Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
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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)
b)
c)
d)
c)
d)
e)
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;
delivery date;
confirmation of acceptance;
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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:
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 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;
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date of production;
number of cases;
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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
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:
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;
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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:
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;
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heat treatment is by far the most effective way of achieving disinfection of probes;
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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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;
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 storage and preparation areas shall comply with the following:
o
Finger nails clean, short and free from nail polish or false nails;
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
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Lather for 10-15 seconds minimum, vigorously and thoroughly rubbing all
hand surfaces, including the fingertips and thumbs;
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 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
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;
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:
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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provide adequate working space to allow for the hygienic performance of all
operations;
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.
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.
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;
activity
can
be
effectively
conducted
with
the
following
specifications:
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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Water from sources other than municipal supplies must be treated as necessary and
tested to confirm portability.
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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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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.
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:
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.
(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)
(e)
(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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Catering Establishment
Food Safety
Hazard
Hazard - Biological
Hazard - Chemical
Hazard - Physical
Hazard Analysis
HACCP Plan
Monitor
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