Food safety and quality

ISO 22000:2018 food safety management and ISO 9001:2015 quality management for the processing of industrial and ready-made meals.

ISO 22000:2018Food safety management system

Institute for Standards and Quality Development (ISSQ), accredited VICAS 083-FSMS

No.: HA 671
Valid: 17/07/2024 – 16/07/2027
Scope: Processing of industrial meals and ready-made meals at our head office and three sites in Thang Long Industrial Park

ISO 9001:2015Quality management system

Vietnam Certification Body (VCB)

No.: VCB 210508A-QMS
Valid: 10/07/2024 – 09/07/2027
Scope: Processing of industrial meals and ready-made meals

Product liability insurance

Cathay Insurance (Vietnam)

Scope: Industrial meals, liability limit up to VND 1,000,000,000 per case

Business registration

Hanoi Department of Planning and Investment

No.: 0104957932; first registered 21/10/2010
Scope: An Quy Trading and Services Company Limited

Kitchen workflow

Receive and inspect goods; non-conforming goods are returned to the supplier.
Prepare ingredients and keep samples of raw food.
Cook, check and keep samples of cooked food.
Portion, serve and collect leftovers.
Clean tools and kitchen areas and dispose of waste.

Preparation by food group

Vegetables and fruit: sorted by basket and washed three times, including a salt-water soak, then checked before cooking.
Meat: checked on arrival, thawed, washed and cut; unused portions stored for the next shift.
Seafood: sorted, soaked in salt water, washed and prepared twice, and rinsed a final time before cooking.
Utensils: scraped, soaked in detergent, rinsed with clean water, dried and stored in designated places.

Suppliers

Every supplier signs a contract and provides food-safety certificates, proof of origin and production procedures. We inspect suppliers without notice; in case of an incident the cause is traced to the batch and liability is handled under the contract.

Traceability and recall

Each delivery has a receiving note, origin and receiver, and food samples are logged. When an issue is reported we can trace the ingredients, supplier and production shift involved.

Every meal is checked four times

Receiving
Each delivery is weighed and checked for appearance, origin documents and temperature; non-conforming goods are returned on the spot.
During cooking
Separate tools for raw and cooked food, thorough cooking, and recorded preparation and finishing times for every dish.
Before serving
Sensory, temperature and serving-tool checks; no more than two hours between cooking and eating.
24-hour samples
At least 100 g of every dish is kept in a dedicated fridge, logged when taken and when discarded.

Need catering for your factory?

Send us meals per shift, shifts and location. We will reply with sample menus and a quotation with portion specs, and arrange a canteen visit if needed.

036.838.8889 ctyanquy@gmail.com

How we start

Site surveyWe visit your canteen and kitchen, review shifts and taste preferences, and note HR and purchasing requirements.
Sample menus and quotationSample menus for each price level with portion specs; tasting sessions on request.
Contract and set-upAgree meal prices, headcount confirmation and billing cycle; assign staff, equipment and suppliers.
Operation and reportingService by shift, daily headcount confirmation, regular feedback and menu adjustments.

Request a quote

For factories, tell us meals per shift, number of shifts, location and expected start date. We will prepare sample menus and a quotation with portion specifications.