Canteen SOP

Objective: Canteen committee will supervise and ensure efficient management of

canteen towards providing hygienic, healthy and tasteful foods for uses of staff.
Scope: This includes canteen facility provided in the premises of at all locations.
Benefits:
Organization
Employee satisfaction and delight.
Employer best practice and industry benchmark.
Employees
No hurry of taking food at work place.
High performance at work place.
Role and responsibilities of members
The main role of the canteen committee is canteen management and smooth daily
operations of canteen. It will involve reviewing and planning new healthy menus, trailing
and introducing new healthy food. (Refer annexure)
Member One:
Own the responsibility of quality of raw food items, cooking process checking with the
checklist and preparation of cost of canteen.
Member Two:
Own the responsibility of adhering to 5S in the canteen.
Member Third:
Responsibility of good presentation of food, delivery and taste of food.
Documenting the minutes of meeting and monitoring the adherence to the same.
Member Fourth:
Own the responsibility of food wastage, awareness program, slogans, board and adhering
to ISO 9000 wastage norms
Once healthy changes have been implemented in the canteen. It is important to check if
these changes have been successful and have been achieving what is aimed in canteen
policy.
These evaluation and review has been built by regularly reviewing and action plan.
Monitoring and monthly MIS:

1. Canteen committee will every Friday at 5 pm and will meet with contractor to
finalize coming week menu, the same will be made available to staff on bulletin
board.
2. Will act on findings of review done on daily basis on all parameters by all
members.
3. Will act on complains and on intimate the improvements on the same to
complainants.
4. Will make minutes of meeting and send to unit heads Head hr and P&A dept.

Selection of Canteen Committee members:

It will be voluntary and any staff member can join the same. The request will be send to
HR and selection of the unit head will be final.
Duration of Canteen Committee: It shall be functional for three months. There will be
four CC in a year. Once worked in CC will not be working in subsequent CC, however
can apply for next to next term.
Rewards and Recognition:
Best Canteen Committee will be judged on these criterias
Appropriate use of budget allocated
Cleanliness and Presentration of canteen
Innovative and Employee delight in the allocated budget.
Jugdes
Unit Head
HR Head
P&A head
Since this voluntary and best committee members will get some due weightage apart
from their routine KRAs. Best committee member will get memento from Judges of
Rs.150/- each.

Annexure:

Annexure
Member One key responsibilities
Form No :1
S.No
.
1
2
3
4
5
6
7
8
9
10

Quality of Raw food items

Aatta
Rice
Vegetables
Legumes
Masale
Chilli
Sugar
Tea

Good

Satisfactor
y

Curd
Oil (unsaturated oil e.g. soybean, corn,
sunflower, peanut etc.)

*Aatta, rice, legumes, masale etc should be free of artificial colors, worms.

Form No :2
Canteen Cost monitoring
Daily
S.No. Ingredients
Expense
1
Aatta
2
Rice
3
Vegetables
4
Legumes
5
Masale
6
Chilli
7
Sugar
8
Tea
9
Curd
10

Cost
per
person

Monthly
Expense

Oil

Total Cost/No of total person using the

facility

Not
satisfactory

Form No:3
Cooking Process
Oil is not reused
Excess oil is avoided
Chapatti is made in hygienic way.
Vegetables are washed properly.
Optimum use of masale
Use of chili is avoided
Clean utensils are used
Ventilation for fumes
Two handkerchiefs are provided per staff.

Done/Not
Done

1.07
1.08
1.09
1.10
1.11
1.12
1.13
1.14
1.15
1.16

Member Two key responsibilities

Form No: 4
SEIRI
Canteen entrance and premises free of clutter
Canteen floor area is hygienic and looks neat and clean.
The walls, windows, staircases are clean and free of dirt and clutter free.
The sitting place is clean and well arranged.
All cables, wires, pipes, etc are neat
Bulletin boards, wall hangings, fans, washbasin are clean.
Tops and insides of all cupboards, shelves, tables drawers, etc free of unwanted items at all place inside the
canteen.
Absence of unwanted odor in canteen area.
Refrigerator is clean and free of unwanted items
Soap of good quality is available and towel is provided in case of need for users of canteen.
Notice boards are free of old notices.
Rules for disposal (Habitual Seiri) & detecting non-moving stocks are evident and are adhered to
Red labeling being done on weekly basis.
Disposal standards maintained(
)
Regular clearing of all areas
Regular removal of garbage and waste bins

2
2.01
2.02
2.03
2.04
2.05
2.06
2.07
2.08
2.09
2.10

SEITON
Direction indication are available to all facilities from the entrance onwards
Food Serving desk; sitting place and hand washing place.
Utensils are neatly kept after the use.
Daily stocks of utensils are being taken care of.
Passageways without any materials
Specific areas are demarcated for garbage/rejects waste etc.
Switches, fan regulators, controls etc labeled
Color coding is used effectively for easy identification.
All fixtures are well maintained with identification.
There is general appearance of orderliness and ability to find any item/document without delay

3
3.01

SEISO
Bins kept at regular interval are clearly marked for the purpose and are cleaned at regular intervals.

1
1.01
1.02
1.03
1.04
1.05
1.06

3.02
3.03
3.04
3.05
3.06
3.07
3.08
3.09
3.10
3.11

Use of adequate cleaning tools is evident Finals for floor, mopping cloth, soap for hand wash, bins for water etc.
Storage of cleaning tools well done;(* Hanging brooms, mops, * Other equipment properly stored)
Machines, equipment, tools maintained at a high level of cleanliness.
Maintenance schedules of furniture, cooking machine, cupboard etc. in every week is maintained.
Cleaning with checklist maintained
Daily self cleaning (min/5 min) is practiced
Cleaning responsibility maps and schedules are displayed.
* Cleaning responsibility maps and displayed
* Cleaning schedules displayed
There is a general appearance of cleanliness all round

4
4.01
4.02
4.03
4.04
4.05
4.06
4.07

SEIKETSU
All 5S procedures are standardized
Checklists are used to regularly inspect
All labels, notices are standardized
Standard Visual management is evident
Eating area, work in process area, prohibited sign clearly demarcated.
Open and shut directional labels
Fire extinguishers are clearly marked & placed
* Type indicated
* Easily accessible
* Visible at a distance
* Checked at appropriate intervals

5
5.01
5.02

SHITSUKE
There are regular awareness training programs for hygiene for staff in canteen.
* Evidence of training
* Evidence of follow up
There are a 5S patrol team which regularly reviews:
* Teams named and used regularly
* Results/photos of inspections displayed
* Good examples displayed
There are 5S posters in canteen.

5.03

5.04

Member Three :Key responsibilities

Form No:5
Presentation and Delivery of food
Proper utensils in good condition for serving
purpose.
Not food spillage during serving and dais is
always kept clean
Medium hot food should be served.
Assistance if needed during serving hour to
needy person.
Chapatti should be reasonably hot and soft for
eating purpose.

Done/Not
Done

Plates should be free of water and wiped

before serving
Plates ,spoon and other utensils should readily
available during lunch hour
Taste of Food
Healthy and tasteful food should be served
Feedback register will be provided for any
comments
Complaints will be acted and the same will be
communicated to complainants.

Done/Not
Done

Member Four key responsibilities

Form No :6

Food wastage, awareness program, slogans,

board
Food wastage slogans should pasted to avoid this
habit.
5"S" should be maintained for avoiding it.
Awareness program for staff at canteen and associates

Form No.7
Food wastage norms checklist
Each day food wastage should be clearly
mentioned for avoiding from food wastage
habit.
Bins for collecting food wastage should
marked clearly and cleaned in every half hour
Food waste should be hygienically processed.

Done/Not
Done