Zi Jin Tang Quality Check
Strict selection of supplier
Choose suppliers with certified ingredientsRegular annual assessment of suppliers to obtain the inspection report regularly and to implement purchase management. Conduct inventory check and check the state of conservation of raw materials, the shelf life monthly.
Inspection check of ingredients
Rigorous inspection of received ingredientsQuality assurance personnel, acts as gatekeeper for the ingredients quality, will inspect according to acceptance test basis upon receiving ingredients. Hazard analysis will be carried out on each ingredient’s biological, physical, and chemical properties to set the inspection acceptance.
Deep inspection of ingredients
In-depth detection for quality that is imperceptible to the naked eyeDetection of biological hazards such as mold, Escherichia coli, bacteria and other microorganisms. Rapid screening of chemical hazards such as antibiotics are performed to ensure food safety. Original ingredients such as fish, meat, medicine and other materials will be outsource to related quality control department for a detailed check for antibiotics, sulphonamides, pesticide residues, and heavy metals at each level from time to time.
Process and handle food with caution
Product process complies good hygiene practicesThe ingredients will be tested by the destoner machine and metal detector before using it to remove foreign materials such as small stones and metals. Using 3-section sink, vegetable, fish and meat are washed and clean separately. Cutting boards and knives are classified into 4 colours and types, according to vegetables, raw meat, seafood, cooked food. Different food requires different cutting board and knife to avoid food cross-contamination.
Control cooking process
Standard operating cooking methods to ensure quality food taste and product stabilityAll chefs in central kitchen possess professional chef licenses and both Chinese and Western culinary certificate. The whole cooking process is double verified by professional chefs and quality assurance personnel to ensure the quality of the meal.
Meal sample retention
Retention of meal sample for inspection to ensure food safetyEvery product goes through meal packaging according the standard rules of HACCP and GHP to establish traceability of product. In addition, microbiological testing is conducted daily to ensure food safety.