‘The Eight-Fold Path to Restaurant Success in Dubai’

mainFor restaurant and seafood businesses, following Dubai Municipality rules and regulations is a vital aspect in protecting both employees and customers. They help focus on the risks that really matter in the workplace; the ones with the potential to cause genuine harm. With this in mind, we have compiled a list of eight important things that you really need to know in order to operate a safe, hygienic and successful catering outlet.

  1. A preparation and storage area must be provided for dry, chilled and frozen food items, complete with stainless steel stands and shelves. There must be a double-bowl stainless steel wash sink and table for the washing and preparation of fruit and vegetables, a single-bowl stainless steel wash sink for the washing and preparation of meat, and a single-bowl stainless steel wash sink for the washing and preparation of fish.

2nd Point2. There should be a stainless steel table for receiving used utensils; a double-bowl stainless steel sink supplied with hot and cold water; a single-bowl stainless steel deep sink to wash big utensils, supplied with hot and cold water; stainless steel shelves or racks to store utensils after wash; plus an additional stainless steel table.

3. A cooking area with a chimney fixed above it must be provided. The Chimney shall be two-metres higher that the nearest building, for which approval must be sought from Dubai Municipality Environmental Department.

4. The total area of business shall not be less than 750ft2, with the kitchen 300ft2 or 40% of the total floor space, whichever is bigger. If a tandoor is utilised, 80ft2 more must be added to the area of the kitchen.

5. A hot plate is required for maintaining the temperature of cooked food, whilst at the other end of the temperature spectrum an ice-making machine is also a necessity.

6th Point6. The display area must be isolated from the preparation area.

7. A stainless steel hand wash basin has to be supplied with hot/cold water, liquid soap and tissue papers.

8. There must be a sufficient number of plastic containers for dried food items, and further separate containers for ground items.

last PointThe number eight is involved with a number of interesting mathematical phenomena, including being the base of the octal number system and the maximum number of electrons that can occupy a valence shell. But for us, it simply signifies how to run a safe, sanitary & profitable business, and your best partner to complete this procedure in to a real kitchen is the top kitchen manufacturer and supplier in UAE “AL Halabi Kitchen Equipment”..

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

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