What is the Dubai basic food hygiene test?
Every food handler in Dubai must be formally trained in food safety by a trainer approved by Dubai Municipality. The basic food hygiene course ends with a short multiple-choice assessment on personal hygiene, illness reporting, temperature control, cross-contamination and cleaning. Passing it, and holding an occupational health card, lets you work with food in a Dubai establishment.
The exam format
| Who must take it | All food handlers in Dubai, at a level suited to their job (Food Code, section 6.2) |
|---|---|
| Where | At a training centre approved by Dubai Municipality |
| Format | Multiple choice, at the end of the basic course |
| Course length | Commonly reported as 3 learning hours (5 for food service staff) |
| Pass mark | Set by Dubai Municipality guidance; commonly reported as 70%, with critical questions on handwashing and illness reporting |
| Certificate | Carries a FoodWatch traceability number |
Dubai Municipality's guideline DM-FSD-GU64 sets the training rules. Its refresher interval is commonly reported as every three years, while the Food Code also says staff must be retrained whenever their food handling slips. Your training centre will confirm the current details.
What the exam covers
- Personal hygiene: when and how to wash hands, hair covering, jewellery, nails and uniforms
- Illness reporting: symptoms you must report, the 48-hour rule, cuts and wounds
- Food hazards: biological, chemical and physical hazards, and the nine allergen groups
- Cross-contamination: raw and ready-to-eat food, colour-coded boards, gloves
- Temperature control: the 5°C to 60°C danger zone, cooking to 75°C, cooling, reheating and thawing
- Cleaning and sanitising: clean then disinfect, 82°C dishwashers, chemical storage
- Storage and receiving: first in, first out, 15 cm off the floor, delivery checks
- Pest control and basic Food Code rules such as the Person in Charge
Free official resources, and what we add
Dubai Municipality publishes the Food Code free on its website, and FoodWatch has free learning material for food handlers. Neither gives you a bank of practice questions. Our 108 questions are original, grouped into 9 topics, and every answer quotes the Food Code section it comes from, so you learn the rule and not just the answer.
How to prepare
- Learn the key numbers: 5°C, 60°C, 75°C, minus 18°C, 2 hours and 4 hours.
- Know the full list of times you must wash your hands.
- Learn which symptoms you must report to the Person in Charge.
- Practise one topic at a time, then take timed mock exams.
- Read the explanation for every question you get wrong.
Practice questions with answers
Tap a question to see the correct answer and explanation.
Why is wearing disposable gloves not enough on its own?
- Gloves make food taste of rubber
- Gloves are only allowed for handling raw meat in Dubai
- Gloves do not replace proper handwashing
- Gloves can only be worn by the chef
Answer: C, Gloves do not replace proper handwashing. The Food Code says wearing gloves should not be an alternative to proper handwashing. Hands must be washed before gloves are put on. Source: Dubai Municipality Food Code, sections 5.3(e)(iv) and 8.5(b).
Which of these symptoms must a food handler report before working with food?
- Mild tiredness after a late night
- Jaundice (yellowing of the skin or eyes)
- Short-sightedness
- A sore muscle from the gym
Answer: B, Jaundice (yellowing of the skin or eyes). Staff handling food must be free from symptoms such as diarrhoea, vomiting, fever, sore throat, abdominal pain and jaundice. Jaundice can be a sign of hepatitis A. Source: Dubai Municipality Food Code, section 5.1(d)(i).
Which of these is a physical hazard in food?
- Cleaning chemical residue
- A piece of broken glass
- Salmonella bacteria on eggs
- Peanut protein
Answer: B, A piece of broken glass. Physical hazards are foreign objects such as glass, metal, hair or wood splinters. Salmonella is biological, chemical residue is chemical, and peanut protein is an allergen. Source: Dubai Municipality Food Code, section 1.6 (definition of hazard).