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Beginning of cooking process.(Collection of vegetables)

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Chopping of vegetables.

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Vegetables ready to be cooked.

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Preparing the species for a tasty food.

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All ingredients are ready to be cooked.

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Final preparation for cooking.

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Setting the dinning.

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Food prepared to be served.

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“READY TO COOK”food.

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Final food prepration.

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Preparation of golgappe.

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Golgappe ready to be served.

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Proper arrangements of goods in a shop.

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EAT HEALTHY..

STAY FIT..

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Preservation of food with care to maintain hygiene.

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Mineral water used for cooking purpose.

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Caps worn by the workers.

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Proper packing of food to prevent from bacterial infections.

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Proper refrigeration.

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Proper dumping of waste.

USE ME

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Paper bags used to maintain a safe and healthy environment.

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PROPER STANDARDS ARESET WITH THE HELP OFMACHINES TO PROVIDE

GOOD & HEALTHY QUALITY OF

FOOD.

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Well managed and cleaned sitting arrangement for eating food.

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