swiggy logo

SWIGGY ONBOARDING

PROGRAMME

This Training Session highlights the following Modules:

1. Importance of FSSAI License and its display in the premises
2. Personnel and Kitchen Good Hygiene Practices (GHP)
3. Third Party Vendor Management
4. Raw Materials – Management, Storage, and Handling
5. Packaging, Waste Disposal and Shelf Life Policies
6. Final Product – Display, Storage and Consumption