SECTOR · CARTAGENA, COLOMBIA
Hospital and clinical food service in Cartagena
In a healthcare institution food has two audiences with entirely different requirements: the patient, whose diet is part of the treatment, and the staff, who eat in shifts that do not stop. We operate both from the same kitchen and under the same recording standard.
Here a diet is not a preference. It is a medical instruction.
An error in a therapeutic diet does not produce a complaint — it produces an adverse event. That is why the first thing a healthcare committee evaluates is not flavour: it is traceability control and the ability to demonstrate what was served, to whom and when.
MECHANISMS, NOT ADJECTIVES
How we solve it
Any supplier can say it is reliable. This is what that means in practice here, point by point, and it is what you can require from us in writing.
Therapeutic diets as prescribed, verified before dispatch
Shift-based staff feeding, night shift included
Cafeteria for companions and visitors
Batch traceability and a temperature record for every delivery
Food-safety documentation ready for accreditation and habilitation audits
BEFORE YOU SIGN ANYTHING
How to verify us without having to trust us
B4
Assess SAVIA before you commit
B5
Free assessment with a written report
B1
30-day paid pilot with free exit
B6
No-penalty exit for the first 90 days
Each with its verification mechanism and its limit of liability, in the SAVIA Shield. The four, with their fine print.
THE DIVISIONS THAT APPLY HERE
Which service solves it.
QUESTIONS FROM THIS SECTOR
What buyers usually ask us before contracting.
What does Resolución 2674 de 2013 entitle us to demand?
Resolución 2674 de 2013 governs the sanitary conditions of anyone who manufactures, processes, prepares and distributes food in Colombia. In practice it entitles you to require from your supplier a current sanitary licence for the production site, food-handling certificates for every operator, cold-chain control and batch traceability.
The point most often missed: if your operator produces in a third party's kitchen, verify whose name the sanitary licence is issued under and under what arrangement the operator is authorised to produce there. It is the first question a serious HSEQ auditor asks.
Is SAVIA HACCP certified?
Food safety is a pillar of how we operate: the processes are designed on HACCP principles, with preventive controls, traceability and monitored critical points, and certification is on route. That is exactly what we declare, and nothing beyond it. If a supplier declares HACCP, ask for the certificate number and its expiry date.
What happens if there is a food-safety incident at our site?
What you should require from any operator is a written protocol with three things defined in advance: who the single spokesperson is, how long it takes to isolate the affected batch, and who absorbs medical attention and investigation costs. If the protocol is not written before the incident, it does not exist.
A zero-incident absolute policy is a clause that triggers on a case not attributable to the operator. What is defensible, and what serves both parties, is a conduct commitment with response times rather than a promise of an impossible outcome.
Do you cover night shifts and weekends?
Yes. The operation is designed around the client's actual shift pattern, night shifts and weekends included. The labour surcharges for those hours are built into the price from the proposal and remain visible: under the 2026 Colombian labour reform a Sunday service costs considerably more, and hiding that only defers the problem.
What do we receive each month besides the food?
An executive report within the first five business days: participation per employee, menu-cycle compliance, the satisfaction measurement result, incidents for the period and — the section no operator includes — what went wrong and what was done about it.
That report is what allows an HR director to justify the spend internally, and it is also why the contract gets renewed without a price argument.
How quickly can you start?
The estimate is two weeks from signature for a standard operation, and we call it an estimate rather than a commitment because we do not yet have a reference operation that would let us guarantee it. The firm date is set in the proposal, after the assessment, once we know your site.
BEFORE YOU COMPARE PROPOSALS
What to read before you decide.
FOOD SAFETY
What to require on food safety, point by point
Executive checklist to audit a food-service provider under Resolución 2674 de 2013: sanitary licence, cold chain, traceability and crisis protocol.
CRISIS MANAGEMENT
What a sanitary crisis protocol must contain
What a food-safety incident protocol must define beforehand: spokesperson, batch isolation time, notification sequence and who absorbs the costs.
Start with the assessment. It is free and the report is yours.
We visit your site, survey the operation and hand you in writing what you actually need. Proposal with pricing within 48 hours of the site visit.