‘Latest Rules for Juice Shop & Cafeteria Kitchen’

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Good food hygiene is of paramount importance to not only your customers, but to the continued success of your business. And being the responsible, customer-focused caterer that you are, you understand that the key to success is education; that’s why here we are delighted to offer a number of vital tips provided by Dubai Municipality for preventative actions can be taken in fresh juice shops, cafeterias and pastry outlets.

Fresh Juice Shops

1. The floor area than not be less than 250ft2, with the preparation area 100ft2 or 40% of the total, whichever is bigger.

2. The preparation area must incorporate refrigeration for the juices.
Tird Point

3. There should be a double-bowl stainless steel sink and stainless steel table for the preparation of fruits, plus a machine for producing ice.

4. There should also be a stainless steel hand-wash basin supplied with hot and cold water, liquid soap and paper towels, as well as stainless steel shelves and an additional stainless steel table.

5. There must be a separate area for washing utensils, complete with stainless steel table, double-bowl stainless steel sink with hot and cold water, and shelves for storing the utensils.

 

Cafeteria and Pastry Outlets
First Point from second paragraph

1. The floor area most not be less than 500ft2, with the preparation area 200ft2 or 40% of the total, whichever is bigger.

2. A double-bowl stainless steel sink and a stainless steel table to prepare fruit and vegetables must be provided, as must a stainless steel sink and stainless steel table for preparing meat.

3. Fridges, freezers and ice producing machines should be provided.

4. The cooking area must have a hood fixed above it: the hood should be two metres higher than the nearest building, and approval must be sought from Dubai Municipality Environment Department.

5. There must be hot food holding equipment (Bain Marie).

6. When preparing shawerma, an additional stainless steel table for preparing the shawerma meat and stainless steel tools for spicing the shawerma meat must be provided.

7. There should be a minimum area of 25ft2 with adequate ventilation for serving shawerma, and the worker must operate inside of the shawerma serving area.

8. There must be a stainless steel hand-wash basin that is supplied with hot and cold water, liquid soap and paper towels, plus a double-bowl stainless steel sink with hot and cold water.
Lat point from second paragraph

9. A stainless steel table for receiving used utensils is required, and stainless steel shelves or racks must be provided to keep the utensils in after washing.

Follows these simple guidelines and be part of a team of ultra-clean catering outlets where the only thing that customers come out with is a smile on their faces. To find out more, visit your nearest Al Halabi showroom.

  • By Bilal Al Halabi, Al Halabi Ref. & Kitchen Equipment www.al-halabi.com


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