A single missed critical control point — a chiller running two degrees too warm, a cooking step undertimed on a busy night — is how most foodborne illness incidents actually happen, and it's exactly what HACCP is built to catch before food reaches a customer. Dubai Municipality and ADAFSA inspectors don't just check that a kitchen is clean; they check whether the business can demonstrate it knows where its real hazards are and controls them systematically.
Nathan ISO Consulting builds HACCP plans for UAE food businesses that actually reflect their kitchen, production line or storage facility — not a generic template copied from a different type of operation. We're consultants, not a certification body: we build the plan and prepare your team, and an accredited certification body carries out the independent audit where third-party HACCP certification is required.
About HACCP: The Basics
Why HACCP Matters in the UAE
UAE Federal Law No. 10 of 2015 on Food Safety, together with Dubai Municipality's Food Code and the Abu Dhabi Agriculture and Food Safety Authority's (ADAFSA) regulations, expect food businesses to operate a documented, hazard-based control system — HACCP is the internationally recognised way to meet that expectation. Retailers, hotels and food distributors increasingly require HACCP or ISO 22000 evidence before listing a new supplier, on top of the regulatory expectation itself.
Industries We Serve
How Nathan ISO Consulting Delivers HACCP: Step by Step
How Nathan ISO Consulting Is Different
Frequently Asked Questions
Food safety regulation across the UAE, including Dubai Municipality's Food Code and ADAFSA's requirements, expects a documented, hazard-based control system. HACCP is the internationally recognised way most food businesses demonstrate that expectation is genuinely being met.
HACCP is a hazard-control methodology built around seven principles. ISO 22000 is a much broader, certifiable food safety management system standard that incorporates HACCP principles alongside additional requirements like leadership commitment and continuous improvement culture.
No. We build your HACCP plan and prepare your team and documentation. Where third-party certification is pursued, an accredited certification body carries out the independent audit and issues the certificate, separate from our consulting role.
Typically two to four months from kick-off to a fully documented, staff-trained HACCP system, depending on the overall complexity of your product range and how well established your existing hygiene and manufacturing practices already are.
Yes, HACCP scales to the complexity of your operation. A small restaurant's plan focuses on its actual menu and process flow, while a food manufacturing facility's plan covers a more extensive range of products and process stages.
Prerequisite programmes are the basic hygiene, sanitation and good manufacturing practices that need to be solid before HACCP can work reliably — without them, critical control points can't meaningfully control hazards that poor basic practice keeps introducing.
Inspectors assess whether your business demonstrates systematic hazard control aligned with the Food Code's expectations, and a documented, properly implemented HACCP plan is the clearest way to show that control is genuine rather than incidental.
Yes, many retailers, hotel groups and distributors require HACCP or ISO 22000 evidence as part of new supplier onboarding, since it gives their own procurement and quality teams a recognised basis to trust your food safety practices.
Your HACCP plan documents the exact corrective action required — which might mean discarding affected product, reprocessing, or adjusting the process — and that action, along with the breach itself, needs to be recorded as part of your verification evidence.
Not necessarily a dedicated role, but someone in your organisation needs clear ownership of monitoring, verification and record-keeping. We build the system so existing kitchen or production supervisors can genuinely maintain it day to day.
Yes, we can scope HACCP as a standalone system for immediate regulatory and buyer needs, or build it as the foundation for a broader ISO 22000 certification if your growth plans or buyer base eventually require that scope.
Monitoring logs for each critical control point, corrective action records when limits are breached, verification records confirming the system works, and training records for staff — auditors and inspectors specifically look for consistent, dated, genuine records.
It should be reviewed whenever your menu, process, equipment or suppliers change meaningfully, and at minimum annually, since a plan that no longer reflects your actual operation stops genuinely controlling the hazards it was built around.
Often yes, with site-specific annexes addressing equipment or process differences between locations, though each site still needs its own verified implementation, monitoring records and trained staff rather than a single plan applied uniformly without adaptation.
We build plans around your specific kitchen or production line rather than a generic template, align documentation with what Dubai Municipality and ADAFSA inspectors actually check, and keep one consultant on your project from hazard analysis through to readiness.
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