Minik Kaşık’s priorities are the personal hygiene of the staff, regular health check-ups, and no smoking. We control and ensure that our staff wash their hands at defined intervals and use gloves, armlets and masks.
The materials used are cleaned well in a detailed manner with cleaning agents compliant with high quality cleaning standards. Fruits and vegetables are washed well using the drinking water supplied through our water purifier/clarifier.
Another important factor about hygiene is the conditions of transportation and preservation of the food. To deliver our food to the service points, we use state of the art thermoboxes in which our hot products can be preserved up to +100 °C and cold products can be preserved up to -20°C, maintaining the cold-hot chain for four hours.
Our main cooking methods are based on the principle of protecting the nutritional value of foods, as well as producing healthy and nutritious meals. Thus, we either bake foods in an oven or cook in a pan or over steam at proper temperatures. We do not fry any food.
We make yoghurt by means of fully classical methods in our kitchen – philosophy of yeasting at home – and for this purpose, we use pasteurized and packed milk that is sold daily.
Products that contain food additives, artificial stabilizers, preservatives, artificial flavours, glucose, corn syrup, artificial sweeteners, food dyes, colourants or soya are not used.
Chicken or beef broth is prepared by us in our kitchen.
We use olive oil or butter for cooking, as well as pure hazelnut oil in some specific cases.
For our milk desserts, we use pasteurized and packed milk that is sold daily.
We prepare our menus by consulting an academician specialized in child nutrition and/or a dietician.
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