FOOD SAFETY & OPERATIONAL STANDARDS
Catch Me Fresh’s operating procedures are structured around applicable FSSAI requirements, Good Hygiene Practices and Good Manufacturing Practices, with controls covering sourcing, receiving, preparation, storage, packaging and delivery.
01 — Responsible Sourcing
Fresh fish, seafood, poultry and speciality meats are sourced through selected harbours, fishermen, suppliers and producers, with incoming products checked for freshness, condition and suitability before acceptance.
03 — Cold-Chain Control
Chilled and frozen products are stored, handled and transported under appropriate temperature controls, with raw seafood, meat and poultry segregated to reduce cross-contamination.
02 — Hygiene & Safe Handling
Products are handled in clean preparation areas using appropriate food-safety, hand hygiene, protective-clothing, cleaning and sanitation practices to minimise contamination during cleaning and cutting.
04 — Prepared to Order
Confirmed selections are cleaned, cut and prepared according to customer requirements, helping reduce unnecessary handling before packing and dispatch.
05 — Food-Grade Vacuum Packaging
Prepared products are packed using suitable food-contact packaging, including vacuum packing where appropriate, to support hygienic handling, freshness, storage and transportation.
06 — Traceable & Controlled Dispatch
Products are dispatched under suitable chilled or frozen conditions and, where applicable, carry required regulatory and product information such as FSSAI licence details, batch or lot identification and relevant date markings.