Sanitation and Hygiene Measures

Updated: Feb 5


We are tightening in-house Good Hygiene Practices and reinforce Food Safety Practices in accordance with standards as precaution of recent Corona-virus outbreak.


1. Personal Hygiene & Visitor Control Program:

Before entry into premise – human body temperature check is required for all employees, vendors, visitors and customers. Those with body temperature above 37.5°C will be refrained from entering the premise.

  • Before entry into premise – human body temperature check is required for all employees, vendors, visitors and customers. Those with body temperature above 37.5°C will be refrained from entering the premise.

  • All employees, vendors, visitors and customers are required to declare their travel history for past one month.

  • Within premise – human body temperature check is required for all employees after lunch.

  • In the kitchen – enhanced body temperature check, glove/ hand sanitation and personal hygiene check (including clean uniform, appropriate hygiene gears, short nails, bathe before work, covered all wound if any and fit for work) during morning and afternoon routine kitchen inspection by Food Safety Officer.

  • Practices Good Hand Washing habits every 2 hours in all kitchens.

Practices Good Hand Washing habits every 2 hours in all kitchens.


2. Cleaning & Sanitation Program:

  • Ensure all trays, utensils and equipment surfaces are sanitized with hot water by dishwasher/ Whisper V after cleaning.

  • Ensure cracked or chipped crockery, trays and warmers are removed promptly.

  • High contact surfaces, door knobs/ handlers, tables, door access readers, monitor screens are cleaned and sanitized regularly.

  • Preparation, cooking and packing areas are sanitized with ozoniser or sanitizer fogging/ misting at the end of the shift.

  • Instant surface cleanliness is randomly verified with Clean Trace Luminometer during routine kitchen inspection by Food Safety Officer.

  • Disposal of kitchen waste as per scheduled before lunch and after work.

  • Ensure toilet cleaning is scheduled 4 times daily.

  • Ensure shutters at main bin center are closed at all times.

  • Ensure canteen are cleaned and sanitized.

  • Ensure all areas outside kitchen is clean, including smoking area.

3. Hazard Control Program:

  • Ensure all raw materials are obtained from approved and licensed food sources.

  • Ensure core temperature of cooked food is above 75°C, keep hot food above 60°C and cold food below 5°C.

  • Handle cooked and ready-to-eat food with glove.

  • Ensure all batches of food samples are retained and randomly tested with satisfactory result.

4. Logistic and Food Vehicles Hygiene Program:

  • Human body temperature check before entry into premise and after lunch.

  • Hand must be sanitized, face mask and glove must be worn before serving of food.

  • Ensure vehicle is cleaned and sanitized at the end of the shift.

  • Food container must be dry, cleaned and sanitized.

  • Individually-packed cutlery is available for catering orders, if required by customer.

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