• Health & Safety
• Hygiene

Guidelines For Hygiene

• Staff should maintain basic standards of personal hygiene.
• Staff should be in proper uniforms and wearing caps if they are working in the kitchen.
• Uniforms clean, laundered and correctly worn when leaving the unit they must be removed.
• Wherever possible tools or gloves used for portioning of food in order to minimize direct food contact. Gloves must be frequently changed and any tools cleanse and sanitized between uses.
• Staffs with skin trouble, nose or throat problems, stomach or bowel trouble and infected wounds are not allowed to attend cafeteria serving.
• Wear clean uniforms and always use hair coverings.
• Wash hands thoroughly before handling food after using toilet after every break.
• Keep finger nails and hair short.
• Hand washing sinks maintained properly with paper towel and soap refilled on regular basis.
• Use enclosed shoes for hygiene and safety
• Hair nets provided and correctly worn by all staff
• Do not use large items of jewels including wrist watches.
• Cuts / injuries protected by water proof dressing.
• All food items kept properly covered to avoid any contamination i.e. foreign particles. Non Veg. falling in Veg. etc.
• Filtered water should be used for making juices, lassi, chaas, chutney's etc.
• Do not smoke or spit in the kitchen or food stores.
• All food in – process of cooking or cooker should be kept covered.