12 April 2026 · 6 min read
Food Safety
HACCP & Cold Chain: What Hospitality Buyers Should Verify in Abu Dhabi
Temperature logs, traceability packs, and receiving checks before you sign a supplier
- HACCP
- cold chain
- hospitality
- procurement
A beautiful menu means nothing if your supplier cannot prove temperature integrity from production to your receiving dock. In Abu Dhabi’s heat, cold chain discipline is non-negotiable.
What to request before your first delivery
- HACCP plan summary and responsible person contact
- Blast-freeze / chill timestamps for protein SKUs
- Vehicle pre-trip inspection and data logger readouts
- Lot codes linking production batch to your PO
Receiving dock checklist
- Verify chilled product at ≤ 4°C and frozen at ≤ -18°C on arrival
- Reject swollen packaging, ice crystals on chilled lines, or broken seals
- Log delivery time, driver ID, and gate pass reference
- Store FIFO with clear day-dot labels in your walk-in
Al Farah Gourmet issues traceability documentation with wholesale frozen and meat lines so your QA team can file audits without chasing paperwork across vendors.