Dubai International Food Safety Conference

Attendees, exhibitors & solutions

Who this event is for

Industry trends

Key trends shaping this market and its wider industry.

Arrival airports

Choose from the following airports, with convenient access to the event and venue.

Hotel tiers

A range of accommodation options near the venue and across key areas.

Local transport

Get around the city with these convenient transport options.

Frequently asked

Glossary

1

HACCP (Hazard Analysis and Critical Control Points)

A systematic, preventive food safety management approach that identifies biological, chemical, and physical hazards at each process step and sets controls at critical points. At Food Safety Dubai, HACCP is a baseline reference for sessions and supplier comparisons.

2

Critical Control Point (CCP)

A step in the food production process where a control measure can be applied to prevent, eliminate, or reduce a significant food safety hazard to an acceptable level. CCP monitoring records are a common audit focus for UAE food businesses.

3

Good Manufacturing Practice (GMP)

The foundational practices for hygienic processing, personnel, equipment, and facility design that must be in place before HACCP controls can work reliably. Exhibitors at the show often present GMP-linked cleaning, clothing, and equipment solutions.

4

ISO 22000

An international food safety management system standard that combines HACCP principles with prerequisite programmes and management-system requirements. It is useful for exporters and manufacturers aligning with retailer and certification-body audits.

5

FSSC 22000

A GFSI-recognised certification scheme built on ISO 22000 plus sector-specific prerequisite programmes. GCC manufacturers and importers often ask for it when supplying modern retail and food-service chains.

6

Halal assurance

The systems, segregation, documentation, and auditing needed to confirm that food products and processes meet halal requirements. Dubai's role as a re-export hub makes halal assurance a practical sourcing question alongside conventional food safety.

7

Cold chain

The controlled temperature sequence from production through storage, transport, and retail display. Breaks in the cold chain are a recurring risk for chilled and frozen foods moving through GCC ports and hospitality kitchens.

8

Allergen cross-contact

The unintended transfer of an allergenic ingredient into a product that should not contain it, usually through shared equipment, inadequate cleaning, or poor scheduling. Allergen controls are a core audit and labelling issue for manufacturers and caterers.

9

Food traceability

The ability to follow a food product one step back and one step forward through the supply chain. UAE import and re-export operators need lot-level records that can be produced quickly during recalls or inspections.

10

Food fraud and EMA

Economically motivated adulteration, where a product is intentionally altered or mislabelled for financial gain. Testing labs, supplier-verification services, and authenticity screening are relevant to buyers at the event.

11

Sanitation Standard Operating Procedure (SSOP)

A written procedure setting out how cleaning and sanitising tasks are performed, verified, and recorded. SSOPs are a frequent audit gap when equipment design or staff turnover weakens hygiene routines.

12

Environmental monitoring programme

A scheduled programme of sampling surfaces, air, and water to detect pathogens or indicator organisms in processing environments. It is increasingly expected by international retailers supplying the GCC market.