Chiller Van

The control of temperature is essential in restricting the growth in numbers of bacteria and thus minimising the risk of food poisoning. For high risk foods in particular, keeping them chilled or hot is the single most important control in ensuring their safety.

Law: To ensure that food stays safe, you are legally required to ensure that high risk as well as perishable foods are kept either very cold (5°C or colder) or very hot (60°C or hotter) or at another temperature approved by the Dubai Municipality as safe.

Holding food at a constant temperature involves doing so at:

The temperature must be below 5 degrees Celsius.

sixty degrees or more; or

Another temperature, if the food service provider can prove that doing so won’t compromise the food’s microbiological safety during the time period in question.

High-risk and perishable foods derived from animals must be stored at these temperatures to meet rules, unless proof of safety can be shown for the time the food was stored at a different temperature. A discussion of risk-free temperature alternatives follows. Due to the fact that harmful bacteria that cause food poisoning need time to multiply before they become a threat, food can only be stored at temperatures between 5°C and 60°C for a short period of time, such as while it is being prepared.

Keep in mind that certain foods should be stored at temperatures below 5 degrees Celsius to prevent the growth of bacteria that might cause food poisoning. The producer of the food should be consulted to determine the optimal temperature for storage.

Science:

Heat is essential for the survival and growth of bacteria. Most food-borne infections grow very slowly below 5°C, and none grow at temperatures above 60°C. Avoid storing food in the “danger zone,” or between 40 and 140 degrees Fahrenheit, as this is where harmful germs thrive. Most bacteria thrive at temperatures between 20 and 50 degrees Celsius, which is the normal range for indoor temperatures in Dubai.

Toggle Content

To what degree should cooked dishes be cooled?
By law, you have two hours to bring food down from 60 degrees Celsius to 20 degrees Celsius, and another four hours to get it down from 20 degrees Celsius to 5 degrees Celsius. You can also slow down the cooling process, but you’ll need to prove that your method is safe.

If you have cooked food that you want to cool and utilise later, you should cool it to 5°C or lower as soon as feasible. The less time there is for food-poisoning germs to proliferate between 5°C and 60°C while cooling, the better.

Science:

Even after cooking, the meal could still contain bacteria that causes food poisoning. Some bacteria are able to withstand high temperatures and remain viable even after being cooked. Post-cooking contamination with food-poisoning microorganisms is also possible. If the meal is left in the danger zone (between 5°C and 60°C), the germs can proliferate.

How should I reheat these kinds of foods?
It is recommended that food be reheated to a temperature above 75°C when being served immediately or kept hot. The temperature is high enough to kill any bacteria that could cause food poisoning, including those that may have contaminated the food or multiplied in it during preparation and storage.

The time required for re-heating should be less than an hour. Reheating food ‘rapidly’ is done so as to reduce the amount of time the meal spends between 5°C and 60°C, where food-poisoning bacteria thrive and reproduce. Because bacteria that cause food poisoning cannot grow in temperatures of 60 degrees Celsius or above, food can be safely kept hot at this temperature until it is served to a consumer.

Not all foods may be reheated to this temperature without losing quality; for example, a custard made with eggs, cold meats, or a sandwich.

Food can be reheated more than once, right?
Reheat food only once. Due to the prolonged cooking times, any food-poisoning bacteria present in the food may either reach harmful levels of multiplication or develop toxins that cannot be eliminated by reheating.

Material Handling
The prevention of microbiological, chemical, and physical dangers relies heavily on careful product handling. Every step of the food’s journey from delivery to storage to preparation to presentation and sale must be meticulously monitored to ensure that it remains as sanitary as feasible.

What steps can I take to ensure that the food I eat comes from reputable establishments?
You must only work with vendors that have been approved by the Dubai Municipality. These are restaurants that have passed inspection by the Emirates’ food regulators. Ask for their business licence and the most recent food inspection report to double-check their claims. All of the business’s activities, such as catering, trade, manufacturing, etc., must be specified on the licence.

In the event that an inspection officer requests it, you must be able to identify the origins and types of any food products sold or prepared on the premises. This data is essential in the event that any food items discovered on your premises are deemed dangerous or contaminated and must be returned to the supplier or disposed of.

You may have food on your premises that isn’t packaged or labelled, and you’ll need additional ways to prove what it is and where it came from, even if most of the food you buy will be labelled with the name of the product and the name and address of the manufacturer, importer, or packager. You could use supplier invoices or some other method of tracking who you buy from, how much you buy, and what kinds of food you stock to do this.

In the absence of this information, you should not consume the food in question.

Storage

When a food delivery is accepted, it must be quickly transferred to a proper cold storage facility. The floor is not the place for dry things. When storing items, it’s best to keep the room at a consistent, moderate temperature and humidity level.

How long can different kinds of food be kept in the pantry?
The proper storage conditions for food depend on the type of food being stored.

Refrigerated areas are ideal for storing raw meat and seafood.
Immediately after purchase, frozen foods should be stored in a freezer.
In commercial settings, refreezing previously frozen food is not allowed unless the technique has been approved by the inspection officer.
An place that meets the criteria of being clean, dry, and pest-free is required for the storage of dry products.
Produce should be kept in a pest-free, sanitary environment.
Foods that need to be refrigerated should be put there as soon as possible after being prepared.
up top
SWITCHING STOCKS
Correct food storage and stock rotation is essential for achieving quality and safety goals. High-risk foods, which are those that can easily develop microorganisms, require more frequent stock rotation. All foods benefit from regular stock rotation, as staleness, texture changes, and colour fades can make them less desirable to customers. More severe issues may arise from the presence of mould, insects, rancidity, slime, or off odours. Problems with unsuitable or rotten food and a significant drop in the shelf life of items can arise if acceptable practises aren’t ensured.

Most items must prominently display their best-by dates in accordance with federal law governing food labels. It is illegal to sell or consume food over its expiration date. If a product is not packed in a commercial setting (in-house packing), then an internal date code must be used to ensure that products are moved through the warehouse according to the “first in, first out” principle.

top of page
CLEANING
Safeguarding against the risks of microbial and physical contamination, cleaning is vital. Cleanliness of equipment and structure throughout the premises is important to convey a positive image to customers and staff and to ensure a safe and efficient working environment, though different standards will apply to storage rooms for packaged foods and areas where high risk open food is being prepared.

The frequency (how often you clean) and the procedures employed will determine the efficiency of the cleaning.

Which basic steps can be taken to guarantee a sanitary environment for preparing and serving food?
Avoid tracking dirt onto the walls and floors. Do not just wipe the table clean and leave everything on the floor.
It is imperative that floors be swept, cleaned, or washed on a regular basis.
It’s best practise to keep things clean as you go (clean as you go) so that dirt doesn’t accumulate during the course of the workday.
PIC is responsible for making sure the cleaning staff knows and adheres to the agreed-upon cleaning schedule for the facility, its fixtures, and its components.
heading back up
CONTROL OF CHEMICALS
What are the major concerns of chemical usage?
When using chemicals, make sure they are FDA-approved. If you have any doubts about the legitimacy of the supplier’s documents, you should get in touch with the Dubai Municipality.
Soiling, bacteria, contact time, and surface type all play a role in determining the best disinfectant to use. If you have any questions, you should probably contact your suppliers for clarification.
Maintain chemicals in their original containers and utilise them before they go bad.
All chemicals must be kept in clearly labelled, locked cabinets.
The chemical vendor is responsible for educating your employees on how to handle their products properly. When preparing cleaning solutions, it is important to pay attention to detail and adhere to the manufacturer’s guidelines.

Where should I keep my cleaning supplies, such as brooms and buckets?
After each usage, mops and their buckets should be washed and left to dry in the open air. Mop heads should not be kept in buckets since they prevent drying.

top of page
SOCIAL AND PERSONAL CLEANING ROUTINES
In the food service industry, it is crucial that all employees maintain a spotless appearance at all times. It aids in preventing spoilage and contamination of food. Staff who take pride in their appearance and who treat clients with respect are more likely to retain their jobs. People who work there should be held to a higher standard, as rude employees can upset customers and perhaps put them in danger of harm or sickness.

Employees from non-food service sectors, such as offices, should nevertheless practise proper personal hygiene when visiting restaurants and other retail establishments.

Can a sick worker still be employed at a restaurant?
No one with a known infectious disease should work in the food service industry.

If an employee has been diagnosed with a food-borne illness or is experiencing symptoms such as vomiting or diarrhoea, the PIC must take precautions to ensure the safety of the rest of the workforce. If they are ill and unable to handle meals, perhaps they can only clean the grounds. When an employee experiences symptoms like diarrhoea or vomiting, they must notify the PIC immediately. Employees who are ill but not critically so should be given non-food handling jobs to perform until they are fully recovered ( free of symptoms for at least 48 hours). Employees should be incentivized to notify their employers of health issues by being granted paid sick time.

When and how should illness be reported and documented?
Employees and customers are obligated to report certain illnesses to the PIC, and the PIC must keep a track of these complaints and notify the appropriate regulatory authorities if necessary.

When and how often must one wash one’s hands?
The regular and frequent washing of hands and fingertips is a requirement for all workers in the food service industry.

Because of the gravity of the situation, this is of paramount importance.

when starting a shift and returning from breaks
whenever you’ve been to the bathroom, cleaned, handled food waste, or boxes, etc., and
between handling raw and cooked meals, and between using the same tools and surfaces for both.
If an unauthorised individual is let inside the kitchen, what kind of hazard may they possibly pose?
Unauthorized individuals provide a risk of inadvertent food contamination since they may not be familiar with the protocols followed in the kitchen. Protecting your business from anyone who would deliberately add any dangerous material to food is also crucial.

top of page
PRODUCT DISPLAY
There should be no lapse in good sanitation or hygiene if food contamination is to be avoided. It is the responsibility of the personnel to regularly inspect all food displays. Products that have been obviously contaminated or damaged might be removed from sale in this way.

When it comes to food safety, microbial contamination is the biggest threat. When dealing in high-risk open foods, this is a very serious risk. Incorrect handling and storage of certain foods can promote bacterial growth. When these items are left out in the open, they are at risk of being polluted by people, animals, and other debris.

It’s important to remember that all open foods, high risk or low, are susceptible to the risks of physical contamination and physical harm. All exposed foods should be safeguarded as much as possible from these dangers, as they might cause serious injury and result in subpar goods.

CONTROL OF PESTS
Insects, rodents, and other critters that make their homes in or on our food supply might be considered pests. Even more worrisome than the physical harm that pests wreak is the fact that many of them carry bacteria that can taint food and lead to illness. Additionally, pests can taint food with their own hair, nesting materials, urine, faeces, and even bodies.

In what ways may I lessen the chance of a pest infestation?
The Dubai Municipality mandates that all food service businesses in the city have a signed contract with a certified pest control company. If the following steps are not done, pest control efforts will fail.

Inaccessibility or Exclusion

For effective pest control and the elimination of breeding places, it is essential that buildings be kept in good repair and condition. If there is a possibility of infestation or contamination, screens must be installed on windows that open directly into food processing areas and are used for ventilation throughout the preparation process. It is important to keep all exterior doors closed when they are not in use and to ensure that they fit snugly to prevent pests from entering. Screens must be installed on all doors leading outside in food preparation, treatment, or processing areas because of the risk of insects and birds getting in. Dogs, cats, and other household pets are not permitted in kitchens or other locations where human food is stored or prepared. As long as there is no danger of food contamination, service animals are welcome.

Limitation by Cutting Off Food and Shelter

To what degree should cooked dishes be cooled?
By law, you have two hours to bring food down from 60 degrees Celsius to 20 degrees Celsius, and another four hours to get it down from 20 degrees Celsius to 5 degrees Celsius. You can also slow down the cooling process, but you’ll need to prove that your method is safe.

If you have cooked food that you want to cool and utilise later, you should cool it to 5°C or lower as soon as feasible. The less time there is for food-poisoning germs to proliferate between 5°C and 60°C while cooling, the better.

Science:

Even after cooking, the meal could still contain bacteria that causes food poisoning. Some bacteria are able to withstand high temperatures and remain viable even after being cooked. Post-cooking contamination with food-poisoning microorganisms is also possible. If the meal is left in the danger zone (between 5°C and 60°C), the germs can proliferate.

How should I reheat these kinds of foods?
It is recommended that food be reheated to a temperature above 75°C when being served immediately or kept hot. The temperature is high enough to kill any bacteria that could cause food poisoning, including those that may have contaminated the food or multiplied in it during preparation and storage.

The time required for re-heating should be less than an hour. Reheating food ‘rapidly’ is done so as to reduce the amount of time the meal spends between 5°C and 60°C, where food-poisoning bacteria thrive and reproduce. Because bacteria that cause food poisoning cannot grow in temperatures of 60 degrees Celsius or above, food can be safely kept hot at this temperature until it is served to a consumer.

Not all foods may be reheated to this temperature without losing quality; for example, a custard made with eggs, cold meats, or a sandwich.

Food can be reheated more than once, right?
Reheat food only once. Due to the prolonged cooking times, any food-poisoning bacteria present in the food may either reach harmful levels of multiplication or develop toxins that cannot be eliminated by reheating.

Material Handling
The prevention of microbiological, chemical, and physical dangers relies heavily on careful product handling. Every step of the food’s journey from delivery to storage to preparation to presentation and sale must be meticulously monitored to ensure that it remains as sanitary as feasible.

What steps can I take to ensure that the food I eat comes from reputable establishments?
You must only work with vendors that have been approved by the Dubai Municipality. These are restaurants that have passed inspection by the Emirates’ food regulators. Ask for their business licence and the most recent food inspection report to double-check their claims. All of the business’s activities, such as catering, trade, manufacturing, etc., must be specified on the licence.

In the event that an inspection officer requests it, you must be able to identify the origins and types of any food products sold or prepared on the premises. This data is essential in the event that any food items discovered on your premises are deemed dangerous or contaminated and must be returned to the supplier or disposed of.

You may have food on your premises that isn’t packaged or labelled, and you’ll need additional ways to prove what it is and where it came from, even if most of the food you buy will be labelled with the name of the product and the name and address of the manufacturer, importer, or packager. You could use supplier invoices or some other method of tracking who you buy from, how much you buy, and what kinds of food you stock to do this.

In the absence of this information, you should not consume the food in question.

Storage

When a food delivery is accepted, it must be quickly transferred to a proper cold storage facility. The floor is not the place for dry things. When storing items, it’s best to keep the room at a consistent, moderate temperature and humidity level.

How long can different kinds of food be kept in the pantry?
The proper storage conditions for food depend on the type of food being stored.

Refrigerated areas are ideal for storing raw meat and seafood.
Immediately after purchase, frozen foods should be stored in a freezer.
In commercial settings, refreezing previously frozen food is not allowed unless the technique has been approved by the inspection officer.
An place that meets the criteria of being clean, dry, and pest-free is required for the storage of dry products.
Produce should be kept in a pest-free, sanitary environment.
Foods that need to be refrigerated should be put there as soon as possible after being prepared.
SWITCHING STOCKS
Correct food storage and stock rotation is essential for achieving quality and safety goals. High-risk foods, which are those that can easily develop microorganisms, require more frequent stock rotation. All foods benefit from regular stock rotation, as staleness, texture changes, and colour fades can make them less desirable to customers. More severe issues may arise from the presence of mould, insects, rancidity, slime, or off odours. Problems with unsuitable or rotten food and a significant drop in the shelf life of items can arise if acceptable practises aren’t ensured.

Most items must prominently display their best-by dates in accordance with federal law governing food labels. It is illegal to sell or consume food over its expiration date. If a product is not packed in a commercial setting (in-house packing), then an internal date code must be used to ensure that products are moved through the warehouse according to the “first in, first out” principle.

CLEANING
Safeguarding against the risks of microbial and physical contamination, cleaning is vital. Cleanliness of equipment and structure throughout the premises is important to convey a positive image to customers and staff and to ensure a safe and efficient working environment, though different standards will apply to storage rooms for packaged foods and areas where high risk open food is being prepared.

The frequency (how often you clean) and the procedures employed will determine the efficiency of the cleaning.

Which basic steps can be taken to guarantee a sanitary environment for preparing and serving food?
Avoid tracking dirt onto the walls and floors. Do not just wipe the table clean and leave everything on the floor.
It is imperative that floors be swept, cleaned, or washed on a regular basis.
It’s best practise to keep things clean as you go (clean as you go) so that dirt doesn’t accumulate during the course of the workday.
PIC is responsible for making sure the cleaning staff knows and adheres to the agreed-upon cleaning schedule for the facility, its fixtures, and its components.
heading back up
CONTROL OF CHEMICALS
What are the major concerns of chemical usage?
When using chemicals, make sure they are FDA-approved. If you have any doubts about the legitimacy of the supplier’s documents, you should get in touch with the Dubai Municipality.
Soiling, bacteria, contact time, and surface type all play a role in determining the best disinfectant to use. If you have any questions, you should probably contact your suppliers for clarification.
Maintain chemicals in their original containers and utilise them before they go bad.
All chemicals must be kept in clearly labelled, locked cabinets.
The chemical vendor is responsible for educating your employees on how to handle their products properly. When preparing cleaning solutions, it is important to pay attention to detail and adhere to the manufacturer’s guidelines.

Where should I keep my cleaning supplies, such as brooms and buckets?
After each usage, mops and their buckets should be washed and left to dry in the open air. Mop heads should not be kept in buckets since they prevent drying.

SOCIAL AND PERSONAL CLEANING ROUTINES
In the food service industry, it is crucial that all employees maintain a spotless appearance at all times. It aids in preventing spoilage and contamination of food. Staff who take pride in their appearance and who treat clients with respect are more likely to retain their jobs. People who work there should be held to a higher standard, as rude employees can upset customers and perhaps put them in danger of harm or sickness.

Employees from non-food service sectors, such as offices, should nevertheless practise proper personal hygiene when visiting restaurants and other retail establishments.

Can a sick worker still be employed at a restaurant?
No one with a known infectious disease should work in the food service industry.

If an employee has been diagnosed with a food-borne illness or is experiencing symptoms such as vomiting or diarrhoea, the PIC must take precautions to ensure the safety of the rest of the workforce. If they are ill and unable to handle meals, perhaps they can only clean the grounds. When an employee experiences symptoms like diarrhoea or vomiting, they must notify the PIC immediately. Employees who are ill but not critically so should be given non-food handling jobs to perform until they are fully recovered ( free of symptoms for at least 48 hours). Employees should be incentivized to notify their employers of health issues by being granted paid sick time.

When and how should illness be reported and documented?
Employees and customers are obligated to report certain illnesses to the PIC, and the PIC must keep a track of these complaints and notify the appropriate regulatory authorities if necessary.

When and how often must one wash one’s hands?
The regular and frequent washing of hands and fingertips is a requirement for all workers in the food service industry.

Because of the gravity of the situation, this is of paramount importance.

when starting a shift and returning from breaks
whenever you’ve been to the bathroom, cleaned, handled food waste, or boxes, etc., and
between handling raw and cooked meals, and between using the same tools and surfaces for both.
If an unauthorised individual is let inside the kitchen, what kind of hazard may they possibly pose?
Unauthorized individuals provide a risk of inadvertent food contamination since they may not be familiar with the protocols followed in the kitchen. Protecting your business from anyone who would deliberately add any dangerous material to food is also crucial.

PRODUCT DISPLAY
There should be no lapse in good sanitation or hygiene if food contamination is to be avoided. It is the responsibility of the personnel to regularly inspect all food displays. Products that have been obviously contaminated or damaged might be removed from sale in this way.

When it comes to food safety, microbial contamination is the biggest threat. When dealing in high-risk open foods, this is a very serious risk. Incorrect handling and storage of certain foods can promote bacterial growth. When these items are left out in the open, they are at risk of being polluted by people, animals, and other debris.

It’s important to remember that all open foods, high risk or low, are susceptible to the risks of physical contamination and physical harm. All exposed foods should be safeguarded as much as possible from these dangers, as they might cause serious injury and result in subpar goods.

CONTROL OF PESTS
Insects, rodents, and other critters that make their homes in or on our food supply might be considered pests. Even more worrisome than the physical harm that pests wreak is the fact that many of them carry bacteria that can taint food and lead to illness. Additionally, pests can taint food with their own hair, nesting materials, urine, faeces, and even bodies.

In what ways may I lessen the chance of a pest infestation?
The Dubai Municipality mandates that all food service businesses in the city have a signed contract with a certified pest control company. If the following steps are not done, pest control efforts will fail.

Inaccessibility or Exclusion

For effective pest control and the elimination of breeding places, it is essential that buildings be kept in good repair and condition. If there is a possibility of infestation or contamination, screens must be installed on windows that open directly into food processing areas and are used for ventilation throughout the preparation process. It is important to keep all exterior doors closed when they are not in use and to ensure that they fit snugly to prevent pests from entering. Screens must be installed on all doors leading outside in food preparation, treatment, or processing areas because of the risk of insects and birds getting in. Dogs, cats, and other household pets are not permitted in kitchens or other locations where human food is stored or prepared. As long as there is no danger of food contamination, service animals are welcome.

Limitation by Cutting Off Food and Shelter.