Industrial Canteen Safety

The State Government may make rules requiring that in any specified factory wherein more than two hundred and fifty workers are ordinarily employed, a canteen or canteens shall be provided and maintained by the occupier for the use of the workers. It is place that employees meets and share the things during the lunch or dinner. Canteen safety is very important the health environment in canteen. The physiological needs are the needs of all the people. The provision of safe drinking water, canteen facilities, rest periods and room, clean toilet facilities and medical facilities are included in the physiological needs. Canteen facilities are a statutory requirement.

 

Composition of industrial canteen

 

Industrial canteen exists in its utilitarian functioning, which is plainly to feed the employees in an industrial unit. Its functioning is a service-oriented facility. The core activity in the industrial canteen is the cooking of the items of food in the kitchen and serving them fresh and not to the consumers in the dining hall or its service area.

Administrative setup of industrial canteen

In the industrial canteen the following administrative setup is necessary:-

• Canteen Manager.
• Canteen Personnel.
• Records and Registers.
• Purchase, Cost and Sale Register.
• Accounts – Daily, Weekly, Monthly and Annual Accounts.

Food handling and food safety in canteen

Food handlers must have knowledge and skills appropriate to the types of food they are handling. All people working in a canteen should have a basic understanding of food hygiene and temperature control. Using food safety posters in the canteen is a good way to remind people of basic food safety requirements.

The importance of good hygiene

Canteen staff must consider food safety and hygiene at all times. All staff needs to follow these simple rules:-

• Do not prepare food if you are ill.
• Cover any wounds with a waterproof dressing (and glove if wound is on hand).
• Before commencing/recommencing food handling, always wash hands thoroughly with warm soapy water and dry completely with single use paper towel (e.g. before handling food, between handling raw and cooked food, after touching raw meat, after using the toilet, etc.)
• Tie hair back and remove or cover jewelry that may contaminate food (e.g. bracelets).
• Wear clean protective clothing (e.g. aprons, hair nets, hats).

Other food safety guidelines

Here some other food safety guidelines are mentioned below:-

• Never defrost food on the bench top. Use a refrigerator for defrosting frozen foods.
• Always sanitise or change chopping boards and utensils every time you prepare a new type of food (e.g. raw food, cooked food, fruit).
• All canteens must have a food grade digital probe thermometer accurate to ±1°C to check cold and hot temperatures. Check food temperatures regularly to ensure food remains at the right temperature (60°C or above for hot food and 5°C or below for cold food).

Vermin control

A canteen must be kept free from pests and vermin. To do this you will need to close doors, use windows with screens, clean equipment regularly and dispose of garbage effectively.

Food storage & display

Food must be stored appropriately. For example, raw meat should be kept in sealed containers at the bottom of the fridge so juices don’t run onto other foods. Ready-to-eat foods should be covered and stored above vegetables and meat in the fridge. Certain foods must be stored and displayed at the correct temperature: -

• Cold foods must be kept at 5°C or below e.g. sandwiches, salads, raw meat, milk and dairy products.
• Hot foods must be kept at 60°C or above. e.g. cooked rice, pasta, quiche, tofu, vegetable and meat dishes.

Industrial Canteen Checklist

Here some check points mentioned below these points should follow by the canteen:-

Buildings

• There is sufficient space for each person to perform their work safely.
• Floor surfaces are maintained in a safe condition and suitable for the type of activities conducted.
• Steps/stairs/ramps are in a safe condition with a non-slip surface, and secure handrails where needed
• There is adequate ventilation.
• Guarding (mesh) is fitted or signage in place for any fragile roof area/s.
• Walls, ceilings and roofs are safe and in good condition.
• The lighting is adequate to work safely.

Furniture, Fixtures and Fittings

• All furniture is safe and in good condition.
• Light fittings/fixtures and ceiling fans are in good condition and working order.
• All bench surfaces in good condition (no cracks, damaged laminex etc).

Storage

• Flammable material is stored and handled in a safe manner.
• Required resources and equipment are stored safely.
• Free standing shelves/cupboards are secured to ensure stability.
• Waste containers are readily available.

Hazardous Substances

• Current (within 5 years) material safety data sheets are readily available for hazardous substances.
• Hazardous substances are stored and labeled appropriately.

Electrical

• Electrical equipment is in good condition and tested as required by the department’s electrical testing procedure.
• Power boards, air pumps, power cords and power outlets are at least 200 mm above any source of water.
• Electrical cables/cords are kept clear of walkways etc.
• All new power boards purchased will have an overload switch.
• All new power boards purchased will have an overload switch.

Plant

• Manuals are available for operating equipment and machinery.
• A maintenance register is in place for all equipment and machinery that requires regular maintenance.
• The moving parts of all machinery and equipment are guarded in accordance with the regulations.
• No machinery or equipment is hazardous due to noise, fumes or other factors.
• All machines are fitted with the appropriate safety signs and SOP’s.

Cold Rooms

• Cold room doors can be opened from the inside without a key.
• There is lighting and a light switch available in the cold room.
• The cold room/refrigerator is at the recommended temperature/s.

General

• Heat resistant gloves/mitts are available.
• A fume extraction system is in place where required.
• Isolation valves are readily accessible and clearly labeled.