#SafetyComesFirst

You’re in Safe Hands with us

Take a look at how we leave no stone unturned in ensuring food safety & hygiene.

Kitchen Sanitisation

• Daily sanitisation of kitchen floor & cookware
• Sanitisation of cooking equipment every 2 hours
• Cleansing of kitchen table tops every hour

Personal Hygiene

• Mandatory use of gloves, masks & uniforms
• Health certificate to be produced by every kitchen member
• Daily temperature screening of kitchen staff
• Repeated washing of hands every 30 minutes

Raw Material Storage Protocols

• Frozen products are stored at less than -18°C
• Chilled products are stored at 1°C to 4°C
• Ambient products are stored in a clean, dry place between 15°C & 25°C
• Temperatures above 35°C are avoided for storage

Food & Grocery Handling

• Food handling only with gloves and masks
• Quarantine & sanitisation of all grocery packs
• Sanitisation and pressure washing of perishables/veggies

Safe Cooking Practices

• All food is cooked at temperatures above 95°C
• Food is packed and sealed at temperatures over 85°C
• We inform users to consume food within 4 hours

Secure & Robust Packaging

• Food is safely packed in tamper-proof containers
• Each package contains a seal of assurance
• Use of recyclable materials as much as possible