Main Foodservice solutions Our standards Health&Safety



Health and safety remains our number one operational priority.

The provenance and origin of the food we purchase is a key consideration for us.  We require that food is only purchased from authorised suppliers and is always prepared in conditions that do not expose it to risk of contamination.  We follow the sanitary on every production stage.

Our H&S Team developed the following programmes to increase the safety level during production:

 Compass Group manual on labor safety, sanitary and hygiene.

 Colour coding of knives, chopping boards, etc.

 Demonstrative instructions and leaflets on labour safety, sanitary and hygiene.

Currently we are working on implementing Hazard analysis critical control point or HACCP at all our units. HACCP involves monitoring, verifying and validating of the daily work that is compliant with regulatory requirements in all stages all the time. HACCP is used to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized.