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    Canteen Requirements Under Canteen Rules 1959: # of Workers Location

    Uploaded by

    Noor Arfeen
    The document outlines the requirements for operating a canteen under the Canteen Rules of 1959. It specifies that canteens must be located at least 15 feet away from sources of smoke or fumes and constructed with durable materials at least 12 feet high. It also provides requirements for wall construction, lighting, ventilation, waste disposal, dining space, seating, cleaning facilities, equipment, record keeping, financial responsibilities, food pricing and oversight by a Canteen Managing Committee with equal representation from management and workers.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Canteen Requirements Under Canteen Rules 1959: # of Workers Location

    Uploaded by

    Noor Arfeen
    688 views3 pages
    The document outlines the requirements for operating a canteen under the Canteen Rules of 1959. It specifies that canteens must be located at least 15 feet away from sources of smoke or fumes and constructed with durable materials at least 12 feet high. It also provides requirements for wall construction, lighting, ventilation, waste disposal, dining space, seating, cleaning facilities, equipment, record keeping, financial responsibilities, food pricing and oversight by a Canteen Managing Committee with equal representation from management and workers.

    Original Description:

    As per law in Pakistan

    Original Title

    Canteen Requirments

    Copyright

    © © All Rights Reserved

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    The document outlines the requirements for operating a canteen under the Canteen Rules of 1959. It specifies that canteens must be located at least 15 feet away from sources of smoke or fumes and constructed with durable materials at least 12 feet high. It also provides requirements for wall construction, lighting, ventilation, waste disposal, dining space, seating, cleaning facilities, equipment, record keeping, financial responsibilities, food pricing and oversight by a Canteen Managing Committee with equal representation from management and workers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    688 views3 pages

    Canteen Requirements Under Canteen Rules 1959: # of Workers Location

    Uploaded by

    Noor Arfeen
    The document outlines the requirements for operating a canteen under the Canteen Rules of 1959. It specifies that canteens must be located at least 15 feet away from sources of smoke or fumes and constructed with durable materials at least 12 feet high. It also provides requirements for wall construction, lighting, ventilation, waste disposal, dining space, seating, cleaning facilities, equipment, record keeping, financial responsibilities, food pricing and oversight by a Canteen Managing Committee with equal representation from management and workers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Canteen Requirements Under Canteen Rules 1959

    # of Workers

    250 and above

    Location

    15 Feet away from latrine, urinal, boiler house, coal stacks, ash dumps and any other
    source of dust, smoke or obnoxious fumes

    Building Requirements

    The canteen building shall be constructed in accordance with the plans approved by
    the Chief Inspector and shall contain at least a dining hall, kitchen, storeroom and
    pantry, and separate washing places for (i) male workers, (ii) female workers and
    (iii)'utensils. . The minimum height of the building shall be not less than twelve feet
    from floor level to the lowest part of the roof and all the walls and roof shall be of
    suitable heat resisting materials and shall be waterproof.

    Walls

    The floor and inside walls up to the height of four feet 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 other manner approved by the Chief Inspector.

    Door & Windows

    The doors and windows shall be of flyproof construction and shall allow adequate
    ventilation.

    Lighting

    The canteen shall be sufficiently lighted at all times when any person has access to it.

    Maintenance: Paint

    all inside walls of rooms and all ceilings, passages and staircases shall be limewashed
    or colourwashed at least once a year, or painted once every three years ;

    Maintenance: Wood Work

    Provided that inside walls of the kitchen shall be limewashed once in every four
    months ;
    all woodwork shall be varnished or printed once every three years ;
    all internal structural iron or steel work shall be varnished or painted once in three
    years.

    Maintenance: Iron Work

    Maintenance: Record

    Records of dates on which limewashing, colourwashing, varnishing or painting is


    carried out shall be maintained

    Waste disposal

    The precincts of the canteen shall be kept clean and sanitary. Waste water shall be
    carried away in suitable covered drains and shall not be allowed to accumulate so as to
    cause a nuisance. Suitable arrangements shall be made for the collection and disposal
    of garbage.

    Ventilation

    Effective and suitable provision shall be made in every part of the canteen for securing
    and maintaining adequate ventilation by circulation of fresh air.

    Canteen Requirements Under Canteen Rules 1959


    Space / Area

    The dining hall shall accommodate at a time at least thirty per cent of the workers
    working at a time

    Space / Area

    The floor area of the dining hall, excluding the area occupied by the service counter
    and any furniture except tables and chairs, shall be not less than ten square feet per
    worker to be accommodated

    Space / Area - ----

    Sitting Arrangments

    Provided that in the case of factories in existence at the commencement of


    these rules, where it is impracticable, owing to lack of space, to provide ten square
    feet of floor area for each worker such reduced floor area per worker shall be provided
    as may be approved in writing by the Chief Inspector.
    A portion of the dining hall and service counter shall be partitioned off and reserved
    for women workers in proportion to their number. Washing place for women shall be
    screened to secure privacy.
    Sufficient tables with impervious tops, and chairs or benches shall be available for the
    workers to be accommodated

    Washing Facility

    A sufficient supply of soap and clean towels shall be provided at the washing places in
    the canteen for the use of the workers.

    Crockery

    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 canteenshall also be provided and maintained.

    Hot Water Requirement

    Financial Exp.

    The furniture, utensils and other equipment shall be kept hygienic. 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.
    Adequate steps shall be taken at every place in the canteen to prevent contamination
    of food, utensils, cutlery and other equipment.
    The expenditure of starting a canteen and the extension thereof, including provision
    for equipment, furniture and utensils, shall be borne by the management.

    Prices to be charged.(I) Food, drinks and other items served in


    Food Cost

    Price List

    the canteen shall be sold on a non-profit basis and the prices charged shall
    be subject to the approval of the Canteen Managing Committee. In the event
    of the Committee not approving the price list or where the Committee are
    equally divided on the issue, the price list shall be sent for approval to the
    Chief Inspector whose decision regarding the matters in issue shall be final.

    The charges per portion of foodstuff, beverages and any other item served in
    the canteen shall be conspicuously displayed in the canteen in Urdu and in the
    vernacular of the majority of workers.
    3

    Canteen Requirements Under Canteen Rules 1959

    Records Keeping

    Accounts.(1) All books of accounts, registers and any other document used in
    connection with the running of the canteenshall be produced on demand to an
    Inspector.
    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 canteen in a Government factory having its
    own Accounts Department may be audited in such Department.

    Canteen Managing Committee:

    Managing Committee.(I) The occupier shall appoint a Canteen Managing


    Committee which shall be consulted from time to time as to

    (a) the quality and quantity of food to be served in the canteen ;


    (b) the arrangement of the menus ;
    (c) times of meals in the canteen ; and
    (d) any other matter as may be directed by the Committee.
    The Canteen Managing Committee shall consist of an equal number of persons
    nominated by the occupier and elected by the workers. The number of elected
    workers shall be in the proportion of one for every one thousand workers employed in
    the factory, provided that in no case shall there be more than five or less than two
    workers on the Committee.
    The occupier shall appoint from among the persons nominated by him, a Chairman of
    the Canteen Managing Committee.

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