Source with control
Ingredients come through approved supply channels and are checked on receipt. Chilled items move into controlled storage without unnecessary delay.
Order pickup / delivery Our food safety promise Care you can count on
Safety isn't
a side order.
Great shawarma needs more than fire and flavour. It needs disciplined sourcing, storage, preparation, cooking and service — every shift, at every outlet.
See how we work ↓CAREAT EVERY
STEP
Built into the routine Not just written on a wall
Good food.
Good systems.
Confidence comes from consistency.
At Zaaj, food safety is a chain of everyday actions. Each step supports the next — from receiving ingredients at the right condition to handing over a freshly prepared order.
Our teams work to defined routines and outlet checks so responsibility stays visible, practical and close to the food.
Keep cold food cold
Raw chicken, marinades and other temperature-sensitive ingredients stay under chiller discipline. Marination is covered, labelled and stored for controlled use.
Separate the workflow
Raw and cooked food follow separate handling paths, with dedicated utensils, surfaces and storage practices to reduce cross-contamination risk.
Cook with control
Shawarma is cooked through a controlled roasting process and handled in managed batches. Where a secondary cooking or reheating step is part of the outlet process, it is completed before service.
Respect the clock
Prepared sauces and mayonnaise are kept chilled and managed to defined time limits outside refrigeration. Where eggs are used, pasteurised egg products are the working standard.
Clean as we go
Food-contact surfaces, tools and service areas follow routine cleaning and sanitisation schedules — during prep, through service and at close.
Train the team
Team members follow handwashing, clean-uniform and personal-hygiene routines, backed by food-handling training and required health documentation.
Close the loop
Closed waste bins, scheduled disposal and pest-control routines support a cleaner kitchen. Daily checks and logs give each outlet a clear line of accountability.
Outlet accountability Standards need owners
Checked daily.
Owned locally.
Food safety lives at outlet level. Shift routines, temperature and hygiene checks, cleaning records and corrective action help managers keep the standard active — not assumed.
Our promise is continuous care: follow the process, record the checks, correct what needs attention and keep improving.