• Perform an overall health assessment of all food handlers across Taksh Hospitality Services as per FSSAI guidelines.
• Guarantee 100% safety of products during manufacturing and post-manufacturing processes.
• Boost customer satisfaction each month.

We ensure continual improvement in management by adopting the following approaches:

• PDCA method
• DNV loss causation model
• Assign responsibilities and convey them within the organization to ensure effective operation and achieve stated objectives of the food safety management system
• Appoint a ‘Quality Executive’ as the ‘Corporate Food Safety Team Leader’ who will be supported by a unit-specific ‘Food Safety Team Leader’. They have the authority to lay down, execute, sustain, and improve the Food Safety Management System.

To manage emergencies that can potentially occur and impact worker safety and food quality, Taksh Hospitality Services has laid down an efficient plan for a smooth internal and external consultation process along with a preparedness strategy. The plan includes:

• Set up and execute work instruction.
• Establish and implement programs such as cleaning and sanitization, pest control, preventive maintenance, and waste disposal.
• Create food testing control measures and carry out verification, validation, and inspection.
• Ensure the realisation of safe products through monitoring and record keeping.
• Determine and execute Hazard Analysis & Critical Control Point (HACCP) and Operational Pre-requisite Program (OPRP) plan.

Our management has formed a ‘Food Safety Team’ with a combination of multi-disciplinary knowledge and experience to develop, implement, and maintain the Food Safety Management System.

The food safety team collates, maintains, and updates essential information to carry out hazard analysis. The team has drafted a set of characteristics for the raw materials consisting of the following criteria:

• Description
• Delivery method
• Potentials hazards
• Key control measures
• Intended use
• Packaging and labeling
• Shelf life
• Allergen control

The team has documented a HACCP Plan for each identified Critical Control Point (CCP) considering the following:

• Safety hazard
• Control measures
• Critical limits
• Monitoring records and procedures
• Responsibilities and authorities

Corrective actions are taken if the critical limits exceed.