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    ار م م ل ا  ل ي ل د مق 2008ل ن ))2ر  

    أن ش ب ا ر شل ا و  ما ع طل ا  مي د ق ت  تا م د خ  عا ط ق ل  ءا ذ غ ل ا    وصح الم

    CODE OF PRACTICE No (02)CODE OF PRACTICE No (02)CODE OF PRACTICE No (02)CODE OF PRACTICE No (02)

    FOOD SAFETY AND HYGIENE IN THE CATERING SECTORFOOD SAFETY AND HYGIENE IN THE CATERING SECTORFOOD SAFETY AND HYGIENE IN THE CATERING SECTORFOOD SAFETY AND HYGIENE IN THE CATERING SECTOR

    INTRODUCTIONINTRODUCTIONINTRODUCTIONINTRODUCTION

    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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    SCOPESCOPESCOPESCOPE

    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 OPERATORLICENCING OF A FOOD BUSINESS OPERATORLICENCING OF A FOOD BUSINESS OPERATORLICENCING 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 RECALLFOOD TRACEABILITY AND RECALLFOOD TRACEABILITY AND RECALLFOOD TRACEABILITY AND RECALL

    Food TraceabilityFood TraceabilityFood TraceabilityFood 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 foodsTraceability of incoming foodsTraceability of incoming foodsTraceability 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;

    o  address of supplier;

    o  nature and description of the food supplied;

    o

      supplier batch codes;o  delivery date;

    o  confirmation of acceptance;

    o  number of saleable units;

    o  weight of the saleable unit, if applicable;

    o  lot number (if any) assigned to the delivery;

    o  details of the deliverer and vehicle, as applicable;

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    o  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 supplyingProcess traceability for food caterers supplyingProcess traceability for food caterers supplyingProcess traceability for food caterers supplying other than toother than toother than toother than to the final consumethe final consumethe final consumethe final consumer rr r

    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;

    o  the outer case if any;

    o  internal process documentation accompanying the product batch.

      the traceability codes of ingredients (e.g. batch codes, lot codes etc) and primarypackaging 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;

    o  product batch code;

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    o  date of production;

    o  time of start and end of production, where appropriate;

    o  saleable unit size;

    o  number of saleable units per case;

    o  number of cases;

    o  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;

    o  reference to any in-house process control records associated with

    the product batch;

    o  reference to any in-house packaging control records associated

    with the product batch;

    o  Product release procedures by quality assurance staff should ensure that

    the traceability system has been maintained;

    o  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 requirementsFood labelling requirementsFood labelling requirementsFood 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 forfood 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;

    o  Use by or best before date;

    o  Storage instructions.

    MAINTENANCE OF THE COLD CHAINMAINTENANCE OF THE COLD CHAINMAINTENANCE OF THE COLD CHAINMAINTENANCE 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 5ºC for refrigerated or chilled foods;

    •  ≤ -18ºC 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 foodsChilled foodsChilled foodsChilled foodsChilled foods shall be delivered at a temperature of 0ºC to 5ºC.

    If at time of delivery the temperature of chilled foods is not 0ºC to 5ºC, the following

    action should be taken:

    •  If the temperature of the food at the time of delivery is at > 5ºC and 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 > 5ºC for 2

    hours or more, the food shall be rejected.

    Frozen foodsFrozen foodsFrozen foodsFrozen foods

    Frozen foods shall be delivered at or below - 18º C.

    If at time of delivery the temperature of frozen foods is not at or below - 18º C, the

    following action shall be taken:

    •  If the temperature of the food at the time of delivery is > - 12ºC, it shall be used

    immediately;

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

    Temperature for storage of dTemperature for storage of dTemperature for storage of dTemperature for storage of dryryryry and nonand nonand nonand non----perishableperishableperishableperishable foodsfoodsfoodsfoods

    Non-perishable and dry foods should be stored at temperatures not exceeding 25ºC to

    30ºC for periods only within the stated shelf life on the label.

    CCCCold storage equipmentold storage equipmentold storage equipmentold 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.

    TTTTemperature measurementemperature measurementemperature measurementemperature measurement

    In food catering premises an adequate number of calibrated thermometers, with aselection 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 Types of Thermometer Types of Thermometer 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 ± 1°C;

    •  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 ± 2°C;

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

    ovens. Always follow the manufacturer’s instructions;

      Thermocouples are especially designed for use in continuous temperaturemonitoring via a data logger. Thermocouples are relatively inexpensive, have a wide

    temperature range with reasonable repeatability, and accuracy normally ± 0.5°C.

    Accuracy andAccuracy andAccuracy andAccuracy and ccccalibrationalibrationalibrationalibration of thermometersof thermometersof thermometersof 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 0°C ± manufacturers stated

    accuracy, typically ± 0.5 to 1ºC. Next take boiling water and add to another thermos-

    flask, hold for 10 minutes and immerse the thermometer. The thermometer should read

    100°C ± manufacturers stated accuracy, typically ± 0.5 to 1ºC. Some instant-read dial

    thermometers have a calibration nut under the dial that can be adjusted.

    In all cases, follow manufacturer’s 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.

    MaintenanceMaintenanceMaintenanceMaintenance of thermometersof thermometersof thermometersof 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 REQUIREMENTSFOOD HYGIENE REQUIREMENTSFOOD HYGIENE REQUIREMENTSFOOD HYGIENE REQUIREMENTS

    FOR THE CATERING SECTORFOR THE CATERING SECTORFOR THE CATERING SECTORFOR THE CATERING SECTOR

    SSSStaff trainingtaff trainingtaff trainingtaff 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 HygienePersonal HygienePersonal HygienePersonal 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;

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

    o  Refrain from the use of highly perfumed products;

      Hair shall be maintained in a clean and tidy condition. Hair covering shall be wornwhere 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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    o  Use sufficient soap to form a good lather;

    o  Systematically rub all parts of hands with soap and water;

    o  Lather for 10-15 seconds minimum, vigorously and thoroughly rubbing all

    hand surfaces, including the fingertips and thumbs;

    o  Rinse hands thoroughly with running water;

    o  Dry hands thoroughly.

    •  Hands shall be washed as frequently as necessary and always:

    o  Before starting work;

    o  Before handling cooked or ready to eat food;

    o  After handling or preparing raw food;

    o  After handling waste;

    o  After cleaning duties;

    o  After using the toilet;

    o  After blowing nose, sneezing or coughing;

    o  After eating, drinking or smoking;

    o  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;o  Handling refuse;

    o  Handling or preparing raw food;

    o  Handling money.

    Protective clothingProtective clothingProtective clothingProtective 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 staff’s 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 wor Fitness to wor Fitness to wor Fitness to work in a catering businessk in a catering businessk in a catering businessk 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 theHealth Authority of Abu Dhabi certifying that they are medically fit to work as food

    handlers.

    Supplier controlSupplier controlSupplier controlSupplier 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,PREMISES, STRUCTURES,PREMISES, STRUCTURES,PREMISES, STRUCTURES,

    LAYOUTLAYOUTLAYOUTLAYOUT AND DESIGNAND DESIGNAND DESIGNAND 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 thedelivery, 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 andImmediate vicinity andImmediate vicinity andImmediate vicinity and environmentenvironmentenvironmentenvironment

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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 premisesFood premisesFood premisesFood premises (floors, doors, ceilings and walls)(floors, doors, ceilings and walls)(floors, doors, ceilings and walls)(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 withcleanable 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:

    o  540 lux (50 foot candles) at inspection points;

    o  220 lux (20 foot candles) in work rooms;

    o  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 SupplyWater SupplyWater SupplyWater 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.

    WWWWater Sampling and Testingater Sampling and Testingater Sampling and Testingater 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 facilitiesIce/Ice making facilitiesIce/Ice making facilitiesIce/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 manufacturer’s 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 TanksWater Storage TanksWater Storage TanksWater Storage TanksWater 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.

    NonNonNonNon----potable Water potable Water potable Water 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 FacilitiesWashing FacilitiesWashing FacilitiesWashing 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 WashingEquipment WashingEquipment WashingEquipment 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.

    HandHandHandHand WashingWashingWashingWashing

    -  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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    DrainageDrainageDrainageDrainage

    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 ManagementWaste ManagementWaste ManagementWaste 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.

    VentilationVentilationVentilationVentilation

    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.

    PPPPest Controlest Controlest Controlest 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 programmesCleaning sanitation programmesCleaning sanitation programmesCleaning sanitation programmes

    Cleaning and SanitationCleaning and SanitationCleaning and SanitationCleaning 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 manufacturer’s 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 PROCESSINGFOOD HANDLING AND PROCESSINGFOOD HANDLING AND PROCESSINGFOOD 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 PackagingFood PackagingFood PackagingFood 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 preventcontamination. Packaging material should not be re-used unless it can be cleaned and

    re-sealed.

    Food transportFood transportFood transportFood 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 controlTemperature controlTemperature controlTemperature control

    Foods shall be stored at the corrected temperatures as follows:

    •  1°C to 5ºC for refrigerated or chilled foods;

    •  ≤ -18ºC for frozen foods;

    •  ≥ 63ºC for hot foods;

    •  Not exceeding 25°C to 30°C 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 storageFood storageFood storageFood 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 lifeand 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”.

    ThaThaThaThawingwingwingwing

    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 manufacturer’s 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 PreparationFood PreparationFood PreparationFood 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 cookingFood cookingFood cookingFood cooking

    Foods shall be cooked to a core temperature of 75ºC, instantaneously or an equivalent

    time temperature combination, for example, 70ºC 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 coolingFood coolingFood coolingFood 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

    ≥70ºC. The temperature of foods shall be monitored during reheating and records

    should be retained.

    Food HoldFood HoldFood HoldFood Holding and Serviceing and Serviceing and Serviceing and Service

    During food holding and service hot food shall be held at ≥ 63ºC and chilled food at 1 ºC

    to 5ºC. 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 MANAGEMENTFOOD SAFETY MANAGEMENTFOOD SAFETY MANAGEMENTFOOD SAFETY MANAGEMENT

    AND PRINCIPLES OF HACCPAND PRINCIPLES OF HACCPAND PRINCIPLES OF HACCPAND 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 systemsbased on the HACCP principles will be issued by the Authority.

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    TERMS AND DEFINITIONSTERMS AND DEFINITIONSTERMS AND DEFINITIONSTERMS AND DEFINITIONS

    CateringCateringCateringCatering the preparation, storage and, where appropriate, delivery of

    food for consumption by the consumer at the place of

    preparation or elsewhere

    Catering EstablishmentCatering EstablishmentCatering EstablishmentCatering Establishment a food business that prepares food for sale to the consumer

    Food Business Operator Food Business Operator Food Business Operator 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 SafetyFood SafetyFood SafetyFood Safety The sum of Health measures and procedures undertaken in

    order to protect the public health against any possible risks in

    such food

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

    with the potential to cause an adverse health effect

    HazardHazardHazardHazard - 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

    HazardHazardHazardHazard - Chemical the presence in a food of an unacceptable level of a chemical

    substance

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

    consumed

    Hazard AnalysisHazard AnalysisHazard AnalysisHazard Analysis the collection of information to identify hazards in the food

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

    where necessaryHazard Analysis and CritHazard Analysis and CritHazard Analysis and CritHazard Analysis and Criticalicalicalical

    Control Point (HACCP)Control Point (HACCP)Control Point (HACCP)Control Point (HACCP)

    a system that identifies, evaluates, and controls hazards that

    are significant for food safety

    HACCP PlanHACCP PlanHACCP PlanHACCP 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 Monitor Monitor Monitor the act of conducting a planned sequence of observations or

    measurements