FOOD CODE. FROM DM

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.