Shree Nidhi Food & Hospitality

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 equipment's 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 equipment's 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 are 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

We always use food items from known and reliable sources.
Arrange to check and inspect all fresh meat, vegetables, and 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 nonfood 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 nonskid 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