HACCP certification and training
We ensure the safety of the food supply chain by implementing a robust food safety system which we continually strive to improve. Besides achieving HACCP (Hazard Analysis and Critical Control Point) certification for our Central Kitchen, our catering and restaurants are supported by an integrated cold chain logistics facility which includes a fleet of refrigerated trucks.

We order our fresh ingredients daily and do not stock up any fresh produce to ensure quality is good in the best condition. Our food handlers from the kitchen helper to the service crew and delivery men have also be trained in food hygiene standards conducted by the National Environment Agency and/or approved under the national Workforce Skills Qualification System.

All these ensure prompt and fresh deliveries to valued customers clients throughout Singapore and the rest of the world where we operate.

Robots that minimise contamination
To minimise unnecessary food handling and contamination, our Central Kitchen and selected outlets use sushi rice ball robots to make sushi rice balls. Outlets which do not have any robots get their supplies from the Central Kitchen. This also ensures consistency in size, quality, hygiene & efficiency.

Regular laboratory tests
At Apex-Pal, we use science-based risk identification and management processes to systematically assess and control factors that could potentially compromise the quality of our ingredients and finished food items.

We send our food items and imported fresh produce for microbiological tests including Total Viable Count, Total Coliform Count, Escherichia Coli Count and Staphylococcus aureus. More often than not, our results more than meet the minimum standards required. We also have a system in place to systematically investigate and rectify any situation should the need arise.

We also extend our quality and food safety systems to business partners across the supply chain to supplement our efforts. Regular quality checks are done on suppliers and their food supplies. This proactive measure is critical as it helps to prevent incidences of contaminated food supplies which may be costly for both parties to rectify.