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Canteen SOP

17 Dec

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 criteria’s

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.

Quality of Raw food items Good Satisfactory Not satisfactory

1

Aatta

2

Rice

3

Vegetables

4

Legumes

5

Masale

6

Chilli

7

Sugar

8

Tea

9

Curd

10

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

S.No.

Ingredients Daily Expense Monthly Expense

1

Aatta

2

Rice

3

Vegetables

4

Legumes

5

Masale

6

Chilli

7

Sugar

8

Tea

9

Curd

10

Oil
Cost per person

Total Cost/No of total person using the facility

Form No:3
Cooking Process Done/Not Done
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.
Member Two  key responsibilities
Form No: 4

1

SEIRI

1.01

Canteen entrance and premises free of clutter

1.02

Canteen floor area is hygienic and looks neat and clean.

1.03

The walls, windows, staircases are clean and free of dirt and clutter free.

1.04

The sitting place is clean and well arranged.

1.05

All cables, wires, pipes, etc are neat

1.06

Bulletin boards, wall hangings, fans, washbasin are clean.

1.07

Tops and insides of all cupboards, shelves, tables drawers, etc free of unwanted items at all place inside the canteen.

1.08

Absence of unwanted odor in canteen area.

1.09

Refrigerator is clean and free of unwanted items

1.10

Soap of good quality is available and towel is provided in case of need for users of canteen.

1.11

Notice boards are free of old notices.

1.12

Rules for disposal (Habitual Seiri) & detecting non-moving stocks are evident and are adhered to

1.13

Red labeling being done on weekly basis.

1.14

Disposal standards maintained(                                      )

1.15

Regular clearing of all areas

1.16

Regular removal of garbage and waste bins

2

SEITON

2.01

Direction indication are available to all facilities from the entrance onwards

2.02

Food Serving desk; sitting place and hand washing place.

2.03

Utensils are neatly kept after the use.

2.04

Daily stocks of utensils are being taken care of.

2.05

Passageways without any materials

2.06

Specific areas are demarcated for garbage/rejects waste etc.

2.07

Switches, fan regulators, controls etc labeled

2.08

Color coding is used effectively for easy identification.

2.09

All fixtures are well maintained with identification.

2.10

There is general appearance of orderliness and ability to find any item/document without delay

3

SEISO

3.01

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

3.02

Use of adequate cleaning tools is evident Finals for floor, mopping cloth, soap for hand wash, bins for water etc.)

3.03

Storage of cleaning tools well done;(* Hanging brooms, mops, * Other equipment properly stored)

3.04

Machines, equipment, tools maintained at a high level of cleanliness.

3.05

Maintenance schedules of furniture, cooking machine, cupboard etc. in every week is maintained.

3.06

Cleaning with checklist maintained

3.07

Daily self cleaning (min/5 min) is practiced

3.08

Cleaning responsibility maps and schedules are displayed.

3.09

* Cleaning responsibility maps and displayed

3.10

* Cleaning schedules displayed

3.11

There is a general appearance of cleanliness all round

4

SEIKETSU

4.01

All 5S procedures are standardized

4.02

Checklists are used to regularly inspect

4.03

All labels, notices are standardized

4.04

Standard Visual management is evident

4.05

Eating area, work in process area, prohibited sign clearly demarcated.

4.06

Open and shut directional labels

4.07

Fire extinguishers are clearly marked & placed
* Type indicated
* Easily accessible
* Visible at a distance
* Checked at appropriate intervals

5

SHITSUKE

5.01

There are regular awareness training programs for hygiene for staff in canteen.

5.02

* Evidence of training
* Evidence of follow up

5.03

There are a 5S patrol team which regularly reviews:
* Teams named and used regularly
* Results/photos of inspections displayed
* Good examples displayed

5.04

There are 5S posters in canteen.
Member Three :Key responsibilities
Form No:5
Presentation and Delivery of food Done/Not Done
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.
Plates should be free of water and wiped before serving
Plates ,spoon and other utensils should readily available during lunch hour
Taste of Food Done/Not Done
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.
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 Done/Not Done
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.
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Posted by on December 17, 2012 in Human Resource Policies, SOP

 

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