Equipment Design and Layout
a. Equipment and utensils should be made of safe and suitable material that will not affect the quality and safety of food.
b. Materials used for making the equipment and utensil should be resistant to denting, pitting, chipping and cracking. Food contact surfaces should be smooth so as to enable them to be kept clean, and where necessary disinfected.
c. Materials used in the construction and repair of equipment and utensils are to be non-toxic, not affected by foods, cleaning compounds, non-absorbent and durable under normal use. They are not to impart odour, colour or taste nor contribute to the contamination of food, and are to maintain their original properties under repeated use. Painted food-contact surfaces are prohibited.
d. Equipment and utensils are to be free from difficult-to-clean internal corners and crevices. Food contact surfaces are to be readily accessible for cleaning. Where necessary, equipment should be movable or capable of being disassembled to allow for maintenance, cleaning and disinfection.
e. Hard maple or other equivalent non-absorbent material meeting the criteria stated in this Code may be used for cutting blocks and cutting boards, baker’s tables and work surfaces. Food contact surface should be smooth and maintained clean.
f. Canvas, cloth and other porous material, other than for single-service use, are prohibited as a food contact surface.
g. Equipment should function in accordance with its intended use.
h. Equipment used to cook, heat treat, cool, store or freeze food should be designed to achieve the required temperatures as rapidly as necessary to ensure food safety.
i. Equipment containing bearings and gears requiring lubricants is to be designed and constructed so that the lubricant cannot leak, drip or be forced into the food or onto food-contact surfaces.
Food-grade lubricants are to be used on or within food-contact surfaces.
Location of Equipment
a. Equipment used in a food establishment should be suitably located or positioned so that it:
i is not exposed to any sources of contamination;
ii can be maintained, cleaned and disinfected;
iii can be inspected easily;
iv may be properly vented when required; and
v is installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area.
b. Equipment and utensils used in processing, handling and storage of foods (including single-service and single-use articles) shall not be located in staff locker rooms, toilet rooms, garbage storage rooms, mechanical rooms, under sewer or water lines not shielded to intercept leakage/condensate, under open stairwells, or any area where the equipment may become contaminated.
c. Unobstructed aisles, walkways and working spaces are to be provided of sufficient width to permit employees to perform their duties readily without contamination of food or food contact surfaces by clothing or personal contact.
Rationale:
Equipment used in a food establishment shall be kept in a clean and sanitary condition to minimise the risk of contamination of food by equipment surfaces. Therefore, when considering the location of equipment, several factors should be taken into account, including ease of cleaning, the intended use of equipment, and the methods for prevention of contamination of the equipment. Special care should be taken in the placement of food equipment which will be used to process, handle or store food. Such equipment shall not
be located in areas where it may become contaminated, since the surfaces of the equipment will be coming in direct contact with food.
Furniture must be chosen according to the need of the establishment. Very often by using
different materials design and furnish and by careful arrangement one can change the
atmosphere and appearance of the food service area to suit different occasion.
Common restaurant furniture:
Chair
1. A chair seat: 46’ (80 inch) from the ground
2 Wide: 46’ (18 inch).
3 Height: 1 meter (39 inch) from the ground to the top.
4 Depth: 46’ (18 inch) from the front edge of the seat to the back of the chair.
Table
1 Round table: 1 meter (3 feet) in diameter- to seat 4 people.
2 Square table: 76 cm (2 feet-6 inch) square to seat 2 people, 1 meter (3 feet)
square to seat 4 people.
3 Rectangle Table: 13 cm x 75cm (4 feet-6 inch x 2 feet- 6 inch) to seat 4 people.
Mainly used for banquets to which extension would be added for longer parties.
4 Oval Table
5 Serpentine table
6 Conference table
Side Board (Dummy Waiter)
The side board is a piece of furniture with shelves & cupboard, specious enough to hold
all the linen, cutlery, crockery, glassware, chinaware etc. The style and the design of the
sideboard vary from one establishment to another. It depends upon the style of the service
and the menu offered the number of waiters/waitress working from the sideboard, the
number of table to be served from one sideboard, the amount of equipment required.
Bar and Bar Equipment
Bar serves alcoholic and non-alcoholic drinks to the guests. It is an important part of the
restaurant in generating revenue. It is located in the lounge, public area or in front of
Food and Beverage outlet.
Types of Bar
The various types of bars in operation are:
1. Fixed - a permanently sited, fully operational bar. This is usually the main bar.
2. Cocktail - a specialist bar, also permanently sited, possibly near the restaurant.
Usually smaller in size than the main bar.
3. Dispense - an area, where drinks are dispensed only to service staff, for example,
sited in a restaurant but not accessible to guests.
4. Temporary - set up for a specific purpose, for example, in a function room.
Bar equipment
Different types of equipment used in the bar to serve beverages are as follows:
Measures or portions of Spirits
Spirits (whisky, gin, vodka, rum, etc.) must be sold in specific measures and multiples
thereof. These measures vary from country to country. The standard measure is 20 - 25ml
for a single and 40 - 50ml for a double measure. A notice should be displayed indicating
the measure being used in the establishment. Measures are also called shots or tots.
Thanks
Rafi Meethal
a. The space available in a food establishment should be suitable for the business activity, and sufficient to carry out the operations as per the relevant provisions of this Code.
b. Requirements specific to the type of food establishments are provided as a separate guideline.Total area of food establishments should not be less than the minimum requirements stipulated in the layout approval guideline for food establishments.
c. Food and food handling activities should only be carried out within the area as delineated
in the approved layout plan. No food related activity, such as washing of equipment and utensils, food preparation and cooking of food, and storage of utensils, equipment and food, should extend to any place beyond the approved area.
Rationale:
Adequate space for food preparation is essential to ensure safe food preparation and shall support the type of operation and the number of customers to be served. For example, too small a kitchen for a restaurant may cause congestion and unhygienic food operation that increases the risk of food contamination. The general rule for food service establishments is that, establishments with larger gross floor area should provide more space for food preparation. The type of food, number of meals produced and the number of people working at the same time should also be considered while deciding the spatial requirements for food service establishments.
2.6 Floor, Walls and Ceilings
The requirements in this section apply to the floors, walls and ceilings of all areas used for food handling and associated activities such as storage and packaging.
2.6.1 Floors
Floors should be designed and constructed in a way that is appropriate for the activities conducted in the food establishment.
2.6.1.1 Floors in Dry Areas
a. In dry areas the floor should be durable, impervious, easily cleanable, and non-slip.
b. The floor to wall joints should be coved.
2.6.1.2 Floors in Wet Areas
a. In areas where the floor could be wet (such as food preparation or processing areas, walk-in coolers, washrooms), and areas subject to flushing or spray cleaning, the floor should be:
i light coloured;
ii durable, easily cleanable and non-slip;
iii constructed of a impervious material that is able to withstand regular wet washing,
such as tile or resin;
iv coved at the wall to floor joints, and sealed;
v designed to prevent the pooling of liquids; and
vi sufficiently sloped for liquids to drain to adequately sized and constructed floor drains
(See Section 2.7 below). Generally, a minimum slope of 2% is recommended.
b. If used, clean rubber or plastic mats, excluding carpet or other similar floor coverings, should be designed for easy removal, cleaning and, if necessary disinfection.
c. Absorbent material (e.g. cardboard, newspaper, sponge, unsuitable rubber mats) should not be used as floor material.
2.6.1.3 Temporary Flooring
Requirements as listed in 2.6.1.1 and 2.6.1.2 should be taken into account while constructing temporary floors.
Rationale:
Properly constructed floors facilitate cleaning and disinfection. Impervious materials do not absorb water or organic matter, and sloping helps avoid pooling of liquids which can lead to unhygienic conditions.
2.6.2 Walls and Ceiling
2.6.2.1 Walls
a. Walls should be designed and constructed in such a way that they can be kept clean.
b. In wet areas, walls should be constructed of an impervious material that is able to withstand regular washing.
c. In areas where open food is handled, internal surfaces of walls and partitions should be
surfaced with smooth, preferably light coloured, durable, non-absorbent and easily cleanable materials (e.g. tiles or stainless steel) to a height of not less than 2 Metres. The rest may be painted in a light-colour. Junctions between walls, partitions and floors should be coved.
2.6.2.2 Ceiling
a. Ceiling should be of continuous construction so that there are no empty spaces or wide joints. Although ceilings are less likely to require frequent cleaning, the surfaces should allow ease of cleaning.
b. Ceiling in kitchens and food rooms should be of light colour and fire proof.
2.6.2.3 False Ceiling
a. False ceiling if used in food handling areas should have smooth, easily cleanable and impervious surfaces.
b. Access openings to the space above false ceiling should be provided to facilitate cleaning and for detection of signs of pest infestation.
c. Ceiling or the interior of the roof and overhead fixtures are to be constructed in a way that
prevents accumulation of dirt. There should be adequate measures in place to reduce condensation and subsequent growth of undesirable mould.
Rationale:
Light coloured walls and ceilings enable easy detection of dirt for prompt removal. Durable, impervious and easily cleanable surfaces facilitate cleaning work. However, note that the emphasis should be on cleanliness which is the primary objective of this provision.
The space between false ceiling and the original ceiling can get dirty and harbour pests. Periodic checks and cleaning are necessary to maintain a healthy and hygienic work environment.
Licensing, Approvals, Construction, Design and Facilities
Trade License
a. All food establishments in Dubai must have a valid trade licence from the concerned
government authorities in Dubai before the start of operation.
b. The operator of the food establishment must choose the appropriate business activity at the time of obtaining the license.
c. The business activity on the trade license of food establishments shall be related to food, and the license must clearly state the exact activity the establishment is involved in.
d. Food establishments shall not carry out any other activity other than the business activity (or activities) listed in the trade license.
Approval of Construction Plans and Specifications
a. Proposed layouts for new construction, or renovations to an existing food establishment, shall be reviewed for compliance with the existing regulations and approved by the Food Control Department prior to the construction, renovation or re-construction.
b. In existing facilities, major alterations that affect the main layout or the process flow shall not be carried out without prior approval from the Food Control Department. Alteration,
addition or deletion, which results in change of the approved layout, such as change
in area of the establishment or the food rooms, addition, deletion or repositioning
of equipment of a substantial and permanent nature, drainage works, passageways
and open spaces, means of exit, entry and internal communication, windows and ventilating
systems in production area etc., should not be carried out without the prior approval of the Food Control Department.
c. Plans for minor alterations that do not involve a change in the main layout and the flow of work such as the installation of shelves in a store room do not require prior approval.
A licensee has to submit the layout of the establishment for approval to the Food Control
Department prior to construction. Particulars to be indicated on a layout plan include but are not limited to:
i area and space allocated to food handling and cooking, cleaning, food storage and seating;
ii sanitary fitments, open spaces, restrooms, storage areas;
iii all windows and mechanical ventilating systems;
iv layout of equipment;
v all means of exit and entry;
vi facilities to carry out pot and dish washing, handwashing etc.
Site and Location
a. Sites for food establishments should be chosen such that they are free from conditions that might interfere with their sanitary operation. Food establishments should be set far enough apart from waste disposal facilities and incompatible processing facilities so there is no risk of contamination.
b. Generally a minimum distance of 30 metres is recommended from potential sources of
contamination. However, a greater or lesser distance could be accepted depending on specific site conditions.
c. Streets, lanes and other public places or the common part of the building, which are within a minimum of 10 metres around the food establishment, should be kept clean and free of litter, garbage or waste that can attract pests.
Rationale:
Poorly maintained or unhygienic surroundings and facilities can lead to contamination of food. Conditions which might lead to contamination include excessive dust, foul odours, smoke, pest infestations, airborne microbial and chemical contaminants, and other similar conditions. Food establishments should be protected from such conditions that would expose the food to contaminants.
Definitions
Audit: A systematic, independent and documented process for obtaining audit evidence and evaluating it objectively to determine the extent to which the audit criteria are fulfilled.
Auditor: The person with necessary competency in food safety approved by Dubai Municipality to conduct an audit.
Authorised Officer/Person: An Authorised person from the Food Control Department who can conduct inspections or investigations in food establishments.
Cleaning: The process of removing soil, food residues, dirt, grease and other objectionable matter.
Codex: Codex Alimentarius Commission (CAC), a United Nations Organisation that supports FAO and WHO by developing food standards, guidelines and Codes of practice.
Concerned Department: Departments of Dubai Municipality authorised to ensure compliance with relevant regulations.
Contamination: The introduction or occurrence of a contaminant in food or the food environment.
Control Measure: An action or activity that can be used to prevent, eliminate, or reduce a hazard to an acceptable level.
Corrective action: An Action to be taken when the results of monitoring at the CCP indicate a loss of control.
Disinfection: The reduction of microbial load, by means of hygienic chemical or physical agents, to a level that will not compromise food stability or lead to harmful contamination of food.
Equivalent: In respect to different systems, capable of meeting the same objectives.
Food: Any substance or product intended to be or reasonably expected to be ingested by people. This includes beverages and drinks (except alcohol), chewing gum and any substance including water.
Food Establishment/Food Business: Any place where food is manufactured, prepared, traded or sold directly or indirectly to the consumer. The term includes any such place regardless of whether
consumption is on or off the premises. The term includes but is not limited to trading companies, manufacturing companies, hotels, restaurants, cafés, cafeterias, caterers in hospitals, private clubs, caterers or cafeterias in labour camps, public and private educational bodies, groceries, supermarkets, meat and fish shops, bakeries, mobile vendors, temporary kitchens and snack houses in petrol stations. Unless specified otherwise, the term refers to establishments located in the Emirate of Dubai.
Food Establishment/Food Business Operators: A ‘food business operator’ means the person who is actively engaged in running the food establishment and is responsible for ensuring that the legal requirements are met.
Food Handler: Any person handling food directly or indirectly in a food establishment, whether packaged or unpackaged food, food equipment and utensils or food contact surfaces.
Food Hygiene: All conditions and measures necessary to control hazards and ensure the safety and suitability of food at all stages of the food chain.
Food Safety Course/Qualification: A course/qualification approved by the Department in accordance with the provisions of this Code.
Food Safety Programme: A food safety management system based on the principles of HACCP.
Food Transportation Vehicle: Any mode of transport, designated for food, whether self-propelled or not and whether used on land, sea or in the air.
Food Service Establishments: Food establishments such as catering, restaurants, cafeteria, cafe and supermarkets etc. that sell portions of foods directly to the consumers for immediate consumption either on-site or off-site. The definition excludes business activities such as manufacturing, processing, trading, grocery stores etc.
Good Hygiene Practices: All practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
HACCP (Hazard Analysis and Critical Control Point): A preventive system of food safety management that identifies, evaluates, and controls hazards which are significant to food safety based on product design, hazard analysis and process control.
HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards that are significant for food safety in the segment of the food chain under consideration.
Hazard: A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse effect.
Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan.
High–Risk Foods: High-risk foods are foods which will support the growth of food poisoning bacteria or the formation of toxins AND which are ready to eat.
Foods such as:
- ready to eat foods such as sandwiches, pizzas, hot meals;
- cooked products containing meat, fish, cheese etc.;
- cooked products that are reheated and served – pies, ready made meals, etc.;
- smoked or cured meats and fish;
- raw ready to eat foods -e.g. Oysters, Kebneyah, Sushi;
- dairy based desserts;
- ripened soft or moulded cheese – e.g. Brie, Danish Blue, etc.;
- prepared vegetable salads including those containing fruit;
- foods labelled/described as needing to be kept at a specific temperature;
- frozen food such as ice cream.
Packaging: Any operation consisting of placing the food in containers (i.e. primary packaging) or placing the food containers in further packaging material (i.e. secondary packaging).
Raw Animal Foods: Raw foods of animal origin such as meat, poultry products, fish, shellfish etc. that are likely to be contaminated with pathogenic or spoilage microorganisms. They are usually stored chilled or frozen to minimise spoilage
Person in Charge: A person directly responsible for the food related operations in the food establishment and has direct authority, control or supervision over employees who engage in the storage, preparation, display, or service of foods.
Pests: The term pest in this document refers to any undesirable animal or insects including, but not limited to, birds, rodents, flies, larvae etc. that live in or on our food and are objectionable or a nuisance.
Potable Water: Drinking water that is pure and healthy at the point of usage, and meets the requirements of Gulf Standards.
Primary Product: Products of primary production including products of the soil, farming and fishing.
Processing: Action(s) that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes.
Raw Food: Food that is neither cooked nor heat processed.
Ready-to-Eat Foods: Any food for consumption without further treatment or processing. Examples of ready-to-eat food items may include: sliced cooked meats, cooked meat products and preparations, cooked/roast chickens, sandwiches and filled rolls, dairy products such as milk and cheese, fruits, pre washed/ topped and tailed vegetables, prepared vegetable salads, whole salad items such as tomatoes or cucumbers, open and canned ready-to-eat fish and fish products such as salmon, tuna or sardines, shellfish, preserves and jams, condiments, bread, confectionery and biscuits.
Recall: A recall is an action taken to remove from distribution, sale and consumption, food which may pose a health risk to consumers.
Shelf- life: The period during which a food product maintains its microbiological safety and suitability at a specified storage temperature and where appropriate, specified storage and handling conditions.
Traceability: The ability to track any food, feed, food-producing animal or substance that will be used for consumption, through all stages of production, processing and distribution.
Validation: Obtaining evidence that a control measure or combination of control measures, if properly implemented, is capable of controlling the hazard to a specified outcome.
Verification: The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control measure is or has been operating as intended.
Restaurant Linen
Linen is one of the most costly and essential material used in the restaurant. Mostly, cotton
is used in the restaurant for all purpose because of its absorbent quality. Restaurant linen
consists mainly of table cloths, overlays, napkins and other more specialised items such
as place/table mats, table runners, buffet skirts and so on.
Types and purpose of linen:
Tablecloths
Come in various sizes and shapes for different sized and shaped tables. They may also
be in different colours or patterns, depending on the restaurant. Many restaurants
have white tablecloths with a coloured overlay or runner over it.
Overlays
These are placed over the tablecloth to protect it. They are smaller than tablecloths
and therefore are easier and cheaper to wash. Overlays are usually in a different
colour to the table cloth.
Napkins
These are usually white, and folded in the style of the restaurant
Place mats
Place mats are used in some establishments instead of table cloths. They are made
of material or plastic – which is used in some family style restaurants and can easily
be wiped clean.
Table runners
These are placed over the table cloth for decoration.
Buffet skirts
These are placed around the front of buffet tables and go all the way down to the
floor. They can be bought in different lengths for different sized tables
Size of the restaurant of linen
Different sizes of Restaurant Linen
Napkin (Serviette) 21”x21”-18”x18”-12”x12”
Service Cloth 18’x26”
Table Cloth 72”x72”/54’x54”/72”x96”
Buffet Cloth 2x4 meter/6’x12’
Slip Cloth 36”x36”
Multan 32”x32”
Frill As per requirement
Tray Cloth As per requirement
A par stock of linen is provided to each outlet for smooth functioning. Care should be
taken to store it carefully to avoid misuse.
1.1 Introduction
Foodborne illness can be very serious and even life-threatening to some consumers, especially children, pregnant women, elderly, and those with impaired immune systems or allergies. Effective control of foodborne illness is vital, not only to avoid adverse effects on human health, but also to safeguard the food industry. The potential business repercussions of foodborne illness are many, including loss of earnings; unemployment and litigation; damage to trade and tourism through negative publicity; lower staff morale; and professional embarrassment. The challenge is to continually reduce the risks and achieve excellence in food safety, while supporting the ability of the food industry to adapt to new
technology and survive in a competitive environment.
1.2 Purpose
The purpose of this Code is to provide a set of model requirements to help food establishments achieve a higher degree of compliance with the food regulations, and attain a higher standard of food safety through adoption of good practices. It also provides law enforcement officers of the Food Control Department and persons engaged in food business a common set of comprehensive advice and guidance on the application of the relevant regulations and recommended ways for compliance, with a view to improving consistency in the interpretation and application of the food regulations by all stakeholders.
The ultimate objective of the Code is to provide high level of protection to human life and health and to protect the interests of the consumers by safeguarding them from fraudulent or deceptive practices, adulteration and any other practices that may cause illness or injury to the consumer.
1.3 Application
a. The Code is an interpretative guideline that explains how to meet the objectives identified in the Administrative and Local Orders passed by the Government of Dubai. It is not intended to be used as a rigid and inflexible document.
b. The term “shall” or “must” is used throughout this document to indicate those provisions which the food establishments have to comply with and are an absolute requirement.
The term “should” is used to indicate those provisions which the food establishments have to comply with. However, deviations from such provisions are allowed under exceptional
circumstances when there is a valid reason to ignore or to seek alternative measures without
compromising the food safety objective.
The term “shall not” is used to indicate that the provisions that are absolutely prohibited.
The term ‘‘should not” is used to indicate those provisions that are prohibited. However, deviations from such provisions are allowed under exceptional circumstances when there is a valid reason to ignore or to seek alternative measures without compromising the food safety objective.
c. This document provides an extensive information base to assist in the safe operation of food establishments. As new technology becomes available, operational procedures and equipment standards in a food establishment may vary from that described in this Code.
d. Unless specifically mentioned elsewhere in this requirement, the provisions of this requirement
apply to food products –
i Manufactured, sold or prepared for sale in the Emirate of Dubai;
ii Imported directly or brought into the Dubai from other Emirates;
iii Exported to other countries.
