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What’s being done to keep your catered food safe
date:Jan 23, 2019
re with resource constraints, as Ms Lily Lim had seen when she was working in food and beverage establishments for over 13 years. These ranged from caterers with fewer than 20 employees to large hotels.

Now a home caterer, she said Neo Groups one chef, one dish policy was not really common because of the manpower involved.

Ive witnessed, especially during the festive season, because they were so jam-packed with orders and everything needed to be rushed out dishes (for lunch) were already read

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