Quality & Safety
We manage food safety with controls based on HACCP principles and keep the cold chain unbroken from delivery to the plate.
HACCP
The seven HACCP principles
We identify hazards in advance, then measure and record every control point.
- 1
Hazard analysis
Identify biological, chemical and physical hazards.
- 2
Critical control points
Set the steps where hazards are controlled.
- 3
Critical limits
Set temperature and time limits.
- 4
Monitoring
Measure the limits regularly.
- 5
Corrective action
Act at once when a limit is breached.
- 6
Verification
Check that the system works.
- 7
Records
Document every measurement and action.
The cold chain
We measure and record the temperature of perishable food at every stage.
- 01Cold
Receiving
≤ 5 °C
Check the temperature and use-by date of every delivery.
- 02Cold
Storage
0–5 °C · ≤ −18 °C
Chilled and frozen food stored separately.
- 03Cold
Transport
≤ 5 °C
Moved under refrigeration.
- 04Cold
Preparation
≤ 2 h
No more than 2 hours at room temperature.
- 05Hot
Cooking
≥ 75 °C
Core temperature checked.
- 06Hot
Serving
≥ 63 °C
Hot food kept hot.
Records and checks
- Daily temperature logs
- Supplier checks
- Hygiene and cleaning schedules
- Phone
- 8688-6168
- [email protected]