Common use of Cleanliness and Hygiene Clause in Contracts

Cleanliness and Hygiene. If using the kitchen facilities it is the responsibility of the HIRER or their nominated caterer to comply with all Food Hygiene and Health and Safety policies set out by the Food Standards Agency and Trading Standards. See ▇▇▇.▇▇▇▇.▇▇▇.▇▇/▇▇▇▇▇▇▇ Please remove all your waste bottles, containers, food, decorations etc from the hall; if any is left in any of the bins the MANAGEMENT COMMITTEE reserves the right to charge for such removal or disposal. Cleaning equipment is available; see the cleaner’s cupboard in the kitchen. Please sweep or vacuum the floors but do not use any water, polish or other materials on them. On vacating the hall the rooms, surfaces and equipment to be left clean and tidy, equipment & furniture returned to their original position and any electrical equipment used to be switched off, including the lights. FIRE SAFETY INFORMATION - location of fire alarms and extinguishers and fire information notices (on wall by main entrance) - all fire exits are unlocked and panic bolts in good working order - all escape routes and gangways are free of obstruction and can be safely used - any fire doors are not wedged open - exit signs are illuminated - there are no obvious fire hazards on the premises. NO Smoke machines / bubble machines, candles and devices using naked flames are permissible in the hall at any time The HIRER must ensure that any electrical equipment brought into the hall is in good and safe working order. No additional lights or extensions to the existing electrical fittings shall be used by the HIRER without the prior consent of the MANAGEMENT COMMITTEE. All doors/means of escape from the premises must be kept free from obstruction and immediately available for instant free public exit. You must operate the fire alarm system in order to warn others of danger. You must stop any machinery and processes, and isolate power supplies where appropriate and if safe to do so. All fire doors are to be be closed. In the event of a fire or other life-threatening incident, occupants will evacuate via the nearest available exit. Particular attention must be given to the safe evacuation of children, the elderly and persons with special needs, and who may require varying degrees of assistance. Evacuation should take place in an urgent but orderly manner, and those leaving the building are to report to the assembly point i.e. the car park entrance, where a roll call should be carried out to ensure that everyone has evacuated the building safely. It will be the responsibility of the HIRER to ensure that, IF SAFE TO DO SO, the premises are checked as thoroughly as possible for anyone left inside the building, special attention being given to all toilet areas. Upon hearing the fire alarm, the responsible person will alert the Fire Service by mobile phone from outside the building. On arrival of the Fire Service, the responsible person will meet the officer in charge and relay as much information about the incident as possible, including: * persons missing or trapped in the building, where and when they were last seen * where the fire is, what it involves and how big it is * where the building services (gas, electricity, water) are, if not already isolated (see details on notice at main entrance) * any other information that may be considered useful.

Cleanliness and Hygiene. If using Maximum cleanliness and hygienic condition should be maintained. Rules and Regulations regarding hygiene, health etc., issued by the kitchen facilities it is Civic Authorities and by SDSC SHAR Centre from time to time have to be followed. • Service Provider shall be responsible for Maintenance and upkeep of all the responsibility equipment’s/items provided by SDSC SHAR • Cleaning and service should be done by different persons. • Overall upkeep of the HIRER or their nominated caterer serving areas, Table etc., should be neat meeting hygiene standards. • Inventory management. • A Menu with price board [provided] should be prominently displayed near the Cash Counter. Also, the service contractor at his cost should display color printed notices [laminated] in ARIAL, 24 FONT of the rate list in 3 locations of Food Court apart from the cash counter. A board should be placed near the cash counter indicating menu of the day. The Service Contractor should without fail make his own arrangements for daily safe disposal of waste [food and non-food items] generated in the Aryabhatta Canteen as per Law. • Cooking at the Aryabhatta Canteen premises is permitted but the premises including Kitchen, Dining hall, Washing area etc. should be kept neat and tidy. Only Cooking Gas/Electricity should be used as fuel. • In view of the security restriction at SDSC SHAR, any materials brought inside the SDSC SHAR has to comply be declared at the CISF. Similarly, any material taken outside from SDSC SHAR has to be declared at the CISF. The Contractor shall make a list of such items [inside/outside] and get the approval of General Manager, SDSC SHAR. • The identified Officer will be the Contract Administrator and necessary instruction would be issued from time to time by him to ensure good service at the Aryabhatta Canteen. 01 Idly with all Food Hygiene sambar and Health and Safety policies set out by the Food Standards Agency and Trading Standardscoconut chutney (Idly-100 gms, sambar 100 ml, coconut chutney 50 gms) Set of 2 nos. See ▇▇▇.12.00 02 Pongal with chutney 200grms 14.00 03 Upma with Chutney 200grms 12.00 04 Poori with potato ▇▇▇▇.▇ 175 grms Set of 2 numbers 15.00 05 CholaPoori 1 no. 15.00 06 Aloo Paratha with kurma 175 gms Per piece 15.00 07 Chapathi with kurma 175 grms Per piece 10.00 08 Utappam with chutney & sambar 200grms Per piece 10.00 09 Masala dosa with chutney & sambar 150 grms Per piece 15.00 10 Butter Naan with ▇▇▇.▇▇ Per piece 15.00 11 Kulcha with ▇▇▇▇▇ Per piece 15.00 12 Paneer Butter Masala 150 gms 40.00 13 Rajma Masala 150 Grms 40.00 14 Dal Tadka 150 Grms 30.00 15 Aloo Gobi Masala 150 grms 30.00 16 ▇▇▇▇▇▇ ▇▇▇▇▇▇ 150 grms 30.00 17 Matar mushroom ▇▇▇▇▇ 150 grms 40.00 18 Veg Biryani with Raita 200 gms 40.00 19 Bisebella Bath 200 gms 20.00 20 Tamarind Rice 200 gms 20.00 21 Veg Pulav/Peas Pulav/▇▇▇▇▇ ▇▇▇▇▇ with Raita 200 gms 40.00 22 Chicken Biriyani With Raitha(100grms Chicken, 300grms of rice, 50grms Raitha) Per Plate 150.00 23 Curd Rice with pickle 200 gms 20.00 24 Idiyappam with stew Set of 2 piece 20.00 25 Veg Fried Rice with sauce 200 gms 40.00 26 Gobi Fried Rice with sauce 200 gms 40.00 27 Gobi Manchuria with sauce 150 gms 40.00 28 Medhuvada with chutney & sambar 120 grms Per piece 6.00 29 Onion ▇▇▇▇ with chutney 35 grms/ Cutlet with Mint chutney Per piece 6.00 30 Masala ▇▇▇▇ with chutney 35 grms Per piece 6.00 31 Parota With Khurma Per piece 15.00 32 Mysore bonda with chutney 35 grms Per piece 6.00 33 Onion Pakoda/ Veg.Pakoda 50gms Per plate 10.00 34 ▇▇▇▇ ▇▇▇▇ (100 Grms) Per plate 10.00 35 Plain Dosa with chutney and sambar 100 grms Per piece 12.00 36 Upma Pesarattu with ▇▇▇▇▇▇ ▇▇▇▇▇▇▇ Please remove all your waste bottles100 gms Per piece 18.00 37 Mixture 35 grms 6.00 38 Fish Fry Per piece 45.00 39 Chicken ▇▇▇▇▇ 200 grms 45.00 40 Mutton ▇▇▇▇▇ 200 grms 70.00 41 Mysore pak 35 grms 6.00 42 Laddu 35 grms 6.00 43 Jaungry 40 grms 6.00 44 Payasam 120 Ml 10.00 45 Gulab Jamoon (2 pices) 100 grms 10.00 46 Egg ▇▇▇▇▇ (1-Egg, containers, food, decorations etc from the hall; if any is left in any of the bins the MANAGEMENT COMMITTEE reserves the right to charge for such removal or disposal. Cleaning equipment is available; see the cleaner’s cupboard in the kitchen. Please sweep or vacuum the floors but do not use any water, polish or other materials on them. On vacating the hall the rooms, surfaces and equipment to be left clean and tidy, equipment & furniture returned to their original position and any electrical equipment used to be switched off, including the lights. FIRE SAFETY INFORMATION - location of fire alarms and extinguishers and fire information notices (on wall by main entrance50 grms ▇▇▇▇▇) - all fire exits are unlocked and panic bolts in good working order - all escape routes and gangways are free of obstruction and can be safely used - any fire doors are not wedged open - exit signs are illuminated - there are no obvious fire hazards on the premises. NO Smoke machines / bubble machines, candles and devices using naked flames are permissible in the hall at any time The HIRER must ensure that any electrical equipment brought into the hall is in good and safe working order. No additional lights or extensions to the existing electrical fittings shall be used by the HIRER without the prior consent of the MANAGEMENT COMMITTEE. All doors/means of escape from the premises must be kept free from obstruction and immediately available for instant free public exit. You must operate the fire alarm system in order to warn others of danger. You must stop any machinery and processes, and isolate power supplies where appropriate and if safe to do so. All fire doors are to be be closed. In the event of a fire or other life-threatening incident, occupants will evacuate via the nearest available exit. Particular attention must be given to the safe evacuation of children, the elderly and persons with special needs, and who may require varying degrees of assistance. Evacuation should take place in an urgent but orderly manner, and those leaving the building are to report to the assembly point i.e. the car park entrance, where a roll call should be carried out to ensure that everyone has evacuated the building safely. It will be the responsibility of the HIRER to ensure that, IF SAFE TO DO SO, the premises are checked as thoroughly as possible for anyone left inside the building, special attention being given to all toilet areas. Upon hearing the fire alarm, the responsible person will alert the Fire Service by mobile phone from outside the building. On arrival of the Fire Service, the responsible person will meet the officer in charge and relay as much information about the incident as possible, including: * persons missing or trapped in the building, where and when they were last seen * where the fire is, what it involves and how big it is * where the building services (gas, electricity, water) are, if not already isolated (see details on notice at main entrance) * any other information that may be considered useful.Per plate 12.00 47 Egg omlet Single 10.00 48 Coffee 100ml 8.00 49 Filter Coffee 100ml 10.00 50 Tea 100ml 7.00 51 Lemon Tea/ Black tea/ Black coffee 100 ml 7.00