Back-of-House Opening Procedures SOP

This procedure sets out how the kitchen at Outlet Name opens: checking that food was held safely overnight, starting equipment safely, confirming cleanliness and briefing the team, so that food is safe from the first plate.

• 13 numbered steps in 4 stages: safety and overnight checks, equipment and hygiene, stock and prep, briefing
• Each step names the standard to meet and who is responsible
• Critical limits at opening with the corrective action for each
• Printable Appendix A: Back-of-House Opening Checklist
• Roles, exceptions and escalation, records, targets and a training sign-off table
• UAE and GCC references, including UAE Federal Law No. 10 of 2015 on Food Safety; Emirate food codes and authorities; Saudi Food and Drug Authority

Also included in the AIONSE Hospitality SOP Kit with all 20 SOPs.

Licence: one purchaser downloads the files and may use, adapt, rebrand and share them inside their own company. No resale or redistribution. Full terms are in the HSP-LIC License Terms included with your download.

A template, not legal, food-safety or HR advice. References to UAE and GCC food, labour and safety rules are for orientation only; confirm limits and requirements with your local authority before use.