During pre-production, inspection as well as rejection of raw materials, cleanliness of kitchen and equipment’s , preventive maintenance, medical check-up and vaccination for all food handlers, stock rotation policy, chlorination of vegetables, and pest control mechanism are taken into consideration.
During production, personal hygiene of workers is a must, workers with communicable disease, tobacco chewing or eating inside the kitchens, touching the raw materials and cooked food with bare hands are prohibited, cleaning of rice, dals and vegetables three times is a must, inspection of raw material before adding in cauldrons, maintaining critical control points are strictly observed.
During post production, delivery vehicles are monitored for cleanliness, piping hot food packed in 304stainless steel vessels are loaded into steam sterilized vans, lids are labelled with batch no and quantity, temperature monitoring of food is done in schools (>650 C), school inspection and feedbacks are taken.
