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All food must be transported hygienically and perishable foods must be transported under controlled conditions that do not allow the temperature of hot foods to drop below 60 degrees centegrade (60° C)or cold foods to rise to dangerous levels.
Cold foods should be kept below 5° C.
This safety training video highlights the importance of using suppliers and delivery providers of the highest caliber and routinely reviewing them to make sure that they are delivering food safely to you.
Food Safety Series