Food Safety Risk Assessment Template

Food Safety Risk Assessment Template for United Arab Emirates

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Key Requirements PROMPT example:

"I need a Food Safety Risk Assessment Template for my new cloud kitchen facility opening in Dubai in March 2025, focusing particularly on multiple cuisine types and delivery operations, with specific attention to temperature control during transport and cross-contamination prevention."

Document background

The Food Safety Risk Assessment Template is a crucial document required by UAE food safety authorities to ensure compliance with federal and local food safety regulations. This template is designed to help food businesses systematically identify, evaluate, and control food safety hazards in their operations. It aligns with Federal Law No. 10 of 2015, UAE.S GSO standards, and specific emirate-level requirements such as the Dubai Municipality Food Code. The document should be used when establishing new food operations, updating existing food safety programs, or conducting periodic reviews of food safety controls. It contains sections for hazard analysis, risk evaluation, control measures, and monitoring procedures, incorporating both HACCP principles and UAE-specific requirements.

Suggested Sections

1. 1. Document Control Information: Details of the document version, date, approvers, and revision history

2. 2. Establishment Information: Details of the food business, including license information, address, and scope of operations

3. 3. Risk Assessment Team: Identification of team members responsible for conducting the risk assessment and their qualifications

4. 4. Process Flow Diagrams: Detailed step-by-step diagrams of all food preparation and handling processes

5. 5. Hazard Identification: Systematic identification of biological, chemical, and physical hazards at each process step

6. 6. Risk Analysis: Assessment of likelihood and severity of identified hazards using standardized risk matrix

7. 7. Control Measures: Detailed preventive and control measures for each identified hazard

8. 8. Critical Control Points (CCPs): Identification and documentation of CCPs with critical limits

9. 9. Monitoring Procedures: Specific procedures for monitoring CCPs and control measures

10. 10. Corrective Actions: Predetermined corrective actions when monitoring indicates deviation from critical limits

11. 11. Verification Procedures: Methods to verify that the risk assessment system is working effectively

12. 12. Record Keeping: Documentation requirements and procedures for maintaining records

Optional Sections

1. Allergen Risk Assessment: Specific assessment of allergen risks and controls, required for facilities handling allergenic ingredients

2. Transportation Risk Assessment: Assessment of risks during food transportation, needed for businesses involved in food distribution

3. Chemical Storage Assessment: Detailed assessment of chemical storage and handling risks, required for facilities using cleaning chemicals or pest control substances

4. Islamic Dietary Requirements: Assessment of Halal compliance risks, required for facilities producing Halal-certified products

5. Foreign Body Control: Specific assessment of foreign body risks and controls, important for manufacturing facilities

6. Temperature Control Assessment: Detailed assessment of temperature-related risks, crucial for facilities handling temperature-sensitive products

Suggested Schedules

1. Schedule 1: Risk Assessment Matrix: Standard matrix for evaluating likelihood and severity of hazards

2. Schedule 2: Hazard Identification Checklist: Comprehensive checklist for identifying potential hazards in different operational areas

3. Schedule 3: CCP Decision Tree: Decision-making tool for determining Critical Control Points

4. Schedule 4: Monitoring Forms: Template forms for recording monitoring activities and results

5. Schedule 5: Corrective Action Forms: Standard forms for documenting corrective actions taken

6. Appendix A: UAE Regulatory Requirements: Summary of relevant UAE food safety regulations and compliance requirements

7. Appendix B: Training Requirements: Details of required training for staff involved in food safety management

8. Appendix C: Emergency Contact Information: List of emergency contacts including regulatory authorities and key personnel

Authors

Alex Denne

Head of Growth (Open Source Law) @ ��Ƶ | 3 x UCL-Certified in Contract Law & Drafting | 4+ Years Managing 1M+ Legal Documents | Serial Founder & Legal AI Author

alex.den.21@genieai.co

Relevant legal definitions

Clauses

Relevant Industries

Food Manufacturing

Food Processing

Restaurant and Catering

Food Distribution

Food Storage and Warehousing

Food Retail

Hotels and Hospitality

Food Import/Export

Industrial Catering

School Catering

Healthcare Food Services

Relevant Teams

Quality Assurance

Food Safety

Operations

Production

Hygiene and Sanitation

Compliance

Quality Control

Kitchen Operations

Warehouse Operations

Regulatory Affairs

Relevant Roles

Food Safety Manager

Quality Assurance Director

HACCP Coordinator

Operations Manager

Production Manager

Hygiene Manager

Compliance Officer

Quality Control Supervisor

Food Safety Auditor

Executive Chef

Restaurant Manager

Kitchen Manager

Warehouse Manager

Import/Export Manager

Regulatory Affairs Manager

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