FSSAI School Canteen

Overview of FSSAI School Canteen

FSSAI guidelines actively cover various aspects such as food handling, hygiene practices, menu planning, and facility standards to ensure the safety and well-being of school children in canteens. FSSAI canteen checklists actively help schools assess and maintain compliance with food safety regulations.

Food Business Operators (FBOs) operating within schools actively must have an FSSAI license for canteens. This license actively serves as a testament to compliance with food safety standards and actively assures parents and school authorities of the quality and safety of food provided to students. Adherence to FSSAI regulations actively is crucial for canteens to maintain a safe and healthy environment for school children. The FSSAI license is essential for canteen services in schools, as it actively ensures compliance with food safety regulations and promotes student well-being.

To further actively ensure nutritional and safety standards, FSSAI also actively promotes nutritional guidelines and school nutrition programmes that actively focus on the nutrient content of meals, incorporating allergen management strategies to protect children with food allergies. Regular health and safety training for canteen staff, coupled with active stringent inspection protocols, enhances the overall quality of food service. Additionally, FSSAI actively encourages the adoption of environmental sustainability in food sourcing to support eco-friendly practices in school canteens.

Introduction to FSSAI's Involvement in School Canteens

A canteen typically refers to a dining facility located within certain establishments such as schools, hospitals, offices, and factories. These venues offer a range of food options, the variety of which often depends on the scale of the operation. One notable aspect of canteens is their affordability; they typically provide meals at a lower cost compared to traditional restaurants and hotels, making them a convenient choice for patrons looking for budget-friendly dining options.

Canteens can be operated by various entities, including companies, associations, or individuals. However, before launching their operations, they must secure permission from the owner of the premises where they intend to operate. And, obtaining an FSSAI (Food Safety and Standards Authority of India) license is mandatory to ensure compliance with food safety regulations. The FSSAI certification assures customers that the canteen adheres to strict quality standards, thereby ensuring the provision of safe and hygienic food.

• The Role of FSSAI in Promoting Healthy Eating in Schools

  The FSSAI introduced Eat Right School with the goal of educating schoolchildren and the general public about food safety, nutrition, and hygiene.In order for the schools to receive the Eat Right School certification, an Eat Right Matrix has been created. Food Safety and Standards Authority of India (FSSAI) has implemented measures to ensure canteens adhere to essential safety and health regulations. Acquiring an FSSAI license is mandatory for all canteens, whether in industrial settings or government facilities, ensuring compliance with food safety laws. This license obligates canteens to maintain quality standards outlined by the Food Safety and Standards Act, 2006 thereby safeguarding the well-being of consumers. Operating a canteen without an FSSAI license is illegal, highlighting the importance of regulatory oversight in upholding food safety standards.

Ensuring Food Safety and Hygiene in School Canteens

• Personal Hygiene Practices for Canteen Staff

  • Maintain Physical Distance: Keep a distance of at least 2 metres (6 feet) from individuals who are coughing or sneezing to minimise the risk of inhaling virus-containing droplets expelled during these actions. Utilise the bend of your elbow to cover your mouth and nose when coughing or sneezing to prevent the spread of droplets.
  • Wear Face Covers/Masks: Ensure that face covers or masks fit securely over the mouth, nose, and chin, without any gaps. Change face covers every six hours or when they become wet, and thoroughly clean and sanitise reusable masks. Students should carry spare masks in case of contamination.
  • Practise Good Respiratory Hygiene: Cover your mouth and nose with a bent elbow or tissue when coughing or sneezing, and promptly dispose of used tissues. Avoid spitting, as it can spread viruses.
  • Avoid Touching Face: Refrain from touching your eyes, nose, and mouth, as hands can easily transfer viruses picked up from surfaces.
  • Maintain Hand Hygiene: Regularly wash hands with soap and water for at least 40-60 seconds, or use alcohol-based hand rub. Encourage children to wash their hands at least every two hours.
  • Stay Home if Unwell: Seek medical attention if experiencing symptoms such as fever, cough, or difficulty breathing. Contact local health authorities for guidance and follow their directions to protect yourself and prevent the spread of viruses. Calling ahead allows healthcare providers to direct you to the appropriate facility promptly.

• Environmental Hygiene Standards

  • Odd classes on Mondays, Wednesdays, and Fridays; even classes on Tuesdays, Thursdays, and Saturdays
  • Call in only up to 50% of teaching and non-teaching employees
  • Use infrared thermometers or thermal scanning machines at campus entry points
  • Place hand sanitizers at entry points and common areas; encourage regular handwashing
  • Advise those with flu-like symptoms to seek treatment or quarantine
  • Discourage entry of visitors; suspend routine visitor passes
  • Use alternatives to biometric systems
  • Mark walking paths and maintain distance guidelines on the floor
  • Ensure frequent cleaning of commonly touched surfaces
  • Provide ample hand sanitizer, soap, and water in washrooms
  • Ring the bell between periods as a reminder to wash or sanitise hands
  • Suspend activities involving more than 20 students
  • Clean water tanks regularly; close gyms and recreational centres
  • Use signs to guide movement and maintain distance
  • Prefer video conferencing for meetings; avoid large in-person gatherings
  • Establish an on-site team for suspected COVID-19 cases; designate a coordinator
  • Train students to monitor their health and report symptoms; wait in isolation if necessary
  • Promptly approve sick leave or self-quarantine requests
  • Display state helpline numbers and local health authority contacts
  • Follow CPWD guidelines for temperature, humidity, fresh air intake, and ventilation.

Nutritional Well-being Through School Meals

• Benefits of Eating Right for Immunity

  The school years represent a crucial stage in a child's life, encompassing significant physical, mental, emotional, and social developments. These formative years lay the foundation for lifelong health and well-being. Despite this, children in schools remain susceptible to malnutrition due to various factors, including limited access to nutritious foods. The emergence of the COVID-19 pandemic has exacerbated these challenges, disrupting daily routines and exacerbating stress and anxiety among students.
  
  In response to these challenges, schools must implement comprehensive programs aimed at promoting safe food and healthy diets among students. By transforming schools into ‘Eat Right Schools,’ emphasis can be placed on providing safe and nutritious meals, utilising local and seasonal ingredients, and minimising food waste. School authorities should adhere to guidelines established by institutions such as the National Institute of Nutrition (NIN) to ensure the provision of balanced diets. Additionally, the involvement of nutritionists and dietitians can aid in developing menus that meet the Nutritional standards for schools while promoting overall health and well-being.

• Guidelines for Balanced and Nutritious School Meals

  • Include pulses (such as all types of dals, beans, and legumes), eggs, flesh foods (like meat, poultry, and fish), and milk and milk products (including curd, paneer, and chaach) in your diet to support muscle growth and development.
  • Incorporate seasonal fruits and vegetables into your meals, focusing on varieties that are dark green, yellow, or orange in color, as well as citrus fruits. These foods provide essential vitamins, minerals, and antioxidants to support overall health
  • Consume three balanced meals and two nutritious snacks each day to meet increased nutrient requirements. However, be mindful of overeating and avoid excessive consumption
  • Restrict the intake of processed foods high in fat, salt, and sugar, such as samosas, pakodas, cookies, chips, pastries, ice cream, and sweetened beverages
  • Limit salt intake to less than 5 grams (approximately 1 teaspoon) per person per day, ensuring that the salt consumed is iodized. Additionally, limit free sugar intake, including sugar, honey, fruit juices, and sugar-sweetened beverages, to less than 5% of total daily calorie intake for adolescents
  • Drink at least 8-10 glasses of water and other fluids daily, including unsweetened vegetable or fruit juices, lemon water, and coconut water. Limit consumption of tea, coffee, and sweetened beverages to avoid empty calories
  • Consume a balanced diet rich in essential nutrients to enhance the body's immunity and resilience to infections
  • Disregard claims suggesting that specific foods or supplements can prevent COVID-19. Instead, focus on proven preventive measures such as regular handwashing, maintaining physical distance, and wearing masks when necessary to minimise the risk of infection.

Building Capacity and Ensuring Compliance

• Training and Capacity Building for Food Caterers

  • Online training sessions will be facilitated by authorised Training Partners, offering convenience and accessibility for food businesses. Interested parties can access the certification program by visiting www.fostac.fssai.gov.in or directly contacting FoSTaC training partners
  • The training initiative is designed to benefit all stakeholders across the food industry spectrum, including manufacturers, packers, transporters, retailers, food delivery partners, and aggregators
  • It is imperative for canteens and mess facilities operating in schools, colleges, and hostels to ensure their food handlers undergo training in COVID-19 precautionary measures
  • Upon successful completion of the training, participants will receive a certificate of participation via the FoSTaC portal. Additionally, FoSTaC offers a range of courses on food safety, accessible through www.fosctac.fssai.gov.in, alongside COVID-19 precautionary training.

• FSSAI Canteen Checklist for Compliance

  • Regular inspection and maintenance of canteen facilities and equipment to ensure cleanliness and proper functioning
  • Proper storage of food items to prevent contamination and spoilage, including maintaining appropriate temperature and humidity levels
  • Implementation of strict personal hygiene practices among canteen staff, including handwashing, use of gloves, and clean attire
  • Adherence to safe food handling procedures during preparation, serving, and storage to minimise the risk of foodborne illnesses
  • Offering a balanced and nutritious menu with options for vegetarian and non-vegetarian meals, snacks, and beverages
  • Identification and labelling of allergens in food items to ensure the safety of students with food allergies
  • Regular cleaning and sanitation of canteen premises, utensils, and equipment to maintain hygienic conditions
  • Proper disposal of food waste and other refuse to prevent the spread of pests and maintain cleanliness
  • Maintenance of accurate records related to food procurement, preparation, and serving, as well as staff training and certification
  • Ensuring compliance with all relevant food safety and hygiene regulations set forth by the Food Safety and Standards Authority of India (FSSAI).

Food Safety During Meal Preparation and Serving

• Safe Meal Preparation Practices

  • Ensure thorough cleaning of the entire canteen or mess upon reopening, paying special attention to high-touch areas
  • When using disinfectants, avoid contact with food surfaces to prevent contamination
  • Update cleaning schedules and logs to include increased cleaning frequency for high-touch surfaces such as door handles, counters, and restrooms
  • Clean and sanitise shared equipment like credit card machines, point of sale stations, and headsets after each use
  • Remove and clean items such as cutlery, salt and pepper shakers, and sauce dispensers between every seating
  • Tables should be left empty until new guests arrive, providing only necessary items upon seating
  • Ensure hand sanitizer is readily available for both staff and guests.

• Best Practices for Meal Serving

  • Maintain cleanliness and sanitation in the kitchen area at all times
  • Ensure proper lighting, ventilation, and insect control to uphold hygienic conditions
  • Prior to cooking, wash utensils with hot water to eliminate bacteria
  • Prefer air drying utensils to avoid contamination from wiping with cloths
  • Use separate dusters for cleaning utensils and surfaces to prevent cross-contamination
  • Implement separate dustbins with lids for dry and wet waste disposal
  • Mark designated areas with floor markers to manage line-ups, such as order stations and pick-up areas
  • Provide clear signage and instructions to students and staff regarding ordering and pick-up locations, including mobile order options
  • Weather permitting, keep entrances and exits propped open to minimise door handling
  • Streamline table settings by removing on-table condiments, condiment caddies, and marketing materials
  • Refrain from touching water glasses or coffee cups when refilling, and encourage the use of paper cups
  • Utilise technology to reduce in-person interaction, such as mobile or WhatsApp ordering and text notifications for seating and order readiness.