HACCP

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  • The milk, eggs and cheese is produced from the cow and chicken onto the farm, using the cleanest and healthiest methods possible
  • The eggs, milk and cheese are then transported to the clean kitchen, and being prepared to be cooked, avoiding the bacterial/chemical/physical harms to the food.
  • The quiche is then cooked to kill off any bacteria that may have occured during the cooking process.
  • The quiche is then transported from the farm to the shop, in a cooled truck.
  • The quiche is then kept in a refrigerated section of the shop, then is transported from the shop to the customers house.
  • Once at the customers house, the quiche is kept into the fridge and ready to be cooked. When the quiche is being cooked, the temperature of the oven must be high enough to kill the bacteria that may have started to develop.
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