Licensing, Approvals, Construction, Design and Facilities
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.
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