SOP Canteen

1.
01 Canteen entrance and premises free of clutter
1.02 Canteen floor area is hygienic and looks neat and clean.
1.03 The walls, windows, staircases are clean and free of dirt and clutter free.
1.04 The sitting place is clean and well arranged.
1.05 All cables, wires, pipes, etc are neat
1.06 Bulletin boards, wall hangings, fans, washbasin are clean.
1.07 Tops and insides of all cupboards, shelves, tables drawers, etc free of unwanted items at all place inside the cante
1.08 Absence of unwanted odor in canteen area.
1.09 Refrigerator is clean and free of unwanted items
1.10 Soap of good quality is available and towel is provided in case of need for users of canteen.
1.11 Notice boards are free of old notices.
1.12 Rules for disposal (Habitual Seiri) & detecting non-moving stocks are evident and are adhered to
1.13 Red labeling being done on weekly basis.
1.14 Disposal standards maintained( )
1.15 Regular clearing of all areas
1.16 Regular removal of garbage and waste bins
2 SEITON
2.01 Direction indication are available to all facilities from the entrance onwards
2.02 Food Serving desk; sitting place and hand washing place.
2.03 Utensils are neatly kept after the use.
2.04 Daily stocks of utensils are being taken care of.

2.05 Passageways without any materials
2.06 Specific areas are demarcated for garbage/rejects waste etc.
2.07 Switches, fan regulators, controls etc labeled
2.08 Color coding is used effectively for easy identification.
2.09 All fixtures are well maintained with identification.
2.10 There is general appearance of orderliness and ability to find any item/document without delay
3 SEISO
3.01 Bins kept at regular interval are clearly marked for the purpose and are cleaned at regular intervals.
3.02 Use of adequate cleaning tools is evident Finals for floor, mopping cloth, soap for hand wash, bins for water etc.)
3.03 Storage of cleaning tools well done;(* Hanging brooms, mops, * Other equipment properly stored)
3.04 Machines, equipment, tools maintained at a high level of cleanliness.
3.05 Maintenance schedules of furniture, cooking machine, cupboard etc. in every week is maintained.
3.06 Cleaning with checklist maintained
3.07 Daily self cleaning (min/5 min) is practiced
3.08 Cleaning responsibility maps and schedules are displayed.
3.09 * Cleaning responsibility maps and displayed
3.10 * Cleaning schedules displayed
3.11 There is a general appearance of cleanliness all round
4 SEIKETSU
4.01 All 5S procedures are standardized
4.02 Checklists are used to regularly inspect

4.03 All labels, notices are standardized
4.04 Standard Visual management is evident
4.05 Eating area, work in process area, prohibited sign clearly demarcated.
4.06 Open and shut directional labels
4.07 Fire extinguishers are clearly marked & placed
* Type indicated
* Easily accessible
* Visible at a distance
* Checked at appropriate intervals
5 SHITSUKE
5.01 There are regular awareness training programs for hygiene for staff in canteen.
5.02 * Evidence of training
* Evidence of follow up
5.03 There are a 5S patrol team which regularly reviews:
* Teams named and used regularly

* Results/photos of inspections displayed
* Good examples displayed
5.04 There are 5S posters in canteen.
Member Three :Key responsibilities

Form No:5
Presentation and Delivery of food Done/Not Done
Proper utensils in good condition for serving purpose.
Not food spillage during serving and dais is always kept clean
Medium hot food should be served.
Assistance if needed during serving hour to needy person.
Chapatti should be reasonably hot and soft for eating purpose.
Plates should be free of water and wiped before serving
Plates ,spoon and other utensils should readily available during lunch hour
Taste of Food Done/Not Done
Healthy and tasteful food should be served
Feedback register will be provided for any comments
Complaints will be acted and the same will be communicated to complainants.
Member Four key responsibilities
Form No :6
Food wastage, awareness program, slogans, board
Food wastage slogans should pasted to avoid this habit.
5″S” should be maintained for avoiding it.
Awareness program for staff at canteen and associates
Form No.7
Food wastage norms checklist Done/Not Done

Each day food wastage should be clearly mentioned for avoiding from food wastage
habit.
Bins for collecting food wastage should marked clearly and cleaned in every half
hour
Food waste should be hygienically processed.

SOP Canteen

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1.

01 Canteen entrance and premises free of clutter

1.04 The sitting place is clean and well arranged.

1.05 All cables, wires, pipes, etc are neat

1.06 Bulletin boards, wall hangings, fans, washbasin are clean.

1.08 Absence of unwanted odor in canteen area.

1.09 Refrigerator is clean and free of unwanted items

1.11 Notice boards are free of old notices.

1.13 Red labeling being done on weekly basis.

1.14 Disposal standards maintained( )

1.15 Regular clearing of all areas

1.16 Regular removal of garbage and waste bins

2.03 Utensils are neatly kept after the use.

2.04 Daily stocks of utensils are being taken care of.

2.06 Specific areas are demarcated for garbage/rejects waste etc.

2.07 Switches, fan regulators, controls etc labeled

2.08 Color coding is used effectively for easy identification.

2.09 All fixtures are well maintained with identification.

3.04 Machines, equipment, tools maintained at a high level of cleanliness.

3.06 Cleaning with checklist maintained

3.07 Daily self cleaning (min/5 min) is practiced

3.08 Cleaning responsibility maps and schedules are displayed.

3.09 * Cleaning responsibility maps and displayed

3.10 * Cleaning schedules displayed

3.11 There is a general appearance of cleanliness all round

4.01 All 5S procedures are standardized

4.02 Checklists are used to regularly inspect

4.04 Standard Visual management is evident

4.06 Open and shut directional labels

4.07 Fire extinguishers are clearly marked & placed

5.02 * Evidence of training

* Teams named and used regularly

Member Three :Key responsibilities

Food wastage norms checklist Done/Not Done

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