Good catering is

if the quality does
what the creativity promises.

 

 

 

 

 

 

 

Responsibility, quality, transparency and sustainability are the ones that matter to the main corporate mission statements. They are also an essential basis for an always surprising combination. Not at last, as we also demand in the hospital and patient care. We are certified according to ISO 9001, ISO 12001 and ISO 22000. Our meals are prepared in a modern way, are despite its simple natural way not uncreative and always have a high quality. As we want to keep our rotes small in every service, we always try to use a high proportion of locally sourced ingredients. Of course we only work with suppliers who are as well certified and with the ones who we trust from many years of cooperation. Our culinary arrangements are perfect. We see ourselves as a silent service for the customer and its customers and react flexible to requests of any kind.

ISO 9001  

 

The ISO 9001 is the most common and most important standard in quality management (QM). A certification according to ISO 9001 and forms the basis for the continuous improvement process of the company’s internal quality management system (QMS). In addition, it specifies the minimum requirements for a quality management system to be implemented by companied to meet customer requirements and other requirements for the product or service quality. A QM-system ISO 9001 certification demonstrates that a company is able to provide products that meet the requirements of the customer, meets all regulatory requirements and continually strives to increase customer satisfaction.

ISO 14001  

 

The international standard ISO 14001 is the world’s most important benchmark for what an ‘environmental management’ in companies and other organizations should include and afford. The environmental management, according to the European ‘eco-audit’ (EMAS), includes the requirements of ISO 14001.

ISO 22000  

 

The certificate ISO 22000 proves that a company is available of interactive communication. This means that every information which is obtained through the systematic risk analysis must be provided by the company, the upstream, the downstream and the parent organizations (e.g. business, public authorities, customers). The risk analysis is the key to an effective management system for food safety. The ISO 22000 outlines the principles of the system of Hazard Analysis and Critical Control Points (HACCP) which are based on the development of the Codex Alimentarius Commission application steps. The concept of preventive programs is new in ISO 22000. It deals with the basic requirements and procedures that are necessary for the production, treatment and provision of safe food. The basic requirements refer to the infrastructure and the working environment. ISO 22000 pays special attention to the documentation and verification so that all the necessary measures for food safety are correctly planned prior their implementation, that during the implementation it is correctly managed and then fully assessed in terms of effectiveness.

 

Saxonia-Catering GmbH & Co. KG
Diezmannstraße 20
04207 Leipzig

Phone 0341. 225 23 14
Fax 0341. 225 22 97
Mail info@saxonia-catering.de

Managing director:
Falk Johne

Personal liable corporation:
Culture-Consulting Leipzig GmbH

Handelsregister Leipzig, HRA 15395
Handelsregister Leipzig, HRB 23604
Steuernummer: Finanzamt Leipzig I 232/163/24900

Content:
Saxonia-Catering GmbH & Co. KG

Fotography: Daniel Scholz und Ludwig Kuttner
Image rights: Saxonia-Catering


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