Safe. Certified. Lewis' Continental Kitchen.
HACCP Certified
Temperature Control
Cold Chain
Refrigerated Delivery
Approved Suppliers
Food Safety Training
At Lewis' Continental Kitchen, food safety isn't an afterthought. It sits at the centre of how we run our kitchen every day. As a fully HACCP-certified caterer, we follow tight protocols and constant checks so that every dish we send out meets the highest standard for both quality and safety. From the moment an ingredient is sourced to the second a meal lands in front of you, our Hazard Analysis and Critical Control Points framework keeps the entire journey under careful watch.
Here's a closer look at some of the steps built into our HACCP-certified process to deliver catering you can trust.
What being a HACCP-certified kitchen actually means for the food we prepare and deliver to your team.
Lewis' Continental Kitchen is a fully HACCP-certified caterer. Hazard Analysis and Critical Control Points is the internationally recognised food-safety framework: it identifies the points in receiving, preparing and packing food where safety matters most, and puts controls and checks around each one.
HACCP certification is the standard our whole kitchen is built around, so we can stand behind every meal we send out.
Temperature control is central to HACCP. We hold the cold chain from our kitchen through to delivery, with refrigerated transport and insulated packaging so meals stay within a safe temperature range from the moment they are packed to the moment they reach you.
Keeping food at the right temperature at every handover is the single most important safeguard, and it is one we take seriously.
A HACCP kitchen is only as safe as what comes through the door. Ingredients are sourced through an approved-supplier process, checked on receipt, and traceable through our kitchen, so we always know where our food has come from.
Approved suppliers and clear traceability mean nothing below our standard makes it into your meal.
Our kitchen team is trained in safe food handling, covering the essentials of personal hygiene, allergen awareness, safe storage and avoiding cross-contamination. Good food safety is a daily habit here, not a box-ticking exercise.
A trained, careful kitchen team is what turns a certificate on the wall into food you can trust.