Each question below includes its SLCP/FSLM key and the related recommendation. In some cases, the same guidance applies to multiple IDs.
Table of Contents
- Are onsite canteens and eating areas in line with legal requirements?
- Are off-site canteens and eating areas managed by the facility in line with legal requirements?
- Do food service workers have valid health/sanitation certificates/permits, as legally required?
Are onsite canteens and eating areas in line with legal requirements?
Hs-56--1
Are off-site canteens and eating areas managed by the facility in line with legal requirements?
hs-can-2
Recommendations
- Regularly inspect and maintain canteens and eating areas to meet hygiene standards.
- Ensure food is stored, prepared, and served in a clean environment to prevent contamination.
- Provide handwashing stations with soap and water near eating areas.
- Ensure eating areas are well-ventilated to prevent heat buildup and odors.
- Maintain sufficient seating capacity to prevent overcrowding and allow workers to eat comfortably.
- Ensure food handlers are trained and certified in food safety and hygiene.
- Conduct regular health checks for food service workers to prevent the spread of diseases.
- Implement strict food storage and preparation guidelines to prevent cross-contamination.
- Ensure access to clean, potable drinking water in all eating areas. Regularly test water quality to comply with safety standards.
- If the facility manages off-site canteens, ensure they meet the same hygiene and safety standards as on-site canteens.
- Regularly inspect off-site canteens for compliance with food safety laws.
Do food service workers have valid health/sanitation certificates/permits, as legally required?
hs-56--2-7x
Recommendations
- Verify local laws and regulations regarding mandatory health checks and sanitation certificates for food service workers.
- Maintain up-to-date records of health screenings and sanitation permits for all food handlers.
- Implement a tracking system to monitor the expiration and renewal dates of health certificates.
- Perform routine internal audits to verify that all food service workers hold valid health/sanitation certificates.
- Schedule unannounced inspections to ensure hygiene and food safety protocols are being followed.
- Establish corrective action plans for non-compliance, including retraining, medical checks, or disciplinary actions if necessary.