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Our Food

Menu Design arrow down

BALANCED MENU: Wholesome & Familiar menu range of nutritious meals and snacks for diverse needs.
STANDARDIZATION: Standardization and consistent product quality.
SIMPLE OPERATIONS: Timely and effective food services delivery model.
HIGH YIELD: Decentralized Cooking: Ensuring Food Safety, Taste and Quality is maintained.
QUICK SERVICE: Preferred employment to female workforce from within the community.
FOOD SAFETY: Improved Food Safety across Value Chain.

How Does It Work?arrow down


Food Safety Across Value Chain arrow down


FSSAI Registered Vendors
Stringent HSE Policies
Multiple Quality Checks


ISO 22000:2005 certified
Shelf-Life Testing
Pesticides/ Adulteration/ Toxin Testing
Microbiological & Chemical Testing
Zero Use of Additives
In-House R&D Facilities
Collaboration with NABL Accredited Labs


Good Storage Practices
FIFO method implemented and followed
ISO compliant for storage practices
Equipment and Work Layouts-GMP Standards
Proper & Safe Inventory Management
Structured Distribution System

Processing At TCR Unit

Trained and certified “Safe Food Handlers”
All food contact surface made with SS 304
Purified Water for all cooking/production purposes
Cooking and holding temperature monitoring
100% Product Traceability


Food grade serving material
Standardized Serving portions
Stringent Personal Hygiene Standards

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