10-Stage Mess Standard Operating Procedure (SOP)

1. Procurement & Receiving

• Purchase exclusively from pre-approved accredited vendors.
• Mandatory quality, expiry date, packaging integrity, and temperature check upon arrival.
• Maintain physical inward register for all raw deliveries.
• Strict adherence to FIFO (First In First Out) and FEFO (First Expiry First Out).

2. Storage Protocols

• Dry goods stored on heavy-duty pallets at least 6 inches off the floor.
• Demarcated storage for vegetables, dairy, meat, and cleaning chemicals.
• Daily dual-shift temperature logging of refrigerators (2°C-4°C) and freezers (-18°C).
• Bi-monthly environmental pest control records maintained.

3. Personal Hygiene Standards

Mandatory clean uniform, apron, head cap, gloves, and anti-slip safety shoes.

• Hand sanitization mandatory before work and after handling raw food.
• Strict zero-tobacco, no-smoking, and no-jewelry policy in food areas.
• Pre-employment medical fitness certificates and routine health checkups.

4. Food Preparation & Sanitation

• Vegetables washed & soaked in citrus-based formula (ITC Neem Wash).
• Color-coded cutting boards and knives for veg and non-veg items.
• Deployment of industrial-grade automatic vegetable sorting & cutting machines.
• Cooking temperature records logged above 75°C thermal threshold.

5. Food Service & Sample Retention

• Food served at hot prescribed temperatures (>65°C).
• Service counters disinfected and cleaned before every meal shift.
• Nutritional meal display board and allergen information available.
• Retention of 250g food samples for 24-48 hours per internal safety policy.

6. Cleaning & Sanitization

• Strict daily cleaning schedule for kitchen, dining hall, utensils, and equipment.
• Usage of certified food-grade sanitizers and deep cleaning weekly.
• Logged cleaning verification records displayed on kitchen doors.

7. Waste Management & Segregation

• Wet and dry waste segregation in covered color-coded bins with liners.
• Daily disposal through municipal agencies or company e-rickshaws.
• Plate food waste monitoring, audit logging, and bio-digester conversion.

8. Complaint Handling & Response

• Physical feedback register, QR code feedback system, and complaint box.
• Initial response within 10 minutes; resolution escalation within 30 minutes.
• Corrective action documented and reviewed weekly by General Manager.

9. Safety & Emergency Preparedness

• Inspected fire extinguishers and first-aid kits available on-site.
• Mandatory LPG pipeline gas leak check before every cooking shift.
• Emergency contact escalation matrix prominently displayed.

10. Documentation & Audits

Biometric staff attendance, temperature logs, cleaning checklists, vendor records, pest control reports, and corrective action registers.