Food Safety Department

Health and Public Safety

Important Information to Food Establishment

 
The following documents shall be kept in a special folder in the establishment and shall be available upon request by the inspector:
  • The inspection booklet.
  • Copy of the trade license.
  • The layout of the establishment which is approved by the Food Control Department (whenever is required).
  • Occupational health cards for the food handlers (issued by DM).
  • Training certificates of the food handlers (approved by DM).
  • PIC certificate.
  • Pest control contract (with a company which is approved by DM).
  • List of major suppliers.
  • Temperature control records (for equipment and food).
  • Programs of cleaning, maintenance and calibration and record keeping.
  • Employee sickness report and sick leave book.
  • Copy of permits of food transportation vehicles (if any).
  • Copies of food transportations’ vehicles’ permits (if any).
  • Any other relevant document/permits.
  • Getting acquainted with the inspection results:
  • The PIC or the manager of the establishment should accompany the inspector during the inspection visit to provide necessary documents and information and to know the applicable instructions and suggestions.
  • The inspection report should be read and understood by the PIC or the manager who should ensure that he / she acknowledge the receipt of the report.
The establishment should follow up the recommendations and notes in the inspection report and deal with them positively to avoid applicable actions:
  • The establishment should take corrective actions and do necessary changes during the prescribed period.
  • Take note on the grade of the establishment and determine the actions taken by the establishment. The inspection grades are indicated below:
  • Grade (A) the hygiene and food safety standard of the establishment is excellent.
  • Grade (B) the hygiene and food safety standard of the establishment is very good, but could be improved.
  • Grade (C) the hygiene and food safety standard of the establishment is acceptable, and the establishment should work on making improvements.
  • Grade (D) the hygiene and food safety standard of the establishment is poor and establishment should work on making significant improvements (getting 4 consecutive (D) grade will result in temporary closure for all activities in the establishment for one week).
  • Grade (E) the hygiene and food safety standard of the establishment is very poor, and the establishment should work promptly to improve the hygiene and food safety standard (getting 2 consecutive (E) grade will result in temporary closure for all activities in the establishment for one week).

 

Remarks: If you require any clarification about any point mentioned in the inspection report, please contact DM call center at 800900, within 5 working days from the date of inspection. Or send an email to the food control Department. E-mail: foodcontrol@dm.gov.ae

 

 

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Important Information to Food Establishment

 
The following documents shall be kept in a special folder in the establishment and shall be available upon request by the inspector:
  • The inspection booklet.
  • Copy of the trade license.
  • The layout of the establishment which is approved by the Food Control Department (whenever is required).
  • Occupational health cards for the food handlers (issued by DM).
  • Training certificates of the food handlers (approved by DM).
  • PIC certificate.
  • Pest control contract (with a company which is approved by DM).
  • List of major suppliers.
  • Temperature control records (for equipment and food).
  • Programs of cleaning, maintenance and calibration and record keeping.
  • Employee sickness report and sick leave book.
  • Copy of permits of food transportation vehicles (if any).
  • Copies of food transportations’ vehicles’ permits (if any).
  • Any other relevant document/permits.
  • Getting acquainted with the inspection results:
  • The PIC or the manager of the establishment should accompany the inspector during the inspection visit to provide necessary documents and information and to know the applicable instructions and suggestions.
  • The inspection report should be read and understood by the PIC or the manager who should ensure that he / she acknowledge the receipt of the report.
The establishment should follow up the recommendations and notes in the inspection report and deal with them positively to avoid applicable actions:
  • The establishment should take corrective actions and do necessary changes during the prescribed period.
  • Take note on the grade of the establishment and determine the actions taken by the establishment. The inspection grades are indicated below:
  • Grade (A) the hygiene and food safety standard of the establishment is excellent.
  • Grade (B) the hygiene and food safety standard of the establishment is very good, but could be improved.
  • Grade (C) the hygiene and food safety standard of the establishment is acceptable, and the establishment should work on making improvements.
  • Grade (D) the hygiene and food safety standard of the establishment is poor and establishment should work on making significant improvements (getting 4 consecutive (D) grade will result in temporary closure for all activities in the establishment for one week).
  • Grade (E) the hygiene and food safety standard of the establishment is very poor, and the establishment should work promptly to improve the hygiene and food safety standard (getting 2 consecutive (E) grade will result in temporary closure for all activities in the establishment for one week).

 

Remarks: If you require any clarification about any point mentioned in the inspection report, please contact DM call center at 800900, within 5 working days from the date of inspection. Or send an email to the food control Department. E-mail: foodcontrol@dm.gov.ae

 

 

To view the PDF file you need - Adobe Acrobat Reader

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