Health & Hygiene

Food Hygiene Training: All staff members, especially those involved in food handling, must undergo food hygiene training level 2 and obtain a recognized certificate.

HACCP (Hazard Analysis and Critical Control Points): Mint Leaves catering implement HACCP principles. This systematic approach helps identify and mitigate potential food safety hazards, ensuring that food is safe for consumption.

 Food Hygiene Ratings: Mint Leaves Catering has been inspected and rated ***** for food hygiene standards. Picture of rating can be seen on our website.

Temperature Control: Proper temperature control is been maintained to prevent the growth of harmful bacteria in food. Refrigeration, cooking, and holding temperature are been maintained.

Cross-Contamination Prevention: All measures to prevent cross-contamination has been taken. This includes separating raw and cooked foods, using color-coded chopping boards, and having clear procedures for hand washing and cleaning.

Allergen Management: Mint Leaves Catering provide clear information about allergenic ingredients in their dishes. This is critical to prevent allergic reactions in customers.

Food Storage and Handling: Proper storage and handling of food is been maintained.

Cleaning and Sanitization: Regular and thorough cleaning of all kitchen equipment, utensils, and food preparation areas is been done regularly. Sanitization is equally important to prevent the spread of harmful microorganisms.

Personal Hygiene: We maintain high personal hygiene standards. This includes wearing clean uniforms, using appropriate hand washing techniques, and refraining from work while sick.

Waste Management: Proper disposal of waste, including food waste, is in place to prevent contamination and pests.

Traceability: Mint Leaves Catering maintain records of suppliers and customers to ensure traceability of products.

Public Safety: Mint Leaves Catering strongly believe in Public safety and transparency to food hygiene policies. Customers have the right to know about the hygiene standards of the establishments they patronize.