Whissle Gourmet (Whissle Hospitality) has a moral obligation to safeguard each other, our customers and the environment by aspiring to operate a safe, injury free and healthy workplace serving food that is always safe to eat and to minimize, our impact on the environment. Whissle Gourmet must ensure that responsibilities and accountabilities across the brands are clearly defined and effectively communicated to relevant staff.
Our primary concern is that the food we serve is prepared to the very highest standards using quality products and ingredients and as the very minimum we will comply by evaluating food safety risks using HACCP principles.
Whissle Gourmet is committed to continually enhance the reputation of the brands it produces and maintain consumer confidence in its products through the development and implementation of quality and food safety systems, standards and practices.
We will regularly measure compliance against these standards and implement performance objectives to assure our clients and customers that we are providing food which is safe to eat while meeting their quality expectations. Specifically, we will require that: Food is always prepared under sanitary conditions that do not expose it to the risk of contamination.
Whissle Gourmets Food Safety Standards stipulate that "portions of foods once offered for service, shall not be served again" This standard applies to those foods offered for service in a manner where foods have been exposed to consumers in a self - service/buffet style temporary service with, no temperature control devices or time is utilized as the element of control. This includes foods that are temperature sensitive that are exposed to consumers and not temperature controlled for a period exceeding 2 hours should not be offered for re-use or distribution. These standards are in place to maintain a high degree of food safety for foods offered to third party agents and clients on board private jets.