1. Vendors
Specifications &
Standards Set
Confidentiality
Supplier shall and shall cause its employees, agents and representatives (collectively,
“Supplier Parties”) to treat as confidential all information and data, of whatever nature,
relating to 82 American Diner, including (but not limited to) specifications, operations,
policies, procedures, techniques, accounts, personnel, other contractors and customers,
disclosed by 82 American Diner or used by 82 American Diner in carrying on its business,
as well as all proprietary information of 82 American Diner (collectively, “Confidential
Information”).

2. Specifications & Standards Set
Vendor for BREAD
Specification reference: Bread
Date of issue: July 12, 2015
Developed: Waqas Anjum, QCM – 82 American Diner
Reviewed:
Approved:
SCOPE
This specification is applied on vendors the supply the Bread that 82 American Diner purchases and uses for
its menu products
SPECIFICATION
General Requirements
· Food and food ingredients received at 82 American Diner shall be obtained from sources that are
approved by Food Control Department.
· Approved food sources are establishments that are licensed to operate in the United Arab Emirates
and are inspected by the respective Emirate’s Food Control agency
· Prepared accordingly to Dubai law concerning food hygiene. Bakery responsible for safety of the
bread, which must be fit for human consumption
Quality Standards
· Bread must be fresh and have subtle firmness that must be inspected by the receiving manager
· Bread must not be deformed or pressed and must be free of any signs of fungus or mold
Contaminants
· The product covered by the provisions of this standard shall be free from any kind of contaminants
i.e. hair, nail, pins, fungi, insects, etc.
Transportation & Packaging
· The product must be placed in clean bakery trays and transported in chilled van (approved by Dubai
Food Control Department) with temperature ranging between 1*C – 5*C
· Product must not be stacked for more than 2 packets and visual inspection must confirm if the
product is deformed or pressed and such product to be rejected
· Packed according to Dubai law concerning food hygiene i.e. including but not limited to: free of any
moisture inside packaging and labeled properly with name & expiration date
Inspection
· 82 American Diner appointed restaurant managers/supervisors are to be present at time of receiving
the bread lot and to reject any lot showing discrepancies like freshness and weight nonconformity.
Such lot to be replaced immediately at the seller's time and expense.
· Operations Manager/Quality Control Manager to visit the bakery on random basis to see
facilities/production/transportation vans

3. Specifications & Standards Set
Vendor for VEGETABLES
Specification reference: Vegetables
Date of issue: July 12, 2015
Developed: Waqas Anjum, QCM – 82 American Diner
Reviewed:
Approved:
SCOPE
This specification is applied on vendors the supply the vegetables that 82 American Diner purchases and
uses for its menu products
SPECIFICATION
General Requirements
· Food and food ingredients received at 82 American Diner shall be obtained from sources that are
approved by Food Control Department.
· Approved food sources are establishments that are licensed to operate in the United Arab Emirates
and are inspected by the respective Emirate’s Food Control agency
Quality Standards
· All vegetables must be fresh and clean, no signs of rotting, buds or sprouts, free of mold/fungi
· All vegetables must not have signs of pests and pesticide residue
Contaminants
· The product covered by the provisions of this standard shall be free from any kind of contaminants
i.e. hair, nail, pins, fungi, insects, etc.
Transportation & Packaging
· The product must be placed in clean bags (different kind of bags for different vegetables) and
transported in chilled vehicles (approved by Dubai Food Control Department) with temperature
ranging between 1*C – 5*C
· Product must not be stacked for more than 2 packets and visual inspection must confirm if the
product is deformed or pressed and such product to be rejected
· Packed according to Dubai law concerning food hygiene i.e. including but not limited to: free of any
moisture inside packaging and free of dirt
Inspection
· 82 American Diner appointed restaurant managers/supervisors are to be present at time of receiving
the vegetables lot and to reject any lot showing discrepancies like freshness and weight
nonconformity. Such lot to be replaced immediately at the seller's time and expense.

4. Specifications & Standards Set
Vendor for GROUND BEEF
Specification reference: Ground Beef
Date of issue: July 12, 2015
Developed: Waqas Anjum, QCM – 82 American Diner
Reviewed:
Approved:
SCOPE
This specification is applied on vendors the supply the ground beef that 82 American Diner purchases and
uses for its menu products
SPECIFICATION
General Requirements
· Food and food ingredients received at 82 American Diner shall be obtained from sources that are
approved by Food Control Department.
· Approved food sources are establishments that are licensed to operate in the United Arab Emirates
and are inspected by the respective Emirate’s Food Control agency
Quality Standards
· Ground beef should be pinkish red and has beef to fat ratio of 80:20
· Ground beef should be fresh (never frozen) and delivered within chilled temperature (1*C – 5*C)
range
· Ground beef must be mixed with good fat and must be free of gristles and bone bits
Contaminants
· The product covered by the provisions of this standard shall be free from any kind of contaminants
i.e. hair, nail, pins, fungi, insects, etc.
Transportation & Packaging
· The product must be placed in clean bag in a perforated carton and transported in chilled vehicles
(approved by Dubai Food Control Department) with temperature ranging between 1*C – 5*C
· Packed according to Dubai law concerning food hygiene i.e. including but not limited to: free of dirt,
properly labeled with name, batch number & expiry date, etc
Inspection
· 82 American Diner appointed restaurant managers/supervisors are to be present at time of receiving
the ground beef lot and to reject any lot showing discrepancies like temperature abuse and weight
nonconformity. Such lot to be replaced immediately at the seller's time and expense.