Welcome to the world of Welcome Hospitality Service!

Your Partner in Healthy Catering Solutions!

WELCOME HOSPITALITY SERVICES has vast experience of 30 years in Industrial canteen, Corporate office, Education institute, Health institute & oil field etc.

Industrial Canteen Offerings

Hygiene and Quality parameters for kitchen food handling cleanliness etc.
  • The manual on quality for food and personal hygiene will define good hygiene practices to be followed in base kitchen. All personnel should be aware of their food and personal hygiene responsibilities, and must have adequate training to maintain the highest standards of food and personal hygiene.
  • Hazard Analysis Critical Control Point (HACCP), is a food handling and operation approach which promotes food safety by identifying food hazards and applying and monitoring necessary control measures at points critical to safety.
  • The HACCP approach is being actively encouraged for ensuring food hygiene. It is necessary to maintain high level of cleanliness within the food premises (where food is stored, prepared, and processed) and to ensure that prepared and raw food is kept separate.
CLEANLINESS EQUIPMENTS AND MATERIALS cleanliness Equipments And Materials
  • Cleaning equipments, chemicals and materials, will be stored in a purpose built room or cupboard, within or adjacent to catering areas. When not in use, the room or cupboard will be locked shut.
  • Cleaning equipment, chemicals and materials will be returned to the cleaning room or cupboard immediately after use. It will not be stored in the kitchen preparation, storage or serving areas.
  • Cleaning materials never be stored in food or equipment stores where they may contaminate food or equipment.
  • All food surfaces, food and equipment will be covered whenever large scale cleaning takes place
  • All equipment used for cleaning will be cleaned after use and prior to shortage.
Pest Control
  • Pest control measures have to be adopted, with a schedule of pest control to be displayed.
  • Insects and rodent pests, including silverfish, flies, cockroaches, ants, moths, weevils, beetles, wasps, mites, etc., can spoil and contaminate food. They can also cause considerable damage to food stocks and premises.
  • Food handling areas provide ideal conditions for the survival and multiplication of pests.
  • Open dry food will be kept in pest-proof containers with tight-fitting lids. The lids will be replaced immediately after use.
  • All stored goods will be kept off the ground and clear of walls, with adequate space between stock to allow regular inspection and cleaning.
PURCHASE AND PROCUREMENT OF RAW MATERIALS
  • The production of high-quality safe food can only be achieved if we utilize sound raw ingredients that are free from contamination.
  • The first measure to prevent hazards is to buy from reputable suppliers.
  • The raw materials should be received in a storeroom, which should be separate from the food preparation areas. Timings of receipt from different vendors are fixed to allow check time.
  • Examine and categorize each lot for the degree of ripeness and maturity in case of fresh fruit and vegetables. Each category is stocked separately to understand the stocks and indenting for fresh supplies. This restricts wastage.
  • Raw material will be used agmark brand from reputed suppliers, cooking oil would be used sunflower/corn oil/ cotton seed oil/ groundnut oil – Dhara, Maruti, Tirupati, Rajmoti, Vimal, Fortune etc. Branded Tea Waghbakri, Jeevraj No. 9, Tata Tea, Lipton, Brook Bond, Milk of Baroda Dairy Amul, Rice – Gujarat-17, Parimal, Jeerasar, Colom, D.D. Basmati, Besan/ Atta/ Meda – Navjivan, Gay Chhap, , Double Dipak, Chhapan Bhog, etc. Masala – Ramdev, Ranchhodrai, Vichare, M.D.H., Everest etc.
STAFF TRAINING AND PERSONAL HYGIENE UNIFORM
  • All staff must receive appropriate food and personal hygiene training to ensure compliance with hygiene requirements. Initial training should be given during induction, and refresher training should be conducted annually. The training program must be in written format, in the vernacular, with records maintained on training imparted and staff acknowledgments.
  • All food handlers should undertake induction training during their first week of employment. Such training should include:
    • Personal hygiene and health policy.
    • Avoidance of contamination of food.
    • All staff handling food will wear suitable, clean protective clothing.
    • Protective clothing must be changed daily and more often if soiled.
    • Protective clothing should be worn only for food-handling duties.
    • Staff must not wipe hands on protective clothing.
    • Protective headgear must be worn to ensure hairs and dandruff do not contaminate food surfaces.
    • Staff will wear proper uniform near and clean
FOOD PREPARATION
  • This is the main part of the kitchen; care should be taken to keep it thoroughly clean.
  • The floor should be regularly mopped, and washing activities should not be allowed in this area.
  • Be attentive and report any damaged equipment or surfaces, leaking oil, missing nuts and bolts, or gas leakage.
  • Cooks and helpers should always use aprons and headgear. They should wash their hands in a Potassium Permanganate solution before starting food production.
  • Vegetables and fruits should be soaked in chlorinated water before they are thoroughly washed in running water.
  • Waste material should be collected in disposable bags and transferred to garbage bins regularly.
HOLDING OF COOKED FOOD
  • In canteens, cooked food needs to be kept for some time before it is served because of the large quantity of food and the fairly long service time.
  • Bain-maries for hot food and refrigerators/deep freezers for cold food should be used.
SINKS
  • Food preparation equipment, food, etc., will not be stored under sinks.
  • Separate sinks will, where possible, be provided for each preparation purpose, i.e., vegetables, etc. These sinks will be labeled with their intended use.
  • Sinks will be cleaned thoroughly after use.
LABOUR LAW
  • We obtain a License as per the provisions of the Labour Laws (R&A) Act 1970. We will be fully responsible for complying with all the provisions of the Labour Laws, such as the Factories Act, Provident Fund & Miscellaneous Provisions Act, Payment of Wages Act, Minimum Wages Act, and Contract Labour (R&A) Act, as well as any other laws passed from time to time.
INSPECTION AND TESTING BY COMMITTEE MEMBER
  • If any committee member inspects or tests, the decision of the member or their representative will be final.
Water
  • Only R.O. & U.V. water purifiers will be used for drinking water and food preparation, including all food processing until the completion of cooking.

Experience

Parul University
VILLAGE LIMDA, WAGHODIA ROAD, Vadodara
Schott kaisha Pvt. Ltd.
Jambusar Road, Vadodara (450 staff)
Phillips Electronics Ltd.
Village Gawasad, vadodara. (1200 staff)
DELHI PUBLIC SCHOOL
Near Kalali Phatak, Vadar Road, Vadodara (3000 Student)
ITM Vocational University
Village Ravaal, Ajwa-Waghodia road (600 Students)
CADILA ZYDUS Health Care Ltd.
Village : Dabhasa (150 Employee)
S.E. Forge Ltd
waghodiya road, Vadodara
JANTA GLASS LTD.
Village : Gavasad, Jambusar Road, Vadodara
TRANSMETAL LTD
Village : Piludra , Bharuch
ANCHOR PANASONIC
Valsad
ANCHOR PANASONIC
DAMAN
BTW ATLANTA TRANSFORMER PVT LTD
VILLAGE ANKHI, DIST BHARUCH
ICA PIDILITE LTD (FEVICOL)
VILLAGE ANKHI , DIST : BHARUCH
GSP CROP SCEINCE LTD
NANDESARI , VADODARA