Our planned approach
Good food starts with trust.
We're designing HamiYami around clear provider checks, documented food preparation, and traceable orders. Our first pilot will help us test and improve these processes before we grow.
Checks before the first order
We plan to check each provider's required business and sanitary documentation and arrange a kitchen assessment by a qualified food-safety professional before they start selling.
HamiYami assessments will supplement—not replace—applicable legal requirements.
Records for every cooking session
Our planned cook workflow will capture ingredients, allergens, relevant time and temperature checks, and supporting photographs, following the provider's food-safety procedures.
Photos support the record; they cannot establish food safety on their own.
Orders connected to batches
We plan to connect each order to its cook and production batch, helping us identify affected orders and contact customers quickly if a concern arises.
A clear response when something goes wrong
Our proposed incident process includes reviewing concerns, pausing affected sales when appropriate, contacting customers, and supporting withdrawal or recall procedures.
How we plan to put this into practice
What would a cooking-session record include?
Depending on the dish and its food-safety plan, records could include preparation times, ingredient and allergen confirmations, relevant storage, cooking or cooling checks, and packaging photos. A qualified food-safety professional will help define the appropriate controls.
What would customers be able to see?
We plan to explain which provider checks have been completed, alongside meal information, allergens and collection instructions. Operational records and kitchen photographs are intended for appropriate internal review, not unrestricted public access.
How will we know whether it works?
Our proposed first pilot will start in one locality with a small group of providers and a limited menu. We plan to measure record completeness, response times during simulated recalls, corrective-action completion, and the cost of maintaining these controls.
- Prepare
- Record checks
- Label the batch
- Confirm collection
Start small. Learn carefully. Build responsibly.
Our pilot will help us test this approach with professional input and real operating experience. We'll share confirmed participation requirements before ordering opens.
These are planned processes, subject to professional review and pilot validation. No verification process can eliminate every food-safety risk.