Kitchen Hygiene Monitoring

• Executive Chef
• F&B Manager
• Food Safety Supervisor
• Hotel General Manager

Hotel and banquet kitchens run long shifts with permanent and temporary staff, and hygiene depends on habits: caps on, gloves at cold and garnish stations, food covered, bins closed and floors dry. During a large wedding the banquet kitchen brings in extra hands for the day, and the chef cannot watch every station.

We build hygiene monitoring on your kitchen cameras. Vision models check for caps or hairnets, gloves at defined cold-prep and garnish stations, aprons, food containers left uncovered on counters, open bins, spills on the floor and people in food zones without kitchen attire. At night, when the kitchen is closed, the same cameras watch for rodent and pest movement and send an alert with a short clip. Daytime observations go to a review queue for the chef or food safety supervisor, who confirms them and uses them in shift briefings. Daily summaries by station and shift support your Schedule 4 self-checks without replacing them.

• Cap or hairnet, apron and glove checks at defined stations
• Detection of uncovered food containers, open bins and floor spills
• Night-time rodent and pest movement alerts with short clips
• Kitchen attire check for people entering food zones
• Review queue for the chef and food safety supervisor, with snapshots
• Daily and weekly hygiene summaries by station, shift and event

1. 01Map stations and rulesWe map cameras to stations and agree which rules apply where, for example gloves only at cold prep and garnish.
2. 02Monitor during serviceCamera frames are analysed during operating hours for attire, coverings, bins and spills.
3. 03Monitor at nightAfter closing, movement in food areas is checked for pests, and alerts are sent with a clip.
4. 04Review observationsThe chef or food safety supervisor confirms or dismisses observations from the queue.
5. 05Act and briefConfirmed issues are corrected and raised in the next shift briefing, and pest alerts go to the pest control vendor.
6. 06SummariseDaily and weekly summaries by station and shift are kept as evidence for internal audits.

1. Cameras
   • Existing kitchen CCTV via NVR
   • Station and zone map per camera
2. Vision analysis
   • Attire and glove detector
   • Uncovered food, bin and spill detection
   • Night pest movement detector
3. Alerts and review
   • Immediate pest alerts
   • Review queue for the chef and food safety supervisor
4. Reporting
   • Shift and station summaries
   • Corrective action log
   • Event-day reports for banquets

The executive chef or food safety supervisor confirms every observation before it is recorded, and decides corrective actions and training. Pest alerts prompt a person to check and call the pest control vendor.

• Kitchen CCTV network video recorders
• WhatsApp or SMS for alerts
• Pest control vendor contact workflow
• Hotel quality or audit software
• Email reports to F&B and the GM

• No face recognition; observations relate to stations and rules, not identities
• Footage access limited to the chef, food safety supervisor and GM
• Observations used for coaching, not automatic penalties
• Camera rules reviewed when the kitchen layout changes
• Clear notice to kitchen staff about monitoring and its purpose

• Helps evidence day-to-day hygiene practices expected under FSSAI's Schedule 4 requirements; it does not replace inspections, licences or a trained food safety supervisor.
• Staff footage is handled with notice, restricted access and retention limits under the DPDP Act 2023.

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