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Design and Layout Requirements for Food Establishments

Approval must be obtained from the Food Control Section, before Commencing works, 3 Copies of the proposed kitchen design/layout plans, with finishing and equipment details, must be provided for approval, from a registered Engineering office.

 

Click on the appropriate link below to view the requirements:

 

Remarks: Don't start the work before obtaining (No Objection letter) from Dubai Municipality - Public Health Department - Food Control Section.

 

Failing to comply will result in closer action.

 

 

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Restaurant

  1. Area of Kitchen to be 300sqft or 40% of total whichever is bigger.
  2. Wall, Floor and Ceiling to be washable , nonabsorbent, fire proof , light, colored, smooth nontoxic, no cracks. Floor properly sloped for drainage junction concave for cleaning.
  3. Adequate ventilation & Lighting
  4. Provide a store for dry/chilled and frozen items
  5. Washing facilities double sink with hot/cold water.
  6. Deep sink for washing large pots.
  7. Separate single sink for washing vegetables, together with a preparation table for preparing vegetables
  8. Single Sink and preparation table for meat.
  9. Stainless Steel Hand wash basin in preparation area with hot/cold water.
  10. Stainless Steel Preparation Table
  11. Bain Marie for maintaining temperature of cooked/hot food.
  12. Cabinet for storage of outdoor clothing
  13. Drainage pipe work fixed at least 2" from wall.
  14. Stainless Steel shelves for dry food items
  15. Stainless Steel racks in washing area for drying utensils etc. after washing
  16. Provision of cooking area with ventilation hood and chimney. Chimney should be above 2M from the nearest building.
  17. No grease traps in the kitchen.
  18. If a tandoor is in the kitchen then the Min. Area should be 380sqft.

 

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Cafeteria

  1. Min. Kitchen Area 200Sq ft or 40% of the customer seating area whichever is greater
  2. Wall, Floor to Ceiling to be washable , nonabsorbent, fire proof light, colored, smooth washable nontoxic, no cracks. Floor properly sloped for drainage junctions concave for cleaning.
  3. Adequate ventilation & Lighting
  4. Provide a store for dry/chilled and frozen items
  5. Double sink with hot & cold water
  6. 2 Single sinks, one for meat & one for vegetable washing
  7. Two preparation Tables (one for meat & one for vegetable preparation)
  8. Provision of cooking area with ventilation hood and chimney. Chimney should be above 2M from the nearest building
  9. Bain Marie for maintaining temperature of cooked/hot food
  10. Wash hand basin
  11. Stainless steel shelves for dry foods & Stainless steel dry utensils.
  12. Drainage pipe work fixed at least 2" from wall
  13. No grease traps in the kitchen.
  14. Provide fridge & freezer etc. for storage

 

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Butchery

  1. Min. Area 200ft.
  2. Wall, Floor to Ceiling to be washable , nonabsorbent, fire proof light, colored, smooth washable nontoxic, no cracks. Floor sloping for drainage joints concave for cleaning.
  3. An adequate ventilation & Lighting
  4. Provide a store for dry/chilled and frozen items.
  5. Preparation Stainless steel table or Marble or other suitable finish.
  6. Sink with Hot & Cold Water
  7. Chopping board (Plastic)
  8. Vertical chillier for hanging Meat.
  9. For frozen meat provision for a freezer and electrical saw cutting
  10. Wash hand basin
  11. Chopping block.

 

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Small Bakery

  1. Area 200sq.ft
  2. Wall, Floor to Ceiling to be washable , nonabsorbent, fire proof , light colored, smooth washable nontoxic, no cracks. Properly sloped for drainage junctions concave for cleaning
  3. Adequate ventilation & Lighting
  4. Provide Electrical Mixer
  5. Sink and hot & Cold
  6. Provide Sieve
  7. Provide balance, weighing Scale
  8. Store
  9. Stainless Steel or Marble table
  10. Ventilation hood above Oven
  11. Chimney extending 2M above nearest building

 

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Supermarket

  1. Area Min. 2000sq.ft including 500sq.ft store.
  2. Provision of different shelving for all items to be separated i.e. Chemicals, food items.
  3. Equipment for storage of frozen & chilled items.
  4. Adequate ventilation & Lighting.
  5. If fruit & vegetables or Bakery or sweets there special category requirements will apply.
  6. Departmental stores 7000sq. Ft including store.

 

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Tea Stall

  1. Area of kitchen 100sq.ft
  2. Stainless Steel table
  3. Double Sink
  4. Wash hand basin
  5. Adequate Ventilation & Light
  6. Fridge
  7. Separate washing area for smoking Shisha & separate table
  8. Drainage pipe work fixed at least 2" from wall
  9. Wall, Floor to Ceiling to be washable , nonabsorbent, fire proof light, colored, smooth washable nontoxic, no cracks. Floor properly sloped for drainage joints concave for cleaning.

 

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Catering and Canteen

  1. Min. Area 500sqft
  2. Wall, Floor to Ceiling to be washable ,nonabsorbent , fire proof light, colored, smooth washable nontoxic, no cracks. Floor properly sloped for drainage joints concave for cleaning.
  3. Proper light & Ventilation
  4. Prevention of rodents & Insects methods
  5. Provide store for chilled, frozen and dry food items
  6. Layout of equipment proper flow.
  7. Provide separate butchery as butchery requirements
  8. Provide Veg. Preparation area. With sink Stainless table separate chillier Wash hand basin.
  9. Provide cooking area with Ventilation canopy attached to chimney with rises 2m above nearest building.
  10. Provide separate store for equipment
  11. Provide separate washing area, to include large double sink
  12. One separate Area Sink for washing big pots
  13. Provide Stainless steel Wash hand basin with Hot and cold
  14. Drainage pipe work to be 2" from wall surface
  15. Separate room for changing clothes.

 

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Sweet Shop

  1. Area of Kitchen to be 250sqft or 40% of total whichever is bigger
  2. Wall, Floor and Ceiling to be washable , nonabsorbent, fire proof , light, colored, smooth nontoxic, no cracks. Floor properly sloped for drainage junction concave for cleaning.
  3. Adequate ventilation & Lighting
  4. Provide a store for dry/chilled and frozen items
  5. Washing facilities double sink with hot/cold water.
  6. Deep sink for washing large pots.
  7. Freezer and chillier for the row and finished products.
  8. Separate stainless steel sink for the sweating of cheese for Arabic sweets.
  9. Stainless Steel Hand wash basin in preparation area with hot/cold water.
  10. 3- Stainless Steel Preparation Table.
  11. Additional activity to comply with specific requirements.
  12. Cabinet for storage of outdoor clothing
  13. Drainage pipe work fixed at least 2” from wall.
  14. Stainless Steel shelves for dry food items
  15. Stainless Steel racks in washing area for drying utensils etc. After washing
  16. Provision of cooking area with ventilation hood and chimney. Chimney should be above 2M from the nearest building.
  17. No grease traps in the kitchen.

 

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Groceries

  1. Area Min 130 sq.ft.
  2. Adequate Ventilation & Light
  3. Fridge and freezer.
  4. Shelving for keeping food items
  5. Wall, Floor to Ceiling to be washable , nonabsorbent, fire proof light, colored, smooth washable nontoxic, no cracks. Floor properly sloped for drainage joints concave for cleaning

 

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Vegetables & Fruits

  1. Min. Area 200sq.ft.
  2. Adequate Ventilation & Light
  3. Proper Ventilation light.
  4. Method for Rodent Insect Control
  5. Stainless Steel Wash Hand Basin
  6. Stainless Steal Sink
  7. Display Counter

 

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Soft Drinks

  1. Min Area 100 sq. Ft.
  2. Wall, Floor and Ceiling to be washable , nonabsorbent, fire proof , light, colored, smooth nontoxic, no cracks. Floor properly sloped for drainage junction concave for cleaning.
  3. Adequate ventilation & Lighting
  4. Provide a store for dry/chilled and frozen items.
  5. Provision of shelves for keeping food items.
  6. Chillier
  7. Forbidden to prepare any type of food.

 

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Bakery

  1. Area of 'Kitchen' to be Min. 250sqft or 40% of total whichever is bigger
  2. Wall, Floor and Ceiling to be washable , nonabsorbent, fire proof , light, colored, smooth nontoxic, no cracks. Floor properly sloped for drainage junction concave for cleaning.
  3. Adequate Ventilation & Lighting
  4. Provide a store for dry items.
  5. Washing facilities double sink with hot/cold water.
  6. Stainless steel dough mixer
  7. An exhaust canopy over the cooking area
  8. Adequate rodent and insect proofing for doors and windows
  9. Stainless Steel Hand wash basin in preparation area with hot/cold water.
  10. 3- Stainless Steel Preparation Table.
  11. The fuel used should be gas, electric or kerosene, diesel fuel is NOT allowed
  12. Cabinet for storage of outdoor clothing
  13. Drainage pipe work fixed at least 2" from wall.

**Food factories, large bakeries have there own specific requirements, which need to be complied with. These will be dealt with accordingly.

 

 

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Seafood Shops

  1. Area of Kitchen to be 250sqft or 40% of total whichever is bigger
  2. Wall, Floor and Ceiling to be washable , nonabsorbent, fire proof , light, colored, smooth nontoxic, no cracks. Floor properly sloped for drainage junction concave for cleaning.
  3. Adequate Ventilation & Lighting
  4. Provide a store for chilled and frozen items
  5. Washing facilities double sink with hot/cold water.
  6. A separate area for the cleaning of fish
  7. Freezer and chillier for the raw and finished products.
  8. All the equipment used for the cleaning and cutting of fish, to be of stainless steel.
  9. Stainless Steel Hand wash basin in preparation area with hot/cold water.
  10. Drainage pipe work fixed at least 2" from wall.

 

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Roastry

  1. Area of preparation to be 250sqft or 40% of total whichever is bigger
  2. Wall, Floor and Ceiling to be washable , nonabsorbent, fire proof , light, colored, smooth nontoxic, no cracks. Floor properly sloped for drainage junction concave for cleaning.
  3. Adequate Ventilation & Lighting
  4. Provide a store for dry/chilled and frozen items
  5. The roasting area should be totally separated from the showroom
  6. Stainless Steel Hand wash basin in preparation area with hot/cold water.
  7. Stainless Steel Preparation Tables for cooling after roasting.
  8. Stainless Steel shelves for dry food items
  9. Provision of cooking area with ventilation hood and chimney. Chimney should be above 2M from the nearest building.
  10. Rodent proofing to the doors and windows.

 

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Mills

  1. Area of preparation to be 150sqft or 40% of total whichever is bigger
  2. Wall, Floor and Ceiling to be washable , nonabsorbent, fire proof , light, colored, smooth nontoxic, no cracks. Floor properly sloped for drainage junction concave for cleaning.
  3. Adequate Ventilation & Lighting
  4. Provide a store for dry/chilled and frozen items
  5. The milling area should be totally separated from the showroom
  6. Stainless Steel Hand wash basin in preparation area with hot/cold water.
  7. Plastic containers to be provided for the finished product display.
  8. Stainless Steel shelves for dry food items
  9. Provision of ventilation hood and chimney to the milling area. Chimney should be above 2M from the nearest building.
  10. Rodent proofing to the doors and windows.

 

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Dry, Chilled & Frozen Food Stores

A - Chilled & Frozen Stores

  1. A separate room to be provided, for chilled or frozen according to the food items, with temperature control either 4dgC (chilled) or -18degC (frozen).
  2. Wall, Floor and Ceiling to be washable , nonabsorbent, fire proof , light, colored, smooth nontoxic, no cracks. Floor properly sloped for drainage junction concave for cleaning.
  3. Adequate Ventilation & Lighting
  4. Stainless Steel Hand wash basin in preparation area with hot/cold water
  5. Stainless Steel or plastic shelves for food items
  6. Adequate area for loading and unloading

B - Dry Food Stores

  1. Wall, Floor and Ceiling to be washable , nonabsorbent, fire proof , light, colored, smooth nontoxic, no cracks. Floor properly sloped for drainage junction concave for cleaning.
  2. Adequate Ventilation & Lighting
  3. Stainless Steel Hand wash basin in preparation area with hot/cold water
  4. Steel, plastic or wooden shelving or pallets for food items
  5. The entrance should be above the level of the ground.
  6. If there is a packing area, this will have to comply with separate requirements
  7. The store location should be away from chemical and pesticide stores.
  8. Separate area for garbage is required

 

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School Canteen

(Non food preperation and cooking)

 

  1. Minimum Area 200Sq ft
  2. Wall, Floor to Ceiling to be washable , non-absorbent, fire resistant material, light colored, smooth, washable, non-toxic, free of cracks. Floor properly sloped for drainage. The wall and floor junctions concave for ease of cleaning.
  3. Adequate ventilation & lighting
  4. Adequate storage for dry/chilled and frozen items
  5. Adequate sized counter for the purchase of food items
  6. Single sink.
  7. Two preparation Tables (Stainless steel)
  8. Hot Cabinet for maintaining temperature of cooked/hot food (two units).
  9. Wash hand basin, paper towels and liquid soap dispenser.
  10. Steel shelves for dry foods.
  11. Drainage pipe work fixed at least 2" from wall
  12. Provide fridge (two units) for the display of cooled sandwiches
  13. All food handlers must have a valid health card.

 

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Food Trading Office

  1. Store for dry, chilled or frozen food items (if no store exists, then an undertaking must be given that suitable store area will be made available)
  2. The office must have suitable shelving/racks for display of samples.
  3. If there is direct selling to the customer then either grocery or supermarket standards will apply. In accordance with the size of the operation.

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