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)

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.

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.

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.

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.

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