Are you establishing your food business in Dubai?
If your answer is yes, then you should be aware of the major requirements that every food establishment which imports, sells, offers for sale or distributes free of charge, packages, prepares, displays, serves, manufactures, processes, or distributes food in the forms below:
- Restaurants, hotels, cafeterias and cafés;
- Food service operations in institutions, including hospitals and schools;
- Bakeries;
- Butcheries;
- Grocery store, supermarkets and departmental stores;
- Food catering units, suppliers to cruise ships, events (desert camps), canteens;
- Food factories and warehouses;
- Kiosks, temporary or permanent food events, and mobile vending operations;
- Food packing material manufacturers and suppliers.
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.
As per Dubai Municipality – the food control department, all food entities in Dubai must have a valid trade license from the concerned government authorities in Dubai before the start of operation. The owner of the food license must choose the appropriate business activity at the time of obtaining the license. Food licenses shall not carry out any other activity other than the business activity (or activities) listed in the trade license.
Let’s give you a very quick overview of the conditions that have been set for the Person in Charge:
Management – Person in Charge
A. All food businesses shall employ at least one (1) full time, on-site Person in Charge (PIC) certified in food safety.
B. All food service licenses where high-risk, ready to eat or raw foods are prepared shall have at least one PIC certified in food safety present in the place during all shifts (duration) of operation. The PIC should be responsible for and should actively oversee all operations that could have an impact on the safety of the food.
C. Each certified PIC shall possess knowledge of food safety principles and practices as demonstrated by passing a written examination acceptable to the food control department. Each person passing an acceptable examination shall receive a certificate valid for a period of five years from the date of issuance.
D. The name of the PIC should be displayed behind the cash counter or in a place that is clearly visible to customers.
E. Once the employment of a PIC is terminated, the company can take up-to thirty (30) days to designate a new PIC. The proposed PIC should enroll for the training programme and be certified within 45 days.
