Enjoying a convenient and healthy meals with our kitchen guarantee

Kitchen hygiene management and control

• On a weekly basis, the kitchen is regularly cleaned and disinfected to maintain overall hygiene, preventing the presence of flies, cockroaches, and unpleasant odors
• Utensils, cooking equipment, food containers, and their storage areas are cleaned and regularly disinfected to prevent cross-contamination.
• The kitchen is clearly planned according to different areas of operation, such as food packaging and cooking, reducing dust and preventing cross-contamination.
• Adequate ventilation and drainage facilities are also in place

Kitchen staff management and control

• All staff members are required to receive typhoid and COVID-19 vaccinations and undergo regular health check-ups.
•  The hygiene administrator ensures that all staff members wear headgear, gloves, and masks to maintain food and hygiene safety.。
• All staff members receive regular training on hygiene and food safety.
• Unauthorized personnel are prohibited from entering the kitchen operation area.”

Kitchen facilities and food storage

• All kitchen facilities are made of stainless steel compartments to prevent food contamination.
• Professional refrigeration equipment ensures fresh, odor-free frozen ingredients through regular inventory and inspection.
• Professional multi-layered steam equipment ensures consistent, high-quality dishes with even heating.
• Dry goods and seasonings are stored orderly, and regularly checked for safety and expiry to ensure the safety of all food items.