Our Mission is to keep our product safe and best quality for customers and consumers

Here are our promises:

1. Ingredient Quality & Freshness

  • Daily-Based Supplier Check: Inspect produce, meat, and dairy deliveries on arrival for freshness and packaging integrity.
  • FIFO (First In, First Out): Ensure older stock is used before newer deliveries to prevent spoilage.
  • Temperature Logs: Check and record storage temperatures (cold storage ≤5 °C, hot holding ≥63 °C).

2. Preparation Standards

  • Clean & Sanitized Work Areas: Disinfect surfaces before each prep session.
  • Standardized Recipes: Use pre-measured portions to maintain taste and presentation consistency.
  • Hand Hygiene: Mandatory handwashing before handling food and after touching raw items.

3. Cooking & Holding

  • Core Temperature Check: Use a probe thermometer—poultry ≥75 °C, seafood ≥63 °C, etc.
  • Avoid Overcooking: Maintain texture and flavor while meeting safety requirements.
  • Proper Holding: Keep hot foods hot, cold foods cold until serving.

4. Packaging & Presentation

  • Visual Inspection: Final dish should match presentation guidelines (color, garnish, portion size).
  • Sealed & Labeled: Include date, time of preparation, and allergen info.

5. Delivery Quality

  • Transport Temperature Control: Insulated carriers or hot boxes for hot meals, refrigerated vans for cold.
  • No Delay Policy: Meals delivered within the freshness window.

6. Daily Quality Control Checklist

  • Freshness inspection ✅
  • Temperature logs ✅
  • Hygiene compliance ✅
  • Taste test (sample dish from batch) ✅
  • Presentation review ✅

Ingredients Awareness:

1. Identify Allergens

Common major allergens (depending on region, e.g., US “Big 9” list):

  • Milk
  • Eggs
  • Fish
  • Shellfish (crustaceans)
  • Tree nuts
  • Peanuts
  • Wheat
  • Soy
  • Sesame

Action: Always check ingredient labels, supplier specifications, and recipes for hidden allergens (e.g., casein in processed foods, soy lecithin in chocolates).

2. Ingredient Control

  • Approved suppliers only – make sure ingredient specs are verified for allergen content.
  • Ingredient labeling – keep all ingredients in their original packaging or properly labeled containers.
  • Allergen documentation – maintain an updated list of all allergens present in your facility or kitchen.

3. Prevent Cross-Contact

  • Dedicated utensils, cutting boards, and storage for allergen-containing foods.
  • Separate preparation areas when possible.
  • Handwashing before and after handling allergens.
  • Color-coded equipment (e.g., red tools for allergen prep).
  • Clean and sanitize surfaces after working with allergens.

4. Substitution

When possible, use allergen-free alternatives:

  • Almond milk → oat or rice milk
  • Wheat flour → rice or chickpea flour
  • Egg → flaxseed gel or aquafaba

5. Communication

  • Menu labeling with clear allergen information.
  • Staff training to answer questions accurately and prevent mistakes.
  • Allergen alerts in order systems so the kitchen is aware of allergy orders.

6. Record Keeping

  • Keep a Food Allergen Control Plan with procedures, ingredient lists, and training records.
  • Regularly update when recipes, suppliers, or products change.