In a restaurant or central production kitchen, we rely on numbers all day long—temperatures, weights, times, pH, and more. But those numbers only protect us if they’re true. At Wong and Meas, equipment calibration matters across everything from chillers and freezers to ovens and scales. Measuring devices must provide accurate, reliable readings, because the result directly impacts food safety, quality consistency, legal compliance, and cost control. Why calibration matters (a

Did you know that before any frozen dim sum and ready-to-heat food reaches supermarkets or convenience stores, we do a lab test? It helps confirm our product is safe, compliant, and stable, and reduces the risk of rejections, complaints, or costly recalls. If contamination happens, it often occurs before freezing—testing proves our HACCP controls are working, even as we work toward certification. Shipping frozen food to supermarkets and convenience stores is a high-stakes ste

As part of Wong and Meas Restaurant Co.,Ltd's central production kitchen toward HACCP certification, we carried out hand swab testing with our team working in food production. This simple verification step supports a bigger goal: building a culture where hygiene is consistent, measurable, and continuously improved. Why hand swab testing matters for food safety Hand swab testing is important because it: Verifies handwashing and hygiene controls by checking whether hygiene prac