Hygiene expectations

Customers choose homemade food because they believe it is fresh, clean and made with care. That belief is the whole business, and it is fragile.

The basics, done every time

• Clean hands, clean surfaces, clean equipment, before and between tasks
• Raw and cooked kept apart, in storage and in preparation
• Correct storage temperatures for anything that needs them
• Ingredients within date, checked rather than assumed
• Hair tied back, no cooking when you are unwell
• Clean water for washing and for cooking

Storage and shelf life

Whatever you put on the listing as shelf life and storage instructions is a promise. If you say three days refrigerated, it needs to actually hold for three days refrigerated. Test it rather than estimating it.

Packing

Pack so it survives the journey, not just the kitchen counter. Food-safe containers, sealed properly, with anything temperature sensitive insulated. See Packing your orders.

Keep your own records

Preparation dates, ingredient batches, where you bought what. Nobody asks for these until something goes wrong, and then they are the difference between a question resolved in an hour and one that drags for a week.

Why we take it seriously

Your FSSAI registration is the legal standard. This is the practical one. A single incident does not just affect you, it affects whether people trust buying food from a home kitchen at all, which is what every seller here depends on.