Canteen Guidelines
Owners of Food Outlet shall secure the necessary documents before they could operate.
a. Mayor’s Permit
b. Sanitary Permit
c. Health Certificate of food handlers or workers (with Hbsag and Chest Xray result)
d. Environmental Compliance Permit
All important documents regarding its operation must be displayed in a very
conspicuous place in the food outlet
Food Safety
a. Food safety standard shall be strongly enforced and adhered to all times by
complying the following:
b. Keep the menu simple and keep potentially hazardous foods to a minimum.
c. Be careful to protect food and food products at all times from contamination by
keeping them covered or packaged above ground or off the floor. Eliminate
unnecessary food handling and protect all foods from physical contamination such
as sneezing, coughing, touching dirty surfaces or containers.
d. Foods that are prepared at home and transported to the canteen in the campus
must be kept well covered and adequate temperature controls provided.
e. Foods must be protected from cross-contamination by separating raw animal
foods from ready to eat food during storage, preparation, holding and display.
Equipment and utensils must be thoroughly cleaned and sanitized after being
used for raw animal foods and before being used for ready-to-eat food.
f. Hot water must be used in sanitizing eating utensils at least every four hours.
g. Food personnel must maintain a high degree of personal cleanliness and must
conform to good hygienic practices during all work periods. They must have clean
outer garments such as transparent chef canteen mask, and wear effective hair
restraints.
h. Smoking, chewing gum, eating and drinking are not allowed to food personnel in
the food preparation and service areas. All non-working unauthorized persons
must be restricted from the food preparation and service areas.
i. Food personnel may not contact exposed ready-to-eat food with their bare hands.
Suitable utensils must be used.
j. Food personnel must wash their hands and exposed portions of the arms,
especially before they begin work and after performing any of these activities:
using the toilet, handling raw food, coughing or sneezing, smoking, handling soiled
items, disposing the garbage and all other activities that contaminate the hands.
In hand washing, food personnel must pay particular attention to the areas
underneath the fingernails and between fingers
h. All equipment and utensils coming into contact with foods must be washed, rinse
and sanitized. Manual washing requires three basins that are large enough for
immersion of utensils, a potable water supply, hot even; waste water must
be disposed properly through a sewage disposal system available.
i. Wet wiping cloths that are used for wiping food spills from food contact and
nonfood contact surfaces of equipment shall be stored in a clean sanitizing
solution at an appropriate concentration. Dry wiping cloths may be used to wipe
food spills from tableware and carryout containers. All wiping cloths shall be free of
food debris and visible soil, and must be used for no other purpose.
j. Garbage and refuse must be kept in durable, easily cleanable, insect and rodent-
proof containers that do not leak and do not absorb liquids.
Foods and Drinks to be sold
1. Nutrient-rich food such as root crops, noodles, rice and corn products in natural
preparation, fruits and vegetables in season, fortified food products labeled rich in protein,
energy, vitamins and minerals shall be available in the canteen/food outlet
2. Beverages shall include milk, shake and juices prepared from fruits in season.
3. Carbonated drinks, sugar-based synthetic or artificial flavored juice and junk foods
shall not be sold.
4. Enough salt shall be used in the preparation of food to ensure the health of
costumers/ workers to prevent kidney related disease.
5. Nutritious and well-balanced diet/meals should be served every day.
