Саудитска Арабия: записи за водене

„Закон“ е задължително правило. „Официално ръководство“ не е закон, но инспекторите го очакват. „Chef Hygiene по подразбиране“ е стойност, спрямо която приложението проверява, когато никое правило не дава число.

• ПравоRecords may be printed, or printed and electronic: the Restaurant Requirements allow digital solutions (5.5.17), and traceability may be paper or digital (5.5.19). No government platform takes the daily temperature or cleaning logs.
• ПравоTraceability for all food, ingredients and packaging: supplier, date received, product, amount and batch, kept at least 180 days after the end of its shelf life (the SFDA's Executive Regulation, Art. 51; the supplier invoice can serve).
• ПравоA cleaning schedule set in advance, insect traps working 24 hours, and a home-delivery log if you deliver (the violations table 1447H); a pest control contractor treats any infestation (the Restaurant Requirements 5.7.1).
• ПравоBy kind of business, MoMAH's newest books: bakeries and sweets never fry above 190°C (2025); ice cream made on site is pasteurised to 85°C and displayed at −18°C (2026); groceries write down storage temperatures and remove expired goods within 2 weeks (2025); central kitchens hold a HACCP or ISO 22000 certificate.