Free Practice Questions for Dubai PIC Food Safety Exam

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Sample Dubai PIC Food Safety Exam Practice Questions

Try these sample questions to review concepts for the Dubai PIC Food Safety Exam exam. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Under the Dubai Municipality Food Code, what is the primary legal duty of the designated Person-In-Charge (PIC) in a food establishment?

A.To personally cook all high-risk dishes served to customers

B.To ensure food safety practices are implemented, monitored and maintained throughout the operation

C.To act as the cashier and handle all customer payments

D.To approve the marketing menu and pricing of all food items

Explanation: The PIC is the trained, certified individual legally accountable for implementing, monitoring and maintaining the food establishment's food safety management system day to day. Every Dubai food business must designate at least one competent PIC who can demonstrate active managerial control during inspections.

2According to the Dubai Food Code, what is the temperature danger zone in which food-poisoning bacteria multiply most rapidly?

A.Below 0°C

B.Between 5°C and 60°C

C.Between 60°C and 100°C

D.Above 100°C

Explanation: The Dubai Food Code defines the temperature danger zone as 5°C to 60°C, the range in which most pathogenic bacteria grow and multiply quickly. High-risk foods must be held either at or below 5°C or at or above 60°C to keep them out of this zone.

3How many principles make up the HACCP food safety management system?

A.5 principles

B.7 principles

C.10 principles

D.12 principles

Explanation: HACCP (Hazard Analysis and Critical Control Points) is built on 7 internationally recognised principles. The Dubai Food Code requires food businesses to operate a HACCP-based food safety management system, so the PIC must understand and apply all seven.

4What is the FIRST principle of HACCP?

A.Establish corrective actions

B.Conduct a hazard analysis

C.Establish critical limits

D.Establish record-keeping procedures

Explanation: The first HACCP principle is to conduct a hazard analysis, identifying the biological, chemical and physical hazards that could occur and the control measures needed. This analysis underpins every later step, including determining critical control points.

5A Critical Control Point (CCP) is best defined as a step at which:

A.Any cleaning task is carried out in the kitchen

B.Control can be applied and is essential to prevent, eliminate or reduce a hazard to an acceptable level

C.Food is delivered to the establishment by a supplier

D.Staff record their working hours

Explanation: A CCP is a step in the process where control is essential and can be applied to prevent, eliminate or reduce a food safety hazard to a safe level. Cooking and chilling are classic CCPs because losing control at these steps directly endangers consumers.

6Under the Dubai Food Code, raw foods of animal origin should be cooked to a core temperature of at least:

A.63°C

B.70°C

C.75°C (or an equivalent time-temperature)

D.85°C

Explanation: The Dubai Food Code requires raw foods of animal origin to be cooked until the core temperature is at least 75°C, or to a time and temperature that gives an equivalent pathogen reduction. A calibrated thermometer inserted into the slowest-heating point, normally the core, checks it, and the reading is recorded.

7What is the minimum temperature at which hot food must be held to remain safe under the Dubai Food Code?

A.45°C or above

B.50°C or above

C.60°C or above

D.75°C or above

Explanation: Hot high-risk food must be held at 60°C or above to keep it out of the danger zone and prevent bacterial multiplication. The PIC should monitor hot-holding equipment with a calibrated probe and discard food held below this temperature for too long.

8Chilled high-risk food must be stored at or below which temperature under the Dubai Food Code?

A.5°C

B.8°C

C.10°C

D.12°C

Explanation: Cold high-risk and perishable foods must be kept at 5°C or colder to stay below the danger zone. Refrigerators should be monitored regularly with a thermometer, and the PIC should ensure corrective action if temperatures rise above 5°C.

9Frozen food should be stored at which temperature to maintain safety and quality under the Dubai Food Code?

A.0°C or below

B.-5°C or below

C.-12°C or below

D.-18°C or below

Explanation: Frozen food must be stored at -18°C or below to halt microbial growth and preserve quality. The PIC should ensure freezers are monitored and that frozen deliveries arrive hard-frozen without signs of thawing and refreezing.

10Cooked food that was cooled and stored at 5°C is being reheated for hot holding. What core temperature must it reach under the Dubai Food Code?

A.60°C

B.63°C

C.70°C

D.Above 75°C

Explanation: Cooked food that was cooled, stored at 5°C and is going to be hot-held must be reheated to an internal temperature above 75°C, passing through the danger zone as quickly as possible; reheating should take no more than 1 hour. Food that has been reheated is not cooled and reheated a second time.

About the Dubai PIC Food Safety Exam Exam

The Dubai Municipality Person-In-Charge (PIC) food safety examination is the mandatory certification exam for the designated food safety supervisor in every food establishment in Dubai. Each food business must designate trained, certified PIC(s) accountable for implementing and monitoring food safety. The exam is a multiple-choice test in English or Arabic, taken after an accredited Dubai Municipality-approved PIC or Advanced PIC course, and is based on the Dubai Food Code and HACCP-based food safety management.

Exam sponsor: Dubai Municipality Food Safety Department (https://www.dm.gov.ae). The requirements and fees below concern the certification or admission exam, separate from our free practice resources.

Assessment

Multiple-choice examination taken after completing an accredited Dubai Municipality-approved food safety course (PIC or Advanced PIC, depending on the business type), offered online in at least Arabic and English, based on the Dubai Food Code and HACCP.

Time Limit

Not published by Dubai Municipality; the EIAC-accredited certification body sets the exam length.

Passing Score

At least 70% (Dubai Municipality guideline DM-FSD-GU64, issue 2, 2023: "The candidate must obtain at least 70% to pass the assessment"). One re-examination is allowed; a second failure requires completing the full accredited training course again before re-sitting.

Exam / Certification Fees

The certification fee is charged by the EIAC-accredited certification body with Dubai Municipality's documented consent, and certification bodies and training centres may not charge less than the amount in Dubai Municipality's fee circular. Confirm the current fee with your training centre.

Exam sponsor website

Fees, eligibility, and exam policies can change. Confirm them with the exam sponsor before applying or paying.

Official sources

Our practice resources: topics covered

We aim to reflect publicly available exam outlines and topic information in our study resources. Coverage, format, and difficulty may differ from the actual exam, and we cannot guarantee that every detail is accurate or current. Confirm exam requirements, fees, and policies with the official exam sponsor.

Not published

Food Safety Management and HACCP

The 7 HACCP principles, hazard analysis, CCPs, critical limits, monitoring, corrective action, verification, documentation and prerequisite programmes.

Not published

Temperature Control

Danger zone (5-60°C), 75°C core cooking, 60°C hot holding, 5°C chilling, -18°C freezing, reheating to above 75°C within 1 hour, two-stage cooling, thawing and delivery checks.

Not published

Personal Hygiene and Fitness to Work

Hand washing, protective clothing, jewellery, wound covering, illness exclusion and the 48-hour rule.

Not published

Cross-Contamination and Allergens

Separating raw and ready-to-eat foods, colour coding, declarable allergens and preventing allergen cross-contact.

Not published

Cleaning and Disinfection

Cleaning sequence, schedules, disinfectant contact time, chemical storage and waste management.

Not published

Pest Control

Recognising infestation signs, prevention, proofing and licensed pest control programmes.

Not published

Dubai Food Code and Premises

Food Code legal requirements, premises and structure, potable water, inspections and active managerial control.

Not published

Supervision and Record-Keeping

The PIC role, staff training, food safety culture, record-keeping, traceability and recall.

Preparing for the Dubai PIC Food Safety Exam Exam

What You Need to Know

Passing score: At least 70% (Dubai Municipality guideline DM-FSD-GU64, issue 2, 2023: "The candidate must obtain at least 70% to pass the assessment"). One re-examination is allowed; a second failure requires completing the full accredited training course again before re-sitting.
Assessment: Multiple-choice examination taken after completing an accredited Dubai Municipality-approved food safety course (PIC or Advanced PIC, depending on the business type), offered online in at least Arabic and English, based on the Dubai Food Code and HACCP.
Time limit: Not published by Dubai Municipality; the EIAC-accredited certification body sets the exam length.
Exam / certification fees: The certification fee is charged by the EIAC-accredited certification body with Dubai Municipality's documented consent, and certification bodies and training centres may not charge less than the amount in Dubai Municipality's fee circular. Confirm the current fee with your training centre. Official sources

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Dubai PIC Food Safety Exam: Suggested Study Strategy

1Memorise the key Dubai Food Code temperatures precisely: danger zone 5-60°C, cooking to a core of at least 75°C, reheating for hot holding to above 75°C within 1 hour, hot holding at 60°C or above, chilling at 5°C or below, frozen storage at -18°C, and the two-stage cooling targets (60°C to 20°C within 2 hours, then to 5°C within 4 hours).

2Learn the 7 HACCP principles in order and be ready to apply them to scenarios, since many PIC questions test how you would identify hazards, set critical limits, monitor CCPs and take corrective action.

3Focus on the supervisory angle: as the Person-In-Charge you must be able to train staff, demonstrate active managerial control during inspections, keep records, and respond correctly to illness, allergens, pests and temperature failures.

Frequently Asked Questions

Who needs to pass the Dubai Municipality PIC food safety exam?

Every food establishment in Dubai must designate at least one trained, certified Person-In-Charge (PIC) responsible for food safety. The designated employee must pass the PIC exam after completing an accredited Dubai Municipality-approved food safety course, PIC or Advanced PIC, depending on the business type.

What is the pass mark and format of the Dubai PIC exam?

The PIC exam is multiple-choice and taken online, in at least Arabic and English. Dubai Municipality's training guideline DM-FSD-GU64 states that the candidate must obtain at least 70% to pass; the exam length is set by the certification body. It is based on the Dubai Food Code and HACCP-based food safety management and is taken after an accredited training course.

What happens if I fail the PIC exam?

One re-examination is allowed. If you fail the re-examination as well, you must complete the full accredited Dubai Municipality-approved training course again before you are permitted to sit the exam once more.

What topics does the Dubai PIC exam cover?

The exam covers the Dubai Food Code and HACCP-based food safety management, temperature control, personal hygiene and fitness to work, cross-contamination, allergens, cleaning and disinfection, pest control, premises, and the supervision and record-keeping duties of the PIC.

How long is the Dubai PIC certificate valid?

Five years from the date of issuance, unless the certification is withdrawn because of the poor food safety performance of the food establishment (Dubai Municipality guideline DM-FSD-GU64).