Islamic Sharia

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 Local order No. 11/2003

• Article (12): The competent department shall issue

the proper resolutions for prohibiting the dealing
with, withdrawal, destruction or re-export of the
food stuff at the expense of the owner thereof in the
case of approving that the same is in violation of the
standard specifications of the health or Sharia
conditions, restrictions on standards approved by
the department in this respect, in the case of
approving through laboratory tests that the same is
not fit.

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 Local order No. 11/2003

• Article (12) continued: The department may take

samples from any food stuff imported or locally dealt
with for the purpose of laboratory test in order to
ensure the fitness of the same and its conformity
with the conditions and standards

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 Local order No. 11/2003

• Article (17): The competent department may permit

food stuff establishments and animal needs
establishments to enter their food stuff and feeds
shipments imported into the Emirate on a temporary
basis pending the issuance of the final results of the
laboratory tests, re export, destruction or transit to
any other place via the lands of the emirate, upon
payment of the financial deposits determined under
this order.

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 Local order No. 11/2003

• Article (19): The executive regulation of this order

shall specify the health and technical specifications,
restrictions, rules, standards and contortions
required for the health and safety of the food stuff in
the field of:
• Import, export, dealing with food stuff
• Food stuff safety and fitness for human consumption
• Specification and the approval of the validity periods
of the food stuff and their storage circumstances
• Identifying labels

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 Local order No. 11/2003

• Permitted and restricted food additives

• Temporary entry of food stuff not confirming with health
conditions
• Destruction of nonconforming food stuff
• Basis and procedures for collection, testing and analysis of food
samples
• Evaluation of local food stuff industries
• Granting permission to food stuff establishments
• Health requirements for the safety of food stuff
• Approval of training programs
• Approval of food stuff control program and health risk
management

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 Food Inspection Scoring

• The inspectors conduct unannounced inspections in

food establishments
• To assess food hygiene
• For each violation, the establishment loses points
• Each violation has a specific point based on risk
• The assessment is done for a total score of 100

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 Grading of Food Premises

A B
100 - 90%
89 - 75% C
74 - 60% D
59 - 45% E
44 - 30%

Closure

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 Grading of Food Premises

• According the assessment, the inspection frequency

is decided as follows:
GRADE HIGH MEDIUM LOW
RISK RISK RISK
E 2 Weeks 3 Weeks 4 Weeks
D 4 Weeks 6 Weeks 8 Weeks
C 6 Weeks 8 Weeks 10 Weeks
B 12 Weeks 16 Weeks 18 Weeks
A 16 Weeks 20 Weeks 26 Weeks

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 Results: Inspections

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Inspection Summary & Corrective Action

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 Expected Outcomes

• Corrective action must be taken immediately after

the inspection
• Critical violations must be addressed
immediately
• Non critical violations must be rectified before
the next inspection

• In the case of repeated violations, establishments

will be liable for penalties

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 Non-Halal Foods

• Special permission from FCD is required to handle

non-halal foods

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 Complaint Reporting

• All complaints must be recorded in the format

provided by FCD

• Certain complaints from customers require urgent

reporting:
• Sale of expired foods
• Complaints related to suspected food poisoning
• Other complaints may be notified to the FCD
inspector via e-mail

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 Illness Reporting

• FCD requires sick employees to report to PIC

immediately
• Sick employees must be excluded from direct
handling of food

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 Special Permissions

Special permissions are required for:

• Outdoor events
• Outdoor vending / cooking
• Mass catering (more than 500)
• Sale of food to schools
• Shelf life approvals for high risk foods

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Question Session
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 Question Cards

• Please write any questions you have on the cards

handed out
• These will be reviewed and answers given
wherever possible
• Make sure you ask about anything you are not
sure of, to be ready for the exam.

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Revision Quiz
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 Question One

• Which of the following is a high risk food?

A. Raw fish
B. Raw meat
C. Bread rolls
D. Chicken sandwich

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 Question Two

• What is the food safety purpose of hot-holding food?

A. To kill all bacteria

B. To stop bacteria growing
C. To kill spores
D. To prevent contamination

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 Question Three

• What is the recommended temperature for storing

cold food?

A. 5 ̊ C and above
B. 5 ̊ C and below
C. 8 ̊ C and above
D. 8 ̊ C and below

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 Question Four

• Which of the following is a ‘high priority’ complaint

from a customer?

A. Vegetables are dirty

B. The kitchen is dirty
C. Food is past its expiry date
D. Food packaging is damaged

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 Question Five

• Which of the following people is most likely to be the

PIC in a food business?

A. The owner
B. The on-site manager
C. The chef
D. The waiter

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