FOOD SAFETY & LIABILITY DISCLAIMER

2.1 Kitchen Sanitation

Our kitchen maintains the following hygiene protocols:

• Temperature Control: All food cooked to minimum 75°C (165°F) to kill pathogens
• Cold Chain: Refrigerated ingredients stored at 4°C or below; frozen items at -18°C
• Cross-Contamination Prevention: Separate cutting boards for vegetarian/non-vegetarian items
• Hand Hygiene: Staff wash hands every 30 minutes and after handling raw meat/poultry
• Equipment Sanitization: All utensils and surfaces sanitized with approved food-grade disinfectants
• Pest Control: Monthly pest control audits (no chemicals used during food preparation)

2.2 Staff Health Monitoring

All kitchen staff undergo:

• Annual Medical Checkups: Blood tests, stool culture, chest X-ray (tuberculosis screening)
• Daily Health Screening: Temperature checks before shift; any illness reported immediately
• Food Handler Training: FSSAI-certified food safety training (renewed annually)
• Personal Protective Equipment: Hairnets, gloves, aprons, masks worn at all times

Zero-Tolerance Policy: Staff with diarrhea, vomiting, fever, or open wounds are NOT allowed in kitchen until medical clearance.

2.3 Ingredient Sourcing

We source ingredients from:

• Verified Suppliers: All vendors FSSAI-licensed with traceability records
• Quality Checks: Visual inspection of all deliveries; rejection of expired or damaged goods
• Storage Rotation: FIFO (First In, First Out) to minimize waste and expiry risk
• Local Sourcing: 80% of vegetables sourced from local farms (fresher, lower carbon footprint)

3.1 Common Allergens Present in Kitchen

Our kitchen handles the following major allergens (as per FSSAI guidelines):

• Dairy: Milk, butter, ghee, paneer, yogurt, cream
• Gluten: Wheat flour (in naan, roti, breading)
• Tree Nuts: Cashews, almonds (used in gravies and desserts)
• Peanuts: Peanut oil (used for frying in some items)
• Soy: Soy sauce (in Indo-Chinese dishes)
• Eggs: Used in certain breaded items and baked goods
• Fish & Shellfish: Not currently used, but may be introduced in future menu items

Cross-Contact Risk: Despite separate utensils, trace amounts of allergens may be present in all dishes due to shared kitchen space, oil reuse, and airborne particles.

3.2 Your Responsibility (Non-Negotiable)

If you have food allergies, you MUST:

• Disclose Allergies: Add to "Dietary Restrictions" in your profile
• Specify in Order Notes: Write "SEVERE NUT ALLERGY" or similar in order special instructions
• Call Before Ordering: For life-threatening allergies (anaphylaxis risk), call +91 90104 60964 to speak with our chef
• Carry EpiPen: If you have severe allergies, keep emergency medication on hand

3.3 Liability Exclusion for Undisclosed Allergies

We are NOT LIABLE for allergic reactions if:

• You did not disclose the allergy in your profile or order notes
• You ignored allergen warnings in menu item descriptions
• You consumed an item clearly marked "Contains Nuts" or "Contains Dairy"

Legal Basis: Doctrine of Contributory Negligence (Consumer Protection Act, 2019, Section 2(11)). If your failure to disclose allergies contributed to the harm, our liability is reduced or eliminated.

4.1 Pregnant Women

Recommendation: Choose mild, vegetarian dishes. Avoid raw/undercooked items. Stay hydrated.

4.2 Elderly Persons (65+ Years)

Recommendation: Choose soft, mildly spiced dishes. Request "low salt" in order notes. Chew slowly.

4.3 Immunocompromised Individuals

If you have a weakened immune system due to:

• HIV/AIDS
• Cancer chemotherapy
• Organ transplant (on immunosuppressants)
• Autoimmune diseases (on steroids)

AVOID:

• Raw or undercooked meats (risk of parasites/bacteria)
• Unwashed raw vegetables in salads (E. coli risk)
• Dairy products if lactose intolerant (diarrhea weakens immune system further)

Recommendation: Stick to fully cooked, hot items. Reheat food to 75°C before consumption.

4.4 Children Under 5 Years

Note: While we allow orders for children, parents must supervise consumption. We are not responsible for parental negligence.

4.5 Persons with Chronic Diseases

If you have any of the following conditions, consult your doctor before ordering:

• Diabetes: Our dishes may contain hidden sugars (in sauces, marinades). Check nutritional info.
• Heart Disease: High-fat items (butter chicken, biryani with ghee) may worsen cholesterol
• Kidney Disease: High-protein items (paneer, chicken) may overload kidneys. Choose low-protein options.
• Liver Disease: Avoid fried foods and high-fat dishes (burden on liver metabolism)
• Celiac Disease: We use wheat flour extensively; cross-contamination risk is HIGH. Consider not ordering.

5.1 Our Responsibility (Until Delivery)

We ensure:

• Hot Foods: Packed at minimum 65°C (149°F) in insulated containers
• Cold Foods: Refrigerated items transported in cooling bags with ice packs
• Delivery Time: Maximum 45 minutes from kitchen to your door (temperature maintained)
• Tamper-Proof Packaging: Sealed bags to prevent contamination during transit

5.2 Your Responsibility (After Delivery)

Once food is delivered, YOU are responsible for proper handling:

• Consume Immediately: Food is meant for immediate consumption (within 2 hours of delivery)
• Refrigerate Leftovers: If not eating immediately, refrigerate within 2 hours at 4°C or below
• Reheat Properly: Reheat to 75°C (microwave 2-3 minutes on high) before eating leftovers
• Discard After 24 Hours: Do NOT consume food that has been sitting at room temperature >2 hours or refrigerated >24 hours

We are NOT LIABLE for:

• Food poisoning if you ate food that was left out overnight
• Spoilage if you stored food in a non-functional refrigerator
• Contamination if you reheated food in unclean utensils

6.1 Immediate Actions (If You Feel Sick)

Symptoms of Food Poisoning (appear within 2-48 hours):

• Nausea, vomiting, diarrhea
• Abdominal cramps, fever
• Dehydration (dry mouth, dizziness, reduced urination)

What to Do:

• FIRST: Seek medical attention immediately (call 108 for ambulance or visit nearest hospital)
• SECOND: Inform us within 24 hours at foodsafety@gharse.app with subject "URGENT: Food Illness"
• THIRD: Preserve remaining food in refrigerator (do NOT throw away - needed for lab testing)
• FOURTH: Obtain medical certificate from treating doctor stating suspected cause

6.2 Investigation Process

Once you report illness, we will:

• Within 6 Hours: Contact you to gather details (what you ate, when symptoms started, others affected)
• Within 24 Hours: Inspect kitchen records for that batch (temperature logs, ingredient expiry)
• Within 48 Hours: Send food safety officer to collect food sample for lab testing
• Within 7 Days: Receive lab report (microbiological culture, toxin screening)
• Within 10 Days: Final determination and compensation decision

6.3 Compensation (If Our Fault Confirmed)

Refer to Refund Policy (Section 7.4) for detailed compensation structure:

• Minor illness: ₹5,000 + medical bills up to ₹25,000
• Hospitalization: Up to ₹5,00,000 (case-by-case basis)

6.4 Not Our Fault (No Compensation)

We are NOT liable if illness was caused by:

• Pre-Existing Conditions: You have chronic gastritis, IBS, or Crohn's disease
• Other Food Sources: You ate at multiple places; cannot prove our food caused it
• Improper Storage: You left food unrefrigerated for 8 hours
• Viral Infection: Lab tests show norovirus or rotavirus (not food-related)
• Alcohol Consumption: You drank heavily and got gastritis (not food poisoning)

Lab Testing Cost: If tests prove food was safe, you pay lab fees (₹15,000-₹25,000).