BESSTOO will confirm to the sanitary and hygienic requirement, food safety measures and other standard as specified below.

1. Food Preparation Areas

There will be no smoke nuisance in the food preparation area. Wherever cooking or frying of any kind is being done, Besstoo have installed a chimney having appropriate suction capacity as per the size of the kitchen.

2. Hand washing facilities and toilets

Besstoo have installed adequate number of wash-hand basins made of stainless steel along with soap to wash hands, with running water, and materials for cleaning hands and drying them hygienically. Clean and dry towels kept for the use of kitchen staffs.

3. Cleaning

Food areas and equipment between different tasks, especially after handling raw food shall be cleaned. A systematic cleaning schedule and instructions has been developed by the Besstoo.

4. Raw materials

  • a. Raw materials purchased from reliable and known dealers and checked for visible deterioration & off- odour.
  • b. Food ingredients segregated from materials which are evidently unfit for human consumption.
  • c. All raw materials checked & cleaned physically as well as in potable water (which is fit for consumption by humans) thoroughly.
  • d. Packaged raw material checked for expiry date/ best before/use by date, packaging integrity and storage conditions.
  • e. Raw paste, sauces etc. stored in properly covered in tight containers made of food grade material and checked regularly for fungal growth, deterioration etc.

5. Preparation of fruits/ vegetables:

  • a. Fruits and vegetables that have been protected from cross-contamination and properly conserved used.
  • b. Fruits and vegetables used after removing parts or items in poor condition.
  • c. Whole fruits and vegetables washed in potable water (which is fit for consumption by humans) before being cut, mixed with other ingredients.
  • d. Fruits and vegetables peeled, squeezed and/or cut, as appropriate, with clean equipment/ utensils made of non-absorbent food grade materials.

6. Preparation of Non-veg. Products:-

a. Raw meat and processed meat separated from other foods; items and surfaces.
b. Separate items (e.g. cutting boards, dishes, knives) and preparation area for raw meats and poultry and marine products used to avoid cross contamination of food.
c. Hands thoroughly washed before switching from preparing raw meat or poultry or marine products to any other activity.
d. Besstoo ensure proper cooking of all non veg. products.
e. Used surfaces washed with antibacterial cleaning agent, rinsed properly with water and sanitized after preparing raw meat/poultry.
f. Re-use of cooking oil avoided at Besstoo Kitchen

7. Cross-contamination

Following things done to avoid cross - contamination.
a. Raw food/ meat/poultry and ready-to-eat foods kept separate at all times.
b. Hands thoroughly washed after touching raw meat/poultry.
c. Work surfaces, chopping boards and equipments thoroughly cleaned before the preparing of food starts and after it has been used
d. Separate chopping boards and knives for raw fruit/ vegetables/ meat/poultry and ready-to-eat food used.

8. Personal Hygiene

a. High standards of personal hygiene maintained at the Kitchen.
b. Besstoo Kitchen Staff handling food wash their hands properly:
c. Besstoo Kitchen Staff working with food always wear suitable clean clothes and where necessary, wear head cover, apron, mouth musk and use gloves etc.
d. Street shoes inside the food preparation area is strictly banned while handling & preparing food.
e. Food handlers ensure careful food handling & protect food from environmental exposure.

9. Food handlers avoid following practices while handling food:

a. Chewing or smoking tobacco
b. Chewing betel nut or gums
c. Touching mouth, tongue, nose, eyes or other body parts
d. Spitting, sneezing, coughing, etc.
e. Touching ready-to-eat food with bare hands
f. Handling food and money at same time
g. Not to wear any belonging such as rings, watches or jewellery while preparing food

10. Storage

It is very important to store food properly for the purpose of food safety. Following things must be ensured:
a. Foods cooked, stored and kept at appropriate temperature
b. Raw meat/poultry stored separately from other foods
c. Vegetarian foods always stored above non-veg. foods and cooked foods above uncooked foods on separate racks in the refrigerator.
d. Food after the use by date never be used, because it might not be safe to eat.
e. Cooked food to be eaten later cooled quickly, and kept it in the fridge – it is practised to put date on food packages or containers, using stickers or any other way of identification, before keeping inside the fridge to keep track of food prepared date wise and use accordingly to minimise wastage.
f. Food with short shelf-life used first
g. Storage instructions over food packaging followed.
h. Dried foods (such as grains and pulses) stored off the floor, ideally in sealable containers, to allow proper cleaning and protection from pests.

11. Stock rotation

The rule is FIFO (first in, first out) to make sure that older food is used first. This will help to prevent wastage.

12. Special Requirements For High Risk Foods

This section deals selectively with few varieties of food which are high risk as per FSSA (Food Safety and Standard Act, 2006) and may need special attention. The type of foods covered here are as follows:
a. Cut fruits/salads, fresh juices and beverages
b. Fresh fruits /vegetables cut or juiced used immediately; however, short storage only under refrigeration in sanitized and properly covered vessels.
c. Water used in beverages potable.
d. Ice used made of potable water (which is fit for consumption by humans) only.
e. Food or beverages not stored in the same container used to store the ice intended for consumption.
f. Juice concentrates checked regularly for any fungal growth / change of colour, odour or gas formation in the bottle.
g. Containers made of food grade material used for collecting juice.
h. Clean and intact utensils/crockery & cutlery / disposables used for serving.

13. Confectionery products

a. Prepared confectionery products kept in airtight containers and displayed hygienically.
b. Cream used is stored covered under refrigeration.
c. Finished products refrigerated with proper labels indicating date of expiry.
d. Products properly wrapped/ packaged after proper cooling.
e. Only permitted food additives (colour, preservatives, flavouring agents etc.) used.

14. Foods with Gravy

No water added after cooking/reheating/boiling.

15. Fried Foods

a. Proper quality / branded oils/fats used for food preparation, frying etc.
b. Besstoo Use sealed oil only.
c. Use of oils with high trans fats (like vanaspati) avoided as far as possible.
d. Re-heating and reuse of oil avoided as far as possible. Therefore, besstoo avoid having leftover oil wherever possible.