Food Safety and Hygiene SOP

This procedure sets the food-safety and hygiene rules at Outlet Name. It controls the main hazards (bacteria, physical objects, chemicals and allergens) from delivery to the guest's table, and supports the outlet's HACCP plan and its duties under the food laws of the UAE and the wider GCC.

• 20 numbered steps in 5 stages: personal hygiene and fitness to work, hand washing and gloves, temperature control, prevent cross-contamination, halal integrity, pests and waste
• Each step names the standard to meet and who is responsible
• Critical limits with the corrective action for each
• Printable Appendix A: Daily Temperature Log
• 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.