Quality Guidelines
 
KANAKA's commitment to excellent service means ensuring a high level of quality and consistency in all our operations. Our people demonstrate their dedication to excellence daily, from the way we source our food, to how we prepare it in our kitchens, to how we serve to employees of different units / institutions across the country.

KANAKA's safety policy
As professional services organisation dedicated to excellence, KANAKA is committed to operating our business in a responsible manner. The opportunity to deliver world-class experiences, environments and outcomes is a privilege and responsibility that we work hard to protect every day. Our dedicated team members across KANAKA understand that nothing is more important than ensuring the safety of our people, customers, vendors, and contractors, and the communities we serve. Safety, quality and excellence are core values that define KANAKA, how we earn the trust, confidence and respect of our customers / partners.
 
 
KANAKA's safety commitment
We comply with food and workplace safety regulations that relate to the industries, geographies and venues where we operate.
We ensure that our purchasing through authorized suppliers, as well as our handling, cooking, service and storage practices, contribute to the safety of the food that we prepare and serve.
We regularly train our people on their important responsibilities to maintain a safe and healthy workplace and service environment.
We frequently review and enhance our food and workplace safety standards, practices and programs.
We strive to continuously improve our food and occupational safety performance.
We ensure active ownership from our people, and encourage participation from our clients, customers, partners to play a role in achieving our safety goals.
We foster a culture where all team members are well supported in their ability to reduce safety risks and prevent incidents, injuries and food borne illnesses.
We ensure that everyone has the right and obligation to stop and question any job that causes concern about their personal safety, the safety of others, or the safety of our services.
 
 
KANAKA's safety responsibility
At KANAKA, ensuring food and workplace safety is the responsibility of every team member. We empower and expect everyone at KANAKA to take pride in their role of providing safe food delivery and safe service environments. Through the shared commitment of our leadership, our teams, and the strength of our policies, standards and processes across KANAKA, we live our safety promise every day to provide quality assurance to those we serve.
 
 
Kitchen operational guidelines
The Kitchen Floor must be thoroughly cleaned and washed and moped with all corners after every major meal preparation.
All platforms must be wiped with clean wash cloths after every major meal preparation & after each use.
All Equipments should be cleaned and replaced to its predetermined place of after use.
Spillages on Floor especially oil and liquid based should be wiped immediately to avoid accidents.
The Kitchen should be kept pest-free as far as possible. This can be achieved by installing & use of Fly-catchers.
 
 
Equipments
All equipments like chopping boards, spoons, forks, plates etc should be checked monthly and the damaged ones should be replaced.
All Plates, spoons, utensils should be thoroughly cleaned with Hot Water and Wiped with Clean Cloth before Reuse and after use.
Sinks must be kept clean. Must be scrubbed daily. Dust bin must be cleaned with hot water at least once a day.
Plates/trays or food containers should be used while transporting food. Touching any part of the body should be avoided while handling food.
 
 
Raw materials
Use known and reliable sources of food when possible.
Arrange to view all fresh meat, vegetables, fruit, prior buying from local markets.
Tinned and bottled food must display a product label and a sell-by date; do not purchase split packages bloated cans.
Don't purchase food with damaged packaging, even if it is discounted.
Food has to be packed or covered during transportation from local markets.
Segregate non-food purchases (i.e. cleaning materials, utensils and equipments) from food stuffs.
 
 
Personal hygiene
The staff should be in proper uniforms and wearing caps if they are working in the kitchen.
Nails should be cut short, clean aprons should be worn while cooking. Avoid wearing flashy jewels, metal watches, and religious threads etc in cooking areas.
All staff should be wearing covered & non-skid shoes.
Smoking & spitting is banned in the kitchen.
No food should be eaten in the kitchen.
Hands should be washed and sterilized before start of work, after using the wash room.
First aid box available. Proper wound and infection control measures to be taken including highly visible.
 
 
Waste
Keep food waste and debris to a minimum in the kitchen and food preparation areas.
 
 
Disposal
Do not allow internal waste bins spill
Empty internal waste bins every two or three hours
 
HEALTH AND SAFETY MANAGEMENT SYSTEM CAFETERIA OPERATIONAL GUIDELINES
 
Hygiene
Staff should be in proper uniforms and wearing caps a must for all those who are working at the site.
Staff should maintain basic standards of personal hygiene.
Wherever possible tools or gloves are used for portioning of food in order to minimize direct food contact. Gloves must be frequently changed and all tools cleansed and sanitized between uses.
Hair nets provided and correctly worn by all staff.
Uniforms clean, laundered and correctly worn. When leaving the unit they must be removed.
Staffs with skin trouble, nose or throat problems, stomach or bowel trouble and infected wounds are not allowed to attend cafeteria service or production areas.
Keep figure nails and hair short.
Wear clean uniforms always use hair coverings.
Wash hands thoroughly before handling food after using toilet after every break.
Hand washing sinks maintained properly with paper towel and soap refilled on regular basis.
Use enclosed shoes for hygiene and safety.
Do not smoke or spit in the kitchen or food stores.
Cuts/injuries protected by water proof dressing.
Do not use large items of jewels including wrist watches.
All food items kept properly covered to avoid any contamination i.e. foreign particles.
Filtered water should be used for making juices, lassi, chaas, chutney's, etc.
All food in-process of cooking or cooked should be kept covered.
 
 
Supply
Ensure sufficient availability of lunch, snacks & dinner at cafeteria.
Ensure timely arrival of snacks, lunch, evening snacks and dinner at cafeteria.
 
 
Serving
Always maintain cleanliness of food counter.
Be polite and robust with clients.
Managers/supervisors must be present during all working hours of the client.
Service boy should take the order as per the availability of foods and ensure timely supply.
 
 
Cafeteria premise
Ensure pest free zone and inform concerned dept for necessary action
Floor drains open, clean and with grates. To include main sinks floor drainage.
Dispose uneaten food.
Dispose waste immediately. Do not store and try to resell at later period.
Empty internal waste bins every 2 to 3 hours and do not allow internal waste bins over fill. Cover outside waste bins
Arrange and disinfect internal waste bins weekly.
Utensils are to be kept clean and do not use chipped or cracked utensils.
Clean food counter surfaces between meals.
Lay table settings immediately before meal times.
 
 
Nutritional value
Frozen vegetables should be thawed properly before use.
Water in which vegetables are boiled should not be thrown away.
Vanaspati should not be used in food preparation.
Food colour should not be used.
Food of approved brands should be used to avoid the risk of adulteration.