Health & Safety Management

  • Sai Siddhi Hospitality is committed to Food Safety and Hygiene
  • Dedicated Team to monitor food safety headed by Swati Rane (H & FS Executive)

Our Objectives

  • Provide hygienic workplaces & equipment
  • Meet Highest Food Safety Standards
  • Drive continuous improvement through on-going monitoring, review and training
  • Co-ordination with suppliers, customers and colleagues to ensure Food Safety standards are met through the  supply chain
  • Ensure that staff abides by this Policy and all Procedures


  • The kitchen floor must be thoroughly cleaned and washed and moped with all corners after every major meal preparation .
  • 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 after use.
  • Spillages on floor especially oil and liquid based should be wiped immediately to avoid accidents.
  • The kitchen should be kept pest free as far as possible. This can be achieved by installing & use of fly catchers.


  • All equipments like chopping boards, spoons, forks, plates etc should be checked and damaged ones should be replaced.
  • All plates, spoons, utensils are thoroughly cleaned with hot water and wiped with clean cloth before re use.
  • Sinks must be kept clean be scrubbed daily. Dust bins must be cleaned with hot water at least once in day.
  • Plate/trays or food containers should be used while transporting food.
  • Touching any part of body should be avoided while handling food.

Raw Materials

  • We always use food items from known and reliable sources.
  • Arrange to check and inspect all fresh meat, vegetables, fruit prior to buying from local markets.
  • Tinned and bottled food must display a product label and sell-buy date. We do not purchase split packages.
  • Food is to be covered or packaged properly while transporting from local markets.
  • Segregate non food purchases from food stuff.

Personal Hygiene

  • The staff should be in proper uniforms and wearing caps and hand gloves working in the kitchen or floor.
  • 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 and non skid shoes.
  • Smoking and spitting should be banned in the kitchen.
  • No food should be eaten in the kitchen.
  • Hands should be washed before start of work after using the wash room.
  • First aid box should be available in the kitchen.
  • Keep food waste and debris to a minimum in the kitchen and food preparation areas.
  • Do not allow internal waste bins spill.
  • Empty internal waste bins every two or three hours.


  • Ensure sufficient availability of snacks, lunch and dinner at the cafeteria.
  • Ensure timely arrival of snacks, lunch and dinner at the cafeteria.


  • Always maintain cleanliness of food counters.
  • Be polite and courteous with clients.
  • Managers/supervisors must be present during peak hours.
  • Service boy should take the order as per the availability of foods and ensure timely supply.

Cafeteria Premises

  • Ensure pest free zone and inform concern department for necessary action.
  • Floor drains open, clean and with grates. To include main sinks floor drainage.
  • Dispose uneaten food waste immediately.
  • Empty internal waste bins every two or three hours.
  • Arrange disinfect internal waste bins weekly.
  • Utensils are to be kept clean and do not use chipped or cracked utensils.
  • Clean food counter surfaces between meals.
  • Lay table settings immediately before meal times.
  • Frozen vegetables should be thawed properly before use.
  • Water in which vegetables are boiled should not be thrown away
  • Vanaspati should not be used in food preparation.
  • Food colour should not be used
  • Food of approved brands should be used to avoid risk of adulteration.

Canteen Management

  • Food Ingredients Specification
  • Raw Ingredients Checks
  • Proper Storage of raw and cooked foods
  • Hygienic Practices.

For The Employee

  • One-on-one diet Counseling
  • Health Seminars