Production
Production and packaging processes are tailored to each product. Processing and storage conditions are defined for the specific dish.
FOOD SAFETYTHE DISH MATTERS.
THE DISH MATTERS.
SO DOES THE PROCESS.
Technical information, product identification and storage requirements accompany each dish. We work with you to incorporate them into your service procedures.
CONTROL
AT EVERY
STAGE.
AT EVERY
STAGE.
The quality of a food solution depends on the product and how it is prepared, stored, transported and served. Each product's instructions are your team's starting point.
Storage
Refrigerated products. Follow the specified temperature, expiry date and storage conditions after opening.
Traceability
Product and batch identification enable tracking. Keep label information within your operating procedures.
Regeneration
Follow each product's technical instructions and check that your kitchen equipment and process are suitable.
INGREDIENTS.
ALLERGENS.
INFORMATION.
Check the current product specification before adding a dish to your service. Do not infer allergens or suitability from photographs, product names or information about other dishes.
If you need products for people with coeliac disease or other dietary requirements, ask the team for specific documentation and check cross-contamination controls at your establishment.
Request documentationFOOD BUSINESS REGISTRATIONRGSEAA 26.013593/A
Catering Medina Hermanos, S.L. · C/ Castellón, 2 · Finestrat Industrial Estate · 03509 Finestrat.
View the establishment's registration detailsDOCUMENTATION FOR YOUR TEAM
We can discuss the information you need to assess the supply arrangement.
- Specifications for the selected products
- Ingredients and allergen declarations
- Storage, expiry dates and regeneration
- Product identification and traceability
- Applicable food safety or quality documentation