FOOD PARTNER COPY
2.10.9 Do not store canned goods longer than the
recommended date.
2.10.10 All refrigerated storage areas temperatures to be
maintained as per standards given below:
Vegetables - 0*C to 5*C
Dairy - 0*C to 5*C
Frozen Meat/Fish - Below -18*C( minus 18 Degree
Celsius)
2.10.11 Frozen food should be thawed by keeping the
required food product in the chiller the night before
to bring down the temperature to 0*C to 5*C.
2.10.12 Refrigerators should be thoroughly clean on a weekly
basis using a suitable disinfection process on internal
surfaces.
2.11 BASE KITCHEN/LIVE KITCHEN AT CAFETERIA/FOOD
PREPARATION
2.11.1 Food Partner shall use only potable water for food
preparation & cleaning of raw food materials. RO
water is preferred.
2.11.2 Food Partner shall use food grade stainless steel
clean utensils for food preparation.
2.11.3 All electrical points has to be with industrial socket
and all wires have to be with
plug tops and conducted. Site engineering team
should approve the design.
2.11.4 All electric ovens / Tawa/batter making machine
should be of industrial grade kitchens.
2.11.5 Food preparation area to be segregated for
raw/uncooked food processing and cooked food
processing.
2.11.6 Food Partner shall clean work surfaces before and
after using it with a food grade cleanser.
2.11.7 Proper drainage and exhaust system to be designed
and available. Drainage should not be blocked at any
point of time.
2.11.8 Proper exhaust has to be provided with required
suction to take away all steam/vapours being
generated (detector points would not be
removed/changed/closed).
2.11.9 Provide separate sinks for each preparation
purpose, i.e. raw meat/non veg, vegetables etc.
2.11.10 Do not use the above sinks for personal hygiene uses,
e.g. hand washing. Clean sink thoroughly after every
use.
2.11.11 Wooden chopping boards should not be used in the
kitchen, only Teflon boards with separate boards for
veg and non-veg. processing. Similarly, demarcated
knives and other utensils/cutlery to be used.
2.11.12 Food Partner shall provide hand-washing facilities
readily accessible positions throughout food
handling area with bactericidal hand soap hand
drying and paper towels.
2.11.13 Glassware shall not be used in the food preparation
& storage area. Borosilicate glass (“Corning/Borosil”)
may only be used in micro-wave ovens if available.
2.11.14 Food Partner shall ensure cleanliness of equipment
utensils and uniforms of kitchen staff on a daily
basis.
2.11.15 Air curtains to be put up at entrance of base kitchen
to avoid any dust/foreign particles.
2.11.16 All stove knobs /gas piping, cylinder regulators/
pressure gauges should be checked every six months
by an expert.
2.11.17 In case of LPG cylinders used (not more than 5
cylinders to be online at a time, and there has to be
proper Gas bank with leak detection and pressure
gauges with proper Government approvals.
2.11.18 No alcohol shall be served or displayed at the
Premises.
2.11.19 The utensils which are damaged and may cause
injury to the working staff should be immediately
removed from use.
2.11.20 Oil used for shallow frying shall are not to be used
for more than 5 frying attempts. Oil used for deep
frying shall not be used more than 3 times. Used oils
should not be disposed by pouring into the drains.
3. COMPLIANCE WITH LAWS
It shall be Food Partner’s sole responsibility to comply with all
obligations under all applicable Indian laws in respect of
performing the Services or otherwise in connection with
respect to providing services under respective SOW, including,
but not limited to consents, permits, licenses, certificates and
approvals which shall include but not be limited to the Food
Safety and Standards Act, 2006, Food Safety and Standards
Rules, 2011, applicable Food Safety and Standards
Regulation/s from time to time, Shops and Commercial
Establishments Act, Trade Licenses under respective Municipal
Laws, the Contract Labour (Regulation and Abolition) Act,
1970, Employees Provident Funds and Miscellaneous
Provisions Act, 1952, the Employees State Insurance Act,
1948, Payment of Gratuity Act, 1972, Minimum Wages Act,
1948, Payment of Wages Act, 1936, the Payment of Bonus Act,
1965, Child Labour (Prohibition and Regulation) Act, 1986,
Goods and Services Tax Laws, comprising of (i) Central Goods
and Services Tax Act, 2017, (ii) State Goods and Services Tax
Act, 2017 as notified by respective States, (iii) Union Territory
Goods and Services Tax Act, 2017, (iv) Integrated Goods and
Services Tax Act, 2017, Rules, Notifications, Amendments and
Circulars issued thereunder and all amendments to the
foregoing.
Food Partner shall periodically/on demand furnish proof of all
the applicable certificates, licenses, registrations, regulatory
filings to HungerBox and shall maintain copies of all such
documents.
Food Partner shall bear all expenses in relation to obtaining all
such applicable certificates, licenses, registrations, regulatory
filings, etc..
Food Partner may also seek help/assistance of HungerBox to
obtain such applicable certificates, licenses, registrations,
regulatory filings, etc. and agree to reimburse HungerBox the
cost incurred by HungerBox in obtaining the same, alternatively
Food Partner authorises HungerBox to deduct such cost
incurred by HungerBox from the payables to Food Partner.
4. PAYMENT TERMS
4.1 HungerBox Services to Food Partner:
4.1.1 In consideration of Technology and Digital Services
to be availed by the Food Partner from HungerBox,
the Food Partner shall agree to pay HungerBox,
Service Fee as detailed in ‘Food Partner Commercial
Form’ signed between the parties along with the
Offer Letter. The Commercials agreed in the Offer
Letter or the Commercials with any modifications
shall be reinforced in the respective SOW to be
executed between the parties.
4.1.2 In consideration of any other service, supply/sale of
Hardware/POS Machine, HungerBox Tablet/Self
Order Kiosk, HungerBox Cash Collection Kiosk,
Payment Gateway Charges, Maintenance Charges,
the Food Partner shall agree to pay HungerBox such