Dubai PIC Food Safety Exam study guide
Dubai PIC Food Safety Exam · Work through your exam, one topic at a time.
The Person In Charge (PIC) Food Safety credential in Dubai is aimed at supervisors, chefs, kitchen managers and shift leaders who are accountable for food safety in a food business. It signals that the holder can identify hazards, enforce hygiene and temperature controls, prevent cross-contamination, oversee cleaning and pest control, manage receiving, storage and display, and run a HACCP-based food safety management system in line with Dubai food safety requirements. The Dubai PIC Food Safety Exam study guide has 9 sections and about 2,590 words.
01Foodborne Illness and Food Safety Hazards
Foodborne illness arises from three main hazard types: biological (bacteria, viruses, parasites), chemical (cleaning agents, pesticides, toxins), and physical (glass, metal, hair). Biological hazards cause most foodborne illness.
292 words, about 1 min02Personal Hygiene and Hand Hygiene
Hands are the main vehicle for transferring pathogens to food. Food handlers must wash hands before starting work , after using the toilet, after handling raw food, after touching face/hair, after cleaning, after handling waste, and after breaks.
338 words, about 2 min03Temperature Control and the Temperature Danger Zone
The temperature danger zone is 5°C to 63°C (41°F–145°F). Bacteria multiply fastest between 20°C and 50°C .
312 words, about 2 min04Cross-Contamination Prevention and Separation of Raw and Ready-to-Eat Foods
Cross-contamination is the transfer of harmful microorganisms from one food (usually raw) to another (usually ready-to-eat, RTE). It can occur via direct contact (raw meat dripping onto RTE food), indirect contact (chopping boards, knives, hands, cloths), or airborne (splashes, aerosols).
265 words, about 1 min05Cleaning, Sanitizing and Pest Control
Cleaning removes visible dirt and grease using detergent and water. Sanitizing reduces microorganisms to safe levels using heat (e.g., 82°C water) or chemicals (e.g., chlorine-based sanitiser at correct concentration).
286 words, about 1 min06Food Receiving, Storage, Preparation and Display
Inspect deliveries for temperature (cold food ≤5°C, frozen food ≤-18°C with no signs of thawing), packaging integrity , date codes , and pest damage . Reject food that is out of temperature, damaged, or past its use-by date.
287 words, about 1 min07Food Premises Design, Equipment and Waste Management
Food premises must be designed to prevent contamination and allow effective cleaning . Key principles: one-way workflow (from receiving to storage to preparation to cooking to service) to avoid cross-contamination; separate areas for raw and RTE preparation; handwash basins in food preparation areas (not used for other purposes); adequate lighting and ventilation ; smooth, impervious, washable surfaces on floors, walls, and worktops; coved joints to prevent dirt traps.
266 words, about 1 min08Food Safety Management Systems (HACCP Principles)
HACCP (Hazard Analysis and Critical Control Point) is a systematic preventive approach to food safety. It is based on seven principles : 1.
256 words, about 1 min09Dubai Food Safety Legislation and Regulatory Requirements
Food safety in Dubai is regulated by Dubai Municipality through the Food Safety Department . The key legislation is Local Order No.
288 words, about 1 min