Is Sukhdev Caterers FSSAI licensed?

Yes — our central Hebbal kitchen holds an active FSSAI licence and is audited annually. All satellite kitchens operate under the same compliance.

How do you ensure hygiene at outdoor events?

Temperature-controlled hot boxes maintain food between 60–65 °C, cold items are held below 5 °C, and every station chef wears fresh gloves, hairnets and aprons refreshed hourly.

Do you separate vegetarian, Jain and no-onion-no-garlic prep?

Yes. Each is prepared on a dedicated line with separate utensils and pans; Jain and NOG lines are colour-coded to prevent cross-contact.

How is drinking water handled?

We use RO-filtered water for cooking and bottled drinking water for guest service at every outdoor event.

Food Safety & Kitchen Hygiene

Every plate that leaves our Hebbal kitchen passes through an FSSAI-licensed process built on 30 years of practice. This page details how we handle food from procurement to service.

Procurement

Vegetables, paneer, dairy and grains are sourced daily from vetted Bangalore vendors. Cold-chain items travel in refrigerated vans to our kitchen.

Preparation

Dedicated lines for vegetarian, Jain and no-onion-no-garlic prep. Colour-coded chopping boards and utensils prevent cross-contact. Every team member holds a food-handler certificate.

Transport & service

Hot food travels in insulated hot boxes at 60–65 °C; cold food at < 5 °C. On site, chafing dishes are pre-heated and rechecked every 20 minutes.

Staff hygiene

All service staff wear fresh uniforms, gloves, hairnets and masks. Glove changes are logged hourly at every live counter.

FAQs

Is Sukhdev Caterers FSSAI licensed?: Yes — our central Hebbal kitchen holds an active FSSAI licence and is audited annually. All satellite kitchens operate under the same compliance.
How do you ensure hygiene at outdoor events?: Temperature-controlled hot boxes maintain food between 60–65 °C, cold items are held below 5 °C, and every station chef wears fresh gloves, hairnets and aprons refreshed hourly.
Do you separate vegetarian, Jain and no-onion-no-garlic prep?: Yes. Each is prepared on a dedicated line with separate utensils and pans; Jain and NOG lines are colour-coded to prevent cross-contact.
How is drinking water handled?: We use RO-filtered water for cooking and bottled drinking water for guest service at every outdoor event.

Sukhdev Caterers — Premium Vegetarian Catering in Bangalore

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