Transparency is a
supply standard.

A 100 g sample of every dish served is kept under lock for 24 hours at 0–4 °C. It is logged with the date, dish, batch and the responsible chef's signature.

Each facility has a full-time dietitian. The weekly menu is reviewed for allergen, calorie and macro balance, then approved by the customer's administrative panel before production starts.

From production to bedside the temperature stays above 65 °C for hot dishes and below 4 °C for cold ones. Every vehicle has GPS and a temperature logger; the report is shared monthly with the customer.

14 allergen categories run on colour-coded production lines and are tracked from purchasing to plating. The packaging carries the allergen list; menus highlight allergens in advance.

Yes — we are open to facility visits with prior appointment. Hygiene zoning will be explained and the production line, sample storage and dietitian station can be observed live.

Yes — originals can be reviewed on site, scanned copies can be sent by email. Validity periods and audit reports are also provided.

For requests requiring a tender file, please email tender details to teklif@magnumcatering.com — we'll respond within 24 hours.