The layout and design of a commercial kitchen will have a significant influence on the functionality and the potential success of any food service operation. Careful planning and research is required in order to ensure cost efficiency and avoid cost overruns. Contact us to get designs and budget for your new commercial kitchen, canteen or restaurant.
Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur.