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Pre-employment health checks for the employees from recognized medical
institutions.
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Periodical health checks for all the employees involved directly in processing
handing or packaging of food products.
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Hygiene regulations are strictly followed in operation units to ensure safety of
products in all respects.
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HACCP systems are employed to recognize and eliminate
health hazards.
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The accident treatments for employees are assured by their registration in
national GOSI program.
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Although these systems can take a number of different forms, they are seen as a
means of securing significant improvements in Operational Health & Safety
performance and dealing with a dynamic workplace environment.
