Quality at Every Stage. Food Safety in Every Decision.

A Structured System Supporting Safe and Consistent Food

Our quality and food-safety framework connects policies, procedures, people, controls and performance information within one coordinated management approach.

Quality Begins Before Materials Enter Production

The quality and safety of finished products are influenced by the consistency and suitability of ingredients, packaging materials and external services.

Our supplier-quality approach is intended to establish clear requirements, assess relevant capabilities and monitor performance over time.

Approved specifications provide a reference for purchasing, receiving, inspection and acceptance decisions.

Where concerns are identified, the relevant teams work with suppliers to investigate the issue, determine required action and protect production continuity.

Maintaining an Environment That Supports Safe Production

Effective hygiene and sanitation practices are essential to reducing contamination risks within food-manufacturing environments.

Cleaning and sanitation activities should be planned according to the equipment, production area, product category and identified risks.

Personal-hygiene requirements, controlled movement, protective clothing and employee awareness support appropriate conduct within production areas.

The effectiveness of sanitation activities should be reviewed through inspection, monitoring and appropriate verification methods.

Managing Ingredients with Care and Clarity

Food allergens require structured management because unintended presence or incorrect communication may create significant risks for sensitive consumers.

Allergen-related controls may include ingredient review, supplier documentation, material identification, production scheduling, cleaning practices and label verification.

Cross-contamination risks are considered when planning the movement of people, materials, tools and products within manufacturing and storage environments.

Employees involved in relevant operations require appropriate awareness of allergen controls and escalation procedures.

Using Evidence to Support Product Confidence

Product and process verification helps confirm whether defined quality and food-safety requirements are being achieved.

Verification activities may include physical, chemical, microbiological, sensory, packaging or process-related assessments according to product requirements and identified risks.

Sampling plans and acceptance criteria should be defined according to the purpose of the assessment and relevant requirements.

Results that do not meet requirements should be investigated and managed before affected products are released or distributed.

Maintaining Visibility Across the Product Journey

Traceability supports the ability to connect materials, production activities, finished products and distribution information.

Appropriate identification and records help teams investigate concerns, determine affected quantities and respond in a focused and timely manner.

Traceability depends on accurate information being maintained throughout receiving, storage, manufacturing, packaging and dispatch activities.

Periodic exercises may be used to evaluate whether traceability information can be accessed and connected effectively when required.

Operating Within Applicable Food Requirements

Masdar Al Hayat recognises the importance of complying with the legal, regulatory and technical requirements applicable to food manufacturing and distribution in Saudi Arabia.

Relevant requirements may relate to food safety, hygiene, product composition, additives, packaging, labelling, storage, transport, advertising, registration and market activity.

Responsible departments are expected to monitor relevant changes, assess their impact and coordinate the required updates to products, documents or operational practices.

Compliance records and supporting documents help demonstrate that relevant requirements have been considered and applied.

Clear Information Supports Informed Choices

Product labels provide essential information connecting the manufactured product with consumers, customers and regulatory requirements.

Label-development and approval activities should consider product identity, ingredient information, allergen declarations, nutrition information, storage instructions, dates and other applicable requirements.

Changes to ingredients, suppliers, formulations, packaging or regulatory requirements may require a review of approved product information.

Verification before printing and use helps reduce the risk of inaccurate, incomplete or outdated information reaching the market.

Food Safety Depends on Informed and Responsible People

Procedures and systems are effective only when employees understand their responsibilities and apply them consistently.

Training and awareness should reflect the employee’s role, work area, product risks and level of responsibility.

Managers and supervisors reinforce food-safety culture by setting expectations, monitoring behaviour, responding to concerns and leading by example.

Employees are encouraged to report concerns and stop or escalate activities that may place product safety or compliance at risk.

The Principles Behind Every Product We Deliver