News

As part of Dubai Municipality’s preparations for the month of Ramadan and to ensure the safety of the most traded food items during the holy month, various inspection campaigns will be organized throughout the month to enforce the commitment of food establishments and customers to the hygiene requirements and preventive precautionary measures.

Various campaigns will be organized during the holy month to ensure the extent to which food establishments meet the requirements for transporting, storing, preparing and displaying food products and materials. Inspection campaigns will include a campaign before the starting of the holy month on food warehouses focusing on food products that are frequently traded in Ramadan to ensure that they comply with food safety standards. It will be followed by a continuous periodic campaign that commences at the beginning of the holy month on sales outlets such as consumer complexes and hypermarkets, to make sure it includes adherence to health requirements during the storage, display and sale of traded foodstuffs.

There will be another campaign on markets such as the Central Fruits and Vegetables Market and the Waterfront Market, where consumers’ shopping increases during the holy month of Ramadan. This inspection will be conducted with the aim of ensuring the safety of fresh food products in the markets, which are usually perishable, in order to ensure compliance with display, storage and circulation in accordance with food safety requirements.

In the spirit of preserving the public health of consumers and ensuring the safety of prepared foods that areconsumed more in Iftar meals, all necessary preparations have been completed by intensifying visits and inspections of establishments producing and preparing these meals by specialized inspection teams, as consumption of fried food items will be more in the month of Ramadan.

Therefore the municipality will focus on the quality of the oils used in frying food items and ensure the safety of places of storage, food preparation, methods of cooking, preserving and transporting them. The Municipality will also ensure the commitment of employees in offering the food by keeping personal hygiene, wearing gloves and head cover and the availability of professional health cards for them, in addition to adhering to the temperatures at which food is preserved after preparation, which is more than 65° C for hot storage and less than 5° C for cold storage.