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Saudi food safety rules: the Baladiya exam cheat sheet

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Most questions in the test come back to a small set of rules. Learn this page and you know the core of the exam. All numbers follow the Saudi restaurant requirements.

In this guide
  1. Temperatures
  2. Deliveries
  3. Display and storage
  4. Hygiene

Temperatures

WhatRule
Danger zone (bacteria grow fast)5–60 °C
Fridge — chilled food0–4 °C
Freezer-18 °C or colder
Cooking — centre of the food75 °C (or 70 °C for 2 minutes)
Keeping food hot60 °C or more, eat within 6 hours
Cooling cooked foodbelow 10 °C within 2 hours, then 0–4 °C
Reheatingcentre to 75 °C
Dry store15–25 °C
Heat disinfection82 °C or higher
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Deliveries

  • Chilled food is accepted only at 4 °C or colder; frozen food at -18 °C or colder. Measure with a clean probe thermometer.
  • Move chilled and frozen food into cold storage at once — no more than 20 minutes out of the fridge.
  • If it is too warm, reject it. Freezing or cooking it later does not make it safe.

Display and storage

  • Chilled or hot food on display outside the fridge or hot cabinet: eat within 2 hours or throw away.
  • Cooled cooked food: use within 2 to 3 days.
  • After a power cut, chilled food that was above 4 °C for more than 2 hours is thrown away.
  • Leave space between boxes in the freezer so cold air can move.

Hygiene

  • Wash your hands before work, after the toilet, after raw food, after rubbish and after touching your face or phone.
  • Gloves do not replace handwashing. Change them when you change tasks.
  • If you have vomiting, diarrhoea or fever, tell your supervisor and do not work with food.
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Questions people ask

What is the danger zone in Saudi food safety rules?

5–60 °C. In this range bacteria grow fast.

What temperature must cooked food reach in Saudi Arabia?

75 °C in the centre of the food. 70 °C for at least 2 minutes is also allowed.

At what temperature should chilled food be stored?

0–4 °C. Frozen food at -18 °C or colder.

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