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.
Maintainig food at right temperature.
Equipments
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.
Raw Materials
We always use food items from well known vendors and reliable government recognized sources.
Arrange to check and inspect all fresh meat, vegetables, fruit prior to buying from local markets.
Bottled and packed food must display a product label and expiry date. We do not purchase split packages.
Food is to be covered or packaged properly while transporting from local markets.
Segregate non F & B Products 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 is 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.
Touching any part of body should be avoided while handling food.
Daily Briefly is done by the Kitchen Manager to maintain the hygiene standards
Supply
Ensure sufficient availability of snacks, lunch and dinner at the cafeteria.
Ensure timely arrival of snacks, lunch and dinner at the cafeteria.
Dispatching the food according to the site requirements with calculation of the distance.
Calculation of distance is done to make sure that dispatch of food is done on time.
Camero boxes are used to supply food from the kitchen to the cafeteria.
Containers used are designed to maintain self-life and maintained the right temperature of the food served.
Serving
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.
