1) The document outlines the locations that will be audited for mess operations including the cooking area, washing area, cold storage area, kitchen area, and store area.
2) It lists the agreed upon brands for various food items that can be used including brands for salt, spices, ketchup, oil, pickle, atta/besan, dals, papad, butter, bread, cornflakes, jam, ghee, milk, paneer, tea, coffee, and ice cream.
3) It identifies various hygiene related issues that will be checked such as properly covering and storing cut vegetables/fruits, using proper containers, using the proper cloth for cleaning
1) The document outlines the locations that will be audited for mess operations including the cooking area, washing area, cold storage area, kitchen area, and store area.
2) It lists the agreed upon brands for various food items that can be used including brands for salt, spices, ketchup, oil, pickle, atta/besan, dals, papad, butter, bread, cornflakes, jam, ghee, milk, paneer, tea, coffee, and ice cream.
3) It identifies various hygiene related issues that will be checked such as properly covering and storing cut vegetables/fruits, using proper containers, using the proper cloth for cleaning
1) The document outlines the locations that will be audited for mess operations including the cooking area, washing area, cold storage area, kitchen area, and store area.
2) It lists the agreed upon brands for various food items that can be used including brands for salt, spices, ketchup, oil, pickle, atta/besan, dals, papad, butter, bread, cornflakes, jam, ghee, milk, paneer, tea, coffee, and ice cream.
3) It identifies various hygiene related issues that will be checked such as properly covering and storing cut vegetables/fruits, using proper containers, using the proper cloth for cleaning
1) The document outlines the locations that will be audited for mess operations including the cooking area, washing area, cold storage area, kitchen area, and store area.
2) It lists the agreed upon brands for various food items that can be used including brands for salt, spices, ketchup, oil, pickle, atta/besan, dals, papad, butter, bread, cornflakes, jam, ghee, milk, paneer, tea, coffee, and ice cream.
3) It identifies various hygiene related issues that will be checked such as properly covering and storing cut vegetables/fruits, using proper containers, using the proper cloth for cleaning
Hygiene Related Issues: Cut Vegetables/Fruits lying in the open without proper covering Items not stored in proper containers Proper cloth used for cleaning purposes All the ingredients must be according to the prescribed list Apron and Head cover Staffs should not be under the influence of alcohol of tobacco during work Rat traps Waste Disposal area Non-veg washing basin
