To know more about FoodWatch. Please have a look at Training Videos : Click Here




Foodwatch is a cutting-edge digital platform for food safety and nutrition anchored in Dubai Municipality's vision of making Dubai the healthiest, happiest and the most sustainable city. 

The Platform

The Food Safety Department of Dubai Municipality developed the Foodwatch platform to facilitate data exchange between authorities, food businesses, service providers and consumers. By utilizing digital monitoring techniques, data analytics and customized applications, the platform will offer full traceability of foods with validated ingredient and nutritional information. Smart contracts, services and customized applications will deliver every user a unique experience based on their requirements. Digitalized exchange of data will enable delivery of real-time assurance based on predictive insight, from what went wrong to what is likely to go wrong.



The Network

The platform will connect all stakeholders, products and processes in a unique and trusted digital network and make life better for everyone. When it reaches optimum utilization, Foodwatch will fundamentally facilitate trust among parties and decrease transaction costs by reducing duplication, reconciliation, and record-keeping tasks.




The People

A multi-disciplinary team from the Food Safety and Information Technology Departments of Dubai Municipality manages the Foodwatch platform. Authorized personnel from Science Tribune currently manage the data collection process.



Food Safety Mandate

Digital technology has the potential to affect every aspect of food safety, enabling organizations to identify and manage food safety risks more precisely. Foodwatch provides a powerful infrastructure that will not only digitalize documents, procedures and records, but also serve as an interface for real-time interaction. As a single platform that connects all users that includes the government, food establishments and service providers, Foodwatch will help users verify anything and everything with certainty across the food supply chain.




A Digital Identity

Every organization in the system and everyone using the system including the persons in charge (PIC) of food safety in every food establishment, food handlers, consultant, trainers and auditors will have a unique, safe and secure digital identity.




Near Zero Paperwork

Food safety management systems have been largely paper based and it costs both food industry and the government enormous time and resources to maintain and verify records and documents related to these systems. Foodwatch will transform this by building trust around digital, immutable, permanent and auditable record-keeping. Documents related to supplier verification, certification, product and process information, training documents, temperature monitoring records, pest monitoring program, cleaning and disinfection records etc. are some of the examples of documents that would be fully digitalized.

Traditional documents of approvals and permits that can be tampered with or could be lost will be replaced with 'Smart Permits' (inspired by smart contracts).



Data Driven Decisions

By moving to digital records, Foodwatch will open up information silos and enable data sharing and connectivity with other digital ecosystems. This will help Dubai Municipality and the food businesses make data-driven strategies and decisions.  

Built in rules and algorithms in the platform will validate information and provide instant decisions and real-time permits. This will significantly improve the services offered by the Food Safety Department.




End to End Traceability

Foodwatch will make it possible to quickly trace food products to their source for enhanced food authenticity and safety. By connecting food producers, processors, distributors, supplier, retailers and regulators and by providing immutable records, Foodwatch will provide enhanced visibility and accountability throughout the food supply chain.


Have a look at the short video to understand more about FoodWatch via  or click on this link

 All food businesses must ensure compliance to Dubai Food Code at all times. The following additional requirements provided in the tables apply during the interim period from March - June 2020. To find more about Dubai Municipality's food safety requirements,


Table 1 below lists the practices that all food establishments must follow.


Instructions to All Food Establishments

Cleaning and Disinfection- General Areas

Mandatory cleaning and disinfection using approved disinfectants (biocides). Use the supplier management interface of Foodwatch to select suppliers of approved disinfectants and create Smart Contracts.


Cleaning and Disinfection of Hand Contact Surfaces

Mandatory frequent cleaning and disinfection using approved disinfectants (biocides). If the disinfectant is not listed, the supplier must be able to provide details of registration on Monteji.


Cleaning and Disinfection of High-Touch Areas

Mandatory frequent cleaning and disinfection using approved disinfectants (biocides), at least every half hour.

Report disinfection using the Foodwatch Connect App (click here to see the demo to use the App).


Customer Facilities

Ensure hand-washing facilities are accessible, and is equipped with soap and running water at all times.

Provide approved hand sanitizers in customer areas

Door handles that are hand operated should be replaced with foot operated or be automated to prevent hand contact.

Social Distancing among Employees

Maintain social distancing (avoid close contact with visitors and guests).

Reduce meeting in groups


Personal Habits and Hygiene

Maintain high levels of personal hygiene at all times. View the video to learn more

Employees must avoid touching eyes, nose and mouth

Avoid handshakes and close contact.


Health Status Reporting

Employees must report any illness to the person in charge management.

Specifically report symptoms such as fever and cough and seek medical care immediately.  

Employees must also report to the management if they are in contact with any ill person.

Do not work if ill with any flu like symptoms such as fever, cough.


Wash hands frequently, especially after any interaction with surfaces that could be contaminated.

Wash hands after touching mouth, nose, or eyes.


Protective Clothing

Wear clean and suitable uniforms.

Masks*, if used, must be used and disposed correctly.

Staff at the cash-counter and delivery personnel must wear disposable gloves.

Disposable gloves, if used, must be used and disposed correctly after each use.

*Follow the recommendations of the World Health Organization for face mask.


Food Delivery Vehicles and Personnel

Ensure that food delivery units, bags and associated materials are cleaned and disinfected after every delivery.

Delivery person shall maintain adequate health precautions listed above.

Delivery person must wear uniform with a tag that identifies the name of the person and the company.

There should be an approved disinfectant with the delivery person at all times.

Delivery person should maintain social distancing, follow personal hygiene habits mentioned in table 1 and stay 1.5 Mts away from the individuals to whom the food is delivered.

Single use gloves must be worn when delivering food, collecting cash and while handling payment devices.

Gloves must be replaced after each delivery and  hands must be washed with soap before and after each delivery.

Ensure that vehicle providers are added to the supplier management interface of Foodwatch.  Click here to learn more about managing transportation vehicles and delivery.

Foodwatch App

Foodwatch Connect App must be used to verify personal hygiene, report illness, verify cleaning and disinfection and report any delivery vehicles that are not registered with Dubai Municipality.


Responsibilities of the Person in Charge (PIC)

In addition to the food safety responsibilities, the PICs must ensure the following:

Ensure that all employees are free of symptoms of illness such as fever and cough.

Ensure that sufficient facilities are provided for cleaning and disinfection in all areas.

Ensure that there is adequate supply of disinfectants and cleaning tools.

Ensure that all emergency contact numbers are provided to the employees.

Ensure that cleaning and disinfection processes are documented using the Foodwatch Connect App.





Table 2 below lists the practices the specific food retail businesses must implement in addition to the requirements listed in table 1. Establishments must follow this until further notice.




Café/Coffee Shop


Staff Canteen

Departmental Stores/Supermarket/

All Stores

Open Buffet

To remain closed until further notice.

Entry should be limited to in-house (overnight) guests with prior reservation.

Dispense the food through service staff as much as possible.


Replace the hand contact utensils such as serving spoons and frequently.

Food must be provided only to the staff. Ensure that entry is controlled to keep the numbers lower.

Entry must not be allowed for visitors Dispense the food through service staff as much as possible.

Replace the hand contact utensils such as serving spoons and frequently.


Self Service Counters

Self service areas must remain closed until further notice.

Ensure machines are handled by hotel staff.

Self service areas must remain closed until further notice.

Self service areas must remain closed until further notice.

Waiting Area

Waiting areas must remain closed until further notice.




Dine-in for public

Must remain closed until further notice

Must remain closed until further notice


Must remain closed until further notice

Dine- in for in house guests



Entry should be limited to in-house (overnight) guests with prior reservation.

Walk-in guests must not be allowed entry.

Seating capacity must be reduced to 20% of the original capacity to increase social distancing.

Each table must not have more than two guests.



Delivery and Pick Up

Home delivery of foods can be done with adequate precautions listed in Table 1.

Drive-through are allowed to operate with adequate precautions. Guests should stay in their vehicles while collecting food.

Food can be delivered to customers in cars/transport vehicles  provided the delivery personnel meets the requirements listed in Table 1.

Customers shall not be allowed to enter food premises to pick up food.

Utensils and Cutlery

Disinfect all utensils and cutlery in a mechanical dishwash machine which uses a combination of disinfectant and heat. The temperature of dishwashing process, surface contact time, and the dosage of the disinfectant shall be documented in consultation with the suppliers.

Disposable cutleries and utensils must be used in facilities that do not have suitable dishwashing machine that meets the above conditions for disinfection.

Guest Courtesy

Provide guest courtesy information such as ‘Keep away from public areas if ill’, ‘’Maintain social distancing” etc.

Food Ordering

Delivery orders should not exceed 50 in a single order.

Juice and Water dispensers

Juice dispensers must be operated by service staff as much as possible.

Water dispensers must have disposable cups

Dispensing equipment, especially the hand contact areas must be disinfected at least every half hour or more frequently during busy hours.

Common Areas

Do not allow people to gather in common areas.

Provide approved hand sanitizers in common areas.

Disinfect chairs, tables and other hand touch surfaces regularly.


The Health and Safety Department of Dubai Municipality has published information on prevention and control of COVID-19 (coronavirus disease 2019). 


To access the list of biocides (disinfectants) and to to hire the professional services of a company that can perform cleaning and disinfection in the event of COVID-19 contamination 


Click here for information on General Requirements for professional use of biocidal products in businesses.


If the disinfectant (biocide) is not listed, contact Health and Safety Department at 800900

Food safety checks are an important part of a good food safety management system. A lot of paper-based records and follow up visits and calls need to be carried out to ensure that the food safety management system is working effectively.  The self inspection tool on FoodWatch Connect is your ultimate tool to ensure that you not only record the checks, but also take follow up action at the same. It will help you manage food safety within your organisation and also manage your service providers such as training centers, suppliers, transportation contractors and pest contractors.


Role of Person in Charge:

A person in charge has to ensure that the food premises are clean and hygienic before the start of food operations in a shift. This should include a check of the entire area, equipment cleaning, floor, walls and ceiling and the surroundings. Once the check is made, the PIC has to enter the observations on the ‘Start up’ check. A simple ‘yes’ or ‘no’ is all that is required in the form of ‘checks’. If any problems are noticed, the PIC must use the ‘Equipment Check’ to enter the details of what was observed such as an unclean equipment or an area. 

He or she has to check the food handlers before they start their work. If there are any ill employees, the person must be excluded from the work. Personal hygiene must also be verified at this time. Do not check the box if there are ill employees or personal hygiene issues. 

If pest issues are found, you can directly send that observation to your contractor. Follow up action is automatically initiated in this case.

You MUST perform operations checks daily and if there are multiple shifts, before the shift begins.

Role of Secondary PICs

Food temperature checks must be verified regularly by the Secondary PICs ( operations folks such as the chefs, supervisors etc). As a part of your legal requirements, you must perform as many checks as possible to ensure that all products that you serve are cooked.  Cooking, hot holding, cooling etc should be verified for every batch or based on your own risk assessment process. In the case of hot holding, temperature has to be verified every hour of holding. In the case of cooling, temperature must be recorded at the start and end of cooling.

However, not all data has to be entered in to Foodwatch Connect. Any deviations MUST be recorded. If there are no deviations, at least one record per process should be recorded per shift.

Equipment Check

In case there are any issues with the holding, with an associated equipment failure, details must be provided in the ‘equipment check’. For instance, if the hot holding temperature of rice is lower than required in a particular bain-Marie, the PIC has to record the temperature of rice and then add an additional record under ‘equipment check’ and indicate the action you have taken (say, schedule maintenance). 

It is also important to verify the performance of the equipment daily. At least 4 different equipments must be verified daily and details recorded.


Food Delivery

Food should be accepted only from approved suppliers. Verify the supplier's Food Safety Performance status using Foodwatch. Simply search the business name of license and click on the QR code that appears on the entities interface to see their Food Safety Rating.

For checking the permit status of the Food Transportation Vehicle, type in the Plate number of the vehicle under 'Delivery check'. Report any un-registered vehicle directly to the Dubai Municipality.

Checking the delivery of foods and accepting what is safe and rejecting what is unsafe is a critical step in managing food safety. A business should record at least 4 checks in a day during receiving of food items. However, all rejections MUST be recorded on FoodWatch. 


Food Permits

PIC's can use the Smart Permits tool to request permits for Layout Assessment, Approval of Consultancy and Training Companies, Approval of Food and Nutrition Safety Internal Trainer, Food Activity At Events, Mobile Food Truck, Non-Halal Food Activity, School Supply Permit, Kiosk, Vending Machine, Food Promotion and Temporary Permit for changes related to food labels or packages. 

You can apply for Food Permits from the 'entity interface.'  Find out here how you can easily apply for these permits. 



While you are expected to check food temperature as per the Food Code and standard operating procedures in your establishment, you must always prioritize entry of details of ‘high risk’ foods on Connect. Remember, all exceptions must be recorded. Any deviation from the requirement must be Recorded on Connect. 

Ensuring that all your preparation areas, equipment, food vehicles, and food handler details are on your entity interface is a Pre-requisite to using FoodWatch connect. 

FoodWatch Connect has a very powerful data analysis system at the backend and you will be able to see different trends over time. Primary PICs can use dashboards to view the performance. 



New to Foodwatch?

If you are not familiar with Foodwatch or similar platforms, you are likely to face some difficulties while registering.

Remember these rules of thumb:

  • You need a good internet connection while registering to avoid any loss of data.
  • You can register yourself on the platform as a new user. Follow the instructions on the page.
  • Remember to keep the webpage active during data entry. Leaving it idle for more than a minute would log you out of the system. This is an inbuilt security rule.
  • Fields that are mandatory for registration of personnel are identified with * sign. However, there will be some time allowance for users to return and enter new data or correct the data that is provided. The data will be locked in April 2019 after which you will not be able to edit your profile without authorization.
  • Once personal registration is complete, you will receive a notification stating that you have been approved as an user.  You can then register your organization (entity) and create your organization's profile.


Registration of Organizations (Entities)

Entities including food establishments, service providers and equipment and product suppliers must register on Foodwatch.


You can contact the FoodWatch team for registration and data entry. To reach the Foodwatch agent,

Mail to 

Call  +971 4 2230457




Food Safety Department will be conducting regular workshops in different locations of Dubai to enhance the understanding about Foodwatch.

You can book for the next session here Contact Session Booking



To reach the Foodwatch agent for registration or data entry:


Mail to 

Call  +971 4 2230457



To reach a Foodwatch agent for registration, call  +971 4 2230457, or, 

mail to 


To meet Foodwatch agent in person, visit Dubai Municipality Al Kifaf Centre (next to Al Jafliya Metro Station).

The centre is open from 7:30 am to 2:30 pm, Sunday to Thursday.

Location click here