-HIMANI BHANDARI

-SOUMYA CHANDRA

In our country most of the students who get ill or suffer from many stomach related

problem ,most of them are due to eating canteen’s food. So, this topic is very necessary and should seriously be taken in consideration. I appreciate the person who have chosen this topic and made us aware about such a serious issue.

As, canteens vary in terms of capacity depending on the number of students who eat from there, type of food offered and the type of activities such as preparation , cooking , storage etc. Canteens should be located in an area suitable for food premises. The facility should be away from school toilets or any other areas that could affect the safety and quality of food. The location, layout, design and construction of food premises shall permit adequate maintenance, cleaning and disinfection.

But, now a days canteens are only source of making money, they don’t think about how their bad practices adversely affect the health of students. So, in this presentation our motive is to throw some light on the bad practices which are followed in canteen kitchen and then how to rectify this problem with the help of implementation of 5S practices in canteen kitchen daily.

SEIRI• SORT: Eliminate all the things in the workplace that are not

being used and store them away.

SEITON

• SET IN ORDER: Arrange the items used on a daily basis so that they can be accessed and stored quickly.

SEISO• SHINE: Ensure everything is clean and functioning properly.

SEIKETSU

• STANDARDIZE: Develop a routine for sorting, setting and shining

SHITSUKE• SUSTAIN: Create a culture that follows these steps daily.

THE STORY BEFORE….......

Quality maintenance is also very important.

Disinfecting and Pest Control should be regularly done.

Safety gloves , shoes , mask and apron should be used in daily work.

Re-order level in grocery management.

Improved grocery management techniques should be used.

Clean and pleasant ambience environment should be created.

Canteen should be the place for enjoyable meals for all.

Thoroughly cleaned tables, drawers and cabinets.

Elimination of unnecessary products.

Employee acceptance and employee involvement.

Improve Food Quality.

Improve Ambience and Hygiene.

Organic Waste Disposal.

Enhance Customer satisfaction.

Ownership Systems For Maintenance.

Safety, Health & Environment is very important.

Proper Kitchen Equipments should be used.

Daily Check listing for Maintaining, Grocery Room, Kitchen, Grocery Level, Main Hall.

Regular maintenance through check listing should be done.

THANK YOU…….