Virender,
Hygiene, ventilation, and quality food at reasonable prices are required. Study some material on "GHP Good Hygiene Practices"; this will come in handy. For example, catering staff should wear hairnets, have no outer pockets on their shirts, ensure that no jewellery or bangles are exposed (they should be covered with cloth), and refrain from actions like digging in the nose or ear. Health checks for workers should be conducted to prevent communicable or skin diseases. Use disinfectants like 5% acetic acid spray or sodium hypochlorite.
I have been trained by CII on GMP, GHP, HACCP, etc. The list is endless. Sir, you will need to engage in proactive thinking – for instance, a leaking water pipe can cause moisture seepage leading to fungi or molds. Any food preparation machine should be designed such that it can be cleaned thoroughly. Use food-grade lubricants, and ensure that components and pipes have curves instead of sharp bends to facilitate proper cleaning.
Let me know if you have further queries, but please be specific.
Regards,
Surya