Food Safety, Our Priority

Semi-Monthly Pest Control

Licensed pest control professionals are engaged to carry out pest management services at our premises semi-monthly to ensure high hygiene standards are consistently maintained.

Stringent Standard Operating Procedures (SOPs)

* Food ingredients can only be prepared one day in advance to ensure optimal freshness

* All staff are to ensure strict adherence to the one hour food preparation to delivery policy

* Food temperature checks are conducted on every dish upon completion to ensure items are thoroughly cooked

* Just-in-time inventory management approach is adopted to ensure optimal freshness and proper storage of our raw ingredients

* No recycling oil is to be used in food preparation

Comprehensive Food Safety Training for Kitchen Staff

All new kitchen staff are required to complete the WSQ Basic Food Hygiene Course whereas existing ones must attend the WSQ Refresher Course after five years. In addition, they are also required to attend the annual food safety management training that is conducted internally.

Well-Trained Delivery Captains

Our delivery captains are just as well-trained as our kitchen staff in food safety to ensure the same level of cleanliness and care are observed throughout the transportation of food and set up of the buffet lines.

Good Cleaning and Sanitation Practices

Good cleaning and sanitation practices are observed in our kitchens. For instance, all our catering wares, from food warmers to dishes, are sanitised with hot water and/or sanitiser to reduce the number of microorganisms to safe levels.

Strong Accreditations

Our central kitchens are certified under ISO22000 food safety management system and awarded ‘A’ Grade by AVA.