This Code of Practice has been developed to provide best practice guidance on how Food Service businesses can produce safe food and comply with ADFCA legislation. In particular it takes account of the requirements of Abu Dhabi Agriculture and Food Safety Authority Regulation No. 6/2010 - Food Hygiene throughout the Food Chain and international best practice.

The structure of this Code of Practice follows the five pillars of food safety: cooking, chilling, cleaning, avoiding contamination and management. In each section the relevant Articles of Abu Dhabi Agriculture and Food Safety Authority Regulation No. 6/2010 are quoted for reference, the important food safety reasons explained and guidance on best practice identified.

Following the best practice in this Code will improve food safety standards, minimise the risk of outbreaks of food borne disease and protect consumers. It will also reduce customer complaints and the fines received from ADFCA Food Inspectors.