PHSD Food Control Section FAQs

The Food Control Section is the competent section within Public Health and Safety Department responsible for food control in the Emirate of Ras Al Khaimah, in accordance with Federal food safety Law no.10 2015 and local Law No. (2) of 2009 Regarding Food Control in the Emirate of Ras Al Khaimah. Food control inspectors are vested with the capacity of law officers under the Law.

The section responsible for coordinating with the concerned authorities in the Emirate and the State, in a manner that achieves the following:

-Protect the consumer from any health risks resulting from eating harmful food.

- Regulate the control of food trade in accordance with the approved standard specifications and international standards.

-Ensure the quality and safety of food whether it is imported, exported, locally manufactured, or traded in the emirate. This is achieved via risk-based inspections, sampling, surveys and studies along with other scientific methodologies.

Food safety enforcement is implemented in accordance with applicable federal and local legislation. Non-conformities identified during inspections, audits, or sampling are assessed based on their severity and occurrence, with corrective actions required where applicable.

The food business operator is informed of the identified non-conformity and is required to implement appropriate corrective actions. Follow-up inspections may be conducted to verify compliance and prevent recurrence.

Administrative closure may be applied in cases involving serious food safety deviations or repeated violations, in accordance with the applicable legislation and enforcement procedures.

All food businesses, regardless of their activity or size, must obtain the required license and approvals before operating in Ras Al Khaimah. This includes restaurants, catering establishments, food retailers, mobile food vendors, and other food-related activities, as applicable. This requirement is established under Law No. (2) of 2009, Article (7).

The establishment must comply with the requirements specified in Circular No. (16) of 2023, obtain the required license and approvals, and operate only the permitted activities. The premises layout must be approved by Ras Al Khaimah Municipality, followed by a final inspection to verify its implementation.

Food inspections are conducted through a risk-based inspection system based on applicable international, federal, and local food safety requirements. Food establishments are classified as high, medium, or low risk based on factors such as their activities, processes, and size.

Regulatory oversight covers food safety inspections, audits, sampling, verification of food safety management systems, and enforcement of applicable requirements and penalties.

Food business operators must maintain continuous compliance, address non-conformities effectively, and continuously improve their food safety management system and food safety culture, including staff training and awareness. The food safety in charge is expected to always keep open communication channels with food control section in case any guidance is required.

There are different types of inspections such as routine, follow-up and direct inspections that include complaints and food poisoning investigations.

Depending on the findings, an inspection may result in a Satisfactory, Notice, Warning, or Violation outcome.

Notice- The facility has minor nonconformities that do not pose a direct risk to food safety and human health.

Warning- The facility has not rectified notice report and minor nonconformities still exist.

Violation- The facility had major nonconformities and hazards that directly impact food safety and human health. This inspection might further result in partial/complete administrative closure of the facility, depending upon risk level.

Satisfactory- The facility is in compliance with regulatory standards.

The establishment must immediately initiate and implement corrective actions for identified non-conformities. Once completed, the establishment should inform the concerned inspection officer or section for verification and follow-up, where applicable.

Following is some data to help business understand the issued report and its result:

Major Non-conformities- High risk nonconformities that can directly compromise food safety and public health such as Pest activity, expired products, sick food handlers, improper temperature control, improper high risk food storage, cross contamination etc.

Minor Non-conformities- Low risk deviations that do not pose an immediate threat to food safety but indicate gaps in good practices such as minor structural issues, low risk food storage issues etc.

Consumers should expect food to be safe, hygienically prepared and handled, and free from food safety hazards. Food labelling and information provided to consumers should also be accurate and comply with applicable requirements.

Consumers are encouraged to report concerns such as unlicensed food activities, poor hygiene, unsafe food handling, suspected food poisoning, physical hazards in food, expired products, or inaccurate or improper labelling.

Yes. Some food safety hazards may not be visible or detectable by appearance. Consumers should report any possible doubt on food safety such as unlicensed/illegal activities being practiced, unhygienic food handlers, food poisoning symptoms, physical hazards identified in food, expired items being sold, inaccurate/ improper food labels etc. Although food might look normal, it may pose potential risks not seen by human eye. Consumers are encouraged to report suspected food safety concerns so that the Food Control Section can assess and investigate them through inspections, sampling, and laboratory analysis, where appropriate.

Consumers can look for general cleanliness of the establishment, good personal hygiene of food handlers, and hygienic food handling practices. Consumers can also follow food safety information provided through the Food Control Section’s awareness initiatives.

Consumer complaints are assessed by the Food Control Section followed by appropriate regulatory action, including risk- based inspection, sampling, or laboratory analysis, where necessary.

Food safety complaints can be reported through the Public Health and Safety Hotline: 0561777667, the Technical Support Call Centre at 800661, or by email at customerservice.mun@mun.rak.ae or fcs-phd@mun.rak.ae. Complaints can also be submitted through the RAK Government E-Complaint Portal.

The Food Control Section investigates food safety concerns related to food, consumers, food handlers, food establishments, suppliers, food transportation, and relevant supporting services associated with food businesses.

The date and time of incident, details, Evidence Sample of the food if available, purchase receipts, medical reports in case of health hazards occurred due to food poisoning are critical while investigating a complaint.

Food control section has in own complaint handling procedure that obliges the inspection officer to immediately visit the facility and conduct a thorough investigation to determine the validity of complaint. Certain inspection tools are also used to aid in the investigation. Food samples are often collected for analysis and further strengthening the inspection outcomes.