Food Safety & Allergen

Section 01

• Create clarity around food safety, allergen awareness, and dietary responsibility for D I V Y A M® events
• Cover pure vegetarian food preparation, catering hygiene, ingredient quality, and allergen communication
• Cover Jain food requirements, Satvik food requirements, no onion-no garlic preferences
• Cover buffet and live counter discipline, guest allergy disclosures, storage and transport standards
• Cover venue-related food safety responsibilities, outside food restrictions, and client/guest responsibilities
• Cover food tasting and menu approval, incident reporting, and limitation of responsibility
• This policy should be read together with the approved quotation, menu, Terms of Service, Booking & Payment Policy, Pure Vegetarian Commitment Policy, and any event-specific catering instructions

Section 02

• D I V Y A M® is built around pure vegetarian celebrations
• Our catering services are intended for vegetarian weddings, religious family functions, sacred celebrations, and premium vegetarian events
• D I V Y A M® does not intentionally use non-vegetarian food, meat, fish, egg-based non-vegetarian preparations, or non-vegetarian cooking material in its pure vegetarian service setup
• Clients must not use D I V Y A M®'s cooking areas, food counters, utensils, service equipment, buffet areas, live counters, or designated catering infrastructure for non-vegetarian food or any food item that conflicts with the agreed pure vegetarian service commitment
• A separate Pure Vegetarian Commitment Policy may also apply

Section 03

• D I V Y A M® will make reasonable and responsible efforts to follow safe food handling practices for event catering
• This includes use of clean preparation areas, responsible raw material handling, clean utensils and equipment, proper washing and preparation practices, safe cooking temperatures where applicable, avoidance of visibly spoiled or unsuitable ingredients, protected food storage before service, hygienic buffet and counter setup, trained food service discipline, responsible waste handling, clean serving practices, and compliance with applicable FSSAI requirements where applicable
• Food safety depends on both D I V Y A M®'s practices and venue conditions, guest behavior, weather, electricity, water availability, and service timelines

Section 04

• D I V Y A M® aims to use suitable, fresh, and event-appropriate ingredients for confirmed menus
• Ingredient selection may depend on menu type, season, market availability, event location, guest count, cuisine requirements, Jain/Satvik/no onion-no garlic requirements, quality standards, storage feasibility, and transport conditions
• Natural variation in ingredients may occur due to season, market quality, supplier availability, and location
• D I V Y A M® may substitute ingredients of comparable quality where required due to market non-availability, safety concerns, or operational feasibility

Section 05

• Food preparation may be done at D I V Y A M®'s kitchen, temporary event kitchen, venue kitchen, live counter station, or another approved preparation area depending on the event scope
• D I V Y A M® will make reasonable efforts to ensure clean working surfaces, clean cooking utensils, properly washed ingredients where applicable, separation of raw and prepared items where required, proper storage before cooking, protection from dust/insects/contamination, hygienic food preparation, controlled access to preparation areas, and timely preparation and service
• Venue kitchens or temporary kitchens must be suitable for safe preparation
• If venue conditions are poor, unsafe, unhygienic, or unsuitable, service quality and food safety may be affected

Section 06

• D I V Y A M® expects food handlers, chefs, service staff, hospitality staff, and counter teams to follow disciplined hygiene and professional conduct
• This includes clean uniforms or service attire, clean hands and personal hygiene, proper handling of serving utensils, avoiding unnecessary hand contact with ready-to-eat food, responsible behavior near food counters, no smoking/tobacco use/inappropriate conduct near food preparation or service areas, following supervisor instructions, and reporting visible illness or food handling concerns where applicable
• Clients and guests are expected not to enter cooking or service areas without permission

Section 07

• Some food items may naturally contain or come into contact with allergens
• Common allergens may include milk and dairy products, wheat and gluten, peanuts, tree nuts such as almond/cashew/walnut/pistachio, soy, sesame, mustard, celery or certain seeds, sulphites or preservatives in some ingredients, food colors/additives/packaged ingredients, and other guest-specific allergens
• Even in a pure vegetarian kitchen, allergens may be present in ingredients, packaged foods, desserts, sauces, gravies, breads, beverages, dry fruits, sweets, live counters, bakery items, or garnishes
• D I V Y A M® may provide allergen information based on known ingredients and supplier information, but clients must understand that allergen risk cannot be completely eliminated in large event catering environments

Section 08

• The client is responsible for informing D I V Y A M® in writing about any known allergies, dietary restrictions, medical food sensitivities, or guest-specific food concerns before menu finalization
• Client allergy information should include name or category of allergen, number of affected guests, severity level if known, whether trace exposure is also a concern, specific dishes to avoid, medical or family instructions if any, and separate serving requirement if any
• D I V Y A M® must receive allergy information before menu freeze
• Last-minute allergy disclosures may not be possible to accommodate safely
• D I V Y A M® shall not be responsible for allergic reactions or food sensitivity issues caused by incomplete, incorrect, delayed, or undisclosed allergy information

Section 09

• D I V Y A M® may provide Jain, Satvik, no onion-no garlic, or family-specific vegetarian menu options when confirmed in advance
• Such requirements must be clearly communicated before menu finalization
• The client should specify Jain menu items, Satvik menu items, no onion-no garlic items, whether separate preparation is required, whether separate serving counters are required, whether separate utensils or service staff are required, and any family-specific religious or ritual-sensitive food instructions
• D I V Y A M® will make reasonable efforts to follow confirmed instructions
• Additional charges may apply for separate preparation, counters, utensils, staff, or specialized service arrangements

Section 10

• Cross-contact means accidental contact between one food item and another food item, ingredient, allergen, utensil, counter, oil, garnish, or service equipment
• D I V Y A M® will make reasonable efforts to reduce cross-contact risk where special instructions are confirmed in advance
• However, in large wedding catering environments, buffet settings, live counters, shared service areas, guest self-service, venue constraints, weather, dust, crowding, and guest handling can create cross-contact risk
• D I V Y A M® does not guarantee a completely allergen-free environment. Where required, separate handling or service arrangements may be discussed in writing, subject to feasibility, venue conditions and operational approval

Section 11

• Live counters and buffet service are important parts of premium wedding hospitality
• D I V Y A M® will make reasonable efforts to maintain clean counter setup, proper serving utensils, neat food display, staff supervision, food replenishment discipline, guest flow management, separation of clearly identified special food counters where agreed, protected food presentation where possible, and proper disposal of waste around counters
• Clients and guests should avoid touching food directly, mixing serving spoons, moving food labels, crowding live counters, or interfering with service staff
• Guest behavior can affect buffet hygiene and allergen control

Section 12

• Food storage, transport, and holding methods depend on event location, distance, weather, menu, service timeline, and venue setup
• D I V Y A M® will make reasonable efforts to ensure food is transported and held responsibly before service
• However, food quality and safety may be affected by long distance travel, traffic delays, extreme heat, rain or dust, power failure, poor venue infrastructure, lack of clean water, late venue access, delayed service timing, client-side schedule changes, or unplanned guest delays
• Clients must ensure timely venue access and coordination so food can be prepared, transported, stored, and served properly

Section 13

• Water, ice, and beverages may be provided by D I V Y A M®, venue, client, or third-party vendors depending on the confirmed scope
• Where D I V Y A M® is responsible, it will make reasonable efforts to use safe and suitable water or beverage arrangements
• Where water, ice, or beverages are provided by the venue, client, or third party, D I V Y A M® will not be responsible for quality, safety, contamination, taste, storage, or related issues unless specifically agreed in writing
• For live counters, mocktails, tea, coffee, juices, and beverages, safe water and clean service conditions are important

Section 14

• Food prepared for an event is intended for service within the planned event timeline
• Leftover food safety depends on time, temperature, handling, weather, storage, guest exposure, and service conditions
• D I V Y A M® may advise against consuming leftover food if it has remained exposed, handled by guests, held for long duration, or stored in unsafe conditions
• If the client requests leftover food to be packed or handed over, the client accepts responsibility for storage, transport, reheating, distribution, and consumption after handover
• D I V Y A M® will not be responsible for food quality or safety after leftover food is handed over to the client, venue, guests, staff, or third party

Section 15

• The client is responsible for ensuring that the venue provides suitable conditions for safe catering execution
• This includes clean kitchen or preparation area, safe water access, adequate electricity, proper drainage, waste disposal, pest-free environment, covered preparation area, safe storage area, proper lighting, sufficient ventilation, fire safety compliance, timely venue access, permission for cooking/gas/live counters/electrical equipment, and adequate space for buffet and guest flow
• Poor venue conditions may affect food safety, service quality, timing, and presentation
• D I V Y A M® may refuse, modify, or restrict food preparation or service if the venue conditions are unsafe, unhygienic, illegal, or operationally unsuitable

Section 16

• Outside food, home-cooked food, venue-provided food, third-party food, packaged food, or guest-brought food may affect food safety and allergen control
• D I V Y A M® is not responsible for food safety, hygiene, allergy risk, contamination, taste, or illness related to food not prepared, handled, or served by D I V Y A M®
• If outside food is placed near D I V Y A M® counters or mixed with D I V Y A M® food, D I V Y A M® may not be responsible for resulting food safety, purity, or allergen concerns
• Outside food should not be mixed with D I V Y A M®'s pure vegetarian service infrastructure without written approval

Section 17

• Food tasting, if offered, is intended to help clients understand menu direction, flavor style, presentation, and service possibilities
• Final event food may vary slightly from tasting due to scale of production, seasonal ingredients, live event conditions, venue kitchen setup, travel distance, guest count, weather, service timing, and final menu changes
• Menu approval must be given within the timeline mentioned by D I V Y A M®
• Last-minute menu changes may not be accepted or may involve additional charges

Section 18

• If a client or guest raises a food safety or allergen concern during an event, it should be reported immediately to the D I V Y A M® event manager or authorized representative
• Timely reporting helps the team check the dish or counter, stop service of a concerned item if required, review ingredients, speak to kitchen or service team, support guest handling, document the concern, and take corrective action where feasible
• Concerns raised long after the event may be difficult to verify due to food handling, outside consumption, travel, guest behavior, storage, or time lapse
• Medical emergencies should be handled by qualified medical professionals immediately

Section 19

• D I V Y A M® will make reasonable and responsible efforts to maintain food safety and allergen awareness
• However, D I V Y A M® shall not be responsible for issues arising from undisclosed allergies, incorrect allergy information, last-minute dietary instructions, guest self-service contamination, outside food, venue-provided food or beverages, poor venue hygiene, unsafe water provided by others, guest handling of buffet items, delayed service due to client-side schedule changes, weather or power failure, consumption of leftover food after handover, non-D I V Y A M® vendors or counters, or medical conditions not disclosed in advance
• Nothing in this policy limits responsibility where such limitation is not permitted under applicable law

Section 20

• This Food Safety & Allergen Policy should be read together with Terms of Service, Booking & Payment Policy, Cancellation & Refund Policy, Pure Vegetarian Commitment Policy, Decor/Tentage/Lighting/Furniture Policy, Damage & Loss Policy, Venue Access & Permissions Policy, Privacy Policy, Online Booking/User Panel Terms, Photo/Video & Media Usage Policy, Force Majeure/Weather Policy, Staff Conduct & Guest Hospitality Policy, and Third-Party Partner/Vendor Coordination Disclaimer
• If there is any conflict between this policy and a signed agreement, the signed agreement will prevail to the extent of the conflict

Section 21

• For food safety, allergen, catering, menu, or dietary requirement-related questions, please contact D I V Y A M®
• Website: www.divyam.com
• Email: [email protected]
• Phone: +91 92778 02105
• Service Available: Prayagraj | Lucknow | Varanasi | Bhadohi | Kanpur
• A Unit of Adgenic Communications Private Limited