HYGIENE RULES FOR SCHOOL CANTEEN AND FOOD PRODUCTION

STAFF

1. Kitchen staff and chefs should take bath and wear clean uniform, aprons and hats
when handling food.
2. The same uniform should not be used next day without washing.
3. Uniform and hats must not be worn outside the premises as this might cause food
contamination.
4. Kitchen staff must always wear the issued closed shoes and socks and at any case,
no slippers or bare feet is allowed while working in the kitchen.
5. Kitchen staff must be showered and shaved daily when reporting to work
6. Chef's hair must be clean and short and for females, if hair too long to shoulder, it
must be tied back off the face.
7. Nails are to be clean and short to avoid any food contamination.
8. Staff must not wear watches or jewellery, except for a plain wedding ring and
small earrings.
9. Staff must not wear strong perfume or aftershave while working in the kitchen.
10. No food and drink consumption in the food preparation areas should be allowed.
11. Smoking in the kitchen or preparation area is strictly prohibited.
12. Hands must be washed thoroughly with soap and water and dried with a paper
towel.
13. Avoid touching food with your bare hands when preparing or serving it.
14. Always wear gloves or use clean serving utensils when handling foods.
15. Do not lick your fingers while handling or tasting food use a spoon instead.
16. Do not blow your nose, cough or sneeze over food.
17. If any kitchen staff is suffering from vomiting, diarrhoea or other stomach upsets,
skin complaints or cuts inform your supervisor immediately.
18. Cuts and abrasions must be covered by an easily detectable waterproof medical
strip e.g. bright yellow colour.
19. Never use the same equipment or working surfaces for raw and cooked ready to
eat foods without thoroughly cleaning and disinfecting them first.
20. Always put food into appropriate clean containers and cover them.
21. Never place or store any food containers on the floor.
22. The area where cooking must be clean and tidy.
23. Do not use vegetables without washing in soap water.
24. Thoroughly wash all fruits and vegetables before using them.
25. Never reuse any of the food coming back from the guest or students.
26. Never mix old food with new.
27. Reheat cooked food preparations in small portions and at least at 80° Celsius.
28. Hot food must be kept at above 63°C during display or the holding area.
29. Always use a clean, calibrated and sanitized probe thermometer to measure
temperatures.
30. Cooked food preparations must be chilled rapidly under cold running water or
by spreading on a clean tray to avoid bacteria.
31. Label raw and cooked food preparations before putting them into the fridge or
freezer.
32. Never freeze defrosted food again as it might cause contamination and bacteria
buildup.
33. Regularly monitor the temperature of fridges (0°-5°) and freezers (-18°) at least
once a day.
34. Always use the FIFO [First in - First out] method in fridges, freezers and
storerooms.
35. Ensure proper labelling procedure are followed to adhere to the FIFO method.
36. The Executive chef should monitor the daily and monthly cleaning schedule
report.
37. Always handle cleaning chemicals with care and store all chemicals away from
food.
38. Remove garbage frequently. It is the responsibility of the contactor to dispose
wastage
39. The kitchen stewarding area should be kept clean and tidy at all times.
40. All permission for starting the canteen must be secured by the agency/contractor
who runs the canteen.
I ________________________________________________________on behalf of
_______________________________________________ hereby accept all terms and
conditions and abide by them.

Signature: _____________________________

Date: _____________________________