#SafetyComesFirst

You're in Safe Hands with us

Take a look at how we leave no stone unturned in ensuring food safety & hygiene.

Kitchen Sanitisation

  • Daily sanitisation of kitchen floor & cookware
  • Sanitisation of cooking equipment every 2 hours
  • Cleansing of kitchen table tops every hour

Personal Hygiene

  • Mandatory use of gloves, masks & uniforms
  • Health certificate to be produced by every kitchen member
  • Daily temperature screening of kitchen staff
  • Repeated washing of hands every 30 minutes

Raw Material Storage Protocols

  • Frozen products are stored at less than -18°C
  • Chilled products are stored at 1°C to 4°C
  • Ambient products are stored in a clean, dry place between 15°C & 25°C
  • Temperatures above 35°C are avoided for storage

Food & Grocery Handling

  • Food handling only with gloves and masks
  • Quarantine & sanitisation of all grocery packs
  • Sanitisation and pressure washing of perishables/veggies

Safe Cooking Practices

  • All food is cooked at temperatures above 95°C
  • Food is packed and sealed at temperatures over 85°C
  • We inform users to consume food within 4 hours

Secure & Robust Packaging

  • Food is safely packed in tamper-proof containers
  • Each package contains a seal of assurance
  • Use of recyclable materials as much as possible
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Singhistan

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