Corporate Capabilities

HACCP (Hazard Analysis & Critical Control Points) Food Safety Management System

SS583:2013 Guidelines on Food Safety Management for Food Service Establishments

ISO 22000:2005 Integrated Food Safety Management System

ISO 9001 Quality Management System

Good Manufacturing Practices (GMP) - Food Industry

Good Manufacturing Practices (GMP) - Pharmaceutical

Food Safety System Continuous Improvement Program

Good Hygiene Practices (GHP) Program for Food Industry

Development of Food Service Concepts and Integrate with Use of Central Processing Facilities

Central Kitchen/Plant Design and Layout

Development of Cleaning and Sanitation Programs

Central Kitchen/Plant Design and Layout

Well-designed central kitchens and food plants will affect the effectiveness and efficiency work flow in the manufacturing of food products. An effective design ensures that food handling activities do not compromise food safety and diligently meet local regulations governing the industry.

Group Chairman Message

Food is a vital part of human existence. Food not only is a need it is a source of enjoyment to one and all. Therefore with the consumption of food of at least 3 meals a day, extra precautions need to be taken to ensure it is fit for human consumption and devoid of contamination. Food intake has to be healthy and hygienic to serve the purpose of human daily consumption.

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