Dishwashing and Stewarding SOP

This procedure sets out how Outlet Name washes and sanitises dishes, glassware, pots and kitchen equipment, handles chemicals safely and manages waste, so that nothing that touches food or guests is a source of contamination or injury.

• 13 numbered steps in 4 stages: set up, wash, store, close down
• Each step names the standard to meet and who is responsible
• Machine and chemical limits with the corrective action for each
• Printable Appendix A: Dishwasher Temperature and Dose Log
• Roles, exceptions and escalation, records, targets and a training sign-off table
• UAE and GCC references, including Emirate food codes and authorities; Codex Alimentarius General Principles of Food Hygiene; UAE Ministerial Resolution No. 44 of 2022 on occupational health and safety; Abu Dhabi OSHAD-SF

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.