Food Safety Policy

Our Commitment to Food Safety in Madinah

Broast Sara operates 8 branches, 7 in Madinah Al-Munawwarah and 1 in Yanbu, in a city that receives millions of Umrah and Hajj pilgrims annually. Every branch applies HACCP (Hazard Analysis and Critical Control Points) protocols across the full preparation chain, from receiving to serving. Every chicken served is certified halal in conformity with the standards of the Saudi Halal Center, with documentation issued for every batch. This policy sets out the specific, verifiable standards that govern food safety at every Broast Sara branch.

Daily Fresh Halal Chicken: The Supply Chain Standard

Every chicken served at Broast Sara is sourced from a local Saudi farm and hand-slaughtered daily using the Islamic halal method, with official Saudi Halal Center conformity certificates issued for every batch. The chicken is delivered fresh to the branch kitchen and cooked the same day. It is never frozen at any point in the supply chain. This matters technically because freezing ruptures muscle cell walls through ice crystal formation, causing the chicken to lose moisture during thawing. That lost moisture cannot be recovered, which weakens the internal steam pressure during pressure frying and produces a drier result. Fresh chicken retains its full cellular moisture, allowing the 12-hour marination and pressure-frying process to perform as designed. The Is Broast Halal in Madinah post documents the full halal compliance framework, and the Fresh vs Frozen Chicken post covers the cellular science in further detail.

HACCP Critical Control Points Applied at Every Branch

HACCP, Hazard Analysis and Critical Control Points, is a preventive food safety framework that identifies every stage in food preparation where a hazard could occur and installs documented controls at each of those points. Broast Sara applies the following critical control points at all 8 branches:

• Receiving: temperature verification of incoming fresh chicken
• Cold storage: refrigeration immediately on delivery, with no ambient holding between arrival and storage
• Marination: time and temperature controls during the 12-hour marination window
• Cooking: pressure frying to a minimum internal temperature of 74 degrees Celsius, eliminating Salmonella and Campylobacter
• Holding: cooked chicken held above 60 degrees Celsius before serving
• Cross-contamination prevention: separation of raw and cooked product handling, handwashing protocols, and branch sanitisation schedules

Staff Food Safety Training and Kitchen Hygiene Protocols

All Broast Sara staff complete food safety training before working in any kitchen. Personal hygiene protocols, including handwashing procedures and sanitisation schedules, are enforced at every branch. During Hajj and Ramadan, when order volume at some branches multiplies several times over, the same documented protocols apply without modification. This is what ensures the kitchen standard does not degrade under peak demand.

Allergen Information

Broast Sara's menu contains gluten and shellfish allergens. It is the customer's responsibility to inform staff of any allergy before ordering. Branch staff can advise on which specific menu items contain which allergens. Inform branch staff directly when ordering in person, or add a note to your order on HungerStation or WhatsApp before confirming.

Food Safety Complaints and Contact

If a customer experiences a food quality or food safety issue with any order, contact Broast Sara immediately at broastsaraofficial@gmail.com or 0540230888, or speak directly with the management at the relevant branch. Every complaint is investigated and a response is provided. For more on Broast Sara's standards, visit the About Broast Sara page, or find your nearest branch on the Broast Sara Locations page.