legal Obligations for onboarding.

These are non‑negotiable requirements that must be completed before a cook is allowed to serve a client.

Food Handler’s Medical Screening and Certificate

• Screening includes tests for tuberculosis and typhoid.
• Medically fit individuals receive a certificate.
• Unfit individuals are barred until treated and cleared.
• Certificates must be renewed annually.

Medical fitness under municipal by‑laws

Municipal by‑laws typically require a medical certification confirming the cook is free of communicable diseases before operating.

Compliance with FDA licensing rules

The Food and Drugs Authority requires a Food Hygiene Permit and adherence to hygiene standards. Even though cooks work in clients’ homes, the company is considered a food service operator and must follow FDA licensing requirements.

What your company must have in place before approving cooks

These obligations apply to a managed‑service model and should be in place before any cook is approved.

• Business registration (Registrar General’s Department + tax)
• FDA Food Hygiene Permit (company must hold a valid permit)
• Insurance (public liability + worker protection)
• Record‑keeping
  • Food Handler Certificates
  • Medical screening results
  • Training logs
  • Incident reports
  • Ingredient sourcing (especially if integrating Farmyard)

Approval checklist for each onboarder

A cook is approved only when all items below are completed.

• National ID verified
• Background check completed
• Medical screening completed (TB + typhoid)
• Food Handler’s Certificate issued and valid
• Food‑safety and hygiene training completed
• Trial cooking assessment passed
• Signed cook agreement (conduct, confidentiality, liability)
• Added to insurance roster
• SOP training completed
• Activated in scheduling system