"Through our vast and diversified network, today we offer comprehensive solutions in catering that are customized to the needs of the client. We accomplish this by undertaking extensive study before undertaking any assignment. This includes an elaborate exercise to understand the size of operations and the resources, which need to be employed for efficient running of the operation. We also understand the managements concern for attaining employee satisfaction to enhance their productivity."
Also at the same time we address the cost consideration in order to assure value for money. All this effort ensures the dual objective of employee and management satisfaction.
Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and pharmaceutical safety that identifies physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. More