Approved suppliers
Purchase ingredients through approved supply channels.
Order nowOUR FOOD-SAFETY PRACTICES
Bektash 20.
Twenty points of care.
From our kitchen to your table.
A CLOSER LOOK BEHIND YOUR MEAL
Trust comes from
the everyday details.
Bektash 20 brings our published food-safety practices into one simple guide: sourcing, storage, preparation, cooking, hygiene and accountability. These points explain our working approach.
SOURCING & STORAGE
Start with the ingredients
Checks on arrival
Check ingredients before they enter the kitchen.
Storage procedures
Follow documented storage routines for ingredients and prepared food.
Temperature control
Use temperature controls as part of safe storage and preparation.
COOKING & MAYONNAISE
Prepare with discipline
Defined cooking procedures
Follow the cooking procedures set for shawarma preparation.
Secondary cooking
Complete the secondary cooking step for shawarma before service.
Pasteurised eggs
Use pasteurised eggs in mayonnaise preparation.
Separate sauce containers
Use separate, clean containers for mayonnaise batches.
Time labels
Label mayonnaise batches so their preparation time is clear.
Chilled sauce storage
Keep mayonnaise under strict chilled-storage controls.
HANDLING & HYGIENE
Keep care in every shift
Handwashing
Make handwashing part of food-handling routines.
Sanitised work surfaces
Sanitise the surfaces used to prepare and handle food.
Separation practices
Follow separation practices during preparation and handling.
Covered waste bins
Keep waste bins covered as part of kitchen hygiene.
Cleaning procedures
Follow documented cleaning routines through restaurant operations.
PEOPLE & ACCOUNTABILITY
Keep responsibility visible
Food-handler health cards
Maintain required health cards for food handlers.
Hygiene training
Train food handlers regularly in hygiene practices.
Process training
Reinforce preparation, cooking and handling procedures through training and supervision.
Inspections & checklists
Use routine inspections and operating checklists to review standards.
Corrective action
Correct issues identified during checks and keep improving the system.
YOUR FEEDBACK CLOSES THE LOOP
Tell us directly.
If a meal or an experience concerns you, our team wants to hear it. Share your outlet and order details so we can follow up.