UAE Restaurant Compliance Checklist: Food Safety Requirements for Restaurants

2. Premises and Kitchen Design

☐ Clear separation between raw and ready-to-eat areas, and between clean and dirty flows
☐ Floors, walls and ceilings are smooth, intact and easy to clean
☐ Adequate handwash basins, with soap, paper towels and hot and cold water, in the right places
☐ Dedicated sinks for food preparation, utensil washing and handwashing where required
☐ Adequate ventilation and lighting, with lighting protected where required
☐ Equipment is in good repair, with no rust, cracks or damaged seals
☐ No gaps, holes or damaged door seals that let pests in
☐ Changing and toilet facilities for staff are separate, clean and stocked

3. Food Safety Management System (HACCP)

☐ A documented, HACCP-based food safety plan exists, and it matches your actual menu and process
☐ The plan has been approved or submitted to the authority where that’s required
☐ Critical control points (cooking, cooling, hot-holding, cold storage, reheating) are identified and monitored
☐ At least one certified Person in Charge is on shift (sources describe this as a core requirement in Dubai)
☐ Monitoring logs are completed daily and signed
☐ Corrective-action records show what you did when a limit was missed
☐ The plan is reviewed whenever the menu, suppliers or equipment change
☐ Staff know the plan, not just the manager

4. People: Training, Health and Hygiene

☐ Every food handler holds the required food safety certification for their role
☐ Health cards or equivalent medical requirements are valid for all food handlers (sources describe every food handler in Dubai needing a valid occupational health card, with the person responsible for food safety also completing approved Person in Charge training)
☐ New staff are trained before they handle food, and training is recorded
☐ A clear policy requires staff to report illness and stay away from food handling when unwell
☐ Clean uniforms, hair coverings and short, clean nails are enforced
☐ Handwashing is practised and supervised, with signage in place
☐ No jewellery, eating, drinking or smoking in food areas

5. Receiving, Storage and Temperature Control

☐ Deliveries are inspected for temperature, condition, labelling and packaging damage, and rejected when they fail
☐ Suppliers are approved and records of their licences and certificates are kept
☐ Fridges, freezers and hot-holding units hold the correct temperatures, and logs prove it
☐ Thermometers and probes are calibrated, with calibration recorded
☐ Raw food is stored below ready-to-eat food, covered and labelled
☐ Stock rotation follows first-in, first-out, and date labels are used for opened and prepared items
☐ Dry goods are stored in lidded containers, off the floor, away from walls
☐ Chemicals are stored separately from food, clearly labelled, with safety data sheets to hand

6. Preparation, Cooking and Service

☐ Cooking, reheating and holding temperatures follow your plan, and are probed and recorded
☐ Cooling of cooked food is controlled and recorded
☐ Separate boards, knives and utensils for raw and cooked food, color-coded if possible
☐ Allergen information is available and accurate for every menu item
☐ Food labelling meets legal requirements, including for packaged and delivery items
☐ Ice machines and beverage dispensers are cleaned on schedule
☐ Delivery packaging and transport maintain safe temperatures

7. Cleaning and Sanitation

☐ A written cleaning schedule covers every area and piece of equipment, with who, how often and how
☐ Cleaning is signed off daily, with a supervisor check
☐ Chemicals are food-safe, used at the correct dilution, and staff are trained to use them
☐ Equipment is stripped and cleaned properly, including behind and under units
☐ Mops, cloths and cleaning equipment are colour-coded and stored correctly
☐ Deep-cleans are scheduled and recorded

8. Pest Control

☐ A licensed pest control contractor services the premises on a scheduled program
☐ The contractor uses products registered for use in the UAE, with safety data sheets available
☐ A site plan shows monitoring points, and they are checked regularly
☐ Dated service reports are kept and available for inspection
☐ Gaps, door seals and drains are maintained, and issues raised by the contractor are fixed
☐ Waste is sealed and removed promptly, and deliveries are not left outside
☐ Staff know to report droppings, live pests or damage immediately

For a deeper guide, see our article on the best pest control solutions for restaurants and food establishments.

9. Drainage and Grease Management

☐ A correctly sized grease trap is installed, accessible and approved
☐ The trap is cleaned on a scheduled interval matched to your grease output
☐ Dated service records and waste disposal documents are kept for every visit
☐ Disposal is through an authorized contractor
☐ Floor drains are clear, covered and cleaned, and strainers are used at sinks
☐ Used cooking oil is collected by an authorized provider, never poured down the drain
☐ Recurring slow drains or odors are investigated promptly

See our guides on annual grease trap maintenance plans, the signs your trap needs cleaning and restaurant drain blockages.

10. Kitchen Exhaust, Fire Safety and Waste

☐ Kitchen hoods, filters and ducts are cleaned on a schedule by a competent contractor, with certificates
☐ Fire extinguishers, suppression systems and alarms are inspected and certified as required
☐ Emergency exits are unobstructed, signed and lit
☐ Staff know the fire and evacuation procedure, and drills are recorded
☐ Gas and electrical installations are maintained and certified as required
☐ Bins are lidded, emptied regularly and kept clean, with a clean, pest-proof waste area
☐ Recycling and waste disposal follow local rules

See our guide to kitchen hood cleaning services for what a compliant exhaust clean involves.