COC CLS - Healthy Safety Environment - NIKE, Inc. - The Journey

CANTEEN MANAGEMENT
STANDARD
The contractor provides a safe, hygienic and healthy workplace setting and takes necessary steps to
prevent accidents and injury arising out of, linked with or occurring in the course of work or as result of
the operation of contractor’s facilities. The contractor has systems to detect, avoid and respond to
potential risks to the safety and health of all employees.
‣ Develop and implement processes and procedures to reduce or eliminate risk by operating and
maintaining safe, clean and healthy food preparation and consumption areas.
RESPONSIBILITIES
Location Manager must ensure that the food service procedures are developed, implemented and
followed.
HSE Representative must establish, maintain and administer the food service procedures.
Managers and Supervisors must ensure that employees are trained and adhere to the food service
procedures.
Employees must adhere to the food service procedures.
REQUIREMENTS
1. RISK ASSESSMENT—Each facility must have a documented annual risk assessment performed which
includes:
a. Identification of hazards (including food borne and kitchen safety).
b. Evaluation of risk associated with hazards.
c. Identification and implementation of control measures to reduce the risks.
2. POLICIES & PROCEDURES—Each facility must implement procedures to reduce or eliminate the risk
associated with food service which must cover as a minimum, the following:
a. Food service workers:
• Must undergo medical examination and be certified as free from communicable diseases at
least annually.
• Must understand and follow procedures for reducing the transmission of communicable
diseases.
• Must wear hairnets, gloves and aprons while preparing and serving food.
• Must thoroughly wash and disinfect hands prior to coming into contact with food.
b. Food preparation and consumption areas:
• Must be clean and disinfected.
• Have mechanical refrigeration that is capable of maintaining a temperature of not more
than 5 degrees C when perishable food items are stored on site.
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