Open the official PDF on indianrailways.gov.in
| Circular number | Commercial Circular No. 13 of 2000 |
|---|---|
| File number | NO.2000/TGII/640/2 |
| Date | 2000-03-30 |
| Type | Commercial Circular |
| Topic | catering |
| Official PDF | indianrailways.gov.in |
IR Bulletin on Personal Hygiene ani and Food Safety food and must maintain personal hygiene and food safety.
GOVERNMENT OF INDIA MINISTRY OF RAILWAYS (RAILWAY BOARD) NO.2000/TGII/640/2 New Delhi 30.3.2000 THE GENERAL MANAGERS ALL INDIAN RAILWAYS (Commercial Circular No.13 of 2000) Sub: - IR Bulletin on Personal Hygiene ani and Food Safety Indian Railways provide service of feed and beverages as part of their passenger business. Quality of food plays an important role in customers’ satisfaction. Railways give a very high priority te provide safe and good quality food to their passengers. In the direction of our efforts to provide satisfactory catering services to our valued customers a fourteen pages bulletin on Personal Hygiene and Food Safety has been prepared which is enclosed Zonal Railways may circutate the bulletin widely amang the personnel working beth in departmental units as well as licensees managed catering units for their guidance and implementation, Please acknowledge the receipt of this bulletin. t oft Ln Shania) | Director (Catering) Railway Board —4a— . * . दि ° लि ae . : ” Indian. Railways Bull Railways Bulletin.on Personal Hygiene Personal Hygiene and Food Safety Railways cater to the requirement of food of a large number of people at stations and in trains. It is. therefore the forémost duty of every individual who is in any capacity involved in. preparation packaging _ storage or service of food to take utmost and proper care while handling food and must maintain personal hygiene and food safety. The preparation and service of food require handling of material, which is extremely vulnerable to becoming a source of contamination, thereby Jeading to spread of infection and disease. in view of the topical importance of the, subject it has beer: decided to issue general guidelines for the inforrnation of all those who are associated with the preparation and service of food and beverages at Stationsand in ‘trains. - a 1. OBJECTIVES Food quality and safety are very important for our customers. If customers are hot satisfied we lose our business. Satisfaction of customers '$ also essential for organisation's image. in the event of failure of any food sample we may be prosecuted under the Prevention of Foéd Adulteration Act, 1954. Railways should therefore ensure that: _ a) Food supplied is safe and of good quality and taste, b) Pests are controlled effectively, . Cc) Food contamination is prevented, d) Food is not wasted, - कि 6). Good working conditions are created, __Indian Railways Bulletin On Personal Hygiene & Food. Safety नल f) Basic hygiene awareness is developed, and है g) | All suppliers comply with essential hygiene requirements 2. STRATEGY ! ... Catering being labour intensive activity, food material and equipment | are. subject to handling by people at every stage of food production and | service. Railways should ensure that following action is taken to ensure personal hygiene and.food safety- , a) Creating of adequate infrastructure with safety fittings, b) Procuring of standard equipment and utensils, c) Obtaining of standard and wholesome quality raw material, d) intensifying inspections of material at the time of procurement, oe g) Proper cleaning and storage of material and raw items, f) Preparing recipes with regular research and development in order to have quality preparation and tasty food ः व g) . Using standard packaging material, h) Keeping food at appropriate temperature, i)- Disposing wastes promptly, and j) Ensuring personal hygiene 3. ACTION PLAN TO IMPROVE FOOD § PLAN TO IMPROVE FOOD SAFETY 3.1 Infrastructure Facilities - Railways should create adequate infrastructure facilities in base (eset Ort le mee th NCI AN Ra NE Indian Railways Bullatin On Personal Hygiene & Food Safety '. Som kitchens at appropriate locations with a view to supply packaged food in running. trains. Major base kitchens should have the following facilities: a) b) °) qd) 8) Ler ieee ne eee) Adequate space with separate provision for storage of raw material, cleaning and dress
Extract shown above; the full text is available in the search app.
Open this circular in the search app · Search all 4,025 documents