Chicken Rice Corner uses one set of cooking equipment in our kitchen. We use one noodle cooker, one combi oven, one frying station and one wok for our cooking processes. Therefore, removing an allergen ingredient does not eliminate all risk of cross contamination.

Our business is growing, our kitchen is fast paced, and our processes are evolving. We are always training and upskilling our staffs, including our supervisors and store managers. We are constantly fine tuning our procedures to meet the growing demands and to serve our customers better.

Our kitchen staffs handle multiple ingredients using gloved hands. These products are rice, noodles, chicken, including but not limited to high-risk allergen ingredients such as peanuts and peanut products, eggs and egg products, crustacea and their products, fish and fish products, soybean and their products. This means that there can be transfer of these ingredients to meals being prepared, even when the allergen ingredient is not visible.

We store sauces in different containers and use different ladles for each sauce. However, there is still the risk of sauces or shreds of allergen ingredient dripping onto food preparation. Each of our allergen ingredients such as peanuts, anchovies, eggs and meat are stored in separate containers to minimize transfer of neighbouring ingredients; however, this does not eliminate all risks.

Therefore, our food may contain gluten, wheat products, eggs, nuts and other allergen ingredients. Removing a particular ingredient may not remove its presence. Any allergen ingredient in our kitchen may still be present in the food we serve.