Delivered it on 4th April 2011

1. NON-MANAGEMENT STAFF TRAINING April 4, 2011Human Resources

3. Dress Code

4. Food Handling

5. Serving Employees and Guests

7. What to Avoid Body Odor Touching hair with bare hands Nose picking Sneezing/coughing without cover Eating ‘Chaaliya’ in the office Nail Biting Eating ‘Gutka’ in the office Eating ‘Paan’ in the office

8. What Should be done Hair must be short, clean and trimmed Fingernails and toenails should be clean and trimmed Regular shave OR clean beard Using perfume/cologne or body talc Using clean clothes & accessories Daily bath/shower Frequent Hand washing Brushing your teeth daily

9. Dress Code

10. What to Avoid Wearing slippers (Chappal) and sandal in office premises. Wearing wrinkled/rumpled shirt or pant to office Wearing clothes other than company provided uniforms on duty Wearing shoes without socks Wearing dirty or untidy clothes to office

11. What Should be done Only formal closed shoes are allowed during office hours. They can be avoided in case of any foot injury Wearing company provided uniform to office on all working days. Uniforms should be clean and properly ironed. Two sets of uniforms are provided by the administration. Staff has to manage the cleaning of uniforms on daily/alternate days basis One pair of shoes is provided by the administration. Staff has to ensure that they polish and clean them daily. Shoes are supposed to be worn with socks only. Prefer using formal colors.

12. Food Handling

13. What to Avoid Dirty utensils or those items which were not washed/cleaned the same day Using bare hands to handle food Old utensils which are not functioning properly If an employee is sick. He shouldn’t handle food till he gets cured Piling up too many items in the sink/basin Stains on the uniform while handling food Dirty stove on which food is being heated

14. What Should be done Use of gloves Use of Apron Folding uniform sleeves Wiping off utensils, crockery and cutlery before using/serving with a clean cloth/napkin Clean Utensils Clean Crockery Clean Kitchen Area Clean Cutlery

15. Serving Employees and Guests

16. What to Avoid Dirty table even after the employee who was having food on it has left and other employee is there to sit Food not heated properly especially frozen food. Being clumsy while serving Using dirty cloth to wipe off crockery Crockery not washed properly or wiped with a dirty cloth which causes it to look dirty Serving one employee’s lunch to another employee Wet crockery Chipped or burnt crockery

17. What Should be done Only clean and proper crockery to be used for serving Incase of any special requirement like cutting of a vegetable for salad. One should seek assistance of the person who has requested it to know his/her requirements Using table spoon for main course and tea spoon for any dessert. Also , serving fork and knife according to the need of the employee Wiping wet crockery with a disposable tissue towel before serving Having a facilitator attitude. Listening to the requests of employees and accepting mistakes where ever required. Also, keeping a formal tone while referring to employees. Serving table to be kept clean throughout lunch timings Taking assistance from the employee incase if once isn't sure about the heating temperature

18. Office Memo: Dress and hygiene standards for Non – Management staff Copies of the memo translated in Urdu will be given to the staff