Food safety controlled from supplier to service

Every Fiesta team member shares responsibility for protecting guests and clients. Our controls cover approved suppliers, receiving, storage, preparation, transport, holding, service and corrective action.

PRIMARY TOPICfood safety standards catering Ethiopia

Maximum danger-zone exposure2 HOURSVERIFIED OPERATING CONTEXT

01 What this means in practice

Clear scope.
Disciplined delivery.

Temperature control

Perishable food is controlled outside the danger zone. Hot food is held at or above 60°C and chilled food at or below 4°C, with documented checks.

Digital temperature logs
Cold-chain verification
Corrective-action limits
Safe disposal when limits are exceeded

Cross-contact prevention

Color-coded tools, dedicated storage positions and sanitized work areas separate raw meat, washed produce and ready-to-eat foods.

Red for raw meat
Green for produce
White for cooked and bakery items
Allergen-aware preparation

People and suppliers

Mandatory handwashing, illness exclusion and verified supplier records protect the integrity of the system.

72-hour symptom-free return rule
Covered wounds and gloves
Supplier health documentation
Transparent cold-chain records

03 Build your service brief

Let's engineer
the right operation.

Share your location, headcount and mobilization date. Fiesta will connect you with the right operational lead.

fiestacaterer@gmail.com ↗+251 911 236260 ↗