Daily Brakerage
Mandatory quality inspection of every finished batch, recorded daily.
Health, Safety & Food-Safety Standards.
Safe operations and safe food — controlled, documented, and audit-ready at every site.
Controlled From Sourcing to Serving.
HACCP Principles
Hazard analysis and critical control points across production.
Technologist Oversight
Food technologists supervise every stage of preparation.
Cold Chain & Storage
Temperature regimes and shelf-life limits kept strictly to norms.
Full Traceability
Every batch documented from supplier to serving line.
Trained, Cleared, Protected.
Medical Clearance
All staff hold valid medical clearance (health books).
Sanitary Training
Continuous training and checks on sanitary requirements.
PPE & Hygiene
Personal protective equipment and strict hygiene protocols.
Documented Procedures
Open, audit-ready records available to partners.
Compliance
Audit-Ready & Compliant.
We meet ISO standards and Ministry of Health RK regulations — full documentation on request.
→Request HSE Documentation