Food Preparation And Serving
Serving Line Employees :-
• Wash hands after each new task
• Wear a clean and neat apron
• Use gloves properly
• Wear hair restraint
• Be friendly and courteous

Avoid Cross Contamination While Cooking :-
• Use clean and sanitized utensils for each different task
• Use separate cutting boards for raw meats and vegetables
• Clean and sanitize slicers, choppers and other equipment before and after use
• Clean and sanitize work surface before and after use

On The Serving Line :-
• Check and maintain proper temperatures (Hot Foods 57.22^oC And Cold Foods 5^oC)
• Cover food between serving periods
• Place pans of food in a single layer on the steam table
• Keep serving area clean wipe up spills promptly

Receiving Area :-
• Visually inspect all items and look for signs of container damage
• Check and record temperatures of frozen and refrigerated items
• Reject unacceptable goods and put a note on invoice
• Store frozen and refrigerated items immediately

Food Storage :-
• Keep Foods Out Of The Danger Zone (i.e. 5^oC - 60^oC)
• Refrigerate right away
• Prepare in small batches
• Check holding temperature regularly

Refrigerate For Safety :-
• Cover, label and date all items
• Hold cold food at 5^oC or below
• Store raw meat on bottom shelf away from other food
• Check and log temperatures frequently

Store Room Basics :-
• Use FIFO storage (i.e. first in first out)
• Store items at least six inches above floor surface
• Store chemical items separately from food
• Keep floor clean
• Keep area free from clutter

General Maintenance

A maintenance log book is maintained at the building. Residents can write their complaints therein. Follow-up and corrective action is carried out on these complaints during the visits by the maintenance persons.

In case of emergencies or complaints needing quick remedial action, residents can lodge the complaint with the co-ordinator based at the central office by phone or fax. The co-ordinator in turn arranges and ensures immediate corrective action by informing concerned maintenance person and directs him to take quick action on the complaint. Scope of maintenance services to be provided and shall be limited to plumbing and electrical rectification of faults involving expert labour services only and does not include the use of materials of any kind which shall be reimbursable at actual cost.

Other maintenance services not included in the above proposal but available at additional cost as and when required include civil / masonry carpentry, gardening, telephone wiring and co-ordination with telephone service provider, carpet upholstery, shampooing and extraction cleaning and special cleaning, polishing of marble and other stone floors.

General Cleaning Service
• Dusting of table tops, wood paneling and overall cleaning of the specified area
• Cleaning of partition and window glasses from the inner side where accessible
• Cleaning of back entrance, fire exits, main and rear stairways and other common areas.
• Emptying of all waste bins after office hours
• Removal and disposal of dry garbage
• Vacuuming of carpeted floor
• Mopping of uncarpeted floor
• Spotting of stains on carpets where possible