KATHA COFFEE

Standard
Operating
Procedure
DOCUMENT NO: 01

Office Address :

Unit Address :

TEL. No. :

WEB SITE ADDRESS :

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Table of Content
SEC PAGE
SOP. NO. TITLE REV NO.
TION NO.
- - COVER PAGE 00 1
- - TABLE OF CONTENT 00 2-3
01 01 PROCESS PROCEDURES 00 4
KC/SOP/DOC/2/PP-1 PURCHASE 00 5-7
KC/SOP/DOC/2/PP-2 PRODUCTION 00 8-10
KC/SOP/DOC/2/PP-3 BATCH CODE PRINTING 00 11-12
KC/SOP/DOC/2/PP-4 DISPATCH 00 13-15
KC/SOP/DOC/2/PP-5 MONITORING AND MEASURMENT 00 16-17
KC/SOP/DOC/2/PP-6 TRANSPORT 00 18-20
KC/SOP/DOC/2/PP-7 MAINTENANCE OF INFRASTRUCTURE 00 21-23
KC/SOP/DOC/2/PP-8 SAFEGUARD UNIT AND PROPERTY 00 24-25
KC/SOP/DOC/2/PP-9 BILLING AND COLLECTION OF PAYMENTS 00 26-27
02 02 QUALITY PROCEDURES 00 28
KC/SOP/DOC/2/QP- DOCUMENT CONTROL 00 29-31
1
KC/SOP/DOC/2/QP- INTERNAL AUDIT 00 32-34
2
CONTROL OF NON-CONFORMING
3 KC/SOP/DOC/2/QP- 00 35-36
3
PRODUCTS AND SERVICES
KC/SOP/DOC/2/QP- IKCROVEMENT 00 37-39
4
KC/SOP/DOC/2/QP- VERIFICATION AND VALIDATION 00 40-41
5
03 WORK INSTRUCTION 00 42
03 KC/SOP/DOC/2/WI-1 RECEIVING 00 43
KC/SOP/DOC/2/WI-2 MAIN STORES 00 44
KC/SOP/DOC/2/WI-3 VEGETABLE CUTTING & RECIPE SECTION 00 45
KC/SOP/DOC/2/WI-4 GRINDING SECTION & BATTER FILLING 46
SECTION
KC/SOP/DOC/2/WI-5 HOT KITCHEN 00 47
KC/SOP/DOC/2/WI-6 PARATHA SECTION 00 48
KC/SOP/DOC/2/WI-7 DISHING OUT 00 49
KC/SOP/DOC/2/WI-8 DISPATCH SECTION 50
KC/SOP/DOC/2/WI-9 GARBAGE DISPOSAL 51
KC/SOP/DOC/2/WI-10 ETP/STP 00 52
04 PRP 53
04 KC/SOP/DOC/2/PRP- PRE-REQUISITE PROGRAMMES 00 54-60
1
KC/SOP/DOC/2/PRP- GARBAGE DISPOSAL PROCEDURE 00 61
2
ALLEGED FOOD POISONING INVESTIGATION
KC/SOP/DOC/2/PRP-
PROCEDURE
00 62
3
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FOREIGN OBJECT INVESTIGATION

KC/SOP/DOC/2/PRP- 00 63
PROCEDURE
4
KC/SOP/DOC/2/PRP- PRODUCT RECALL 00 64-65
5
KC/SOP/DOC/2/PRP- PRODUCT INDENTIFICATION & 00 66
6 TRACEABILITY

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SECTI SOP. NO. TITLE REV NO. PAGE

O NO.
N
05 CLEANING AND SANITATION 00 67
PROCEDURES
05 KC/SOP/DOC/2/CP-1 POTWASH CLEANING 00 68
KC/SOP/DOC/2/CP-2 BATTER FILLING MACHINE CLEANING 00 69
KC/SOP/DOC/2/CP-3 DOUGH KNEADER MACHINE CLEANING 00 70
KC/SOP/DOC/2/CP-4 OTHER EQUIPMENTS CLEANING 00 71
KC/SOP/DOC/2/CP-5 TROLLEY CLEANING 00 72
KC/SOP/DOC/2/CP-6 CUTTING BOARD CLEANING 00 73
KC/SOP/DOC/2/CP-7 HOOD CLEANING 00 74
KC/SOP/DOC/2/CP-8 KITCHEN CLEANING 00 75
KC/SOP/DOC/2/CP-9 COLD STORAGE CLEANING 00 76
KC/SOP/DOC/2/CP-10 FLOOR CLEANING 00 77
KC/SOP/DOC/2/CP-11 WALLS CLEANING 00 78
KC/SOP/DOC/2/CP-12 TUBS CLEANING 00 79

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PROCESS PROCEDURES
PURCHASE & STORES
(KC/SOP/DOC/2/PP-1)
1. QUALITY OBJECTIVE
1.1 To ensure that purchased materials conform to specified
requirements, received and stored as per requirement and are made
available in required quantities to the user departments timely.
2. RESPONSIBILITY
1. PRIMARY : Head – Purchase
2. SECONDARY : Stores In-charge

3. PROCESS
3.1 Purchasing Criteria

 The specifications of raw material are established and documented based on process requirements, market
availability and other commercial considerations.

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 The suppliers of raw materials are approved and an Approved Supplier List is maintained as per procedure for
Supplier approval and maintained.
 Each supplier who wishes to supply the RM to the company is requested to fill up supplier registration form or
either having a personal meeting and discussion with the management.
 For the supplier of packing material – mainly supplier of Product contact packaging, food grade contact
material certificate is mandatory to supply at a frequency of once per year & during approval stage.
 On receipt of the said form/ end of discussion / meeting, it is decided whether the supplier should be given a
trial order or not. If required, a team of persons visits the suppliers’ factory or analyzes a sample of the
suppliers’ product and submits assessment report or the supplier is called upon for discussion. The quality of
the supplier ‘s product and capability to meet the quality requirements are focused in the assessment report.
 If the analysis report is satisfactory, a trial order of small quantity is given to the supplier. The material received
against the trial order is subjected to incoming inspection and performance of the said product is monitored
throughout the production process. Upon getting satisfactory results, the supplier is provisionally included in
approved supplier list and bulk order is placed with the supplier. After three successful supplies of the bulk
orders, the supplier is confirmed as approved supplier.
 Any supplier who fails to supply the desired quality of material either against trial order or against any of the
first three supplies of bulk order, is not included as approved supplier or deleted from list of provisionally
approved supplier list.
 The approved suppliers are evaluated and rated for their performance on yearly basis through approved
supplier list.
 To avoid emergency in case of other materials then RM, we developed alternate suppliers.
 The audit of the vendor / supplier should be conducted at least once a year at supplier premises to verify
Hygiene & Housekeeping as per the supplier audit & visit report.
 Supplier Registration forms shall be maintained for each RM & other service provider. Supplier registration
Form not to be collect from monopoly suppliers. We do not take supplier registration form & conduct
evaluation for the supplier with whom we have done one- or two-time transaction like machinery supplier of
hygiene machine, etc.
 Supplier performance monitoring (evaluation) analysis shall be maintained for each RM & other service
provider on a six-monthly basis.
 The specifications of the raw material and other related requirements are communicated to concerned approved
suppliers. In case raw material specifications are revised, the same shall be communicated to the approved
suppliers.

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 The raw material requirements are calculated based on production planning & according to that purchase in-charge
raised the purchase requisition for management team and intimation is given to the supplier through convenient
means or through Purchase Order.

 Whenever purchase of raw material is made from an unapproved supplier, a Purchase Order is prepared and given
to the supplier. The purchase order contains the details of specifications (grade, type, class etc.) and other terms
and conditions. The purchase order is made such that the first copy is given to supplier and second copy is taken
back duly signed by supplier or telephonic confirmation is taken as token of acceptance of the order. In case of a
single supplier, the purchase requirement may be verbally also. In such cases, PO may not be issued.
 The material received is subjected to inspection as per procedure for Raw material inspection & testing and recorded
in Incoming material inspection report respectively.
 In case of Transporter, they are very crucial from the food safety requirements & written declaration are taken from
the Transporter to send the vehicles which are free from any leakages, sharp edges, no spillage of the material which
can react with our products & most importantly – not to dispatch any vehicle which has supplied any chemicals,
pesticides, food items etc. in previous assignment.
 Receipt of material against issued PO and Verification of materials against applicable documents like invoice /
delivery challan / purchase order no., Test certificate etc. or if necessary internal testing by QC.
 If accepted or approved, Materials is unloaded at respective areas depending upon the type of materials.
 Entry of the material received in Material Stock register/GRN.
 RM (Perishable, Non-perishable, Food and Non-Food) should be stored in a proper-conditions as prescribed in the
specifications.
 Storage & Labelling - Store items in their designated zones (Dry: ≤ 25°C, Chilled: 0°C to 4°C & Frozen: -18°C or below).
 Label each batch with Item name, Date received, Expiry/use-by date and Batch code.
 sWashing & Sanitizing of fruits and vegetables and eggs is explained in SOP of Purchase and Stores.

4. RECORDS

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Retention
Records Format No. Custodian
Period
QA/ Stores / Purchase In-
Procedure Manual SOP -
charge
Stores / Purchase In-
Purchase Order Format 1 year
charge
Stores / Purchase In-
Requisitions/ indents Format 1 year
charge
Stores / Purchase In-
Supplier Registration Format 1 year
charge
Approved Suppliers Stores / Purchase In-
Format 1 year
List charge
Stores / Purchase In-
Supplier Evaluation Format 1 year
charge
Raw Material Stores / Purchase In-
Format 1 year
Specifications charge
Goods Receiving Stores / Purchase In-
Format 1 year
Record charge
Supplier Performance Stores / Purchase In-
Format 1 year
Evaluation charge
List of Allergen Stores / Purchase In-
Format 1 year
Materials charge
Format Stores / Purchase In-
RM Receiving Schedule 1 year
charge
RM Issue Time Format Stores / Purchase In-
1 year
Schedule charge
Format Stores / Purchase In-
RM Issue Record 1 year
charge
RM Stock Inventory Format Stores / Purchase In-
1 year
Record charge

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5. APPROVAL

Prepared By : Purchase In-charge Approved By : Team Leader

Date : Date :
Sign : Sign :

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PRODUCTION
(KC/SOP/DOC/2/PP-2)
1. OBJECTIV
E

1 To ensure that safe, hygienic and wholesome food, as per agreed

specifications, is produced consistently and timely.

2. RESPONSIBILITY

1 PRIMARY : Head Chef / Sous Chef

2 SECONDARY : Section Chef / Duty Chef / Chef – de – Partie

3. PROCESS

3.1Production Planning

Purpose: To ensure the right quantity and quality of food is produced daily with minimal
waste.

3.1.1 Order Aggregation

 Collect confirmed orders from all outlets/customers by a fixed cut-off time.

 Orders may be for hot meals, cold items, baked goods, etc.

3.1.2 Menu Confirmation

 Finalize the production menu, including:

o Main items

o Dietary variations (e.g., veg, vegan, low-carb, allergen, etc.)

o Special dietary requirements or bulk orders

 Cross-check with outlet needs and sales forecasts.

3.1.3 Recipe & Yield Verification

 Refer to Standardized Recipes to calculate:

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o Ingredient quantities (gross & net weight)

o Cooking loss/yield

o Batch sizes

 Ensure every recipe has a documented yield percentage.

3.2 Pre-Preparation

Purpose: Clean, thawing, cut, and prepare ingredients for efficient cooking.

3.2.1Goods Receiving

 Receive raw materials and packaging from vendors.

 Verify:

o Quantity and weight

o Temperature (especially for perishables)

o Expiry/manufacture dates

o Physical quality (no damage, spoilage)

3.2.2 Thawing, Cutting & Portioning

 Process fruits/vegetables, Chicken/Meat and Eggs in separate areas.

 For cutting of fruits and vegetables follow charts for uniformity (e.g., julienne,
dice, baton).

 Thawing of chicken and meat products should be done as refrigerated thawing,

running cold water, or microwave (for immediate use)

 Weigh and portion meats, seafood, and vegetables.

 Prepped items must be covered, labelled, and stored correctly.

3.3Cooking / Baking/Production

Purpose: Cook food safely, efficiently, and according to standardized procedures.

3.3.1 Cooking Execution

 Follow recipes and SOPs:

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o Cooking/Baking temperatures and times.

o Blast chilling temperatures and imes

o Addition of ingredients in correct sequence.

 Use clean and standardized utensils for measuring (ladles, scoops).

3.3.2 Monitoring & Documentation

 Maintain a Production Logbook recording: Start/end time, Batch number, cooking

temperature, cooked quantity, Blast chilling time and temperature & Staff involved.

 Corrective action if food doesn’t meet criteria.

 Store cooled items in labelled, hygienic and covered containers.

 Cold storage by category: Cooked meat: separate from veg and dairy, Allergen-
containing items: marked and segregated.

 Monitor and log cold storage temperatures at set intervals.

 Accurately portion and safely pack food for delivery. Packaging materials use should
be of Food-grade.

 Labelling - Each package must have: Product Name, Date of Production, Use-By
Date, Heating/Refrigeration Instructions, Allergen Info and Batch/Lot Number.

 Store packed items in designated dispatch fridges or warmers, as per requirement.

4. Records:

Records Format No. Custodian Retention Period

Procedure for Production SOP Section Head -
Production Planning Section Head
KC/HACCP/PRDN/R- 6 months
2
Section Head
KC/HACCP/PRDN/R- 6 months
3
Section Head
KC/HACCP/PRDN/R- 6 months
4
Log Book Register Duty Chef 6 months
Requisition Format Chef Handbook
Order Form Format Section Head 24 Hrs.

4 APPROVAL
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Prepared By : Production Head Approved By : Team Leader

Date : Date :
Sign : Sign :

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CODING / LABELLING SECTION

(KC/SOP/DOC/2/PP-3)

1. OBJECTIVE

1 To ensure that the product is properly coded with batch, manufacturing

and best before details.

2. RESPONSIBILITY

1 PRIMARY : Printing Person/Head Chef

2 SECONDARY : Section Chef / Duty Chef / Chef – de – Partie

3. REFERENCES

1. Product details format

2. Log Book
3. Food Safety Management System manual
4. Standard Operating Procedure Manual
5. HACCP Manual

4. PROCESS

4.1 MANDATORY INFORMATION

1. Date of Manufacturing-
2. Date of Expiry:
3. Batch Number:

4.2 LABELLING PROCESS

1. The staff member managing the portioning and packaging check for
the quantities packed and writes / print the detail on the label.
2. Before taking the food outside of the blast chiller / chiller the packets
needs to be written and kept ready to avoid any wrong labeling.
3. Always pack vegetarian food first and non-veg separately to avoid
cross contamination or cross labeling

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4. The process is to be repeated each time the product is changed.

5. RECORDS

RECORDS FORMAT NO. CUSTODIAN RETENTION

PERIOD
BATCH CODING RECORDS KC/SOP/PRDN/B-1 Section Head/QA 3 months

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DISPATCH
(KC/SOP/DOC/2/PP-4)
1. OBJECTIV
ES
1. To ensure that safe, hygienic, wholesome food and related services, as
per agreed specifications, terms & conditions, are provided consistently.

RESPONSIBILITY

1 Primary :Head - Dispatch / Sr. Dispatch Executive / Store In-charge

2 Secondary : Dispatch Executive / Stores Supervisor

REFERENCE

1 Product Specifications
2 Log Book
3 Food Safety Management System Manual
4. Standard Operating Procedure Manual
5. HACCP Manual
6. Order Forms

4 PROCESS

4.1RECEIPT AND REVIEW OF CUSTOMERS ORDER

1. Requirements for production is received for different outlets, and clients by

email & telephone to the forecasting team.

2. The daily order sheet is made by the forecasting team and is forwards
to the production and Dispatch department.

3. Production is planned and executed in the Production Department.

Simultaneously dispatch plan is made for MT and GT.

4. The manual requisition is received by store department is maintain in MMS.

5. Food Products handed over by production department are checked with

regards to specification and order quantity and then are stored in dispatch
cooler.

6. Dispatch document / invoices are then prepared in order processing system.

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7. 5-6 hours prior to van departure crates are arranged route wise in DC cold room.

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DISPATCH
(KC/SOP/DOC/2/PP-4)

8. Then the food products are distributed as per the outlet order is
arranged in the crates with ice packs in it.

9. All Food Products are kept in cold store until dispatch.

10. Prior to dispatch security and driver conduct the check to confirm the
quantity loaded as per the dispatch document / invoice.

4.2VAN LOADING

1. Vans are aligned as per the van departure Schedule at the respective
loading bays. Vans are checked for cleanliness.

2. Crates are pulled out of cold storage once driver and security checks are
completed for loading as per the Schedule by dispatch department.

3. Vans are locked by the driver after the products are loaded.

4.3DELIVERY

1. Delivery of the products to outlet in carried out as per the route Schedule
given to delivery assistant.

2. Items from the van are handed over to outlet staff by the delivery
assistant as per the invoice.

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DISPATCH
(KC/SOP/DOC/2/PP-4)

5 RECORDS

RECORDS FORMAT / REGISTER CUSTODIAN RETENTION PERIOD

Log Book Register Dispatch Head 1 Month
Daily Load Sheet Format Dispatch Head 24-48 Hours
Cold storage KC/HACCP/DSP/R-5 Dispatch Head 6 months
Temperature
Dispatch TemperatureKC/HACCP/DSP/R-6 Dispatch Head 6 months
Invoice Format Dispatch Head 3 Months

6 APPROVAL

Prepared By : Head QA Approved By : Team Leader

Date : Date :
Sign : Sign :

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MONITORING AND MEASUREMENT

(KC/SOP/DOC/2/PP-5)

1 QUALITY OBJECTIVE

1 To monitor and measure various characteristics at appropriate stages of

product realization process in order to ensure conformity of materials, work-
in–progress and meals to the specified requirements

2. RESPONSIBILITY

1. PRIMARY : Head – Receiving /Production /Food Safety/Quality Assurance

2. SECONDARY : All concerned executive of above functions

3. REFERENCES

1 Specifications
2 Process Procedures
3 Food safety Management System Manual
4. Standard Operating Procedure Manual
5. HACCP Manual

4. PROCESS

4.1 MATERIALS
[Link] food material, perishable and non-perishable is checked by Receiving In-
charge along with concerned Section Heads if required.

[Link] food materials are accepted based on the samples, picked at

random and that conform to the specifications and other quality / hygiene
aspects. The branded food materials, however, are checked only for intact
packaging, date of manufacturing, expiry and physical appearance.

3. Food packaging materials are checked for physical appearance and their
suitability for food packaging is ensured by obtaining certificates from
vendors periodically.

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MONITORING & MEASUREMENT

(KC/SOP/DOC/2/PP-5)

4.2 WORK-IN-PROGRESS

1 Work-in-progress in different sections, in the product realization process, is

monitored by respective Section Heads / Head - Production / Head -
Operations / Head – Food Safety & Hygiene / Head – Quality Assurance at
various stages. The monitoring and measurement is carried out for adherence
to time, temperature and specifications and recorded in Process Control
Formats.

4.3 FINAL PRODUCTS

1 All finished products are randomly checked against specifications, as per the
saKCling guideline given in the Process Control Registers. The release of
various products is authorized by the Process Head / Duty Chef/ Production
Head and records of the same are maintained in Process Control Registers.

2 In case the planned arrangements are not satisfactorily completed, the

release of meals / service delivery does not proceed unless otherwise
approved by Unit Head / Shift In-charge.

5 RECORDS
RECORDS FORMAT / REGISTER RESP. RETENTION
NO PERIOD
Food Analysis Record Format Head QA 1 Year
Receiving Perishable KC/HACCP/PUR/R-7 Head Receiving 1 Year
Products

6 APPROVAL

Prepared By : Head QA Approved By : Team Leader

Date : Date :
Sign : Sign :

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TRANSPORT
(KC/SOP/DOC/2/PP-6)

1 QUALITY OBJECTIVE

1 To provide and maintain the transport services needed to ensure conformity to

product requirement.

2. RESPONSIBILITY

1 PRIMARY : Head – Transport / Transport

2 SECONDARY : Supervisor Drivers

3. REFERENCES

1 Service Manual
2 Food Safety Management System Manual
3. Standard Operating Procedure Manual
4. HACCP Manual

4. PROCESS

4.1 Ensure availability of Transport Services

1 A fleet of Vans are maintained by Transport Department through the contracted

vendor

2 Vehicles are refueled for Diesel at an authorized gas station as and when
required by the vendor

3 To ensure statutory and regulatory coKCliance viz. pollution control certificate,

vehicle fitness certificate, insurance, a Schedule is maintained covering all the
vehicles whereby all the statutory requirements are met and records of same
are kept by vendor as per contract.

4 Deep cleaning, fumigation and servicing are done as per the Schedule and
records of the same are maintained by the vendor

5 Dispatch Department coordinates with Transport Department ensuring

provision of vehicles as per Dispatch Schedule.

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TRANSPORT
(KC/SOP/DOC/2/PP-6)
4.2 Preventive Maintenance of Vehicle

1 Preventive maintenance of vehicles is carried out by the vendor periodically as

per contract.

4.3 Breakdown Maintenance

1 Breakdown maintenance outside the Unit

a. If a vehicle breaks down outside the unit, then the driver of the vehicle,
informs the Transport Supervisor/vendor. This information is immediately
passed on to the vendor Supervisor who deputes a mechanic to attend to the
coKClaint & alternate vehicle if required.

b. Mechanics reach the site of breakdown with support vehicle and if the fault
cannot be rectified at the site itself, the vehicle is towed and taken back by
the vendor, all the products/items in the vehicle are transferred to the support
vehicle.

c. The breakdown maintenance records are maintained by the vendor.

Breakdown maintenance inside the Unit

a. If breakdown occurs inside the unit while the vehicle is used, Transport vendor
is informed on telephone about the same.

b. The Transport Vendor deputes an electrical, mechanical mechanic depending

upon the nature of coKClaint.

c. If required the vehicle is taken to the workshop. Records of the breakdown

maintenance are maintained.

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TRANSPORT
(KC/SOP/DOC/2/PP-6)

5 RECORDS
RECORDS FORMAT NO RESP. RETENTION PERIOD
Prev. Maintenance Format TPT Contractor Sup. 1 Year
Schedule
Vehicle Maint. Slip Register TPT Contractor Sup. 1 Year
Register
Outside Slip Register Register TPT Contractor Sup. 1 Year
Issue Slip Format TPT Contractor Sup. 1 Year
Statutory CoKCliance Format TPT Contractor Sup. 1 Year
Daily Fuel Record Register TPT Contractor Sup. 1 Year

6 APPROVAL

Prepared By : Head Dispatch Approved By : Team Leader

Date : Date :
Sign : Sign :

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MAINTENANCE OF INFRASTRUCTURE
(KC/SOP/DOC/2/PP-7)

1 QUALITY OBJECTIVE

1 To ensure conformity to product requirement through maintenance of

infrastructure including building, utilities, process equipment and
communication facilities.

2. RESPONSIBILITY

1 PRIMARY : Head – Maintenance / Engineer

2 SECONDARY : Technicians / Operators

3. REFERENCES

1 Service Manuals
2 Food Safety Management System Manual
3. Standard operating Procedure manual
4. HACCP Manual

4. PROCESS

4.1 Maintenance

1. The maintenance of the unit building is carried out as and when necessary in
view of the nature of business requiring high standards of hygiene and upkeep
of infrastructure at all times.

2. To maintain the infrastructure at all times, all the staff are encouraged to
lodge any infrastructure related coKClaint in their work area to Maintenance
Department, wherein a coKClaint number is provided by Maintenance
Department and the same is entered in the coKClaint register.

3. For major infrastructure related job work, the coKClaint is written down by the
department person in the coKClaint register/mail. The Maintenance
Department personnel acknowledge the coKClaint by signing it and give the
desired timelines for the job work, once completed it is acknowledge by the
maintenance Head/Section Head.

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MAINTENANCE OF INFRASTRUCTURE
(KC/SOP/DOC/2/PP-7)

4.2Equipment / Machinery

1. A list of all the process equipment / machinery used in product realization like
dough kneaders, gas ranges, boilers, tilting pans, tawas, chopper, grinder etc
is kept in the maintenance department.

2. The Preventive Maintenance of all relevant equipment / machinery is carried

out as per the Schedule and records for the same are kept. The History card
for relevant equipment / machinery is maintained, indicating all the
breakdown details in past.

3. In case of breakdown of any equipment / machinery, the maintenance

department is informed by the user department and concerned technicians
are deputed to attend to the coKClaint. In case of major breakdowns, the
equipment / machinery is withdrawn from the user department, labeled as
`Out of Order’ and repair work carried out by in- house technicians or external
agencies.

4.3 Engineering Material

1. As and when Repairs / Maintenance work requires spare parts and

consumable, a requisition is raised by the Engineer / Asst. Engineer to the
stores.

2. Based on requisition, the required items are procured by the stores personnel. An
issue
/requisition slip is maintained by the stores /finance for the same.

4.5 Purchase of Material for Maintenance Stores.

1. Based on consuKCtion pattern and requirement, the Engineering Supervisor

handling the stores raise the purchase order after obtaining minimum 2
quotations. A coKCarison is made and the order is placed with the lowest
quotation adhering to Quality standards. The party is given the Purchase order
and a delivery time.

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MAINTENANCE OF
INFRASTRUCTURE
5 Records
(KC/SOP/DOC/2/PP-7)
RECORDS FORMAT NO RESP. RETENTI
ON
PERIOD
Cold Storage TeKCerature KC/SOP/DOC/M-1 Maintenance 6 months
Incharge
Preventive Maint Schedule –Gen KC/SOP/DOC/M-2 Maintenance 6 months
Incharge
Preventive Maint of Kitchen 6 months
KC/SOP/DOC/M-3 Maintenance
Equipment
Incharge

6 APPROV
AL

Prepared By : Maintenance Incharge Approved By : Team Leader

Date : Date :
Sign : Sign :

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SAFEGUARD UNIT AND CUSTOMER PROPERTY

(KC/SOP/DOC/2/PP-8)

1 QUALITY OBJECTIVE

1 To identify, verify, protect and safeguard unit and customer property provided
for use or incorporated into the product.

2. RESPONSIBILITY

1 PRIMARY : Head – Production / Dispatch /Transport & Security

2 SECONDRY : Section Supervisor

3. REFERENCES

1. Food Safety Management System Manual

2. Standard operating Procedure manual
3. HACCP Manual

4. PROCESS

4.1 Vehicle Movement Monitoring

1 The security department monitors the movement of incoming / outgoing

vehicles, including recording of vehicle number, purpose, destination of
vehicle, in and out time.

2 Outgoing vehicles are checked for any unauthorized material and if any
unauthorized material is detected, the same is removed and concerned
Departmental Head / Unit Head are informed.

3 Incoming vehicles are checked for security seal and damage, if any. If not
found in order a report is made by the security person on duty which is
forwarded to Head – Security / Unit head / Executive Manager / Head –
Transport.

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SAFEGUARD UNIT AND CUSTOMER PROPERTY

(KC/SOP/DOC/2/PP-8)
4.2 Customer Property

1 The Customer Property i.e. Packaging Material is suitably identified, verified,

protected and stored at designated area.
2 While using customer property, if any discrepancies are noticed, then the
same is immediately informed to the concerned customer for necessary
actions. Inventory records are maintained for the same.

3 Garbage in both Production and Operation premises is screened by Security

personnel in order to ensure that no customer or unit property is lost.

5. RECORDS

RECORDS FORMAT / REGISTER RESP. RETENTION PERIOD

Vehicle Movement Register Head – Security 3 Months
Shift Vigilance Report Format Head – Security 3 Months
Incident Report Register Head - Security 3 Months
Register

6. APPROVAL

Prepared By : Head Security Approved By : Team Leader

Date : Date :
Sign : Sign :

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BILLING AND COLLECTION OF PAYMENTS

(KC/SOP/DOC/2/PP-9)

1. OBJECTIVE

1 To ensure that products and services provided to customers are proKCtly billed
and payment for the same is collected on time as per contractual agreement
with the customers.

2. RESPONSIBILITY

1 Primary : Head-Operations / Pricing & Contracts / Accounts Manager

2 Secondary : Accounts Officer

3. REFERENCES

1 Customer Contracts
2 Invoice
3 Amendments & Special customer requests, if any
4 Food Safety Management System Manual
5. Standard operating Procedure Manual
6. HACCP Manual

4. PROCESS

4.1 Dispatch department receives orders in a format mutually agreed. The orders
are received either telephonically or through e-mail. This order is coKCiled and
communicated to production department. The products are readied based on
specifications provided.

4.2 Simultaneously, the accounts and commercial departments are handed over
the order list to carry out preparation of requisite documents such as invoice
copy and delivery reports. The delivery reports are physically verified by the
security department, dispatch department & the concerned driver who would
drive the consignment to the concerned location. On receipt of goods, the
shop manager/staff also would check and sign the delivery report which is
then bought back by the driver to the unit. In case, of any discrepancies such
as shortage or excess, the products are reconciled on future orders.

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BILLING AND COLLECTION OF PAYMENTS

(KC/SOP/DOC/2/PP-9)
4.3 The verified delivery reports are processed by accounts departments and
forwarded to clients for payment processing as per terms agreed to in the
agreement.

4.4 Payments are collected by the Account’s personnel. In case of non

adherence to contracted payment terms, the follow up for the same is done by
the Account’s personnel.

5 RECORDS
RECORDS FORMAT / REGISTER NO RESP. RETENTION
PERIOD
Invoice Copy Format Account Officer 6 Months

6. APPROVAL

Prepared By : Head Accounts Approved By : Team Leader

Date : Date :
Sign : Sign :

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QUALITY PROCEDURES

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DOCUMENT
CONTROL
1. QUALITY (KC/SOP/DOC/2/QP-1)
OBJECTIVES

1. To control all documents coKCrising the Food Safety Management System in

terms of approval, review, identification, updating of changes and current
revisions and ensure that relevant versions of applicable documents are
available at points of use.
2. To ensure that documents of external origin are identified, and their
distributions are controlled, and to prevent the unintended use of obsolete
documents.

2. RESPONSIBILITY

1. Primary responsibility – Team Leader

2. Secondary responsibility – Departmental Heads

3. REFERENCES

1. Applicable Statutory Acts & Rules

2. Product Specifications
3. Food Safety Management System Manual
4. Standard operating Procedure manual
5. HACCP Manual

4. PROCESS

4.1 DOCUMENT NUMBERING

4.1.1 A unified numbering system is followed for the documented system such as
Food Safety Management System Manual, Procedures, Registers and Formats
etc.

4.1.2 Food Safety Management System Manual – The manual is numbered as

KC:FSMS:01

KC : Maverix Platforms Private Limited

FSMS : Stands for Food Safety Management System
Manual. 01 : Indicates the Document number.

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DOCUMENT CONTROL
(KC/SOP/DOC/2/QP-1)
4.1.3 Procedures – All procedures required necessarily by the Team Leader follow
uniform sequential numbering system as KC:QP:01 whereas procedures
pertaining to the processes follow numbering system as KC:PP:01, wherein
QP : Stands for Quality
Procedures PP : Stands for
Process Procedures 01 : Indicates
the procedure number

4.1.4 Work Instructions (WI) – Work instructions related to individual department

are documented in the SOP Manual. Work instructions are displayed in the
department & process procedures are maintained by concerned Departmental
Heads.

4.1.5 Forms and Registers – These are associated with the respective procedures wherein.

4.1.6 Records : Records maintained at Maverix Platforms for FSMS system are
numbered as Site/ standard Ref no/ department/ record – sr. no eg.
KC/HACCP/QA/R-1. List of records maintained in KC/FSMS/DOC/01 section 9.1

4.2 DEVELOPMENT AND CONTROL OF DOCUMENTED SYSTEM

4.2.1 The control of preparation, approval, issue, review, revision and withdrawal of
Documents is governed by the section 4 of Food Safety Management System
Manual.

4.2.2 Documents for the food safety management system, except the FSQM and FSQP,
are prepared by the respective departments. It is ensured that those who
perform the activity are associated with the preparation of documents. This is
done to ensure the ownership of the documents to those who perform and
monitor the activities.

4.2.3 The reviewing, approving and issuing authority for various documents are as under:

DOCUMENTS REVIEWING APPROVING ISSUING

AUTHORITY AUTHORITY AUTHORITY
Quality Manual Team Leader GM projects Unit Head /
& Operations Team Leader
Quality Procedures Team Leader QA head Unit Head /
Team Leader
Process Procedures HOD Team Leader Team Leader

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Formats / Registers HOD Team Leader Team Leader

HACCP Plan FSMS Team HOD / Team Leader Team Leader

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DOCUMENT CONTROL
(KC/SOP/DOC/2/QP-1)

4.2.4 All relevant documents are listed, uniquely identified, reviewed and approved for
adequacy before these are issued to users. The Master Copy of all relevant
documents are signed in original by the respective approving authority indicated
above and copies of the same are circulated to the concerned users.

4.2.5 The FSMS documents are controlled by the Food Safety Management System
Team Leader. Any changes requested shall be forwarded to the Team Leader.
The Team Leader shall do the necessary changes with due approval, update the
same and circulate. The documents are issued by FSTL within the coKCany as per
approved distribution list.

4.2.6 A master list of all the documents is maintained by the Team Leader.

4.2.7 Documents of external origin e.g. National Standards, International Standards are
suitably identified and distribution is controlled by FSTL / Quality Assurance Head
whereas documents of external origin viz. Customer specifications are suitably
identified and their distribution controlled by the Head – Pricing & Contracts.

4.2.8 All documents which become obsolete are removed from the system.

4.2.9 Obsolete document, wherever necessary, are retained by Team Leader for legal
and / or knowledge preservation purposes. These are clearly identified in the
obsolete folder and not intended for use.

4.3 DOCUMENT CHANGE

4.3.1 The changes in documents can be suggested by any eKCloyee. The changes are
reviewed & approved by the responsible authorities. In the event of a change /
amendment in a page, the revision status and date of the page will only change.

5. APPROVAL

Prepared By : Team Leader Approved By : Team Leader

Date : Date :
Sign : Sign :

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INTERNAL AUDIT
(KC/SOP/DOC/2/QP-2)
1. QUALITY
OBJECTIVE

1. To establish a procedure for conducting internal audits so as to determine

conformity of Food Safety Management System to:
a) Requirements of FSSC 22000
b) Requirements established by the organization, and
c) To ensure that the System is effectively iKClemented and maintained.

2. RESPONSIBILITY

1. PRIMARY : Quality Assurance Head / FSTL

2. SECONDARY : Internal Auditor / FSMS Team

3. REFERENCES

1. Quality Procedures
2. Standard Operating Procedure Manual
3. Food Safety Management System Manual
4. HACCP Manual

4. PROCESS

4.1 Scheduling Audits

4.1.1 Internal audits are conducted at least once in six months for all processes by a
team of trained internal auditors, who are independent of the function to be
audited. The audit Schedule is prepared by the Quality Assurance Head and
circulated to all concerned well in advance before the Scheduled audits.

4.1.2 Internal audits are Scheduled, taking into consideration the status and iKCortance
of the processes and areas to be audited, as well as the results of the previous
audits.

4.1.3 The FSTL assigns respective responsibilities, process / department wise, to the
internal auditors.

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INTERNAL AUDIT
(KC/SOP/DOC/2/QP-2)
4.2 Preparing for the
audit

4.2.1 Prior to conducting an audit, an assigned auditor studies the relevant procedure,
related documentation, requirements of the relevant clause of FSSC 22000
standard and prepares a check list. The auditor uses the checklist as an aid to
perform the audit.

4.2.2 The auditor discusses the audit timings, availability of the auditee with the
concerned Process / Departmental Head prior to the commencement of the audit
and decides on a mutually agreeable Schedule.

4.3 Conducting and reporting the audit.

4.3.1 The auditor / audit team starts the audit by explaining the purpose of the audit to
the auditee and at the same time also makes efforts to put him at ease.

4.3.2 The auditor raises the nonconformities, if any, on the prescribed format,
indicating the nonconformity description. The Nonconformity report (NCR) is
issued to the auditee with a copy to QA Head.

4.3.3 The auditee, in turn, indicates the immediate action, investigation, corrective
action to be taken along with time required on the NCR and sends a copy of the
same to QA Head / FSTL.

4.3.4 The QA Head / FSTL prepare a summary report of the NCR’s raised and circulate
the same to the concerned Process / Departmental Heads and to the Top
Management.

4.4 Follow – up

4.4.1 When the targeted coKCletion date for the corrective action has been reached or
when the team leader has been notified of its coKCletion, an auditor is assigned
to verify coKCletion.

4.4.2 The verifying auditor checks that the action has been taken and appears
effective, before signing the verification portion of the NCR.

4.4.3 At the next Scheduled audit of the area / process concerned, the auditor checks
whether the corrective action is effective. If not, a new NCR is issued referencing
the original finding.

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INTERNAL AUDIT
(KC/SOP/DOC/2/QP-2)
4.4.4 Failure to iKClement an agreed corrective action within the agreed time frame is
followed up by the QA Head.

5. RECORDS

FORMAT / REGISTER NO. RESP PERIOD RETENTION

Nonconformance Reports QA 1 Year (including corrective action)

7. APPROVAL

Prepared By : QA Head Approved By : Team Leader

Date : Date :
Sign : Sign :

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CONTROL OF NON-CONFORMING PRODUCTS AND

SERVICES
(KC/SOP/DOC/2/QP-3)
1. QUALITY OBJECTIVE

1. To ensure that food product under the control of Maverix Platforms that do
not conform to the specified requirements are identified and prevented from
use or delivery.

2. RESPONSIBILITY

1. PRIMARY: HOD Production / Stores / Dispatch / Quality Assurance Head

2. SECONDARY: All concerned executives of above functions

3. REFERENCES

1. Customer specifications, and contractual requirements

2. Standard Recipes and Photo Albums
3. Food Safety Management System Manual
4. Standard Operating Procedure Manual
5. HACCP Manual

4. PROCESS

4.1 PRODUCTION

4.1.1 All materials while in use are checked for their characteristic quality aspects and
if found non -conforming are prevented from further processing and in case of
huge quantities, the same are identified and segregated.
4.1.2 All work-in-progress / processed items are monitored to ensure that they conform
to the various requirements viz. appearance, taste, texture, size etc. and same is
recorded in the Process Control Registers. In case of non-conformance, the non-
conforming products are dealt in one or more of the following ways:

a) Taking immediate action by modifications and reprocessing, if feasible, to

eliminate the detected nonconformity (only in case of in-house produced food
items).

b) Their use, release or acceptance under concession may be authorized by the Unit
Head
/ Production Head / Shift Incharge and where applicable, with the consent of the
customer.
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CONTROL OF NONCONFORMING PRODUCTS &

SERVICES
(KC/SOP/DOC/2/QP-3)
c) Taking actions whereby the nonconforming products are used in alternate
applications.

d) Disposing with proper documentation.

e) In case of items which are not produced in-house, replacement with new lots
from the store / supplier is carried out.

4.1.3 When non-conforming products are corrected by modifying / reprocessing;

they are verified by Production Head / Duty Chef to ensure conformity to
requirements.

5. APPROVAL

Prepared By : QA Head Approved By : Team Leader

Date : Date :
Sign : Sign :

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IKCROVEMENT
(KC/SOP/DOC/2/QP-4)
1. QUALITY
OBJECTIVE

1 To continually iKCrove the effectiveness of FSMS by eliminating the causes of

actual / potential nonconformities through iKClementation of corrective/
preventive actions, appropriate to the nonconformities encountered.

2. RESPONSIBILITY

2. PRIMARY: All Departmental / Process Heads

3. REFERENCES

1. Process Procedures
2. Master List of records
3. Food Safety Management system Manual
4. Standard Operating Procedure Manual
5. HACCP Manual

4. PROCESS

4.1 Reviewing nonconformities including customer coKClaints.

1. The actual nonconformities as and when they occur are notified by the process
owners to the concerned Departmental / Process Heads. Actual nonconformities
that take place in the products / services during various process stages in
product realization are recorded in the Process Control registers and reviewed by
the Departmental Heads / Head – Quality Assurance.

2. Customer coKClaints, as and when received, are reviewed directly by the Unit
Head. The information pertaining to coKClaint is disseminated by them along with
the sample, if any, to Unit head chef and Head food Safety.

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IKCROVEMENT
(KC/SOP/DOC/2/QP-4)
4.2 Determining the Causes of Nonconformities

1 Root cause analysis for nonconformities brought out internally or externally, is

undertaken by concerned Departmental / Process Heads. Head – Quality
Assurance undertake root cause analysis of nonconformities pertaining to
products / services, including analysis of all relevant processes, work operations,
records, and raw materials and if required, investigations at vendor’s end.
Further, the concerned Process Head and staff are also apprised and information
pertaining to the possible causes sought from them.

4.3 Determining and IKClementing Action Needed.

4.1.1 The Corrective action, appropriate to the nonconformity encountered, is

determined and iKClemented by the concerned Departmental / Process Head in
consultation with the FSTL. The concerned Departmental / Process Head ensure
that the corrective action gets iKClemented in the agreed time frame.

4.4 Records of the Results of Action Taken

4.1.2 The concerned Departmental / Process Head maintain record of the corrective
action taken and monitor the results of the action taken.

4.2 Reviewing Corrective Action Taken

4.2.1 The FSTL reviews the effectiveness of the corrective action taken and in event of
unsatisfactory results; the same is communicated to the concerned Departmental
/ Process Head for iKCrovement.

5. PREVENTIVE ACTION

4.2 Determining potential nonconformities and their causes

4.2.1 While potential nonconformities are determined by concerned Departmental /

Process Heads in their day to day routine work, the Management Review
Meeting, besides reviewing the records pertaining to Internal Audits, Customer
coKClaints, vendor performance for identifying any trend that could lead to a
potential problem, also discusses the perceptions / aspects of work processes /
system that may become a potential problem and also brainstorms to identify
causes of the same.

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IKCROVEMENT
(KC/SOP/DOC/2/QP-4)
4.2.2 Evaluating the Need for Action to Ensure That Nonconformance Do Not Occur.

4.2.3 For potential nonconformities pertaining to products / services / process / system,

immediate action may be taken up in one or more ways in the Production /
Operation processes in view of the iKCortance of meeting customer
requirements. The preventive action is evaluated by the concerned Departmental
Head including identifying the probable cause and its best remedial solution. If
required, consultations are done with Head – Quality Assurance / Head – Food
Safety & Hygiene.

6. RECORDS

FORMAT/ REGISTER NO. RESP. RETENTION PERIOD

Nonconformance Report QA 1 Year (including corrective action)

7. APPROVAL

Prepared By : Team Leader Approved By : Team Leader

Date : Date :
Sign : Sign :

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VERIFICATION AND
VALIDATION
i. (KC/SOP/DOC/2/QP-5)

OBJECTIVE

5. To meet the objective of validation, review of the effectiveness of the

supporting evidence used in the HACCP study as well as the general and
specific control measures, the monitoring system and corrective actions are
carried out.

6. The FSMS Team shall prepare a plan for verification stating activity to be
verified the responsibility, frequency, method and records.

2. RESPONSIBILITY

1. Validation and verification is carried out by the FSMS Team members.

3. REFERENCES

1. Food Safety Management system Standard

2. Standard Operating Procedure Manual
3. HACCP Manual

4. PROCESS

Validation is performed by demonstrating that:

4.1 The established list of potential hazard is based on sound Scientific data
and includes all hazards.
4.2 The control measures are capable of achieving the intended control of
food safety for which they are designated.
4.3 Fluctuations in the control Parameters (equivalent to process criteria)
within the defined Critical limit will not affect the safety of the product. Refer
validation of CCP and control measure.

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VERIFICATION AND VALIDATION

(KC/SOP/DOC/2/QP-5)
5. PROCESS VERIFICATION

Verificati Responsibility Frequency Method Record

on
Activity
PRP’s Functional headOn going Analytical, workplace
Test reports, daily
iKClementation and QA and report.
records
Updating HACCP team As and when new Review HACCP plan
hazards are
hazards analysis identified
OPRP’s HACCP team On going Analytical, Test reports, daily
workplace and report.
records
Hazards levels QA Daily Visual, analytical Food analysis report
within acceptable and review and Temperature
levels records
Overall Audit team Quarterly Internal Audit Audit report
iKClementation

6. RECORDS

FORMAT/ REGISTER NO. RESP. RETENTION PERIOD

Validation records Team Leader 1 Year
Verification records Team Leader 1 Year

7. APPROVAL

Prepared By : Team Leader Approved By : Team Leader

Date : Date :
Sign : Sign :

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WORK INSTRUCTION

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RECEIVING - WORK INSTRUCTION

(KC/SOP/DOC/2/WI-1)

1. The vehicle will be positioned in the receiving gate at the unloading bay, on the
receipt of the documents, check the main gate entry staKC on the back of the
invoice.
2. Clean pallet will be provided for unloading the material by facilitator.
3. Warehouse in-charge will cross verify the material details (quantity,
description, weight etc) with the documents
4. If there is evidence of unsatisfactory shipping practice, then the material will
be either rejected or immediately placed on hold. It is send to QA for
verification and approval.
5. If vehicle inspection Found OK unload the materials.
6. Representative sample shall be collected from each batch of the consignment,
inspected and examined by QA.
a. After saKCling all the bags/packs from which the samples are drawn shall
be tightly closed to avoid extraneous material contamination or ingress of
moisture.
b. For the tin and caned materials seal integrity as to checked. In case of
any damage material shall be rejected.
c. For Fruits and vegetables must be received in baskets and should not have
any threads or rubber band.
7. In case of any rejection, material will be placed in rejection area and sent to the
supplier along with the consignment document and rejection note from the
Quality Department.

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MAIN STORES - WORK INSTRUCTION

(KC/SOP/DOC/2/WI-2)
1) Ensure material received is stored appropriately.

2) All the material received in bags/packs are stacked on pallets keeping space in
between the stacks and atleast 6 inches away from the walls of the facilitate
movement for inspection

3) Ensure storage of the RM as per defined or declared temperature and place.

4) All perishable items should be date tagged and packed foods to be

checked for manufacturing and expiry.

5) Arrange the material according to FIFO/FEFO system with bin card tied on it.

6) Expired material should be discarded. Any items spoilt before expiry should be
returned to the supplier. Products damaged during storage should also be
discarded. Also puffed or leaky cans should be discarded.

7) Food items should be properly segregated from non food items.

8) Chemicals should be stored in separate/designated area away from the food.

9) No material should be stored on the top of the racks.

10) No material to be issued in glass container and cartoons.

11) When not mentioned salt/sugar/pepper sachets should be stored for six months
from the date of mfg.

12) Access to the materials and product storage area will be restricted only for
authorized persons.

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VEGETABLE CUTTING & RECIPE SECTION - WORK

INSTRUCTION
(KC/SOP/DOC/2/WI-3)

1) Raw vegetables received are stored in vegetable cold store in plastic basket.

2) Ensure baskets are clean & date tagged.

3) All vegetables shall be washed and disinfected with 100ppm chlorinated water for
2-3 mins before processing.

4) All the utensils/ work tables/ knives, machines and chopping boards are
disinfected with 100ppm chlorinated water before use. Chopping boards shall be
disinfected in the sink for 15 minutes.

5) Process the raw vegetables as per requirement.

6) Clean and sanitize vegetable processing machine and chopper after every use.

7) Store raw whole vegetables and raw processed vegetables separately.

8) Peeled/ cut vegetables should be stored in stainless steel containers in the veg c/s.

9) Check the vegetables stored daily. Discard any spoilt/ decaying vegetables &
reorganize the storage.

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GRINDING SECTION & BATTER FILLING SECTION - WORK

INSTRUCTION
(KC/SOP/DOC/2/WI-4)

1) The GN pan used should be washed and sanitized in 100ppm chlorine water.

2) Grinding machine should be washed before and after use.

3) All utensils used should be washed and sanitized with 100ppm chlorine water.

4) Staff in the grinding section must wear the plastic apron.

5) Before the start of process, the batter filling machine should be fixed and checked.

6) Batter filling machine parts should be dismantled and given for washing after

every use or change in the product.

7) After the end of process the machine should be dismantle and washed properly.

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HOT KITCHEN - WORK INSTRUCTION

(KC/SOP/DOC/2/WI-5)
1) Processed vegetables and raw materials is weighed and received by the hot
kitchen as per requirement.

2) Cooking and preparation of food is done in HOT KITCHEN.

3) All the utensils/ work tables/ knives, machines and chopping boards are
disinfected with 100ppm chlorinated water before use. Chopping boards shall be
disinfected in the sink for 15 minutes followed by draining on the chopping board
trolley.

4) Leafy vegetables are to be washed with plain water prior to cooking.

5) Core /cooking temperature of all the hot foods should be 75ºC for 1 min.

6) Hot foods should be chilled from 60ºC to 10ºC within 4 hrs or Food core
temperature shall be reduced from 60 °C to 21 in 1 st 2 hrs & to 8°c in additional 4
hours.

7) Store raw, semi processed and cooked food separately in the cold storages.

8) All the trays/ container having cooked foods should be date tagged.

9) All the raw ingredients should be stored in suitable containers labeled with
product name & date/day code. Keep masala trolley clean & covered.

10) All the utensils should be kept on the pallets and not on the floor.

11) Updated Product standard recipe photo album displayed kept available for
ready reference.

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PARATHA SECTION - WORK INSTRUCTION

(KC/SOP/DOC/2/WI-6)

1) All the utensils/ work tables, weighing balance and machines are disinfected
with 100ppm chlorinated water before use.

2) Core /cooking temperature of all the hot foods should be 75ºC for 1 min.

3) Hot foods should be chilled from 60ºC to 10ºC within 4 hrs or Food core
temperature shall be reduced from 60 °C to 21 in 1st 2 hrs & to 8°c in additional 4
hours.

4) All the raw ingredients should be stored in suitable containers labeled with
product name & date/day code. Keep masala trolley clean & covered.

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DISHING OUT SECTION - WORK INSTRUCTION

(KC/SOP/DOC/2/WI-7)

1) Clean and sanitize the area with 100ppm chlorine.

2) Wear gloves while sorting and packing the products

3) Gloves should be changed with change of activity or every two hours. Also
change gloves if equipment or surface is touched.

4) Work tables is disinfected with 100ppm chlorinated water before use.

5) Temperature of the product after blast chilling should be recorded and

dishing/portioning out of the products should be within 45 minutes.

6) Pack and seal the products as per specification and hand over to Dispatch section.

7) Updated Product standard recipe photo album displayed kept available for ready
reference

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DISPATCH SECTION - WORK INSTRUCTION

(KC/SOP/DOC/2/WI-8)

1) All products should be loaded in clean tubs.

2) All products at the time of despatch should be as per outlet order and shortages
should be informed to the outlet staff.

3) Vehicles should be clean at the time of loading the product.

4) Vehicle should be dispatched as per the dispatch Schedule.

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GARBAGE DISPOSAL - WORK INSTRUCTION

(KC/SOP/DOC/2/WI-9)

1) All returns products are sorted. Wet and dry waste are separated.

2) It should be packed in the garbage bags accordingly.

3) The daily duKCed records are maintained by the dispatch section.

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ETP/STP - WORK INSTRUCTION

(KC/SOP/DOC/2/WI-10)

1) Daily check of the motors, if any greasing required it should be done.

2) Back wash of the filter is done and the records in maintained in the daily

work update sheet.

3) The chemical mixing in the ETP/STP plant is done after back wash.

4) The filter nets should be cleaned and kept on daily basis.

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PRE-REQUISITE
PROGRAMMES

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4. PRE-REQUISITE PROGRAMMES
(KC/SOP/DOC/2/PRP-1)

1. Primary Production
1.1 1.1.1 While considering the environment hygiene at Maverix Platforms potential
Environmental sources of contamination from the environment have been taken into account. It is
hygiene ensured that primary food production areas are free from the presence of potentially
harmful substances, which may lead to an unacceptable level of such substances in
food. Building provides sufficient barrier to hinder external dust/ smoke to enter our
operational areas.
1.2 Hygienic 1.2.1 At Maverix Platforms, the potential effect of primary activities of production on
production of food the safety and suitability of food is considered at all times to ensure the hygienic
sources production of food.
1.2.2 There are controls on contamination sources such as air, soil and water.
1.2.3 At Maverix Platforms, there is separate area each for garbage collection and
storing of chemicals, detergent etc.
1.3 Handling, 1.3.1 Set procedures are present for handling storage and transports.
storage and
transport * At Maverix Platforms the disposal of waste takes place in hygienic manner.
1.3.2 Special precautions are taken regarding time & teKC. The storage of raw, semi
processed and cooked food is done at ≤5ºC and their presetting is performed within
15ºC. The presetting of the food is completed within the time frame of 45 mins.
1.4 Cleaning, 1.4.1 Great eKChasis is given on personal hygiene that includes cleaned uniform,
maintenance trimmed hair, short nails and daily shaving.
and personal
1.4.2 Maintenance work is carried out only when no food production work is in progress.
hygiene
2. Establishment: design and facilities

2.1 Location
2.1.1 [Link] Maverix Platforms Is located near area which is neither in an environmentally
Establishments polluted area, nor in the area where industrial activity (which can pose a serious threat
to contamination of food) takes place.
*The area is not prone to infestation of pests
The area is free from solid or liquid wastes.
2.1.2 Equipment [Link] Full attention is paid on the effective maintenance and cleaning of equipments.
2.2 Premises and rooms
2.2.1 Design [Link] Special care has been taken while designing the premises to protect the cross
and layout contamination from one product to another. Maverix Platforms has been designed in
such a manner that raw food is separated from the semi processed and processed
foods. Proper covering of food is done to protect the cross contamination.

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2.2.2 Internal [Link] The internal structure of the wall is smooth, surfaces are non-absorbent and
structures and easy to clean and disinfect.
fittings
[Link] The floor of the premises has been made in such a manner that it allows
smooth draining and cleaning.
[Link] Ceilings, overhead fixtures and windows have been constructed in a manner
that they are easily cleaned. This minimizes build up of dirt on their surfaces.
2.3 Equipment
[Link] All the equipments used in the unit have been pre-designed for easy cleaning
2.3.1 General and disinfecting all the time.
[Link] All the equipments are made of high grade stainless steel metal, which is not
toxic by property.
[Link] Maverix Platforms has sufficient equipment’s which are durable and movable.
They can be easily disassembled to meet the process of maintenance, cleaning,
disinfecting, monitoring etc.
[Link] All entrance and bay areas' openings have been facilitated with air curtains and
plastic strip curtains to protect the external physical contaminations such as dust, flies,
mosquitoes etc.
2.3.2 Food [Link] The equipments which are used for various purposes such as for cooking, heat
control and treating, chilling, storing or freezing etc. have been specifically designed to achieve
monitoring the required [Link] foods as per norms and the set standards for food safety.
equipments
[Link] The equipments have been specially designed to monitor and control the desired
time and teKC.
2.4 Facilities
2.4.1 Water Supply
[Link] Maverix Platforms possess the RO water treatment plant to supply the potable
water and with maintained TDS level.
2.4.2 Drainage & [Link] Maverix Platforms possesses well defined drainage system.
Waste Disposal
Their treatment and disposal are performed under well planned system.
2.4.3 Cleaning
[Link] For the washing of equipments & utensils, Maverix Platforms is provided with
separate P/W Area, equipped with 4 sinks & hot & cold water.
2.4.4 Personnel
hygiene facilities [Link] Maverix Platforms has hand wash facility at the entrance of the production.
and toilets
[Link] There is a separate designated area for changing of personal clothes or
uniforms.
2.4.5
[Link] Maverix Platforms has three blast chiller for rapid cooling, cold rooms for
Temperature
maintaining the temperature ≤ 5ºC and for heating food the unit has steamer, gas
Control
ranges, tawa etc.
2.4.6 Air Quality & 2,4.6.1 At Maverix Platforms adequate fresh air exhaust, ventilation & air-conditioning
Ventilation system is provided

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2.4.7 Lightening [Link] The intensity and color of light in all areas are adequate to produce clear
visibility for handling the foods and identifying the cleanliness.

[Link] Lights with reflectors are covered with transparent unbreakable acrylic sheet to
protect the fall of any glass piece on foods due to breakage.
2.4.8 Storage [Link] The coKCany has a separate area for the storage of food ingredients and non-
food such as (cleaning materials, lubricants, fuels etc.) to ensure the food safety. A store
is well maintained with food and non food items on separate racks in segregated form.
[Link]. Food storage facilities have specially been designed and constructed :
# To permit adequate maintenance and cleaning;
# To avoid pest access;
# To effectively protect the foods from physical/ chemical/ microbial cross
contamination;
# To provide suitable environment to prevent spoilage.
3. Control of operation
3.1 Control of food 3.1.1 Maverix Platforms has adopted HACCP System which is to maintain the high
hazards degree of hygiene and food safety.
3.2 Key aspects of hygiene control system
3.2.1 Time and [Link] Control and cross check methods are applied for governing time and
temperature temperature at various levels such as heating, cooling and storage. These are
control essential factors for maintaining food safety. This also includes critical teKC, calibration
and verification of measuring equipments, records maintaining etc.
3.2.2
[Link] The steps of process include chilling, heat processing, and chemical
Specific
preservation etc.
process
steps
3.2.3 [Link] The testing of food is based on the Microbiological standards relevant to food
Microbiological safety; such specifications are based on Scientific principles. They also state the
and other appropriate monitoring procedures, action limits and related analytical methods.
specifications
3.2.4 [Link] It includes mainly the effective segregation of raw and unprocessed food from
Microbiological processed food.
cross contamination [Link] The processing areas are restricted or controlled.

[Link] All surfaces, utensils, equipment, fixtures and fittings are cleaned and
disinfected after they come in the contact of processed/ raw food, which is must to
prevent cross contamination.
3.2.5 Physical and
[Link] The coKCany has all well preventive systems to protect the foods from physical
chemical
and chemical hazards.
contamination
[Link] For detecting the Ferro-metals we have metal detector to trace any metal in
our finished goods.

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3.3.3 Incoming materials requirements

3.3.1 [Link] We have RMS (Raw Material Specification), which is applied before
Specifications accepting a consignment.
3.3.2 Control [Link] The fruits and vegetables are washed and disinfected with chlorinated (100
at reception PPM) water before sending for the storage. The raw materials such as non-veg
items are sent to the laboratory for the microbiological testing.
3.3.3
[Link] The stock rotation is being maintained and based on FIFO.
Stock
rotation
3.4 Packaging
3.4.1 Design and
[Link] Proper Polypropylene containers & lids, Laminated pouches are used.
materials
3.4.2 " Food -
grade" Product contact material in use, are free from any threat to health hazard.
materials and
gases
3.4.3
[Link] The coKCany is not using recycled packaging material.
Reusable
packaging
3.5 Water
3.5.1 Water in
contact with food [Link] RO treated water supply has been provided

3.5.2 Reuse of
re- circulated, [Link] Re-circulated and/ or rejected water is not used in the production area.
treated water
3.5.3 Re-use of
re-circulated, [Link]. Re-circulated and/ or non treated water is not used in any part of production.
non treated
water
3.5.4 As an
[Link] Only potable water is used as an ingredient for food processing.
ingredient
3.6 Management & supervision

3.6.1 Type of
control and [Link] Effective control and supervision are applied in functional areas all the time.
supervision
[Link] Training is iKCarted to all the staff, managers and supervisors to enhance
their knowledge related to hygiene & food safety. This enables them to judge
potential risks, type of preventive and corrective actions to be adopted for effective
monitoring and supervision.
3.7 Documentation and records

3.7.1 [Link] Appropriate teKC. Documentation & records are maintained for production,
Retain processing, presetting and receiving area. At the time of receiving the packaged
records food items,
'Best Before' is recorded. In case of loose perishables such as curd, mawa, etc, a tag
is applied with date of expiry over the bulk.
3.7.2. [Link] Documents enhance the credibility and effectiveness of the food safety

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Effectiveness control system.

and credibility

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3.8 Recall procedures
3.8.1 [Link] Products right from store to finished stage are identified with the help of
Effective receiving/ store records bearing the information of date of receipt, best before,
procedures batch number, date & quantity of issue to the production.

3.8.2 Tracing & [Link] At any step of production and operation if a food product is found to have
tracking deviation from the set standards, it is Screened to move for further step. It is then
further traced/ tracked back to identify the origin and its root cause.
3.8.3 Destroy or3.8.3.1 It is then destroyed or sent back to the supplier to replace the lot as per
reprocess our specifications to meet the norms of 'FOOD SAFETY'.
4 Establishment: maintenance and sanitation
4.1 Maintenance and cleaning
4.1.1 General [Link] Establishment and equipment are keeping the entire areas in an
appropriate state of repair and condition to:
# facilitate all sanitation procedure;
# function as intended, particularly at critical steps;
# prevents contamination of food from microbial, physical and chemical objects.
4.1.2 [Link] The cleaning and disinfection method(s) have been specified and
Cleaning documented. The water in use is of potable grade and hence it is free from
procedures hazardous microbial load to cause
and potential contamination.
methods
4.2. Cleaning programs
4.2.1 [Link] Cleaning and disinfection programs ensure that all parts of the
Specifications establishment are appropriately clean including equipment’s. This promotes:-
# documentation for cleaning programs as specifications and Schedule;
# responsibility for particular tasks;
# method and frequency of cleaning;
# monitoring arrangements.
4.2.2 [Link] Cleaning and disinfection programs are being continually and effectively
Monitoring monitored for their suitability and effectiveness. It is documented.
and
verification
4.3 Pest Control
4.3.1 General [Link] Good hygiene practices are eKCloyed to avoid creating an environment
conducive to pests. Good sanitation, inspection of incoming materials and effective
monitoring can minimize the likelihood of infestation and thereby limit the use of
insecticide and pesticide
under pest controlling.
4.3.2 4.3.2.1The condition of the building is in good condition to prevent pest access and
Preventive to eliminate potential breeding sites.
access
[Link] Special attention is paid on the cleaning and sanitization for both inside
and outside area.
4.3.3 [Link] All the food materials are stacked above the ground level in the racks and
Harborage away from the walls. Loose items are kept in well protected and closed containers.
and

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infestation
4.3.4 [Link] All areas are well monitored for pest controlling. In case of detecting any
Monitoring pest sign, immediate action is iKClemented.
and detection
4.3.5 Eradication [Link] Proper fumigation and/ or spray of insecticide is executed on inside and
outside area on daily/ weekly Scheduled basis.

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4.4 Waste management

4.4.1 Removal Suitable provision is present for the removal and storage of waste. Waste is not
and storage allowed to accumulate in food handling, food storage and other working area. The
unit has a separate room for garbage sorting and storing. The garbage is disposed
off from an outside contractor once a day, through a disposal truck with closed bin.
4.4.2 Cleaning The garbage room is appropriately cleaned and disinfected after every loading of
garbage for disposing.
4.5 Sanitation systems
4.5.1 Monitoring [Link] Effective sanitation system is being monitored for best hygiene.
4.5.2 Verification [Link] Sanitation systems are daily verified by regular inspections.
4.5.3 Review [Link] Sanitation system is regularly reviewed. Depending upon its mode of
application is altered to gain better hygiene iKCact.
5 Establishment: Personal hygiene of staff is maintained through training and on ground floor area.
personal hygiene Health records of food handlers are monitored by medical Screening yearly.
5.1 Health status
5.1.1
[Link] An eKCloyee' who is suspected or suffering from disease or illness is prone
Access
to contaminate the food, are not allowed to enter in the premises.
prevention
5.2 Illness and injuries
5.2.1 [Link] Any food handler, if suffering from-
Conditions to # jaundice
be reported
# diarrhea
# vomiting
# fever
# sore throat with fever
# visibly infected skin lesions (boils, cuts, etc.)
# discharges from the ear, eye or nose
has to report to management immediately so that he/ she can proceed for medical
examination and treatment.
5.3 Personal cleanliness
5.3.1 Protective [Link] Food handlers are maintaining high degree of personal cleanliness i.e.
clothing and wearing clean uniform daily; cover the heads with headgear, footwear, gloves and
wear sleeves to protect the food from microbial and/ or physical contamination.
5.3.2 Cuts [Link] Waterproof coverings or dressings are used for cuts and wounds.
and wounds
5.3.3 [Link] It is mandatory to wash their hands immediately after using the toilets, after
Washing handling raw food or any contaminated materials prior to resume their work in food
hands handling area. Else, it would be potential source of microbial contamination.

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5.4 Personal behavior

5.4.1 [Link] People engaged in food handling activities are refrained from such
Smoking, behavior which could result in contamination of food, for exaKCle:
eating,
sneezing # smoking
# spitting
# chewing or eating tobacco
# sneezing or coughing over unprotected food.
5.4.3 Jewelry [Link] The coKCany has foreign object and jewelry policy. The jewelry/ ornaments/
rings with stones etc. are coKCulsory to remove prior to entering the food handling
area.
5.5 Visitors
5.5.1 [Link] All visitors have to use head gear and adhere to the other norms of
Cleanliness personal hygiene before entering the food handling area.
and behavior
6 Transportation
6.1 General
6.1.1 Food is adequately protected during transportation.
6.2 Use and 6.3.1 Conveyances and containers for transporting foods are well maintained in
maintenance terms of cleanliness, hygiene and functional fitness.
6.3.2 Effective cleaning and disinfection of the containers are performed after
returning from delivery.
6.3.3 They are subject under pest controlling as per Schedule. Transport technician
cross check it's maintenance parameters and rectify on time.
7 Product information and consumer awareness

7.1 Batch
identification 7.1 Batch identification is made easy for any product recall by using batch number.

7.2 Product 7.2.1 All food products issued from store bear adequate information to enable the
information next person in the food chain how to handle, store, prepare and use the product
safely and correctly.
7.3 Labeling 7.3.1 Packed foods do possess the declaration of P.C.O. (Packaging commodity
order) rule with its batch no., date of mfg. and best before date/ month.
7.4 7.4.1 Training is iKCarted to all food handlers with the subject module of personal
Consumer and food hygiene, health care, food poisoning & control etc.
education
8. Training

8.1 Awareness
8.1.1 All personnel are made aware with their role and responsibilities for food
and
safety, health safety, SOP, personal & general hygiene, other discipline etc.
responsibilities
8.1.2 All the eKCloyees (including hygiene staff) are made aware as how to handle
cleaning materials, chemicals, equipments etc.
8.2 Training Program is planned so that all team members undergo training on various
Training topics including food safety once a year.
Programs
A record of attendance v/s topics is maintained separately.

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GARBAGE DISPOSAL PROCEDURE

(KC/SOP/DOC/2/PRP-2)

1. Garbage from Kitchen and other area is collected in garbage room.

2. Dry garbage coKCrises of plastic, paper, boxes etc,

3. Wet garbage coKCrises of food matter (Biodegradable matter)

4. All the garbage is disposed once in a day.

5. All garbage is collected in plastic bags and stored in garbage room.

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ALLEGED FOOD POISONING INVESTIGATION PROCEDURE

(KC/SOP/DOC/2/PRP-3)

1. It is possible that a food poisoning incident could occur if product is not handled
or cooked as per the guidelines.

2. Food poisoning syKCtoms can develop within 2 – 72 hours after eating a

contaminated food.

3. Food poisoning syKCtoms shall include:

 Diarrhea
 Vomiting
 Stomach ache
 Fever
 Fatigue

4. CoKCany may receive written / verbal / telephonic notification or a coKClaint of

any suspected food poisoning incident.

5. In the event an individual becomes unwell and suffers syKCtoms that can be
linked to food poisoning. An alleged food poisoning questionnaire is sent to the
customer which will help in investigation.

6. All relevant data are checked by Quality Assurance Manager right from receiving
of item to end product. All relevant data like cooking core temperature, Blast
chilling temperature, Portioning temperature, and Dispatch temperature are
collected.

7. Customer is informed based on the investigation report.

8. The Quality Assurance Head retains all investigation results and documentation
to assist in any legal action.

9. All relevant data of alleged coKClaint are collected and discussed in Quality
meetings and concerned department head and staff are briefed to take
necessary precautionary measures.

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Section No : 04
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FOREIGN OBJECT INVESTIGATION PROCEDURE

(KC/SOP/DOC/2/PRP-4)

1. The food safety standard of all products produced in the unit shall follow the
precise product specifications including cooking temperatures and handling
procedures. All personnel in the unit are responsible for ensuring food is handled
cooked and stored following correct food safety regulations.

2. All the raw material entering the unit shall be physically checked and all other
hazards i.e. Glass bottles/ cardboard boxes shall be removed or prevented from
entering production areas. Quality checks of raw material at time of receiving
shall be strictly carried out and extraneous material such as soil, worm shall be
removed by washing in 100 ppm chlorinated water.

3. All personnel handling food shall wear Head gears and Plastic gloves / sleeves
properly. Personnel working in restricted area shall strictly follow jewellery policy
and also persons entering the restricted area shall adhere to jewellery policy.

4. A foreign object is an item found within the product that should not be there.

5. Foreign Objects may include: - Hair, Plastic, Buttons, Stones, Wood, Elastic,
Insects, Glass, Paper, Metal, Rubber bands and others

6. In the event that a foreign object enters a product prior to being packed it is
possible that it could be unintentionally consumed. A foreign object found in
product may harm and possibly cause injury to the individual involved.

7. In the event that a foreign object incident in the product provided, coKClete
foreign object information on behalf of the customer capturing the person’s
name, address and foreign object sample is collected by outlet in-charge for
investigation.

8. Quality Assurance Manager is responsible for conducting a detailed investigation

for each reported foreign object incident. All investigation results shall be clearly
documented and forwarded to concerned department. Report duly filled with
corrective action taken should be returned to Q.A. department within two working
days.

9. The Q.A. department also will be responsible for investigating ready products
that are outsourced and shall report to Purchase department for further
corrective action from vendor.
10. As commitment to food safety the Quality Assurance manager shall monitor the
frequency of suspected products and number of foreign object incidents per
month, per route within a dedicated database on an on- going basis.
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Section No : 04
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Page No 64

PRODUCT RECALL
(KC/SOP/DOC/2/PRP-5)

1. Product recall is voluntary removal of food product from the line of

dispatch when there is reason to believe that product have been
adulterated or contaminated or mislabeled or is likely to cause serious
health consequences.

2. Shelf stable items have shelf life up to 15 days as per the product. Product
recalls policy has limitation as food product at time is far away from the
origin of production and/ or is either consumed or destroyed. Still product
recall will be possible within 6-8 hours.

3. Personnel responsible for product recall would be Chef - on duty.

4. In event of any deviation of processes Chef on duty can initiate product

recall as per the procedure

5. Product recall should be initiated in following cases but is not limited to (6 -12)

6. Mislabeling of Products.

7. Glass or metal fragments in the food.

8. IKCroper condition of canned food, which may have been used in production of
item.

9. Presence of a microbiological pathogen e.g. Salmonella, Listeria

monocytogenes, Clostridium botulinum.

10. Food product with unsafe pesticide residue.

11. Mould or yeast contamination

12. Spoilage due to iKCroper storage, under cooked product, off smell and off taste.

13. All suspected food items packed for dispatch are to be withdrawn
immediately and isolated.

14. Once the recall is initiated inform all concerned, terminate the recall once
the entire product is called back to the unit. Items recalled or withdrawn
should be recorded.

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15. Product recalled or withdrawn can be reworked for Despatch or destroyed
depending on the condition/ type of product as mentioned below (16- 19).

16. In case of highly unsafe conditions food items are to be discarded.

17. In case of mislabeling necessary corrective action has to be taken

before items are dispatched.

18. In case of foreign object as contaminant all affected products should be

destroyed and strictly adhere to glass, wood policy.

19. All food products are to be destroyed in case of microbiological contamination.

PROCESS FOR THE PRODUCT RECALL:

Alarm raised by Quality

Product recall call taken by Chef Abhijit (Head of Quality & Product
Development) and Chef Rajesh Rana (Head of Production)

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PRODUCT IDENTIFICATION AND TRACEABILITY

(KC/SOP/DOC/2/PRP-6)

1. All food items are prepared as per SPECIFICATION and date tagged.

2. Photo-file of menu is prepared and is kept in to Production

departments for ready reference.

3. Products are portioned and packed as per specification and labeled.

During portioning time temperatures records are maintained.

4. Products are kept in blue Tubs with proper date tag.

5. Products are handed over by production to dispatch. Products are

distributed outlet wise as per order sheet.

6. Temperatures of products are recorded at the time of dispatch by dispatch

supervisor.

7. Invoice of products being dispatched is handed over to driver while

dispatching.

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Section No : 05
Revision: 00
Page No 67

5. CLEANING AND SANITATION

PROCEDURES

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POTWASH – CLEANING PROCEDURE

(KC/SOP/DOC/2/CP-1)

 All sinks are filled with potable water up to 3/4th level.

 Leftover foods are scrapped off from the trays/utensils and are soaked in pre wash
sink for 2-3 minutes.
 Trays, utensils are soaked in detergent solution for 2-3 minutes and Scrubbed with
Scrubbing pad.
 Scrubbing is followed by rinsing the equipment with potable water in 2nd sink.
 After this, trays and utensils etc. are immersed into sink containing 100 ppm of
chlorine water for 2-3 minutes.
 All trays, utensils are then stored upside down on the clean side rack.
 Chlorine water is changed twice a shift or as and when required.

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BATTER FILLING MACHINE– CLEANING PROCEDURE

(KC/SOP/DOC/2/CP-2)

Frequency : Daily.
Daily : Thorough Scrubbing / washing

 Batter filling machine should be washed twice in a shift.

 It is first hosed with hot water.
 Then scrubbed to remove the batter particles. Finally scrubbing using Suma Detergent is
done.
 Then rinsed with potable water.
 Records should be maintained by hygiene department.

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DOUGH KNEADER MACHINE– CLEANING PROCEDURE

(KC/SOP/DOC/2/CP-3)

Frequency : Daily.
Daily : Thorough Scrubbing / washing.

 Dough kneader machine should be washed after every use.

 It is first hosed with hot water.
 Then scrubbed to remove the food particles. Finally scrubbing using Suma Detergent is
done.
 Then rinsed with potable water.
 Records should be maintained by hygiene department.

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OTHER EQUIPMENTS– CLEANING PROCEDURE

(KC/SOP/DOC/2/CP-4)

Frequency : Daily.
Daily : Thorough Scrubbing / washing.

 The equipment is disassembled. Parts are placed in designated pan/ tub.

 Product debris removed
 It is first hosed with hot water.
 Then scrubbed to remove the food particles. Finally scrubbing using Suma Detergent is
done.
 Then rinsed with potable water.
 Equipment and parts rinse with potable water. Sanitize with 200 ppm of chlorine.
 Records should be maintained by hygiene department.

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Section No : 05
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TROLLEY – CLEANING PROCEDURE

(KC/SOP/DOC/2/CP-5)

Frequency : Daily, Weekly

Daily : Wiped, Spot cleaned as
necessary Weekly : Thorough
Scrubbing / washing.

 All trolleys are thoroughly Scrubbed and washed once a week.

 All the soiled trolleys are washed in the Pot wash section.
 First, trolleys are hosed with hot water.
 Then Suma dip is then sprayed on the trolley and kept on hold for 10-15min. the it is
scrubbed Scrubbing pad.
 Trolleys are then rinsed with potable water.

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CUTTING BOARD CLEANING

(KC/SOP/DOC/2/CP-6)
Frequency: after each use

 Cutting boards are sprayed with water to remove food particles.

 Cutting boards are scrubbed with detergent solution using scrubbing pads.
 Cutting boards are then washed thoroughly in pot wash.
 Cutting boards are then disinfected with 100 ppm of chlorine by placing them
in Chlorine solution tank for 15 minutes.
 After 15 minutes cutting boards are stored on racks in the recipe section.

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HOOD CLEANING
(KC/SOP/DOC/2/CP-7)
Frequency:
Fortnightly

 Filters from the hoods are removed and dipped into the hot water having
detergent/ grill cleaner for 30-40 minutes.
 After this the filters are scrubbed and washed using high-pressure vapor jet machine.
 The filters are kept for drying.
 After removing the filters from the hoods, the grease is removed by Scrubbing with
Scrapper
/ nylon brush using hot soap water.
 The hoods are flushed with hot and clean water and wiped with clean duster.
 As the hoods are cleaned, staff re-fixes the filters.
 It is ensured that during cleaning process all safety precautions are taken by the staff.
 Records are maintained by hygiene department.

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KITCHEN CLEANING
(KC/SOP/DOC/2/CP-8)

 Thorough kitchen washing is done thrice a day

between - 7:00 am - 8:00 am
1:30 pm - 2:30 pm
9:00pm – 10:00pm
 Prior to washing, all food items are shifted to cold storage and soiled trays/ utensils
are taken to the pot wash area.
 Suma Grill is sprayed on the burnt surfaces of the cooking ranges.
 CoKClete range is scrubbed with detergent solution.
 CoKClete range is then washed with potable water using hosepipes.
 After 5 minutes all the ranges are wiped with clean dusters.

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COLD STORAGE CLEANING

(KC/SOP/DOC/2/CP-9)

Daily
 Floor is scrubbed with detergent chlorine solution.
 This is followed by washing with potable water. Then floor is mopped to dry the floor.
 Walls are spot cleaned whenever necessary.

Weekly
 All cold storages are cleaned once a week.
 Detergent and 100 ppm of chlorine solution is applied on the wall panels and
ceiling of the cold storage and wiped with dusters.
 Floor and corners of the cold storages are scrubbed thoroughly by scrubbing pad/brush.
 The cold storage door and door guards are Scrubbed and cleaned thoroughly.
 Floor and walls etc. are washed with clean potable water.
 Floor is dried by mopping.

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FLOOR CLEANING
(KC/SOP/DOC/2/CP-10)

 Prior to washing, floor is cleaned by brush to remove gross food particles and litter.
 Combined detergent and 400 ppm chlorine solution is sprinkled all over the floor.
 Floor is Scrubbed using Scrubbing brush.
 Floor is washed with plain water and then water is squeezed out using rubber squeezer.
 Floor is then dried by mopping.

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WALL CLEANING
(KC/SOP/DOC/2/CP-11)

Daily : Spot Cleaning

Weekly : Thorough
cleaning.

Daily
 Spot cleaning is done wherever required.

Weekly
 Detergent rinse solution is applied to the walls.
 The walls are cleaned and washed thoroughly with water.

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TUBS CLEANING
(KC/SOP/DOC/2/CP-12)

Frequency: after each use

 Plastic tubs are sprayed with water to remove food particles.

 Plastic tubs are scrubbed with detergent solution using Scrubbing pads.
 Plastic tubs are then washed thoroughly with water.

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