Hygiene & food safety
Safety you canopen the door to.
For plants, hospitals and campuses, hygiene is not a feature — it is the entry requirement. We build it into every routine.
Six layers
How a clean kitchen is kept clean.
01
Licensed operations
Canteen Connect holds the licences required to operate. FSSAI Certified.
02
Receiving & storage
Ingredients are checked as they arrive and stored in an organised, clean manner with first-in, first-out discipline.
03
Clean preparation zones
Separated work areas, regular sanitising and clear routines for utensils, equipment and surfaces.
04
Staff hygiene
Uniforms, personal-hygiene routines and supervision for every food handler on site.
05
Safe water & pest control
Attention to water quality and scheduled pest-control measures in line with site requirements.
06
Daily records
Checklists, cleaning schedules and supervisor sign-offs — maintained so they are ready when an auditor or your management asks.
Audit-ready by habit
Built for GMP-minded plants and institutions.
Pharmaceutical and industrial clients expect discipline, documentation and consistency. Our routines are structured so that records exist every day — not just before an inspection. Licence documents and hygiene SOPs are available to prospective clients on request.
Clean is not a checklist
It is a culture, practised before the first order and after the last plate.
Start the conversation
Let’s look at your kitchen together.
Book a free site assessment. We visit, listen, and send you a clear, no-pressure proposal.