Cooking Mission
Cooking Mission specializes in the R&D, development and production of high-quality pastry, semi-finished, ready-to-eat packaged food. The company follows ISO-22000, HACCP and other international food safety standard to operate and manufacture high-quality products. Producing “delicious and safe” products is the goal of the company. The head chef of Cooking Mission is a former hotel chef and has extensive experience to customize various products such as Chinese Cuisine, Taiwanese Cuisine, Japanese Cuisine, Thai Cuisine, Western Cuisine, sauce, pasta, soup, risotto and etc.
Cooking Mission can manufacture all kinds of frozen and chill food and provide Central Kitchen, OEM, ODM services. For example, the food can be packaged by serving size for restaurant or in bulk size. When a customer places an order, it can be served by simply heating it and placing it on the plate. The serving time will be much shorter, and the kitchen manpower can also be reduced. Not only the budget of the manpower can be better controlled, maintain high-quality, but also simplify the preparation and cooking time so that the restaurant can provide better hospitality.
Cooking Mission has a wealth of experience and a professional team adhere to the commitment and improve quality in order to win the trust of consumers and partners. Our 2500 square foot ISO-22000/HACCP certified facility is strategically located in Chai Wan, Hong Kong. From product innovation, packaging design to deliver tailor-made products, our experienced team provides a truly one-stop service to develop your products. Outsource your products to us, save costs and obtain higher food quality. Cooking Mission will be your best partner. Contact us for more information.
What is ISO and HACCP?
ISO 22000 is a Food safety management system which provides requirements for any organization in the food industry with objective to help to improve overall performance in food safety. It is an internationally recognized standard that combines the HACCP (Hazard Analysis Critical Check Point) for the assurance of food safety at all levels. The standard maps out how an organization can demonstrate its ability to control safety hazards to ensure that food is safe.
- Assurances on quality, reliability and safety.
- Less food borne diseases.
- More efficient food safety hazard control.
- Development of a food safety management system.
Why ISO 22000 and HACCP?
Minimized Crossed Infection
Our factory layout is designed to minimized crossed infection. All raw material, cooked food and packaging are separated.
Credibility and Traceability
Only certified raw material are used. Critical check points are set to control food safety. All product produced in the factory are traceable.
Global Recognition
ISO 22000 and HACCP standards opens the door ways to help you grow your organization by the introduction of globally recognized processes to your business.
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