Canteen
About Canteen
Canteen Committee
Sr.
No.
Name
Designation
1.
Prin. Dr. Dinanath Patil
Chair Person
2.
Prof. Namdev Dhone
Chairman
3.
Dr. Shobha Rahane
Member
|
Sr.
No. |
Name |
Designation |
|
1. |
Prin. Dr. Dinanath Patil |
Chair Person |
|
2. |
Prof. Namdev Dhone |
Chairman |
|
3. |
Dr. Shobha Rahane |
Member |
Sahhyadri College Canteen Menu List
|
Menu |
Rate (Rs.) |
Menu |
Rate (Rs.) |
|
Tea |
5.00 |
Shev Puri |
15 |
|
Milk |
10.00 |
Idali Chattni |
15 |
|
Coffee |
10.00 |
Idali Sambar |
20 |
|
Special Tea |
10.00 |
Misal |
35 |
|
Lemon Tea |
5.00 |
Rassa Vada |
25 |
|
Vada Pav |
10.00 |
Puri Bhaji |
25 |
|
Pav Vada |
10.00 |
Pav Bhaji |
25 |
|
Kanda bhaje |
15.00 |
Dabeli |
10 |
|
Gol bhaje |
15.00 |
Veg Sandvith |
15 |
|
Batata Bhaje |
15.00 |
Sabudana Khichadi |
20 |
|
Poha |
10.00 |
Sabudana vada |
20 |
|
Upama |
10.00 |
Vada Sambar |
20 |
|
Oli Bhel |
10.00 |
Jevan Thali |
100 |
Canteen Kitchen items to clean
throughout every cooking shift
01) Empty trash bins.
02) Clean – keep yourself and work areas clean.
03) Separate – keep raw meat and other raw animal products away from other foods.
04) Cook – always properly cook and prepare foods.
05) Chill – store foods appropriately both before and after cooking.
06) Maintain the general cleanliness of the kitchen.
07) Disposing of food scraps properly and removing crumbs.
08) Wiping counters clean with soap and water and sanitize with a disinfectant.
09) Sweeping and wet mopping floors to remove food.
10) Cleaning all surfaces, including counter tops, faucets, handles and knobs, refrigerator handles, stoves/ovens, other appliances.
11) Do not store garbage in the food preparation area.
If possible, store garbage in a cold place to prevent bacteria growth and pest infestation.
12) Inspect kitchen for signs of microbiological growth such as mould, slime, and fungi. Clean the affected area appropriately.
13) Inspect the kitchen for any plumbing leaks. Notify your supervisor to get it repaired.
