QUALITY CONTROL PROCESS
AT HOLACHEF

1.LICENSE

Chefs come on-board with FSSAI1 License to operate as Food Business Operator (FBO) with Holachef.

2.TRAINING

HACCP2 Training for chefs and kitchen staff at Holachef.

3.PROCESS VALIDATION

Process validation done by regular Microbiological & Chemical Analysis of Food and Water from NABL3 and/or FSSAI notified Laboratory.

4.FOOD INSPECTION

Daily food inspection (visual and tasting) by an internal team for quality and appropriate packaging for delivery.

5.SEGREGATION

Segregation of food & raw materials done in FIFO (First In First Out), FMFO (First Manufactured First Out) and FEFO (First Expire First Out) order. Non-veg and veg food stored seperately.

6.SANITATION

The vehicle and equipment are dedicated for the sole purpose of carrying and storing cooked food. They are cleaned and sanitized every day. Food grade fumigation is carried out twice a month.

7.PERSONAL HYGIENE

The food-handling staff (any person/s coming in direct or indirect contact with the food) uses gloves and head caps/gears; and maintain high levels of personal hygiene and grooming.

8.TEMPERATURE

Temperature control equipment used to keep food hot or cold while in transit on a daily basis.
a. Hot foods: ≥ 70°C
b. Cold / Chilled foods: ≤ 5°C
c. Frozen foods: ≤ -18°C

9.STORAGE

Food once packed at the kitchen remains unopened till the time it reaches the customer.

10.PACKAGING

The packaging material which is in direct contact with food is of food grade quality and non-toxic in nature. The cutlery that accompanies our food is bio-degradable, made of corn starch.

11.CHEF AUDIT

Random surprise audits by Holachef QA/QC department in the chef's kitchen to assess the implementation of Food Safety Norms.

12.VENDOR AUDIT

Vendor audits to check quality of supplies (ingredients) used in our kitchen.

Mr. Nikhil Rane (nikhil.rane@holachef.com)

Internal Food Quality Assessment / Quality Control team lead

  • Bachelor of Biotechnology with majors in Microbiology and Applied Component as Food Preservation and Processing from Mumbai University.
  • Certified in ISO 22000:2005 in FSMS and IRCA Accredited.
  • He is having 7 yrs of experience in food QA/QC in manufacturing and airline catering industry.

Glossary of terms:

FSSAI (Food Safety and Standards Authority of India) is an agency of the Ministry of Health & Family Welfare, Government of India. It lays down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. The registered chefs with Holachef implement the food safety guidelines as given in FSSAI 2011 Schedule 4.

NABL (National Accreditation Board for Testing and Calibration Laboratories) is an autonomous body under the aegis of Department of Science & Technology, Government of India, and is registered under the Societies Act.

HACCP (Hazard Analysis and Critical Control Points) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.