Food Service
which opened in 1993 as the Oriental Catering Corporation,




Quality and Safety Control System Flow
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- Personal hygiene check
- Facility hygiene check
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- Residual pesticides check
- Inspection for cleanliness of storage
- Temperature management of delivery vehicles
- Primary quality inspection
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- Management of expiration date
- Secondary quality inspection
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- Hygiene management during preprocessing
- Prevention of cross-contamination during cooking
- Thorough tasting before distributing food
Management to ensure zero hygienic accidents
- Personal hygiene management
- We confirm the health and hygiene status of our cook and provide hygiene management education at a meeting every morning.
- Strict hygiene management system in the R&D Center and the head quarters’ Food Safety Team
- For customer satisfaction and protection, we carry out hygiene management and inspection for microorganisms.
- Regular hygiene education
- We promote a sense of good hygiene among our employees through education, a hygiene rating system for each store, and a reward program for stores with excellent hygiene.
- Management of field compliance details
- We methodically carry out quality and record our management activities, and manage the expiration date of each food material by setting the yellow zone.