Food Safety Standards in Corporate Cafeterias: What Actually Matters

Licensing is the starting line, not the finish

Every HoneyGo kitchen carries FSSAI registration, but a licence on the wall doesn't cook a single meal safely. The real work is in the daily checklist: temperature logs, hand-wash stations, FIFO raw-material rotation and swab testing on a fixed fortnightly calendar.

The temperature band that matters most

Cooked food has to stay either above 65°C or below 5°C — the range in between is where bacteria multiply fastest. Every HoneyGo counter logs holding temperatures through service, not just at the start of the shift.

Water and food testing, on a schedule

We run water analysis (pH, hardness, chlorides, microbiological testing) and food analysis (E.coli, total coliforms, Staphylococcus aureus) as part of our HSEQ & ESG programme — not as a one-off before a client visit.

Staff health is part of food safety

Blood, Widal, urine and vision tests for kitchen staff, plus background verification, are as much a part of food safety as the kitchen equipment itself.