Food Safety

At Din Din, we understand your focus around food safety - we have it too. Food safety is at the top of our priority list, and we have worked to ensure that you consistently receive delicious, comfort food prepared with your health and safety in mind.

Our Chefs:

We take great pride in having expert culinarians prepare your meals. All of our chefs are trained Food Managers from an accredited organization conforming to American National Standards Institute (ANSI). Chefs are fully licensed by their local government and receive regular Health Department inspections per their local government code.

Din Din Kitchen Facility

Din Din Kitchen Facility

Our Kitchens:

Your meals are prepared in commercial grade, licensed kitchens by our Chefs. Our kitchens receive regular Health Department inspections per their local government code. All components of meals must be prepared in the agreed up kitchen facility.

Your Meals:

Your meals are prepared specifically for you during the 48 hours prior to your delivery. Once prepared, meals are properly cooled and stored in a commercial refrigeration unit until it’s time for delivery. Meals are packed in thermal foil bags with ice packs to ensure they stay cold on the way to you. We recommend you refrigerate or freeze your meals immediately upon receipt.

FACEx Quality Program:

Food Accelerators Culinary Experience Program (FACEx) is a comprehensive quality program created by Din Din that establishes baseline Standards of Operations and outlines the regular inspection process & cadence to monitor compliance.

Din Din Kitchen Facility

COVID-19:

At Din Din, we prioritize the health and safety of our customers, our drivers, and our chefs. We follow the recommendations established by the Center for Disease Control and Prevention (https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/food-grocery-drivers.html) and continually remind our drivers/chefs to practice good hygiene, to take care of themselves and use common courtesy when interacting with others. Daily temperature checks are mandatory for all chef’s and drivers.

Our Chef Practices:

  • Maintain social distances guidelines
  • Cover mouth and nose with a mask when around others in food prep areas or preparing food
  • Cover coughs and sneezes; clean hands after coughing, sneezing, nose blowing
  • Wash hands frequently; adhere to the health department hand washing guidelines
  • Wash, rinse and sanitize workstations, equipment and utensils frequently
  • Monitor individual and employee daily health according to health department guidelines and employee health policies.
  • Be alert of symptoms (self-monitor). *Chefs with symptoms are not permitted in the kitchen.*

Our Driver Practices:

  • Maintain social distances guidelines
  • Items will be left at customer specified location on day of delivery in insulated packaging to prevent time temperature abuse.
  • Cover mouth and nose with a mask and use single use gloves when handling customer orders
  • Cover coughs and sneezed; clean hands after coughing, sneezing, nose blowing
  • Wash or sanitize hands frequently according to health department guidelines
  • Sanitize hands before and after a delivery and use single use gloves when handling customer packages
  • Sanitize hands before and after pumping gas
  • Clean and disinfect vehicles daily
  • Monitor individual and employee daily health according to health department guidelines and employee health policies
  • Be alert of symptoms (self-monitor). *Drivers with symptoms are not permitted to drive.*
  • Transport packaged orders in insulated carriers to maintain proper temperature, keep packaging safe and to prevent time temperature abuse