Food safety at an industrial site is not a one-off inspection, it is a system. That is why Dinozor works according to HACCP principles: we identify risks in advance and control them at every stage.
Raw material intake and storage
Every delivery goes through incoming inspection: documents, temperature, packaging and expiry dates are checked. Products are stored separately by group in cold rooms, with temperatures logged daily.
Cooking to technical specifications
All dishes are prepared strictly according to technical recipe cards. Chefs check cooking temperatures with digital probes and record the results in a log.
Control until serving
Ready meals are transported in insulated containers, and the temperature is checked again on site before serving. This is how we make sure food stays not only tasty but safe.