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Health and Safety - Canteens

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?

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.