53. Provision of Canteen.- Employer of every factory, mine, building or other construction work, industrial premise for manufacture of beedi and cigar, motor transport undertaking, dock work and plantation shall ensure that:-

(i) at every establishment mentioned above where in One-hundred or more workers including contract labourers are ordinarily employed, a canteen in or adjacent to the precincts of the above establishments, is provided and maintained to provide nutritious, wholesome and healthy food for the employees;

(ii) the employer of every establishment mentioned above can also provide facility of canteen through common canteen in or adjacent to the above establishment’s premises;

(iii) the canteen is situated at appropriate distance from any latrine, urinal and process area to avoid dust, smoke or obnoxious fumes;

(iv) the canteen is constructed to accommodate at least a dining hall, kitchen, store room, pantry and washing places separately for employees and for utensils;

(v) canteen has separate doors for entry and exit;

(vi) the dining hall is separated from any place where a hazardous substance may contaminate food, dishes or utensils;

(vii) the dining hall is furnished with a sitting arrangement to accommodate sufficient number of employees normally using at any one time;

(viii) a portion of the dining hall and service counter is reserved for women employees and person with disabilities employees; and

(ix) washing places for male, female, transgender and person with disabilities employees are separate and screened to secure privacy;

(x) Equipment-

(a) All equipment and utensils that come into contact with food are cleaned and maintained in hygienic condition;

(b) Furniture and other equipment are maintained in a clean and hygienic condition;

(xi) Storage, Preparation and Handling of food-

(a) Each food handler is trained and instructed in food handling practices that prevent the contamination of food; and

(b) No person who is suffering from a communicable disease is allowed to work as a food handler;

(xii) food waste and garbage are removed from the food preparation area or dining hall, stored in covered containers and disposed of periodically;

(xiii) food, drink and other items are sold on a no profit no loss basis wherein the rates are fixed by canteen management committee; and

(xiv) the charges per portion of food items, beverages and any other items served in the canteen are displayed in the canteen;

(xv) Canteen Management Committee-

(a) a Canteen Managing Committee is constituted to carry out the following functions namely

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

(ii) the arrangements of the menu;

(iii) the timings of meals in the canteen; and

(iv) any other relevant matter:

Provided that where the canteen is managed by a co-operative society registered under the Multi State Co-operative Societies Act, 2002 it shall not be necessary to appoint a Canteen Managing Committee:

(b) the Canteen Managing Committee shall consist of an equal number of representatives of worker and employer;

(c) the representatives of employer are nominated by the employer;

(d) the representatives of worker are nominated by negotiating union or negotiating council as the case may be and where there is no negotiating union or negotiating council the worker will choose amongst themselves the worker representatives of the canteen committee;

(e) the tenure of the committee shall be determined mutually. One-third of the committee members of worker and employer shall be rotated every two years;

(f) the canteen managing committee decides on the running of the canteen in consultation with the canteen manager.