I have doubts about the canteen.
We have more than 250 workers in my factory. We are going to start the canteen.
Kindly give comments if we are going wrong on the following points:
Timing: It is open during lunch hours.
Place: It is just attached to the dining hall where workers have lunch, etc.
Concept: We are not providing free meals. We are charging normal rates, not more than. We have no intention to profit from the canteen.
Content:
- Tea for Rs. 3 per cup
- Milk for Rs. 10 per glass
- Amul Dahi
- Amul Chaach
- Parle biscuit (Meetha)
- Parle Monaco (Namkeen)
- Cold Drink (Pepsi) (glass bottles)
- Small packets of Aachaar (Rs. 5)
- Onions (market rates), our workers are Rajasthani, interested in eating during summer days with lunch
- Namkeen Small Packets (Rs. 5 and Rs. 10) Only Branded. No open namkeens.
- Bananas (market rates) (Some workers eat when they are fasting)
We want to provide only branded and packed food like the above lists. Actually, we don't want to make in-house products like Samosa/Kachori/Pateej, etc.
It happened in my nearby factory, where 200 people were admitted to the hospital due to some mistake while preparing food by the contractor. The factory was closed for three days.
That's why we don't want to make. Instead, we are providing cooking facilities to workers also,
- Two Induction Cooktops
- Some utensils, etc.
Please suggest if I need to improve something.
What is a canteen hygienic certificate, who will give it, and is it necessary?
From India, Rajkot
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10We have more than 250 workers in my factory. We are going to start the canteen.
Kindly give comments if we are going wrong on the following points:
Timing: It is open during lunch hours.
Place: It is just attached to the dining hall where workers have lunch, etc.
Concept: We are not providing free meals. We are charging normal rates, not more than. We have no intention to profit from the canteen.
Content:
- Tea for Rs. 3 per cup
- Milk for Rs. 10 per glass
- Amul Dahi
- Amul Chaach
- Parle biscuit (Meetha)
- Parle Monaco (Namkeen)
- Cold Drink (Pepsi) (glass bottles)
- Small packets of Aachaar (Rs. 5)
- Onions (market rates), our workers are Rajasthani, interested in eating during summer days with lunch
- Namkeen Small Packets (Rs. 5 and Rs. 10) Only Branded. No open namkeens.
- Bananas (market rates) (Some workers eat when they are fasting)
We want to provide only branded and packed food like the above lists. Actually, we don't want to make in-house products like Samosa/Kachori/Pateej, etc.
It happened in my nearby factory, where 200 people were admitted to the hospital due to some mistake while preparing food by the contractor. The factory was closed for three days.
That's why we don't want to make. Instead, we are providing cooking facilities to workers also,
- Two Induction Cooktops
- Some utensils, etc.
Please suggest if I need to improve something.
What is a canteen hygienic certificate, who will give it, and is it necessary?
From India, Rajkot
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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, and a breeding ground for IR issues, etc.
Apart from this, the employer needs to ensure that the canteen is operative and that employees receive food (meals) on a profit, not a loss basis. This could be through the employer, a contractor, or some cooperative society.
Also, please refer to the provisions of the Factories Rule, Gujarat, and ensure compliance 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 an 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, storeroom, 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 of 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 staircases shall be lime-washed or color-washed at least once each year or painted once every three years dating from the period when last lime-washed or painted, as the case may be;
(ii) all woodwork shall be varnished or painted once every three years dating from the period when last varnished or painted;
(iii) all internal structural iron or steelwork be varnished or painted once every 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, color-washing, varnishing, or painting is carried out shall be maintained in the prescribed Register (Form No. 7).
(10) The precincts of the canteen shall be maintained in a clean and sanitary condition. Waste shall be carried away in suitable covered drains and shall not be allowed to accumulate to cause a nuisance. Suitable arrangements shall be made for the collection and disposal of garbage.
(1) The dining hall shall accommodate at least 30 percent of the workers working at a time:
Provided that, in any particular factory or class of factories, the State Government may, by notification, alter the percentage of workers to be accommodated.
(2) The 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 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 be available for the number of diners to be accommodated as prescribed in sub-rule (1).
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 equipment.
(3) Where the canteen is managed by a Cooperative Society registered under the Bombay Cooperative Societies Act, 1925, the occupier shall provide the initial equipment for such a canteen and shall undertake that any equipment required thereafter for the maintenance of such a canteen shall be provided by such Cooperative Society.
Prices to be displayed:
The charge per portion of foodstuff, beverages, and any other item served in the canteen shall be conspicuously displayed in the canteen.
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 and 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 a department.
Provided further that where the canteen is managed by the Cooperative Society registered under the Bombay Cooperative Societies Act, 1925, the accounts pertaining to such canteen may be audited in accordance with the provisions of the Bombay Cooperative Societies Act, 1925.
Managing Committee:
(1) The manager shall appoint a Canteen Managing Committee, which shall be consulted from time to time regarding the quality and quantity of foodstuffs to be served in the canteen, the arrangement of the menus, times of meals in the canteen, and any other matter pertaining to the canteen as directed by the Committee.
Provided that where the canteen is managed by a Cooperative Society 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 time being in force consisting of representatives of an employer and workers in a factory, by the members of such Joint Committee or of such another 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 the election to the Canteen Managing Committee.
(4) The Canteen Managing Committee shall be reconstituted every two years, with the previous Managing Committee holding office until the new committee takes charge.
Regards,
Shailesh Parikh
Vadodara, Gujarat
99 98 97 10 65
From India, Mumbai
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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, and a breeding ground for IR issues, etc.
Apart from this, the employer needs to ensure that the canteen is operative and that employees receive food (meals) on a profit, not a loss basis. This could be through the employer, a contractor, or some cooperative society.
Also, please refer to the provisions of the Factories Rule, Gujarat, and ensure compliance 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 an 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, storeroom, 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 of 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 staircases shall be lime-washed or color-washed at least once each year or painted once every three years dating from the period when last lime-washed or painted, as the case may be;
(ii) all woodwork shall be varnished or painted once every three years dating from the period when last varnished or painted;
(iii) all internal structural iron or steelwork be varnished or painted once every 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, color-washing, varnishing, or painting is carried out shall be maintained in the prescribed Register (Form No. 7).
(10) The precincts of the canteen shall be maintained in a clean and sanitary condition. Waste shall be carried away in suitable covered drains and shall not be allowed to accumulate to cause a nuisance. Suitable arrangements shall be made for the collection and disposal of garbage.
(1) The dining hall shall accommodate at least 30 percent of the workers working at a time:
Provided that, in any particular factory or class of factories, the State Government may, by notification, alter the percentage of workers to be accommodated.
(2) The 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 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 be available for the number of diners to be accommodated as prescribed in sub-rule (1).
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 equipment.
(3) Where the canteen is managed by a Cooperative Society registered under the Bombay Cooperative Societies Act, 1925, the occupier shall provide the initial equipment for such a canteen and shall undertake that any equipment required thereafter for the maintenance of such a canteen shall be provided by such Cooperative Society.
Prices to be displayed:
The charge per portion of foodstuff, beverages, and any other item served in the canteen shall be conspicuously displayed in the canteen.
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 and 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 a department.
Provided further that where the canteen is managed by the Cooperative Society registered under the Bombay Cooperative Societies Act, 1925, the accounts pertaining to such canteen may be audited in accordance with the provisions of the Bombay Cooperative Societies Act, 1925.
Managing Committee:
(1) The manager shall appoint a Canteen Managing Committee, which shall be consulted from time to time regarding the quality and quantity of foodstuffs to be served in the canteen, the arrangement of the menus, times of meals in the canteen, and any other matter pertaining to the canteen as directed by the Committee.
Provided that where the canteen is managed by a Cooperative Society 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 time being in force consisting of representatives of an employer and workers in a factory, by the members of such Joint Committee or of such another 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 the election to the Canteen Managing Committee.
(4) The Canteen Managing Committee shall be reconstituted every two years, with the previous Managing Committee holding office until the new committee takes charge.
Regards,
Shailesh Parikh
Vadodara, Gujarat
99 98 97 10 65
From India, Mumbai
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good detail by shailesh bhai. Can any body tell about Factory Act Rajasthan Canteen sizes...
From India, Rajkot
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From India, Rajkot
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Dear Friends,
If you are having problems handling your CANTEEN, CAFETERIA, or PANTRY, call me or email me. I will try to help you out in the best possible way.
You can reach me at +91 9650066994 or email me at bbtserv@gmail.com or 4jobzz2gmail.com.
WARM WISHES,
PARVIN MALHOTRA
Attribution: #ixzz32MZZpNnH
From India, New Delhi
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If you are having problems handling your CANTEEN, CAFETERIA, or PANTRY, call me or email me. I will try to help you out in the best possible way.
You can reach me at +91 9650066994 or email me at bbtserv@gmail.com or 4jobzz2gmail.com.
WARM WISHES,
PARVIN MALHOTRA
Attribution: #ixzz32MZZpNnH
From India, New Delhi
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