OCP FOR CANTEEN

1.PURPOSE:
To instruct & to ensure the care to be taken related to Environment,
OHSMS by canteen contractor and other agencies.

2. SCOPE:
This work instruction is applicable to canteen contractor and other agency
who looks after all canteen activities like getting hygienic good food from
outside, serving, cleaning of utensils & canteen area for the employees of
the company, in all shifts.

3. RESPONSIBILITY:

HOD Admin is responsible for ensuring that the canteen contractor &
other agency will follow this work instruction.

4. INSTRUCTIONS:

A) BASIC REQUIREMENTS:

Contractor and agent ensures the following

 Employees are medically examined.
 Maintain strict timing.
 Maintain neat and clean, pantry/store, dining hall.
 Canteen waste like waste food, tea powder, etc. to be transported to
piggery on a daily basis.
 All utensils are cleaned thoroughly.
 The plastic used should be disposed of properly or avoid the use of
plastic.

B) SAFETY INSTRUCTIONS:
1. Provide Hygienic Food / Coffee / Tea.
2. Provide good water for drinking – water purifier should be always in
operating condition. The water cooler is to be cleaned periodically at a
defined frequency.
3. Ensure periodical Medical check-up for canteen employees.
4. Wash/clean properly, all grains / rice / vegetables before preparation
of food / snacks etc.
5. HOD Admin conducts the monthly audit at the cooking facility for
hygiene & cleanliness.
6. Keep inside and outside area of the canteen neat and clean, should be
free from cobwebs, etc.
7. Spray pesticides regularly.

C) REQUIRED FACILITY:

Ensure the following facilities are available

1. Water, Electricity
2. Sanitary assistance
3. Pesticides spray/control

D) OPERATING INSTRUCTION:
1. To provide always hygienic food, timely supply, and good
housekeeping, ensure the following at contractor’s cooking facility:

 Procure always branded materials

 Check the quality of material brought in once in a month.
 Ensure cleanliness of the material before use.
 Store the material properly in a closed container
 Wash the vegetable/rice/ grain before cooking.
 Cook the item hygienic condition.
 Always use the filtered water for cooking/drinking.

1. Clean the utensils properly with branded cleaning material before

use.
2. Use a clean and dry cloth to wipe plates for serving food.
3. Display boards like “Save water”, “Don’t waste water”. ,” Water is life!
Save water, save a life!” “Save water secure the future! “Conserve
water, our life’s on the brink!” “Save water it will save you later!”
“Wastewater today – Live in desert tomorrow” ”Do not waste food”
“Use Dust bin” “Cleanliness is next to Godliness” etc should be
displayed at
4. The canteen and the kitchen are to clean every day with proper
disinfectants and fly proof nets are to be provided in the doors and
windows.
5. In case of washing of canteen floors sign such as “Wet flooring ”
should be used
6. The drinking water is to be treated before use.

E) HANDLING OF WASTE:
1. Remove all type of canteen waste except plastic bag properly and put
it in the closed container kept for the purpose and hand over to
piggery. Plastic bags after segregation are to be put in the scrap area.
2. Don’t discharge any waste to drainage.
3. Provide wire mesh to the washing area/wash basin to avoid waste
entry.
4. Clean all utensils in the designated area so that washing water does
not go in the stormwater drain.
5. Ensure that wastewater from the canteen is discharge to STP which
after treatment is used as water for gardening.
6. Ensure that the drainage is not blocked or damaged and should be
cleaned periodically.
7. Ensure that the wastewater from canteen does not spill from drainage
or is not stagnated

F) Maintenance of LPG Cylinder

1. Use gas cylinder economically.
2. Replace the rubber hose of the gas cylinders periodically.
3. Clean burners regularly and ensure regulators are working smoothly.
4. Do not store any inflammable materials in the cooking area.
5. Check for leakages LPG pipelines regularly.
6. Ensure the availability of fire extinguishers.

5. OPERATIONAL CONTROL PLAN :

The
Sr. N paramete Freq. Method of
Resp
o r to be Spec. Of Monitorin monitorin
.
Record
monitore g
d g

All Medical
Medical
Employee Audit at record by
checkup of HOD
1 s Once in year canteen canteen
canteen HRD
medically contractor contracto
Employee
fit. r

Clean &
Cleanlines Audit at
hygienic Once in Six HOD Audit
2 s of food canteen
food & Months HRD report
& utensils contractor
utensils

Disposal Proper Visual HOD

3. of canteen disposal Daily check HRD No
waste of waste. record.