HOSPITALITY • EXCELLENCE
| S.No. | FOOD HANDLING RULE | PURPOSE |
|---|---|---|
| 1 | Wash Hands Before Handling Food | Prevent contamination |
| 2 | Wear Clean Uniform & Hair Net | Maintain personal hygiene |
| 3 | Use Clean & Sanitized Equipment | Ensure food safety |
| 4 | Separate Raw & Cooked Food | Avoid cross-contamination |
| 5 | Store Food at Safe Temperature | Preserve food quality |
| 6 | Follow FIFO & FEFO | Minimize food waste |
| 7 | Use Clean Gloves When Required | Handle ready-to-eat food safely |
| 8 | Cover Food Properly | Protect from dust & insects |
| 9 | Check Expiry Dates | Ensure food safety |
| 10 | Reheat Food Above 74°C | Kill harmful bacteria |
| 11 | Keep Hot Food Above 60°C | Safe hot holding |
| 12 | Keep Cold Food Below 5°C | Safe cold storage |
NOTE: Always wash hands before and after handling food.
Never mix raw food with cooked food. Maintain safe food temperatures at all times.
Follow hygiene standards for every shift. Safe food handling = Safe customers.
