HACCP Requirements in UAE

Every food establishment in UAE whether involved in importation, selling, offering for sale or distribution free of charge, packaging, preparation, display, service, manufacturing, processing or distribution of food must comply to HACCP requirements. Below are the broad range of food establishments, but not limited to as follows:

1. Restaurants, hotels, cafeterias, cafés
2. Food service operations in institutions, including hospitals and schools
3. Bakeries
4. Butcheries
5. Grocery stores, supermarkets and departmental stores
6. Food catering establishments, suppliers to cruise ships, events (desert camps), canteens
7. Food factories, trading companies and warehouses
8. Kiosks, temporary or permanent food events, mobile vending operations
9. Drinking water in rental buildings, commercial establishments, educational facilities, public places and mosques in the Emirate

There are, for examples, Food Code (Dubai) and Codes of Practice (Abu Dhabi Food Control Authority) available that sets model requirement that helps food establishments achieve a higher degree of compliance with regard to food regulations and attain a higher standard of food safety by adoption of good practices.

There shall be a valid trade/commercial license to be secured prior to start of operation. Appropriate business activity must be determined exactly and clearly stated at time of obtaining the license and this must be related to food. Food establishments are not allowed to carry out activity other than activity listed in trade/commercial license. Therefore, operations must commence after obtaining layout assessment approval and permit.

There are also set requirements for approval of the following:

At least one (1) Person In-Charge (PIC) must be employed by the food establishment and his/her roles and responsibilities must be defined. In addition, general requirements that a food establishment must comply to includes (each with sub-requirements):

• food handling and processing
• cleaning and maintenance
• personal hygiene
• training for food safety
• provisions and requirements applicable to import, sale and to export of foods
• miscellaneous including food labelling, product shelf life, product menu, product traceability and recall, customer complaint handling etc.