The standards behind every plate we serve

At Cateringcol Catering, we understand that client trust begins with guaranteeing that every plate we serve is safe. We operate under Good Manufacturing Practices (GMP) and apply controls based on the HACCP system (Hazard Analysis and Critical Control Points) at every stage of our operation.

Our kitchen team is trained in hygienic food handling and certified according to current Colombian regulations. We conduct periodic training updates to keep the team aligned with the latest standards.

We work exclusively with suppliers that meet verifiable quality and hygiene standards. We prioritize local Caribbean Colombian products — fish, seafood, tropical fruits, seasonal vegetables — and verify transport conditions, storage, and traceability for every delivery.

Critical ingredients (proteins, dairy, seafood) are received with documented temperature control. Any product that fails to meet reception parameters is rejected immediately.

We maintain strict cold chain control at every stage: refrigerated and frozen storage with temperature monitoring, preparation in controlled areas, and transport in vehicles equipped with refrigeration systems verified before each event.

Prepared foods requiring cold storage are kept below 4°C (39°F); those requiring hot holding are maintained above 60°C (140°F) until the moment of service.

Each event has a production plan detailing preparation, setup, and service timelines. Staff operates in clean uniforms, with covered hair, washed and sanitized hands, and sanitized equipment.

At outdoor venues — beaches, estates, terraces — we adapt protocols to control additional risk factors such as heat, open-air exposure, and limited access to potable water. We bring portable handwashing stations and autonomous preservation equipment when venue infrastructure requires it.

We treat food allergies and intolerances with the same seriousness as any safety protocol. When a client reports restrictions (celiac disease, lactose intolerance, nut or seafood allergies, among others), we document them in the production plan and communicate them to all involved staff.

Adapted dishes are prepared with separate utensils and surfaces to prevent cross-contamination, and are clearly identified during service with visual markers at the buffet line or stations.

We document each event with temperature records, supplier logs, ingredient batches, and assigned staff. This allows us to trace the origin of any ingredient served and resolve questions quickly and transparently.

After each large-scale event, our team conducts an operational review that includes food safety protocol performance, aiming to identify improvements and update procedures.