Masterchefs constantly monitor all Food Production through its critical path from the purchase of raw materials through the various stages of preparation to the ultimate service to our clients.

• All Food Suppliers premises, delivery trucks and personnel are audited to ensure achievement of our established levels of hygiene procedures
  
  
  • All raw meat is traceable to source of origin
    
    
  • All delivery vehicles are refrigerated where appropriate
    
    
• Refrigeration temperature controls are monitored to provide for the safe storage of foods
  
  
• Stringent codes of practice are implemented to ensure raw foods and cooked foods never cross contaminate.
  
  
• All hot and cold equipment are calibrated to ensure proper working temperatures
  
  
• All event facilities are examined and analysed to access any possible improvements, which may need to be implemented.
  
  
• All food workers are trained in Hygiene principles and practices
  
  
• All non conformance foods are disposed of iMMediately on detection
  
  
• Regular procedure audits are carried out by trained audit team