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What’s being done to keep your catered food safe
date:Jan 23, 2019
h is a six-storey industrial complex in Bedok, one of many food zoned factories across Singapore where these small to mid-range companies are situated.

Asked if the kitchen staff have only one role each day, Eatz Group general manager Mani Kandan replied that it depended on the order. So sometimes the chefs have to prepare their own ingredients.

Addressing the potential issue of cross-contamination, Mr Kalil said: The chefs are well-trained. They went for the food hygiene course.
Added Mr Mani

12/24 23:13