CSF Manual

Site Operation Process Guide

{Delivering world-class food services to people at work}

Manual Brief:
This CSF Manual applicable for all Food Service CGISS operations
has been redesigned to include all site operations requirements.

This manual is a compilation of all Service delivery and Service

Management procedures required to be followed at all Compass units
to ensure the quality of services and continuous improvement.

CSF scope is based on following:

• ISO 9001:2015, ISO 45001:2018, ISO 14001 and ISO
22000:2018
• Additional Business requirements

The version 4.0 of the manual was not covered the requirements of
HSEQ, SAP Inventory Management, Billing Experience of Customer
in Cafeteria. Therefore, only the “appropriate and must follow
business processes” have been identified and incorporated in the CSF
manual. This is the version 5.0 of the Compass Service Framework.

Compass India Support Services Pvt. Ltd, 401, 4th Floor, Tower A, Spaze I-Tech Park, Sohna Road,
Gurgaon – 122018, India.Tel: +91 124 497 5400|Dir: +91 124 497 5483 | Fax: +91 124 437 9515
CSF/FS/CGISS/v5.0
CSF Manual
Site Operation Process Guide
{Delivering world-class food services to people at work}

CSF version comprises of Operational Services Procedures, their

management and related checklist and records pertaining to the
following sections: -
• Stores Management
• Food Production
• Service Delivery
• Utility Management
• Governance
• HSEQ

All site functions shall be audited as per the processes defined and data
shall record in formats mentioned inside this CSF manual. All controlled
formats are enclosed in the manual and shall be deployed as it is at the
sites. If any change is required, that must be routed through Change
Management Procedure from Central team at Head Office.

Compass India Support Services Pvt. Ltd, 401, 4th Floor, Tower A, Spaze I-Tech Park, Sohna Road,
Gurgaon – 122018, India.Tel: +91 124 497 5400|Dir: +91 124 497 5483 | Fax: +91 124 437 9515
CSF/FS/CGISS/v5.0
CSF Manual
Site Operation Process Guide
{Delivering world-class food services to people at work}

Document Details

Document Details

Originating Company Compass Group India Support Services Pvt. Ltd

Document Number CSF/FS/CGISS

Document Version No 5.0

No of Pages 278

Next scheduled review Jun 2020

Originator / Author Parmod Walia and Shruti Ahuja

Reviewer Leadership Team & Regional Operators

Approver Harsh Trehan

Compass India Support Services Pvt. Ltd, 401, 4th Floor, Tower A, Spaze I-Tech Park, Sohna Road,
Gurgaon – 122018, India.Tel: +91 124 497 5400|Dir: +91 124 497 5483 | Fax: +91 124 437 9515
CSF/FS/CGISS/v5.0
CSF Manual
Site Operation Process Guide
{Delivering world-class food services to people at work}

Distribution List
Description Purpose

Site Operators (UM/PM) For Implementation

Regional Director, Operation

For Implementation
Manager, Head of Operation

Corporate Leadership Team For Information

Compass India Support Services Pvt. Ltd, 401, 4th Floor, Tower A, Spaze I-Tech Park, Sohna Road,
Gurgaon – 122018, India.Tel: +91 124 497 5400|Dir: +91 124 497 5483 | Fax: +91 124 437 9515
CSF/FS/CGISS/v5.0
CSF Manual
Site Operation Process Guide
{Delivering world-class food services to people at work}

5.0 CSF Manual Food Services for CGISS Operation

Approval Form
The Policies and Procedures Manual of the Food Services for CGISS operation is
reviewed annually, revised as appropriate, and has been approved as noted:
Operations Manual Document No.: CSF/FS/CGISS
Operations Manual Version: 5.0

Jul 2019 Ashwani Vohra, Parag Joshi, Nikhil Dsouza

Approval Date
VP Operation FS
Vivek Suresh, Manu Shankar, Manish Miranda,
Rajesh Mittoo
Regional Directors Operations
Arjyo Banerjee
National Chef
Rupali Gupta
Lead HSE
Ankur Jain
Finance Business Controller
Harsh Trehan
Chief People Officer
Brijesh Pandey
Chief Procurement and Supply Chain
Officer
Manish Mamtani
IT Infrastructure Program Manager

Compass India Support Services Pvt. Ltd, 401, 4th Floor, Tower A, Spaze I-Tech Park, Sohna Road,
Gurgaon – 122018, India.Tel: +91 124 497 5400|Dir: +91 124 497 5483 | Fax: +91 124 437 9515
CSF/FS/CGISS/v5.0
CSF Manual
Site Operation Process Guide
{Delivering world-class food services to people at work}

5.0 CSF Manual Food Services for CGISS Operation

Amendment Form
The Policies and Procedures Manual of the Food Services for CGISS operation is
reviewed annually, revised as appropriate, and has been approved as noted:
Operations Manual Document No.:____________________________________
Operations Manual Amended Version:_________________________________
Ashwani Vohra, Parag Joshi, Nikhil Dsouza
VP Operation FS
Amended Date Vivek Suresh, Manu Shankar, Manish Miranda,
Rajesh Mittoo
Regional Directors Operations
Arjyo Banerjee
National Chef
Rupali Gupta
Lead HSE
Ankur Jain
Finance Business Controller
Harsh Trehan
Chief People Officer
Brijesh Pandey
Chief Procurement and Supply Chain Officer
Manish Mamtani
IT Infrastructure Program Manager

Compass India Support Services Pvt. Ltd, 401, 4th Floor, Tower A, Spaze I-Tech Park, Sohna Road,
Gurgaon – 122018, India.Tel: +91 124 497 5400|Dir: +91 124 497 5483 | Fax: +91 124 437 9515
CSF/FS/CGISS/v5.0
CSF Manual Index V5.0

Department Policy Statement/SOP Checklist Format

Unit HACCP Plan Visitor Form
Workplace Health and Safety Policy Statement Jan
2018
Food Safety Policy Statement Jan 2018
Environmental Policy Statement Jan 2018
SCI Policy Statement 2017
Allergens Control Policy
Chemical Policy
Foreign Object Policy
HACCP Plan Glass Policy
Glove Policy
and Policy Jewellery Policy
Medical Policy
Policy of Personal Hygiene
Waste Disposal Policy
Wood Policy
Road Safety Policy
HACCP Policy
Visitor Policy
Mask Policy
Knife Policy

SAP Module for Store Management Vehicle Inspection Checklist Petty Cash Report
SOP Store Planning Product Hold & Expiry Log Store Planogram
SOP for Pest Control Store Cleaning Checklist Supplier Delivery Schedule
Pest Sighting Log Deep Freezer Temperature Log SAP Stock Receiving Schedule
SOP Ordering and Reordering Dry Store Temperature Log Approved Supplier List
SOP Raw Material Receiving Process Chiller Temperature Log Activity Based Job Card
SOP for Receiving of Perishable Foods Pest Control Record Sheet Receiving Record-Perishable
SOP for Receiving of Non-Perishable Foods Cleaning and Sanitization Record Receiving Record-Non-Perishable
SOP for Receiving of Non- Food Products Sorting Record
SOP for Color Coding Secondary Shelf Life Chart

SOP for Sanitization of Egg, Fruits and Vegetables Kitchen Issuing Schedule
SOP for Manual Sorting Par Stock Level sheet
SOP for Vibro Sifter Sorting Physical Inventory Sheet
SOP for C Spot Tool Handling Raw Material Specification
Procurement FEFO/FIFO
SOP for Storage of Chilled Products
& Stores SOP for Storage of Frozen Products
SOP for Storage of Dry Groceries
SOP Storage of Chemicals

SOP for digital display Temperature Monitoring

SOP for thermometer Temperature Monitoring

SOP for Internal Calibration of Thermometer

SOP for data logger
SOP for Raw Material Issuing
SOP for Inventory Management
SOP for Stacking and Storage of Provisional Food
Items
SOP for Garbage Clearance

SOP for Menu Design Kitchen Opening & Closing Checklist Food Tasting Record
SOP for Production Planning Chiller Temperature Log Production Preparation Misen Place
SOP for receipe standardization Food Storage Checklist Production Sheet
SOP for Sanitization of Chopping Board and Knife Grooming Checklist Burnt Oil Disposal Record

SOP for Cooked Food Temperature Monitoring Seasonal Veg Chart

SOP for Food tasting Recipe Card

SOP for Handlng Food Adulteration Food Temperature Monitoring
Accident Reporting Instructions Daily Food Sampling
Production SOP for TPM meter/Scrap oil Trim Trax
TMP FAQ's Food Transportation
Planning and SOP for Food Holding Food Borne Illness /Outbreak Investigation Form
Execution SOP for Trolley Food Transportation Thawing Record
SOP for Camaro Food Transportation Duty Roster
SOP for Vehicle Food Transportation TPM Meter record
SOP of thawing
SOP for Cleaning and Sanitization of Food Contact
Surfaces
SOP for Cleaning and Sanitization of Walls and
Floors
SOP for Handling the Trim Trax
SOP for Food Dispatch Plan (Logistic)
SOP for Garbage Management
 SOP for service Planning (Zonal Binder Includes) Opening & Closing Checklist Briefing & De-briefing

SOP for Service Opening and Closing Food Dispatch Sheet Cyclic Menu Table
SOP for Food Service Temperature Monitoring Staff Grooming Checklist Event Menu Template

SOP for Transfering Packed Material from Store to Duty Roster Daily Menu Template
Kitechen
Service SOP for Cleaning and Sanitization of the work Zonal Binder
station
SOP for food sampling Function Prospectus
SOP for Alleged Food Poisoning Food Sampling Record
SOP for Billing app management Menu Calorie Tag
Foodbook - Site Manual Food Service Temperature Record
SOP for event management Event Handling Flow

SOP Dish washing process Garbage Room Temperature Checklist Daily Breakage Report
SOP for Dish washing Process flow General Cleaning Checklist Chemical Dilution Chart
SOP for Pot Washing Process Grooming Checklist Dish Wash Machine Temp
SOP for POT washing process - SINK 1 Duty Roster MSDS
SOP for POT washing process - SINK 2 Cleaning Schedule
Utility SOP for Camaro Washing Process
SOP for chemical handling and Usage
SOP for Drain Cleaning
SOP for Waste Management
SOP for Area Wise Cleaning Process

Allergen Management Safety Walk Training Record

PPE Governance TBT Schedule
Training Material Chat Session
SOP Plan for Preventive Maintainence Allergen poster
HSEQ SOP for Glass Breakage Preventive Maintenance Schedule
SOP for Product Traceability CAPA format
Food Accident Handling Snag List
SOP for Food Risk Categorization Bronze Audit Report
SOP for Hand Washing Calibration reports

Document Management - Document control and

Record folder
Contract Management - Counter Wise Walk Through CSF Audit Report -
Escalation Matrix Unit Visit Checklist SLA of Contract
Governance Calendar
Client meeting minutes
Service Navigator feedback
Asset monitoring & audit process
People Management - Job Descriptions & Job Manager Walk Through Role based Job Cards, UM/PM Governance Calendar, Site
cards Training Calendar and Record
Manpower Deployment Plan, Shift handover
register,
Training planner, People (AM/Supervisor)
development plan, Succession plan, Behavior
training plan and assessment records.
Governance Compliance records (Staff Medical, Labor license,
ESI/PF law, FSSAI)
Star awards/Sambandh planner and reports
Employee records (Attendance & Other details)
On site Induction and tracking
Site Attrition tracking and actions

Performance Management (Financial & WCR and MIS Report

Operational) -
MIS Reports – Daily/ Weekly/ Monthly
Sales report
Petty cash report
Reference to ‘In-Unit Financial & Accounting
processes’
 Each of us at Compass Group has a moral obligation to safeguard each other, our customers
and the environment by aspiring to operate a safe, injury free and healthy workplace serving
food that is always safe to eat and to minimise our impact on the environment.

Our primary concern is the safety of our employees, our customers, our contractors and the
wider community by managing our people and our work practices in a safe and responsible
way. As the very minimum we will comply with all relevant legislation and approved codes of
practice.

WORKPLACE HEALTH & SAFETY

POLICY STATEMENT
To ensure best practice we have developed a common minimum operating standard and set of
behaviours which will be practiced at every location where we operate. These are based on the strictest
regulatory requirements and industry best practice and are being introduced into all our operations and
over the next five years will set the benchmark for our industry.

We will strive to continuously improve our performance and we will regularly measure compliance against
these Standards and implement performance objectives to assure our clients, customers and others who
work with us that we are operating the safest environment possible.

I have set clear objectives and targets against which we will measure and report on our health and safety
performance. Specifically, we will:

– Seek to prevent injury to any employee, customer or contractor

– Conduct a full risk assessment as soon as practical in taking on any new contract
– Consider the safety implications of our procurement decisions
– Ensure that every employee is properly trained to safely perform at work.

We will also expect similarly high standards from our suppliers and contractors.

It is my responsibility as Chief Executive to ensure that the appropriate resources, including

human and financial ones, are committed towards implementing this policy across all our
operations and communicating them to all our employees.

Our health and safety performance will be considered at every management meeting in
Compass Group and the Board will review this policy annually, to ensure that it continues to
reflect the aims and aspirations of the Company and keeps up to date with legislative
requirements. We will report annually in December on progress in our Group Corporate
Responsibility Report at: www.compass-group.com

Dominic Blakemore
Group Chief Executive
Compass Group PLC

Compass Group PLC – Workplace Health & Safety Policy Statement / December 2015 Reviewed Jan 2018
 Each of us at Compass Group has a moral obligation to safeguard each other, our customers
and the environment by aspiring to operate a safe, injury free and healthy workplace serving
food that is always safe to eat and to minimise our impact on the environment.

Our primary concern is that the food we serve is prepared to the very highest standards using
quality products and ingredients and as the very minimum we will comply with all relevant
legislation and approved codes of practice.

FOOD SAFETY POLICY STATEMENT

To ensure best practice we have developed a common minimum operating standard and set of
behaviours which will be practiced at every location we operate. These are based on sound science,
regulatory requirements, and industry best practice and are being introduced into all our operations and
over the next five years will set the benchmark for our industry.

We will regularly measure compliance against these standards and implement performance objectives to
assure our clients and customers that we are providing food which is safe to eat while meeting their
quality expectations.

Specifically, we will require that:

– Food is always prepared under sanitary conditions that do not expose it to the risk
on contamination
– All employees are provided with the information, training and tools necessary to do
their job in a hygienic and compliant manner
– Employees comply with all company food safety policies and procedures
– Management assume the role of supervision of our employees for compliance and
conformance with these Standards.

We will also expect similarly high standards from our suppliers and contractors.

It is my responsibility as Chief Executive to ensure that the appropriate resources, including human
and financial ones, are committed towards implementing this policy across all our operations
and communicating them to all our employees.

Our food safety performance will be considered at every management meeting in Compass
Group and the Board will review this policy annually, to ensure that it continues to reflect
the aims and aspirations of the Company and keeps up to date with legislative requirements.
We will report annually in December on the introduction of and compliance with these
Standards in our Group Corporate Responsibility Report at: www.compass-group.com

Dominic Blakemore
Group Chief Executive
Compass Group PLC

Compass Group PLC – Food Safety Policy Statement / December 2015 Reviewed Jan 2018
 Each of us at Compass Group has a moral obligation to safeguard each other, our customers
and the environment by aspiring to operate a safe, injury free and healthy workplace, serving
food that is always safe to eat and to minimise our impact on the environment.

As the very minimum we will comply with all relevant environmental legislation and approved
codes of practice. In locations where we are not directly responsible for plant and equipment
we will liaise with our clients to consider how best to improve the environmental performance
of our operations.

ENVIRONMENTAL POLICY STATEMENT

To ensure each of us play our part in reducing the impact of what we do on the global environment, we
have developed a common set of behaviours that are being introduced into all our operations and over
the next five years will set the benchmark for our industry.

I have set clear objectives and targets against which we will measure and report on our environmental
performance. Specifically, we will:

– Report on the implementation of and compliance with our Environmental Standards,

including food waste reduction programmes
– Reduce the water and energy used in our principal offices
– Reduce the CO2 emissions of our vehicle fleets
– Reduce waste packaging in our supply chain
– Seek to reduce food miles by increasing the use of seasonally available products
sourced from the relevant domestic market
– Ensure that all our employees are provided with the information, training and tools
necessary to implement responsible environmental practices.

We also expect similarly high standards from our suppliers and contractors.

It is my responsibility as Chief Executive to ensure that the appropriate resources, including human
and financial ones, are committed towards implementing this policy across all our operations and
communicating them to all our employees.

Our environmental performance will be considered at every management meeting in

Compass Group and the Board will review the policy annually, to ensure that it continues
to reflect the aims and inspirations of the company. We will report in December of each
year on progress in our Group Corporate Responsibility Report at: www.compass-group.com

Dominic Blakemore
Group Chief Executive
Compass Group PLC

Compass Group PLC – Environmental Policy Statement / December 2015 Reviewed Jan 2018
_____________________________________________________________

Supply Chain Integrity Policy Statement

July 2017
_____________________________________________________________

We recognise that our commercial activities impact our clients, consumers, suppliers and
those people working within our supply chain. By acting with both responsibility and
professionalism throughout our purchasing and supply chain processes, we aim to provide
safe, legal and good quality food for our customers whilst protecting and supporting our
suppliers and their employees.

The integrity of our supply chain can be affected by many factors; the key elements that
we have identified which affect both our suppliers and our customers are detailed within
this policy statement. In addition, we have further supporting policies which are referenced
in this document.

Our procurement processes are designed to select and retain suppliers through a non-
discriminatory bidding and tendering process. As a minimum, our procurement activity will
comply with the relevant food safety and Workplace health and safety standards, codes of
practice, Company regulations and standards in the countries in which we operate and will
reflect our ongoing commitment to sustainable food procurement and corporate
responsibility (CR).

Our aim is to establish mutually beneficial relationships with our suppliers. To help achieve
this and to ensure our suppliers are clear on our requirements we use our Supplier Code.
Agreement with this Code forms part of our purchasing terms and conditions for supply.

We work to identify and share best practice and knowledge and are members of various
trade associations, work with a range of partner organisations, and are engaged in several
forums with government departments, agencies and non-government organisations
(NGOs).

Our commitment to upholding integrity includes having a process to address where this
may not be happening either in our own operations or our supply chain. ‘Speak Up’ is a
group-wide programme for Compass employees and suppliers to confidentially raise their
concerns over actions or behaviour that they feel may be improper, unsafe, unethical or
illegal.

Compass Group PLC – Supply Chain Integrity Policy Statement 2017 Page 1 of 8
Responsible sourcing

The scale of our business and our global supply chain means we are committed to
maintaining a strong agenda on sourcing responsibly. We measure the success of our
business not just in financial terms but also in terms of environmental and social goals; all
elements add to the value of the company, its suppliers and employees.

Animal welfare

Compass recognises and understands concerns about the welfare of animals in our global
supply chain. As a minimum, products derived from animals must comply with all
applicable legislation relating to animal welfare in the country of production.

In addition, Compass endorses the Farm Animal Welfare Council (FAWC) Five Freedoms
principles for animal welfare which are:

1. Freedom from hunger and thirst, by ready access to water and a diet to maintain health and vigour.
2. Freedom from discomfort, by providing an appropriate environment.
3. Freedom from pain, injury or disease, by prevention or rapid diagnosis and treatment.
4. Freedom to express normal patterns of behaviour, by providing sufficient space, proper
facilities and appropriate company of the animal’s own kind.
5. Freedom from fear and distress, by ensuring conditions and treatment, which avoid mental
suffering.

To facilitate compliance to this within our global supply chain, our expectations and
requirements are explained both in our Supplier Code and local Sourcing Standards. Our
teams are trained in these and support our suppliers to manage these requirements back
in their supply chains to farms.

As part of our commitment to improving animal welfare throughout our global supply chain,
we are collaborating with partners such as Compassion in World Farming, Humane Society
International and The Humane League to establish a framework against which we can
continually improve our approach to animal welfare.

The following are our global core animal welfare beliefs:

 We believe that close confinement for livestock should be avoided wherever

possible.

Our business in the US was the first major food service company to commit to cage-
free production for all our shell eggs and liquid egg products by 2019.

By 2025 our business will source 100% cage-free shell eggs and liquid egg
products globally.

For pigs, we are working to understand the use of gestation crates and nursing crates
within our pork supply chain to identify how we can reduce and eliminate the use of
these across our business.

Compass Group PLC – Supply Chain Integrity Policy Statement 2017 Page 2 of 8
 In our US business, we have committed to phase out the use of gestation crates and
are currently working to establish timelines elsewhere across our business.

In our UK & Ireland business, when procuring imported veal we source 100% Rose or
Pink veal from group systems.

By the end of 2017, our US business will eliminate the use of veal calves confined in
crates.

 We are committed to ensuring that genetically modified or cloned animals or

their progeny are not used in our global supply chain.

 We believe that the use of growth promoting substances should be avoided at

all times.

 We believe that the use of routine antibiotics for prophylactic purposes should
be minimised and, ideally, avoided.

Whilst antibiotics are an important element of human and animal medicine our
approach is to encourage our producers to optimise welfare, health, hygiene,
husbandry and biosecurity of animals. This helps to avoid the use of antibiotic
(prophylactic or reactive) treatment unless the welfare of an animal is compromised.

 We recognise that current commercial production systems do not allow every

animal to remain entire and intact. We believe that production conditions should
be improved to allow this for the majority.

 We believe that animals should be humanely stunned prior to slaughter.

Compass also recognises the importance of diet within certain faith doctrines in a
global marketplace. As such we aim to offer a range of products that will meet these
needs and we are continually adapting our approach to address the concerns and
needs of our consumers. Where specific sourcing requirements are required for
religious diets we procure from suppliers holding the appropriate certifications that
provide assurance that the product has been manufactured, imported and distributed
in accordance with the appropriate requirements for the faith but does not compromise
product safety, legality or quality.

 We recognise that the transportation of livestock is a necessary part of current

production methods and that it can be a stressful experience for farm animals.
For these reasons, we believe in keeping transport times to a minimum, ideally
never more than 8 hours.

Our Procurement Directors and their teams in each of our businesses are accountable
for implementing the animal welfare policies in our global supply chain.

Compass Group PLC – Supply Chain Integrity Policy Statement 2017 Page 3 of 8
Deforestation Risks
We recognise that deforestation has an impact not only on the habitat of indigenous
species and people, but also on the longevity of the natural environment and in turn the
securities of our food supply chain. There are four key commodities associated with
deforestation within our global supply chain:

Palm oil

Palm oil is used in a wide variety of foods. Oil palms are highly efficient producers of high
quality, versatile oils but they only grow in the tropics, where their cultivation can have
negative impacts on the environment. Compass fully supports the work of the Roundtable
on Sustainable Palm Oil (RSPO) and actively encourages our key suppliers to do likewise.

We have set out a commitment to achieve transparency on the palm oil that is used in our
kitchens to prepare food, and move it to 100% certified sustainable palm oil from physical
supply chains by 2022.

Soy

The use of soy as an animal feed or direct food stuff has a similar impact on deforestation
as palm oil, the areas most affected being in South America. Compass is a member of the
Round Table for Responsible Soy (RTRS) initiative and we have recently embarked on a
project to understand our global ‘soy footprint’. This intention is included in our Supplier
Code.

Timber and pulp

By working through the ‘remove, replace, recycle’ hierarchy we are reducing the amount
of virgin paper and board and increasing the recycled content across the range of timber
and pulp products we use. Where available, we have switched to FSC certified paper for
our office stationery and are committed to increasing the recycled content of the disposable
paperware that we source.

Beef

We know that sourcing food products from the Amazon biome can impact on deforestation
and desertification of the region. We are committed to preventing this and actively seek to
reduce our sourcing of products such as soy or beef from this region.

Environment

As part of our sustainability programme, our Environmental Policy Statement defines the
principles and ambitions we have, to ensure both our operations and our suppliers are
acting to reduce our impact on the environment.

Human rights

Compass is committed to ensuring that all our dealings with suppliers, from the point of
search and selection through to supply and payment, are conducted in accordance with
our guiding principles of responsible and ethical trading.

Compass Group PLC – Supply Chain Integrity Policy Statement 2017 Page 4 of 8
We recognise the importance of maintaining both visibility and transparency within our
supply chain in order to protect those that work within it from potential abuse and
exploitation. We embrace the Ethical Trading Initiative (ETI) Base Code principles, and
reflect these within our Code of Business Conduct and Supplier Code.

The Base Code principles are:

• Employment is freely chosen

• Freedom of association and the right to collective bargaining is respected
• Working conditions are safe and hygienic
• Child labour shall not be used
• Living wages are paid
• Working hours are not excessive
• No discrimination is practised
• Regular employment is provided
• No harsh or inhumane treatment is allowed

We will ensure compliance with these principles through a programme of training and
communication throughout 2017 and beyond which includes: training all our buying teams
to understand and integrate the principles of responsible sourcing into their core roles and
communicating our Supplier Code to new suppliers across the business.

In addition to sharing our requirements we will focus on areas where human rights risks
may exist within our supply chain. To achieve this, we are using SEDEX (Supplier Ethical
Data Exchange) to gain better visibility of our supply chain and undertake a risk
assessment which will inform a programme of visits and assessments. We will use the
results from these to collaborate and engage with our suppliers to effect improvements.

Each year, we will also publish a Slavery & Human Trafficking statement on our corporate
website, to update stakeholders on risks identified and any remedial actions taken.

Marine conservation

Our approach to responsible and sustainable sourcing naturally extends to our fish and
seafood supply chains. We recognise there is a real need to ensure our sourcing practices
promote a thriving fish and seafood industry so that we can offer our clients a wide range
of products at competitive prices.

All fish and seafood served by us shall be from sustainable sources, with no products being
sourced which are listed on the Marine Conservation Society (MCS) ‘Fish to Avoid’ list, or
other equivalent lists.

We request our suppliers to demonstrate compliance with this through keeping records of
Total Allowable Catch (TAC) data, certification scheme certificates or scheme
membership.

We are focused on increasing the amount of certified sustainable fish we serve each year
and recognise the Marine Stewardship Council, Aquaculture Stewardship Council, GAA
Best Aquaculture Practice and GlobalGAP certification schemes. We remain committed to
increasing our purchase of certified sustainable fish to 50% of total category spend across
our global business by 2020.

Compass Group PLC – Supply Chain Integrity Policy Statement 2017 Page 5 of 8
Quality

To facilitate how we implement a common approach to supply chain risk management we

have created the Compass Global Supply Chain Integrity (SCI) Standards, against which
we measure and rank our businesses. These standards contain seven sections covering
risk mapping, supplier mapping, product specifications, product surveillance, traceability
and responsible sourcing. Each section gives detailed requirements for meeting bronze
(good), silver (better) and gold (best) level. As a minimum all businesses in the Group meet
bronze level.

Ensuring that the products we source meet the quality expected by our customers is a key
element of our Supplier Assurance process. We aim to be clear about our requirements
and include information about what is expected from a supplier to meet our requirements
in this policy, our Supplier Code, Product Specifications, Contract Terms and Conditions
and Sourcing Standards.

We use a vendor assurance and monitoring process which is a blend of self-assessment,

physical visits and audits to ensure that we have the best assurance schemes in place for
our clients and our business.

We support and accept the Global Food Safety Initiative (GFSI) certification programmes
that have been benchmarked for safe food production as well as adopting specific higher
welfare, provenance or trade schemes such as Red Tractor, Fairtrade or Soil Association.
Where appropriate industry schemes do not exist, or we believe they may not protect our
business or our clients, we will audit our suppliers against our own requirements.

Our supplier visit and audit programme is based on risk assessment covering product and
supply chain risk, vulnerability and threat criteria with highest risk suppliers typically being
visited each year by a representative for Compass. Lower risk suppliers are visited less
frequently; however self-assessment and performance monitoring processes are in place
for all risk profiles. This process ensures we know our suppliers and have visibility of their
standards meaning we can protect our businesses.

Recent industry issues have highlighted the need to ensure that what we buy is what we
get. We know our clients and consumers want a greater level of provenance and visibility
on key product areas and recognise that our global supply chain is becoming more
complex. Our traceability, speciation and testing programme for key products is focused
on where there is a risk of fraudulent activity within the supply chain.

The recently refreshed Global SCI Standards now include additional requirements aimed
at making our global supply chain more resilient to food fraud by introducing a requirement
for greater visibility of the end-to-end supply chain through risk-based supplier mapping.

We want to build lasting and meaningful relationships with our suppliers and, whilst we
usually work most closely with the last point in the supply chain before the product is
delivered to a Compass business, increasingly we also work further up our supply chains
to better manage integrity.

Compass Group PLC – Supply Chain Integrity Policy Statement 2017 Page 6 of 8
Our UK & Ireland business has partnered with a third party who provide mapping solutions
for food supply chains.

This has enabled us to have greater visibility of our entire meat and poultry supply chain
in all products, whether single ingredients or where meat or poultry is used as a
component.

Elsewhere in our business, we are assessing and adopting various mapping technologies
to improve the visibility of our food supply chain across key high-risk categories.

GM foods

We recognise that the use of genetically modified organisms or crops raises concerns for
many of our clients and consumers and is not widely accepted. We prohibit the use of any
GM or cloned animal (including progeny or descendants) products in food for direct human
consumption. We do however recognise that crops commonly used for animal feed are
heavily reliant on the use of GM modified crops to maintain supply. Therefore, within
Europe, we only accept the use of GM modified crops in our animal feed supply chain, but
not if the products are organic.

Organic foods

Our clients require a range of products within their offer and, as such, when required we
will source organic products which have been certified. All suppliers must ensure, and
demonstrate by third party verification, certificates and use of logos, that all organic
produce or manufactured products supplied to us comply with the production, quality and
traceability standards applicable in the local marketplace.

Health and Wellness

Compass recognises the impact that its supply of food can have on the health and nutrition
of its consumers. We work closely with our clients, suppliers, governments and regulators
across the world to take a lead role in responding to emerging public health issues
associated with food and diet. In addition, we work with clients and national and
international organisations to actively support specific health awareness campaigns.

In the UK business, as well as meeting governmental standards and the National Health
Service dietetic requirements, we have developed our Health and Wellbeing Strategy. The
strategy has defined several pledges which are grouped around the three pillars of
Healthier Food, Healthier Lives and Healthier Futures. The Healthier Food pledges focus
on increasing fruit and vegetable intake, and reducing calories, fat and salt from the meals
we serve. Our pledges for Healthier Food are targeted for achievement by 2020 and the
overall programme will support our clients to offer healthier options, educate their
consumers and inform them on what is in the food we serve.

Within our US business our Menus of Change programme is focused around four key
initiatives based around healthy, sustainable menus. These initiatives are: increasing
access to vegetable and fruits through focusing on plant based cooking; encouraging meat
to become a supporting role within the meal through reduction of meat portion sizes;
increasing grain consumption; and promoting health and sustainability messages through
menu planning and communication at point of choice.

Compass Group PLC – Supply Chain Integrity Policy Statement 2017 Page 7 of 8
To meet our nutritional and wellness targets, all the products we supply or ingredients we
use will be purchased against an agreed specification that will outline ingredients,
nutritional data and allergen information. This means our nutritional teams can work with
our culinary, product development and purchasing teams to create offers that combine
menu planning, labelling and nutritional information, to deliver food choices that are safe,
nutritious and balanced, and suit the lifestyle and tastes of our consumers. Our nutritional
information will always be presented in line with industry and legislative requirements.

Reporting and Review

We are committed to being transparent with how we perform against our commitments.
We recognise that our businesses and suppliers around the world are at different stages
of development, or have different priorities based on their legislative or customer needs.
As such we reflect realistic targets and timescales for delivery on the elements within this
policy statement. We will report on our progress against the commitments defined in this
policy and other related policies and programmes through our Annual Report, CR Report
and corporate website at: www.compass-group.com.

We continually monitor our industry to inform and ensure our ambitions and thinking are
current. As part of this process we encourage feedback and input from stakeholders,
clients, suppliers and other industry partners. Where updates are required, we will reflect
these back into our global supply chain through annual review of this policy statement and
its associated documents.

Dominic Blakemore
Group Chief Executive
Compass Group PLC

Compass Group PLC – Supply Chain Integrity Policy Statement 2017 Page 8 of 8
 COMPASS GROUP INDIA SUPPORT SERVICES PVT Doc. No HSEQ/HACCPPLAN/FS64
LTD
Issue Status 1.0
Revision Status 0.1
HACCP PLAN – CGISSPL Date 01.05.18

1. Flow Diagram
Incoming Raw materials

Return to Vendor
Immediately Rejected
Material

Accepted Material Raw Material Specifications

Receipt & FOOD

NON FOOD
Record

Storage in Chemical Store

Receipt &
Receiving of Perishables Record Receiving of Non-
(OPRP 1) Perishables

Fruits & Vegetable, Chilled Frozen Dry Storage

Eggs Products Products (Storage Temp
ambient)

Sanitisation of (Fruits/ Frozen Food Storage at -18 0 C

Vegetables / Eggs) in 100 Sorting, Sieving
(OPRP 3)
PPM chlorine solution (Manual)
(OPRP-2)
Chilled Food Storage at 5 0 C
(OPRP 3) Washing
(Potable Water)

Handling

Cutting Peel Waste

Personal hygiene, disinfect food
contact surfaces to avoid Infested Vegetables, fruits
Contamination with 100 ppm will be discarded in peel
waste
chlorine solution
 COMPASS GROUP INDIA SUPPORT SERVICES PVT Doc. No HSEQ/HACCPPLAN/FS64
LTD
Issue Status 1.0
Revision Status 0.1
HACCP PLAN – CGISSPL Date 01.05.18

Disinfection of (Vegetables) in Brine

solution (High Risk Vegetables, ref.
Seasonal Fruits & vegetables list)

Conditions, time, temp (ref

Storage
Secondary shelf life chart)

Cleaning & Sanitization of Water & 100 ppm chlorine

Work Stations solution for sanitizing food
contact surfaces (knives,
chopping boards etc..

Preparation of Food (Misen en

place)

Personal hygiene, disinfect food contact surfaces to avoid

Contamination with 100 ppm chlorine solution
Prep Waste
Chilled storage (OPRP-3)
(Ref. Secondary shelf life chart)
Cooking (CCP-1)
Cooking Core Temp 75 0 C at least
for 1 Min.
Over Production Waste

Dispatch
(Hot products min 70 degree C, Cold temp-below 5 degree C.)

(CCP-2)

Serve of Food (CCP-3)

Cold Holding at +5 0 C or less Hot Holding and

(Dessert at 140 C & (above+20 Service at + 63 0 C and above
C)HAZARD
acceptable
ANALYSIS

Leftover Waste
Compass Group (India) Support Services Pvt Ltd

ALLERGENS CONTROL POLICY

APPLICATION: To all Food processing areas.

OBJECTIVE: To reduce the chance of allergic reactions to the intended consumer of

food produced by CGISSPL.

We at Compass Group India have allergen control program in-place specific to our client’s
menu. In our quest to continually provide safe food we have developed this policy where in
we prepare our food without any nut oil for all our customers.

In case of any meal which contains allergens {common 8 allergens like milk, eggs, Peanuts,
Tree nuts (such as almond, cashew, walnuts), Fish (such as bass, cod, flounder), Shellfish
(such as crab, lobster, shrimp), soy, wheat} should be communicated properly in advance to
our customers.

This enables us to ensure customers safety as food allergens continue to grow as a food
safety concern. Such programs allow customers to make informed choices from the menu
and assist the caterers in dealing with potential cross contamination issues that may arise in
preparation or production of high-risk ingredients/menu items.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2019 Rev. No.: 4.0 CGISSPL/HSEQ/POLICY/04

Compass Group (India) Support Services Pvt Ltd

CHEMICAL POLICY
APPLICATION: To all Food processing areas.

OBJECTIVE: To ensure food safety during food handling.

1. At Compass Group India in our quest to reduce the risk of chemical contamination,
cleaning chemicals are not allowed to be used in the process areas when food
production is in progress.

2. All the cleaning chemicals are used under strict supervision ensuring that no cross
contamination takes place while using the chemicals when schedule cleaning tasks
are performed.

3. All the chemical used in the areas for cleaning purpose are procured from approved
supplier and MSDS is maintained.

4. Chemicals stored on the site should be under lock and key at all the times. Only
authorized person can issue chemicals. Authorized person matrix should be
followed.

5. This policy applies to all our units/process and it is also taken in to consideration
while reviewing a process and/or introducing new product/process in the
organization.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2019 Rev. No.: 4.0 CGISSPL/HSEQ/POLICY/05

Compass Group (India) Support Services Pvt Ltd

FOREIGN OBJECT POLICY

APPLICATION: To all Food processing areas.

OBJECTIVE: To prevent potential direct or indirect contamination of food by foreign

objects (in all areas). This policy is effective in preventing physical hazards, as a “part of
Food Safety Management System”.

1. Foreign objects include any glass, pieces of tube lights/bulbs, staples, string, rubber
bands, metal objects, twist-ties, hair, buttons, insect / worms, stone, poly/plastic,
piece of paper / cardboard or any other objectionable objects.

2. Hair fall is avoided by using proper head gear (cap, hairnet etc.) which completely
covers hair.

3. Food in ‘packaged form’ (cans, glass containers, tetra pack, cartons etc.) are
decanted in food grade plastic / SS containers prior to carry into food handling areas.

4. All the provisional item packets to be transferred in food grade plastic container at
the time of issuance.

5. In special cases where foreign objects cannot be eliminated or substituted, we control

the risk as much as possible so that the chances of cross contamination of food by
the foreign object is minimized (e.g., light fixtures, guarded or sealed with
unbreakable enclosures to retain all glass in the event of any breakage).

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2019 Rev. No.: 4.0 CGISSPL/HSEQ/POLICY/06

Compass Group (India) Support Services Pvt Ltd

GLASS POLICY
APPLICATION: To all Food processing areas.

OBJECTIVE: To ensure that all food production areas do not store any food items in
“glass” containers.

1. Our procurement team will try to replace glass packaging by paper where ever
possible (for all types of food materials).

2. The storekeeper / receiving in-charge, on receipt shall ensure that glass bottles are
not chipped or cracked.

3. The kitchen staff shall carry the plastic / non-glass containers to the store to be
refilled or replenished, as stores where ever feasible will not issue any product in
glass bottles.

4. All light fixtures installed in areas of food production, storage & handling to be
protected with shatter proof cover to prevent contamination in case of breakage.

5. Regular checks to be conducted on the installed glass fixtures/panes in the above-

mentioned areas during hygiene & maintenance rounds.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2018 Rev. No.: 4.0 CGISSPL/HSEQ/POLICY/07

Compass Group (India) Support Services Pvt Ltd

GLOVES POLICY
APPLICATION: To all Food handlers.

OBJECTIVE: To ensure food safety during food handling.

1. Gloves to be used as per the quality approved by ‘HSEQ’ department.

2. All food handlers should wash (with germicidal liquid soap) and dry their hands prior to wearing
gloves.
3. All food handlers must dispose and replace gloves:
a) Before starting work related to direct food handling;
b) Following breaks, visiting toilets, eating, drinking and smoking;
c) After touching potentially contaminated surfaces such as raw food products.
d) After placing hands on nose / mouth while sneezing, also after scratching skin, ear etc.
e) In all other instances where cross contamination may happen, for example, after touching
garbage bins, floor etc.
4. When use of gloves is not necessary (i.e. no direct contact of hands), it is to be ensured that only
sanitized hands and equipment such as ladles, knives, spoons etc. be used.
5. Once gloves are worn, equipment / items like tables, racks, handles and doors of the Cold rooms
(Walk Ins) or the base of the trays, tables, garbage bins etc. will not be touched.
6. All used gloves shall be discarded directly into the garbage bin.
7. Gloves must be used in conjunction with, not instead of, proper hand washing.
8. Right Gloves to be used for right application. i.e
Cut Resistant Gloves - Fruits & Vegetable Cutting
Chain mesh gloves - Chicken, Mutton or fish cutting and coconut grating purpose
Nitrile Gloves - Chemical handling
Heat Resistant Gloves - Hot Surfaces

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2018 Rev. No.: 4.0 CGISSPL/HSEQ/POLICY/08

Compass Group (India) Support Services Pvt Ltd

JEWELLERY POLICY

APPLICATION: To all Food handlers.

OBJECTIVE: To ensure that we provide safe and best quality food products to our
clients, which does not cause any harm or injury to the consumer.

All the persons handling food shall ensure that following guidelines are adhered to while
handling food.

1. Only one plain wedding ring shall be worn (rings having design or stones are not
permitted).
2. Wearing Watches, bangles, pins etc. is prohibited in food handling area for all the
staff.
3. Nail polish, any kind of tattoos or henna (mehandi) on hands is not permitted.
4. Any kind of threads (Rakhi and friendship bands etc) is not allowed while on duty.
5. Female staff should avoid using sindoor (vermilion) / kum-kum / bindi etc.
6. Ensure that all the buttons in uniform are properly fixed / stitched properly to avoid
its fall in foods.
7. Policy to be strictly followed with the visitors during their visit in Food processing
areas.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2018 Rev. No.: 4.0 CGISSPL/HSEQ/POLICY/09

Compass Group (India) Support Services Pvt Ltd

Medical Policy
(Reference Para No. 10.1.2, Part- II, Schedule - 4 of FSS Regulation, 2011)

Application: To all Food Handlers

Objectives: To ensure all the food handling employees, unit management team, clients, consumers, and
visitors entering food handling areas are free of any disease or illness transmissible through food &
beverage.
Medical fitness test requirement for food handlers as per FSSAI:
1. Physical Examination
2. Eye Test
3. Skin Examination
4. Any test required to confirm any communicable or infectious disease which the person suspected
to be suffering from on clinical examination.
5. Medical fitness test to be conducted once in a year.
6. Compliance with schedule of Vaccine to be inoculated against enteric group of diseases. regularly
vaccinated against cholera, Typhoid, Tuberculosis etc.
7. In case of an epidemic, all workers to be vaccinated irrespective of the yearly vaccination.
8. He/she is found free from any infectious or communicable diseases and the person is fit to work.

Medical Tests as per Factories Act, 1948

There is routine medical test that must be conducted for workers engaged in the premises. The provision
of medical test is also a statutory requirement under the Factories Act.
The Following medical tests must be conducted in a half-yearly basis as per Factory Act.
General Examination
1. X-Ray of abdomen
2. Urine Test
3. Blood Test
4. Stool Test for food handlers (Canteen Workers)

Health Card must be maintained for all the workers as provided in the Factories Act, 1948.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 19 Rev. No.: 3.0 CGISSPL/HSEQ/POLICY/11

Compass Group (India) Support Services Pvt Ltd

Medical Policy
(Reference Para No. 10.1.2, Part- II, Schedule - 4 of FSS Regulation, 2011)

Application: To all Food Handlers

Objectives: To ensure all the food handling employees, unit management team, clients, consumers, and
visitors entering food handling areas are free of any disease or illness transmissible through food &
beverage.
Medical fitness test requirement for food handlers as per FSSAI:
1. Physical Examination
2. Eye Test
3. Skin Examination
4. Any test required to confirm any communicable or infectious disease which the person suspected
to be suffering from on clinical examination.
5. Medical fitness test to be conducted once in a year.
6. Compliance with schedule of Vaccine to be inoculated against enteric group of diseases. regularly
vaccinated against cholera, Typhoid, Tuberculosis etc.
7. In case of an epidemic, all workers to be vaccinated irrespective of the yearly vaccination.
8. He/she is found free from any infectious or communicable diseases and the person is fit to work.

Medical Tests as per Factories Act, 1948

There is routine medical test that must be conducted for workers engaged in the premises. The provision
of medical test is also a statutory requirement under the Factories Act.
The Following medical tests must be conducted in a half-yearly basis as per Factory Act.
General Examination
1. X-Ray of abdomen
2. Urine Test
3. Blood Test
4. Stool Test for food handlers (Canteen Workers)

Health Card must be maintained for all the workers as provided in the Factories Act, 1948.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 19 Rev. No.: 3.0 CGISSPL/HSEQ/POLICY/11

Compass Group (India) Support Services Pvt Ltd

POLICY OF PERSONAL HYGIENE

APPLICATION: To all Food processing areas.

OBJECTIVE: To ensure all employees and visitors entering Food Handling areas wear
clean uniform, head gear (cap, hairnet etc.) and maintain appropriate personal hygiene and
thereby reduce the risk of cross contamination of food.

1. Clean uniforms are available always.

2. Uniforms are worn appropriate at all the times.
3. Adequate provision for segregation of clean and soiled uniform and protective
clothing.
4. Aprons are kept clean and never be used as dusting cloth.
5. Head gear (cap, hairnet etc.) completely encloses hair.
6. Finger nails are kept short / trimmed, clean and free of polish. False fingernails are
not permitted.
7. Religious thread on wrist (Rakhi/ friendship bands), hands with tattoos, mehandi
(Heena) art, nail polish, plastic bindi, vermillion powder (Kumkum powder /
sindoor) are voided in Food Handling Areas.
8. Female staff is permitted to facial make up with liquid bindi on forehead.
9. Eating and smoking are strictly restricted at designated areas.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: November 2019 Rev. No.: 4.0 CGISSPL/HSEQ/POLICY/12

Compass Group (India) Support Services Pvt Ltd

WASTE DISPOSAL POLICY

APPLICATION: To all Food processing areas.

OBJECTIVE: To handle the waste generated by the activities of CGISSPL in a safe

and eco-friendly manner.

CGISSPL follows a waste disposal policy. Under this policy:

1. The garbage generated from receiving, kitchen and food service areas are segregated
at their source of generation based on the nature of the garbage, and is collected in
colour coded garbage bins (as per CGISSPL garbage bin colour coding system) and
disposed at a defined interval to the designated place provided by the client, from
where the segregated garbage is collected by the contractor deployed from the client
side.
2. Where ever client is having their own colour coding system for garbage disposal
CGISSPL follows that system.
3. Scrap oil to be collected (if remained after production) in a separate container and
discarded through government approved vendor.
4. ETP or STP if installed, water to be tested once in six months to reduce carbon
footprints as per regulatory requirements.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2019 Rev. No.: 4.0 CGISSPL/HSEQ/POLICY/13

Compass Group (India) Support Services Pvt Ltd

WOOD POLICY

APPLICATION: To all Food processing areas.

OBJECTIVE: To ensure food safety during food handling.

1. At CGISSPL no wooden equipment i.e. knives/ ladles/ cutting & chopping board/
brushes/ wooden boxes/ pallets can be used in the process areas. This is to reduce the
foreign particles in food and reduce the risks of contamination.

2. This policy applies to all our units/ processes and it is also taken into consideration
while reviewing a process and/ or introducing new product/process/ equipment in the
organization.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2019 Rev. No.: 4.0 CGISSPL/HSEQ/POLICY/14

Compass Group (India) Support Services Pvt Ltd

ROAD SAFETY POLICY

APPLICATION: This policy is applicable to all Compass employees in India including

contractors, agencies and individuals who are under Compass’s scope, liability and
controls.

OBJECTIVE: At Compass, we are committed towards safety of our employees, customers

and contractors by rigorously implementing work safety practices. This policy document
has been developed to minimize risks and exposures associated with any kind of road
accidents. Hence, compliance with this policy is critical; to help ensure safety measures are
appropriately applied and effectively implemented within the scope.

The Company through its commitment to this policy:

• Provides road and driving safety training to its employees and contractors to raise
awareness and prevent accidents by bringing about acceptance of personal responsibility
by everybody;
• Foster a culture of positive attitude among employees towards road laws and infuse sense
of courtesy and responsibility among road users.
• Abides by all applicable road safety regulatory requirements and driving standards as set
by the government;
• Strives to eliminate road work accidents involving its employees and to influence
customers and contractors in doing the same;
• Monitors and reviews any incidents/ accidents caused and provides all support and care
on immediate basis

In turn it is the responsibility of all employees, visitors and contractors to:

• Abide by Road Safety procedures and drive their vehicle in a safe manner at all times;
• Comply with road safety requirements [valid driving license, wear helmet/ seat belts,
vehicle insurance, no drink & drive, no mobile, follow road signs, etc.] for safety of their
own and others on the road;
• Inform/ Report to their managers on any kind of road accidents, near misses and any
hazards caused during working hours;
• Be always alert of road surroundings and make others aware too on any threat or
mishaps.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: November 2019 Rev. No.: 4.0 CGISSPL/HSEQ/POLICY/16

Compass Group (India) Support Services Pvt. Ltd.

HACCP POLICY
CGISSPL IS COMMITTED TO ASSURE THE HEALTH AND SAFETY OF CONSUMERS AND OF FOOD DURING

CATERING BY CONTROLLING ALL THE PROCESSES IN PRO-ACTIVE MANNER BY IMPROVE FOOD SAFETY

STANDRADS BY UPDATING THE PROCESSES AND TECHNOLOGY.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2018 Rev. No. 4.0 CGISSPL/HSEQ/POLICY/17

Compass Group (India) Support Services Pvt Ltd

VISITOR POLICY
The purpose of this policy is to provide clear guidelines for safe and hygienic practices to be
followed by Visitors entering in the kitchen area and to ensure that certain protocols are being
maintained at every stage of this visit. It is the duty of Site Manager to ensure that all visitors
entering in the kitchen is adhering to following guidelines:

• All Visitors must undergo safety briefing before entering in the kitchen. Health declaration form to be filled.
• A visitor shall be accompanied by the Site In-charge or any authorized Compass staff nominated by Site In-charge
in the kitchen areas at all the times.
• Hairnets & beard nets (if applicable) must be worn at all the times while inside the kitchen. Hair must be completely
covered.
• Hands must be washed and sanitized prior to entering in kitchen area.
• No pens, pencils, mobile phones, cigarettes or objects of any kind are to be carried above the waist in the production
area.
• No jewelry is permitted. The only exception is a plain band ring without any intricate designs and/or stones.
• Nail polish is not permitted. If nail polish is present, gloves to be worn by the visitor.

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2019 Rev. No. 4.0 CGISSPL/HSEQ/POLICY/18

 Visitors Health Declaration Record

NAME: _______________________________________

ADDRESS: _______________________________________

_______________________________________

CONTACT NUMBER: ________________________________________

PERSON TO MEET: ________________________________________

1. Have you recently had or been a carrier of:-

o A food borne disease □ Yes □ No
o Typhoid or paratyphoid □ Yes □ No
o Tuberculosis □ Yes □ No
o Parasitic infections □ Yes □ No

2. Has any close family contact suffered from any of the above recently? □ Yes □ No

3. At present are you suffering from any of the following:-

o Diarrhea or vomiting □ Yes □ No
o Skin trouble □ Yes □ No
o Boils, sties or septic fingers □ Yes □ No
o Discharge from the ears, eyes, gums or mouth □ Yes □ No

Please give details of any other medical problems (for example recurring Gastro intestinal disorder) which may affect
the food products during your visit?

………………………………………………………………….

………………………………………………………………….

………………………………………………………………….

4. Have you been abroad recently? (past six months) □ Yes □ No

If yes, where? …………………………………………………..

I declare that all the foregoing statements are true and complete to the best of my knowledge and belief. I also hereby
agree to follow the clauses of CGISSPL Visitor Policy.

Signed: _______________________________________________ Date………………………….

Issue Date: Jan 2019 Rev. No. 4.0 CGISSPL/HSEQ/POLICY/18

Compass Group (India) Support Services Pvt Ltd

MASK POLICY
APPLICATION: To all Food and Chemical handlers.

OBJECTIVE: To ensure food safety during food and/or chemical handling.

1. Mask to be procured as per the quality specs approved by HSEQ Lead.

2. Mask to be used during handling of chemicals for cleaning/washing.
3. Food handlers who are working in Liquid Section, Fruit & Salad Section, Cold
Pantry and Service Counters should wear masks.
4. Replace mask
a. Before starting work related to food & chemical handling in the above-
mentioned areas.
b. After breaks, visiting toilets, eating, drinking & smoking.
c. After sneezing and/or sweating
5. Mask must:
a. Be well-fitted and worn according to manufacturer’s instructions.
b. Not be touched by hand while being worn
c. Worn properly behind ears, over the nose & under the cap.
d. Be removed before they become moist or visibly soiled
e. Used masks should be discarded properly.
f. Not placed in a pocket or on a clean surface

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 19 Rev. No.: 1.0 CGISSPL/HSEQ/POLICY/19

Compass Group (India) Support Services Pvt Ltd

Issue Date: Jan 19 Rev. No.: 1.0 CGISSPL/HSEQ/POLICY/19

Compass Group (India) Support Services Pvt Ltd

KNIFE POLICY
APPLICATION: To all Food handlers.

OBJECTIVE: To ensure food safety during processing and create awareness in employees
about health and safety hazards associated with handling equipment with sharp edges
including knifes.

Risk and Safety Procedures

Risk Safety Procedures

Cuts ❖ Use knife that is correct for task
❖ Carry the knife by the handle with knife pointing down
alongside your body.
❖ Knives are to be placed on sink with blade cutting edge
facing downwards and cleaned immediately – never left
them unattended in a sink.
❖ Knifes are to be stored in designated areas (preferably
magnetic holders)
❖ First aid treatment should be given immediately in case
of any cut injuries.
Food Contamination ❖ Kitchen staff must wear appropriate attire and PPEs
which includes safety foot wear, gloves and aprons.
❖ Never use same knives/chopping board for both raw and
cooked foods.
❖ Use appropriately colour coded knives:
Blue - Raw Fish & Seafood
Brown – Fresh vegetables
Green – Salads & Fruits
Red - Raw Meats
Yellow - Raw Poultry
Black: Bakery & Dairy

Emergency Procedure Seek first-aid treatment immediately if an injury is sustained

Maintenance Keep dry and clean, in a safe place when not in use.
Recommendation Keep knife sharp with sharpening tools regularly & don’t keep
in water for long time.
Documentation Document any incident and report it to your Manager/Executive
Chef immediately

Ashwani Vohra Rupali Gupta

VP, Operations-FS Lead HSEQ-FS

Issue Date: Jan 2019 Rev. No.: 1.0 CGISSPL/HSEQ/POLICY/20

Visitors Health Declaration Form
Name

Address

Contact no.
Sr. No. Particulars

1 Have you recently had or been a carrier of

• A food borne disease

• Typhoid or paratyphoid Yes No
• Tuberculosis Yes No
• Parasitic infections Yes No
• Joundice Yes No

2 Has any close family contact suffered from any of the above recently?

Mandatory Instructions:
• All Visitors must undergo safety briefing before entering in the kitchen.
• A visitor shall be accompanied by the Site Incharge or any authorized Compass staff nominated by site
incharge in the kitchen areas at all times.
• Hairnets & beard nets (If applicable) must be worn at all the times while inside the kitchen. Hairs must
3 be completely covered.
• • Hands must be washed & sanitized immediately before entry in the kitchen area.
• No pens, pencils, mobile phones, cigarettes or objects of any kind are to be carried above the waist in
the production area.
• No jewelry is permitted with the exception of a plain band ring without any stones.
• No fingernail polish is permitted. If fingernail polish is present, gloves to be worn by the Company.

Please give details of any other medical problems (for example recurring Gastro intestinal disorder.)Which may affect the food products during your visit?

Have you been in any epidimic hit country past month Yes No
(mask will be provided if any)

If yes, where? …………………………………………………..

I declare that all the foregoing statements are true and complete to the best of my knowledge and belief. I also hereby agree to follow the clause
of CGISSPL Visitor Policy.

Signed :
Date & Time:
Issue Date: March 2019 Version No.: 1.0 Rev. No.: 2.0 HSEQ-FS/PRP/05
1
SAP Portal Operating Process
User Guide

Disclaimer
The information contained in this document is confidential, privileged and only for the information of
the intended recipient and must not be published or redistributed without the prior written consent of
Compass Group India. By accessing the content of this document, you are binding yourself to the
confidentiality obligations of Compass Group India.

Type of Information Document Data

Title User Guide – SAP Portal Operating Process

Document Revision # V-1.0
Last Date Document was Updated 15/01/2019
Document Authors and Reviewers Document Reviewers Amit Majumder
Stakeholders FS & SuS Ops
 Table of Contents
1 Introduction .............................................................................................................................................................. 1
2 Login .......................................................................................................................................................................... 2
3 Delivery Schedules .................................................................................................................................................... 3
3.1 Purchase Requisition Creation .......................................................................................................................... 4
3.2 Approve Requisition .......................................................................................................................................... 6
3.3 PR to PO Conversion ......................................................................................................................................... 6
3.4 PO Approval ...................................................................................................................................................... 6
3.5 GRN Note .......................................................................................................................................................... 6
3.6 GRN Print........................................................................................................................................................... 7
3.7 Vendor Return................................................................................................................................................... 8
3.8 Goods Issue ..................................................................................................................................................... 10
4 Reporting................................................................................................................................................................. 11
4.1 Indent Report .................................................................................................................................................. 11
4.2 GRN Report ..................................................................................................................................................... 12
4.3 PO History Report ........................................................................................................................................... 13
Introduction

Compass SAP portal is a tool where sites can raise their day to day product requirements category wise.
SCM/Procurement team should ensure that all data related to supplier rate contract master should be
well updated once unit is live.

1
Login
Every unit is assigned two user ids i.e. store keeper who does activities like PR creation, GRN, GI etc.
and other one is unit manager who approves the PRs. The link of log in in SAP is given below:

asiasap01.compass-group.com

Note:

1. Login credentials are shared by SAP team once site is mobilized.

2. User can change the initial password once the details are shared by SAP team.
3. User must not share user id and password with any one.

2
Delivery Schedules
All delivery schedules and vendor lead times also should be pre- mapped. Through this tool Units can do below
mentioned activities in SAP.

1. PR creation
2. PR approval
3. GRN note (once PR to PO conversion happens in backend)
4. Vendor return
5. Goods issue

3
Purchase Requisition Creation

Once store keeper logs in system below screen appears to raise PR. Following are the steps to create the
purchase requisition:

1. Store keeper can raise two types of PR i.e. “Regular PR” and “Emergency PR”
2. Unit section will display automatically in portal.
3. Store keeper will select indent type as “Regular Indent” always, if it is an emergency requirement he
check with SCM/Procurement team first and then put emergency PR.
4. Store keeper will never put service PR.
5. Store keeper will select type and then compass product category type.

Note: Store keeper can raise PR as per the defined delivery schedules of his unit to receive the supplies
from vendors. These PRs can be raised article category wise. We have certain article categories as follows:

4
 Article type Compass Category
Compass non-food stock Compass non-perishable Compass non-food, non stock Compass perishable
Disposable Bread and backery Disposable Bread and backery
Disposable (SUS) Cold beverages Disposable (SUS) Cold beverages
Others Confectionary Others Confectionary
Others(SUS) Dry Grocery Others(SUS) Dairy
Hot beverages Fruits & vegitables
Meat & Poultry
Sea food

1. Once store keepers fill all mandatory fields he/she will view next screen where products are listed to site in week
wise showing some important fields like Item code, Brand, UOM and Unit price etc. Store keeper will select PR
week and then select article code and put qty in available window. Then he will click on calculate and it will show
calculated amount. He/she can click on preview and revise the PR also.

2. If all details ok, then store keeper will click on “Post”.

3. PR posted # 3100071310
5
Approve Requisition

Once PR is created PR will be approved. Following is the matrix of approval limits:

S.No. Designation Approval Amount (Lacs)

1. Unit Manager 5
2. State Head >5 - 10
3. VP 10
PR to PO Conversion

Once a PR is approved, PR to PO conversion happens in SAP backend on an hourly basis. For example: PO created - #
4500236443.

PO Approval

Once PO is created COP manager must approve the PO.

GRN Note

Once PO is approved by COP manager unit/store keeper can raise GRN note against PO.

1. Store keeper will click on GRN tile and search PO in PO section. Once he searches the PO, all details will
automatically appear in tile.
2. He/she will specify quantity and reason and click on post, GRN document will be posted.

6
GRN Print

1. Select the GRN Print Tile

2. Select the article Document year
3. Select the Article Document Number (GRN NO)
4. Click the Get option, then you get the results

7
Vendor Return

Store keeper can put vendor return he want to reverse the supplies of product due to some issue. Following are the
steps to Vendor Return:

1. Click on vendor return tile

2. Put date
3. Article code
4. Supplier code
5. Click on search and GRN no will display.
6. Select GRN no and put qty which you want to return and select reason.
7. Click on post and return will be done.

8
9
Goods Issue

Once GRN is done unit can issue material to kitchen.

1. Select the Goods Issue Tile.

2. Select the Category (Ex.: Bread & Bakery, Dry Grocery, Disposables, Meat & Poultry).
3. Select the Posting Date.
4. Enter the Requisition Ref. No, (Ex.: 10th Dec-2018 on Monday- 010-BMW-MON).
5. Click the Search option, then you get will be result.

6. Select √ the article.

7. Enter the Kitchen Indent Qty.
8. Click the Calculate option, per day indent value will generated systemically.
9. Click the Post Option-Then complete the Goods Issue process.
10. Once GI process complete you can get GI Document Number.

10
Reporting
Units can access some reports through this portal as follows:
• GRN report
• Goods issue report
• PO history report

Indent Report

1. Select GRN Report tab

2. Select date range of an Incident
3. Select the Compass category
4. Unit will display automatically
5. Select Status of indent

11
GRN Report

1. Select GRN Report tab.

2. Select date range.
3. Unit will display automatically.
4. Select compass categories.

12
PO History Report

1. Select PO History tab.

2. Select site code and date range to view the PO History Report.

13
 Doc No OP/SOP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Revision Status 5.0
Version Status 5.0
Issue date 15 Apr 19
STANDARD OPERATING PROCEDURE FOR -STORE
Approved By Amit Saxena and
PLANNING Ashwani Vohra

1. PURPOSE:

To explain and lay down process steps involved in Supply Chain management from Supply
receiving, Ordering, storage and Issuing to Store Managers, UM/PM, Site HSE and Operation
Managers.

2. PROCEDURE:

Store Planogram: Store planogram is required to identify the placement, stacking of dry provisional
items and for reference of new stock stacking at defined area, to identify space
for rejected or non-usable material which is clearly marked and segregated.
• It is easy to issue the material to production team in minimum time duration.

Principles:
• Food material is stored on 6” above the floor on plastic or SS palates.
• 18” Gaps or distance for Visual inspection should maintained from the walls.
• Allergen material is stored separately on SS racks and labelled.
• If any Glass material in the store, stored at lower racks, try to follow the Glass policy.
• Rejected material is stored separately and labelled.
• All the packed product is labelled with their expiry date and stacked to display the expiry
date in the front.
• All the open packet Food material should be transferred to air tight Food Grade
containers and labelled with 7 days use by date.
• Sorted material is store in air tight Food Grade containers and Labelled.
• Exceptional, Carton boxed is not allowed in Dry grocery store but from precautionary
point of view, carton should be checked at the time of receiving for moisture and
breakage. That is subject to client approval if any carton boxes you need to keep.
• Separate area for oil and Ghee above the floor always kept not greasy.
• Material should not be stored on upper shelve covers or above the 5 feet height. In case
of such need bare minimum weighed food, items can be kept-Example puffed rice
(Murmura).

Store Upkeep Guidelines:

• All stores should be lockable with limited access during Store Timings mentioned
• Items should be carried on Trolleys.
• Store Material receiving and issuance timing needs to be maintained & followed.
• Monitoring of Slow Moving and Non-Moving Materials: The Store Keeper along with
UM/PM must review slow moving and Non-Moving materials on monthly basis and
ensure necessary steps to consume or replace the materials.
• Standard Sample from procurement or best raw material from incoming supply. Put
Labeling on samples 1 month and monitor regularly to check the infestation. Place near
 to Sorting Table
• Store sorting team must refer the master samples while sorting the materials from
suppliers.
• Weighing scale calibration to be done as per weights and measures department
regulations by client or self as per the scope of work defined.

Reference Sample:

Store Management Key Requirements:

Sample Board

FEFO/FIFO Planogram

Store
Management

Daily Delivery
Sorting
Schedule

Material
Receiving By
Trained Staff

Quality Control Requirements:

 Key Factors of Quality Control
1. Raw material Specification 6. Do sorting in store as per consumption of
max. 5 days.
2. Color coded clean and sanitize Crates 7. HACCP plan: OPRP is temperature
monitoring and sorting.
3. Sorting of fruits and Vegetables during 8. OPRP 1st Chilled products temperature 0-5°C
receiving. and Froze products below -18°C.
4. Quality Checks: Best Before, FSSAI 9. Extraneous material should not be more than
License No., Batch No., Package 3%.
integrity etc.
5. Random sampling and sorting of bulk
material in bags, after confirmation
only starts receiving process.

Efficient Store management:

Remove the
damaged/spoil
ed raw material
before weight
during recieving

Quantity check Food Ordering as per

consumption
as per Invoice to avoid
Cost spoilage/expiry

Physical
inventory
regularly by UM
Action on near
to expiry
products

Foreign object control mechanism:

Transfer the
Fruits,
Dry store Issue material in Trained sorting
Vegetables,
Humidity <65% Food grade staff and well Gunny bags are
Eggs, Dairy
and temperature containers only maintained not allowed
products in store
24-28°C to Kitchen sorting station
crates from
supplier Crates

Store Governance:
 • Unit walk through daily Unit manager/store manager
• Weekly/Monthly raw material inventory by Unit Manager
• Daily Indent cost approval

Always remember: TAT (turnaround time)

• 15 days for new article mapping
• 15 days new vendor on boarding
• 3 days for GRN of PO of perishables from PO delivery date
• 7 days For GRN for nonperishables from PO delivery date
• Same day GI and GRN
• Products can be returned to supplier for any quality issue within 15 days of receiving.

Productivity tools:
• Job cards: JOB Card lays down the working plan of a store keeper as per the site
requirement. Still a basic task list & standards to be followed for the respective TASK is
followed as per below guideline.
• The JOB Card should also mention the Storekeepers duty timing, shift details & break
timings for food.

Job Card Reference Sample:

Job Card
SITE NAME
JOB No. 01 AREA COVERED STORE
JOB TITLE SK REPORTING UM
08:30-
08:30-09:00 II 15:00-16:00
Shift Time 17:30 BREAK TIMES
SMILE Clean as you go
It is part of
your Pick up litter as you go
uniform
JOB DUTIES
TIME TASK AREA OSP INSTRUCTIONS
Kitchen Department receives the Milk & Bakery items Main The delivery of Milk & Bakery Items
6:30 AM
from Vendor Store is as per indent placed by Chef
Main
As per Chef Production Plan &
8:30 AM Attends Briefing from Chef Kitche
collects the Lunch Indent
n
Main
8:30 AM Breakfast Break As per staff Staff menu
Store
The Store is labelled, Items stored
Main
9:00 AM Gets the store & walk-in Cleaned & stacked as per FIFO/LIFO, Vegetable-Fruit-
Store
Breads stored in Walk-In
Deep Needs to Check the quality &
Receives Order from Non- Veg Vendor, Receives EGGs
10:30 AM Freeze temperature check. Store the same
from vendor only on Monday for 1-Week
r in Deep Freezer, Clean EGGs
 As per daily Consumption trend at
Received the MRP stock indent for same day from Main
11:00 AM both Amigo's, BIN Card & DFC
Supervisor/UM, Sends BIN Card & DFC report Store
reports are validated by UM
Main
12:00 PM Issues the MRP Indent to Amigo As per Indent Stock is disbursed
Store
Main The next day Indent Includes-Dry
2:30 PM Receives the next day Indent from Chef
Store Store, Vegetable,
Cafete
3:00 PM Lunch Break ria As per staff Staff menu
Dining
The Indents for Veg, Fruit, Non-
Receives daily Indent from Chef by 03:30 PM Places
Main Veg, Bakery & Milk is placed by
4:00 PM Order to Vendor for Veg, Fruits, Non- Veg, Bakery &
Store Chef/UM to Store Keeper for next
Milk
day
The Indents for Veg, Fruit, Non-
Receives order delivery from Veg & fruit vendor, Main
4:30 PM Veg & Milk is placed by Chef/UM
Places EGGs order on Sunday only for 1-Week Store
to Store Keeper for next day
The indent is made by Chef/Unit
Issue Grocery, Veg, Fruit, Non- Veg & Milk for next day Main
5:00 PM Manager & submitted a previous
indent to Kitchen department Store
day by 03:30 PM

Compliance Orientation:

•Thermometer probe Calibration (Internally and Externally)

Calibration •Weighing scale Calibration (Internally and Externally)

•GI on same day as per Issued quantity (Category Wise Indent)

SAP •GRN on same day as per received quantity (Invoice/Challan)
•Daliy Sorting Tool Update

Reporting:
• Reports through SAP (GI, GRN, PR & PO, Monthly inventory closing), Daily food cost
(DFC) analysis sheet.
• Weekly and Monthly physical inventory report.
• Petty cash Summary Report Weekly.

References: Refer the Below SOP to completely understand the store management
• Display board for Master samples
• FEFO Chart
• Color Coding Chart
• Par Stock Level Sheet
• Weekly Historical consumption sheet of last regular month
• Category wise Indent Tracking sheet
• Inventory list with expiry check
• SOP Raw Material Food and Non- Food Items Receiving and Record
• SOP Raw Material Sorting (Manual and Vibro Shifter) and Sieving Record,
• SOP for Sanitization
• SOP C SPOT Tool
• SOP Temperature Monitoring (Digital Display, Thermometer and Data Logger) and
Record
• Secondary Self life chart
• SOP Chiller, Freezer and Dry Store Storage
• SOP Pest Control plan
• SOP waste managemen
 Doc No HSEQ/SOP/FS25
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.11.2018
STANDARD OPERATING PROCEDURE FOR PEST ISO 22000 Ref 7.2.3.i
CONTROL

1. PURPOSE:

This SOP is applicable throughout the premises.

2. PROCEDURE:
• Food must be covered to avoid pest infestation
• Pest sighting log must be available and updated
• Inspect all the pest control equipment’s for findings
• Cracks, crevices and defects must be reported
• The person should be able to read English in capital letters under the Insecticide Act.

PPE to be Used: Hair Net, Safety shoes

LEAD HSEQ
 Standard Operating Procedure - Ordering &
Re-Ordering

Document No. OP/SOP Version No. 5.0

Status Approved Revision Date 20 Nov 18
Issued Date 15 Apr 19 Approved By Amit Saxena & Ashwani Vohra

Purpose

To set a process for Ordering & Re-Ordering of Raw Materials (Dry Store, Perishable and Non- Perishables & HK
Chemicals)

Inputs

• APL & ASL

• Par Stock Level & Indent
• Updated Menu
• Closing Stock of raw materials
• Consumption trends sheet (SAP)

Procedure

1. Store keeper to share consumption on monthly basis by 25th for next month

2. All Purchase requisitions to be shared on monthly and weekly basis in SAP basis delivery schedule

3. All the duly signed requisition indents to reach the store by planned schedule 48 hrs before requirements
after approval from Site manager.

4. Store Keeper to take the required indent from all internal department heads and randomly check the indent
as approved by Chef/Site manager.

5. All the requirements are to be validated against approved product list.

6. Once approved, Store keeper to post weekly requisitions for Perishable and weekly requirements for dry
grocery items to central Procurement through PR.

7. Requirements for perishables shall be shared by kitchen team and dry grocery requirements will be created
through the historical consumption trend and physical stock level basis.

8. In case of any urgent, these needs to be raised through emergency Purchase requisition

9. All Emergency orders need to be approved by Unit manager

10. No supplies should be entertained without PO or directly with vendors, in case of any urgency this should
route through Supply chain team

11. No indents should be raised again for short supply items, as the previous indent will be open and the same
will be supplied by supply chain team

12. The Storekeeper will ensure that the product has enough shelf life based on the site consumption.

13. All changes in orders, preponements and post postponements needs to be routed through supply chain and
not directly with vendors and avoid oral communications
 Standard Operating Procedure - Ordering &
Re-Ordering
14. All preponements needs to be approved by state head and Supply chain lead

15. If some material is new and not mapped in SAP portal so needs to raise the concern for new article mapping
to concern team through updated store escalation matrix.

16. All new requirement, details to be shared to Unit manager and specifically new article codes will need
management approval along with state head approval to process for creation. Information to be shared to
regional procurement for procuring

17. Regional team to process the requirement within a TAT of 15 days

18. All vendors on board should be routed through approval matrix where TAT is 15 days into SAP

HAZARD CONTROL MEASURE

1. Electrical 1. Follow preventive maintenance

2. Food Safety 2. Refer Food Safety guidelines
3. Slips, Trips & fall 3. Use PPE, keep floor clean, avoid running and
Use trolley

OSP Control Point

A. Task Performers: Store Keeper

B. Task Area/ Location: Kitchen, Utility & Stores

C. Task Master: Kitchen Chef & Utility Supervisor

D. Task Approver: Chef & Unit Manager

 Standard Operating Procedure - Goods
Receiving

Document No. OP/SOP Version No. 5.0

Status Approved Revision Date 20 Nov 18
Issued Date 15 Apr 19 Approved By Amit Saxena &
Ashwani Vohra

Purpose

To ensure the raw materials/ goods are received as per required Q&Q and in the correct atmosphere

Inputs

• HSE Category Wise Receiving SOP

• Purchase Order for the delivery

Procedure

1. The Storekeeper should be aware of the specifications and agreement with the vendor for Brands, Quality
and Food Safety norms as per laid out Contract/SLA requirements. It is the responsibility of Purchase to
update the SAP from time to time on the changes in products and specifications.
2. The Storekeeper / Chef will be physically present at the time of delivery of supply at site and ensure that items
are received as per ordering sheet (PO) with quality specs.
3. Food receiving criteria to be inspected and recorded in receiving record.
4. Supplies will be received in clean crates, containers, packets and the delivery personnel of the vendors will
always be in clean attire and maintain Personal Hygiene.
5. A formal escalation process to be followed when a supplier delivery does not comply with Food Safety
Standards.
6. All receipts should duly have signed and stamped which becomes the acknowledgement copy to vendors for
payment
7. All GRN should be done completed within 48 hrs. of receipts; SAP locks the PO after 3 days for perishable and
7 days for non-perishable category from PO delivery date
8. In case of PO unlock is needed to unlock the GRN, the communication needs to be given to respective supply
chain executive
9. All locks opened are valid from 12 am to 12 am and SAP locks them automatically post this and request needs
to be raised again to open
10. All receipts should be done as per actuals and in case of short supplies also, GRN should be done on the same
day and should not keep the PO open for the receipt quantity
11. No over writing on the Delivery challan are allowed
12. No corrections are allowed after entry is done on DC, hence entries should be done properly
13. In case of short, damage and quality issue, correct reason entry should be done in GRN reasons
14. Once the balance stocks received, GRN can be opened and against the same PO, these can be entered
15. Any GRN which are carried forward to next month should be approved by COO, looping Sate head
16. All receipts deviations should be recorded on the Delivery challan or invoice and handed over to vendor on
same day of receipts
17. In case of any issue in SAP, all the queries should be routed to MDM team
18. Products judged unsatisfactory are refused. Refusal of product is documented on invoice or in DC note.
19. Any quality issue stocks identified within 15 days can be returned to vendor with proper rejection note. No
stocks will be taken beyond these days.
 Standard Operating Procedure - Goods
Receiving
HAZARD CONTROL MEASURE

1. Electrical 1. Follow preventive maintenance

2. Food Safety 2. Refer Food Safety guidelines
3. Slips, Trips & fall 3. Use PPE, keep floor clean, avoid running, Use
trolley for Material Transfer

OSP Control Point

A. Task Performers: Store Keeper

B. Task Approver: Unit Manager

 Doc No HSEQ/SOP/FS29
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.11.2018
STANDARD OPERATING PROCEDURE FOR RECEIVING ISO 22000 Ref 7.2.3.f
OF PERISHABLE FOODS

SCOPE –
This SOP is applicable to receiving area.
1. PURPOSE:

To ensure proper receiving of Perishable in line with Food Safety.

2. PROCEDURE:
Lea

Check the physical condition of Vehicle while receiving, Check the Vehicle cleaning record sheet also.

Check the quality of the vegetables on receival. Reject any product if identified spoiled/ damaged & infested. Ask
the vendor to replace the rejected quantity. Always receiving raw material on pallets/trolley.

Check the temperature requirements of chilled and frozen products through following the Pictorial Job Aids.
Check the package labeling and integrity. Segregate all Vegetables. Damaged/ spoiled should be discarded into
separate designated crates/ garbage bins.

Before the preparation sanitize all the vegetable in freshly prepared 100ppm Chlorine. solution. Contact time
should not exceed 5mins. Rinse the sanitized vegetabels in running water. Keep in perforated crate to drain out
the water. Use saline water for high rish vegetables. (25 gm salt in 45C 1 ltr water)

Store vegetebles & fruits in walk-in-cooler (Except Onion, Potato, Coconut, Pumpkin, Ginger, Papaya & Banana)
and stock the product neatly in clean crates on vegetable racks. A. Never Overstock. There should be sufficient air
flow. Mention the receiving date on every crates. Follow FIFO. Ensure the temperature of walk-in-cooler is 5oC
below.

Do not do sanitize for leafy vegetables and Store in chiller after derooting on lower rack shelve

Leafy vegetable will only be cleaning and treated before production. Ensure all receivings details in HSEQ Raw
material Receiving record for tracebility

PPE to be Used: Hair Net, Safety shoes

Record to be Used: Receiving Record Doc No. HSEQ-FS/STR/01

LEAD HSEQ
 Doc No HSEQ/SOP/FS30
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 03.04.2019
STANDARD OPERATING PROCEDURE FOR RECEIVING ISO 22000 Ref 7.2.3.f
OF NON- PERISHABLE

1. PURPOSE:

To ensure proper receiving of Non-Perishable in line with Food Safety.

2. PROCEDURE:

PPE to be Used: Hair Net, Safety shoes

Record to be Used: Receiving Record Doc No. HSEQ-FS/STR/01

LEAD HSEQ
 Doc No HSEQ/SOP/FS31
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.11.2018
STANDARD OPERATING PROCEDURE FOR ISO 22000 Ref 7.2.3.f
RECEIVING OF NON- FOOD PRODUCTS
(Chemicals, Cleaning Supplies, Disposables)

SCOPE –
This SOP is applicable to all the receiving areas.

1. PURPOSE:

To ensure proper receiving of Non-Food supply.

2. PROCEDURE:

Packed product to be checked for manufacturing/packaging , Expiry date of the product. Every
label should be printed.

Check visibily for signs of mishandling, torn edges, any visible damage, leaks & flawed seals. Do not
receive rusted, dirty, swollen, dented and opened packets or containers.

Labels should contain all the required specifications. Packing conditions should be original i.e.
chemicals should be received in original container & MSDS should always be received along with
the delivery on first instance.

Chemical Cans received without labels or torn labels should be rejected. Store all non-food items
in a designated place/area. Chemicals must be stored separately, no other food or non-food
items should be stored together.

Cleaning tools should be received as per the color coding pre defined as per Compass Guidelines.

Any packaging material or disposables should only be received if they are food grade. The food
grade sign should be available on the package it self or a food grade certificate should be
submitted by the vendor in prior.

PPE to be Used: Safety shoes

Record to be Used: Receiving Record Doc No. HSEQ-FS/STR/01

LEAD HSEQ
RECEIVING RECORDS

Quantity Visual Check

Challan Packing Expiry
Temp.
Date Time Item Description Name of the Supplier UOM No./Bill Batch No. Date (if Date (if Pkg. Veh. Cond. Remark/Corrective Actions
(ºC) Recd. Rej.
No. only) any) Cond. Clean/Uncleaned

Instruction:
A) Reject the Supply of the frozen items if signs of thawing observed (the ideal receiving temperature is - 18ºC or below).
B) Reject the Supply if the temp of fresh chilled items is 5ºC or above).
C) Receive Butchery/Dairy/Vegetables in defined colour baskets.
D) Disinfect probe after every use.
E) Reject the item/ supply if not as per SOP.
F) Check & Record manufacturing/ packaging date & expiry date.
G) Records to be maintained by Receiving in charge for every delivery of supplies

Store Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/STR/01
 Doc No HSEQ/SOP/FS33
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.11.2018
STANDARD OPERATING PROCEDURE FOR COLOR ISO 22000 Ref 7.2.3.e
CODING

SCOPE –
This SOP is applicable to all the food business operations

1. PURPOSE:

To ensure proper handling and avoiding cross contamination

2. PROCEDURE:

Raw Food Processing Food Processing

Misc-en-place, e.g. Semi-processed food, Processed food, e.g.

masala paste, cut e.g. marinated items cooked items, salad,
Raw Vegetable
Raw Shell Eggs Raw Dairy Frozen Item vegetables etc. etc. sandwich etc.
and Fruit

Put color coded day

tag as per the CGISSPL
standard immediately.

Put color coded day tag

as per the CGISSPL colour
coding system*
immediately

Use food observing the color coded tagging system as per the following protocol

Food Items Time Duration Temperature

Raw whole Vegetables & Fruits 72 hours Below 50C
Cut Vegetables & Fruits 48 hours Below 50C
Semi-Processed Foods 48 hours Below 50C
Processed Foods/ Masala 24 hours Below 50C
Paste/ Dough Mix
Raw Eggs 07 days Below 50C
Frozen Item 01 month -180C or below

Discard old food which crosses the above mentioned time and temperature limit.

*CGISSPL Color coded day tag

Monday - Blue
Tuesday - Yellow
Wednesday - Red
Thursday - Green

LEAD HSEQ
Friday - Violet
Saturday - Orange
Sunday – Black
CHOPPING BOARDS
Raw Poultry Yellow

Raw Vegetables Brown

Raw Meat Red

Cooked Food Grey

Raw Seafood Blue

Salad and Fruit Green

Dairy and Bakery White

GARBAGE BIN
Paper , Foil , Bottles Yellow

Food Leftovers Blue

Packaging Material Green

KITCHEN KNIFE
Raw Poultry Yellow

Raw Vegetables Brown

Raw Meat Red

Cooked Meat Grey

Dairy and Bakery Black

Raw Seafood Blue

Fruits and Salads Green

LEAD HSEQ
 Doc No HSEQ/SOP/FS34
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR ISO 22000 Ref 7.2.3.f
CLEANING, SANITIZATION OF FRUITS,
VEGETABLES & EGGS.

1. PURPOSE:

To reduce bacterial & viral loads from fresh materials (Fruits, vegetables & Eggs) used for Raw
Consumption & prevent from the risk of food borne illness.

2. PROCEDURE:
A. Manual
B. Vegetable Washer

Sorting of Eggs, Fruits & Vegetables: Trim from soil or spoiled materials at the time of receiving

Wash all the sorted Eggs, vegetables & fruits throughly in running potable water. Prepare chlorine
solution i.e. 1 Tab in 15 ltr= 50 PPM Solution at room temperature. Check the PPM strength by using
Chlorine Strip

Take washed fruits/vegetables and dip in chlorine solution for 5 minutes in 100 PPM or 10 Minutes in 50
PPM & dip eggs after washing for 30 seconds in 100 PPM Chlorine solution and wash 30 seconds in
running potable water.( 1suma tab in 15 L=50 ppm, 2suma tab in 15 L is 100ppm)

Rinse throughly in potable water after sanitization & store in a colour coded cleaned dry sanitized
containers/crates. (Eggs should not be stored in Vendor crates after sanitization) and Keep it on slope to
drain the water residual before storing in walk in chiller

Label date of receiving & use by date/shelf-life on the crates using day stickers. Store in a Chiller under 1-
5ºC & use within shelf-life.

Note: Never sanitize cut vegetables with Chlorine solution, Leafy vegetables will be cleaned and
sanitized at the time of receiving, that only directly stored at lower shelve of racks after de-rooting
it. Critical perishable vegetables will undergone only saline water treatment before use.

PPE to be Used: Safety shoes, Water resistive apron, Chemical resistance gloves.

Record to be Used: Doc No. HSEQ-FS/PRO/01.

LEAD HSEQ
Fruit/Vegetable/Egg Sanitization
Saline Water Treatment Record
Process
Saline Water Sanitization
Date Name of the Item Disinfection Sol. Conc. Start Time Finish Time
Treatment Done by
(100 PPM/50 PPM)
(If Applicable)

Instruction:
1. Take washed fruits/vegetables and dip in chlorine solution for 5 minutes in 100 PPM or 10 Minutes in 50 PPM & dip eggs after washing for 30 seconds in 100 PPM Chlorine solution and
wash 30 seconds in running potable water.( 1suma tab in 15 L=50 ppm, 2suma tab in 15 L is 100ppm).
2. Egg should be disinfected in butchery processing area only when no other work is going on. Ensure to rinse Eggs with plain potable water after disinfection in 100 ppm chlorine solution
with exposure time for 30 seconds max.
3. Transfer the Eggs in clean plastic trays.
4. Saline water Treatment is mandatory for high risk vegetables. Use 25 gram salt in One liters of water at 45 Degree celsius post cutting of vegetables for 5 Minutes. Saline Water
treatment will be applicable post cutting of Vegetables (Highly Infested Vegetables)
5. Vegetables to be Sanitzed - Cucumber, Carrot, Beans, Brinjal, Cauliflower,Cabbage, Coriander, Green chilly, Tomato, Leafy Vegetable after cutting,

Chef Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/PRO/01
 Doc No HSEQ/SOP/FS36
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 03.04.2019
STANDARD OPERATING PROCEDURE for Sorting ISO 22000 Ref 7.2.3.h
& Sieving

1. PURPOSE:

To ensure proper cleaning of dry grocery provisional Food items through Sorting and Sieving
procedure to avoids the physical Hazards in Semi-cooked and cooked Food Products.

2. PROCEDURE:

Sorting:

Each indented raw material to be sorted or sieved before issue for production

Cut open the primary packaging and compare the Raw dry provisional food items will Standard
Sample Board and spread the material on sorting table (articles to be sorted are mentioned in
Annexure A, List 1)

As first step of sorting remove all the non food and spoiled/cracked/infested particles. Use
appropriate PPEs for sorting raw material (Annexure A, list 2)

In second step-recheck to ensure no non food particles (Physical and biological) are present in
sorted material

Store the sorted material in food grade air tight bins with secondary shelf life tags

Sieving:

LEAD HSEQ
 Each indented bulk raw material to be sorted or sieved before issue for production

Cut open the primary packaging and sieve partial quantities with SS sieves into a food grade bin. If using vibro
sifters then sieve quantities depending on the equipment capacity (articles to be sieved are mentioned in
Annexure A, List 3)

Ensure all the non food particles are removed. Ensure right sieve size are getting utilized as per the material.

Ensure use of appropriate PPEs while sieving (Annexure A, list 4)

Store the sorted material in food grade air tight bins with secondary shelf life tags
Note: Should not do extra sorting to avoid infestation due to moisture.

List 1 List 2 List 3 List 4

(Sorting Material (PPE to be used (Sieving Material (PPE to be used
List) for sorting) List) for Sieving

Flours (atta,
Pulses Nitrile gloves maida, besan Hairnet
etc.)

Disposable Powdered
Rice Goggles
mask spices**

Spice
Whole Spices Hair nets Nitrile Gloves
blends/mixes

N95
Dry Fruits Respirator
mask

Broken Cereals*: Wheat,

Quinoa, Poha, Semolina, Apron
Idli rawa etc.

APPENDIX A
Sugar*

*Only in absence of Vibro sifters. If you have vibro sifter sieve/sort through proper sieve (mesh
size) of vibro sifter.
** Except Red chilli powder, turmeric powder and ground garam masala

LEAD HSEQ
 Manual Sieve Types:

S. No. Sieve Type Name of materials sieved S. No. Sieve Type Name of materials sieved
1 ATTA 12 STAR ANIS
A
2 MAIDA 13 ROASTED CHANA
C
3 B BESAN 14 MAGAJ
4 BLACKPEPPER WHOLE 15 POHA
5 CLOVES 16 CORRIANDER POWDER
6 METHI SEEDS 17 KITCHEN KING
7 MOONG WHOLE 18 CHANA MASALA
8 TOOR DAL 19 D IDLI RAWA
C
9 CHANA DAL 20 SOOJI
10 KABULI CHANA 21 COCNUT POWDER
11 CARDAMOM GREEN 22 SUGAR POWDER
12 STAR ANIS 23 BLACK CARDAMOM
E
24 Sugar Grain

LEAD HSEQ
 Doc No HSEQ/SOP/FS37
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0

Revision Status 0.2

Date 03.04.2019
STANDARD OPERATING PROCEDURE FOR ISO 22000 Ref 7.2.3.f
assembling & operating of Vibro Shifter

1. PURPOSE:
To define the procedure for assembling & operating vibratory sifter. This procedure is applicable to all
pulses, Crystals and powdered materials.
2. PROCEDURE:

Check the cleanliness of the Vibratory sifter before assembling.

{Shifter parts: Lower hopper, Gaskets, Sieve, Hinged clamp, Upper hopper, Top lid, S. S. (Stainless steel) ring.}
Fix gasket to the hopper support plate.

Place the lower hopper on the gasket of the hopper support plate so that the discharge chute should not
touch to the support of the sifter. Fix the hinged clamp between the lower hopper & support plate & tighten
it.

Place the SS ring on the hopper & than required sieve on the S.S ring. Place the upper hopper on the
sieve & fix the upper and the lower hopper means of hinged clamp & tighten it.

Fix the gasket on the upper hopper & place the top lid on the upper hopper. Fix them by hinged clamps.

Place the container below discharge chute of upper hopper for collection of retained/waste material &
Place another container below the discharge chute of the lower hopper for collection of screened /good
materials.

Switch ‘ON’ the main switch & starter of the sifter & than Feed the material into the charging port at an
optimum speed to avoid chocking and overflow of material from hopper.

After completion of sieving operation, put ’OFF’ starter & mains of the sifter. Remove the top lid and remove
the oversized material retained

Remove the sieve, confirm and record the integrity. Collect any adhered material on the sieve. & check
magnet for metal. For same group of products, sifter can be used as it is after cleaning with dry lint free cloth.

Record the details of sieving in daily sorting record & update at sorting tools portal.
Mesh Size Chart:

PPE to be Used: Safety shoes, Gloves, Mask & safety goggles

Record to be Used: Sorting Record Doc No. HSEQ-FS/STR/02

LEAD HSEQ
Daily Raw Provisional Items Sorting Record

Nature of FO
Available Sorted Balance FO Tracking No.
Date Product Name Vendor Name Brand Name Batch No. Physical FO* Biological FO** Sorted by Verified By
Quantity (kg) Quantity (kg) Quantity (kg) (from Online tool)
Number Type Number Type

* Physical FO means stone, hair, haystick, paper, metal, plastic, rubber, threads, glass etc.
** Biological FO means insect, insect parts, larvae, molds, weevils and worms
Instructions:
1.All sorted material needs to be transferred into containers with proper day tagging and kept separately from the unsorted material.
2. All foreign objects recovered in the sorting process must be preserved in a separate sealed packet with proper numbering.
3. This format to be used for entering data in C-SPOT Tool.
Unit Manager has to check the record forms and sign before filling.
Records to be retained for 01 year

Signature of Stores In-Charge Signature of Unit Manager

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/STR/02
 Doc No HSEQ/SOP/FS39
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.11.2018
STANDARD OPERATING PROCEDURE FOR C SPOT ISO 22000 Ref 7.2.3.f
TOOL HANDLING

SCOPE
For collection and sorting data of biological and physical contaminants batch wise and vendor wise .

PURPOSE
To minimize the probability of foreign objects the product and an easy vendor management.

PROCEDURE
• Manual sorting of the product through SS Table or an Illuminated Table or automatic sorting
through vibro sifter.
• Count the number of foreign objects category wise – Biological Hazard / Physical Hazard.
• Select the vendor on the C Spot entry page. Add the following details – Batch Number,
Sorted Quantity, Number of Foreign Objects (Biological / Physical).
• Save the entry in the C Spot tool on daily basis.

NOTE
The entry can only be made within 3 days of the purchase to track down the vendor

LEAD HSEQ
FEFO First - Expiry First - Out
Expiring
First A A
New Stock B B B A Issues Fir
st
New Stock C C C A Issues
Multiple Dates
received D C B A
Multiple Stock Expired Items
IN
With different Expiry
OUT
Dates From Multiple Stock
 Doc No HSEQ/SOP/FS41
COMPASS GROUP INDIA SUPPORT SERVICES PVT Issue Status 1.0
LTD Revision Status 0.2
Date 03.04.2019
STANDARD OPERATING PROCEDURE FOR ISO 22000 Ref 7.2.3.h
STORAGE OF FRESH & CHILLED PRODUCTS

1. PURPOSE:

To ensure proper storage of Fresh & Chilled products

2. PROCEDURE:

All fresh materials like fruits & vegetables, must be washed and sanitized and transferred from vendor crates to own
crates as per colour coding.

All the food items should be marked with Receiving dates to ensure FEFO. Use by date or Best before dates should be
written/marked on each crates and packed products.

Do not store food items on the chiller floors. The chiller temperature should always be below 5 degrees. Check the chiller
temperature before storage & at every interval of time.

Store all the food items at least six inches off the floor on clean racks, shelves or pallets that can be cleaned and
sanitized.

Storage of leafy vegetables in upright position in crate so stems should not touch to leaf. Fruits, vegetables, dairy
products, defrosting meats, marinated meats and eggs should be stored separately in the chillers.

Once the packets are opened, store products only in covered ss-containers or reseal them and mark the open date on
container. For use of open products, follow secondary shelf-life chart.

Don't put paper lining & avoid overstocking in chiller otherwise it will lead to poor chilled air circulation resulting in higher
temperatures and increased risk of spoilage and cross contamination.

Never store hot food in the chillers. This will increase the temperature of the chiller and put the other stored products in
danger zone.

In case of a common walk-in–chiller the following segregation should followed.

Top Shelf- Cooked products / lowermost shelf – Raw meats / Defrosted meats, Eggs.

Rotate stock-FEFO- First Expire or First in First Out) Fruits, vegetables, dairy products, defrosting meats, marinated meats
and eggs should be stored separately in the chillers.

Chiller cleaning and sanitization schedules should be available and strictly followed.Gaskets of the chillers should be
checked on regular basis and replaced if they are damaged.

PPE to be Used: Safety shoes

LEAD HSEQ
CHILLER TEMPERATURE RECORD

Equipment Name
Month
11
10
9
8
7
6
5
4
3
2
1
0
-1
6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10
Sign

11
10
9
8
7
6
5
4
3
2
1
0
-1
6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM
Day 11 Day 12 Day 13 Day 14 Day 15 Day 16 Day 17 Day 18 Day 19 Day 20
Sign

11
10
9
8
7
6
5
4
3
2
1
0
-1
6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM
Day 21 Day 22 Day 23 Day 24 Day 25 Day 26 Day 27 Day 28 Day 29 Day 30 Day 31
Sign

Instructions:
1. Check temperature daily (ideal operating range 1 to 5 degree Celcius) & put tick mark against the relevant temperature.
2. Report to maintainance if the refrigerator temperature is running constantly higher than 8 Degree Celsius for 24 hrs. Also remove the food to another cold storage till the time, problem is rectified.

Chef Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/STR/04
CHILLER TEMPERATURE RECORD

Equipment Name
Month
11
10
9
8
7
6
5
4
3
2
1
0
-1
6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10
Sign

11
10
9
8
7
6
5
4
3
2
1
0
-1
6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM
Day 11 Day 12 Day 13 Day 14 Day 15 Day 16 Day 17 Day 18 Day 19 Day 20
Sign

11
10
9
8
7
6
5
4
3
2
1
0
-1
6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM
Day 21 Day 22 Day 23 Day 24 Day 25 Day 26 Day 27 Day 28 Day 29 Day 30 Day 31
Sign

Instructions:
1. Check temperature daily (ideal operating range 1 to 5 degree Celcius) & put tick mark against the relevant temperature.
2. Report to maintainance if the refrigerator temperature is running constantly higher than 8 Degree Celsius for 24 hrs. Also remove the food to another cold storage till the time, problem is rectified.

Chef Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/STR/04
 Doc No HSEQ/SOP/FS43
COMPASS GROUP INDIA SUPPORT SERVICES PVT Issue Status 1.0
LTD Revision Status 0.2
Date 03.04.2019
STANDARD OPERATING PROCEDURE FOR ISO 22000 Ref 7.2.3.h
STORAGE OF FROZEN PRODUCTS

1. PURPOSE:

To ensure proper storage of frozen products in accordance to Food Safety.

2. PROCEDURE:

All the frozen raw food items should be written/marked with Best before dates on each crates and packed
products. Frozen products should be stored in their original packets.

The freezer temperature should always be below (-18)OC and hard frozen. Check the freezer temperature
before storage & at every interval of time.

The frozen items should not be held at Room temperature for more than 15 minutes.

Never refreeze thawed food. Refreezing of frozen products can lead to damage the food quality .

Once the packets are opened,don't re-freeze. Store it in a chiller with proper labelling i.e. opening date & use
by date as per secondary shelf-life chart.

Overstocking of Freezers lead to poor air circulation resulting in higher temperatures and increased risk of
spoilage and cross contamination

The freezers must be defrosted on regular basis. This will help the freezer to operate in much effective manner.
Do not leave the frozen products at Room temperature during defrosting

Rotate the frozen products using FEFO. Regularly check the best before dates to avoid use of expired
products.

Rotate stock-FEFO- First Expire First Out)

Rejected material to be removed from freezer to avoid cross contamination

Freezer cleaning and sanitization schedules should be available and strictly followed.Gaskets of the freezer
should be checked on regular basis and replaced if they are damaged.

PPE to be Used: Safety shoes

LEAD HSEQ
CHILLER TEMPERATURE RECORD

Equipment Name
Month
11
10
9
8
7
6
5
4
3
2
1
0
-1
6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10
Sign

11
10
9
8
7
6
5
4
3
2
1
0
-1
6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM
Day 11 Day 12 Day 13 Day 14 Day 15 Day 16 Day 17 Day 18 Day 19 Day 20
Sign

11
10
9
8
7
6
5
4
3
2
1
0
-1
6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM 6AM 12PM 6PM
Day 21 Day 22 Day 23 Day 24 Day 25 Day 26 Day 27 Day 28 Day 29 Day 30 Day 31
Sign

Instructions:
1. Check temperature daily (ideal operating range 1 to 5 degree Celcius) & put tick mark against the relevant temperature.
2. Report to maintainance if the refrigerator temperature is running constantly higher than 8 Degree Celsius for 24 hrs. Also remove the food to another cold storage till the time, problem is rectified.

Chef Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/STR/04
 Doc No HSEQ/SOP/FS43
COMPASS GROUP INDIA SUPPORT SERVICES PVT Issue Status 1.0
LTD Revision Status 0.2
Date 03.04.2019
STANDARD OPERATING PROCEDURE FOR ISO 22000 Ref 7.2.3.h
STORAGE OF FROZEN PRODUCTS

1. PURPOSE:

To ensure proper storage of frozen products in accordance to Food Safety.

2. PROCEDURE:

All the frozen raw food items should be written/marked with Best before dates on each crates and packed
products. Frozen products should be stored in their original packets.

The freezer temperature should always be below (-18)OC and hard frozen. Check the freezer temperature
before storage & at every interval of time.

The frozen items should not be held at Room temperature for more than 15 minutes.

Never refreeze thawed food. Refreezing of frozen products can lead to damage the food quality .

Once the packets are opened,don't re-freeze. Store it in a chiller with proper labelling i.e. opening date & use
by date as per secondary shelf-life chart.

Overstocking of Freezers lead to poor air circulation resulting in higher temperatures and increased risk of
spoilage and cross contamination

The freezers must be defrosted on regular basis. This will help the freezer to operate in much effective manner.
Do not leave the frozen products at Room temperature during defrosting

Rotate the frozen products using FEFO. Regularly check the best before dates to avoid use of expired
products.

Rotate stock-FEFO- First Expire First Out)

Rejected material to be removed from freezer to avoid cross contamination

Freezer cleaning and sanitization schedules should be available and strictly followed.Gaskets of the freezer
should be checked on regular basis and replaced if they are damaged.

PPE to be Used: Safety shoes

LEAD HSEQ
FREEZER TEMPERATURE RECORD
Equipment Name Equipment No. Location:
Month:
-29
-28
-27
-26
-25
-24
-23
-22
-21
-20
-19
-18
-17
-16
-15
-14
8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10
Sign
-29
-28
-27
-26
-25
-24
-23
-22
-21
-20
-19
-18
-17
-16
-15
-14
8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm
Day 11 Day 12 Day 13 Day 14 Day 15 Day 16 Day 17 Day 18 Day 19 Day 20
Sign
-29
-28
-27
-26
-25
-24
-23
-22
-21
-20
-19
-18
-17
-16
-15
-14
8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm
Day 21 Day 22 Day 23 Day 24 Day 25 Day 26 Day 27 Day 28 Day 29 Day 30 Day 31
Sign

Instruction:
1. Check temperature daily twice (ideal operating range -18 degree Celcius or below & put tick mark against the relevant temperature.
2. Report to maintenance if the walk-in freezer temperature is running constantly higher than -18 Degree C for more
than 24 hrs. Also remove the food to another freezer till the time the problem is rectified.

Chef Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/STR/05
 Doc No HSEQ/SOP/FS45
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 03.04.2019
STANDARD OPERATING PROCEDURE FOR STORAGE ISO 22000 Ref 7.2.3.h
OF DRY GROCERIES

1. PURPOSE:

To ensure safe storage for dry groceries.

2. PROCEDURE:

All the food items should be marked with Best Before dates to ensure FEFO.

Dry store temperature should be maintained at less than 21°C and less than 65% relative humidity (RH) as this
will prevent insects, rodents and microbes to grow and contaminate the food items.

Store all the food items at least six inches off the floor on clean racks, SS shelves or pallets that can be cleaned
and sanitized.

Once the packets are opened or after sorting/sieving, store products only in tightly covered ss-containers or
reseal them and mark the open date on container. For use of open products, follow secondary shelf-life chart.
Note: Do not use stapler pins / Rubber bands to repack any goods.

Canned / Tinned products can be stored at Room temperature, but once they are opened and required for
further use, the product should be decanted and refrigerated. Do not use bulged, dented or rusted cans. As
even canned foods spoil over a period.

Food items which are tetra pack can be stored at Room temperature but once opened should be stored in
chillers and should be consumed within prescribed time. Ensure that the tetra pack once opened is covered
properly before storing.

Product in glass packing should be avoided and if some material not available in other packing than it should
be stored on lower most shelf.

Rotate stock-FEFO- First Expire First Out

Rejected material to be kept separately to avoid cross contamination and Racks should be labelled

PPE to be Used: Safety shoes

LEAD HSEQ
Main Dry Store Temperature Checklist
Location Month:
32
31
30
29
28
27
26
25
24
23
22
21
20
8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10
Sign

32
31
30
29
28
27
26
25
24
23
22
21
20
8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm
Day 11 Day 12 Day 13 Day 14 Day 15 Day 16 Day 17 Day 18 Day 19 Day 20
Sign

32
31
30
29
28
27
26
25
24
23
22
21
20
8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm 8am 4pm
Day 21 Day 22 Day 23 Day 24 Day 25 Day 26 Day 27 Day 28 Day 29 Day 30 Day 31
Sign
Instructions:
1. Check temperature daily twice (ideal operating range 25 degree Celsius (±2 Degree Celsius) & put tick mark against the relevant temperature.

Store Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/STR/03
 Doc No HSEQ/SOP/FS48
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 03.04.2019
STANDARD OPERATING PROCEDURE FOR STORAGE ISO 22000 Ref 7.2.3.h
OF CHEMICALS

1. PURPOSE:

To ensure safe handling & storage of chemicals at the unit.

2. PROCEDURE:

Always store chemicals only in the original container in a cool, well- ventilated place away from Food
& Beverage preparation, Food dining & Food storage areas.

Store chemicals containers in an upright position, firmly closed & labelled correctly. Always Keep
Chemicals store locked up.

Material Safety Data Sheets provided by the manufacturer or supplier of the substance to be read
carefully and displayed prominently in chemical store and specific area/equipment where it can be
used i.e Pot wash, Combi oven etc.
Note: Never use empty food or drink containers for storing chemicals because of the risk of a mistake
being made.

Wear suitable Personal Protective Equipment. During fumigation/spraying, wear suitable respiratory
equipment.

Follow the manufacturer's instruction about dilution rates. A solution that is too strong may damage
surfaces, one is too weak will be infective.

Make a fresh solution daily. Do not leave cloths, mops or brushes in a disinfectant solution which has
been used.

This material and its container must be disposed-off in a safe way..

PPE to be Used: Safety shoes, Chemical resistive gloves, waterproof apron

LEAD HSEQ
 Doc No HSEQ/SOP/FS49
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.11.2018
STANDARD OPERATING PROCEDURE FOR DIGITAL ISO 22000 Ref 7.2.3.h
DISPLAY TEMPERATURE MONITORING

SCOPE –
This SOP is applicable to all the chillers and freezers.

1. PURPOSE:

To record the highest and the lowest temperatures over a period with a digital thermometer.

2. PROCEDURE:

• Check the calibration status of the DIGITAL DISPLAY.

• Use calibrated thermometer probe for the temperature monitoring.
• Placed outside wake-in chillers to monitor and regulate the temperature
• Read the temperature from the display board.
• Record the readings in HSEQ Temperature Record.

PPE to be Used: Safety shoes

LEAD HSEQ
 Doc No HSEQ/SOP/FS50
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.11.2018
STANDARD OPERATING PROCEDURE FOR ISO 22000 Ref 7.2.3.h
THERMOMETER TEMPERATURE MONITORING

SCOPE –
This SOP is applicable to all the chillers and freezers.

1. PURPOSE:

To record the highest and the lowest temperatures over a period of time with a digital thermometer.

2. PROCEDURE:

1.Have a thermometer preferbaly Cooper ATkins with accuracy of at least +/- 1 degree C.
2. Ensure the thermomter is calibrated once a month internally and once a year externally
3.Internal calibration to be done as per SOP of internal calibration NO: and same to be recorded in
Record: HSEQ-FS/STR/03 and HSEQ-FS/STR/04

Cleaning of thermometer: With Alcohol swabs or suma tab sanitizer.

The acceptable range for refrigerator is +1 to 5 degree C. The acceptable range for freezers is -18 to -
23oC

Monitoring: Leave the thermometer inside the chiller or freezer , away from the walls and food. Let it
rest in for 1-2 mins and check the reading.

The person checking the readings should sign and date the temperature log NO: HSEQ -FS /STR/O4 and
HSEQ-FS/STR/03

PPE to be Used: Safety shoes

LEAD HSEQ
 Doc No HSEQ/SOP/FS51
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.04.2019
STANDARD OPERATING PROCEDURE FOR INTERNAL ISO 22000 Ref 7.2.3.e
CALIBRATION OF THERMOMETER

SCOPE –
This SOP is applicable to all the thermometers present in site

1. PURPOSE:

To ensure accuracy in measurement

2. PROCEDURE:
PPE to be Used: Safety shoes, Chemical resistive gloves, waterproof apron

COLD METHOD -Fill the glass with crushed ice & water. This creates an ice Slurry close to 0 Degree Celsius after a couple
minute.

Insert thermometer. Keep away from outside. After a minute or so thermometer should show the temperature.

After 30 Seconds, check the thermometer. Thermometer temperature should be 0 ± 0.5.

Record this temperature reading in the stipulated temperature monitoring form.

For any deviation in the recommended temperature range, it must reported to the Head Chef &/or Site Manager
Immediately

HOT METHOD - Bring a pot of water to a rolling boil. this brings the water temperature to 100 Degree Celsius

Insert thermometer. Keep away from outside. After a minute or so thermometer should show the temperature.

After 30 Seconds, check the thermometer. Thermometer temperature should be 100 ± 0.5.

Record this temperature reading in the stipulated temperature monitoring form.

For any deviation in the recommended temperature range, it must reported to the Head Chef &/or Site Manager
Immediately.

LEAD HSEQ
 Doc No HSEQ/SOP/FS52
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.04.2019
GUIDANCE DOCUMENT OF DATA LOGGERS ISO 22000 Ref 7.5

PURPOSE-
To monitor compliance and deviation of storage temperatures.

Q: How to check that the device is connected to the internet?

A: If the device is offline, there are a number of possibilities
1. Hotspot device is not charged or plugged in
2. The device is not placed in the vicinity of the hotspot
3. Hotspot device sim is not recharged
Make sure that hotspot is plugged in properly and is recharged.
Q: How to charge the device?
A: If the power socket is near the device you can charge the device without turning it off
else perform the following steps:
1. Turn off the device by pressing the power(red) button on the device.
2. Detach the sensor by gently removing it from the sensor
3. Charge the device using USB PORT A cable (any android charger will do).

4. After the desired battery level is achieved, connect the sensor back to the connector

5. Make sure hotspot is switched on before turning on the device.

Q: When to charge the device?
A: Check the battery status on the mobile application. If it is critical (below
5%) charge the device using USB PORT A cable (any android charger will do).

Q: How much time will it take to charge the device?

A: If the device is completely drained it will take 5.2 hrs to get fully charged, else the rate of
charging is approximately 20% per hour.

]\

LEAD HSEQ
Q: How much time will it take to charge the device?
A: If the device is completely drained it will take 5.2 hrs to get fully charged, else the rate of
charging is approximately 20% per hour.

Q: What to do if the device displays temperature as -127 °C consistently?

A: If the device is continuously displaying temperature as -127 °C then
- First, check the connectivity of the sensor wire to the sensor node.
- If the connection through the connector is loose then gently tighten the connection.

- If the connector has been completely damaged then please report to AgNext team

LEAD HSEQ
 Doc No HSEQ/SOP/FS53
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.04.2019
SECONDARY SHELF LIFE CHART

LEAD HSEQ
LEAD HSEQ
LEAD HSEQ
LEAD HSEQ
LEAD HSEQ
 Standard Operating Procedure – Material
Issuing

Document No. OP/SOP Revision No. 5.0

Status Approved Issue Status 5.0
Issued Date 15/04/2019 Approved By Amit Saxena/Ashwani Vohra

Purpose

To set a process for Raw material issuing for consumptions.

Inputs

• Category wise Indent Sheet

• Budgeted Food Cost
• Expected Sales revenue
• Calibration report of Weighing scale
• Food Pans or Food Grade Container

Procedure

The Chef/ F&B Production/ Cook shall prepare the Daily Material Requisition authorized by site
manager

• The Store Keeper must check and ensure available quantity of the material are in accordance with the
requisition and defined specification prior to issuing. The quantity must be checked on the calibrated
weighing scale for weight, and counted if in numbers.
• The Store Keeper must also check best before, temperature of chilled or frozen items, approved brands
etc. before issuing the material.
• Store Keeper must issue sorted items only for production in case dry provisional items.
• Mention the batch no on Indent for sorted dry provisional items issuing, the same would be mentioned in
sorting record.
• Category wise indent costing to be checked in excel sheet before issuing material to kitchen as per decided
targets for all categories.
• 10 % of the total costing of daily indent to be kept on hold for emergency indent like parties, some problem
in prepared food so that it should not hamper the weekly/monthly targeted food cost.
• Issue to kitchen only in food container, avoid direct issue of packets specially in case of rice, Atta and
spices.
• Indent costing to be approved by PM/UM for control.
• The store keeper to post the issue in inventory tracker and keep the inventory records up to date.

HAZARD CONTROL MEASURE

1. Electrical 1. Follow preventive maintenance

2. Food Safety 2. Refer Food Safety guidelines
3. Slips, Trips & fall 3. Use PPE, keep floor clean, avoid running and
Use trolley
 Standard Operating Procedure – Material
Issuing
OSP Control Point

A. Task Performers: Store Keeper

B. Task Area/ Location: Stores

C. Task Master: Kitchen Chef

D. Task Approver: Unit/Project Manager

 Standard Operating Procedure – Inventory
Management

Document No. OP/SOP Revision No. 5.0

Status Approved Version No. 5.0
th
Issued Date 15 April 2019 Approved By Amit Saxena/Ashwani Vohra

Purpose

The objective of Inventory management is to describe how supplies are ordered and stock is
maintained with respect to the budgets
Inputs

• Approved Product List

• Good Issue in SAP
• Good Receiving Note SAP
• Physical Inventory sheet
• Material Transfer Note

Procedure

Ordering:

• Once production requirements are established, subsequently storekeeper ne eds to

check inventory levels per item prior to placing the orders.
• Checking needs to be done based on par stock and inventory on hand.
• Do the physical inventory weekly and monthly with checking of their expiry dates.
• Identify the near to expiry and Slow-moving items and segregated immediately on
separate location and take immediate actions to consume or transfer it on the other
sites.
• If the expired product is a perishable item, which cannot be kept inside premises,
immediately after preparing the Product Expiry Inspection Report, it needs to be discarded
safely

Material Transfer Process:

Material transfer happens due to following reasons:

• short supply by supplier

• emergency requirement due to urgent food service requirement
• material got spoiled
• material got finished

Material transfer request

• Material Transfer can be IN OR OUT

• Material transfer request is raised by the site Unit Manager who requires the material by mail- with
material details, quantity details & reason of requirement
Standard Operating Procedure – Inventory
Management
• Mail is sent to Operations Manager & Purchase executive for approval with a copy to the site from
where material will be provided.
• Post approval from Operations Manager & Purchase executive, the Store keeper of the site from
where material is to be transferred prepares Material Transfer Note with material details- Quantity-
rate-value.
• The signed copy of the Material transfer note along with the material is sent to the other site OR the
other site arranges to take the material to his own site. In such cases the cost of material
transportation cost is borne by the later always.
• Once the material reaches the site, Store keeper checks the material as per the material transfer
note & the material request mail copy before entering the material in the store

Receiving & Storing-

• Suppliers delivers to site as per raised PO, Store Keeper receives the inventory post
controlled checks for Q&Q, date stamp & Stacks in the stores to follow FEFO.

Documenting-

• All item received are entered in the SAP (GRN) based on Invoice/Challan. Receiving
Records, Material Inspection-visual & physical, Temperature Check- releasing GRN &
NC if applicable.

Kitchen Level Indents-

• Based on Production Plan, weekly planned Menu & Standardized Recipe (48 hours
Before Daily Indent from Kitchen-Chef to Store Keeper)

Store Issue-

• Store keeper issues the daily Indent to Kitchen/Service/Utility based on category wise
Indent after calculating the costing and Issue after weight on calibrated weighing scale.

Petty Cash Material Control:

• Any kind of Food or Non-Food purchase done through Petty Cash is Should consider in
physical inventory to update the store Inventory, the same is updated in the Petty Cash
Summary

HAZARD CONTROL MEASURE

1. Electrical 1. Follow preventive maintenance

2. Food Safety 2. Refer Food Safety guidelines
3. Slips, Trips & fall 3. Use PPE, keep floor clean, avoid running and
 Standard Operating Procedure – Inventory
Management
Use trolley

OSP Control Point

A. Task Performers: Store Keeper

B. Task Area/ Location: Stores

C. Task Approver: Unit/Project Manager

 Doc No HSEQ/SOP/FS58
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR ISO 22000 Ref 7.2.3.f
GARBAGE CLEARANCE

SCOPE –
This SOP is applicable to waste management areas

1. PURPOSE:

To handle the waste generated in a safe and eco-friendly manner.

2. PROCEDURE:

Place garbage bins as per colour coding – Blue for Organic (Food) waste, Yellow for paper/ foil/
bottles waste and Green for packaging material

All garbage bins should have proper liner/ insert

Waste to be discarded in the garbage bins as per colour coding depicted above

Remove garbage bins from different areas in an hourly manner or if the garbage bin is more than
3/4th full

Before removing garbage bins from respective locations, place the lid on top of the bins

Garbage bins should then be transferred to the air-conditioned garbage holding area present in the
vicinity of the kitchen area

From the air-conditioned garbage holding room garbage to be discarded in the main garbage
disposal area of the premises at every 03 hours interval

PPE to be Used: Safety shoes, gloves.

Record to be Used: Doc No. HSEQ-FS/PRO/01.

LEAD HSEQ
VEHICLE INSPECTION CHECKLIST
Site Name
Date

Vehicle Condition Receiving

S.No. Vehicle Registration No. RC PUC Driving License Item QTY Received By
(Hygienic/Unhygienic) Time Temp

THIS RECORD TO BE MAINTAINED FOR EVERY BATCH OF FOOD TRANSPORTED FROM POINT OF PRODUCTION TO POINT OF CONSUMPTION

HSEQ Sign Dispatch Incharge Chef Incharge

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/PRO/05
2
Standard Operating Procedure – Menu Engineering

Document No. OP/SOP Revision No. 5.0

Status Approved Version 5.0
Issued Date 15/04/2019 Approved By Amit Saxena/Ashwani Vohra

Purpose

Provide instruction on creation of Menu based on Contract requirements & budgeted P&L.

Inputs

• Signed contract document

• HACCP guidelines (Seasonal Vegetables list)
• Grammage specification
• Menu Mix analysis
• Biography of Customer
• Upselling items
• Customer Feedback report
• Standard Menu options from Regional Chef

Procedure

All the menu options and details are to be referred from Standard options Menu shared by regional chef.

Routine Menu:
1. Develop cyclic menus based on contracted menu structures for Cafeteria’s.
2. Check for non-repetition and inclusion of seasonal vegetables as from HSE updates.
3. Ensure menu is balanced {Calorie, Taste & Appearance} to suit the site demographics and diversity ratio.
4. Allergens are to be displayed in the menu as well as on the food tags against each dish being served.
5. Menu mix means high margin and high sale items to be considered as per analysis and actions to be decided and
implemented in the next month Menu Designing.
6. Customer Feedback and wastage trend needs to consider during Menu designing.
7. Validate menu options with clients and regional chef/ corporate chef through a formal approval process initiated
by site chef.
8. Once menu is designed, approval is to be taken from client representative.
9. The menu production units need to be planned as per projection meal numbers, budgeted cost per meal.
10. Menu cycle is to be followed e.g. Weekly, fortnightly and Monthly.

Event menu:
1. Design special menus for events/festivals to break food fatigue/monotony. (Festival Menu should approve
through Central culinary team)
2. All events to be decided at the start of calendar year (format to be used: Event Calendar). Number of events is to
be agreed based on contract.
3. Due approvals to be taken from client and operations team.
4. Standard approved menu options are provided for events to client, menu selection and design will also be
approved by regional Chef.
5. As per Compass event calendar, a localized event calendar to be prepared for the site. Regional chef and client
will mutually agree on the events and respective menus. For event specific menu templates, marketing team can
Standard Operating Procedure – Menu Engineering

be referred for ideas and material.

Note:
1. While taking orders at service area, it is advisable to declare allergen.
2. Allergen food poster is mandatory to be displayed in Service Area and if asked, customer is to be informed on
allergen ingredients.
3. Cross contamination of allergic food items to be avoided while cooking or in service.
4. Staff is to be trained on Food Allergen Policy, allergic food list.

Sample Menu Template

Menu Mix is a Categorization of Food items as per their Sale and

Profitability.
It has Four Quadrants:
• Star: The Food items has sale and margin as per their food cost.
E.g. Chole Bature etc.

Below are the actions required to maintain this Quadrant sale and
profitability:

• Consistent Food Items Quality

• Continue focus on promotions
• Customer awareness
• Projection as per demand
Standard Operating Procedure – Menu Engineering

• Horse: The Food items is good in sale no. but margin is quite low. E.g. Thali etc.

Below are the actions required to maintain this Quadrant sale and profitability:

• Rate revision can be done as per Client agreement.

• Portion control
• Substitute for ingredients
• Alternate condiments

• Challenge: The Food items is good in margin but sale needs to improve. E.g. Desserts, Bakery etc.

Below are the actions required to maintain this Quadrant sale and profitability:

• Promotion & Combined combo with star

• Suggestive selling
• Awareness and Prior information

• Dog: The Food items is low in both margin and sale no. E.g. Grilled Fish etc.

Below are the actions required to maintain this Quadrant sale and profitability:

• Removal with the other more profitable and high demanding food items

HAZARD CONTROL MEASURE

1. Electrical 1. Follow preventive maintenance

2. Food Safety 2. Refer Food Safety guidelines
3. Slips, Trips & fall 3. Use PPE, keep floor clean, avoid running and Use
trolley

OSP Control Point

Responsibility: Site Chef/Unit Manager/Regional Chef

 Standard Operating Procedure – Production Plan

Document No. OP/SOP Revision No. 5.0

Status Approved Version No. 5.0
Issued Date 15/04/2019 Approved By Amit Saxena/Ashwani vohra

Purpose

Is to provide a guideline to production team to produce the required quantity, quality of meals daily based on
contract requirements & historical consumption trend/ projection
Inputs

• Daily Production Plan format

• Item wise sale trend report last 4 weeks
• Contract Portion requirements
• Food consumption trend of last 4 weeks
• Plate Count Report MAP1
• Kitchen Production Plan
• Daily Category Wise Indent Sheet
• Standard Mise en place Sheet

Procedure

1. For the MAP1 account, projection to be considered based on MG on SLA OR SOW and historical plate count or
punching data.
2. For MAP2 accounts, projection to be considered based on item wise sale trend of last 4 weeks of the specific day.
3. For the portioning part in MAP2 account, contract requirements of the portions to be considered.
4. For MAP1 account and unlimited Food items, Review historical consumption data of Food items.
5. Total Projection to be automatically considered the multiplication of portion site and Projected quantities.
6. For CPU sites, Café manager will raise the projection requirements to CPU of all Food items one-week advance for
next week, however adjustment in final projection no. can be done one day prior.
7. Compute total requirement item wise and prepare consolidated indent through Indent sheet.
8. Daily indent costing to be approved by Unit manager/Project Manager & after finalization only, to be shared with
store keeper 48 hours prior to production.
9. Prepare Mise Sheet as per Indent requirements for perishables.
10. Mention the timing and instructions for mise en plan like boiling time, soaking time, storage temp. and types of
cutting etc.
11. Always store the mise in clean and sanitized food containers.
12. Display production plan on kitchen notice boards for reference of sectional cooks.
13. Site should have the standard possible ingredients alternate list so if required in anywhere in operation to control
the cost so that they can use it. Eg: Tomato paste instead of fresh tomato in non-season.
14. Dry store items to be locked in designated day store space, perishables post processing to be stored in walk-in chillers.
Note:
• FEFO (First Expiry First Out) to be followed for dry ingredients and Mise.
• Trim trax to be mentioned.
• Raw vegetable Crates will not be used for the storage of cut (semi prepared) fruits and vegetables.
 Standard Operating Procedure – Production Plan

Factors that may affect the Daily Production planning and needs to consider for finalization before production:

• Long weekend
• Festival
• Events
• New joining count
• Client have some personal event outside

HAZARD CONTROL MEASURE

1. Electrical 1. Follow preventive maintenance

2. Food Safety 2. Refer Food Safety guidelines
3. Slips, Trips & fall 3. Use PPE, keep floor clean, avoid running and Use
trolley

OSP Control Point

Responsibility: Site Chef/Unit Manager/Regional Chef

 Standard Operating Procedure – Recipe
Standardization

Document No. OP/SOP Revision No. 5.0

Status Approved Revision Date 5.0
Issued Date 15/04/2019 Approved By Amit Saxena/Ashwani Vohra

Purpose

Provide instruction on creation of recipes and their usage

Inputs

• Recipe book
• Individual recipe cards – for live counters

Procedure

Below are the requirements to develop a site-specific Recipe book based on approved Menus:
1. Identify all products list on the menu that requires a recipe.
2. Check company recipe database for recipes before creating your own.
3. If a specific recipe is not available in recipe database, please ask regional chef.
4. Once recipe book is finalized, it must be approved by Regional Chef & corporate chef
5. Training is to be provided to all staff in food production on approved recipe.
6. If no recipes are found in either of the above, a new recipe should be created and should include the following;
(Ref: Attached recipe format)
a. Dish title
b. Food group e.g. category – meat, sub-category
chicken
c. Ingredient list with grammage – mention allergens
from ingredients
d. Ingredient amount (recipes should be based on
Standard Yields Chart eg 5, or 10, or 25)
e. Instructions of how to prepare and serve the dish
f. Details of accompaniments and garnishes
g. Photograph of the finished dish
h. Any equipment required to make the dish
i. Food Safety requirements and HACCP critical
control points
j. Allergens contained in the recipe
k. Dish nutritional information
l. Dish Cost (with reference to theoretical food cost)
m. New Recipe needs to be initiates by Regional Chef
and approved by Corporate Chef

7. During the production planning process, the

recipes will be scaled to the number of dishes
required.
8. Clear food safety instructions and details of the
HACCP critical control points (including tolerance ranges) should be included in the recipes.
 Standard Operating Procedure – Recipe
Standardization

HAZARD CONTROL MEASURE

1. Electrical 1. Follow preventive maintenance

2. Food Safety 2. Refer Food Safety guidelines
3. Slips, Trips & fall 3. Use PPE, keep floor clean, avoid running and Use
trolley

OSP Control Point

Responsibility: Site Chef/Unit Manager/Regional Chef

 Doc No HSEQ/SOP/FS64
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR ISO 22000 Ref 7.2.3.h
SANITIZATION OF CHOPPING BOARDS AND KNIFE

SCOPE –
This SOP is applicable to all the food processing areas.

1. PURPOSE:

To ensure proper cleaning of chopping boards and knifes to avoid cross contamination.

2. PROCEDURE:

Use a metal scraper or spatula to scrape away any remaining bits and pieces of food from dirty
chopping board.

Scrub the chopping board with hot (550C) water, followed by soap water thoroughly.

To take 34 lt. of plain potable water in a sanitization tub and put 4 nos dispersible chlorine tablet.
Make in the disinfection solution free chlorine concentration is 200 PPM.

Immerse the cutting boards in 200 PPM chlorine solution for 3 to 4 hrs.

After immersion rinse the chopping board with clean water and allow it to air dry.

Chopping boards should be stored vertically or in an upright position. This helps to avoid moisture
from getting trapped underneath the board and the accumulation of dust or grime or slime.

LEAD HSEQ
 Wash the knife with hot (55 degree C) water, followed by soap water thoroughly.

To take 17 lt. of plain potable water in a sanitization tub and put 1 no dispersible chlorine tablet.
Make in the disinfection solution free chlorine concentration is 100 PPM.

Immerse the knives in 100 PPM chlorine solution for 3 to 4 hrs.

After immersion rinse the knives with clean water and allow it to air dry and stored in a designated
knives rack.

PPE REQUIRED –
Head gears , gloves

LEAD HSEQ
 Doc No HSEQ/SOP/FS65
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 2.0
Date 20.11.2018
STANDARD OPERATING PROCEDURE FOR COOKED ISO 22000 Ref 7.2.3.f
FOOD TEMPERATURE MONITORING

SCOPE –
This SOP is applicable to food production areas.

1. PURPOSE:

To monitor the core temperature of cooked food.

2. PROCEDURE:

Sanitize the probe before and after each use using 100 ppm chlorine solution or by immersing the probe in hot
water (temperature aprox. 80 C for minimum of 15 seconds). The best practice is to use alcohol swabs

Insert the probe into the centre of the food. For liquid, stir it well before checking. For mixed ingredient food,
check temperature after completion of cooking.

Hold the thermometer till the digital display (last digit in particular) stabilizes. Ensure that the core temp. of the
cooked food reached above 75ºC for at least 1 minute

stabilizes. Ensure that the core temp. of the cooked food reached above 75ºC for at least 1 minute form HSEQ-
FS/PRO/03

For any deviation in the recommended temperature range, it must reported to the Head Chef &/or Site Manager
Immediately.

Once the form is complete it should be signed by Shift in-charge & checked by Site Manager on a daily basis or
IUHSEQ

PPE to be Used: Safety shoes, Gloves

Record: HSEQ-FS/PRO/03

LEAD HSEQ
COOKING/REHEATING
TEMPERATURE RECORDS
Section Date
Frequency: Daily for all cooked food item
Cooking Time Core Temp.
Sl. No. Name of the Food Item Qty. Prepared By
Start Time Finish Time (°C)

Instruction: Ensure that the core temp. of the cooked food reached above 75ºC for at least 15 Seconds
A) Ensure that the core temp. of the reheated food reached above 75ºC for at least 15 Seconds
B) The food must be rapidly reheated to this temperature within 2 hours of production.

Chef Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/PRO/03
 Doc No OSP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 5.0
Revision Status 5.0
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR FOOD Amit
Approved By Saxena/Ashwani
TASTING Vohra

1. PURPOSE:
Ensure the authenticity of food as per the customer requirements.

2. PROCEDURE:

1. All ready to eat, semi cooked and cooked foods to be tasted before Food pick up for service
operation.
2. In case of CPU Operation, all the samples of foods need to take in small bowls and that will be
tasted by CPU chef. Satellite cafeteria manager also will do tasting of all food items before
arranging in Bain Marie.
• If site team has any doubt on food quality, immediately they should report to CPU
Chef and do the necessary changes if possible at site level.
• If changes not possible to make it Good quality as per customer expectation, then
should sent back to CPU to do the root cause of bad quality food, then after analysis
CPU team will discard the complete food.
• Ask CPU to provide the new cooked food in place of old food item.
• If CPU team is not able to provide the fresh cooked food within expected time frame,
then site team should think about the alternate at site level.
• If both options are not available, then discuss with client in advance about change in
Menu.
3. In case of onsite operation, Food will be tasted in small bowl by chef team and after that by
UM/PM will do tasting in front of site chef.
4. If identified food quality is not up to the mark as per customer expectation then immediately
instruct site chef to do necessary changes.
5. Site cook will take the feedback of food tasting and do the necessary changes if required.
6. Feedbacks to be recorded in Food tasting record.
7. Café team should invite client for food tasting if
possible.
8. Sample Image: food tasting procedure

LEAD HSEQ
In case of emergency situations:

• List of breakfast menu items that can be cooked within 20 minutes

Rawa Upma, Semiyan Khichdi, Poha
• List of lunch menu items that can be cooked within 25 minutes
Masala Besan , Sev Tamater, Kadi Pakoda
• 3-days Emergency Inventory
• Identify chain of commands & how to contact all team members & resources
• Indicate who will implement the emergency readiness plan

For Cafeteria Breakfast Services:

• Breakfast preparations are ready by ------ AM for tasting, any emergency if arises (food
stale, food spoiled, food burnt, food spillage) for any item
• Chef/ Unit Manager to raise an alarm-Emergency Action Planning as per below flow of
actions
• Immediately call client representative handling cafeteria operations/ food committee lead,
inform of the emergency & provide the food item options as mentioned in this document’s
input plan, inform Compass Site & State lead
• In case the preparation takes longer time (15 minutes) & possibility arises for delay in
service, same to be informed to Client so that a required communication is given out to the
employee’s
• Choose the mutually agreed food item option & start cooking within 5 minutes of
reporting
• Serve the food item in the stipulated time of service by ----- AM
• Post breakfast service, prepare an emergency action planning report & circulate

For Cafeteria Lunch Services:

• Lunch preparations are ready by ----- AM for tasting, any emergency if arises (food stale,
food spoiled, food burnt, food spillage) for any item
• Chef/ Unit Manager to raise an alarm-Emergency Action Planning as per below flow of
actions
• Immediately call client representative handling cafeteria operations/ food committee lead,
inform of the emergency & provide the food item options as mentioned in this document’s
input plan, inform Compass Site & State lead
• Choose the mutually agreed food item option & start cooking within 5 minutes of
reporting
• Serve the food item in the stipulated time of service by decided time
• Post lunch service, prepare an emergency action planning report & circulate.

LEAD HSEQ
 Doc No HSEQ/SOP/FS71
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR HANDLING ISO 22000 Ref 7.2.3.f
FOOD ADULTERATION

SCOPE –
This SOP is applicable to end to end food business operations.

1. PURPOSE:
To ensure safe handling of food and to avoid any form of contamination.

2. PROCEDURE:
Repeated complaints from the clients / Compass Group Staff regarding the raw material used /
quality of food

The State Head, HSEQ, Regional Purchase and UM will back track the problem with food.

The suspected food items may be sent by analysis.

Analysis report states that Analysis report states inferior

the raw material is as per quality of raw materials
the required standards

Identify and isolate the inferior

The State Head will quality raw material
communicate to the client

Identify the vendor supplying

inferior quality
raw material

Inform the vendor and stop the use of In case major adulteration, The
adulteration material with immediate State Head stop the supplies from
effect. Ask vendor to replace the the vendor with immediate effect
goods with fresh stock of good and will inform the Corporate
quality immediately HSEQ & Purchase. Corporate
HSEQ will inform the MD

Follow Up Procedure
On recurrence of the incident the
vendor to be black listed The purchase Manager will identify
LEAD HSEQ
another vendor
1. Media / Press communication to be handled by the Corporate and not by the site. .
2. Inform client about the corrective measure taken.
3. Purchase along with HSEQ will carry out an audit of the vendor.
4. The site in-charge or the site representative should be in continuous contact with the
Base/Corporate office.
5. HSEQ will compile the Incident Investigation Report and analyze the same with the
Region Head to plan preventive action to avoid recurrence.

LEAD HSEQ
 Doc No HSEQ/SOP/FS72
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
ACCIDENT REPORTING INSTRUCTIONS Approved By Amit
Saxena/Ashwani
Vohra

Employees – Reporting all accident, Injury, near misses, dangerous occurrences and incidences of
occupational ill health to the site manager or person in control to the site at that time

Site Manager –
Complete the company accident & incident reporting form for all deaths, accidents and near misses.
Maintain the record at the site level and provide copies to compass HSE department, Insurance
department & their line manager as appropriate
Storing copies of all accident & incident reports securely in the site for a minimum period of 3 years
Notifying their HSE Manager immediately in case of any deaths and major accidents
Investigating all deaths, accidents, injuries, dangerous occurrences or incidences implementing
corrective actions in the time bound manner and reviewing relevant risk assessment, if necessary
Reviewing all deaths, accidents, injuries, dangerous occurrences or incidences at the site health &
safety meetings
Ensuring the “Return from Absence Form” is filled up whenever an employee takes unauthorized
leave or register absenteeism due to illness

Accident & Near Miss Investigation

The site manager must investigate all the accident and near misses as soon as possible and identify
corrective actions necessary to reduce the likelihood of any recurrences

Reporting Incidents (By the Site Manager)

Accident causing death or specified Major Injuries (As Outline below)
Death as a result of an accident at work
Any fracture, other than to figures, thumbs or toes (NB, fracture includes a break, crack or chip)

LEAD HSEQ
Any amputation
Dislocation of the shoulder, hip, knee and spine
The Loss of sight of any eye, whether temporary or permanent
A chemical burn or hot metal burn to the eye or any penetrating injury to the eye
Any injury resulting from an electric shock or electric burn, leading to unconsciousness or requiring
resuscitation or admittance to hospital for more than 24 hours

Any other Injury

Leading to hypothermia, heat induced illness or too unconsciousness
Requiring resuscitation
Requiring Admittance to hospital for more than 24 hours
Loss of consciousness caused by asphyxia or by exposure to a harmful substance or biological agent

Either of the following condition which result from the absorption of any substances by inhalation,
ingestion or through the skin contact;
Acute illness requiring medical treatment
Loss of consciousness

Any injury to a person who is not at work e.g. a member of the public, arising out of or about work
that requires to be removed from the scene of the accident to a hospital for treatment.
Over Three Days Injuries
As over three days injury which is not a death or a “major” injury (See above) but results in the
injured person being away from work OR being unable to do full range of their normal duties, for
‘more than three consecutive days’
When calculating ‘more than three consecutive days’ the day of the accident should not be counted,
only the period after it.
Any days that that injured person would not normally have been expected to work, such as
weekend, rest days or holidays, must be included.

LEAD HSEQ
 Doc No HSEQ/SOP/FS73
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
FOOD BORNE ILLNESS /OUTBREAK INVESTIGATION ISO Reference 4.2
REPORT 22000

Incidence Details:

Menu served (Breakfast/Lunch/Dinner) that day:

Documents reviewed by the team

1.
2.
3.
4.
5.
6.

LEAD HSEQ
Health and Hygiene checks of water & food handlers

1.
2.
3.
4.

Investigation/Analysis findings:

Conclusion:

LEAD HSEQ
 Doc No HSEQ/SOP/FS75
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR TPM ISO 22000 Ref 7.2.3.f
METER/SCRAP OIL

SCOPE –
This SOP is applicable to the production area.

1. PURPOSE:
To ensure quality of the prepared food

2. PROCEDURE

Switch on the TPM Meter

Dip the sensor in the oil , ensure the sensor is atleast 1cm away from the metallic part of the fryer
or the frying pan.

Move the sensor in the oil delicately , ensure the oil is heated at a minimum of 40 degree celsius .
The display will keep on flashing till it reaches the actual value.

The TPM value should be measured once a day.

The oil has to be discarded if the TPM value is above 24.Below 24 is acceptable and the oil is
good to be used.

Record the TPM value

LEAD HSEQ
CALIBRATION OF TPM METER

Clean the sensor properly

Heat the reference oil upto 50 degree celsius by dipping the reference oil bottle in hot
water

Immediately after switching on press (HOLD) BOTTON for 2-3 seconds. ALARM will light up
in orange. Scroll the menu with (HOLD) until CAL and YES or NO appear. Select YES.
Confirm with HOLD,OIL and CAL appearin the display

Immerse te sensor in hot oil while pressing the HOLD button and stir the sensor gently .
Once the screen lights up green , leave the HOLD button

Compare thedisplay value with the reference oil labelled value. Deviation of 1% is
acceptable and if more than that adjustment is needed.

LEAD HSEQ
Compass Group (India) Support Services Pvt Ltd
Page 1 of 1

COMPASS GROUP INDIA

SCRAP OIL DISCARD & TPM READING

RECORD Month

Unit Name

TPM Scrap/ Discard Scrap/ Used Oil Taken By

Date Collected By
Reading Used Oil Date (Vendor)
Qty.

1. The TPM to be checked at the end of each day of operations.

2. If the TPM value is above 24 the oil must be discarded then only.
3. The discarded oil quantity to be notified and an acknowledgement to be taken from the vendor.

Signature of Kitchen in-charge Signature of Unit Manager

Issue Date: August 2018 Version No.: 1.0 Rev. No.: 2.0 Document No.: HSEQ-FS/STR/09
 Frequently asked Questions-TPM Meter

Question: What should I do if the reference oil is expired?

Answer: If the reference oil has expired, use fresh Rice Bran oil freshly drawn from a sealed pack
every time you calibrate, compare display value with oil value mentioned in the table below: -

Calibration Points
Original Reference Oil >50 degree C As per the label
Rice Bran Oil >50 degree C 12%

Question: For how many minutes I need to wait after taking out product from the fryer, cooking
vessel, cooking pot (kadai)?

Answer: Approx. 5 minutes or till the bubbles stop coming.

Question: At what temperature should I immerse sensor in oil?

Answer: Min 40 degree C-Max. 200 degree C

Question: Can we use metallic 3 inch visibility tester to check the quality of the oil?

Answer: NO, with immediate effect the visibility tester must be discarded.

Question: At what temperature should I do calibration?

Answer: Before calibration or adjustment warm the reference oil to approximately 50 degree C or
more by immersing the reference oil bottle in hot water.

Question: What should be the TPM of the oil for discarding?

Answer: Discard the oil if it is more than or equal to 24%. If TPM is 23% or above in the morning, it is
recommended to discard the oil.

Question: What should be the TPM% for alarm and discard for oil?

Answer: Alarm and discard should be set at 23% and 24% respectively.
Question: How to adjust Alarm and Pin in Testometer?

Answer:
 Doc No HSEQ/SOP/FS77
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR FOOD ISO 22000 Ref 7.2.3.f
HOLDING

SCOPE –
This SOP is applicable to production Area

1. PURPOSE:
To ensure quality of the food products
2. PROCEDURE:

After receiving and Mise Preparation, keep all the material at a place where it can be easily accessible

Cook the food at 75 degree celsius temperature for one minutes atleast to remove the bacterial load

After preparation, keep the food covered in hot cabinets to avoid the chances of cross contamination or at
room temperature id it will be used with in half an hour.

After preparation of Food, Switch on the bainmarie atleast one hour before. Check the bainmarie temperature.

The bainmarie temperature should be in the range of 82 to 90 Degree Celsius, This helps the food to mainain the
temperature in the bainmarie.

for Cold items, Bainmarie temperature should be in between 0 -5 Degree Celsius. . Serve the Food at 63 Degree
or above temperature.

Serve Cold items at 0 -5 Degree Celsius to avoid the danger zone stadard, which is 5 to 63 Degree Celsius

If the food service temperature in bainmarie is not above 63 Degree celsius for more than two hours then
reheat the food. Reheating must be rapid. Only one time reheating is allowed. Do not reheat more than one
time.

PPE to be Used: Safety shoes, hair net, gloves

LEAD HSEQ
 Doc No HSEQ/SOP/FS79
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR CAMARO ISO 22000 Ref 7.2.3.f
FOOD TRANSPORTATION

SCOPE –
This SOP is applicable to dispatch and service area.

1. PURPOSE:

To ensure safe handling of food and to avoid any form of contamination to the cooked food.

2. PROCEDURE:
By Cambro :. Use Proper Food Containers Food containers should be Insulated, capable of maintaining
food temperature Rigid and sectioned so foods do not mix, Tightly closed to retain heat or cold, Non-
porous to avoid leakage, Easy to clean or dispose, and Safe for hot and cold food transport

It is always advisable to use CAMBRO containers for food transportation

Visual inspection of Cambro box from inside should be done. Also, ensure cleaned and sanitized Cambro
is used.

Make sure the insulating properties in carriers are adequate to maintain safe food temperature

Visual inspection of food to be carried out when food is transferred in GN Pan

Sanitize the probe before and after each use using 100 ppm chlorine. Take the temperature of food
using thermometer and record the details in the form solution or by immersing the probe in hot water
(temperature greater than 80 C for minimum of 15 seconds)

Take the temperature of food and record it in food transportation record form HSEQ-FS/PRO/06

While lifting any of the food including hot food / hot liquids : Don’t lift 5kg alone and always use trolley
along with proper lid to cover the foodLoading - Never overload the trolleys more than the limit

Follow correct lifting techniques

Unload the Cambro from trolley with the help of your colleague

While loading the Cambro in vehicle for transportation purpose

Further repeat the process i.e. correct lifting techniques and take help from your colleague

LEAD HSEQ
PPE to be Used: Safety shoes, Hairnets

LEAD HSEQ
 Doc No HSEQ/SOP/FS82
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR THAWING ISO 22000 Ref 7.2.3.f

SCOPE –
This SOP is applicable to non-veg production areas.

1. PURPOSE:

Thawing of frozen food is required before retail distribution and consumption

2. PROCEDURE:

Place frozen product in a cold room (Refrigerator) that is maintained at 5ºC and allow product to thaw.

During thawing, the product must be maintained at 5ºC or below and thawing to be completed within 48
hours.

In emergency, carryout thawing in a microwave oven in the “Defrost Mode” or with cold running water
ensuring that the surface temperature of frozen food item must not exceed 8ºC.

During the thawing process, the product to be monitored periodically to prevent product drip and loss of
package integrity and to ensure that product drip does not contaminate other products.

The product thawing process temperature to be monitored and documented in the

HSEQ thawing record (HSEQ/CP/R4) to ensure that the guidelines listed above are met.

Important Points : Never thaw food at room temperature or in warm water

PPE to be Used: Safety shoes, hair net, gloves

LEAD HSEQ
 Doc No HSEQ/SOP/FS82
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR THAWING ISO 22000 Ref 7.2.3.f

SCOPE –
This SOP is applicable to non-veg production areas.

1. PURPOSE:

Thawing of frozen food is required before retail distribution and consumption

2. PROCEDURE:

Place frozen product in a cold room (Refrigerator) that is maintained at 5ºC and allow product to thaw.

During thawing, the product must be maintained at 5ºC or below and thawing to be completed within 48
hours.

In emergency, carryout thawing in a microwave oven in the “Defrost Mode” or with cold running water
ensuring that the surface temperature of frozen food item must not exceed 8ºC.

During the thawing process, the product to be monitored periodically to prevent product drip and loss of
package integrity and to ensure that product drip does not contaminate other products.

The product thawing process temperature to be monitored and documented in the

HSEQ thawing record (HSEQ/CP/R4) to ensure that the guidelines listed above are met.

Important Points : Never thaw food at room temperature or in warm water

PPE to be Used: Safety shoes, hair net, gloves

LEAD HSEQ
FROZEN BUTCHERY ITEM THAWING
TEMPERATURE RECORD
Section: Butchery (Records to be maintained by Butchery in-Charge).
Frequency: Every time frozen butchery items are defrosted for further processing &/or production

Thawing Commenced Thawing Completed Checked

Date Product Qty. Sign Remarks
by
Date Time Temp.(º C) Date Time Temp.(º C)

Instruction:
A) Ensure that core Temp is below 5ºC after thawing.
B) In emergency, carryout thawing in a microwave oven in the “Defrost Mode” or with cold running water at 15 Degree Celsius within 90 minutes ensuring that the surface temperature of
frozen food item must not exceed 8 ºC. Product should be concumed within 24 Hour after Thawing.
C) Ideally all products to be thawed under controlled condition (below 5ºC in the cold room) with in 48 hrs.

Chef Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/PRO/02
 Doc No HSEQ/SOP/FS84
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR CLEANING ISO 22000 Ref 7.2.3.h
AND SANITIZATION OF FOOD CONTACT SURFACES

SCOPE –
This SOP is applicable to all the food premises.

1. PURPOSE:

Train Food Service employees regarding cleaning and sanitization of food contact surfaces

2. PROCEDURE:

Wash surface with detergent solution.

Rinse surface with clean water.

Place wet items in a manner to allow airdrying.

Test the sanitizer concentration by using the approved test strips.

Surface with 100 PPM Suma tab Solution

PPE to be Used: 1.Chemical resistance gloves for hand safety

2.Gum boots and utility apron for health safety
3.Goggles to prevent eyes from spills

Pre Steps -
Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers,
carts, and equipment: Before each use.
• Between uses when preparing different types of raw animal foods,such as eggs, fish, meat, and
poultry.
• Between uses when preparing or handling known allergens such as tree nuts, peanuts, gluten
products, dairy, and soy ingredients.
• Any time contamination occurs or is suspected

LEAD HSEQ
 Doc No HSEQ/SOP/FS85
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR CLEANING ISO 22000 Ref 7.2.3.h
& SANITATION- (Walls and Floors)

SCOPE –
This SOP is applicable to all the food premises.

1. PURPOSE:

To ensure despoiling and degreasing of the walls and floors.

2. PROCEDURE:

Remove as much food and dirt as possible Direct liquid waste to drains or traps Place
solid waste into bins

Wash all surfaces with worm Suitable chemical solution (Chemical conc. and diluted-
must be properly labelled) & Scrub surfaces to remove any dirt or spots.

Wipe well all the surfaces after scrubbing

Apply chlorine solution to the floors and walls, having 150 PPM dilution with clean &
sanitized cloths or by using Mop, leave for 5 to 10 minutes to air dry.

Allow all surfaces to air dry. Store chemicals away from food to avoid contamination &
it should be labelled properly.

PPE to be Used: Water Proof Apron, Gloves, Mask and Safety Goggles (in case of walls), Safety shoes
or gumboots.
Documents: General Cleaning Checklist-HSEQ-FS/UT/ 01

LEAD HSEQ
 Doc No OP/SOP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 5.0
Revision Status 5.0
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR TRIM Approved By Amit
TRAX Saxena/Ashwani
Vohra

1. PURPOSE:
To measure and improve on the site level wastage of raw material during receiving and storage,
prep waste during Mise plan and cooked food wastage in Kitchen and Café and Plate wastage in
dish washing.

2. PROCEDURE:
Trim Trax is the measurement of wastages in our food facilities in the form of # Prep waste
#Production waste #Out of date inventory or expiry waste # Plate Waste. Each KG of wastage
cost us Rs. 32/- as per current trend

Term Description Location

Peels & Trimmings of Fresh produce -
Prep Waste Veg Prep Area
vegetables, herbs, fruits, etc.
Cooked food that could not be sold and cannot Kitchen &
Production Waste
be used any further Service Area
Expired items - raw or cooked, spoilt items that
Expiry | Spoilt waste Multiple
need to be discarded

Plate Waste Food items left in Soiled dishes Dishwash Area

PCPK Production Cost Per Kg

• Below are the actions required to do control the following waste:

Production Waste:
• Don’t cook all food at same temp in same electrical equipment
• No needs to add extra or mix seasoning in all food to disturb the authenticity

LEAD HSEQ
 • Cook food as per the production planning mentioned in sheet
• Dispatch food as per the dispatch plan only
• Keep the backup food in hot or cold holding
Prep Waste:
• Checking Quality of raw material at the time of receiving
• Cutting, Chopping and Peeling Standard Job Aid
• Cutting as per Mise prep sheet
• Storage of cut fruits and veg
• Staff Training regularly on standard cutting and peeling Job aids
• Site chef must check final yield of fruits and vegetables to avoid the high food
cost
Expiry or Out of Date Inventory Waste:
• Ordering of material as per requirement
• Proper Storing/FIFO
• Mise en place as per menu requirement
• Proper Cooking Procedure
• Raw material Quality
Plate Waste:
• Quality of food served
• Educating Customer by displacing Images of no wastage signage
• Portion control

LEAD HSEQ
 Standard Operating Procedure – Food Dispatch
Plan

Document No. OP/SOP Revision No. 5.0

Status Approved Version No. 5.0
Issued Date 15/04/2019 Approved By Ashwani Vohra and Amit Saxena

Purpose

To ensure the hygienically transportation of required quantity of food availability at all Service Counters as per
Service timings.
Inputs

• Daily Production Plan format

• Service Timings
• Tools required – Calibrated Weighing scale with Trolley, Food Pans, Camaro containers, Date tags, Trolley
• Event FP

Procedure

• Food will be dispatch directly from Handies and Cooking wares to Food Pans/Camaro in SS trolley/Camaro trolley by
doing the weight of all items as per Dispatch plan.
• In case of Satellite cafeteria, needs to ensure the temperature of hot food above 63°C and for cold food between 0-
4°C.
• Cooked Food Temp Monitoring and Food tasting is the responsibility of Kitchen Chef by proper Food Tasting
Procedure.
• Food Weight and Transfer from Handies and cooking wares to Camaro boxes and food pans will be done by Pick up
team (Service)/dispatch team in case Satellite cafeteria.
• Dispatch Sheet (Daily production plan) to be filled by Pick up team in front of dispatch Team.
• Spillages on containers must be wiped with clean duster and food pans/Camaro will be labelled with tag.
• Always cover the Food Pans/Camaro containers with the lids, not with the Cling wrap.
• One round of Cling wrap can be used to avoid of liquid food items spillage.
• Food Pans/Camaro containers in SS Trolley/Camaro trolley will be directly put in the dumb waiter/Lift without unload
the food pans.
• In case of Satellite cafeteria, Food Pans/containers will be dispatched through Vehicles.
• Vehicles should be verified and approved by HSE team.
• Biryani Handies will be dispatched through lift/Vehicles and directly sent to biryani counters and will be served on
same trolley.
• All the Food pans and Biryani handies will directly go to the specific counters.
• Back up Food will also be picked up initially and sent to the counters and will be keep in Camaro trolley or hot
holdings.
• Camaro Trolley/SS Trolley must be cleaned and sanitized after each service.
• Make sure the insulating properties in carriers are adequate to maintain safe food temperature and their vent wall
is well maintained that should not be part of FO incident.
• Clean and sanitize the interior of delivery trucks on a routine basis.
 Standard Operating Procedure – Food Dispatch
Plan
Food Receiving at Cafeteria:
• Food temperatures must be taken as part of Cold and Hot Meal Preparation (see OSP) and upon arrival at
destination.
• Food must be received on pallets to avoid the cross contamination.
• Hot food should be delivered at or above 65°C and cold food should be delivered at or below 4°C.
• In case of CPU site, site team also needs to do Quantity, Temperature Check and Food tasting before placing the
Food in Bain Marie.
• Store food immediately in controlled environment upon arrival to maintain safe internal temperature.

Readiness Required: These requirements may vary from site to site

• Food Pans Small: 86
• Food Pan Big: 100
• Date Tags: 5 strips
• Duster: 2 for cleaning the trolley and outer surface of Camaro
• Charged Calibrated Weight Scale: 1
• Manpower for food pick up: 4
• Camaro Trolley: 12

HAZARD CONTROL MEASURE

1. Electrical 1. Follow preventive maintenance

2. Food Safety 2. Refer Food Safety guidelines
3. Slips, Trips & fall, Back pain 3. Use PPE, keep floor clean, avoid running and always
4. Burn Use trolley, anti-slip tape on ramps
4. Always use trolley and Don’t run

SOP Control Point

Implementer: Dispatch - Kitchen Departments Chef, Pick up - Stewards and Supervisor

Custodian: Dispatch Kitchen Chef, Pick up – Unit Manager

 Doc No OP/SOP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE WASTE Approved By Amit
MANAGEMENT Saxena/Ashwani
Vohra

1. PURPOSE:

The purpose of this procedure is to give guidance on Handling and Diluting Cleaning
Chemicals.

2. PROCEDURE:

Waste Bin Management

Thus Blue Garbage Bins will contain wet food leftovers.

Green Garbage Bins will contain dry packets, plastics etc. leftovers
Yellow Garbage Bins will contain paper, foil & bottles

1. Every Garbage Bin should be lined with a garbage liner.

2. Each Garbage Bin should be labelled.
 3. Garbage Bins should be placed at place of operations depending upon the kind of garbage
coming out from the work procedures
4. Garbage Bins should be always covered with its lid as it will help to keep away flies & fruit
flies
5. Garbage bins should be paddle operated.
6. Wet garbage bin should not do full filling.
7. These Garbage bins should be regularly emptied & cleaned as per schedule or after garbage
dispose.

Garbage Room Cleaning Method:

1. Wash hands, put on gloves and mask.

2. Cooling fan will be switched off.
3. Room cleaning is done immediately after garbage is taken away by Garbage collection van.
4. Trays are to be removed, washed with water mixed with Suma Multi. Trays are scrubbed
with scrubber as well.
5. Once cleaned, thoroughly rinsed with water.
6. Trays are placed back into shelves.
7. Floor is then cleaned with Suma Multi and scrubbed with hard brush.
8. Floor is wiped thoroughly and made dry.
9. Remove the warning signs when the task is complete and the floor is dry.
10. Remove gloves and wash hands.

Reference:
• Daily breakage record
• Daily Garbage disposal record
• Daily Garbage Walk-in Temperature record
3
 Doc No OP/SOP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 5.0
Revision Status 5.0
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR Approved By Amit
CAFETERIA SERVICE PLANNING Saxena/Ashwani
Vohra

1. PURPOSE:

Ensure the efficient Food service operation in cafeteria as per schedule.

2. PROCEDURE:
1. Allocate staff as per manpower deployment chart & duty roster.
2. It is mandatory for each employee to have Job card for self, customized to his shift and
duties. Job plan to be printed in the F&B record & documents log book.
3. Brief the service team at the before start of service operation.
4. Debriefing of service team after the operation
5. Stewards to do assembling of required Crockery and Cutlery of all services like lunch and
Snacks operations one day prior.
6. All the Service ware, Portion Bowls, Service Gears, Spoons, Forks as defined in zonal
binder displayed in service area as per projection sheet of cutlery and crockery.
7. Supervisor and UM needs to understand and ensure the service flow set up as per layout
or best manner.
8. Stewards will clean & sanitize counters, tables & service ware after each service like
BF/Lunch/Snacks/Dinner with cleaned duster.
9. After cleaning maintain the cleaned dusters in repository buckets only.
10. Supervisor to check the availability of pre-preparations in the Kitchen as per production
plan at 10:00 AM every day.
11. IT/UM people will upload the updated menu every day before start of any Service
operation and ensure the availability of paper rolls also as per the full day requirements.
12. Supervisor will do opening checks as a walk through before 30 mins of Service operation.

Sample References:
• Job card for service
• Briefing and debriefing checklist
• Job aid: Food service handler
• Zonal Binder
 Lunch B2 Darshini & B1 Uttar se Dakshin - Veg Thali (12:30-3:00)

Veg
Thali
Steam Rice 150 gms (1 curry bowl) Dal 120 gms (2 round ladle) Veg curry 2, 150 gms (1 Flat or
Semi dry 2 round ladle) @45

Chapati 3 No., Raita

60 gms(1 round
ladle), Papad

Veg Curry 1, 150 gms (2 round Ladle)

 Lunch Service Plan – Uttar Se Dakshin (12:30-3:00pm)
Nimbu
Counte Food Chicken Brown Butter
Bain Food Stewar Ladles Ladles Food Cassero 6 P 3P Round Pani or
Activity r Set Cutlery Closing Spoon Forks Pan Soup Curry Milk Salad Wati
Marie Pic Up d Round Flat Pan Full le Plates Plates Plate other
Up Half Bowl Bowl Glass
Drinks
Stewar Stewar Stewar Stewar Supervi
Name 2 150 20 4 2 10 2 2 120 80 50 100 100 50 50 30 50
d d d d sor

10:30 –
Time 10:00 10:30 10:30 15:00
11:30

Fusion Thali/Mini Thali Individual items Pick Up

Pickle, Salt
Pickle, Salt and Sugar
and Sugar
Butter Milk Nimbu Pani
Glass Glass
7 kg

14 kg
Sweet SS

Rice 14 kg
Rice 14 kg

Dal 12 kg
Soup 8 kg

Chicken 14 kg

Dry Curry 14 kg
Bowl
Dal Back up 14 kg
Dry Curry Back up

Chicken Curry Veg

Papad Chapati Chapati

Butter Milk Curd Sweet SS

Glass Packets Bowl
Sweet SS Nimbu Pani Curd
Salad Bowl
Bowl Glass Packets
Compass Group (India) Support Services Pvt.Ltd.

Manpower Deployment Plan As per site contract/ budget

Commencement Date: Location Name Maintained By
End Date:

Heads Mess Boy Pantry Boy Supervisor Cook Asst.Cook Chapatti Maker Sweet Cook Kitchen Helper Utility Driver Store Keeper Unit Manager Chef
Shift M E N O M E N O M E N O M E N O M E N O M E N O M E N O M E N O M E N O M E N O M E N O M E N O M E N O

Total 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Instructions 1 This record is to be filled up at begining of each month

2 Unit Manager to check & sign the record before filing
3 Records to be retained for 01 Year

SIGNATURE OF UNIT MANAGER: DATE:

Page 1 of 1
 REFERENCE SAMPLE - SERVICE TEAM - DUTY ROASTER
S.NO. COUNTERS NAME DESIGNATION FLOOR ALLOCATIONS In Time Break time Out Time
1 Dispatch Ajay Sanjay Rathod DISPATCHER Dispatch 1. Dispatch(Samplings, Weighing and Pick up Food, Lable) 08:00:00 9:00-9:30, 14:00-14:30 17:00:00
2 Dispatch N.Subrahmanyam Server Dispatch Dispatching the Food,2nd Floor Food Backup 09:00:00 9:00-9:30, 14:00-14:30 18:00:00
3 Dispatch Ramanna Server Dispatch Dispatching the Food,1st Floor Food Backup 10:00:00 11:00-11:30, 15:00-15:30 19:00:00
4 Night Shift Anil Server Both Floor Night Shift 21:00:00 23:00-23:30, 5:00-5:30 06:00:00
5 Night Shift Ravi Server Both Floor Night Shift 21:00:00 23:00-23:30, 5:00-5:30 06:00:00
6 Dakshin Pappu Server Both Floor Night Shift 21:00:00 23:00-23:30, 5:00-5:30 06:00:00

7 CHOIX
Jitendra Kumar Rahangdale Server 1st FLOOR CHOIX Setup&Lunch/Wiping/Final Counter Setup 09:00:00 9:00-9:30, 14:00-14:30 18:00:00

8 CHOIX
Indrajeet Server 1st FLOOR CHOIX Setup&Lunch/Food back to Kitchen by 3:30PM/Wiping/Final Counter Setup 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

9 Nonveg Delight
Pattabi Server 1st FLOOR Lunch Non Veg Delight/Food Back to Kitchen by 3:30PM/Wiping till 7PM/Counters Setup/Dinner Non Veg Delight 12:00:00 15:00-15:30, 19:00-19:30 21:00:00

10 Veg Delight
Akash Server 1st FLOOR 1st floor Food Pickup & Setup/Veggiedelight/Wiping/Final Counter Setup 09:00:00 9:00-9:30, 14:00-14:30 18:00:00

11 Oriental Zing
Sudhir Pandey Server 1st FLOOR Lunch Orientalzing Service/Maggie Counter Service/Couter Setup for Next Day 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

12 Oriental Zing
Priyanshu Server 1st FLOOR Lunch Orientalzing Service/Wiping/Counter Setup/Dinner Veg Delight 12:00:00 15:00-15:30, 19:00-19:30 21:00:00

13 Uttar Thali
Jadhav Pravin kumar Server 1st FLOOR Lunch of Uttar/Wiping/Dinner Pickup/Dinner Two Good 12:00:00 15:00-15:30, 19:00-19:30 21:00:00

14 Cheat Days
Rajendra Server 1st FLOOR Food Pickup&Setup of Cheat Day Counter/Specials/Wiping/Global Setup 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

15 Dakshin Thali
Manoj Kumar Server 1st FLOOR 1st floor Setup & Pickup/Dakshin/Wiping/Final Counter Setup 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

16 Eat well Hub

Jayshiv Server 1st FLOOR Left Over Wiping/Food Pickup/Lunch Uttar/Wiping/Final Counter Setup 08:00:00 9:00-9:30, 14:00-14:30 17:00:00

17 1F Backup
Dhiraj Server 1st FLOOR Wiping the Cutlery/Crockery 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

18 Leave
Neeraj Kumar Jayaswal Server 1st FLOOR Leave till 30th April-19 Reports Back on 1st May-19 Leave

19 Nonveg Delight-2 Lunch Biryani's/Wiping/Counter Setup/Dinner Dosa from 7:00PM

Raj kumar Server 2nd FLOOR 12:00:00 15:00-15:30, 19:00-19:30 21:00:00

20 Nonveg Delight-1 Breakfast Dosa Till 12PM/Lunch Nonveg Delight combos

Ajay Gaykwad Server 2nd FLOOR 07:00:00 9:00-9:30, 14:00-14:30 16:00:00

21 Veg Delight Breakfast Veg Delight/Lunch Veg Delight

K.M Roshani Server 2nd FLOOR 07:00:00 9:00-9:30, 14:00-14:30 16:00:00

22 Tandoor 2F Food Pickup&Setup/Lunch Tandoor/Snacks Wiping/Final Counters Setup

Chandan Rajbhar Server 2nd FLOOR 09:00:00 9:00-9:30, 14:00-14:30 18:00:00

23 Tandoor BF Tandoor/Lunch Tandoor

Avinash Server 2nd FLOOR 07:00:00 9:00-9:30, 14:00-14:30 16:00:00

24 Live Dosa Dosa Wiping&Setup/Live Dosa 12PM to 7PM

Susheel Server 2nd FLOOR 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

25 Uttar Left Over Wiping/Lunch Uttar/Food Back to Kitchen by 3:30PM/Wiping/Counter Setup

Vikas Server 2nd FLOOR 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

26 Two Good Lunch Two Good Pickup & Setup/Wiping/Counter Setup

Vicky Server 2nd FLOOR 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

27 Two Good Lunch Two Good Pickup & Setup/Wiping/Counter Setup

Srinivas Server 2nd FLOOR 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

28 Dakshin Left Over Wiping/Lunch Biryani's/Wiping/Counter Setup

Laxmanudu Server 2nd FLOOR 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

29 Backup Wiping the Cutlery/Crockery

Kiran Server 2nd FLOOR 10:00:00 11:00-11:30, 15:00-15:30 19:00:00

30 Backup 2nd Floor Backup Cutlery/Crockery/Food Back to Kitchen by 3:30PM

Vijay Gaykwad Sr.Steward 2nd FLOOR 09:00:00 9:00-9:30, 14:00-14:30 18:00:00

31 Leave Leave till 24th April-19 Repoerts back from 25th April-19
Yogesh Sr.Steward 2nd FLOOR Leave

Note:- Everyone should report before 30MINUTES to their shift timings,Team leaders will be the responsible for Wipings(YOGESH&VIJAY GAYKWAD) and Counters setups food pickups,Don’t deviate the Roster, wiping should be done in proper way.
Job Plan
SITE NAME - Hyderabad
JOB PLAN NUMBER 02 AREA COVERED F&B
JOB TITLE Stewards REPORTING 10:00-19:00
WORKING HOURS 9 Hours BREAK TIMES
SMILE Clean as you go
It is part of your uniform Pickup litter as you go
JOB DUTIES
TIME TASK AREA OSP INSTRUCTIONS

Bain Marie start up and counter set up and Food pan

10:00 - 10:30 F&B
arrangement for Food pick up

Food pick up from camroo box to cleaned and Use trolley for pick up
10:00- 11:30 F&B
sanitized Food pan Mop the dump waiter always after pick up

Food Set up in bain marie as per service flow and

11:30-11:50 F&B
with service ladles

11:50-12:00 Briefing with UM and supervisors F&B

Set the counter with all requirements like garnishing,

12:00-12:30 F&B
POS with paper roll etc

12:30-15:00 Food Service Lunch operation F&B

15:00-15:30 Lunch Break F&B

Counter cleaning with duster and keep cleaned duster

15:30-16:00 F&B
again in repository bucket

16:00-16:30 Sancks Pick up F&B

16:30-18:30 Snacks service F&B Tandoor, Oriental zing

Wiping of cutkery and crockery and arrangement of

16:00-18:30 F&B All other counter stewards
food pans for dinner pick up

18:30-19:00 Food Pick up for dinner F&B Projection sheet Café wise

Counters set up for dinner operation like Foods in Service Opening Check points (Veg Delight, Non Veg
19:00-19:30 F&B
bain marie with service ladles Delight, two Good)

Counter set up for next day lunch and snacks as per

18:30-20:30 All other counter stewards
projection sheet

Food service Temperature (Veg Delight, Non Veg Delight,

19:30-22:30 Dinner Operation and counter cleaning F&B
two Good)

EQUIPMENT REQUIRED TRAINING

1. Food Service Temperature Measurement
2. Service opeaning and closing process
3. Shift Handover process
1 Service ladles and cutlery and crockery 4. Food Pick up Process
5. Basis POS Handling and Trouble shooting
6. Counter Set up Layout

Doc No. CSF-FS/GOV/03

 Doc No OP/SOP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 5.0
Revision Status 5.0
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR SERVICE Approved By Amit
OPENING AND CLOSING Saxena/Ashwani
Vohra

1. PURPOSE:
Guidelines to ensure the smooth operation through the service schedule.

2. PROCEDURE:

Service Opening Procedure:

• Stewards needs to start the Bain Marie 1 hours before the service set up timings. Eg. 10:30
AM for Lunch operation.
• 10 minutes prior to service, Cashier to place the “Counter Open” signage
• Stewards use the disposables gloves for service operation only.
• Stack as per Black line level and Pic the crockery from racks for service with care to avoid the
breakage.
• Supervisor to keep a check on cashier/steward taking orders.
• UM needs to continuously interact with the customer for live feedbacks.
• Supervisor will ensure the availability of Food and cutlery and crockery with refilling.
• After completion of every meal table, stewards to continuously clean the counters.
• Supervisor to take feedback from employees as per set procedure.
• Frequently from the start of service, Supervisor to check the non-available items from
Kitchen & communicate the same to stewards & IT team.

Reference:
• Service opening checklist
• Service Briefing sheet
• Bain Marie temperature record
• Food service temperature record

Service Closing Procedure:

After the Food Service period is completed, close the service station following the
Closing Checklist.
• Steward to clear the service area & transfer all the dirty dishes’, Crockery and cutlery to
the Dish Washing Area.
• Follow the SOP for Cleaning and Sanitization of the work station
• Stewards/Supervisors to place the “Counter Close” Signage after service opening.
• UM must take the sales summary from the IT team for next day/week projection
planning.
• Unit Manager/Supervisor takes Debriefing at 16:30 and needs to document the actions.
• Collection of plate wastage and production food waste to be collected separately.
• Track the all wastage and record it in standard Trim Trax format.
• Garbage collection should be measured and transferred to designated garbage room
Reference:
• Service Closing checklist
• Service Debriefing Sheet
Service Opening Checklist
Date:- Task B/F Lunch Snacks Dinner Other service
1 Mis-en-place to be ready at Kitchen for the specified service(most imprtant in case of Live Counters)

Clean & Sanitize with Suma Bac all table tops, bain marie counters. Re-fill Sanitizing buckets & keep ready with dusters for next sanitizing service, Check that
2 all bain-maries are in working condition & maintaining required temperature >90 degree C

3 Arrange washed, clean & sanitized Spoons, Forks, Sweet Spoons, SS Bowls/Katories, Service Laddles, Tongs, Food Pans for the station as required

4 Arrange the water in bain marie & switch on heating 45 minutes before food is laid

5 Check the POS/Billing machines working for flawless functioning,

6 Display the specified service menu in A4 Tent Stand with standard gram mages with pricing as per contract, with Veg & Non Veg Markings

7 Display individual tend cards as applicable in front of each food item on the service counter, with Veg & Non Veg Markings

8 Line-up & place the Q-Managers at designated sections to control the flow of movement

9 Display Merchology/Merchandizin as pre-defined

Brief the Counter staff and Site Sales team on their deplaoyment plan, service menu, Up-selling items, food quantity to be laid in batches as per production
10 plan for the service

11 Pick-up food & lay in bain maries 30 minutes prior to the start of service as per defined planogram, keep the food pans covered with lid

12 Open the lids of the food pans Check the hot food temperature >63 degree C,hot cold temperature <5 degree C & start the station for service

13 Constant Cleaning in & around the food pans to be carried out while the service is going on

14 Ensure Cashiers have got the approved FLOAT to operate their counters

15 Check the staff attendance, duty roster & deployment plan, fill any Gap if observed

16 Ensure Staff is in complete Unitform & with prescribed PPE

17 Check the dining area, sitting arrangements, Tables & Chairs are clean & organized

18 Check Water Counters/Water Coolers/Home Station plates are stacked with fresh Glasses

19 Ensure Employee FEEDBACK Forms/Tab are available in the service area.

Instructions 1.This record is to be filled up at end of each service day

2.Unit Manager to check & sign the record before filing
Document No: CSF-FS/SER/03
Closing Checklist-Service
S.No. Date:- Service B/F Lunch Snacks Dinner
1 Switch Off Bain Maries/Induction

2 Clean wrap all the accompaniments which can be re-used like Pickle, Chutneys, Label them & refrizerate

3 Discard Food wastage after logging in Wastage Register(TRIM TRAX)

4 Wash & Clean the bain marie, Sanitize the bain marie & drain out the water

5 Remove the menu stands-Clean them & make ready for next display

6 Un-used Cutlery needs to be stacked for next service

7 Remove the Q-managers & get the front area floor cleaned

8 Check the dining area, sitting arrangements, Tables & Chairs are clean & organized

9 Take De-briefing of staff & note any concern

10 Set-up Water Counters with Fresh Glasses once again

11 Clean up the A4 Tent Card Menu Stands for next use

12 Give the staff Break

13 Take the service sales count and compare it with the production quantity.

Instructions 1.This record is to be filled up at end of each service day

2.Unit Manager to check & sign the record before filing
Service Supervisor
Document No: CSF-FS/SER/05
 Doc No HSEQ/SOP/FS95
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR FOOD ISO 22000 Ref 7.2.3.f
SERVICE TEMPERATURE

SCOPE –
This SOP is applicable to all the service areas.

1. PURPOSE:

To ensure correct hot hold and cold hold temperatures.

2. PROCEDURE:

Always use a calibrated thermometer to take temperatures of food products at the beginning
of service.

Before using the thermometer of any food item always wipe the thermometer stem with a
new alcohol wipe.

Take temperatures of all hot potentially hazardous foods as soon as they are ready for service
and then after every 90 min of service

Take temperature of all cold potentially hazardous foods as soon as they are ready for service
and then every 90 m in untill service is on

Record all temperatures on the food and beverage service temperature Log and sign them
promptly.

Make sure that all temperatures are within the critical limit.

For hot foods, the temperature should be above 63º Celsius.

For cold foods, the temperature should be below 5º Celsius.

In case more than four hours has elapsed since the last documentation of cold food items
temperature, then the same should be discarded and not served to the guest.

PPE to be Used: Aprons , Gloves .

Documents: Food Service Temperature Record

LEAD HSEQ
FOOD SERVICE
TEMPERATURE RECORD
Cafeteria Name: Date

Frequency - Daily for all Breakfast/Lunch/Snacks/Dinner Items

Temperature after 90
Time of Temperature Time of
Sl. No. Item Name Minutes
Recording (°C) Recording
(°C)

Instruction:
A) Ensure that the hot food service temperature is 63 Degree C or more for all the Buffet Item
B) Ensure that the cold food service temperature is 1 to 5 Degree Celsius
C) Ensure that minimum two readings are made per service – one immediately after commencement of service and then
after every 90 minutes till the end of service.
D) Enter time of checking temperature and sign off legibly with initials.

Service Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/SER/01
 Doc No HSEQ/SOP/FS100
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR CLEANING ISO 22000 Ref 7.2.3.h
& SANITATION- WORK STATIONS

SCOPE –
This SOP is applicable to the food business operations.

1. PURPOSE:

To ensure cleaning of work stations

2. PROCEDURE:

Remove as much food and dirt as possible Direct liquid waste to drains or traps Place
solid waste into bins

Wash all surfaces with worm Suitable chemical solution (Chemical conc. and diluted-
must be properly labelled) & Scrub surfaces to remove any dirt or spots.

Wipe well all the surfaces after scrubbing

Apply chlorine solution to the floors and walls, having 150 PPM dilution with clean &
sanitized cloths or by using Mop, leave for 5 to 10 minutes to air dry.

Allow all surfaces to air dry. Store chemicals away from food to avoid contamination &
it should be labelled properly.

PPE to be Used: Water Proof Apron, Gloves, Mask and Safety Goggles (in case of walls), Safety shoes
or gumboots.
Documents: General Cleaning Checklist-HSEQ-FS/UT/ 01

LEAD HSEQ
 Doc No HSEQ/SOP/FS68
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR FOOD ISO 22000 Ref 7.2.3.h
SAMPLING

1. PURPOSE:

To ensure food samples are collected appropriately for Microbial Analysis at late stage in case of any
food poisoning allegations.
Microbiological analysis of food items is very critical and important process. Sampling should be
done by authorized or well-trained person only in the site. If samples are improperly collected: the
results will be meaningless and cannot be traceable.

2. PROCEDURE:

Wash and sanitize hands prior sampling and wear gloves.

All food samples (both hot & cold) to be collected immediately before service.

Use clean and sanitized laddles or tongs for collecting samples, DO NOT HANDLE FOOD BARE HAND
In case of CPU site and non-CPU site, both must take food sample from Bain Marie where the customers
supposed to take Food.

Take clean sterilized food grade containers for sample collection and stroage. If using Zip Lock pouches- DO
NOT BLOW IN THE BAG

Take approximately 200 gms of sample of each dish and each batch-date tag it with name, time of sampling
and meal session. Record the details in food sample record form HSEQ-FS/PRO/04

After labeling immediately put the sampling bags in CGISSPL standardized rotational color-coded food sample
storage container (Day1, Day2, Day3 & Day4), Samples to be retained for 96 hrs at temperature -18 degree C
or below

IMPORTANT NOTES

✓ Never leave samples unattended at room temperature.

✓ If batches of food are cooked a sample from each batch need to be taken.

LEAD HSEQ
 ✓ Seal the sample container.

✓ Discard the Food sample after 96 hours.

✓ Store the sampling zip lock bag in air tight covered container. That containers should not be
used for any other purpose and never touch pouch without Surgical gloves.

PPE to be Used: Safety shoes, hair net, gloves

LEAD HSEQ
Food Sampling Record

Frequency: Daily for all cooked food item

Type of Sample Sample collected
Date Time Details of the Sample Section Incharge Signature
Meal maintained at by

1. All samples to be collected daily in disposable self sealing plastic sampling bags immediately.
2. Minimum 100 gms sample to be collected.
3. After collection all samples to be kept inside the deep freezer in a designated place.
4. All samples to be discarded in rotation after a period of 04 days. (from the date & Time of collection).
5. (Day1-Blue, Day2- Green, Day3- Pink & Day4- Yellow)

Chef Incharge HSEQ Sign

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 2.0 Doc No. HSEQ-FS/PRO/04
Briefing & De-briefing sheet
Food Service Station: Location Name Maintained BY
Food
Service(Breakfast/Lunch/Snacks/Din
ner/Live/Tuck Shop:

Briefing Action Points

1 Appreciation
2 Grooming Check (Specially Uniform)
3 Day Special Food discussion
4 VIP visit discussion
5 Observation of walk through discussion
6 Back Area allocation like wiping, Refilling Food and
7
15
16
17
18
19
20
21
22

De-briefing Action Points

1 Appreciation
2 Challenges of same day
3 Any cutlery & Crockery issue
4 Counter Feedback of customer with Stewards
5
6
7
15
16
17
18
19
20
21
22 Veg- V Dal R
Instructions This record is to be filled up at end of each service day
Unit Manager to check & sign the record before filing
Records to be retained for 3 Month

Sign of Unit manager/Chef/Supervisor

Document No:CSF-FS/SER/01
DAILY STAFF GROOMING CHECKLIT

Employee Name Unit Name & No.

Designation: Employee ID
Date (Month & Year)
Dates
Check Points
Shirt hair & side buns

For Ladies - Hair is tied up properly &

no loose hair

hair is covered properly with head

gear/net

nails are short and trimmed

Shaved neatly

Moustache, if present properly

maintained & nicely trimmed

For Men - One marriage ring only, no

other jewellary, wrist watch or wrist
band

For Ladies - One marriage ring, one

simple nost stud (without any stone),
one short ear ring (not hanging and
without any stone) and one bangles
each on both hands are permitted

Uniforms are clean and looking fresh

Shoe clean(Chappals not allowed)

Personal Protective Equipment (PPE),

For ex. Gloves aprons etc. are worn
as per the job requirement

No body Odour

Unjury, wound, if present, in

exposed areas should be covered
properly with wash proof band aid

1. Tick box to confirm daily check on

food storage areas has been made.
2. where action is required exter 'X'
in box
3. Recheck following day and initial
box to show correctiveness.
4. Record Detail if persistent or
serious problems in the 'corrective
action box'

Signature of Unit Manager Signature of Service Supervisor

 Doc No OP/SOP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 5.0
Revision Status 5.0
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR BILLING Approved By Amit
MANAGEMENT Saxena/Ashwani
Vohra

1. PURPOSE:
Guidelines on cafeteria billing process and sale management.

2. PROCEDURE:
Control process: -
• Need to pick cash two times from cashier and that should be matched with POS sale
report.
• This whole day collected sales amount should give to Bank on the basis of Z report of
the day.
• Credit billing to client based on invoice slip from different areas and based on client
contract.
• Petty cash report should be filled at site
• MIS report of complete month should be compiled and send to finance team.
• Profit and cash report should be generated.
There is two types of transaction
1. POS point to sale (Reference is Food Book App manual & Responsibility of Cashier)
2. Credit billing

Reference: Food Book manual.

Responsibilities of a Cashier & Manager

Responsibilities of a Cashier
• Switch on the POS machines 15 mins prior to the session timing
• Switching on other system components like Kiosk, IMD & TDS TV, ORT & OAT POS machines
• Login to the POS Software with authorized credentials
• Checking the status bar and the system time in all system components
• Check for internet connectivity in all system components
• Raising an alarm to the Supervisor/Unit Manager if there is network connectivity issue
• Raising an alarm to the Supervisor/Unit Manager if any system component is not working
• Login to the PineLab Device with username and password
• All transactions are going with proper payment modes selected
• All items are available in the menu as per session timings
• Marking items out-of-stock if not timed as per session
• Avoiding any manual exchange/replacement of food items
• Day-wise payment split details of the respective cashier’s login
• Ensuring the respective cashier details are used by the cashier himself
 • Day End at the end of the Day’s billing functions
Responsibilities of a Supervisor/Manager
• Using production planning tool to mark the items that can be sold through a counter
• Ensuring all the system components are connected to internet
• Ensuring that all the menu items are in real-time and available
• Raising the alarm if internet connectivity is down
• Giving a test print for checking the printer configuration
• Raising the request to the concerned team if there is any issue with the software
(POS/Kiosk/IMD TV, ORT & OAT)
• Ensuring that the Pine Lab devices are working fine.
• Ensuring that the USB Cables are patched to the respective port post any deep cleaning or
removal of cables
• Ensuring Day End is done on time
• Undoing Day End is done at the wrong time
• Voiding transactions for any incorrect transaction conducted
• Monitoring the billing operations and ensuring a smooth flow across all system components
• Day-wise payment split details of every cashier
• Matching liquid cash with the daily reports
• Maintaining privacy over the cashier credentials with the respective cashiers
• Checking the dashboard for any gaps in the existing sales and payments modes
• Report all dashboard issues to the concerned IT team
• Ensuring that all requests are routed through IT Helpdesk only
• Raising requests all design request to the marketing team with designated specifications
• Raising requests for any uploading of IMD pictures to the Compass IT Helpdesk only
 FoodBook Manual
OPERATIONS HANDBOOK 2.0

1|Page
 Table of Contents
Solution Overview:.............................................................................................................................3

FoodBook Solution Matrix .......................................................................................................... 4

Type of Solution ..............................................................................................................................6

Vanilla POS..................................................................................................................................6

Vanilla POS + Prepaid Card ................................................................................................... 12

FoodBook Full Suite................................................................................................................ 16

Workflow & Key Components of the Solution: ...................................................................... 17

Adding FoodBook App to the Home Screen (Android users) ....................................... 17

Adding FoodBook App to the Home Screen (iPhone users) ......................................... 18

FoodBook App Registration Process ................................................................................. 19

Ordering at A-la-carte/Live Counters through FoodBook App .................................. 19

Ordering at Buffet Counter/MRP Tuckshops through the FoodBook App................. 21

FoodBook Kiosk Ordering Process .................................................................................... 22

Order Tracking ........................................................................................................................ 23

Order Authentication Terminal ........................................................................................... 23

Site Portal - FoodBook .................................................................................................................. 25

Optimus Menu Process .................................................................................................................. 30

Daily Checklist ................................................................................................................................. 32

Connect with Helpdesk & Escalation Matrix............................................................................. 33

Training & Handover Form............................................................................................................ 35

2|Page
Solution Overview:

Our solution comprises of the following types:

a. Vanilla POS solution – cashier assisted POS
b. Vanilla POS solution with card
c. FoodBook Rollout

The comprehensive FoodBook Suite comprises of the following elements:

a. Cashier assisted POS
b. Self-Ordering Kiosk
c. FoodBook PWA
d. Intelligent Menu Display
e. Token Display System
f. Order Receiving Terminal
g. Order Authentication Terminal

Even if one of the seven elements are present along with the Cashier assisted POS, it will be
considered as a FoodBook Suite. The full FoodBook Suite

3|Page
FoodBook Solution Matrix

S.N Features Vanilla POS (Cash n Carry) Vanilla POS + Card Solution FoodBook Full Suite
Ordering food (Al-la-carte &
1 ✓ ✓ ✓
buffet)
Card Management Module
2 (Registration, Recharging, ✓ ✓
Deactivation)
Cash, QR Codes, Sodexo Cash, NFC Card or QR Codes, Cash, NFC Cards, CC/DC, Paytm,
3 Integration of Payment channels online cards, CC/DC (if EDC Sodexo online cards, CC/DC (if Sodexo cards, QR Codes
machines are present) EDC machines are present) (Automated payments)

4 Mobile App/Web ✓

5 Online & Offline billing ✓ ✓ ✓

6 Dashboard features & reports ✓ ✓ ✓

7 SAP files generation ✓ ✓ ✓

GST reports (Daily, Weekly,
8 ✓ ✓ ✓
Monthly)
Transaction history of each
9 ✓ ✓
employee for a specific location

4|Page
 Number of visitors, employees,
10 ✓ ✓
and admins in the cafeteria
11 Connectivity status ✓ ✓ ✓

5|Page
Type of Solution

Vanilla POS

Comprehensive Suite for Billing

Simple and Comprehensive suite of restaurant billing and cloud based management system. POS
is modular in design in integrating with any upcoming and existing technologies. Multiplatform
POS software is available for variety of Interfaces.

Benefits of POS

• Simple and easy to use

• Online and Offline billing systems
• Sales and Stock dashboard integration
• POS Software can be used in all ordering platforms
• Integrated with variety of payment options

How to work on the POS

Double click on the POS icon on the desktop of the system – Login Screen pops up on the desktop
as shown below – Enter the provided Login Credentials to proceed.

Check if the Internet and Printer status are green (This means both are connected). Make sure
internet is connected so that Menu, Sales, Stock and Orders can be synced to the cloud.

6|Page
Steps to Process the Order

Select the appropriate Category from the list of categories of the item to be Ordered

Click on the item to be ordered from the list of Food items

If a customer orders for multiple items, then click on the items ordered by selecting
the appropriate categories, so that the orders gets added to the Cart

Click on Add or Sub to increase or decrease the quantity of the items

After confirming the order, click on the Generate Bill. Select the mode of payment

Depending on the payment modes available at the site, the bill is handed over to the customer,
customer shall produce the receipt at the counter and collect the food.

Highlights of the POS Software is mentioned below:

Functionality of POS

POS consists of different Buttons to perform different Functionality, i.e., to ease the process of
Order processing. Below are the different buttons and their functionalities.

7|Page
Categories:

On clicking Category buttons under Categories tile provides

the list of Food items which are listed under those
Categories in Food items tile.

Food items:

On clicking Food items buttons under Food items tile, adds the item to the Cart.

Add & Sub:

If the quantity of the selected item is to be increased/decreased, click on Add or Sub button
under Cart item(s) tile to increase/decrease the quantity respectively.

Clear Cart:

On clicking the Clear Cart Button under Cart Item(s) Tile clears the List of Food items from
the cart

8|Page
Remove:

To remove any food item from the Cart item(s), click on the Remove Button under the Cart
Item(s) Tile.

Generate Bill:

Click on Generate Bill Button and then select the payment mode to generate the bill after
confirming the order from the customers.

Sales Tracking

Sales Tracking option will be enabled to the Cafeteria Manager only.

Daily Log:

Daily Log Button gives the detailed report of all the transactions happened in that day. If
the printout is needed, click on Print Statement – Collect the receipt. If any bill is to be Void or to be
cancelled, click on Void Button in the same dialogue box.

9|Page
Daily Total:

Daily Total Button gives the detailed report of the Sales happened in that day. Custom sales
can also be obtained by selecting the required time period. If the printout is needed, click on Print
Statement – Collect the receipt.

User-wise split against payments is also shown. If any bill void/cancelled, those details
are also displayed in the same dialogue.

View Stock:

For the Stock report, click on View Stock option, which gives the detailed report of Stock
sold in that day. If the printout is needed for the same, click on Print Statement – Collect the
receipt.

10 | P a g e
Day End

At the end of the day, click on Day End Button to end the further POS billing. This is a
Mandatory process.
Note: After clicking on “Day End” option, orders cannot be punched for that day.
Once clicking on Day End, a dialogue box pops up, then click on Yes to give the confirmation.

If orders are not synced, a dialogue box pops up as shown in fig(a), then click Sync now. Thereafter
all the orders will be synced to the cloud.

If clicked on Cancel Button without syncing the orders, an error message pops up stating “Sales
for the day won’t close till data is synced” as shown in fig(b).
Note: Internet has to Connected, before syncing the data.

Daily Routine

Note: Once the menu changes are done, close the software and reopen it.

11 | P a g e
Vanilla POS + Prepaid Card

Recharge

POS – Recharge is used to recharge Compass Café freedom card/Company ID Cards (Employee
wallet only) to help customers place their order hassle free through the platform.
POS – Recharge software is represented as below:

Steps to Process Recharge

• Click on the Recharge tab next to the POS tab and then authenticate the user
• Enter the amount to be recharged by clicking on the number buttons provided
• After confirming from the customer, click on Recharge → Select the mode of Payment and
complete the recharge process

12 | P a g e
Visitors – How to order the Food?

Registration Software

Registration of the Compass Café Freedom card is done to create a prepaid wallet for the
customer to place the orders through the platform.
To Register the Compass Café Freedom card, follow the below mentioned procedure:
To Open the POS software double click on the Registration icon on the desktop of the system –
Login Screen pops up on the desktop as shown below – Enter the provided Login Credentials to
Proceed.

Click on Registration tab in the Registration software – Swipe the Compass Café Freedom card in
the magnetic reader – Click on Continue – Enter PS-ID of the customer – Click on Register.

13 | P a g e
Deactivation Process
If the customer wants to Deactivate their Prepaid Wallet, follow the below mentioned procedure:
Click on Deactivate tab in the Registration software – Swipe Compass Café Freedom card in
magnetic reader – Click Deactivate to complete the deactivation process.

Note: After deactivation, the amount which is remaining in the customer’s wallet is not
refundable

View Details Process

if the customer wants to View Details (Balance) of their card, follow the below mentioned
procedure:

14 | P a g e
Click on View Details in the Registration software – Swipe Compass Café Freedom card in
magnetic reader – Click Continue to view details of the card

Details provided in this are PS IDs and Available balance

Reissue Card Process

• If customer’s card is lost or mishandled, customer wallet can be linked to a new card by this
option. Follow the below mentioned procedure:
• Click on Reissue Card tab in the Registration software – Swipe New Compass Café Freedom
card – Enter their PS ID which was linked to their previous card – Click on Register to
complete the process.

15 | P a g e
FoodBook Full Suite

Cashier Assisted POS Self-Ordering Kiosk

Order Receiving Terminal Order Authentication Terminal

Intelligent Menu Display Token Display System

Dashboards (Vendor & Recharge) FoodBook PWA

16 | P a g e
Workflow & Key Components of the Solution:

Adding FoodBook App to the Home Screen (Android users)

Open the browser and Click on the encircled

logon to the page: Click on the option to FoodBook is added to
icon and add FoodBook Click on the encircled icon “Add to Home Screen” the Home Screen
www.foodbook.co.in on the home screen

17 | P a g e
Adding FoodBook App to the Home Screen (iPhone users)

Open the Safari browser and log Click on the encircled icon to Add the FoodBook to the FoodBook is added to
on to www.foodbook.co.in click on add to home screen Home Screen the Home Screen

18 | P a g e
FoodBook App Registration Process

Click on FoodBook Home page Choose your New User Register / Sign in screen You are all
icon. appears location set!

19 | P a g e
Ordering at A-la-carte/Live Counters through FoodBook App

Select the right Add the food item Confirm your Order Display the QR You are all
cafeteria and the to the cart order by making placed Code to the set!
counter the payment cashier

Users will be notified about their order status via SMS when they place the order and when their order is ready

20 | P a g e
Ordering at Buffet Counter/MRP Tuckshops through the FoodBook App

Select the right Choose your food Confirm your order Order placed Scan the code You are all
cafeteria and the item and add it to by making the against the QR set!
counter the cart payment Code scanner in
the counter

21 | P a g e
FoodBook Kiosk Ordering Process

Color notation to
indicate type of food
category Add/subtract the food item

Restaurant/Counters Description of food items

Select the item on the kiosk screen by clicking on the item

Click on Place order option at the bottom right hand corner

Tap the Access card to authenticate the order

Collect the receipt and proceed to the counter to collect your food

22 | P a g e
Upon payment, 2 receipts are printed hand over one to counter and other can be used for
tracking your order.

Order Tracking

Order ID/ Token no

Latest Ready Order ID

Order id of Recent ready orders

Order Authentication Terminal

An Order Authentication Terminal is an Android based system that helps in authenticating an

order thereby keeping a track of the online & offline orders to maintain sufficient stock in a
particular counter. It can also help manage production planning for the stock being sold at the

23 | P a g e
counter. All the end users are effectively authenticated using a Motorola Symbol Scanner. This
helps in ensuring authenticity and simplifies the order serving process at the respective counter.

Components of an Order Authentication Terminal

POS Machine – Sunmi T1 Mini Motorola Symbol Scanner

Network Connectivity UPS Power Supply

An exclusive Cloud-based system that helps in authenticating an online order. Whenever a user
scans the QR Code generated on their mobile phone, the order is authenticated via the order
details stored on Google Cloud. UPS Power Supply helps us maintain seamless experience even
in the case of a power failure at the premises.

24 | P a g e
Site Portal - FoodBook

Dashboard

Vendor Dashboard is a platform provided to Vendors which provides an overview of sales.

Vendor Dashboard is designed in such a way that Real-time sales can be tracked.
To open Vendor Dashboard, Login with the given credentials after clicking the web link provided
(preferably in the Chrome browser)

Functionality of Dashboard

Choose Restaurants:

Choose a Restaurant from the option provided in the dashboard under the tab choose
restaurant. There is a check box next to restaurant name to make selection, multiple selections
can be made.

Start Date and End Date:

Start Date and End Date are provided to select time period for which the report is
required.

View Sales

To View Sales in dashboard follow below mentioned procedure:

Login into Vendor Dashboard with given credentials after clicking the web link provided.
Choose restaurants from the list by ticking on the check box provided.

25 | P a g e
Click on View Sales → Select time period for which report is required by selecting Start date and
End date → Click on Show Stats, this gives graphical representation of the sales as shown below.

By clicking Details option provided, it generates a detailed report of sales in a numerical format
as shown below. Which also provides Payment-wise split of the sales. Click on Download Excel
to download report in Excel format.

Click on Count option provided to get the count of Number of orders

26 | P a g e
Real Time Sales
Real-time Sales option provided in the dashboard gives Live sales report. To check Real-
time Sales, follow the below mentioned procedure.
• Login into Vendor Dashboard with the given credentials after clicking the web link provided
• Choose restaurants from the list by ticking on the check box provided
• Click on Real Time Sales → Click on Show Stats, this gives Live sales report as shown below

Stock
Stock opinion in the dashboard gives report of Stocks sold for selected time
period. To view Stock report in dashboard, follow below mentioned procedure;
• Login into Vendor Dashboard with the given credentials after clicking the web link provided.
• Choose restaurants from the list by ticking on the check box provided
• Click on Stock report → Select time period for which report is required by selecting Start
date and End date → Click on Show Stats, this gives the report of sold stocks as shown below.
• Click on Download Excel to download report in Excel format

Stock

27 | P a g e
 Edit menu option is provided to ease process of cross checking the menu uploaded.
Click on Edit Menu → select restaurant → Get menu → Search item by name → Cross check.

Custom Sales
Custom Sales enables the option to select a particular time frame for which report is
needed. Follow below mentioned procedure to view Custom Sales;
• Login into Vendor Dashboard with the given credentials after clicking the web link provided
• Choose restaurant from the list by ticking on the check box provided
• Click on Custom Sales → Set particular time frame by selecting time for which report is
required and also select Start date and Excel date (Click on single day to obtain report for
single day) → Click on Show Stats.
• Click on Download Excel to download report in Excel format

28 | P a g e
Custom Stock
Custom Stock enables the option to select particular time frame for which Stock report
is needed. Follow below mentioned procedure to view Custom Stock;
• Login into Vendor Dashboard with the given credentials after clicking the web link provided
• Choose restaurants from the list by ticking on the check box provided
• Click on Custom Stock → Set particular time frame by selecting time for which stock report
is required and also select Start date and End date (Click on single day to obtain report for
single day) → Click on Show Stats
• Click on Download Excel to download report in Excel format

29 | P a g e
Optimus Menu Process

Requesting Menu for a site

How to select Menu items from Optimus 2.0

30 | P a g e
How to fill up Menu Request Form (MRF)

Common Mistakes that can be avoided

• Using the wrong template (Menu Master/MRF)

• Mapping an Item to a wrong Food Program

• Submit a new item creation request without finding close match in the Menu Master

• Item creation request shared without Culinary approval

31 | P a g e
Daily Checklist

While the machines are started 45 mins prior to the operations, the following activities needs to
be carried out.

• Power plugs of devices (POS, EDC, ORT, SOC, Printer, Scanner)

• Checking for right colour coded ports (All the USB ports should be provided with colour
coded ports

• Starting the machine

• Check for date & time & network connectivity

• Shortcuts/accessing the software

• Checking the status bar - All hardware components should be green. Restarting the
application if there are issues

• Test print and print roll

• EDC machine (Run application - Insert/Swipe mode)

If there are issues in the above 8 points, call the Compass IT Helpdesk Team

For IMD & TDS:

• Check the Power chord of the Remix and Television

• Source button of the TV – HDMI 1 or 2

• Check for Network Connectivity

• Turn on the software – Remix

• Check the date & time in the IMD & TDS

• Check the menu/bill numbers of TDS

• If required, call Compass IT Helpdesk Team

PineLab Devices Integration

• All billing machines would be tightly integrated with PineLab Machines

• All transactions should be initiated on the POS software before inserting/swiping the card
on the PineLab Machine

• The PineLab Machine should always be on ‘Run Application’ mode and indicate
‘Insert/Swipe Card’ before initiating a transaction

32 | P a g e
• All batch settlements would be done automatically on the cloud every day at 23:45 hrs
across all Compass Terminals

• Void & EMI transactions is disabled on all the terminals

• The communication channel between the devices (Brown cable) should always be
connected to the POS machine

• The training would feature a sample transaction done using the PineLab device

• All integrated terminal would be enabled with no charge slip printing option

Day End

• At the end of the day, click on Day End Button to end the further POS billing. This
is a Mandatory process.

• Note: After clicking on “Day End” option, orders cannot be punched for that day.

• Once clicking on Day End, a dialogue box pops up, then click on Yes to give the
confirmation.

•
• If orders are not synced, a dialogue box pops up as shown in fig(a), then click Sync now.
Thereafter all the orders will be synced to the cloud.

•
• If clicked on Cancel Button without syncing the orders, an error message pops up stating
“Sales for the day won’t close till data is synced” as shown in fig(b).

• Note: Internet has to Connected, before syncing the data.

Connect with Helpdesk & Escalation Matrix

We have formed the Escalation Matrix of Compass after carefully examining our process
from our past implementations. We look forward to familiarizing the operations team for

33 | P a g e
any additional requests and queries by defining a standard process. With this matrix, we
look forward to providing ease of access, improve responsiveness, and showcase
accountability towards our solution while at the same time addressing some concerns and
issues concerning the same. We have designed a 5-layer escalation matrix for all technical
and operational issues.
Level 1 Centralized customer helpdesk: [email protected]
Technical (Functionalities of the POS System, Card & Wallet Recharge, Kiosk,
IMD, and TDS) & Operations (Requests)
Level 2 Deepak Chaudhary ([email protected])
Level 3 Suresh Guruswamy ([email protected])
Level 4 Manish Sharma ([email protected])

• All the additional requests and queries to be routed through the centralized customer
helpdesk: [email protected]
• For any urgent technical query that needs to be addressed on priority, the team needs to
connect with the Compass IT Team

34 | P a g e
Training & Handover Form

We have given and informed your team about the content, requirements, and expectations for
the smooth functioning of the Cafeterias in (Company). We would request you to abide by the
guidelines during your tenure at (Company). As a part of the handover and signoff from
the MDM Team, we would require you to give us a confirmation stating that you and your team
have attended the training sessions, and also that your team has understood the responsibility
to ensure that the operations would be conducted in accordance with the training guidelines and
standard procedures defined. The following were covered during the training provided to my
team from (Date) to (Date):
• Briefing on the Operational Flow □
• Software Installation to all the POS Machines □
• Training to all the staff on POS Software □
• Training on all the features on POS Software □
• Training to all the staff on Registration Software □
• Training on all the features on Registration Software □
• Menu verification with respect to the site □
• Login Credentials to respective Managers and cashiers □
• Explanation on taking Sales and Stock Report □
• Login Credentials to respective Managers and cashiers for Software □
• Training on Sales and Recharge Dashboards □
• Training on fetching various data from the Dashboards □
• Sharing the link and Credentials to the Dashboards □
• Explanation on Day End Process □
If in case there are any questions and clarifications about the training, the materials presented
or the guidelines defined. It would be my responsibility as a unit manager to seek clarification
from the Account Manager assigned at the site from the Implementation Team.
Date:
Location:
Signature:
Name:
Designation:
Name of the SmartQ/Compass Project Manager:

35 | P a g e
 Reference Sheet - Item wise Sale last Four weeks
3,10,17,24,31 4,11,18,25 5,12,19,26 6,13,20,27 7,14,21,28 1,8,15,22,29 2,9,16,23,30
Restaurant Sunday Monday Tuesday Wednesday Thursday Friday Saturday
DLTHYDFF:choixmeals 0 1033 1069 981 1022 1275 0
Extra Protein 0 0 0 0 0 2 0
Non Veg Bowl 0 431 487 481 461 651 0
Non Veg Salad 0 38 47 27 25 32 0
Veg Bowl 0 519 498 457 513 569 0
Veg Salad 0 45 37 16 23 21 0
DLTHYDFF:dakshinbuffet 0 817 653 952 705 912 0
Chapati Single 0 47 93 88 119 79 0
Extra Sweet 0 153 42 246 33 177 0
South Thali 0 558 518 520 552 554 0
Spl Sweet 1 Pc 0 59 0 97 1 102 0
Veg Combo 0 0 0 1 0 0 0
DLTHYDFF:desserts 0 69 0 168 0 10 0
Extra Sweet 0 53 0 84 0 6 0
Spl Sweet 1 Pc 0 16 0 84 0 4 0
DLTHYDFF:eatwellhub 0 278 294 270 264 360 0
Healthy Combo 0 73 65 77 61 108 0
Non Veg Salad 0 64 71 59 57 88 0
Veg Salad 0 141 158 134 146 164 0
DLTHYDFF:globalkitchen 2 1399 791 1615 854 2675 1
Aam Panna 0 13 22 10 15 26 0
Aerated Can 0 22 42 38 117 63 0
Chef's Special- Non Veg(Pre Plated Meal) 1 155 176 234 182 262 0
Chef's Special-Veg(Pre Plated Meal) 1 83 97 86 119 118 0
Chicken Pasta 0 164 214 210 196 243 0
Extra Sweet 0 503 6 594 10 1038 0
Iced Tea 0 0 0 0 0 9 0
Pizza Non Veg 0 9 3 5 8 22 0
Pizza Veg 0 21 15 17 15 17 0
Premium Pizza -Paneer 0 0 0 0 0 0 1
Spl Sweet 1 Pc 0 224 0 231 1 624 0
Veg Pasta 0 205 216 190 191 253 0
DLTHYDFF:nonvegdelight 0 158 200 215 162 333 0
Chapati Single 0 3 3 10 11 12 0
Chicken Biryani 0 82 116 98 76 182 0
Chicken Combo 0 73 75 105 75 129 0
Egg Combo 0 0 0 2 0 0 0
Extra Sweet 0 0 6 0 0 2 0
Spl Sweet 1 Pc 0 0 0 0 0 8 0
DLTHYDFF:orientalzing 0 1651 1843 1827 1812 2115 0
Cheese Maggi 0 106 159 141 137 126 0
Chicken Chinese Combo 0 195 242 282 221 355 0
Chicken Fried Rice/Noodles 0 137 144 166 143 203 0
Chicken Maggi 0 51 37 65 63 45 0
Chicken Starter 0 126 166 212 176 219 0
Egg Fried Rice/Noodles 0 121 116 114 107 146 0
Plain Maggi 0 134 212 150 154 146 0
Veg Chinese Combo 0 381 298 266 334 419 0
Veg Fried Rice/Noodles 0 69 80 64 73 65 0
Veg Maggi 0 226 296 263 265 245 0
 Doc No OP/SOP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR EVENT Approved By Amit
MANAGEMENT Saxena/Ashwani
Vohra

1. PURPOSE:
Guidelines on end to end events management.

2. PROCEDURE:
1. Event requirements of food & services are requested through Function
Prospectus for unplanned and event calendar for planned events.
2. The details of services cost are agreed as per Function prospectus, necessary
raw material ordering is done.
3. Extra manpower deployment is required as per services is planned considering
the cost.
4. The services are delivered as per requirement & timeline.
5. UM to fill a Function prospectus highlighting all details of client requirement to
be filled in three copies.
6. Review cost with Chef & selling rate with concerned manager before confirming
to client.
7. Once approved, distribute copies to kitchen, F&B manager and Finance.
8. Chef to follow the process of production planning as defined in OSP for food
production.
9. F&B manager to make necessary service arrangements on designated date, time
and venue.
10. Site team must make all events details update in consolidated excel date so that
easy to track.
11. Finance to check for accurate billing to client within timelines and record in
Finance order book/ledger.
12. The event/function invoices are raised & submitted to client with the supporting
of function prospectus.
13. Once approved, the normal operational processes will be performed.

Reference:
• Compass Event calendar
• Event menu template
• Function Prospectus
• Invoice Tracker
FUNCTION PROSPECTUS (FP)

Function Type: Day Rate Approved BY Payment Type

Location: MIG Pax: From - to
Date & Time: Booked BY Booked On Date
Prepared By & Remarks: Contact No:/Email/Address: Signature of Client:
FOOD SERVICES FINALIZATION
TIMING: TIMING: TIMING: TIMING:
BREAKFAST MENU RATE-> LUNCH MENU RATE DINNER MENU RATE SNACKS MENU RATE
1 1 1 1
2 2 2 2
3 3 3 3
4 4 4 4
5 5 5 5
6 6 6 6
7 7 7 7
8 8 8 8
9 9 9 9
10 10 10 10
11 11 11 11
12 12 12 12
13 13 13 13
14 14 14 14
15 15 15 15
OTHER REQUIREMENTS RATE-> OTHER REQUIREMENTS RATE OTHER REQUIREMENTS RATE OTHER REQUIREMENTS RATE
1 MANPOWER 1 MANPOWER 1 MANPOWER 1 MANPOWER
2 DECORATIONS 2 DECORATIONS 2 DECORATIONS 2 DECORATIONS
3 CAKE 3 CAKE 3 CAKE 3 CAKE
4 CROCKERY & CUTLERY 4 CROCKERY & CUTLERY 4 CROCKERY & CUTLERY 4 CROCKERY & CUTLERY
5 TABLES BUFFET 5 TABLES BUFFET 5 TABLES BUFFET 5 TABLES BUFFET
6 CHAFFING DISHES 6 CHAFFING DISHES 6 CHAFFING DISHES 6 CHAFFING DISHES
7 MUSIC 7 MUSIC 7 MUSIC 7 MUSIC
8 UNIFORMS-THEME 8 UNIFORMS-THEME 8 UNIFORMS-THEME 8 UNIFORMS-THEME

Instructions 1.This record is to be filled up at end of each service event/function

2.Unit Manager to check & sign the record before filing
3.Records to be retained for 01 Year with updated value of breakage

SIGNATURE OF UNIT MANAGER SIGNATURE OF CHEF SIGNATURE OF EVENT MANAGER

Document No: CSF-FS/SER/06

5
 Doc No OP/SOP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 5.0
Revision Status 5.0
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR DISH Approved By Amit
WASHING PROCESS Saxena/Ashwani
Vohra

1. PURPOSE:

Procedure for effectively clean and sanitize the cutlery, crockeries and to maintain the
higher standard of equipment’s and dish wash area up keep.

2. PROCEDURE:

Dish Washing Flow:

1. Wash and dry hands and put on gloves and Apron.
2. Clear all left over in the Plates and place it in dustbin. Ensure that dustbins are line
up with Green bag liner.
3. Maintain the dry and wet waste bin separately.
4. Separate plates, Bowls etc. from cutlery items. Cutlery items to be place in separate
tray.
5. Rinse/soak plates, bowls etc. crockeries in soap oil with hot water.
6. Scrub it with green color pad and Stack on the tray of dish washing.
7. Spray the crockeries with the hot water jet after setting the tray only.
8. Approved chemicals are to be used for dishwashing.
9. All the dishes according to category are then placed in designated racks up to
standard stacking level marking.
10. Remove gloves and wash hands.
Note:
• All broken items to be placed in broken item bag/racks with labelling.
• Broken item details are to be entered in the broken item register.
• Chemical required for the day (Day/night shift) is procured from utility store by
Utility Supervisor on previous day.
• Chemical required for the month is procured from Supplier by Store Manager as per
consumption trend, once in a month.

Dish Washer Machine cleaning steps:

1. Turn-On the Machine basics:

a. Check that the Washing temperature is about 55-65°C
b. Check that the Rinsing temperature is about 82-90°C
Do not turn on the machine unless these temperatures are reached
2. Prepare the Equipment (Bins, Clean Slots etc.,)
3. Ensure the working condition of Machine and dosing pumps with chemical
availability.
4. Remove the Food particles.
5. Group Together (1. washing basket; 2. plates/ trays; 3. covers to be put in the slots;
4. glasses/ boards/ lids). Put the respective items in Machine as per cleaning
requirement

Sample reference of flow Diagram:

Post Cleaning follow the below procedures
1. Visually check the cleanness of the crockery (food residue) and ensure that the
crockery is dry
2. Remove all damaged and/or broken crockery. If found broken crockery than wrap it
and keep at a separate place to avoid using in service.
3. Group together the dirty crockery and clean again.
4. Check the level of detergents and schedule maintenance if required.
Note:
1. Utility supervisor will ensure the PPE and correct use of chemical as per the dilution
given in MSDS.
2. All the cleaning tools to be hanged on Janitor hanger if in case placing on floor, it is
should be stored in inverted direction.
3. Regularly needs to inspect the cleaning tools to avoid incidents and unpleasant odor in
dish washing area.
4. Wiping duster should be stitched from sides, recommended to use wonder wipe cloths
and it should be change regularly.
5. Best practice-Wiping Cloth hanger for proper drying.
6. Sanitizer buckets to be use for dusters.
7. Never use the food pans to make the dilution of chemicals
8. Always use labelled buckets for chemical dilution.
9. Ensure the Preventive maintenance plan for conveyor belts, softener and dish washing
machine.
10. Team should be trained on standard process of Machine operation and cleaning
practices by OEM.
11. Site team should have Dish washing machine manual at site for reference.
12. Clean the machine after each service operation (drain out water, clean strainers, jets
and flaps).

Efficiency of Dish Washing Process: Sample reference to calculate the required manpower

1. Available Time = 120 Min(13:15-15:15)

2. Demand = 1500 pieces for one site and 1000 for 2nd Side
3. Takt Time (Dish wash machine Side) = 120*60/1200 = 6 sec/Piece. (1500 Count from
Transaction of 2nd Floor).
4. Takt Time (Manual washing with Hood type machine = 120*60/1000 = 7.2 Sec/piece. (1000
Count for Home Plate, Bowls, Spoons and Fork).
5. Cycle Time Activity 1 (Food waste and Cutlery Removal) = 3 Sec/piece
6. Cycle Time Activity 2 (Scrubbing in Soap Oil) = 3 Sec/Piece
7. Cycle Time Activity 3 (Stacking on Tray and Rinse) = 2 Sec/piece
8. Cycle Time Activity 4 (Dish washing machine) = 5.6 Sec/piece
9. Cycle Time Activity 5 (Cleaned Crockery Set up on racks) = 4 Sec/piece
10. Ideal Through put of Machine is 40 Tray/Hour and Actual required is 38 Tray/Hour.
 Doc No HSEQ/SOP/FS113
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR DISH ISO 22000 Ref 7.2.3.h
WASHING PROCESS FLOW

SCOPE –
This SOP is applicable to any dish wash area.

1. PURPOSE:

To ensure proper cleaning

Scrap food with wiper or hands

Hot rinse dishes/utensils

Wash at 55-65 degree C with approved chemicals

Sanitise (Rinse) at 82-90 degree C with approved chemical concentration. Chlorine can
be used - 2 Tablets in 10L of water with a conc. of 150ppm. Contact time should be 3
mins.

Air dry or wipe with micro fibre or proper stitched cleaned cloth

POST CLEANING PROCEDURES:

1. Visually check the cleanliness of the crockery and ensure that it is dry.
2. Remove the damaged or broken crockery.
3. Group together the dirty crockery and clean again at the end.
4. Check the level of detergents and schedule maintenance if required.
PPE to be Used: Water Proof Apron, Gloves, Mask and Safety Goggles (in case of walls), Safety shoes
or gumboots.

LEAD HSEQ
Dish Washing Machine Temperature Log

Area

Detergent Rinse-aid Next

Time of Washing Rinsing
Date changed at changed at Cleaning Dish Wash Machine Operation Details
Recording Temperature (o C) Temperature (o C)
(Time) (Time) Cycle (Time)

Machine started at (Time)

Machine stopped at (Time)
Total hours of machine running
Machine started at (Time)
Machine stopped at (Time)
Total hours of machine running
Machine started at (Time)
Machine stopped at (Time)
Total hours of machine running
Machine started at (Time)
Machine stopped at (Time)
Total hours of machine running
Machine started at (Time)
Machine stopped at (Time)
Total hours of machine running
Machine started at (Time)
Machine stopped at (Time)
Total hours of machine running
Machine started at (Time)
Machine stopped at (Time)
Total hours of machine running
Unit Manager to check the record form and sign before filing
Instructions:
1. Check the temperature, ideal operating range wash temperature (55 – 65 Degree Celsius) & Rinse Temperature (82 to 90 Degree Celsius)
2. Report to Maintenance if the Dish wash machine temperature is running constantly outside the tolerance limit of ± 2 Degree Celsius. Also remove the Utensils/crockery to another dish wash machine till the time problem is
rectified
3. Ensure that the chemical pipe is connected to the dish wash machine and refill when required
4. Frequency: To be filled up shiftwise daily when the machine is in operation)

HSEQ Sign Utility Incharge

Issue Date: Apr 2019 Version No.: 1.0 Rev. No.: 1.0 Doc. No. HSEQ-FS/UT/02
 Doc No OP/SOP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 5.0
Revision Status 5..0
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR POT Approved By Amit
WASHING Saxena/Ashwani
Vohra

1. PURPOSE:

The purpose of this procedure is to give guidance on Pot Washing and to maintain the higher
standard of equipment’s and Pot wash area up keep.

2. PROCEDURE:

Pot Washing steps for Handies/Camaro:

1. Wash hands and put on Apron.

2. All pots are placed in pot wash area by all kitchen sections.
3. Clear all left over in the green garbage bag and place it in dustbin. Ensure that dustbins
are line up with Green bag liner.
4. If there is machine available for scrubbing, then cleaning will be more effective.
5. Maintain the dry and wet waste bins separately.
6. All the pots are rinsed and scrubbed in by Suma Multi solution
7. Pots are then washed with potable water.
8. Final rinse is done with Suma Bac for sanitization.
9. All pots are then placed on shelves in designated areas.

Pot wash area upkeep:

1. Put the Wet floor safety signage.
2. Pot washing area’s floor and drains are thoroughly cleaned, wiped and made dry.
3. Remove the warning signs when the task is complete and the floor is dry.
4. Remove gloves and wash hands.
Pot Washing steps for Small wares:

1. Wash hands and put on Apron.

2. All pots are placed in pot wash area by all kitchen/Cafeteria team.
3. Clear all left over in the green garbage bag and place it in dustbin. Ensure that dustbins
are line up with Green bag liner.
4. Maintain the dry and wet waste bins separately.
5. All the pots are rinsed and scrubbed in by Suma Multi solution
6. All the pots are rinsed and scrubbed in Tank 1 containing Suma Multi solution.
7. Pots are then washed in Tank 2 containing plain water.
8. Final rinse is done in Tank 3 with Suma Bac/Hot water of 85° for sanitization.
9. All pots are then placed on shelves in designated area.

HAZARD CONTROL MEASURE

1. Chemical exposure to the body parts. 1. Operator must thoroughly wash eyes and
2. Slip, Trips and Falls hands before and after cleaning.
2. Use PPEs Apron, Gloves, Gum Boots to
safeguard body parts.

Sample Reference: Image

 Doc No HSEQ/SOP/FS115
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR POT ISO 22000 Ref 7.2.3.h
WASHING PROCESS – SINK 1

SCOPE
This SOP is applicable to any pot wash activity.

1. PURPOSE:
To ensure proper cleaning

All utensils to be washed and do not contain any food residue.

Use the soap solutaion as per the concentration approved by compass

Washing dirty utensils , with a soap solution concentration of 45-55 Celcius

Scrub the utensis with scrubber ( Do not use steel wool) with circular movement
multiple time across the utensils

Rinse the utensils which have been washed with water temperature 55°C - 65°C.

Sanitation utensils that have been rinsed with a sanitising solution.At least 5 min
contact time need to be ensure.

Keep it for the air dry in inverted position

All the washing process must pass through three steps of wash, rinse, and Sanitising.

PPE to be Used: Water Proof Apron, Gloves, Mask and Safety Goggles (in case of walls), Safety shoes
or gumboots.

LEAD HSEQ
 Doc No HSEQ/SOP/FS116
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.11.2018
STANDARD OPERATING PROCEDURE FOR POT ISO 22000 Ref 7.2.3.h
WASHING PROCESS - SINK 2

SCOPE
This SOP is applicable to any pot wash activity

1. PURPOSE:
To ensure proper cleaning

All utensils to be washed must not contain any food residue.

use the soap solution as per the concentration approved by compass in sink 1

Washing dirty utensils, with of soap solution temperature 45°C - 55°C

Scrub the utensis with scrubber ( Do not use steel wool) with circular movement
multiple time across the utensils

Change the soap solution after every 20 min of pot wash from Sink 1

Rinse the utensils which have been washed with water temperature 55°C - 65°C.in
running water in sink 2

Sanitation utensils that have been rinsed with a sanitising solution.At least 5 min
contact time need to be ensure.

Keep it for the air dry in inverted position

All the washing process must pass through three steps of wash, rinse, and Sanitising.

PPE to be Used: Water Proof Apron, Gloves, Mask and Safety Goggles (in case of walls), Safety shoes
or gumboots.

LEAD HSEQ
Manual Pot Wash Log - Three Compartment Sink

1st Compartment 2nd Compartment 3rd Compartment

Wash Water Rinse Water Sanitizing Water
Team Member
Date Time Corrective Action
Soapy Water (20 ml By Suma Bac (4ml in Initials
Suma Multi in One liter Clean water One liter water)/Hot
water) water 85⁰C.

Utlity supervisor
Doc. No. CSF-FS/UTI/02
 Doc No HSEQ/SOP/FS119
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 20.11.2018
STANDARD OPERATING PROCEDURE FOR CAMARO ISO 22000 Ref 7.2.3.h
WASHING PROCESS

SCOPE –
This SOP is applicable to any washing area.

1. PURPOSE:

To ensure proper cleaning and disinfection to avoid contamination

All utensils to be washed and do not contain any food residue.

Use the soap solutaion as per the concentration approved by compass. Dosage - 2
Tablets in 10L of water for a contact time of 3 minutes.

Washing dirty utensils , with a soap solution concentration of 45-55 Celcius

Scrub the utensis with scrubber ( Do not use steel wool) with circular movement multiple
time across the utensils

Rinse the utensils which have been washed with water temperature 55°C - 65°C.

Sanitation utensils that have been rinsed with a sanitising solution.At least 5 min
contact time need to be ensure.

Keep it for the air dry in inverted position

All the washing process must pass through three steps of wash, rinse, and Sanitising.

PPE to be Used: Water Proof Apron, Gloves, Mask and Safety Goggles (in case of walls), Safety shoes
or gumboots.
Documents: General Cleaning Checklist-HSEQ-FS/UT/ 01

LEAD HSEQ
 Doc No HSEQ/SOP/FS12
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 01.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE HANDLING Approved By Rupali
AND DILUTING OF CLEANING CHEMICALS Gupta/Ashwani
Vohra

1. PURPOSE:

The purpose of this procedure is to give guidance on Handling and Diluting Cleaning
Chemicals.

2. PROCEDURE:

Equipment Required
• Color Coded Dusters
• PPE, Safety Gloves, Face Mask, Safety Boot.
• Labeled spray bottles
• Diluting Bucket with labeled measurement/ Auto Diluter Machine
• Warning signs
• Lock and Key arrangement

Method
1. Wash and dry hands and put on PPE. Goggles are mandatory.
2. Correctly display the warning signs in the area, ensuring all signs are visible.
3. Assemble the equipment and check for safety.
4. Prepare the cleaning solution in a well-ventilated area (refer to manufacturers'
instructions).
5. Always keep covered the diluted chemicals.
6. Dilution is written and mentioned in Can and boxes, it’s all information has given
in MSDS also, that can be obtained by Dealer/ Distributors or can be
downloaded from Website of the approved chemicals manufacturer.
7. Please keep appropriate chemical dilution chart visible to staff
8. Dilute as per direction given, use proper PPE before starting with Dilution.
9. For accurate dilution, use labeled measured bucket/ Mug or use Automatic diluter
available for heavy dilution for industry purpose.
10. Use always soft water for better results.
11. Diluted Chemicals needs to be kept in labeled Spray cans. Safety at dilution
station is highly recommended.
12. Keep a first aid box ready nearby area for easy access in case of emergency.
13. Always follow manufacturer’s MSDS for first Aid and further treatment.

Note:
• Refer to the health & safety management system & completed risk assessments
• If possible, work from ground level rather than use access equipment. Do not use
access equipment unless you have been trained
• Check access equipment carefully before use and when moving from one area to
another.
• Cover electric sockets with masking tape; if so required
• Avoid splashes of general surface cleaner on furniture, curtains or floor
 • Report any damage or faults to your supervisor
• Do not leave any loose article after cleaning is done; ensure to carry all the
belongings with you.
• Do not over stretch

Responsibility: - Unit manager/Regional chef

Reference:
• Chemical requisition Register
• Chemicals Dilution Chart
• MSDS for every chemical
• Daily chemical usage Register
 Doc No OP/SOP
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR DRAIN Approved By Amit
CLEANING Saxena/Ashwani
Vohra

Purpose
The purpose of this procedure is to give guidance on Drain Cleaning.

Procedure
The procedure steps mentioned below applies to all kind of drains.

Drain Cleaning steps:

1. Wash hands and put gloves. Safety signage is to be placed.

2. Drain caps are to be removed from entire area and to be soaked/sprayed with hot water.
3. Scrub the drain sides with hard brush with Soma Multi
4. In case drains are of non-removable type, use a plunger to clear of any blockages
5. Chemical of Suma Multi is poured in bucket.
6. Drain caps are soaked for minimum 15 minutes in bucket.
7. Drain caps are then scrubbed and clean thoroughly
8. Caps are rinsed and placed back on drains.
9. Drains are run through water.
10.Drains are cleaned with Suma Drain every week after dinner preparation.
11.Floors are then thoroughly cleaned, wiped and made dry.
12.Remove the warning signs when the task is complete and the floor is dry.
13.Remove gloves and wash hands.
Note:
• All the material issuance is noted on Chemical consumption register.

HSE Control Measures

Employee Responsibilities
• Employees are responsible for ensuring that the highest standards of health and safety are
maintained in the completion of this task.
• Employees must ONLY carry out this task if they have received the relevant training for this OSP.
• Employees must have had the appropriate risk assessment associated to this task explained to them
(refer to SDP).
• Employees must check all equipment prior to use and determine that it is fit for purpose.
• If equipment is faulty, employees MUST stop the task immediately and report the fault to their
supervisor/manager.
• Employees must wear Personal Protective Equipment in accordance with instruction, information
and training provided.
 HAZARD CONTROL MEASURE

1. Chemical exposure to the body parts. 1. Operator must thoroughly wash eyes and hands
2. Slip, Trips and Falls before and after cleaning.
2. Use PPEs to safeguard body parts.

Supporting Documents

• Weekly deep cleaning schedule

• MSDS of Suma Multi and Suma Drain
• Chemical Consumption report

OSP Control Point

A. Task Performers: Utility

B. Task Area/ Location: Kitchen/Dish wash/Pot wash Area
C. Task Approver: Chef
Daily Breakage Report

Commencement Date: Location Name Maintained By

End Date:

Bed Tea & Breakfast

Section Full Plate Half Plate Bowls Tea Cups Saucer Glass

Rate
Total
Soup & Lunch
Section Full Plate Half Plate Bowls Tea Cups Saucer Glass

Rate
Total
Evening Tea, Dinner & Bed Milk
Section Full Plate Half Plate Bowls Tea Cups Saucer Glass

Rate
Total
Total Breakage Nos
Total Breakage Value

Instructions 1 This record is to be filled up at end of each service clearance

2 Unit Manager to check & sign the record before filing
3 Records to be retained for 01 Year with updated value of breakage

SIGNATURE OF UNIT MANAGER: DATE:

Doc. No. CSF-FS/UTI/03

 Doc No HSEQ/SOP/FS122
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE WASTE Approved By Harsh Trehan
MANAGEMENT

1. PURPOSE:

The purpose of this procedure is to give guidance on Handling and Diluting Cleaning
Chemicals.

2. PROCEDURE:

Waste Bin Management

Thus Blue Garbage Bins will contain wet food leftovers.

Green Garbage Bins will contain dry packets, plastics etc. leftovers
Yellow Garbage Bins will contain paper, foil & bottles

1. Every Garbage Bin should be lined with a garbage liner.

2. Each Garbage Bin should be labelled.
 3. Garbage Bins should be placed at place of operations depending upon the kind of garbage
coming out from the work procedures
4. Garbage Bins should be always covered with its lid as it will help to keep away flies & fruit
flies
5. Garbage bins should be paddle operated.
6. Wet garbage bin should not do full filling.
7. These Garbage bins should be regularly emptied & cleaned as per schedule or after garbage
dispose.

Garbage Room Cleaning Method:

1. Wash hands, put on gloves and mask.

2. Cooling fan will be switched off.
3. Room cleaning is done immediately after garbage is taken away by Garbage collection van.
4. Trays are to be removed, washed with water mixed with Suma Multi. Trays are scrubbed
with scrubber as well.
5. Once cleaned, thoroughly rinsed with water.
6. Trays are placed back into shelves.
7. Floor is then cleaned with Suma Multi and scrubbed with hard brush.
8. Floor is wiped thoroughly and made dry.
9. Remove the warning signs when the task is complete and the floor is dry.
10. Remove gloves and wash hands.

Reference:
• Daily breakage record
• Daily Garbage disposal record
• Daily Garbage Walk-in Temperature record
Daily Garbage Disposal Report
Commencement Date: Location Name Maintained By
End Date:

Area from where No. of Garbage Weight of Garbage

Date Time of Disposal Type of Garbage Signature of Shift In-Charge
Garbage Generated Bag Used disposed(Kg)

Instructions: This record is to be filled up at end of each service clearance

Unit Manager to check & sign the record before filing
Records to be retained for 01 Year with updated value of breakage

SIGNATURE OF UTILITY SUPERVISOR

Doc. No. CSF-FS/UTI/04
 Doc No HSEQ/SOP/FS124
COMPASS GROUP INDIA SUPPORT SERVICES Issue Status 1.0
PVT LTD Revision Status 0.2
Date 15.04.2019
STANDARD OPERATING PROCEDURE AREA Approved By Harsh Trehan
WISE CLEANING PROCESS

1. PURPOSE:

The purpose of this procedure is to give guidance on Working table and Cooking range cleaning.
2. PROCEDURE:
1. All area cleaning should be well planned.
2. Area of facility, cooking instruments, utensils, raw material storage bins and garbage
collection bins should be covered.
3. All activity should be included in checklist of cleaning area wise.
4. Effectiveness of cleaning schedule will demonstrate in CSF audit periodically.
5. Segregate the cleaning of area, equipment’s in daily regular cleaning and weekly deep
cleaning.

Reference:
• Deep cleaning schedule
• Cleaning checklist area wise

Floor Washing steps:

1. Wash hands and put gloves. Safety signage is to be placed.
2. Dry waste is collected with dust pan/wiper.
3. Floor is sprinkled with water and scrubbed with hard brush.
4. The floor is not whipped with wiper.
5. Floor is then mopped with diluted Suma Multi (1:20).
6. Floors are then thoroughly cleaned, wiped and made dry.
7. Remove the warning signs when the task is complete and the floor is dry.
8. Remove gloves and wash hands.
9. Deep cleaning of floors is done during night shift as per weekly deep cleaning roaster.

Trolley & Food Tray Cleaning Method:

1. Emptied Trolleys & Trays are scrubbed of stains, food particles
2. Trolleys & Trays are cleaned with liquid soap solution
3. Once cleaned, thoroughly rinsed with water.
4. Trolleys & Trays after cleaning are wiped dry
5. Trolleys & Trays are Sanitized with Suma Tab solution
6. Trolley wheels & brakes are cleaned & checked for any R&M
7. Cleaned & Sanitized trolleys & Trays are lined up in Trolley waiting zone & tray stacking
zone respectively
8. Remove gloves and wash hands.

Working table Cleaning:

1. Daily in night shift the thorough cleaning of work tables is done.
2. Post the cleaning of the Work Tables the same is sanitized by Suma Tab Solution
3. Garbage collected in garbage bag is then placed in garbage room.
4. Floor is thoroughly cleaned using Suma Multi twice in a day.
5. The method used is same as of Floor cleaning in any other area.
CLEANING SCHEDULE AND CHECKLIST

What When Who How

Location/Area: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

Utility/Unit Incharge

Doc. No. CSF-FS/UTI/05

4
Operational Service Procedure – Governance

Purpose
The purpose of these procedures is to provide guidelines around governance to Operations Managers/
Unit Manager & Chef to run their food operations in an effective manner. Using these standardized
processes and formats will certainly help managers in complying with critical site operational activities.

Scope
The scope of Production procedures is as follows:

Governance
OSP Related Template/Policy/Job aid Periodicity Responsibility

Document Document control and Record folder Yearly Unit Manager

Management
Contract Summary/SOW/SLA copy Every contract Ops Manager
renewal
Escalation Matrix One time or as Ops Manager
Contract when required
Management Governance Calendar Yearly Ops Mgr/ UM
Client meeting minutes Every meeting Ops Mgr/ UM
Service Navigator feedback For every service Ops Manager
Asset monitoring & audit process Quarterly Unit Manager
Job Descriptions & Job cards One time UM/ Branch-HR
Manpower Deployment Plan, Shift handover As defined Unit Manager
register & Duty Roster, Briefing & Grooming
Record.
Training planner, People (AM/Supervisor) Yearly Unit Manager
development plan, Succession plan, Behavior
training plan and assessment records.
People
Compliance records (Labor license, ESI/PF law, Quarterly Unit Manager/
Management
FSSAI) Branch-HR
Star awards/Sambandh planner and reports As defined Branch HR
Employee records (Attendance & Other Monthly Branch HR/UM
details)
Every month Site
On site Induction and tracking Manager/Buddy
Site Attrition tracking and actions trainer/STM

Financial reports: Daily/ weekly/ Unit Manager/

Performance • MIS Reports – Daily/ Weekly/ Monthly monthly Ops Manager
Management • Sales report
(Financial & • Petty cash report
Operational) Reference to ‘In-Unit Financial & Accounting
processes’
P&L Performance Management reporting: Monthly Unit Manager/
management • QBR and Monthly performance report Ops Manager
• CSF Self Audit reports and CAPA process

Doc. No.: CSF-FS/GOV/005

Operational Service Procedure – Governance

• Unit visit checklist

• Best practices record (CI Log)
Operational Service Procedures:

01. Document Management

Process Process Process Guidance and Explanation Documents

Step Owner to Use
01 Document management: Site • All the documents being used in the site,
A procedure for identification, Manager are to be listed in ‘Document Record and Document
preparation, approval, issue, Control folder’. It will be responsibility of record and
amendment & control of designated employee to keep this sheet control
documents and to ensure updated with any modification. This will folder
availability of pertinent issues of be an important auditable document.
documents at the place of use Management:
• Every file to have Index on Inner Front
Cover and records are kept using
colored separators for internal sections.
Index shall mandatorily cover the
retention period and disposable process
for documents kept inside.
• Prefer the acrylic files to keep the
documents
• Each section at site to follow a color-
coded file (Spine Color), as available
with Central Procurement team.
Version and Control:
• Any new document created at site shall
be sent to CSF Team for approval, who
will manage to get it approved from
concerned authority. Once approved,
document is to be updated in
‘Document Control & Record folder’
• Old versions are to be discarded
immediately.
• Documents from storage area shall also
be discarded as per the retention period
lapse.

Doc. No.: CSF-FS/GOV/005

Operational Service Procedure – Governance

Sample Document:

Color To be used for

Pink Operations – Production, Service, Utility and Stores
Green HR Records
Blue Financial records
Orange HSE records
White Standard documents and Manuals. E.g. Contract documents etc.

Responsibility: Unit Manager

Reference documents:
• Document Record and Control folder

Doc. No.: CSF-FS/GOV/005

Operational Service Procedure – Governance

02. Contract Management

Process Process Process Guidance and Explanation Documents to Use

Step Owner
2.1 Performance against Site • Performance reports are completed by • Contract
contract measures is Manager site management and reviewed with Performance
monitored and regional management before being Report
Reported presented to client. • Governance
• Any non-conformances are notated Calendar
along with an action plan for • Continuous
performance improvements. Improvement
Review contract documents Area • It is mandatory for Unit Manager to Log
2.2 to ensure that the Manager keep updated contract/SOW/SLA copy • Signed Service
Information is correct. (6 at site for ready reference. Level
Client facilities are surveyed Monthly) • Infrastructure log is to be created with Agreement
to ensure that the mobilization of contract and same (SLA)/SOW
equipment shall be audited on monthly or Asset List
and infrastructure are in quarterly basis.
good working condition.

• Client and Compass escalation matrix

to be developed for tactical, Escalation Matrix
2.3 Escalation Management operational and strategic level and Escalation Control
displayed on unit manager’s notice process (Ref:
board with contact nos. and email Escalation
addresses. Process)
• Client meetings at each level of
operations are to be conducted on Client MOM
2.4 Client Meeting SLA, outstanding issues, what issues format
needs immediate action, last meeting
MOM and MOMs to each meeting are
to be collated in MOM file or excel. It
is mandatory for tactical level MOMs
to be included in file (Hardcopy or
well-structured electronic copy).
• MOM communicated to next
Hierarchy level for confirmation and
improvement.
• SAG team must do meeting with client
in half yearly. SAG MOM
2.5 SAG Processes
• Governance calendar include the
communication reporting to Client and Governance
2.6 Governance calendar compass on deferent schedules. This Calendar (Ref:
will majorly cover all planned Governance
activities. Calendar)

Doc. No.: CSF-FS/GOV/005

Operational Service Procedure – Governance

Escalation and Request Control process:

Sample Process

Escalation takes place through

agreed communication path
(follow the list of escalation
*Critical issue Document and
contacts) Coordinate
regarding service communications with distribute escalation
request and delivery customer/client through verbal data in an escalation
issues occurs communication with Site UM notification report(CI
(90%) or CLIENT (10%) on log) or in mail
mail.
Critical issues can be…
 Requests outside the
Review
SLA.
 Problems with service
delivery(FM/FO). Complete the issue resolution
report that the If necessary, Site
 Inadequate delivery customer/client sign or
against key performance Communication.
manager create an
Escalation Action
indicators. Note: If FO/FM comes under
Plan. (CAPA) within
 Contract Deviations. critical Category that is
defined in SOW, than CLIENT 24 Hrs.
will issue Debit note

Doc. No.: CSF-FS/GOV/005

Operational Service Procedure – Governance

03. People Management

Purpose: Resource Management ensures that Compass has appropriately skilled and trained employees in
place to deliver services to the agreed levels and quality as set out in the Client Service Level Agreement
and Contract with the Client.

Process Process Process Owner Guidance and Explanation Documents to Use

Step
2.1 Hiring and Separation Site Manager • Site management will be • Hiring Process
protocol responsible for ensuring that • Summary
the site-specific process is • Job Description
followed.
2.2 On Boarding Process Site manager • Site manager will submit the • Weekly manning
report
Govt ID proof to client for
• Induction (HR
background verification (if policy and HSEQ)
applicable), after confirmation Program
Site Manager of details, they will allow the • Job Plan
2.3 new employee to work at site. • Training &
Counselling session Site manager Development
Record
• Medical check up

Doc. No.: CSF-FS/GOV/005

Operational Service Procedure – Governance

• Stay conversation/team meet • Police verification

Exit interviews Site Supervisor weekly, monthly and fortnightly • Leave records
2.4 is must do with new employee. • ESI Card files/
office copy
Information regarding exit
Job allocation interviews is summarized in the
Exit Interview Form
2.5 Continuous Improvement Log.

Deployment of staff as per the SLA

or as per Job Plan. Deployment plan
Duty Roaster to be prepared on
weekly basis.
The job cards must necessarily Duty Roaster
include daily task from shift start
Shift Handover process Site to shift end considering HSE
2.6 Manager/HR/HSEQ guidelines and OSP.
Job Plan

Supervisor will address briefing

and Grooming checks for all Briefing and
employee. Grooming log
Shift handover register will be Shift Handover
filled by each supervisor from all Register
sections at the end of shift giving
Training and Site manager instructions to be next supervisor
2.7 Development joining duty.

Training Guide to be localized in

Monthly training calendar. Monthly training
Training and assessment tracker to calendar
be prepared for Staff specific and Training tracker
it is updated/audited as per Star Award
Growth Path governance calendar. recognition
2.7.1
SOC tracking as per ageing
Maintaining the SOC files for all
employees.

Staff Accommodation Site Manager • Review application for • Employees’ list

Management accommodation from eligible staying in
employee and allotment of accommodation
accommodation as per (Tracker)
• Clearance from
availability
accommodation
at the time of
F&F/ Separation/
transfer

Doc. No.: CSF-FS/GOV/005

Operational Service Procedure – Governance

Attrition Management Site Manager • Compile the details of • Leavers tracker

employees leaving month on • Absconders list
month basis
• Sharing details of leavers to
Branch HR/ Shared services
team on monthly basis
• Update on absconder/
absconder’s verification as per
absconder management process

Performance Site Manager • Site Manager will review • PDR records and
Development review performance for each employee PDR forms
eligible for annual PDR records at site
• Operation Manager/ State Head
will review to finalized PDR for
site for further review and
approval

04. Product Management

Process Process Process Owner Guidance and Explanation Documents to
Step Use
6.1 Asset Management Site Manager • All assets and inventory listed Assets List with
on the asset register must be status of
visually inspected and verified inspection.
according to assets list.
• If any damaged or non-working
assets will be communicated to
client through snag/CI log.
• Preventative maintenance Preventive
activities should occur if maintenance
possible outside of normal Schedule or status
working hours.

Doc. No.: CSF-FS/GOV/005

Operational Service Procedure – Governance

05. Performance Management

Objective: The purpose of this module is to ensure that performance results are shared with Compass
Management and clients on a regular basis and opportunities for growth and development are
identified.

Process Process Process Guidance and Explanation Documents to Use

Step Owner
2.1 Performance management- • Site manager will prepare the financial o Daily/weekly
Financial site report based on Invoice or according costing
Manager to contract Minimum guarantee. o Cash deposit
• Food cost analysis and variance action report
plan submitted to correct any o Food cost
deviations. This shall be supported analysis
with Costing report to be taken out o WCR and MIS
from SAP. o Item wise Sale
• Invoice will be submitted to client for Summary
billing. o Statement of
• Event invoices also tracked in invoice purchase (only
tracker. for cost-plus
sites)
Monthly Report and QBR are to be o Invoice tracker
created site managers. Reports are to Invoice Tracker
be shared with client and Compass
2.2 Performance Management- Monthly and Qtrly
management and will become basis for
Reporting (QBR) Performance
monthly/ quarterly reviews with report (Plate count
Site client/compass. actual, Event, HSEQ,
manager • Internal-Regular audits will be FO, Training, New
conducted for CSF, HSEQ. Unit Introduction, CI log
manager to close the actions as and Next Approach
mentioned in the CAPA sheets. CSF, Bronze HSEQ
• External- NSF audit will be happened
at site
NSF-Audit
• Client team also can do the operation
CI log
audit as when required as per
performance

Doc. No.: CSF-FS/GOV/005

 Escalation Contacts List
Site/Unit:
Compass Governance Client
Contract Ref: Contact Level Contact

Date Created:
Name: Level IV Name:
Designation: Designation:
Email ID: Email ID:

Name: Level III Name:

Designation: Designation:
Email ID: Email ID:

STRATEGIC

Name: Level II Name:

Designation: Designation:
Email ID: Email ID:
OPERATIONAL

Name: Level I Name:

Designation: Designation:
Email ID: Email ID:
TACTICAL

Doc. No. CSF-FS/GOV/02

Job Plan
SITE NAME
JOB PLAN AREA COVERED
JOB TITLE REPORTING
WORKING BREAK TIMES
SMILE Clean as you go
It is part of your
Pickup litter as you go
uniform
JOB DUTIES
TIME TASK AREA OSP INSTRUCTIONS

EQUIPMENT REQUIRED TRAINING

INFECTION PREVENTION GUIDELINES

Doc No. CSF-FS/GOV/03

ASSETS CONDITION CHECKLIST

CONDITION Date REMARKS REPORTED TO/ON

Sr No EQUIPMENT SECTION/AREA OK NOT OK

UNIT MANAGERS SIGNATURE:- ____________

Doc No.CSF-FS/GOV/04
Minutes of Meeting MoM
Date Compass-Attendees Venue Time Duration Client-Attendees

Subject MoM Prepared by Type MoM Authorized by

RESPONSIBILITY
No. Topic Description Closer Date Status Remarks

Instructions 1.This record is to be filled up at end of each MEETING

2.Unit Manager to check & sign the record before filing
3.Records to be retained for 01 Year with updated value of breakage ________________________________________ ______________________________
SIGN OF OPERATIONS MANAGER (If
SIGN OF UNIT MANAGER applicable)

Doc. No. CSF-FS/GOV/05

Code: FSES01

Your feedback
Thank you for the feedback. is important to us
For any other inputs, write in to us at
[email protected]

www.compass-group.co.in

Doc. No. CSF-FS/GOV/06

Reference No.: Kindly rate the food served by us:
Excellent Good Average Poor

FOOD
We thank you for being our esteemed customer. 1. Overall Quality
Kindly share your valuable feedback with us and 2. Taste
help us improve on our services and provide you 3. Presentation
with hassle free, seamless and a delightful SERVICE TEAM
experience. 4. Friendly & Courteous
5. Speed of Service

Name: OVERALL EXPERIENCE

Other Comments / Suggestions:
Company:

Employee Code:

Email ID:

Phone No.:

Date: D D M M Y Y Y Y

Session:

Breakfast Lunch
Snacks Dinner
Site Hierarchy

Commencement Date: Location Name Maintained BY

End Date:

SERVICE TEAM PRODUCTION TEAM

Unit Manager Chef
:Name Name:
:Contact No Contact No:
:Email Email:
Assistant Manager Senior Cook
:Names Names:
HSE Executive Cook
:Names Names:
HR Executive Assistant Cook
:Names Names:
Executive Operations Kitchen Helper
:Names Names:
Supervisor Chapatti Maker
:Names Names:
Steward/Mess Boy Utility Manager
:Names Names:
Accountant Utility
:Names Names:
Cashier
:Names Names:
Store Keeper
:Names Names:
Instructions 1 This record is to be filled up at end of each service day
2 Unit Manager to check & sign the record before filing

SIGNATURE OF UNIT MANAGER: DATE:

Doc. No. CSF-FS/GOV/09

Penetration Tracker

Employees in Avg no. of Penetration Transaction Type

Service Timings
Shift Timings Campus Meals Rate

0700 to 1630

0900 to 1830 Breakfast

1130 to 2000 Lunch

24X7 Snacks

Dinner

Employees in Avg no. of Penetration Transaction Type

Service Timings
Campus Meals Rate

Breakfast

Lunch

Snacks

Dinner

Employees in Avg no. of Penetration Transaction Type

Service Timings
Campus Meals Rate

Breakfast

Lunch

Snacks

Doc. No. CSF-FS/GOV/10 Dinner

ON SITE PEST CONTROL AND FUMIGATION CHECKLIST

Unit Name:
Date:
Name of the Pest Controller:
Time of Pest Control:
Technician Name:
THIS RECORD TO BE FILLED UP EVERY TIME PEST CONTROL ACTIVITY IS CARRIED OUT IN THE FOOD PRODUCTION AND HANDLING
Daily
Weekly/
Routine Any Corrective Action
Monthly Signature of the
Date Areas Pest Observations/ Taken (In Case of Any
Fumigation Area Incharge
Control Remarks Observation)
Done (Y/N)
Done (Y/N)

Unit Manager
Doc. No. CSF-FS/GOV/11
PROBE THERMOMETER ACCURACY & CALIBRATION RECORDS

Equipment Calibration List: Record detail of equipment requiring accuracy &/or calibration checks e.g. thermometers, temperature probes etc

Please use one form per piece of equipment

Equipment Make Model Serial No. Identification No. Held by

Thermometer/probe accuracy record: record details of monthly accuracy checks

Reading ± 1.0 ° C Action Required

Month Corrective Action Taken Signature
0°C 100 ° C Yes No

January

February

March

April

May

June

July

August

September

October

November

December

Probe calibration thermometer record: Record details of yearly calibration check (this is to be done by external calibrating agency and calibration certificate to be filled and maintained
properly)

Calibration certificate available & field

Next Calibrartion Due
Calibration done on Signature
Date
Yes No

Checked by: Date:

Unit Manager to check the record form and sign before filling.

Doc. No. CSF-FS/GOV/12

Unit Visit Checklist
Unit Name:_________________________________ Date of Visit: _____________________________
Time of Visit: _______________________________ Visit done By: ________________________________

Y = satisfactory / N = needs improvement

Staff Y/N Score Remarks, If No

Uniforms (Standard across site, in good condition & appropriate for service)
Approved Head Coverings being worn
Appropriate gloves in use where appropriate
TOTAL

Signage Y/N Score Remarks, If No

All signage is done professionally (no hand writing) as per visibility grid
All signage is current and relevant
Signs at entrance & exit
Menus & Price list Displayed
Counter Branding as per visibility grid
All sign holders are clean
Customer Comment box and cards in prominent location
Manager's/ Supervisor's contact details displayed
TOTAL

Front of the House Y/N Score Remarks, If No

All Counters are clean
PID cards for all items
Food & Counter Presentation (Garnish, containers, colour, props etc)
Service Team - Positive Attitude (friendly, smiling, polite, thanks the customer)
Speed of Service - Food Shortages/ Queues
Meal is served in an appropriate manner & as per defined portions
Adequate Crockery & cutlery available & kept appropriately
Seating area in cafeteria is clean
Cash Handling Procedure (correctly entered, counted & visible)
TOTAL

Back of the House Y/N Score Remarks, If No

HSE board updated & all processes displayed
CHAT sessions displayed & conducted
Speak up/ Golden Rules poster available
Kitchen infrastructure clean & in good condition (walls, floor tiles, drains, exhausts etc)
Equipments clean & in good condition
Recipe cards available & followed
Production & Wastage records maintained
Food Tasting records maintained
96 hrs samples updated
Store is organized (Shelves and cupboards clean and organized, with date taggings)
All store records maintained
Manpower schedule displayed & Followed; Records available
R&R Records
Training Records
Petty Cash tallied (if available)
Other
TOTAL

Staff
Signage
Front of the House
Back of the House

Tentative date for next visit: _____________

Doc. No. CSF-FS/GOV/13
Request Management Process

Request Management Process Flow Chart

CONSUMER(HSBC Employee) REQUEST

COMPASS / SUPPLIER REQUEST/ OBSERVATION REPORT

[email protected],
Mail to UM/Site chef
[email protected]

REQUEST PLANNNING
REQUEST/EVENT LOG REGISTER(Excel Tracker)

Communication Board(For Concerned

VALIDATE AND AUTHORISE REQUEST Depat) ASSIGN REQUEST TO SERVICE
(Ops Manager & Regional Chef) Request Name, Pax, Initiator, Dispatch PROVIDER
Within 8Hr of Initiation Time Time, Conerned Designated person (UM)

MONITOR REQUEST
PERFORMANCE
COMPLETED WORK
REQUEST LOG REGISTER
CLOSE REQUEST
AND FEEDBACK FROM REQUEST LOG SHEET + PHYSICAL
CHECK
END USER(ON
MAIL/FEEDBACK REGISTER)
(UNIT MANAGER/SITE SUPERVISOR OR
EXECUTIVE

UPDATE REQUEST MANAGEMENT SYSTEM WEEKLY UPDATE REQUEST MANAGEMENT

SYSTEM
DAILY MANAGEMENT REPORT
INVOICE EXCEL TRACKER(Invoice No., UPDATE IN MONTHLY
Date, Cost and status )
WEEKLY REPORT(WCR) MANAGEMENT REPORT
(OFFICE ASSISTANT & UM) (UNIT MANAGER)
(UM/Assitant Manager)
 Governance Calendar
Unit/Project Manager
Meeting Type Schedule Responsi Requirements
(12 Months Forward) bility
Review of Audit Observation
Review of site on CSF deployment Daily as per schedule XX Tracker tab observation
Site followup for improvemet Fornightly XX Tracker tab observation
Skill Enhancement-Pan India
CSF-Class room training Yearly for all region XX Video's of process, passport of training, posters,
manual copy.

On site-on job training As when required at site XX JSA, Pictorial SOP, Job aid.

Webinar-CSF Qtrly-Regional's XX CSF Flow sheet

Recertification plan-On line test series Monthly-Site resources XX Test in smartsheet

Recertification plan-On line test series Qtrly-Regional's XX Test in smartsheet

Quality Assurance Management

SOP Standardization Monthly-2 XX Standard format from marketing

Client meeting During CSF audit XX MOM with action plan

CSF Audit plan for all sites Qtrly XX CSF Audit planner

CSF manual review Yearly XX CSF Manual with best practices

HSE Management
HSEQ alinged with Objectives, audit calendar, Monthly XX Job card of site HSE, audit calendar and objectives,
Job responsibility for all sites HSEQ Training schedule for site.

HACCP plan implementation plan Monthly Guidelines for Pan India XX Standard format from marketing

Operational Excellence
Project-CSF certified sites As when site be certified XX Self declared project from site manager.
CFE Preparation Qtrly XX Planner and action plan
5S Implementation plan Monthly Guidelines for Pan India XX Checklist and visual PPT Format from marketing.
Performance & Reporting Management
Report-Weekly Weekly-Monday XX WCR Format from marketing
Feedback of training During CSF audit XX Feedback form
Report-Monthly Dashboard Monthly-5th of month XX MIS standard format from marketing
Best practice Weekly-Monday XX Best practice PPT

Doc. No. CSF-FS/GOV/03

Continuous Improvement sheet(CI log)
S. No. Agenda Timelines Priority Responsibility Status Closing Date Remarks

Doc. No. CSF-FS/GOV/24

6
 Doc No HSEQ/SOP/FS127
COMPASS GROUP INDIA SUPPORT SERVICES PVT Issue Status 1.0
LTD Revision 0.2
Status
Date 20.11.2018
ALLERGEN MANAGEMENT
ISO 22000 Ref 7.2.3.f

1. PURPOSE:

To avoid cross contamination between an allergen / non- allergen

1. Introduction

Allergen Management is critical to ensure health and wellbeing of our consumers who suffer
from food allergies. The Compass Group is committed to provide safe food which meets the
expectations of customers.
The objective of compass allergen management plan/processes is to provide safe food choices
to our consumers while ensuring compliance to applicable food safety regulations. As a licensed
FBO (Food Business Operator), we cannot refuse to provide specific allergen information on
menu item served by CGISS. We also cannot give incorrect or misleading information on a menu or
through verbal communication.

2. Food Allergies

People with food allergies experience an abnormal immune reaction to a food that is harmless
for most people.
A food allergy occurs when our body identifies a food as a foreign threat and attacks it
accidently. It is immune system’s response to a food protein (allergen).
This is triggered by antibodies produced against the specific protein (allergen) in a food. When
an allergic person ingests that food, histamine and other defensive chemicals are released into
their system causing inflammation. These chemicals trigger reactions which affect respiratory
system, gastrointestinal tract, skin and/or cardiovascular system.
There is no cure for a food allergy. Even the smallest amount of a food can cause reaction.

There is no “safe” amount to eat for someone with a food allergy.

2.1 Severe Food Allergies (Anaphylaxis)

Anaphylaxis is the most severe form of allergic reaction, and is life-threatening. Anaphylaxis is
a medical emergency and requires immediate treatment. Symptoms include airway and/or
breathing difficulty; blood pressure can drop rapidly causing dizziness/fainting. There is usually
swelling and a red raised itchy rash that can develop at the same time, or after initial symptoms.
2.2 Food Intolerances
Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound
found in foods that produces symptoms in one or more body organs and systems, but generally refers to
reactions other than food allergy.
Food intolerance, such as lactose intolerance, are digestive system reactions, Food intolerances can cause illness,
but are not life threatening.
A food intolerance, or a food sensitivity occurs when a person has difficulty digesting a particular food. This can
1

lead to symptoms such as intestinal gas, abdominal pain or diarrhea.

Page

People with food intolerance will also experience adverse reactions such as stomach and bowel upsets,
headaches, migraines to certain food components.

,Food Allergy Vs Food Intolerance

Food Intolerance Vs Food Allergy

S. No. Food Allergy Food Intolerance
Caused by an immune system over Occurs when the digestive system has
1 reaction to a certain food trouble breaking down or otherwise
metabolizing food
The body mistake a certain food as an The body tries to digest and use the food,
2 invade, like a bacterium or virus, that it but has difficulty doing so
must battle and get rid of

The food triggers an allergic reaction, The food doesn't affect the immune system,
3 and immune cells responds by releasing but cause problem in the digestive system
histamines and antibodies
The response is often immediate, or The response is more likely to be delayed,
4 occurs within thirty minutes of eating occurring within a few hours or even a day of
the food eating the food
Even the smallest amount of the food Sometimes small amounts are tolerated well,
5 can cause reaction but larger amounts cause symptoms
Symptoms may occur only sometimes, like if
6 Symptoms occur every time you eat the you eat a lot of food, or you eat it often
food
7 Typically diagnosed via allergy test May be more difficult to diagnose

2.2 Celiac(Celiac/Sprue) Disease

Celiac disease (gluten-sensitive enteropathy), sometimes called sprue or Celiac, is an immune

reaction to eating gluten, a protein found in wheat, barley and rye.
People with Celiac Disease do not have an allergy or intolerance but a life-long autoimmune
disease, which means they react abnormally to gluten which causes an immune response that
attacks small intestine which causes small bowel/ intestine's lining damage.

2.3 Top 14 Food Allergens

As per recent draft regulations released by – ( check with FFSAI reg no data) it will be mandatory to
declare allergens in all the menu itmen served thrugh our kitchens.
CGISS followes Global Best Practces and declare 14 Mjor food allergen as sown n below Pic.
2
Page
3 Training

3.2 Allergen Safety - Food Safety Instruction

All Food Handlers must be trained in the ‘Allergen Safety’. This training is delivered on-site to all The
Food Handlers during induction/on boarding. The ‘Allergen Safety - Food Safety Instruction’ can be
found on My Compass.

3.3 Allergen Awareness Training (Basic)

All Food Handlers must complete the ‘Allergen Awareness’ trainings. These trainings are governed at
corporate level and delivered through Google forms.

3.4 Allergen Awareness Training (Advanced)

Site Manager, Chefs and Supervisors are required to complete the ‘Advanced Allergen
Awareness’ Training. In some situations, a site may require a Food Handler to provide
information regarding food allergens to the consumer. A Food Handler can only be ‘Approved’
to undertake this task if they have completed the Advanced Allergen Awareness Training.

This training will be delivered online as per the request received from various sites
The ‘Basic Allergen Awareness’ and ‘Advanced Allergen Awareness’ training
records are electronically stored at My Compass.
3.5 Third party vendor/Contract Staffs Training

Third party vendor staff must be trained in the ‘Allergen Safety - Food Safety Instruction’. The
‘Allergen Safety - Food Safety Instruction’ can be found on My Compass. Training record should be
kept and maintained at site.

3.6 Emergency action

If a customer with a food allergy becomes ill, it is likely that person – or someone with them – will
state that he/she is suffering an allergic reaction. They may use the word “ANAPHYLAXIS”.
3

4. Receiving
Page

4.1 Inspection/sorting Process

All the Raw material should be inspected on receipt. Allergic products should be received after checking
their labels and stored in designated racks of dry store
4.3 Emergency Purchases
Petty cash can only be used by the Site Manager for emergency purchasing of allergen-free
food.
5. Storage
5.1 Designated Storage Area
All products e.g. nuts and flour must be wrapped or sealed and should be stored on lower
shelves so that they do not spill into other products. Allergen-free meals must be adequately
sealed and stored in a designated area i.e. the same area each time, to avoid confusion with
other meals.

Figure :- Allergic products tagging at the site. All allergic products must be stored separately with proper colour coded tag.
Allergen detail with the name of the product should be mentioned on the tag for all allergic products.

5.2 Decanting/Opening the sealed pack/containers

When products are decanted/opened, they must not be mixed with existing products as the
allergenic ingredients may change depending on the brand and / or supplier.
5.3 Cross-Contamination & Cross-Contact
Extra care should be taken when handling powders containing allergens as these can become
airborne and can contaminate several other products which are non-allergic.

Figure:-Every time bread is sliced in the kitchen, bread crumbs are left behind. These crumbs could easily be a source of wheat
and gluten contamination of other foods prepared nearby. Simply brushing away the crumbs before preparing the next item is
not enough.
4
Page

For someone with food allergies or celiac disease, it only takes a small amount of an allergen
or gluten to cause a reaction. In many cases, the amount may be too small to be seen.
In a kitchen, if food contact surfaces are not thoroughly cleaned between preparations of
different foods, cross-contact of potential allergens can occur. Cross-contact is different than
cross-contamination. Cross-contamination is how microorganisms such as bacteria and viruses
are spread. Holding and heating foods to proper temperatures can kill dangerous bacteria (but
not always).
Just as it only takes a small amount of bacteria from a piece of raw chicken to contaminate a
piece of lettuce cut on the same cutting board, it only takes a small amount of an allergen
protein to transfer to another food and cause a reaction. However, cooking will not make a
food safe for someone who is allergic. Once a food contains, or has contacted, the allergen it is
NEVER safe to eat for someone who is allergic.
Here are some examples of where cross-contact can occur……………………………………………..
❖ Touching one food and then another without washing your hands and changing your gloves

❖ Using the same equipment, utensils, or preparation areas for allergen-containing and allergen-
free foods without cleaning in between.

❖ Spreading allergens from one food to the other on aprons, uniforms, or wiping cloths.

5.4 Labelling/Tagging
5.4.1 Labelling from Manufacturer/Suppliers : It is always advisable to check labels of all packaged Food
products.
Some references are given below:

6. Preparation
6.1 Schedule
Allergen-free meals should be made prior to other meals, to minimise cross-contamination.
6.2 Designated Area
A designated area must be allocated to the production of allergen-free food for the duration
of the preparation stages. A designated area must be free from the risk of cross
contamination i.e. the area and equipment have been appropriately cleaned and sanitized
prior to use and the area is not being used to make other meals that contain allergenic
ingredients.
6.3 Communication
Food Handlers must be advised that allergen-free meals are being prepared & place the Chef’s recipe
card for everyone’s awareness.
5
Page
6.4 Cross-Contamination
Tables, utensils, equipment and hands are to be cleaned and sanitised beforehand.
6.5 Recipe
The recipe (including garnishes) must be strictly followed to ensure that only specified ingredients,
which have been clearly labelled and correctly stored, are used.
IMPORTANT:
Food cooked in a deep fryer is likely to become contaminated by other products that have been
cooked in the same oil i.e. if fish is cooked in the same deep fryer as hot chips, the hot chips are likely
to have become contaminated with fish.
6
Page
 6.6. Allergen Declaration Cards (Top 14 Food Allergies)
Prior to service, all trained Food Handlers who are responsible for preparing meals, must document the
presence of the top 14 allergenic food ingredients on the ‘Allergen Declaration Card’. All Allergen
Declaration Cards must meet the following requirements:

NOTE: In some situations, Approved Food Handlers will need to use the Allergen Declaration Card to
provide advice to consumers relating to food allergens or dietary queries. This would only occur in
specific contracts where the retail, dining or the function area is not in proximity to the main kitchen or
site office. In these situations, the Allergen Declaration Card must be provided to the Approved Food
Handler upon each delivery of food, and then cross checked and signed by the Approved Food Handler.

7. Allergen Information Notice

7.1 Display
The Sector specific ‘Allergen Information Notice’ must be displayed in highly visible areas connected
with the sale or display of food and at the point of service for a function.
7.2 Communication
The purpose of the notice is to advise consumers they can request information about the presence of
allergenic ingredients at any time and it is their legal right to do so.
8. Third Party vendors /Tuck shops Menu & Display
9.1 Supplier Purchased Food (packaged)
All the products kept at third party vendor operated tuck shop should have proper allergen labelling
and they must be stored appropriately in accordance with the FSSAI regulations. E.g. Gluten Free
Muffin.
9.2 Supplier Purchased Food (unpackaged)
If the supplier packaging is removed, it is advisable to put labels with allergen details.
9.3 Site Prepared Food (packaged)
Allergen-free food that is prepared on site and placed on display, must also be stored and handled in
a manner that prevents it from becoming contaminated i.e. wrapped or packaged to prevent cross
contamination from other products.
9.4 Site Prepared Food (unpackaged)
No unpackaged allergen-free food is permitted to be displayed and labelled as ‘Allergen-free’ as it is
7

likely to become contaminated by other products containing allergens and therefore, it may
Page

contain traces.
 11. Events/Functions

11.1 Event Bookings

All dietary requirements for function bookings must be clearly identified on the booking form and
run sheet for the event.
11.2 Communication
The dietary requirements must be verbally communicated to the Approved Chef and must also
be provided in writing. The Approved Chef will be responsible for communicating the dietary
requirements to all Food Handlers involved with the event.
11.3 Storage
The storage requirements listed in Section 5 of this document must be adhered to for all functions.
11.4 Preparation
The preparation requirements listed in Section 6 of this document must be adhered for all functions.
11.5 Service
A designated Food Handler must be assigned to the service delivery of allergen-free meals and / or
dietary requirements for the function. This will ensure the consumer receives the correct meal and it
is safe for them to consume.

15. Food Transport – Meals

15.1 Labelling
The labelling requirements listed in Section 5.4 must be adhered to for all transported meals.
15.2 Consultation
The Consultation requirements listed in Section 7.3 must be adhered to for all transported meals.
15.3 Storage
Allergen-free and / or dietary meals must be stored separately during transport e.g. in a separate,
labelled box or container that is segregated from other meals. This is to prevent cross contamination
or confusion during the transport process

16 . Emergency response mechanism:

If a person with a food allergy ingests the offending food, following action must be taken:

✓ Call site medical services / Hospital ambulance immediately

✓ Notify your next level manager, who will notify Leadership team
✓ Back track the Food item and prepare action plan.
8
Page
 Doc No HSEQ-FS/PRP/04
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision 0.2
Status
Date 15.04.2019
PERSONAL PROTECTIVE EQUIPMENTS (PPE) ISO 22000 Ref 4.3
RECORD OF ISSUE

SCOPE –

This is applicable to all the activities where usage of PPE is recommended.

1. PURPOSE:

To ensure worker safety in the whole process of food chain from receiving to dispatch.

Employee Name and Code Issue Date

Serial No. Types of PPE to consider Types of PPE provided/Issued

(Refer to COSHH Assessments, Risk Assessments,
Safety Data Sheets, Safe Systems Of Work , User
Instructions etc for specific guidance where
applicable)
1. Safety Shoes with/without toecaps or steel mid-
soles
2. Gum Boots
3. Plastic Apron for Butchery Area
4. Water Resistant Apron for Dish Wash /Potwash
5. Chain Mesh Gloves for Butchery
6. Cut Resistant Gloves for Fruits and Vegetables
Cutting
7. Nitrile Gloves for Chemical Handling
8. Heat Resistant Gloves for Hot Surfaces
9. Safety Helmets
10. Safety Goggles
11. Uniforms
Documents: General Cleaning Checklist-HSEQ-FS/UT/ 01

DECLARATION –
I confirm that the above PPE has been issued to me and I understand it is my responsibility to wear
the PPE when required. I have been trained in the correct use , storage, cleaning and care of the PPE
and also understand that I must report any lost or defective / damaged PPE immediately to my unit
manager or supervisor who will reissue PPE as applicable

LEAD HSEQ
 Doc No HSEQ/SOP/FS129
COMPASS GROUP INDIA SUPPORT SERVICES PVT Issue Status 1.0
LTD Revision 0.2
Status
Date 20.11.2018
TRAINING MATERIAL
ISO 22000 Ref 6.2.2

Purpose
To create awareness about personal hygiene , safety purpose and importance of various processes

• It is done once a month

• It is communicated to the site staff through training and through displaying on the Notice
Board
• HSE Inductions are conducted for all employees and supplier employees
• TBT is conducted on daily basis in briefing sessions
• HSE Training is done in line with the annual training Calender
• Level 1 and Level 2 training are conducted for all employees
• Training on updated emergency manual such as fire safety , electrical safety , machine and
work , lifting and carrying , burning and cutting
• Training is recorded in employee training records for individual employees

TOOL BOX TALK Calender For Catering Sites

BLUE Color - Health & Safety Topic RED Color - Food Safety Topic
Yellow Color - TBT topic of the day as well the Weekly TBT Meeting. Month : June'19

Date 1-Jun
Day Saturday

TBT - Topic Noise safety

Document No 065

Conducted By

Date 2-Jun 3-Jun 4-Jun 5-Jun 6-Jun 7-Jun 8-Jun

Day Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Identification and
rejection of canned Prevent carbon General health and Personal protective
TBT - Topic Confined space Storage and stacking Food allergies
foods mono-oxide safety notes clothing

Document No 024 070 077 103 025 104 106

Conducted By

Date 9-Jun 10-Jun 11-Jun 12-Jun 13-Jun 14-Jun 15-Jun

Day Sunday Monday Tuesday Wednesday Thursday Friday Saturday

LEAD HSEQ
 COSHH-Control of
Seven common Safe cooling of Stairways and
TBT - Topic Storage and stacking Substance Hazardous Electical shock Identify the Hazards
to Health incident causes cooked rice walkways

Document No 001 109 118 120 026 121 PPT

Conducted By

Date 16-Jun 17-Jun 18-Jun 19-Jun 20-Jun 21-Jun 22-Jun

Day Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Unmarked chemical Emergency

TBT - Topic House keeping Safety at home Resolution of issues Safe food handling Fire safety
containers procedure

Document No 122 128 164 001 002 002 003

Conducted By

Date 23-Jun 24-Jun 25-Jun 26-Jun 27-Jun 28-Jun 29-Jun

Day Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Preventing sprains Rehabilitation Preventing slips, trips

TBT - Topic Duty of care Food poisoning Chemical safety Kitchen safety
and strains process and falls

Document No 004 003 005 006 004 007 008

Conducted By

Date 30-Jun
Day Sunday

TBT - Topic Knife skill and safety

Document No 005

Conducted By

LEAD HSEQ
LEAD HSEQ
 Doc No HSEQ/SOP/FS130
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0

Revision Status 0.2

Date 15.04.2019
STANDARD OPERATING PROCEDURE PLAN ISO 22000 Ref
7.2.3.e
FOR PREVENTIVE MAINTENANCE (PPM)

1. OBJECTIVE: To ensure smooth operations, satisfactory equipment condition, improve plant reliability
and equipment inspection activities.
2. SCOPE: This SOP shall be applicable for preventive maintenance of all types of equipment/machines.
3. RESPONSIBILITY: Technical/Maintenance team/Unit Manager
4. ACCOUNTABILITY: Unit Manager/State Head/HSEQ
5. PROCEDURE:

Preventive Maintenance Plan shall be prepared every month end or can be prepared
on Half yearly basis.

Whenever new equipment installed, shall be incorporated in PPM at the end of the running month.

Preventive maintenance schedule (PMS) shall be prepared on the basis of PPM & will be
carried out as per scheduled date.

All the approvals for preventive maintenance maintenance for next month, shall be issued to concern
department in 2nd week of running month.

Preventive maintenance checklist (PMC) shall be prepared on basis of past experience & manufacturer
recommendations of the equipment/machinery.

Preventive maintenance checklist shall be approved by maintenance department.

Maintenance team shall take necessary approvals from concerned department in case of change in PMS.

Maintenance team shall put a label "UNDER MAINTENANCE" on the machine/equipment before starting PPM.

Maintenance team shall ensure that right quality of consumables, Food grade oil & Grease used in equpment
maintenance to maintain Food and health safety.

If repeated breakdown by same equipment observed than that particular equipment shall go for complete health check
up "[complete health check up shall be carried out by the machine/equipment manufacturer or authorized AMC (Annual
maintenance contract) contractor]".

After completing Preventive maintenance, take machine trial, if status is satisfactory than remove "UNDER
MAINTENANCE" Label and handover the machine/equipment to the respective department.

If uses of any equpment or machine is very less/rare/ not used in complete month, the preventive maintenance shall
be carried out on quarterly basis to keep the machine in healthy condition.

PPE to be Used: Safety shoes, Gloves, Mask & safety goggles, Apron
Record to be Used: Plan for preventive maintenance (PPM), Preventive Maintenance Schedule (PMS),
Preventive Maintenance Log Report. Doc No.

LEAD HSEQ
 Doc No HSEQ/SOP/FS131
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0

Revision 0.2
Status
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR ISO 22000 Ref 7.2.3.f
GLASS BREAKAGE
1. OBJECTIVE: To remove the hazard of broken glass/hard plastics & to ensure consumer’s health and food
safety.
2. SCOPE: This SOP is applied to all glass and hard plastics used at the site including lights & windows.
3. RESPONSIBILITY: Unit Manager/Exe. Chef/IUHSEQ
4. ACCOUNTABILITY: Operations Manager/State Head/RHSEQ
5. PROCEDURE: In case of any glass/hard plastic breakage with in storage, production, service (or any other)
area. The following must be adhered in order to ensure consumer health and food safety.

Production in the area must be stopped immediately.

The Unit Manager must be informed

immediately.

No food item, equipment or glass to be removed until the site has exmined
by UM/IUHSEQ/Both.

Housekeeping staff will pick/sweep out all glass fragments by using proper PPEs.

Broken glass/hard plastics will be marked in a polythene bag with in plastic/dry waste bin.

All food contact surfaces, food machinery/equipment, floor area will be wiped down by
using damp cloth.

Unit Manager must ensure that all action is recorded in "Glass breakage Record".

PPE to be Used: Safety shoes, Gloves

Record to be Used: Glass breakage record, Doc No. HSEQ-FS/UT/03

LEAD HSEQ
 Doc No HSEQ-FS/UT/03
COMPASS GROUP INDIA SUPPORT SERVICES PVT Issue Status 1.0
LTD Revision 0.2
Status
Date 20.11.2018
BREAKAGE RECORD
ISO 22000 Ref

DATE TIME OF TYPE OF AREA NAME OF THE CORRECTIVE NAME OF

BREAKAGE BREAKAGE RESPONSIBLE ACTION TAKEN THE
PERSON SUPERVISOR

HSEQ Sign Incharge

Issue Date: March 2018 Version No.: 1.0

Rev. No.: 1.0 Doc. No. HSEQ-FS/UT/03

LEAD HSEQ
 Doc No HSEQ/SOP/FS134
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision 0.2
Status
Date 20.04.2019
STANDARD OPERATING PROCEDURE FOR FOOD ISO 22000 Ref 7.9
TRACEABILITY

SCOPE
This SOP is applicable to all the food business operations.

1. PURPOSE:

To ensure easy access to the movement of food products and helps with withdrawals and recalls

2. PROCEDURE:

Customer complaint/ internal finding/ any other source of a finished product (e.g.
rice,chicken)

Analysis with the service team and check food service record (HSEQ/CCP/R8).

Analysis with the production team and check the cooking temperature record (HSEQ/CCP/R5).

From the cooking temperature record production team to provide the details of the raw
materials received from the stores.

Analysis with the store and receiving team regarding the details of the issue of raw
materials/ key ingredients for the particular products.

Details of the batch number and receiving details through product sorting (HSEQ/R28) (if
applicable) and receiving record (HSEQ/CCP/R1 & HSEQ/R2).

Identification of the vendor

Visit to the identified vendor premise

Along with the vendor identify the supplied product from his end.

Storage and processing (if applicable) history for the identified product at the vendor
premise.

Procurement details of the particular product by the vendor.

Clear identification of the procurement source of that particular raw material by the
vendor.

LEAD HSEQ
 Doc No HSEQ/SOP/FS135
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision 0.2
Status
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR FOOD ISO 22000 Ref 7.10
ACCIDENT HANDLING

SCOPE –
This is applicable to all the food operations

1. PURPOSE:
To conduct end to end investigation with the help of 5-WHY technique to conclude Corrective action
Preventive action (CAPA)

2. PROCEDURE:

FO incidences should be reported to UM/IUHSEQ (if any)/ regional HSEQ immediately

UM/ OM/PM will send an acknowledgment mail to client within 2 hours of incidence
reporting time

UM and IUHSEQ (if any)/regional HSEQ will prepare the RCA/CAPA (in std. format
HSEQ/R42, shown in Appendix A), and share it with Lead – HSEQ before submitting to
client.

Lead – HSEQ will verify the RCA/CAPA report and then final report will be submitted to
client within 48 hours.

Compass team will discuss the action plan over a call, and learnings will be shared with all
key stakeholders.

LEAD HSEQ
 Doc No HSEQ/SOP/FS136
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision 0.2
Status
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR FOOD RISK ISO 22000 Ref 7.2.3.f
CATEGORIZATION

SCOPE
This is applicable to all the risk areas in line with food safety

1. PURPOSE:

To categorize food based on the their shelf life and storage conditions

2. PROCEDURE:

Depending on the chances of microbial as well as foreign object contamination, different

type of Food’s can be categorized into three risk levels: High Risk, Medium Risk & Low Risk

HIGH RISK CATEGORY - Foods that under favorable conditions, support the multiplication of
the pathogenic bacteria, which are usually high in protein, requiring strict temperature
control and protection from contamination.

Dairy Products, Poultry, Fish & Meat

Depending on the level of infestation and the cause of Foreign Body Incidents in India, the
Provision items like Rice, Poha, Semolina, Peanuts & Pulses have also been categorized in
High Risk

MEDIUM RISK CATEGORY - Foods that under favorable conditions, do not rapidly support
the multiplication of the pathogenic bacteria. Temperature control, generally required also
for this type of food.

Bakery Products, Vegetables, Fruits, Chapatti, Snacks, Frozen Items, Juices and other
perishables.

LOW RISK CATEGORY - These are usually ambient stable foods, therefore not requiring
temperature control. Spices, Dry Provision, Tea, Coffee, Premixes, Bisleri, Tin Products, MRP
Items.

LEAD HSEQ
 Doc No HSEQ/SOP/FS137
COMPASS GROUP INDIA SUPPORT SERVICES PVT LTD Issue Status 1.0
Revision 0.2
Status
Date 15.04.2019
STANDARD OPERATING PROCEDURE FOR HAND ISO 22000 Ref 7.2.3.j
WASHING

SCOPE –
This is applicable to all the food and non-food handlers working in food operations

1. PURPOSE:

To ensure personal hygiene

2. PROCEDURE:

Moisten hand thoroughly with water

Press soap dispenser to pump out few drops of antibacterial soap in the middle of the palm

Scrub thoroughly between fingers and around the nails

Rinse hand with running tap water

Repeat step no. 2 & 3 once again

Finally rinse hand thoroughly with plenty of running tap water ensuring that no soap residue
is left on the hand or palm

After rinsing, use hand drier to remove water droplets and moisture from the hands and
palms

Documents: General Cleaning Checklist-HSEQ-FS/UT/ 01

LEAD HSEQ