• The Committee should conduct regular meetings to ensure that the rules and regulations and objectives of the Canteen Policy are met.
• The Committee should decide the menu and items to be sold in the canteen.
• The canteen operator necessarily should have a license from the government authority.
• The Canteen Operator should be appointed by the College by following due procedure.
• The Committee should take referendum regarding food, service, prices of items in canteen.
• The Canteen Operator will display the menu chart with pricing in the canteen to ensure transparency.
• The Committee should make every effort to make sure that wastage of food is reduced to a minimum.
• The Committee should see to it that appropriate and prompt actions are taken on the complaints received from the Students.
• It will be the responsibility of the Canteen Operator to ensure that various food items are available to the students/staff and users of the canteen.
• The Canteen will be open from 9.30 am to 4.00 p.m.
• No food will be cooked in the college premises by the Canteen operator.
• It is the responsibility of the canteen operator to ensure cleanliness in the canteen.
• The canteen operator will also be responsible for disposal of canteen waste.

Best Practice at Canteen:

• Good Hygiene.
• Great taste and Excellent Quality Food.
• Affordable prices.

Guidelines to manage College Canteen

1. Healthy Lifestyle:

A healthy lifestyle is cornerstone of good health, physical fitness, energy, and reduced risk for disease. It is based on the choices one makes about his or her daily habits. Good nutrition, daily exercise and adequate sleep are the foundations for continuing health lifestyle. A healthy lifestyle includes diet based on balance, variety and moderation coupled with regular physical activity commensurate with one’s age, gender and body constitution.

Canteen in the college should not be treated as commercial outlet, as they carry a social responsibility towards inculcating healthy eating behaviors. It should be based on the following:

• Non standardized food that is sold in the canteens should be minimized/avoided. Food that is brought by children from home should also be taken into consideration.
• A ‘college Health Team’ comprising of teachers, parents, students and college canteen operators will co-ordinate, implement and monitor the availability of quality and nutritious food and issue clearance certificate.
• Certification from the authorities of regional office at the time of annual inspection will be issued and will be part of college supervision
• Colleges should also promote nutrition education and awareness among children through various tools such as talks, quiz, activities in the morning assembly, poster making etc.
• To categorize the foods the college canteens should evolve strategies like :

a. Most common Healthy Food for College Students (HFCS) - Food to be taken as green category- Vegetable and legumes, fruits, grain (cereal/pulses), preferably whole gram or high in fiber, curd, paneer etc.

b. Food that should be eaten sparingly as yellow category – baked vegetable based snacks, ice creams, milk-based ices and dairy desserts etc.

c. Foods of red category – chips, fried foods, potato fries, and confectionary items, ready to eat noodles, pizza, and burger etc. consumption be minimized.

d. The college health team should ensure that at least 80 % of the food available in colleges should be of GREEN CATEGORY

2. Food Safety, Hygeine and Sanitation

Food Safety, Hygiene and Sanitation are fundamental to ensure human health and safety. Issues relating to hygiene, sanitation and safety have raised concern about the safety of the health of college children.

Adequate provisions for drainage and cleaning shall be made in college canteens.

3. Hygienic Requirement: Utensils/Equipment

Equipment and Utensils:

• All equipment and utensils which may come in contact with food should be made of material which is resistant to corrosion and is capable of withstanding repeated cleaning, and disinfection.
• All equipment and utensils should be designed and constructed to prevent hygienic hazards and permit easy and thorough cleaning and disinfection.

Equipment and utensil storage

• Portable equipment such as spoons, beaters, pots and pans, etc. should be protected from contamination.

Refrigeration

• In case canteens use raw materials or serve foods (milk and milk product, cooked food items- fruit & vegetables) require low temperature storage, canteen should have adequate facilities for the same.
• All refrigerated spaces should be equipped with temperature measurement devices.

4. Hygienic Requirement: Preparation Steps

Raw Material Requirements

• Raw materials or ingredients should be inspected by college health team prior to use in canteens. No raw material or ingredient or ingredient should be accepted if it is decomposed or contains insects or extraneous substances.
• Raw materials and ingredients stored on the premises of the establishment should be maintained under conditions that will prevent spoilage, protect against contamination and minimize damage.
• Frozen products should be received at temperature below -18°C and fresh /chilled products too should be received at temperature below 5°C and must be refrigerated after reception till usage. Refrigerators should not be overstuffed to ensure proper circulation of the air inside.

Storage

• Raw and cooked food must be separated during storage and preparation.
• All raw foods which require refrigeration should be stored under appropriate refrigerated conditions.
• Appropriate stock rotation mechanisms must be used.
• Food must be kept hot at >60°C or cold at <10°C during prolonged periods of service and where food is presented as a buffet.

Water Supply

• An ample supply of clean drinking water, in compliance with the IS-10500 quality Standard, under adequate pressured and of suitable temperature should be available with adequate facilities for its storage, where necessary.
• If required, a system to ensure supply of hot potable water should be available.
• Ice shall be made from potable water and should be handled and stored so as to protect it from contamination.

Cooking process

• The time and temperature of cooking should be sufficient to ensure the destruction of non-sporing pathogenic micro- organism.
• The quality of oil or fat should regularly be checked by college health team for odor, taste and smoking color, and if necessary, change. Repeated use of oil for frying should be avoided.

Safe Handling of Cooked Food

• Canteens staff must be trained in the food hygiene practices, before hiring.
• Good practices of personal hygiene must be followed e.g. daily bath, hand sanitation and the protective uniform (including hair cover, gloves, Kitchen friendly shoes) etc
• Before serving food, ensure that the serving plates, bowls, glasses and spoons are clean and dry.
• Periodical assessment/audit of the cooked food handling practices must be performed and shared with College Health Team.
• Regular microbiological analysis should be carried out for the cooked food, salad and drinking water in a FSSAI approved laboratory.

Personal Cleanliness

a) Canteens staff must maintain a high degree of personal cleanliness, trimmed nails, (where appropriate) wear suitable protective clothing, head covering & hand covering.

b) In-case of cuts and wounds, canteen staff may be permitted to continue working, with suitable cover/ waterproof dressings.

c) Canteens staff must wash their hands with soap where personal cleanliness may affect food safety, for example:

• At the start of food handling activities.
• Immediately after using the toilet.
• After handling raw food or any contaminates material (used utensils, waste materials).

Health Status

a) Personnel known, or believed, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, shall not be allowed to enter into any food handling area.

b) Arrangements shall be made to get the canteen operators/food handlers in college canteens to be medically examined regularly to ensure that they are free from any infectious contagious and other communicable diseases.

Personal Behavior

a) People engaged in food handling activities should refrain from behavior which could result in contamination of food, for example:

• Smoking; spitting; chewing or eating or sneezing or coughing over unprotected food.
• Putting fingers on hair, nose, mouth during cooking or serving food.

b) Personal effects such as jewelry, watches, pins or other items should not be worn or brought into food handling areas.

c) Prevent cross contamination- before starting the job of cutting or cooking, ensure all utensils, knife, chopping boards should be thoroughly cleaned. Separate chopping boards and knives for raw fruit/vegetables/ and ready-to-eat food should be used.

d) All types of chemicals i.e. cleaning, sanitation and insecticides etc. must be stored away from raw materials and finished foods and should be stored under control with lock and key.

Pest Management

a) Animals and insects, potential risks to health, should be excludes from canteen buildings

b) Rat: responsible for plague, Q fever, leptospirosis Pigeon: responsible for salmonellosis, psittacosis Housefly: carrier of pathogenic bacteria

c) Weevils: carrier of pathogenic bacteria Cockroach: carrier of Pathogens

d) There should be an effective control of pests. Canteen and surrounding areas should be examined for evidence of infestation

Waste Management

a) Containers for inedible material and waste should be covered, leak proof, constructed of metal or other suitable material which should be easy to clean. Collection of waste material should not spread it to other areas.

b) There should be two types of containers for disposing the waste material – (i) Green Color for Wet organic waste material, (ii) Blue Color for dry waste material.

c) Facilities for storage of waste and inedible material - Where required, colleges should also have facilities for the storage of waste/inedible material prior to removal from the canteen. These should be designed to prevent access by pests.

d) Waste disposal - Colleges should have an efficient waste disposal system which should at all times be maintained in good order and repair. All waste pipers should be properly trapped and lead to a drain.

Training

a) Training of canteen staff is an essential foundation pillar for the success of food safety management systems and it needs to be supported by the college health team.

b) College health team should identify and train a senior person as the food safety leader who should be capable of understanding this area.

c) Food safety team leader should be instrumental in inculcating awareness among canteen staff and students.

Sl No.	Name of the Faculty	Department	Designation
1	Dr. B. Venkata Narayana	Principal	Chairman
2	Mr. KuberGowda	ME	Convener
3	Mrs. Dhivya Karunya S	ECE	Member
4	Mr. Sukesh	CSE	Member
5	Mr. Amit Kumar	ISE	Member
6	Mr. Vaishnav Kumar	CV	Member
7	Mrs. Lakshmi	MAT	Member
8	Ms. Sneha N B	ISE	Student Member
9	Mr .Deva Prathap CR	AIML	Student Member