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Want to provide a canteen for your workers? Use these 12 steps to implement a canteen that complies with safety standards

by , 15 July 2013
Providing healthy food, clean facilities and nutritionally designed meals is as important to your employees as protecting them from chemicals and noise. A canteen in poor condition can affect the quality of your workers' meals and indirectly affect productivity and employee motivation. That's why proper planning is vital when implementing a canteen for your workers. Follow these 12 steps to ensure your company's canteen complies with health and safety standards.

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"Workplace canteens need to be hygienic and tidy as this is a place where your employees have meals and relax. Providing a quality canteen demonstrates that management cares about the workers and ensures workplace cooperation,' says the Health and Safety Advisor.
If your facilities and provision of food can cause harm to your employees in any way, you could be fined, sentenced to prison and even lose your business. Your employees can become seriously ill and even die.
The Health and Safety Advisor outlines the procedure you must follow when implanting a canteen for your workers.

Take these 12 steps to implement a hygienic canteen in your workplace
#1: Provide a large room with sufficient space to be able to accommodate all employees going on a break at any given time.
#2: Ensure that there's sufficient natural or artificial lighting.
#3: Install ceiling fans or air conditioning to ensure that the canteen is well ventilated, cool and comfortable.
#4: The flooring should be easy to clean and non-slip.
#5: Arrange tables and chairs with good housekeeping principles in mind and in an orderly fashion.
#6: Provide an information board to display the daily menus and other relevant information.

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#7: Display canteen rules and regulation to inform the diners regarding:
  • How to behave, for example, to wash hands before meals.
  • Operating times of the canteen.
  • Queuing rules: First come, first serve.
  • Process of ordering and receiving food: simple map showing the direction
  • Cleaning procedures.
  • Locations of waste bins for leftover food, cans, plastic bottles, knives, forks, paper plates and polystyrene containers. All these items should go into separate designated waste bins for recycling.
#8: Train canteen staff in food preparation, hygiene, food safety, food service and housekeeping.
#9: The food handlers should wear clean and neatly pressed uniforms daily, which are different from the factory workers uniforms.
#10: Food servers should always wear hairnets and gloves.
#11: Your chefs and food handlers should always wear hairnets.
#12: Ensure food handlers wash their hands with a sanitiser regularly.
Taking these steps will help you provide a canteen that complies with health and safety standards.

Turn to chapter H01 of your Health and Safety Training to get nine rules on prevent bacteria, diseases and germs transferring from person to person


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