policy

1. SCHOOL CANTEEN
Rationale:
The Philippine Electronics and Communication Institute of Technology school canteen is an
integral part of the School Community. This is to provide nutritious, value for money food and beverages
to students, while being financially viable and adhering to good governance practices. As well as an
educational role, it has an important service, social and cultural role for the whole school community. For
many students who use the canteen regularly, the food purchased makes a significant contribution to
their food intake and nutrition. Nutrition is vital to health throughout life. It is particularly important at
times of rapid growth and development, which include the school years.
Aims:
1. To provide an enjoyable, nutritious and attractively presented selection of foods and drinks at
reasonable prices.
2. To promote and encourage healthy food choices.
3. To function as an efficient business enterprise.
4. To encourage courtesy and consideration among all personnel using the canteen facilities.
Scope:
This policy applies to all persons who work for or in the school canteen and includes persons who is
connected with the school for a specified period of time, including but not limited to volunteers.
Guiding Principles
The Canteen shall:
 Provide a varied selection of foods and drinks that are enjoyable as well as nutritious,
low in fat, moderate in sugar and salt and high in fibre.
 Reflects the value the school puts on healthy eating practices to students
 For students who use our canteen regularly, the food purchased makes a significant
contribution to their total daily food intake and nutrition. Nutrition is important to
health through life and it is particularly important to young growing minds and bodies.
 Needs to function as an efficient business enterprise.
Canteen In-Charge
The school employs the Canteen In-Charge.The Canteen Supervisor reports directly to the Head of
Human Resource and General Services. The responsibilities of the Canteen In-Charge are as follows:
 To manage the canteen and staff in a proficient manner.
 To attend relevant workshops (food handling, hygiene awareness etc.)
 To organize a suitably healthy menu ensuring items are priced correctly in regard to
salability and overall profitability of the canteen.
 To maintain fresh and frozen stocks at a level required for day-to-day use, making sure
nothing is out of-date and rotated, ensuring items for freezing are wrapped in single
serve, as well as accepting and checking any deliveries.
 To promote healthy habits throughout the canteen.
 To adhere to the weekly cleaning schedule as attached.
 To report regularly with the Head of Human Resource and General services with any
concerns, new ideas or promotions.
Days of Opening
 The canteen will provide snacks at recess five days per week.
 The opening times and days may be varied if there are insufficient students on campus to
make the canteen operation viable (e.g. end of the school year).

2. Canteen Menu
 The canteen will provide foods consistent with the current dietary guidelines for students
and will abide by the various legislative and local government guidelines for the operation
of a food service.
 Menu prices and price increases must be ratified by School Council.
 A range of foods that take into consideration with the School Community will be offered.
 The menu will also consider offering a special for students and staff who may have special
dietary requirements and/or food allergies.
 The Canteen In-Charge will make suggestions to the Direct Head of changes to the menus.
 Daily specials may also be provided.
Pricing and Income
 While it is important for the canteen to be managed as an efficient business, it must be
recognized that the main purpose of the canteen is to provide a healthy food service to
the school community
 The pricing of items will be informed by the recommended retail price of items (e.g.
drinks) or, where there is no recommended price, a reasonable mark-up will be set for
each item.
 Where appropriate, excess income from the canteen should be invested into further
improving the school and the canteen’s capacity to provide healthy foods.
Cash Collection
 The Canteen will be provided with a float at the start of the school year which is to be
maintained daily and then banked at the end of the school year.
 Daily takings to be counted at the end of lunch with two people to count and sign.
 Register of daily takings to be maintained in the canteen.
 All takings and float to be held in school safe.
Food and Occupational Health Safety Requirements
 The canteen in-charge must comply with the current food safety and hygiene regulations.
 Comply with the current Occupational Health and Safety regulations.
 All canteen staff and volunteers will be made aware of evacuation procedures in the case
of fire or other emergency.
 All canteen staff and volunteers will be required to wear closed-in footwear.
 Ensure that only canteen workers enter the premises during normal canteen operating
hours.
Stock Management and Canteen Equipment
 A stock inventory will be conducted by the canteen in-charge at the end of each school
year.
 The canteen committee shall provide essential, safe equipment and ensure that it is well
maintained, in good repair and used correctly.
 The canteen committee shall report any structural defects within the canteen to the Head
of Human Resources and General Services.
 Any defects of non-compliance noted every evaluation will be addressed immediately
Communication
 A current copy of this policy and supporting documents will be on permanent display in
the school canteen.
 A copy of the canteen policy will be available on the school website for parents/carers to
access