Objectives

At Revada , we have adopted the Food Safety System (HACCP) in our state-of-art kitchen with the following food safety objectives to be achieved.

1) Our food will meet the standard requirement set by the localauthorities agency for microbiological level. The level is a key food safety issue and will directly influence our food safety and shelf life.

2) We strive to minimize customer complaints, especially those related to food safety issue, to be not more than 3 cases per year.

3) We are committed to comply with NEA's food premise grading scheme to ensure that our food is prepared in a safe and clean environment.