SUSTAINABILITY REPORTING PROCESS
Under the Group’s Sustainability Reporting policy, the Group will first identify the material issues relevant to the Group’s activities. The material issues will be prioritised and validated with data, in order to finalise the content of this Sustainability Report. The material issues are reviewed and updated from the previous reporting period. The SSC conducts a review of the materiality assessment annually.
Our 5S Programme, short for Sort, Systematise, Shine, Standardise and Self-Discipline, is a systematic programme that we follow to achieve cleanliness and standardisation in the workplace. It aims to drive productivity through operational efficiency and effective space utilisation.
The Restaurant Association of Singapore (“RAS”) is the main training provider for 5S in the Food and Beverage (“F&B”) industry. There are currently five (5) 5S auditors in the Group. Each of our restaurants is managed by a 5S-certified senior general manager and staffed with 5S-trained personnel, making every Tung Lok outlet 5S-compliant (4) with 12 outlets being 5S certified.
Food Safety Management System
FSMS is a preventive approach towards identifying, preventing, and reducing food-borne hazards. This ensures that food prepared is hygienic and safe for consumption. A well-designed FSMS with appropriate control measures can help food establishments with catering licenses to comply with food hygiene regulations. All food caterers are required to submit a proper Hazard Analysis Critical Control Point (HACCP) based FSMS with reference to the Singapore Standard SS583:2013 (5) as the basic guide.
FOOD CERTIFICATES SAFETY STANDARDS
Annual HACCP audit ensures that the Group consistently maintains the highest standards for food safety and hygiene.
OTHER FOOD SAFETY MEASURES