What does a Dubai food safety inspection check?

A Dubai Municipality or ADAFSA food inspection checks temperature control (fridge ≤5°C, freezer ≤−18°C, hot-holding ≥60°C, recorded not estimated), continuous temperature logs, thermometer calibration, goods-in delivery checks, batch and supplier traceability, documented corrective actions, out-of-hours monitoring, a menu-specific HACCP plan, an allergen matrix, current pest-control records and staff food-safety training records.

Is HACCP mandatory for restaurants in Dubai and the UAE?

Yes. All food establishments in Dubai must implement a HACCP-based food safety management system under Dubai Food Code 2.0, with equivalent requirements under ADAFSA Code of Practice 29 in Abu Dhabi and UAE Federal Law No. 10 of 2015 across all emirates.

How can a UAE restaurant prepare for a HACCP inspection?

Run a self-check against the 12 points inspectors look for: temperature logging for every unit at least twice daily including night shifts, calibrated thermometers, three months of continuous temperature records, delivery-temperature checks at goods-in, batch traceability, written corrective actions with evidence, out-of-hours monitoring, a menu-specific HACCP plan, an allergen matrix, pest-control records and current staff training records. Any gap is a point an inspector can write up.

FREE HACCP CHECKLIST

12 points an inspector can fail you on — before they walk in.

Most Dubai restaurants pass inspection on luck, not evidence. Run this 2-minute self-check against the same points Dubai Municipality and ADAFSA look for — and see where you’re exposed before they do.

Temperature & cold chain

01✓Every fridge ≤5°C, freezer ≤‒18°C, hot-holding ≥60°C — logged, not estimated?

02✓Temperatures recorded for every unit at least twice a day, including the night shift?

03✓Probe thermometers calibrated, with the calibration documented?

Records & traceability

04✓Can you produce continuous temperature records for the last 3 months on request?

05✓Delivery temperatures checked and logged at goods-in?

06✓Batch / supplier traceability maintained for high-risk items?

Corrective action

07✓A written corrective-action procedure when a unit breaches limits — with evidence it was followed?

08✓Out-of-hours monitoring covered (nights, weekends, holidays), not just when a manager is in?

Documentation & systems

09✓A HACCP plan written for your actual menu — not a generic template?

10✓Allergen matrix maintained and current?

11✓Pest-control records and contract up to date?

12✓Staff food-safety training records (PIC / food handler) current?

Get the full checklist (PDF)

Printable one-pager with scoring — any “No” is a point an inspector can write up. Sent to your inbox, yours to keep.

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