Are you about the kitchen your food is coming from?

At EatSure, we ensure that our partner restaurants follow 200+ stringent quality checks, while abiding by WHO set kitchen safety norms.

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Food Safety Certifications by Industry Regulatory Organisations
  1. Our partner restaurants adhere to FSSAI guidelines and ensure that your food is safe and wholesome for consumption.
  2. Some of the restaurants also observe the HACCP principles critical for food quality standards.
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200+ stringent quality checks
People Practices
1.
Always ready to serve you with clean face masks, hair nets and aprons. And of course, a smile!
2.
Keeping their cool quotient intact by maintaining a daily record of their body temperatures.
3.
All spic 'n span with the highest standards of personal hygiene - clean clothes, trimmed nails and hair.
4.
Staggered kitchen station disabling face-to-face contact of the team. Got each other's back though!
5.
Limiting the number of staff in the food preparation area. So far, so, good!
6.
Kitchen staff, trained to a T in terms of food safety measures!
7.
No awkward socialising! Ensuring social distancing from the delivery executives, who come to pick-up the order.
8.
Every kitchen employee undergoes a quarterly full body checkup by Medlife and is also issued a medical certificate. Hands that make your food have to be safe, always!
9.
Some pass the test, others take rest! Kitchen employees suffering from a disease, illness, open wounds, burns, etc. are not allowed to come in contact with the food.
10.
3 step hand wash process, ensuring hands as safe as mom's!
  • a. Using an alcohol-based rub on the palms.
  • b. Wiping it clean with fresh napkins.
  • c. Using the alcohol-based rubs again to clean hands all the way up till the elbow. Repeated every 20 mins.
11.
Prevention is better than cure! Food handlers are medically examined & inoculated against the enteric group of diseases as per recommended schedule of the vaccine once in a year to ensure that they are free from infectious, contagious and other diseases. They're also issued medical fitness certificates.
Regulatory, Statutory and safety requirements
1.
Don't worry, please weight! All restaurants adhere to calibration of weights and measurements as per Legal Metrology.
2.
Unclean, what's that? All kitchen premises are located in a clean area free from filthy surroundings and maintain an overall hygienic environment.
3.
Airy good! Food preparation, cooking /frying area is equipped with chimneys/exhausts with appropriate suction capacity to avoid smoke.
4.
No chance of safety 'leaks' with adequate water drainage and no water stagnation & accumulation.
5.
Putting the pest foot forward! Windows, doors & all other openings to outside environment are well screened with wire-mesh or insect-proof screen as applicable, to protect the premise from flies.
6.
Water, as it should be! Testing done for portability as per IS 10500:2012 by an NABL Accredited or FSSAI approved laboratory at a defined frequency.
In-Kitchen Hygiene/Safety
1.
No rust, just trust! All equipments coming in contact with food are resistant to corrosion and impervious to moisture with no toxic effect for intended use.
2.
Food storage facilities are designed and constructed to effectively protect food from contamination during storage. Not to forget, adequate maintenance and cleaning to avoid pest access and accumulation. Storage issues? They're for phones.
Processes
1.
Spot. Clean. Repeat! Clean as you go (CAYG) followed after every 1 hour and whenever required.
2.
1, 2, 3, a clean sink, you see! All restaurant kitchens follow a 3-Sink Method (Wash-Rinse-Sanitize-Dry) for all utensils and equipments.
3.
No 'pest'ering you! Kitchens routinely undergo pest control by experienced professionals.
4.
No haste with waste. All waste is segregated. Use of pedal-only dustbins, kept away from food rooms/kitchens.
5.
Always an eye on safety with 24*7 CCTV monitoring across all kitchens & storage facilities.
6.
Sanitisation/disinfection of all work surfaces, sinks and touch points every 4 hours. All squeaky clean!
7.
Differences that makes a difference! Separate items (e.g. cutting boards, knives) and preparation areas for veg. & non-veg. to avoid cross contamination of food. Also, colour coding mechanism is used to segregate these items.
8.
An effective customer complaint handling system that never hangs up on you!
9.
Trained for the task with FOSTAC training as per FSSAI requirement.
Ingredients
1.
All ingredients, follow the queue! First In, First Out for all ingredients.
2.
Veggies that boast of cleanliness! Not 1, not 2 but a 3-step sanitising process.
3.
Avoiding spoilers, always! No spoilt ingredients lie around in the kitchen.
4.
Tight security indeed! All raw pastes, sauces are stored in air-tight containers made of food grade material.
5.
No leak with RO water used for cooking of all the meals!
6.
To each its own! Raw Food/Meat/Poultry and Ready-To-Eat foods are kept separately at all times, no contamination.
7.
It’s always winter in here! All food is stored in a temperature controlled environment which is regulated by the FSS and is monitored by an audit team on a regular basis!
8.
Expiry date is real! All food packets are labelled with expiry and consumption date stickers.
9.
A separate fryer for frying veg. & non-veg. items. Appreciate the difference, we must!
10.
No mutiny against scrutiny! All raw materials are inspected at the time of receiving for food safety by the restaurants. Also, they check on spoilage and only accept ingredients in a good condition!
11.
Raw, but real! All raw materials are sourced from approved suppliers that conform to FSSAI/APEDA standards.
12.
Bath-time! Uncooked, ready-to-eat fruits & vegetables are sanitised with 50 ppm chlorinated water before cutting, peeling or serving.
Grooming of staff
1.
Caring for the ones who care for you! Adequate facilities of toilets, hand-wash basins, along with provision of adequate supply of hot & cold water, detergent/bactericidal soap, hand drying facility and nail-cutters are provided for the staff.
2.
No invisible guests in the kitchens! And for that, restaurants ensure periodic hygiene monitoring by collecting hand swabs of people handling your food and surfaces.
3.
Good folks, all shiny and bright! Mandatory nail-cut for all men and women, mandatory facial hair shaving for men, compulsory use of closed shoes that are clean and tidy.