Tidy and clean canteen

Steps in implementation

• The management of the factory should spare a large room with sufficient space for all the workers which the canteen may have to serve at the same time. The room should be wide and well-aired with sufficient number of windows;
• The room for the canteen should be equipped with a sufficient sources of light, may be a combination between the natural sunlight with the system of bulbs along the room.
• Set up a system of fan, ceiling fans preferred, and/or air conditioners ensure the canteen is cool and well-aired.
• The floor of the canteen should be made of an appropriate type of brick which are not slippery and easy to clean and get dried after cleaning.
• Set up an information board to update workers with available dishes everyday as well as other related information.
• Develop and announce a canteen regulation at entrance doors, on the information boards and along the wall of the canteens. The regulations should state how the workers are expected to behaved in the canteen and also the operations time of the canteen, the queuing rules for the workers, the process of ordering and receiving the foods, and self-cleaning their dishes after the meals.
• Queuing system, as stated in the canteen regulation, should include a mechanism to require workers to wait in queues in order to be served, following the “First come, First served” rule. A device to provide workers with queuing tickets should be considered to use to support the queuing system
• If possible, provide a simple map of the food ordering and receiving for workers. This may include very key steps such as taking the queuing ticket, waiting in queues to be served, choose foods, choose a table, waiting for the foods to be served, have meal, self-cleaning the table after the meal and so on.
• Arrange the tables and chairs tidily on the floor. Ensure the tables are always cleaned after each group of workers use them.
• Canteen staff should be well trained in food services, have good skills and services attitudes
• Canteen staff should wear uniform which are different from workers’ uniform. The cook should wear a mask to keep the food clean and safe.
• Keep the canteen floor clean and dried to protect workers from slippery
• Pile the chairs neatly to save the space inside the canteen
• Always keep the table surface clean with sufficient and clean tools for the meals such as bowls, chopsticks, pools and tissues before the meals. Remember to provide supplements when such things went out.
• Make a menu on each table to record the food provided
• Provide sufficient and clean drinking water for worker usage after the meal. Drinking water can be in a separate place from the eating tables or provided close to the eating tables.
• Encourage the workers to bring their used dished to put into a bin and wastes to another recycle bin. Mechanism for self-services of workers should be encouraged.
• Canteen staff clean each table instantly after meals
• Provide sufficient and separate bins for wastes, and used dishes.
• Set up sufficient number of washing basin with soaps for hand washing. These basins should be kept clean.
• Clean the whole canteen after the meal and make it dried.
• Keep the kitchen clean and tidy
• Raw materials, especially the fresh food, should be keep in suitable containers, e.g. a fridge
• Cook food should be kept hot using a continuous heating system.
• Regular inspections from the management or trade union are required to ensure the operations of the canteen are in the right track.