The Canteen / Food Services SOP by School of Educators is a comprehensive manual that outlines best practices for managing school food services with a strong emphasis on health, hygiene, nutrition, safety, and regulatory compliance.
It provides schools with a step-by-step operational guide to ensure food service excellence while adhering to FSSAI norms, ensuring student well-being and satisfaction.
From procurement to serving protocols, the manual covers every aspect of canteen operations—providing tools, templates, and checklists that streamline processes, maintain hygiene standards, and promote transparency in pricing and payments.
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Objective & FSSAI Compliance
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Roles & Responsibilities of Staff
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Menu Planning & Nutrition Guidelines
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Procurement Protocols & FIFO System
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Food Preparation Standards
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Kitchen Sanitation Procedures
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Staff Hygiene Requirements
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Pest Control Measures
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Serving and Distribution Protocols
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Waste Disposal Practices
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Pricing Policies & Payment Systems
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Management of Allergies & Special Diets
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Safety Inspections and Food Audits
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Training Programs for Canteen Staff
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Student & Parent Feedback Mechanism
This SOP is an essential toolkit for school administrators, canteen operators, and food service staff aiming to run a safe, nutritious, and well-regulated school canteen.
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