QUALITY HEALTH SAFETY ENVIRONMENT
FREQUENTLY ASKED QUESTIONS
What is your visitor’s policy?
Visitors have to fill the visitor health questionnaire before entering the Production area and there are a few mandatory procedures to be followed. Fragile items, Medicines, cigarettes, Blades, Pins, Jewelry, and shoes with heels are not allowed in the production area and if the visitor has any of these, they will be handed over to the security and will have to be collected on their way out. Hairnets and apron will be given at the entry, and hands need to be washed and sanitized after that. Visitors are not allowed to touch any food products inside the production area.
What happens if any of the employee or visitor was found to be sick?
If the sick employee or visitor is found to have any communicable disease, they are forbidden to enter the production area until medical clearance is given by a doctor along with the reports.
Do you have a FSSAI license and Food Safety Display Board?
Yes, we do. The licensed copy and Food Safety Display Board is displayed at the entrance of the production area.
How frequent do you do medical test for the food handlers?
As per FSSAI for existing employees and pre-employment for new employees, medical tests are done once in a year for food handlers.
Do you do vaccination for food handlers?
Yes, we do. Typhoid and Hepatitis Bvaccinationaregiventothem
What are the polices you have?
Personal Hygiene Policy, Glass Policy, Jewelry Policy, Food Safety Policy, and Allergen Policy.
What are all the fire safety precautions available?
ABC fire extinguishers, Co2 fire extinguishers, Sand-water buckets & Fire blankets are accessible and kept within reach.
What happens to the garbage produced?
We segregate wet and dry garbage at all points. The wet garbage is stored in a chilled condition where the temperature is monitored, and it is weighed before it is collected.
What water is used for cooking and cleaning?
Tapwater is used for cleaning and RO water is used for cooking
How frequently do you test the water?
Both Tap and RO water is tested as per IS 10000:500 on a half-yearly basis.
How do you measure your Hygiene level?
Swab tests for equipment, utensils, hand, and uniform are done on a quarterly basis. Food tests for ready-to-eat foods are done on a monthly basis which gives a clear picture of hygiene.
What do you do with the Used waste oil?
The used oil is Collected by the Enrolled Biodiesel manufacturers.
How FEFO/FIFO is maintained?
The First Expired First Out/First In First Out logic is a type of stock rotation that enables organizations to minimize waste generation and organize the inventory. The products which are first to be expired will be stacked on the top or in the front and followed by-products with subsequent expiry dates.
What happens when food gets contaminated?
If food gets contaminated – foreign object/spoilage, we no longer serve the food and discard it immediately. We prepare a Root Cause Analysis report and share it with the client. We ensure that the team is briefed immediately and does not repeat the issue.
What type of bacteria are involved in Food Contamination?
There are numerous bacteria that can cause spoilage of food. We test our food for Coliforms, E.Coli, Staphylococcus, and Salmonella.
What are all the pest control measures?
An in-house pest control personnel is deployed to monitor the bait stations for rodents, pesto flash for flies and insects, glue pad for lizards and rodents, and gel treatment for cockroaches.
Is the food dispatched in a temperature-controlled environment?
Yes, for all the food dispatched, temperatures are checked and they are then packed in temperature controlled boxes/containers to make sure the food that the food offered to you is Fresh and Hot/Cold. We make sure all the food is maintained and monitored away from temperature danger zones, which is 5 degrees C to 65 degrees C.
What kind of chemicals are used for cleaning?
Only industry-approved food grade chemicals are used for cleaning.
What types of food are received?
Dry food is received at room temperature, chilled food is received between 0-5 degree C and frozen food is received between -18 degrees C to -24 degree C.
At what temperature is food cooked?
We ensure that the food is cooked at a temperature above 75 degrees C and the internal temperature of the cooked food reaches 75 degrees C for 1 min, which is monitored and recorded.
