Food hygiene in the kitchen is our priority. We give our best possible attention to the food safety.
1. All the kitchen volunteers are required to wear kitchen aprons, caps, groves, and masks. Frequent hand-washing and fingernail/hand wound/health checking are our routine.
2. Only domestic foodstuff and ingredients are utilized and stocked in the latest model large-sized refrigerator.
3. Only clean drinking water is used for cooking.
4. Separate cooking knives/chopping boards/cooking pads/towels are used for meat, fish, and other foodstuff.
5. No raw fish and meat are to be served.
6. No pre-made food. Only freshly just made food.
7. A food hygiene manager is always on site.
8. An outside professional kitchen-cleaning/disinfection vendor has been contracted in addition to the regular cleaning before and after opening the dining hall.
