Dubai Municipality Food Code, Version 1 (2013)chapter by chapter

Food Code s 3.1.1(c)PIC certification renewal

A PIC certificate in Dubai must be renewed every five years to remain valid.

Food Code s 3.1.3.2(a)-(c)Food safety programme audit

Food safety programmes must be audited by a DM-approved auditor, and establishments must maintain documentation for the last four years.

Food Code s 3.2.3.2(a)-(c)Product identification and traceability records

Food products must be labeled per DM standards, with traceability records maintained for the shelf life of the items.

Food Code ss 2.1(a)-(d)Trade licence

Food establishments must obtain a valid trade licence from Dubai authorities for food-related activities before commencing operations.

Food Code ss 2.2(a)-(d)Layout approval

New or renovated food establishment layouts require prior approval from the DM Food Control Department before construction begins.

Food Code ss 3.1.1(a)-(e)Person in Charge

Food establishments must employ a certified Person in Charge for food safety, with specific requirements for high-risk food preparation.

Food Code ss 3.1.3, 3.1.3.1, 3.1.3.3Food safety programme

Food establishments must implement and maintain a DM-approved food safety programme to control food hazards, which must be reviewed annually.

Food Code ss 3.2.2.1-3.2.2.2Approved food sources

Food sources must be licensed and approved by DM, with suppliers' information available upon request for traceability.

Food Code ss 3.2.7, 3.2.11Cooling and thawing limits

High-risk cooked food must be cooled to specified temperatures within set time limits and used within 72 hours; frozen food must be thawed properly.

Food Code ss 3.2.9(b)-(c)Cooking temperature checks

Raw animal products must be cooked to at least 75 C, and cooking temperatures must be regularly checked and recorded.

Food Code ss 3.6.1(f)-(h), 3.6.2Food transport vehicles

Food must be transported in DM-approved vehicles that maintain required temperatures and have accurate monitoring devices.

Food Code ss 4.2, 4.5(a)Cleaning chemicals and validation records

Cleaning chemicals must be used and stored per guidelines, with safety data and validation documents maintained on-site.

Food Code ss 4.3(a)-(d), 4.4(e)Pest control

Premises must be pest-free, regularly inspected, and controlled by licensed agencies, with detailed records maintained by management.

Food Code s 3.1.3.2(c)-retRecord Retention — Food safety programme audit reports

Food safety programme audit reports must be retained for four years from the date of the audit.

Food Code s 3.2.3.2(b)-retRecord Retention — Invoices, receipts and lot coding records for food received

Invoices and lot coding records for received food must be retained for at least the product's shelf life from the date of receipt.