KERAMEAL’S COOKING/FOOD SAFETY PRINCIPLES

Our primary business principles are highest food safety and cleanliness standards, and to offer only the best quality products and services.

• Multilevel washing process for vegetables, rice, etc.
• All masalas produced inhouse to ensure food safety. Items such as chilly, coriander, etc. are properly washed and dried before going to the mill.
• Safe storage of fish, chicken, etc. Purchase only from reputed vendors to maintain highest quality.
• No storage and reheating of cooking oil
• Zero tolerance to chemical taste enhancers and colouring agents.
• Personal hygiene and health are highest priority
• Regular testing of water quality by authorized laboratory.

GENERAL FOOD SAFETY STANDARDS/PRINCIPLES

• HACCP: Identify potential hazards, control measures & monitoring procedures.
• Cleanliness & Sanitation: Maintain a clean environment, equipment & utensils
• Temperature control: Store, handle & cook food at safe temperatures.
• Cross Contamination Prevention: Separate raw, cooked, and ready to eat food, also separate veg & nonveg items.
• Personal Hygiene: Ensure staff wash hands frequently, wear clean attire & gloves, and maintain good health.
• Safe food handling & storage: Store raw meat, pultry & seafood separately. Label with date. Rotate stock (first-in, first-out)
• Pest Control: Prevent pest infestations.
• Food Sourcing & Supply Chain Management: Ensure we source ingredients from vendors adhere to food safety standards
• Continuous Training: Continuous training of staff on food safety principles.

WIN WIN FOR ALL

We are committed to developing a transparent and encouraging culture giving all the stakeholders, customers, employees and suppliers a fair and honest value for their time and money.