Farm to Fork
FARM TO FORK APPROACH –
TO DELIVER SAFE FOOD EVERYTIME… EVERY BURGER KING RESTAURANT
We consider adherence to our food safety policy to be one of our top priorities. For this process starts from farm to choose highest quality ingredients.
FARM TO FORK – GROWING
•Complete traceability for critical ingredients like chicken, eggs or produce (Lettuce) upto farms
•Potatoes used to make French fries are grown from India’s potato bed, Gujrat.
Special variety of potatoes are grown by contract farming by providing all technical inputs through knowledgeable partners like Hyfun.
•Chicken birds are grown throughout their life under supervision of trained qualified farmers.
Birds are transported in Crates to minimise injurity during transport.
Iceberg Lettuce is sourced from diverse areas like Lahaul, Himachal, Ooty from identified and audited farms for highest Global GAP standards.
•FARM TO FORK – PROCESSING
•Majority of vendors are certified for highest quality certification like ISO 22000 or BRC
•Supplier Selection process is robust process based on Internationally accepted norms.
•Quality systems at vendors plant are validated by International auditors and external auditing agency against standards often exceeding local regulatory requirements.
FARM TO FORK – LOGISTICS & STORAGE
•All temperature sensitive food ingredients are transported carefully at respective temperature zones
•Temperature during logistics are monitored by temperature data logger.
FARM TO FORK – RESTAURANTS
•Daily checks on 12 critical food safety parameters, including
•holding times and
Unannounced audit of every restaurant once a quarter by Internal as well as external International auditors.
We also perform audits on the procedures in place in our restaurants to verify that food is being correctly handled. In addition, the NSF conducts inspections for every restaurant on a periodic basis in order to verify that our restaurants adhere to international quality standards set by Burger King globally.