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Chhajju Ram Vs. Neki Ram & Others

Chhajju Ram Vs. Neki Ram & Others Subject matter of the case - What is the meaning of "Any other sufficient cause" and principle "of Ejusdem Generis" under Order 47 Rule 1 C.P.C. ? Facts of the case -  1. On 22nd October, 1912 one Mr. Chhajju Ram purchased certain lands of villages Kasgar and Jammi Kera from Mrs. Forbes for Rs. 42,000/- Mr. Chhajju Ram also took the possession of the above properties after the execution of the sale deed in his favour. 2. Neki Ram and others filed a suit against Chhajju Ram alleging that the execution of the above sale deed in favour of the defendant is collusive hence the same be declared null and void and the plaintiffs be given the possession of the said land on payment of Rs. 15,000/- on the basis of their preemptions. It was argued by the plaintiffs that :- i. The plaintiffs are Gaur Brahmins by caste and are the occupancy tenants of village Kasgar and were the members of Agriculture Tribes within the meaning...
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Guidelines for Restaurants & Eateries by FSSAI

This blog contains guidelines for restaurants and eateries by FSSAI, recently FSSAI make change in their guidelines for restaurants. So without wasting time lets start our topic Guidelines by FSSAI for restaurants and eateries:-
Author : Mohd Muzammil Khan

Guidelines for Restaurants & Eateries
 by FSSAI
There is no dangerous or harmful food here, but cooking in an unsanitary way can lead to junk food for consumption. Consumers who eat junk food can be infected with various diseases. Very common infections are vomiting, headache, dizziness, and tremors. All restaurants must comply with the following FSSAI guidelines to ensure user safety when registering with FSSAI:-
  1. Hygiene of employees
  • Should not handle food when he/she is ill.
  • Should not scratch his skin or prick nose and pimples.
  • Should not have long nails, and no nail enamels applied to them.
  • Should not wear dirty clothes and should not wear accessories while handling food.
 2. Food premises and there facilities 
  • The ceilings of the dining and wall cooking areas should be clean, walls should be soft, bright, non-absorbent and easy to clean. Walls should be correctly and accurately painted. The windows in room should be covered with wire mesh and waterproofed. To prevent dust particles from entering the room, the door should be an airtight. The ceiling should be clean. The cooking area should have a hand wash and a suitable airtight container to prevent bacteria from contaminating the food.
  • Eating area should be clean. Food should be placed in clean containers. There should be separate containers for cooked and raw foods, as well as vegetarian and non-vegetarian foods.
 3. Food Serving Areas 
  • Food should be served with the appropriate food equipment, touching food with bare hands should be avoided. If food is maintained at room temperature, it should be consumed within 4 hours. Hot food that is served should be stored above 60-degree Celsius, and cold food should be stored below 5 degree Celsius.
 4. Washing steps and equipment 
  • Operators and users should always keep their hands clean. After touching the animals, it is always useful to wash your hands, blow your nose or sneeze, touch the patient, get rid of debris, use the toilet and exchange money. Part of a hand washing system. Both contracts are permanent and temporary. In a permanent environment, there should be a sink, soap or hand wash, towels or napkins, and a bin. In a temporary environment there should be a bucket or bucket, a container for processing, paper towels and soap.
 5. Cleanliness and hygiene 
  • Kitchen floor should always be clean and tidy. Dishes must be scraped off and rinsed, and a detergent should be used to remove jammed products. There should be Adequate drainage system. It is recommended that separate waste containers for food and non-food waste for biodegradation or non-food waste for processing. The dust container should not be full; it should be cleaned and disposed of regularly.
Pest control should be carried out regularly. If there are pests in your area, you must take steps to get rid of them in your area so as not to damage the food processors.

Source :- India fillings 

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