Food Donation Initiative
Food Donation Initiative
The Messenger of Allah “PBUH” (‫ )ﷺ‬said:
“He who has surplus of provisions should give them
to him who has no provisions”
Sunan Abi Dawud - The Book on Zakat
References:
- Local Order 11/2003 on public health in the Emirate of Dubai
- Executive Order No. 30/2007 on the Local Order 11/2003
- Dubai Food Code 2013
Introduction:
Generosity is one of the Arab deep-rooted inherent habits. It’s good trait which our religion
Nations us to have due to its positive effects on the cohesion of community members,
strengthening common ties and maintaining ties of kinship. However, this great moral may be
misunderstood by some as forbidden extravagance, since our religion preaches moderation
in all things and at all levels as Almighty Allah says, “And do not make your hand [as] chained
to your neck or extend it completely and [thereby] become blamed and insolvent”, Verse
(29) from Surat Al-’Isrā’ (The Night Journey). It’s noted that the existence of extravagance in
banquets, especially at events, weddings and Ramadan tents, among others leads to throwing
big amounts of edible extra food. From here sprung the idea of taking an initiative aimed at
maintaining this blessing.
As initiative was launched by the Food Safety Department of Dubai Municipality entitled
“Heafz Al Na’amah Initiative” in order to benefit from the surplus of food to contribute in
alleviating the suffering of needy families, individuals, and workers in addition to reducing
the financial burden on them. This initiative came as an application of social solidarity among
the community members and to support food security. Moreover, disposal of edible food is
considered an abuse of the grace of food and an increase in the environmental burden.
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Initiative Overview:
Objectives:
The initiative is all about the reduction of food losses and waste where food surplus in events is
usually thrown away. Consequently, this initiative came aiming at collecting this food provided
that it’s safe, not displayed and not touched, through a well organized program carried out by
the Food Safety Department of Dubai Municipality. Charities approved by the Department
of Islamic Affairs and Charitable Activities and donors of food such as hotels, restaurants,
supermarkets and food establishments are supervised by the Food Safety Department
coordinates between donors and charities that receive food ready for distribution, transport
it by approved vehicles and/or store in a proper way until it is distributed to the needy.
1. Social solidarity.
Scope of Work:
6. Contribution to supporting food security which is considered one of the strategic goals
of the Emirate.
All donated food whether ready to eat, canned or in any other form excluding the non halal
items (such as pork, its derivatives and alcohol) as well as expired items and items unfit for
human consumption.
2. Utilization of food surplus in a good, healthy and organized manner.
3. Contribution to alleviating the suffering of needy families, besides reducing the financial
burden on them.
4. Raising awareness on avoiding food waste and extravagance and replacing that with
charity.
5. Reducing the environmental burden through reducing foods surplus disposal and
putting extra food to good use.
The Initiative Beneficiaries:
•
Needy families and individuals.
•
Laborers of companies, factories and establishments.
•
The public through Ramadan tents and Iftar.
Application of social
solidarity.
Contribution to
supporting food
security which is
considered one of the
strategic goals of the
Emirate.
OBJECTIVES
OF THE
INITIATIVE
Reducing the environmental
burden through reducing
foods surplus disposal and
putting extra food to good
use.
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Utilization of food surplus
in a good, healthy and
organized manner.
Contribution to
alleviating the
suffering of needy
families, besides
reducing the financial
burden on them.
Raising awareness on
avoiding food waste
and extravagance and
replacing that with
charity.
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Food safety requirements
in charities
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Food safety requirements in charities
Any charitable organization wishing to participate in the “Heafz Al Na’amah Initiative“
shall obtain an approval from the Food Safety Department and commit to the following
requirements of food safety:
First: In case of direct distribution:
In this case, the food they receive from the donor shall be repacked in containers within the
donor premises such as hotels and wedding halls, after the end of the event, as follows:
•
Reduce the volume of the food by dividing it into smaller portions and/or placing it in
shallow containers in agreement between donors and charities.
•
The charity shall provide approved transportation vehicles to transport the ready-to-eat
food from donors directly to the beneficiaries.
•
The charity shall recruit a Person in Charge who will ensure food safety upon receipt by
assuring the following:
1. Food that needs temperature control is received at the appropriate temperature.
2. Provide records about source of food received and event details.
3. Food shall be sound in terms of sensory characteristics (taste, color, smell) and free
from spoilage and leakage and in good condition.
Second: In the case of receiving food from donor and processing/
packaging at the charity
The charity shall provide proper area for food receipt, preparation, repacking and storage
as well as vehicles for food transportation and distribution. It shall also meet the following
requirements:
Location, site, area and construction:
1. Sites for food establishments should be chosen such that they are free from conditions
that might interfere with the sanitary operations, safety and hygiene.
2. Food establishments should be set far enough from waste disposal facilities and
incompatible processing facilities so there is no risk of contamination. For example,
toilets should not open directly into a food area.
3. Provide adequate space for the activities (preparation, repacking and distribution) to be
conducted.
4. Help exclude dirt, dust, fumes, smoke and other contaminants and not permit the entry
of pests.
5. Food preparation sites shall comply with the safety requirements mentioned in the Food
Code issued by Food Safety Department of Dubai Municipality.
Equipment and tools
1. The type and size of equipment such as tables, chillers, shelves, sinks and hand washing
stations shall be compatible with the activities of charities and work load. The equipment
and tools shall comply with the requirements mentioned in the Food Code issued by
Food Safety Department of Dubai Municipality.
2. The provision of adequate equipment and tools for hot handling and cold handling of
food
Lighting and ventilation
1. The lighting and lighting fixtures shall be designed in compliance with the Food Code
requirements.
2. Indoor air quality shall meet the requirements mentioned in the Food Code.
Water supply:
1. The charities shall have an adequate supply of drinking water obtained from an approved
source.
2. Water storage tanks shall be maintained clean at all times. Cleaning and disinfection of
tanks should be carried out at least twice per year.
Toilet facilities and dressing areas
These shall meet the requirements mentioned in the Food Code issued by the Food Safety
Department of Dubai Municipality
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Sewage and Solid Waste Disposal
1. Sewage disposal systems shall meet all the requirements of the concerned department
of Dubai Municipality.
2. Waste shall be located away from the entrance of the food establishment and preferably
stored in a pest proof area.
Storage Areas
Shall be in compliance with the requirements mentioned in the Food Code of the Food Safety
Department.
Cleaning and Maintenance
Establishments shall have programs for cleaning, disinfection, pest management, waste
management, building and equipment maintenance and be able to monitor the effectiveness
of these programs. Food establishments should ensure that food premises, fixtures,
equipment and utensils are maintained to an acceptable standard of cleanliness and in a good
state of repair.
Third: In case the charity does the preparation and distribution
The charity shall comply with the standards and requirements as follows:
1. The layout of the premise shall be approved by the Food Safety Department of Dubai
Municipality prior to starting the construction.
2. The establishment will be enrolled in the inspection system of the Food Safety
Department.
Roles
A- Role of the Food Safety Department
1. Coordination between donors and charities
2. Linking charities and donors by a simplified electronic system to regulate the receipt and
handling of food.
3. Preparation of periodic inspection reports to ensure food safety and proper food
handling.
4. Follow up the periodic reports of the charities.
5. Providing the call center of Dubai Municipality with the approved charities and insuring
it’s always up to dated.
6. Providing the donors with the approved list of charities.
B- Role of the donors
1. Direct communication with charities and providing them with schedules of events where
food surplus is expected.
2. Providing the Food Safety Department with the delivery information through the
electronic system
3. Providing adequate space to the charities to repack food in case of direct distribution.
C- Role of the charities
Food Handlers
1. Charities shall have a trained and qualified Person in Charge who shall permanently
supervise all the operations, ensure the application of safe food practices, perform
regular inspections of the establishment’s facilities, aware of dealing with the potential
risks, taking the appropriate corrective actions as necessary, and coordinate with the
Food Safety Department.
2. Conduct internal training for charity food handlers.
3.
Assure all food handlers have health cards.
Food receipt and transportation
1. Food transportation vehicles shall be approved by the Food Safety Department
2. Food shall be received according to good receiving practices
3. Charities shall inspect food upon receipt to ensure the following:
- It is free from signs of spoilage, leakage, pests and other contaminants, and in
appropriate condition for intended use.
- Food source documents are available upon request.
- Hot food shall be received hot (at or above 60º C) and cold food shall be received
cold (at or below 5º C).
4. Food should be transported directly to beneficiaries or to stores after inspecting and
receiving it according to the requirements of the Food Safety Department.
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5. In case of repacking, the new packs shall contain the product name and expiry date.
6. Any food that has changed color or smell, contains any sign of spoilage or contamination
shall be disposed of.
7. Raw food and ready to eat food shall always be separated.
8. All necessary precautions to keep food safe and fit shall be taken.
9. In case of food preparation, charities shall do the following:
- Follow good hygiene practices to keep the food uncontaminated
- Hot food which will be stored or distributed cold, shall be cooled as follows:
▪ Cooked high risk food intended to be kept under refrigerated storage prior to
serving are to be cooled from 60°C to 20°C or less within two hours and then
from 19°C to 5°C or less within 4 hours (total 6 hours).
▪ Food that is cooled this way and stored chilled should be used within 72 hours
from the time of preparation
Remark:
Mechanism of implementation of the initiative:
There are some methods that may help in food cooling quickly such as:
▪
▪
▪
Reducing the volume of the food into smaller portions and/or storing it in shallow
containers.
Storing cold food at a safe temperature i.e at 5°C or below
Foods shall be from a source approved by the Food Safety Department.
Temperature Control during Storage and Transportation
All high risk and perishable food requiring temperature controlled environments to extend its
shelf life or limit microbial growth shall be transported, stored or distributed in equipments
that consistently maintains those temperature controls.
-
-
-
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At or below 5°C if cold or at or above 60°C if hot ;
Frozen at -18°C if it is intended to be stored frozen;
Areas used for the storage of dry food commodities need to be cool, well ventilated
with a relative humidity of 60-65% to ensure that product quality and safety is
not compromised. Temperature of storage should meet the requirements of the
manufacturer when specified on the product label (for ex. Infant formula should be
stored below 25°C).
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IMPLEMENTATION PROCESS
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1
Food Safety
Department
Coordination with donors to collect
surplus food.
2
Donors
Contacting the Food Safety
Department when food is available.
3
Food Safety
Department
Communicate with charities to make
sure that they have the capacity to
receive food.
4
Charities
Food receiving and packaging in new
containers.
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Charities
Storage of food in hygienic conditions
until distribution.
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Charities
Acknowledgment of beneficiaries
about food availability.
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Charities
Distribution of food by approved
vehicles.
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General guidance and instructions to protect food from
contamination:
Project Executive Partners
1. Get rid of surplus food that has been displayed or served.
2. Reduce the volume of the food by dividing it into smaller portions and/or placing it in
shallow containers.
3. Separate cooked food from raw food and store it in the upper level of the refrigerator.
4. Cooked food shall not be stored for more than 2-3 days (based on the food).
5. Cooked food that is cooled and stored at 5°C and is intended to be held and served hot
should be reheated until it reaches an internal temperature exceeding 75°C so that it will
pass through the danger zone (5°C to 60°C) as quickly as possible. Reheating time should
not exceed 1 hour.
6. Cooked food that has been reheated should not be cooled and reheated for a second
time.
7. Never mix food from a day or event with food from other day or event.
Food Safety
Department
8. Before receiving donated food, assure its quality by checking its sensory aspects (such as
taste, color and smell).
9. Store cold food at 5º C or below and frozen food at -18º C or below.
10. Wash hands frequently including before and after handling of food.
11. Clean and disinfect all tools and food contact surfaces.
12. Direct supervision of charities on food packaging and distribution operations.
Needy families & individuals.
BENEFICIARIES
Cleaning and Maintenance:
A charity must have a dedicated program for cleaning and sterilization, pest and waste control
as well as maintenance of facilities and equipment. A charity also has to ensure keeping
working areas, installed fixtures, equipment and utensils at an acceptable level of hygiene and
the same has to be properly maintained.
Workers
Donors
(manufacturers, hotels,
establishments)
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Ramadan
tents
Approved
Charities
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