I have doubts about Canteen.
We have more than 250 worker in my factory.
We are going to start Canteen.
Kindly give the comment if we are going wrong on following points :
Timing : It is opened during lunch hours.
Place : It is just attached Dining Hall where worker do lunch etc.
Concept : we are not doing free of cost. we are charging normal rates. not more than. We have not any intention to make profit from canteen.
Content :
We are offering :
* Tea for 3Rs per cup
* Milk for 10Rs per Glass
* Amul Dahi
* Amul Chaach
* Parle biscutt (Meetha)
* Parle munaco (Namkeen)
* ColdDrink (Pepsi) (glass bottols)
* Small packets of Aachaar ( 5 Rs )
* Onion (market rates), our workers are Rajasthani, interested to eat in Summer days with lunch
* Namkeen Small Packets ( 5Rs and 10 Rs ) Only Branded. No open namkeens.
* Bananas (market rates ) (Some worker eat when they have Fast)
We want to provide only branded and packed food like above lists.
Actually, we don't want to make inhouse product like Samosa/Kachori/Pateej etc.
It happens in my near by factory, 200 people were admitted in hospital due to some mistake while making food by contractor. Factory was closed for paid 3 days.
Thats why We don't want to make.
Rather we are giving cooking facility to workers also,
* Two Induction Cook Top
* Some Bartan etc.
Please suggest if I need to improve something.
What is canteen higinic certificate, who will give, does it necesaary.
From India, Rajkot
10We have more than 250 worker in my factory.
We are going to start Canteen.
Kindly give the comment if we are going wrong on following points :
Timing : It is opened during lunch hours.
Place : It is just attached Dining Hall where worker do lunch etc.
Concept : we are not doing free of cost. we are charging normal rates. not more than. We have not any intention to make profit from canteen.
Content :
We are offering :
* Tea for 3Rs per cup
* Milk for 10Rs per Glass
* Amul Dahi
* Amul Chaach
* Parle biscutt (Meetha)
* Parle munaco (Namkeen)
* ColdDrink (Pepsi) (glass bottols)
* Small packets of Aachaar ( 5 Rs )
* Onion (market rates), our workers are Rajasthani, interested to eat in Summer days with lunch
* Namkeen Small Packets ( 5Rs and 10 Rs ) Only Branded. No open namkeens.
* Bananas (market rates ) (Some worker eat when they have Fast)
We want to provide only branded and packed food like above lists.
Actually, we don't want to make inhouse product like Samosa/Kachori/Pateej etc.
It happens in my near by factory, 200 people were admitted in hospital due to some mistake while making food by contractor. Factory was closed for paid 3 days.
Thats why We don't want to make.
Rather we are giving cooking facility to workers also,
* Two Induction Cook Top
* Some Bartan etc.
Please suggest if I need to improve something.
What is canteen higinic certificate, who will give, does it necesaary.
From India, Rajkot
Dear Pawan
Your idea of asking them to prepare food on their own is not practical. It has potential safety hazards, no control over time spent, loss of productive hours, breeding ground for IR issues etc.
Apart --the employer need to see that the canteen is operative and employee gets the food (meals) on profit no loss basis. It could be through employer, contractor or some cooperative society.
Also Please see provisions of Factories Rule, Gujarat...u need to comply with it.
(4) The canteen building shall be situated not less than 15.2 meters from the latrine, urinal, boiler house, coal stacks, ash dumps and any other source of dust, smoke or obnoxious fumes :
Provided that the Chief Inspector may in any particular factory relax the provisions of this sub-rule to such extent as may be reasonable in the circumstances and may require measures to be adopted to secure the essential purpose of this sub-rule.
(5) The canteen building shall be constructed in accordance with the plans approved by the Chief Inspector and shall accommodate at least a dining hall, kitchen,store room, pantry and washing places separately for workers and for utensils.
(6) In a canteen the floor and inside walls up to a height of 1.2 meters from the floor shall be made of smooth and impervious material; the remaining portion of the inside walls shall be made smooth by cement plaster or in any other manner approved by the Chief Inspector
(7) The doors and windows pf a canteen building shall be of fly proof construction and shall allow adequate ventilation.
(8) The canteen shall be sufficiently lighted at all times when any person has access to it.
(9) (a) In every canteen -
(i) all inside walls of rooms and all ceilings and passages and stair cases shall be lime-washed or colour-washed at least once in each year or painted once in three years dating from the period when last lime-washed or painted, as the case may be;
(ii) all wood work shall be varnished or painted once in three years dating from the period when last varnished or panted.
(iii) all internal structural iron or steel work be varnished or painted once in three years dating from the period when last varnished or painted :
Provided that inside walls of the kitchen shall be lime washed once every four months.
(b) Records of dates on which lime-washing, colour-washing, varnishing or painting is carried our shall be maintained in the prescribed Register (Form No. 7)
(10) The precincts of the canteen shall be maintained i n a clean and sanitary condition. Waste shall be carried away in suitable covered drains and shall not be allowed to accumulate so as to cause a nuisance. Suitable arrangements shall be made for the collection and disposal of garbage.
(1) The dining hall shall accommodate at a time at least 30 per cent of the workers working at a time :
Provided that, in any particular factory or in any particular class of factories, the State Government may, by notification in this behalf; alter the percentage of workers to be accommodated.
(2) Floor area of the dining hall, excluding the areas occupied by the service counter and any furniture except tables and chairs shall be not less than 0.9 square meters per diner to be accommodated as prescribed in sub-rule (1).
Provided that in the case the of factories in existence at the date of the commencement of the Act, where it is impracticable, owing to the lack of space to provide 10 square feet of floor area for each person, such reduced floor area per person shall be provided as may be approved in writing by the Chief Inspector.
(3) A portion of the dining hall and service counter shall be partitioned off and reserved for women workers in proportion to their number. Washing places for women shall be separate and screened to secure privacy
(4) Sufficient tables, stools, chairs or benches shall available for the number of diners to be accommodated as prescribed in sub-rule (1).
74. Equipment
(1) There shall be provided and maintained sufficient utensils, crockery, cutlery, furniture and any other equipment necessary for the efficient running of the canteen. Suitable clean clothes for the employees serving in the canteen shall also be provided and maintained.
(2) The furniture, utensils and other equipment shall be maintained in a clean and hygienic condition. A service counter, if provided, shall have a top of smooth and impervious material. Suitable facilities including an adequate supply of hot water shall be provided for the cleaning of utensils and equipments.
(3) Where the canteen is managed by a Co-operative Society registered under the Bombay Co-operative Societies Act, 1925, the occupier shall provide the initial equipment for such canteen and shall undertake that any equipment required thereafter for the maintenance of such canteen shall be provided by such co-operative Society.
75. Prices to be displayed.-
The charge per portion of food stuff, beverages and any other item served in the canteen shall be conspicuously displayed in the canteen.
76. Accounts.-
(1) All books of accounts, registers and any other documents used in connection with the running of the canteen shall be produced on demand to an Inspector of Factories.
(2) The Accounts pertaining to the canteen shall be audited, once every twelve months, by registered accountants & auditors. The balance sheet prepared by the said auditors shall be submitted to the canteen managing Committee not later than two months after the closing of the audited accounts
Provided that the accounts pertaining to the canteen in a Government factory having its own accounts department may be audited in such department:
Provided further that where the canteen is managed by the Co-operative Society registered under the Bombay Co-operative Societies Act, 1925 the accounts pertaining to such canteen may be audited in accordance with the provisions of the Bombay Co-operative Societies Act, 1925.
77. Managing Committee.-
(1) The manager shall appoint a Canteen Managing Committee which shall be consulted from time to time as to-
(a) the quality and quantity of foodstuffs to be served in the canteen;
(b) the arrangement of the menus ;
(c) times of meals in the canteen ; and
(d) any other matter pertaining to the canteen as may be directed by the Committee ;
Provided that where the canteen is managed by a Co-operative Societies Act, 1925, it shall not be necessary to appoint a Canteen Managing Committee..
(2) The Canteen Managing Committee shall consist of an equal number of persons nominated by the occupier and elected, in the case where there is a Joint Committee constituted under the Bombay Industrial Relations Act, 1946 or any other committee constituted under any law for the lime being in force consisting of representatives of an employer and workers in a factory, by the members of such Joint Committe4e or of such other committee representing the workers, and in any other case, by the workers themselves
The number of elected workers shall be in the proportion of 1 for every 1,000 workers employed in the factory provided that in no case shall there be more than 5 or less than 2 workers on the committee.
(3) The Manager shall in consultation with the members of the Joint Committee, if any, determine and supervise the procedure for election to the Canteen Managing Committee.
(4) Canteen Managing Committee shall be reconstituted every two years; the previous Managing Committee holding office till such time as the new committee takes charge.
Regards
Shailesh Parikh
Vadodara, Gujarat
99 98 97 10 65
From India, Mumbai
Your idea of asking them to prepare food on their own is not practical. It has potential safety hazards, no control over time spent, loss of productive hours, breeding ground for IR issues etc.
Apart --the employer need to see that the canteen is operative and employee gets the food (meals) on profit no loss basis. It could be through employer, contractor or some cooperative society.
Also Please see provisions of Factories Rule, Gujarat...u need to comply with it.
(4) The canteen building shall be situated not less than 15.2 meters from the latrine, urinal, boiler house, coal stacks, ash dumps and any other source of dust, smoke or obnoxious fumes :
Provided that the Chief Inspector may in any particular factory relax the provisions of this sub-rule to such extent as may be reasonable in the circumstances and may require measures to be adopted to secure the essential purpose of this sub-rule.
(5) The canteen building shall be constructed in accordance with the plans approved by the Chief Inspector and shall accommodate at least a dining hall, kitchen,store room, pantry and washing places separately for workers and for utensils.
(6) In a canteen the floor and inside walls up to a height of 1.2 meters from the floor shall be made of smooth and impervious material; the remaining portion of the inside walls shall be made smooth by cement plaster or in any other manner approved by the Chief Inspector
(7) The doors and windows pf a canteen building shall be of fly proof construction and shall allow adequate ventilation.
(8) The canteen shall be sufficiently lighted at all times when any person has access to it.
(9) (a) In every canteen -
(i) all inside walls of rooms and all ceilings and passages and stair cases shall be lime-washed or colour-washed at least once in each year or painted once in three years dating from the period when last lime-washed or painted, as the case may be;
(ii) all wood work shall be varnished or painted once in three years dating from the period when last varnished or panted.
(iii) all internal structural iron or steel work be varnished or painted once in three years dating from the period when last varnished or painted :
Provided that inside walls of the kitchen shall be lime washed once every four months.
(b) Records of dates on which lime-washing, colour-washing, varnishing or painting is carried our shall be maintained in the prescribed Register (Form No. 7)
(10) The precincts of the canteen shall be maintained i n a clean and sanitary condition. Waste shall be carried away in suitable covered drains and shall not be allowed to accumulate so as to cause a nuisance. Suitable arrangements shall be made for the collection and disposal of garbage.
(1) The dining hall shall accommodate at a time at least 30 per cent of the workers working at a time :
Provided that, in any particular factory or in any particular class of factories, the State Government may, by notification in this behalf; alter the percentage of workers to be accommodated.
(2) Floor area of the dining hall, excluding the areas occupied by the service counter and any furniture except tables and chairs shall be not less than 0.9 square meters per diner to be accommodated as prescribed in sub-rule (1).
Provided that in the case the of factories in existence at the date of the commencement of the Act, where it is impracticable, owing to the lack of space to provide 10 square feet of floor area for each person, such reduced floor area per person shall be provided as may be approved in writing by the Chief Inspector.
(3) A portion of the dining hall and service counter shall be partitioned off and reserved for women workers in proportion to their number. Washing places for women shall be separate and screened to secure privacy
(4) Sufficient tables, stools, chairs or benches shall available for the number of diners to be accommodated as prescribed in sub-rule (1).
74. Equipment
(1) There shall be provided and maintained sufficient utensils, crockery, cutlery, furniture and any other equipment necessary for the efficient running of the canteen. Suitable clean clothes for the employees serving in the canteen shall also be provided and maintained.
(2) The furniture, utensils and other equipment shall be maintained in a clean and hygienic condition. A service counter, if provided, shall have a top of smooth and impervious material. Suitable facilities including an adequate supply of hot water shall be provided for the cleaning of utensils and equipments.
(3) Where the canteen is managed by a Co-operative Society registered under the Bombay Co-operative Societies Act, 1925, the occupier shall provide the initial equipment for such canteen and shall undertake that any equipment required thereafter for the maintenance of such canteen shall be provided by such co-operative Society.
75. Prices to be displayed.-
The charge per portion of food stuff, beverages and any other item served in the canteen shall be conspicuously displayed in the canteen.
76. Accounts.-
(1) All books of accounts, registers and any other documents used in connection with the running of the canteen shall be produced on demand to an Inspector of Factories.
(2) The Accounts pertaining to the canteen shall be audited, once every twelve months, by registered accountants & auditors. The balance sheet prepared by the said auditors shall be submitted to the canteen managing Committee not later than two months after the closing of the audited accounts
Provided that the accounts pertaining to the canteen in a Government factory having its own accounts department may be audited in such department:
Provided further that where the canteen is managed by the Co-operative Society registered under the Bombay Co-operative Societies Act, 1925 the accounts pertaining to such canteen may be audited in accordance with the provisions of the Bombay Co-operative Societies Act, 1925.
77. Managing Committee.-
(1) The manager shall appoint a Canteen Managing Committee which shall be consulted from time to time as to-
(a) the quality and quantity of foodstuffs to be served in the canteen;
(b) the arrangement of the menus ;
(c) times of meals in the canteen ; and
(d) any other matter pertaining to the canteen as may be directed by the Committee ;
Provided that where the canteen is managed by a Co-operative Societies Act, 1925, it shall not be necessary to appoint a Canteen Managing Committee..
(2) The Canteen Managing Committee shall consist of an equal number of persons nominated by the occupier and elected, in the case where there is a Joint Committee constituted under the Bombay Industrial Relations Act, 1946 or any other committee constituted under any law for the lime being in force consisting of representatives of an employer and workers in a factory, by the members of such Joint Committe4e or of such other committee representing the workers, and in any other case, by the workers themselves
The number of elected workers shall be in the proportion of 1 for every 1,000 workers employed in the factory provided that in no case shall there be more than 5 or less than 2 workers on the committee.
(3) The Manager shall in consultation with the members of the Joint Committee, if any, determine and supervise the procedure for election to the Canteen Managing Committee.
(4) Canteen Managing Committee shall be reconstituted every two years; the previous Managing Committee holding office till such time as the new committee takes charge.
Regards
Shailesh Parikh
Vadodara, Gujarat
99 98 97 10 65
From India, Mumbai
good detail by shailesh bhai. Can any body tell about Factory Act Rajasthan Canteen sizes...
From India, Rajkot
From India, Rajkot
Dear Friends,
If you are having problems in handling your CANTEEN, CAFETERIA or PANTRY. call me or email I will try to help you out best possible way..
call me on +91 9650066994
email me on
or 4jobzz2gmail.com
WARM WISHES
PARVIN MALHOTRA
attribution #ixzz32MZZpNnH
From India, New Delhi
If you are having problems in handling your CANTEEN, CAFETERIA or PANTRY. call me or email I will try to help you out best possible way..
call me on +91 9650066994
email me on
WARM WISHES
PARVIN MALHOTRA
attribution #ixzz32MZZpNnH
From India, New Delhi
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