Food safety rules feel confusing at first, anyone else?

When I recently started helping a friend with his small food setup here, I didn’t realize how many rules and checks are actually involved behind the scenes. It’s not just about cooking and selling, there’s a whole system you have to follow properly or you can get into trouble. I spent a few evenings trying to learn how businesses meet safety requirements and ended up going through some detailed guides online, including one site that explained UAE food hygiene standards in a pretty simple way. Still, some parts felt a bit overwhelming, especially when it comes to inspections and documentation. I get why these rules exist, but figuring them out step by step is a different story. Just wondering if others felt the same in the beginning or if I’m overthinking it a bit.