United Arab Emirates: food temperature rules

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

• LawDubai: chilled food at 5°C or below, frozen food at −18°C (the Dubai Food Code 3.6.2). Ras Al Khaimah's food code sets the same.
• LawDubai: cooking to a core of at least 75°C, checked with a probe and recorded; hot holding at 60°C or hotter; reheating over 75°C, once only (the Dubai Food Code 3.2.8, 3.2.10 and 3.2.13).
• LawDubai: cooling from 60°C to 20°C within 2 hours, then to 5°C within 4 more hours, and used within 72 hours (the Dubai Food Code 3.2.11).
• LawAbu Dhabi: chilled food below 5°C, frozen food at −18°C or colder, hot food above 63°C (the danger zone is 5°C to 63°C); fridge thermometers accurate to ±1°C (Regulation No. 6 of 2010, Art. 30, 37 and 40, quoted in ADAFSA's Code of Practice No. 29 of 2019).
• Chef Hygiene defaultSharjah, Ajman, Umm Al Quwain and Fujairah: Chef Hygiene uses the Dubai Food Code's numbers as a guide. Check your emirate's own rules.