We comply with food and workplace safety regulations that relate to the industries, geographies and venues where we operate.
We ensure that our purchasing through authorized suppliers, as well as our handling, cooking, service and storage practices, contribute to the safety of the food that we prepare and serve.
All platforms must be wiped with clean wash cloths after every major meal preparation & after each use.
All equipments like chopping boards, spoons, forks, plates etc should be checked monthly and the damaged ones should be replaced.
Sinks must be kept clean. Must be scrubbed daily. Dust bin must be cleaned with hot water at least once a day.
Use known and reliable sources of food when possible.
Arrange to view all fresh meat, vegetables, fruit, prior buying from local markets.
Use known and reliable sources of food when possible.
Arrange to view all fresh meat, vegetables, fruit, prior buying from local markets.
Hair nets provided and correctly worn by all staff.
Always maintain cleanliness of food counter
Nails should be cut short, clean aprons should be worn while cooking. Avoid wearing flashy jewels, metal watches, and religious threads etc in cooking areas.
All staff should be wearing covered & non-skid shoes.
Smoking & spitting is banned in the kitchen.
We regularly train our people on their important responsibilities to maintain a safe and healthy workplace and service environment.
The Kitchen Floor must be thoroughly cleaned and washed and moped with all corners after every major meal preparation
All Equipments should be cleaned and replaced to its predetermined place of after use.
Empty internal waste bins every two or three hours.
Staff should be in proper uniforms and wearing caps a must for all those who are working at the site.
Staff should maintain basic standards of personal hygiene.
Tinned and bottled food must display a product label and a sell-by date; do not purchase split packages bolted cans
The staff should be in proper uniforms and wearing caps if they are working in the kitchen.
Food colour should not be used.
Service boy should take the order as per the availability of foods and ensure timely supply.
Managers/supervisors must be present during all working hours of the client.
Lay table settings immediately before meal times.
Water in which vegetables are boiled should not be thrown away.
All food in-process of cooking or cooked should be kept covered.
Keep food waste and debris to a minimum in the kitchen and food preparation areas.