ABOUT US
FEEDWEL Food is dedicated to serving fresh, Safe and Delicious food that brings satisfaction to every customer. With a team of skilled professionals, modern kitchen facilities, and strict hygiene practices, we make sure every meal is prepared with care and quality. Our mission is simple – deliver healthy, tasty, and reliable food that people can trust every day.
At FEEDWEL Company, we extend a warm welcome to you. A trusted food contracting firm dedicated to delivering fresh, hygienic and high-quality catering services. We specialize in tailored food solutions for corporate, industrial and private clients with professionalism and care.
INDUSTRIAL KITCHEN UTENSILS
Our kitchen is equipped with high-quality, hygienic utensils that ensure safe, efficient, and consistent food preparation. All tools are well-maintained and regularly cleaned for top food quality.
SKILLED STAFF
Our food company is supported by a team of skilled and experienced professionals who ensure the highest standards of quality and hygiene.
Each staff member is trained in safe food handling, preparation techniques and modern production methods.
Their expertise helps maintain consistency freshness, and great taste in every product we deliver.
With continuous training and a strong sense of responsibility.
Our staff works with dedication to provide customers with safe, healthy, and delicious food everyday.
CLEAN KITCHEN
Wash surface and hands before handling food for cutting and preparation.
Mutton, Chicken and Fish properly wash and wrapped with foil.
Always wash hands with soap and warm water for 20 seconds before and after handling food.
Sanitize cutting boards by using a solution of 1 table spoon of unscented, liquid chlorine bleach in 1 gallon of water.
STORAGE
Cook or freeze fresh chicken, fish, meats and mutton within 1 day (incase of shortage / emergency plan).
Mutton and Chicken should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
High-acid canned food and beverages such as tomatoes and cold drinks can be stored unopened on the shelf before expiry date.
Discard leaked mineral water, cold drinks, expired items and rusted can.
Store room where flour, rice, sugar and spices kept should be fumigated
All storage items should be caped, covered and store in cap jar.
SHOPPING
Always check expiry of the product. Sauces should not be leaked or properly Air Tight.
Spices should be A-Grade
Flour should be from listed flour mills
Rice, Sugar, Daal from reputable or certified sellers
Avoid Frozen fish, meat, mutton and chicken
Make sure mutton should not pressure.
Better to grind our own species.
FOOD SAFETY
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. We cannot see, taste, and smell harmful bacteria that cause serious illness. In every step we should conscious in every single stage of food preparation.
COOKING
Cook all raw and roasts meat, Chicken and mutton to a minimum internal temperature of 145 F.
For safety and quality, allow meat to rest for at least ten minutes before carving or consuming.
For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
SERVING
Hot food should be held at 145 F or warmer.
Cold food should be held at 30 F or colder.
When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
Fresh food should not be left out more than 2 hours at room temperature.
LEFTOVER
Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 F.
PERSONAL HYGIENE
Employees / Worker should be in clean dress. Clean hair and clean clothing. Proper Uniform, Hairnets, apron, and beard covers should be worn to assure food product integrity. Workers can carry pathogens internally and on their hands and hair.
Grizzled workers can war mouth mask. Maintain high class of personal cleanliness and practices good sanitation. While working clothing should be kept reasonably clean and in good repair.
Aprons should take place, Leaving the work area to go to the employee break room, restroom or exiting the building. No any kind of jewelry allowed at kitchen area (because it may fall in the product, it can present a safety hazard and it can’t be adequately sanitized against bacterial transmission
Spitting, Vomiting and Smoking is strictly prohibited in the food area. Employees/Workers affected with disease should not allow working around the food, so that other may remain safe. Employees must wash and sanitize their hands thoroughly in a hand-washing facility before starting work.
The hands should also be washed after each absence from the work area, after visiting the restrooms. The hand-washing facility should have liquid soap, cold and hot water that is 100oF and able to run for at least 20 seconds at that temperature.
EMERGENCY RESPONSE PLAN
The actions taken in the initial minutes of an emergency are critical. A prompt warning to employees to evacuate, shelter or lockdown can save lives. Action by employees with knowledge of building and process systems can help control a leak and minimize damage to the facility and the environment.
The first step when developing an emergency response plan is to conduct risk assessment to identify potential emergency scenarios. An understanding of what can happen will enable to determine resource requirements and to develop plans. The emergency plan should be consistent with performance objectives.
Prompt evacuation of employees requires a warning system that can be heard thought the building. Test fire alarm system to determine if it can be heard by all employees. If there is no fire alarm system, use a public address system, air horns or other means to warn everyone to evacuate.
First Aid Box should be maintained in food area, so adequate action can be taken where necessary. Check list of employees while entering and on exit. Warning and notifications updated on notice board and check respectively. Role and responsibilities of a respective supervisors.
OUR TEAM
FEEDWEL team of professionals
M Nasir
Manager Business Development & Special operations
Imran Pirzada
Senior Manager planning & Procurement
Muhammad Maaz Khan
Senior Manager SITES
CEO MESSAGE
“Good food – Good life”
At Feedwel Company, our goal is to provide nutritious, hygienic, and delicious meals for every occasion – from breakfast to lunch and dinner canteen services.
We take pride in maintaining the highest standards of food quality and customer satisfaction.
Every meal we serve reflects our dedication, teamwork, and commitment to excellence.
CEO Feedwel Company
Muhammad Aslam Khan
OUR CLIENTS
OUR CERTIFICATES
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