Quality you can trust
HACCP — Hazard analysis and critical control points ISO 22000 — Certified by SGS GMP — Good manufacturing practice
Food safety runs through every step of our kitchen, from ingredients to sealed pack.
What each standard means
Three well-known standards guide how we work. Here is what each one means in plain language.
HACCP
HACCP stands for hazard analysis and critical control points. In practice it means hazard control at every critical step: we look for the points where food could go wrong, from receiving ingredients to sealing the can, and control each one.
ISO 22000
ISO 22000 is an internationally recognised food-safety management system. It covers how a company plans, runs and checks food safety as a whole, and our system is audited by SGS.
GMP
GMP stands for good manufacturing practice. It means hygienic, controlled manufacturing practices.
From our kitchen to your table
Five steps, the same for every can.
Sourcing
Fresh meat, fish and spices chosen from trusted suppliers.
Cooking
Slow-cooked in small batches to our home recipes.
Sealing
Filled hot and sealed airtight in the can.
Retort sterilisation
Heated under pressure so the food stays safe without preservatives.
Quality check
Every batch is checked before it leaves Dhaka.
Stock Prime Harvest in your market
Importers, distributors and stores: let’s talk about bringing our curries to your customers.