FOOD SAFETY

FOOD WITH PROVEN TASTE.

PARK FORA procures the services of professional consultants for food safety. These activities are carried out by the PARK FORA FOOD SAFETY TEAM under the leadership of a food engineer. The multi-faceted Park Fora food safety team is composed of various department heads to solve all problems related to food safety.

Park Fora was awarded with ISO 22000-2005 FOOD SAFETY MANAGEMENT SYSTEM and ISO 9001-2000 MANAGEMENT SYSTEM CERTIFICATIONS in 2010. All kitchen staff at Park Fora wear proper work attire while visitors to the kitchen are expected to put on caps, galoshes and aprons. The cleaning instructions, prepared for each unit to maintain the highest level of cleanliness and hygiene at all times, are communicated to the Park Fora staff through trainings, and placed in appropriate places within the facilities. All produce is cleaned using fruit and vegetable disinfectant.

Products are protected with stretch film and kept in cold storage to ensure that Park Fora products are not contaminated by any foreign matter. Color-coded cutting boards and knives are used in the Park Fora kitchen to separate RAW and COOKED food, and prevent CROSS CONTAMINATION. SHELF LIFE is monitored by labeling the products in the freezer and coolers, and registering them on the control forms, while LEGALLY REQUIRED MONITORING is also ensured. The system utilized in Park Fora is fully recorded. As a requirement of the system, monthly internal inspections are conducted to detect general nonconformities, and any nonconformity detected is immediately resolved to ensure continuity of the system. Our goal is to always serve tasty, healthy and safe food.

Since 2007, PARK FORA has been utilizing the services of professional consultants for food safety. These activities are carried out by the PARK FORA FOOD SAFETY TEAM under the leadership of a food engineer. The multi-faceted Park Fora food safety team is composed of various department heads to solve all problems related to food safety. Park Fora was awarded with ISO 22000-2005 FOOD SAFETY MANAGEMENT SYSTEM and ISO 9001-2000 MANAGEMENT SYSTEM CERTIFICATIONS in 2010. All kitchen staff at Park Fora wear proper work attire while visitors to the kitchen are expected to put on caps, galoshes and aprons. The cleaning instructions, prepared for each unit to maintain the highest level of cleanliness and hygiene at all times, are communicated to the Park Fora staff through trainings, and placed in appropriate places within the facilities.

All produce is cleaned using fruit and vegetable disinfectant. Products are protected with stretch film and kept in cold storage to ensure that Park Fora products are not contaminated by any foreign matter. Color-coded cutting boards and knives are used in the Park Fora kitchen to separate RAW and COOKED food, and prevent CROSS CONTAMINATION. SHELF LIFE is monitored by labeling the products in the freezer and coolers, and registering them on the control forms, while LEGALLY REQUIRED MONITORING is also ensured.

The system utilized in Park Fora is fully recorded. As a requirement of the system, monthly internal inspections are conducted to detect general nonconformities, and any nonconformity detected is immediately resolved to ensure continuity of the system. Our goal is to always serve tasty, healthy and safe food.