For catering, sanitation and hygiene measures

As a precaution against the recent Corona-virus epidemic, we are increasing our in-house Good Hygiene Practices as well as strengthening Food Safety Practices.

 

1. Personal Hygiene & Visitor Prevention Program:

All employees, vendors, customers, and visitors must be tested for body temperature before they are allowed to enter the premises. Persons with a body temperature greater than 37.5 degrees Celsius will not be allowed to enter the premises.

  • All employees, vendors, customers, and visitors must be tested for body temperature before they are allowed to enter the premises. Persons with a body temperature greater than 37.5 degrees Celsius will not be allowed to enter the premises.
  • All customers, employees, vendors, and visitors are required to disclose their past travel history of the last one month.
  • All employees must be checked for body temperature after each meal.
  • In the kitchen: Enhanced body temperature, glove/hand sanitation, and personal hygiene checks (including clean uniforms, appropriate hygiene gears and short nails), during morning and afternoon kitchen inspections by Food Safety Officer.
  • In all kitchens, practice good hand washing habits every two hours.

In all kitchens, practice good hand washing habits every two hours.

 

2. Cleaning & Sanitation Programme:

  • After cleaning, ensure that all surfaces of trays, utensils, and equipment are washed with hot water using a dishwasher/ Whisper V.
  • Make sure that crockery, trays, and warmers are not cracked or chipped.
  • High contact surfaces such as door knobs/ handlers, tables and door access readers are regularly cleaned and sanitized.
  • At the end of each shift, preparation, cooking, and packing areas will be sanitized using ozoniser/ sanitizer fogging/misting.
  • During routine kitchen inspections by Food Safety Officer, Clean Trace Luminometer is used to randomly verify surface cleanliness.
  • Kitchen waste must be disposed of as scheduled before lunch and afterwards.
  • Toilet cleaning should be done at least 4 times per day.
  • Make sure shutters are kept closed at all times at the main bin center
  • Make sure that the canteen is cleaned and sanitized.
  • Make sure that all areas around the kitchen are clean, including the smoking area.

3. Hazard Control Program:

  • All raw materials must be obtained from licensed and approved food sources.
  • Keep cooked food at a temperature above 75°C. Also, ensure hot food stays above 60°C and cold food stays below 5°C.
  • With glove, handle cooked and ready-to eat foods.
  • You must ensure that all food samples are kept safe and tested randomly with satisfactory results.

4. Program for Hygiene of Logistic and Food Vehicles

  • Before entering the premises and after eating lunch, check your body temperature.
  • Before serving food, hand must be cleaned.
  • Make sure your vehicle is clean and tidy at the end of each shift
  • The food container should be clean, dry, and sanitized.