We prepare great food without compromising on our commitment to the highest standards of health and safety. We have established a safety culture where our people take responsibility for their own safety and that of those around them, and act accordingly. Food quality in fresh produce is an ongoing process at BCH. It incorporates activities from the selection, pre-preparation, the final preparation and consumption of the food. This is done on a daily basis right from sourcing, preparing and service, each step being closely monitored. We know that we must do a great job for our discerning consumers. For this, we give our people the tools and training for them to deliver the best possible service.
Quality, Health and safety is our number one operational priority. At BCH, we follow strict HACCP procedures in all our kitchens. Food samples are taken regularly, lab tested and stored. Strict SOP’s for cleanliness is followed. Food temperatures, heating and cooling all are controlled and monitored. Waste elimination is done, following strict standard guidelines. When we serve thousands of meals everyday, behind it goes a thorough examination of all aspects of the operation — both at the front-end and at the back.
Our food safety system include, among other procedures: