GGB HACCP
The food-safety system that identifies hazards and sets measurable critical limits at every control point.
HACCP (Hazard Analysis and Critical Control Points) is the discipline of mapping where food can become unsafe, fixing measurable limits at those points and recording that the limits held. In Dubai and across the GCC it is the backbone of municipality food-safety compliance, and inspectors read the records, not the intentions. A kitchen designed around HACCP flow, with raw and cooked paths separated, makes daily compliance almost automatic.
Illustrative: a venue's plan sets hot holding as a critical control point with a 63°C limit. A probe reading of 57°C is 6 degrees under the limit, which triggers the corrective action on the log: reheat to a safe temperature or discard, and record it. The record is what stands between the venue and an inspector's finding.
Design the kitchen around HACCP