2008 ( 2)

CODE OF PRACTICE No (02)

FOOD SAFETY AND HYGIENE IN THE CATERING SECTOR
INTRODUCTION
The responsibility for food safety is shared among all stakeholders involved in the
production and marketing of foods. To ensure consumers are adequately protected from
unsafe food, the co-operation of many organisations and individuals both in the
regulatory agencies and in the food industry is required.
The Abu Dhabi Agriculture and Food Safety Authority (ADAFSA) has been established
as the national food regulatory agency for the Emirate of Abu Dhabi and is charged with
protecting both consumers health and consumers interests. Working in partnership with
all stakeholders to achieve the highest standards of food safety and hygiene across the
food chain is a key objective for the Authority. To facilitate a common understanding of
food law requirements and consistency in enforcing of regulations, the Authority has
developed this Codes of Practice.
All food business operators in the Emirate of Abu Dhabi are obliged to ensure that the
food they produce is safe and that their food operations are in compliance with food law
and regulations. Codes of Practice produced by the Authority specify guidance to
compliance with national and UAE regulations and requirements, and ensure high
degree of consistency with Gulf Standards.
The Abu Dhabi Food Law No (02) of 2008 requires all food business operators to ensure
the safety of food for human consumption and to have documented systems in place to
demonstrate compliance with requirements. This law also requires that food handlers
are trained commensurate with their work activities. Following the provisions of this
Code of Practice will assist the catering sector fulfil their obligations under the food law.

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SCOPE
This Code of Practice applies to food businesses where food is prepared and served to
consumers, for example restaurants, hotels, health care settings, fast food outlets, cafes
and catering facilities. The Code of Practice also applies to food businesses that sell
prepared foods to the catering sector that will be consumed without further processing.
LICENCING OF A FOOD BUSINESS OPERATOR
A food business operator in Abu Dhabi is required by Food Law No (02) of 2008, Articles
(4) to abide by the requirements of the Authority regarding food premises licensing.
Under Law No (05) of 1998 it is mandatory to obtain a licence to operate a food
premises in Abu Dhabi from the Department of Economy and Planning. As a part of the
licensing process prior approval by the Authority is required on maters related to food
safety and hygiene. The Authority will issue a Food Inspection Certificate when it is
satisfied that the food premises is in compliance with food safety and food hygiene
requirements and that adequate standards are reached to protect the consumer.
The Food Inspection Certificate issued by the Authority shall be displayed in a
prominent place in the food premises.
A food business operator is required to inform the Authority of the following information
as a condition of receiving a licence:
a)

the name and address of the food business;

b)

the name and contact details of the owner;

c)

the nature of the food business;

d)

any significant changes in the food business

c)

the closure of a food business.

d)

any change of ownership of the food business.

e)

Other information as required

FOOD TRACEABILITY AND RECALL

Food Traceability

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The Abu Dhabi Food Law No (02) of 2008 requires all food business operators to have
traceability systems in place that will enable them to withdraw and, where necessary,
recall unsafe food and feed from the market.
Code of Practice No (01) on Food and Feed Traceability and Recall of the ADAFSA
outlines the legal requirements and best practice for the traceability and recall of unsafe
foods from the market as required by Food Law No (02) of 2008 Articles (6) and (7).
Food caterers are required to establish and maintain a method of tracing food used by
the business. Caterers shall be able to trace food one step back, to the supplier and one
step forward to the customer, however it is not required to identify customers if they are
the final consumers of the food.
Traceability of incoming foods
Catering businesses shall to ensure that foods and packaging material entering their
premises are traceable to the supplier. Features of best practice supplier traceability
include:

The creation of a documented purchasing control system that is compliant with the
specifications laid down in recognised guides to good practice;

Goods inwards documents for all deliveries to record all information necessary to
maintain traceability from the supplier. Examples of relevant information are:
o

supplier name;

address of supplier;

nature and description of the food supplied;

supplier batch codes;

delivery date;

confirmation of acceptance;

number of saleable units;

weight of the saleable unit, if applicable;

lot number (if any) assigned to the delivery;

details of the deliverer and vehicle, as applicable;

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reference to any in-house quality control records associated with the

ingredient/packaging delivery.

Each incoming food package and, where applicable, package of primary packaging
material should carry an identification code as a means of tracing its source of
supply, such as a batch code. In situations where this is not possible a business
should apply its own identification code as soon as the goods are received.

Process traceability for food caterers supplying other than to the final consumer
consumer
Each food caterer should be able to ensure that foods produced on site are traceable
back to the ingredients and primary packaging used in their production. Caterers
involved in re-wrapping products should ensure that traceability to the original supplier is
maintained. Process traceability is only necessary for caterers who sell foods to other
food businesses rather than caterers solely directly serving food to the final consumer,
whether for eat-in or take-away.
Features of best practice process traceability include:

a product batch must be identified;

an unique batch code identifier should be applied to:

o

each and every saleable unit comprising the product batch unless the
saleable unit is too small to allow for a code to be applied;

the outer case if any;

internal process documentation accompanying the product batch.

the traceability codes of ingredients (e.g. batch codes, lot codes etc) and primary
packaging used in the production of a product batch should be recorded and
associated with the product batch code on internal process/quality documentation;

Production and quality records should contain all the necessary information relating
to ingredients, packaging and process times to allow traceability to the finished
product. Examples of relevant traceability information are:
o

product name;

product batch code;

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date of production;

time of start and end of production, where appropriate;

saleable unit size;

number of saleable units per case;

number of cases;

A means of linking the product batch code to batches of foods and

packaging used in the production of the product. For example, via:
o

reference to any in-house quality control records associated with

the product batch;

reference to any in-house process control records associated with

the product batch;

reference to any in-house packaging control records associated

with the product batch;

Product release procedures by quality assurance staff should ensure that

the traceability system has been maintained;

Any food business engaged in re-work should ensure that the

documentation associated with a product batch contains all the
information necessary to allow traceability of any rework incorporated

Food labelling requirements

Food businesses operators in Abu Dhabi are required to follow the standards for the
labelling of foods as described in UAE/GCC Standard No (09) of 2007 on the labelling of
prepared foods and UAE/GCC Standard No (150) of 2007 on the expiration period for
food products. Food labelling is not required for caterers serving meals in restaurants
directly to consumers or in fast food restaurants serving meals directly to consumers for
immediate consumption.
Examples of requirements for food labelling are that:

The information on the label shall be visible, legible, understandable, indelible,

clear and unambiguous and shall not mislead the consumer in any way;

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The information shall be in Arabic and English (as required in Gulf standards;

The name of food products sold at take away or serve over counters shall be
available either as a label or on a sign displayed nearby;

The following information should be given for products sold at serve over
counters:
o

Name and address of manufacturer or packer;

Use by or best before date;

Storage instructions.
MAINTENANCE OF THE COLD CHAIN

Catering business in Abu Dhabi are required by Food Law No (02) of 2008 to comply
with temperature control requirements for foodstuffs and to maintain chilled or frozen
food at the correct temperatures during transport, storage, delivery and display.
The temperatures of cold storage facilities at all stages of the food chain shall be
capable of maintaining the temperature of food at:

0 C to 5C for refrigerated or chilled foods;

-18C for frozen foods.

Food caterers shall ensure that monitoring and verification of cold storage facilities is
carried out to demonstrate that the food is being maintained at the correct temperature.
Food caterers shall maintain records of temperature of food in the cold chain and hold
these records for a minimum of five years.
Chilled foods
Chilled foods shall be delivered at a temperature of 0C to 5C.
If at time of delivery the temperature of chilled foods is not 0C to 5C, the following
action should be taken:

If the temperature of the food at the time of delivery is at > 5C and <8 oC, the
food shall be immediately chilled to 5C or below;

If the temperature of the food at the time of delivery is at > 8 oC, the food shall be
rejected;

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If the temperature of the food at the time of delivery has been at > 5C for 2
hours or more, the food shall be rejected.

Frozen foods
Frozen foods shall be delivered at or below - 18 C.
If at time of delivery the temperature of frozen foods is not at or below - 18 C, the
following action shall be taken:

If the temperature of the food at the time of delivery is > - 12C, it shall be used
immediately;

If the frozen food shows signs of thawing, it shall be rejected.

Temperature for storage of dry

dry and nonnon-perishable foods
Non-perishable and dry foods should be stored at temperatures not exceeding 25C to
30C for periods only within the stated shelf life on the label.
Cold storage equipment
Equipment such as refrigerators, freezers and cold rooms shall have sufficient storage
capacity to achieve and maintain the required temperatures of the foods. Food caterers
shall ensure that all equipment for chilling and freezing foods is working efficiently.
There shall be a sufficient number of cold storage facilities to ensure that different types
of foodstuffs can be segregated to prevent cross contamination during storage.
Temperature measurement
In food catering premises an adequate number of calibrated thermometers, with a
selection of probes, should be available for monitoring temperature. Precautions should
be taken against transferring microorganisms from raw to cooked foods using
temperature probes. Separate probes must be used for raw and cooked food, and they
must be cleaned and disinfected after each use. Never use glass or mercury
thermometers for food temperature measurement. Temperature probes for use with raw
foods should be clearly distinguishable, e.g. by colour coding the temperature probes.

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The temperature of food will not necessarily be the same as that of the surrounding
environment. Some temperature variations are likely to occur at different points in the
preparation of a food. All records of temperatures and other monitoring results should be
kept for audit and inspection purposes. Indications of temperature abuse should be
investigated and corrected promptly.
Types of Thermometer
Many different types of thermometers are available for monitoring temperatures of foods
in catering operations. A summary of the most common types follows:

digital thermometers provide a digital readout of a specific temperature using a long

metal sensing probe, and are the most commonly used thermometers in the food
service sector;

Instant-read dial thermometers have a range of temperatures featured on a round

dial on top of a long metal stem. These thermometers are normally used in small
food service businesses and for spot testing food during, and at the end of, the
cooking. The thermometer senses the temperature using a long metal probe which is
inserted into the food. Most instant-read dial or digital food thermometers are
accurate to within 1C;

Disposable probes or sticks contain a temperature sensor at the end of a stick. They
are designed to turn a particular colour when a food reaches a specific temperature.
These thermometers are normally accurate to within 2C;

Microwave-safe temperature probes are especially designed for use in microwave

ovens. Always follow the manufacturers instructions;

Thermocouples are especially designed for use in continuous temperature

monitoring via a data logger. Thermocouples are relatively inexpensive, have a wide
temperature range with reasonable repeatability, and accuracy normally 0.5C.

Accuracy and calibration of thermometers

Accuracy and calibration of all thermometers should be examined at least annually or if
accidentally damaged. To check the accuracy of a thermometer, immerse the
thermometer in a mixture of crushed ice and water, previously held for approximately 10

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minutes, in a thermos-flask. The thermometer should read 0C manufacturers stated

accuracy, typically 0.5 to 1C. Next take boiling water and add to another thermosflask, hold for 10 minutes and immerse the thermometer. The thermometer should read
100C manufacturers stated accuracy, typically 0.5 to 1C. Some instant-read dial
thermometers have a calibration nut under the dial that can be adjusted.
In all cases, follow manufacturers instructions. If the thermometer is not reading the
correct temperatures, it should be discarded or sent for repairs and/or calibration.
External calibration of thermometers should be carried out at least annually by
calibration against a national standard normally through a certified external service
provider. Records of all calibrations should be kept, and the date of next calibration
should be indicated on the thermometer itself.
Maintenance of thermometers
Thermometers, temperature recording devices, refrigerators, chillers, cooking equipment
and other devices and equipment should be checked and maintained regularly.

an adequate number of probes must be provided to ensure availability of probes at

all times;

heat treatment is by far the most effective way of achieving disinfection of probes;

thermometers should preferably be selected with the smallest range commensurate

with their function in order to maximize sensitivity and legibility.
FOOD HYGIENE REQUIREMENTS
FOR THE CATERING SECTOR

Staff training
The Abu Dhabi Food Law No (02) of 2008 Article (7) requires that food handlers are
trained and/or supervised commensurate with their work activity.. The responsibility for
the supervision and training of staff lies with the proprietor of the food catering business.
The Law also requires food caterers to ensure that staff participates in training
programmes organised by the Authority.

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The following are minimum requirements for staff training:

Food caterers shall ensure that all staff working in food areas have sufficient
knowledge to enable them to carry out their activities in a safe and hygienic manner;

Food caterers shall ensure that all staff are trained and/or supervised in food hygiene
commensurate with their work activity;

Additional instruction and/or training shall be given to staff when there are changes in
work practices, food menus, cleaning methods and when new equipment is installed
in the business;

Staff responsible for the development, implementation and maintenance of HACCP

based procedures shall receive adequate training in HACCP;

Records should be maintained and retained for all food safety/hygiene training given
to staff and made available to the Authority on demand.

Personal Hygiene

Food caterers shall ensure that all staff are trained in good hygiene practices and
behave in a manner that will not contaminate food;

Staff employed in food operations shall maintain a high degree of personal

cleanliness and wear clean protective clothing;

Staff employed in food storage and preparation areas shall comply with the following:
o

No jewellery except plain wedding band and sleeper earrings;

Finger nails clean, short and free from nail polish or false nails;

Refrain from the use of highly perfumed products;

Hair shall be maintained in a clean and tidy condition. Hair covering shall be worn
where there is a risk of contamination of food;

Cuts, sores, burns and grazes shall be covered after treatment with a suitable
dressing that will not pose a risk of physical contamination to food;

Staff shall wash their hands including forearms when exposed using a non-perfumed
soap

Hands should be washed as follows:

o

Wet hands under warm running water;

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Use sufficient soap to form a good lather;

Systematically rub all parts of hands with soap and water;

Lather for 10-15 seconds minimum, vigorously and thoroughly rubbing all
hand surfaces, including the fingertips and thumbs;

Rinse hands thoroughly with running water;

Dry hands thoroughly.

Hands shall be washed as frequently as necessary and always:

o

Before starting work;

Before handling cooked or ready to eat food;

After handling or preparing raw food;

After handling waste;

After cleaning duties;

After using the toilet;

After blowing nose, sneezing or coughing;

After eating, drinking or smoking;

After handling money.

Staff should be made aware that gloves are a potential cause of food contamination
as they can provide the ideal environment for multiplication of micro-organisms;

The use of disposable gloves shall not be substituted for hand washing by food
handlers. Disposable gloves shall only be worn for short periods. Hands shall be
washed before and where necessary after using disposable gloves.

Food caterers shall ensure that where disposable gloves are used they are disposed
of frequently and always after:
o

Cleaning duties;

Handling refuse;

Handling or preparing raw food;

Handling money.

Protective clothing

Staff shall be provided with changing facilities which shall not be located in the toilet
cubicle or in food preparation and storage areas;

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Storage facilities shall be provided for staffs outdoor clothing and other personal
items;

Protective clothing or uniforms shall be maintained in a clean condition and shall not
be worn outside the food premises;

Personal clothing shall not be worn over uniforms or protective clothing, where this
would pose a risk to food safety;

There shall be separate segregated areas or containers for both clean and used
protective clothing;

External clothing and personal items should be segregated from protective clothing.

Staff uniforms should be designed and worn so that they do not present a risk of
contamination to food.

Fitness to work
work in a catering business

Staff suffering from or being a carrier of a disease likely to be transmitted through

food shall not be permitted to handle food or enter any food handling area;

Any person employed as a food worker shall report immediately any illness or
symptoms that may pose a risk to food safety to the food business operator or
person in charge;

A medical questionnaire should be completed by all new staff, including temporary

staff, prior to employment;

Staff should be requested to report on return to work any illness (vomiting and
diarrhoea) while on holidays and to reapply for the Occupational Health Card.

Staff working in the food sector requires an Occupational Health Card issued by the
Health Authority of Abu Dhabi certifying that they are medically fit to work as food
handlers.

Supplier control
Food caterers shall be able to demonstrate that all supplies of raw materials or
ingredients to the business are obtained from licensed suppliers and are in compliance
with food safety requirements.

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To comply with food traceability requirements, food caterers shall have a list of approved
suppliers that is reviewed regularly.
Food delivered to catering premises should be routinely monitored to ensure that:

The appearance of the food is normal;

There is no evidence of contamination;

Packaging and tamper proof devices are intact;

Canned foods are not blown or damaged;

Foods that are chilled are at the correct temperatures;

Foods that are frozen are at the correct temperatures;

Foods are within their use by or best before dates;

Foods are adequately labelled;

To ensure that there is no risk of contamination of foods, food caterers should assess
the hygiene of the delivery unit and delivery personnel.
Food caterers shall ensure that food that does not comply with the requirements is
rejected and that a system for the management of damaged or unfit foods for return to
suppliers shall be in place. Such food shall be stored in a clearly defined area for return
to suppliers.
PREMISES, STRUCTURES,
LAYOUT AND DESIGN
The premises shall be of adequate size for the intended volume and range of foodstuffs
produced and catered for by the food business in order to allow safe practice in the
delivery, storage, handling, preparation and service of food.
There shall be sufficient space for all food handling activities, refrigeration, equipment,
storage, waste management, staff changing and sanitary facilities.
When planning a new premises or refurbishing an existing premises a detailed plan of
the premises should be prepared and submitted to the Authority for approval.
The layout, design, construction, location and size of the food premises shall:

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permit good food hygiene practices, adequate maintenance and sanitisation;

minimise the possibility of contamination by pests and other sources;

provide adequate working space to allow for the hygienic performance of all
operations;

prevent contact with potentially hazardous materials such as cleaning materials;

protect the formation of condensation or mould on surfaces;

When designing or refurbishing a food premises the zoning requirements shall be

included in the design plans for the food business and follow the logical sequence of
activities in the food operations.
The zoning of the facilities shall minimise the risk of contamination during all food
operations including delivery, storage, preparation, cooking, cooling, reheating, plating,
wash-up, and waste disposal.
The layout of all rooms where food is prepared, processed or stored shall be such to
ensure that;

good hygiene practices can be maintained at all times;

food is protected from the risk of contamination.

Temperature-controlled handling and storage facilities such as refrigerators, freezers

and cold rooms, where used shall be:

of sufficient capacity for maintaining foodstuffs at appropriate temperatures,

designed to allow those temperatures to be monitored and recorded, as required.

All surfaces in rooms where food is handled prepared, treated, processed or stored,
shall be maintained in good condition be smooth, durable, non-absorbent easy to clean
and, where necessary disinfected.
Immediate vicinity and environment

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Where the food business has control over the grounds of the food premises, they shall
be maintained and kept free from litter, uncut weeds and grass, waste and other
materials to prevent harbourage of pests.
The grounds shall be kept free from conditions that could increase the likelihood that
food could be contaminated from external sources. The immediate area and roadways
should be suitably surfaces and adequately drained.
Food premises (floors, doors, ceilings and walls)
-

The floors shall be smooth, non-absorbent, and easy to clean and maintained in
good condition, free from cracks, holes and corrosion.

Floor drainage if provided shall be effective at preventing the accumulation of water

and waste. The design shall be such as to avoid dirt accumulating.

Wall surfaces shall be smooth, non-absorbent and easy to clean. Examples of wall
finishes include ceramic tiles with flush waterproof grouting and stainless steel. Walls
in the food premises shall be maintained in a sound condition and in a clean
condition.

Ceilings shall be smooth, durable, non- absorbent and easy to clean. Ceilings shall
be constructed and maintained to prevent the accumulation of dirt and condensation.
Canopies over equipment, air vents and air vent covers and screens shall be
installed and designed in a manner that facilitates cleaning and maintenance.

Windows and other openings shall be constructed of non-corrosive materials and be

easy to clean and maintain. Windows shall be fitted with pest proof screens.

Doors shall be smooth, durable, non-absorbent and easy to clean and maintain.
External doors shall be waterproof and pest proof. External doors shall be fitted with
cleanable pest proof screen.

All equipment, fixtures and fittings shall be designed, installed and maintained to
facilitate effective cleaning, disinfection and inspection; shall be kept in good repair
and be kept clean. Food contact surfaces on all equipment shall be constructed of
non-toxic, food grade materials suitable for contact with foods. Cleaning schedules
for all equipment shall be maintained. Maintenance of equipment should be carried

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out when there are no food preparation, cooking or service activities in operation and
records maintained.
-

Lights, bulbs and fixtures in food premises shall be designed and constructed such
that:

in areas where there is exposed food or packaging materials, lights, bulbs and
fixtures are of a safety type and/or are protected to prevent contamination of
food in case of breakage;

Lighting is sufficiently adequate to ensure the intended preparation or

inspection

activity

can

be

effectively

conducted

with

the

following

specifications:

540 lux (50 foot candles) at inspection points;

220 lux (20 foot candles) in work rooms;

110 lux (10 foot candles) in other areas.

Sanitary accommodation shall be provided for staff and shall be maintained in a

clean hygienic condition at all times. Washrooms, lunchrooms, change rooms and
non-wood lockers shall be maintained to prevent contamination. Washrooms and
hand washing stations shall have hot and cold potable running water, soap
dispensers, sanitary hand drying equipment or supplies and a cleanable waste
receptacle. Hand washing notices are posted in appropriate areas.

Sanitary accommodation shall be connected to an adequate drainage system and be

ventilated to external air.

Sanitary accommodation shall not open/connect directly into rooms/areas where

food is prepared, treated, processed or stored.

Water Supply
-

The food business operator shall ensure that an adequate supply of potable water is
available at all times to all food preparation sinks, ice makers and drinking water
taps.

Taps for drinking water purposes shall be designated as such and maintained in a
clean and hygienic condition. The drinking water point should not be located at the
wash-hand basin.

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Vacuum breakers (non-return valves) shall be included in the water distribution

system at all locations where back-siphoning could occur.

Water from sources other than municipal supplies must be treated as necessary and
tested to confirm portability.

Water Sampling and Testing

The food business operator shall have the water tested in compliance with requirements
of the Authority. The food business operator should seek the advice of the Authority in
advance of submitting any sample for testing. Samples shall be taken in clean sterilised
containers. The samples should be delivered to the test laboratory as close as possible
to the agreed time and within six hours of collection.
Ice/Ice making facilities
Ice shall be made with potable water. The facilities used to make and store ice shall be
suitable to prevent contamination and shall be cleaned, disinfected and maintained in
accordance with the manufacturers instructions and Advice from the Authority. The lids
and doors on ice making machines shall be kept closed. The ice scoop shall be stored in
a hygienic manner so as not to contaminate the ice. The ice scoop shall not be left in the
machine in contact with the ice.
Ice making machines should be connected to the water supply main upstream of final
draw off points. The pipe work connecting the water main to the ice making machine
should be as short as possible in order to reduce the danger of stagnation.
Water Storage Tanks
Water storage tanks shall be covered so as to prevent contamination and fitted with
secured inspection doors if located externally. Water storage tanks should be inspected
regularly.
NonNon-potable Water

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Where non-potable water is used for purposes such as fire control, there shall be a
suitable method of identification of potable from non-potable supplies and to avoid cross
contamination of supplies.
Washing Facilities
A designated sink(s) shall be provided in a food business where foodstuffs are washed.
It shall be easy to clean and maintain and provided with an adequate supply of potable
water. The washing of raw food items shall be managed in a manner that will prevent
contamination. This may be achieved by providing an additional sink.
Equipment Washing
The equipment washing facilities shall be located in a suitable area and be of
appropriate size for the operation. A drops area should be provided for the scraping,
stacking and storing of utensils, crockery, cutlery and equipment prior to washing. A
drainage area shall be provided for the drainage and air drying of these items post
washing. There shall be no cross over between cleaning and dirty equipment in order to
avoid contamination of clean equipment.
Hand Washing
-

Separate hand washing facilities shall be available in food preparation areas for food
handlers and these should be kept clean at all times. In large kitchens or kitchens
that are sub-divided into different work areas more than one hand-wash basin shall
be provided.

Hand wash facilities shall be provided, in suitable locations for food service staff.

The hand washing facilities shall be provided with an adequate supply of hot and
cold water, non-perfumed soap, and a suitable method of hand drying.

The hand washing facilities should be knee, foot, elbow or electronically operated
with mixer units instead of single hot and cold taps. In food preparation areas air
hand driers or bars of soap shall not be used.

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Drainage
The sewerage system shall be of adequate size to handle all requirements for liquid
waste disposal and be constructed so as to avoid contamination of foods. Floor drains
shall be fitted with an effective water trap, accessible for cleaning and be covered with
removable grids. Separate floor drainage and sewerage systems shall be maintained in
food premises. Grease traps shall be provided in suitable locations where they will not
cause contamination of food and be kept clean and maintained in good condition.
Waste Management
Waste shall be managed at all stages of a food business in a manner appropriate to the
risk associated with the type of waste generated. A designated area shall be provided for
all waste generated. Pest control measures shall be in place in all waste handling and
storage areas.
All waste shall be removed from the operational areas as frequently as necessary but at
least daily. Waste storage containers shall easy to clean and disinfect, well maintained
and closable. Suitable bins shall be provided at appropriate locations within the food
premises for the storage of waste. In food preparation areas where lidded bins are
provided they shall be foot pedal operated or a suitable alternative. Waste shall not be
stored in a manner that poses a risk to food safety.
Ventilation
Ventilation systems shall be installed and designed to facilitate cleaning, maintenance
and the cleaning or changing of filters. When mechanical ventilation systems are used,
these shall be installed so that the intake of air to the system is from clean fresh air, i.e.
airflows are from clean to dirty areas. Air intake points shall be located so as to prevent
the intake of air contaminated with fumes or dust into the premises and to allow for
proper air circulation. Air intake and extraction points shall be screened to prevent the
entry of pests. The ventilation provided in food storage and preparation areas shall be
sufficient to prevent condensation on the walls, ceilings and overhead structures during
normal operation.

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Localised mechanical extract ventilation directly to the outer air shall be provided over all
cooking and steam emitting appliances. A minimum of 20 air changes per hour shall be
achieved in the kitchen area by mechanical extract and intake ventilation.
Sanitary accommodation shall be constructed with an intervening lobby and both the
toilet area and intervening lobby shall be separately and independently ventilated to the
external air by either natural or mechanical ventilation.
Pest Control
Rodents, insects, birds, domestic and other animals shall be prevented from having
access to food premises and surrounding grounds.
A system of pest control shall be developed and a detailed pest inspection programme
of the food premises shall be carried out by qualified staff. Records of pest inspections
shall be retained by the food business for a period of five years.
Pesticides and other chemicals for pest control management shall be used by suitably
trained personnel and shall be stored in a secure facility and not pose any risk of
contamination of food.
Electric fly killer (EFK) units when used shall be located in an area free from draughts,
away from natural light and not directly above an area where food or materials that come
into contact with food are located. Such units shall be cleaned and maintained according
to manufacturers instructions.
Cleaning sanitation programmes
Cleaning and Sanitation

Equipment, utensils, cutlery, crockery and work surfaces which come into contact
with food, the environment in which food is stored, handled, prepared, served
and consumed, internal drains, staff and public facilities and the external
environment shall be cleaned and where necessary disinfected, at regular
intervals to prevent the possible contamination of food.

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All chemicals shall be used in accordance with manufacturers instructions.

Separate cleaning equipment shall be provided for use in toilets, public areas
and external areas.

Cleaning agents shall be clearly labelled and shall not be stored in areas where
food is prepared, treated, and/or stored. The cleaning agents and equipment
used shall be suitable for use in a food operation and shall not be a source of
contamination.

Cleaning agents and equipment shall be stored in a separate designated area

that poses no risk to food or personnel. Cleaning equipment shall not be used or
filled/emptied in a sink used for the preparation of food or for washing of food.

Detailed cleaning schedule for each area in the catering premises shall be in
place and contain information on the area to be cleaned, the equipment and
cleaning agents to be used and its method of operation, timing and persons
responsible. Staff responsible for cleaning activities should be adequately trained
and supervised.
FOOD HANDLING AND PROCESSING

All stages of food handling, processing and distribution shall be controlled to ensure that
the food is not contaminated in any way and continues to be fit for human consumption.
Food Packaging
All food packaging materials shall be food grade, inert and not be a source of food
contamination. Packaging materials shall be stored in suitable conditions to prevent
contamination. Packaging material should not be re-used unless it can be cleaned and
re-sealed.
Food transport
Food transport vehicles and/or containers used for transporting food, either internally or
externally, shall be kept clean and maintained in good repair and condition to protect
foods from contamination and shall be weatherproof; and designed and constructed to

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permit adequate cleaning and/or disinfection and ensure pest control. Food transport
vehicles and/or containers shall not to be used for transporting anything other than
foods.
Food transport vehicles and/or containers used for transporting food shall be capable of
maintaining food at appropriate temperatures and allow those temperatures to be
monitored.
Temperature control
Foods shall be stored at the corrected temperatures as follows:

1C to 5C for refrigerated or chilled foods;

-18C for frozen foods;

63C for hot foods;

Not exceeding 25C to 30C for non-perishable and dry foods.

Food caterers shall ensure that monitoring and verification of temperatures during
handling and processing is carried out to demonstrate that the food is being maintained
at the correct temperature.
Food caterers shall maintain records of temperature of food and hold these records for a
minimum of five years, and ensure thermometers are maintained and calibrated.
Food storage
The food caterer shall ensure that products are traceable while the product is in storage.
Storage of food products shall be on a in/first out basis taking into account the shelf life
and any other information as appropriate for example, the best before/use by date .s
All foods from raw materials to finished goods shall be stored in suitable conditions to
prevent contamination.
Food stores shall be dry, free from contamination and shall be maintained in a hygienic
condition. Foods shall be stored off the floor on cleanable pallets, racks or shelving at a

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height which permits cleaning and ventilation. Containers used to store foods shall be
made of food grade materials, be in good condition, easy to clean and disinfect.
All foods shall be used within use by dates.
Thawing
Thawing
The food caterer shall ensure that the core temperature of the food is0 oC to 5 oC after
thawing. All frozen foods shall be thawed prior to cooking or serving, except foods where
the manufacturers instructions state otherwise. The thawing of food shall be carried out
under appropriate conditions to minimise the growth of micro-organisms. All thawed food
shall be checked to ensure that the thawing is complete. Run off liquid from the thawing
process shall be collected and discarded as frequently as necessary and care shall be
taken to ensure that liquid drained from the food does not contaminate other foods
particularly ready-to-eat products.
The food caterer shall ensure that adequate precautions are taken to ensure that the
thawing process does not result in cross contamination of products and/or work
surfaces. Thawed food shall not be re-frozen except where it is used as an ingredient in
a food product that is either cooked or baked and then frozen.
Food Preparation
Sufficient space, cleaned and disinfected work surfaces, equipment and utensils shall be
provided for preparing foods to prevent the risk of contamination. Separate work
surfaces, equipment and utensils should be provided to prevent the risk of cross
contamination between raw, cooked or ready-to-eat food.
Food cooking
Foods shall be cooked to a core temperature of 75C, instantaneously or an equivalent
time temperature combination, for example, 70C for 2 minutes, which ensures that the
food is safe for consumption. The temperature of cooked foods shall be monitored by
probing or visual assessment to ensure the products has received the required heat
treatment.
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Food cooling
Food shall be cooled by a cooling process that will allow the rapid cooling foods and
facilitate refrigeration of the foods within 2 hours of cooking or hot holding. The time of
cooling should be monitored to ensure that the cooling method in use is adequate for the
food products. Foods shall be protected from all forms of contamination during the
cooling process and shall not be placed in a cold storage unit while still warm.
Foods shall only be reheated once following cooking or hot holding to a temperature of
70C. The temperature of foods shall be monitored during reheating and records
should be retained.
Food Holding
Holding and Service
During food holding and service hot food shall be held at 63C and chilled food at 1 C
to 5C. The temperatures of hot and cold foods shall be monitored during food holding
and service to ensure that the foods are held at the correct temperatures. Monitoring
records shall be maintained.

FOOD SAFETY MANAGEMENT

AND PRINCIPLES OF HACCP
Food caterers shall put in place, implement and maintain a permanent food safety
management system based on the Hazard Analysis and Critical Control Point (HACCP)
principles.
The HACCP principles shall consist of the following:
(a)

identifying any hazards that must be prevented, eliminated or reduced to

acceptable levels;

(b)

identifying the critical control points at the step or steps at which control is essential
to prevent or eliminate a hazard or to reduce it to acceptable levels;

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(c)

Establishing critical limits at critical control points which separate acceptability from
unacceptability for the prevention, elimination or reduction of identified hazards;

(d)

establishing and implementing effective monitoring procedures at critical control

points;

(e)

Establishing corrective actions when monitoring indicates that a critical control

point is not under control;

(f)

Establishing procedures, which shall be carried out regularly, to verify that the
measures outlined in (a) to (e) are working effectively;

(g)

Establishing documents and records commensurate with the nature and size of the
food business to demonstrate the effective application of the measures outlined in
(a) to (f).

When any modification is made in the product, process, or any step, the food caterer
shall review the procedure and make the necessary changes to it.
Food caterers shall provide the Authority with evidence of their compliance with
requirements to have a food safety management system based on HACCP principles in
the manner that the Authority requires. The nature and size of the food catering business
will be taken into account by the Authority in requiring such a food safety management
system to be in place. Documents and procedures associated with the food safety
management system shall be kept up-to-date at all times and records for a period of 5
years.
Detailed arrangements for the implementation of food safety management systems
based on the HACCP principles will be issued by the Authority.

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TERMS AND DEFINITIONS

Catering

the preparation, storage and, where appropriate, delivery of

food for consumption by the consumer at the place of
preparation or elsewhere

Catering Establishment

a food business that prepares food for sale to the consumer

Food Business Operator

the natural or legal person(s) responsible for ensuring that the

requirements of food law are met within the food business under
their control

Food Safety

The sum of Health measures and procedures undertaken in

order to protect the public health against any possible risks in
such food

Hazard

A biological, chemical or physical agent in, or condition of, food

with the potential to cause an adverse health effect

Hazard - Biological

the presence in food of living organisms e.g. bacteria, viruses,

yeasts and moulds which may cause harm if they or their
products are consumed in the food

Hazard - Chemical

the presence in a food of an unacceptable level of a chemical

substance

Hazard - Physical

the presence in food of foreign objects that may cause harm if

consumed

Hazard Analysis

the collection of information to identify hazards in the food

business and the evaluation of the controls to be put in place
where necessary

Hazard Analysis and Critical

Critical a system that identifies, evaluates, and controls hazards that
Control Point (HACCP)

are significant for food safety

HACCP Plan

a document prepared in accordance with the principles of

HACCP to ensure control of hazards, which are significant for
food safety in a particular food business

Monitor

the act of conducting a planned sequence of observations or

measurements

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