Producing great food is our passion & safe food our determination.

Starting at level zero, raw meat is procured only from the approved suppliers, such as, SHL agro, Shanthi Foods etc. Along with every supply, a health certificate is submitted by the suppliers, declaring that the meat is free from antibiotics and diseases, and is absolutely fit for human consumption.

Detailed systems have been developed to manage all the stages of cleaning of the equipments, drains, tools, etc. Protective gear is used mandatorily by the personnel, and strict procedures are followed to ensure that good personal hygiene practices are followed by the workers.

A double RO system has been implemented to ensure that the water/ice used in the products is free from any kind of contamination. The effectiveness of the RO is evaluated daily. Additionally, water pipelines have been colour-coded for identification.

A highly skilled & trained maintenance team, present at all times at the plant, ensures that the adopted system of preventive maintenance is followed thoroughly.

A thorough waste management procedure is in place that categorises wastes into biodegradable, non-biodegradables, metal scraps, used media from the lab, etc.. A physical segregation has been made to segregate high care & low care areas. High care areas are operated under a controlled temperature of 8 -10º C & processing areas, including raw meat inspection areas, are operated under temperatures below 12 - 15º C.

A daily inspection of pest activity inside & outside the plant is outsourced to PCI (Pest control of India). A thorough quarterly audit and trend analysis, for continual improvement, is carried out with the PCI team.

The storage system for raw material is designed in such a way that the food and non-food ingredients; allergens and non-allergen materials, all stand segregated. Also, chemicals used for cleaning are stored separately, and restricted to use by authorized personnel only.

Mock drills, fire safety audits, first-aid trainings, etc., are carried out at least once a year and a site security checklist, to ensure food security, is used every month. Accountability of visitors, contractors & all employees is maintained and monitored, and even documented for, with every entry and exit.