The cornerstone of UCC's food safety and hygiene standards is a comprehensive food safety program based on HACCP principals. UCC's food safety and hygiene program is a proactive, systematic approach for maintaining the safety of food products from the time they are delivered to us, until they are served to our customers.


Key components of UCC's comprehensive food safety program include:

Monitoring and controlling the temperatures of food during cooking,     holding, serving, cooling and reheating.

Training our food service workers on proper hand washing techniques,     proper use of disposable gloves, and not allowing sick employees to     handle food.

Training our employees on how to prevent cross-contamination and providing them
     with appropriate tools to do so.

Conducting food safety self-inspection periodically, at every unit where we handle or
     produce food.