1. Purpose
The purpose of this Food Policy is to ensure the provision of safe, hygienic, nutritious, and affordable food within the canteen environment. This policy guides food handling, service standards, menu planning, pricing, customer conduct, and overall canteen management.
2. Scope
This policy applies to:
All canteen staff
All suppliers and vendors
All students/employees/visitors who use the canteen
All food preparation and serving areas
3. Food Safety & Hygiene
3.1 Personal Hygiene
3.2 All staff must wash hands regularly and wear clean uniforms, hairnets, and gloves when handling food.
No staff member may handle food when ill, coughing excessively, or showing symptoms of infection.
3.3 Food Handling
3.4 Raw and cooked foods must be stored separately to avoid cross-contamination.
Perishable foods must be stored at safe temperatures (refrigerated below 5°C, hot foods above 60°C).
Only approved and fresh ingredients shall be used.
3.3 Cleanliness of Premises
Food preparation surfaces must be sanitised before and after use.
Utensils, equipment, and dishes must be washed thoroughly after every use.
Garbage must be disposed of properly and bins emptied daily.
4. Menu & Nutrition
4.1 Balanced Menu
4.2 A variety of healthy options must be available daily (e.g., fruits, salads, lean proteins, whole grains).
Limit overly processed foods and excessive sugary items.
4.3 Allergen Management
4.4
Common allergens must be clearly labelled (e.g., nuts, eggs, dairy, gluten).
Staff must be trained to handle special dietary needs safely.
4.3 Prohibited Items
No expired food shall be served.
Alcohol, drugs, and tobacco products are strictly prohibited.
Deep-fried foods should be limited (customisable depending on institution).
5. Canteen Operations
5.1 Service Hours
5.2
The canteen shall operate between the approved working hours provided by the institution.
5.3 Pricing
5.4
Prices must be fair, transparent, and approved by management.
A price list must be displayed visibly.
5.3 Staff Conduct
Staff must be respectful, attentive, and professional.
Staff must maintain confidentiality and avoid conflicts of interest with suppliers.
6. Customer Conduct
Customers must queue in an orderly manner and respect canteen staff.
Food must be consumed in designated areas only.
No vandalism, littering, or disruptive behaviour.
7. Supplier & Vendor Management
All vendors must have valid food handling permits and comply with national health regulations.
Deliveries must be inspected for freshness and hygiene.
Supplier agreements must include safety, quality, and delivery standards.
8. Health Inspections & Compliance
Regular internal hygiene inspections will be carried out.
The canteen must comply with all relevant health, safety, and food licensing laws.
Authorities may conduct spot checks at any time.
9. Emergency Procedures
In case of food poisoning complaints, the canteen must record the incident, withdraw suspected items, and inform management immediately.
Fire extinguishers, first-aid kits, and emergency exits must always be accessible.
10. Policy Review
This policy shall be reviewed annually or whenever there are changes in regulations or operational needs.