(1)There shall be provided and maintained sufficient utensils, crockery, cutlery, furniture and other equipment necessary for the efficient running of the canteen. Suitable clean clothes for the employee serving in the canteen shall also be provided and maintained.(2)The furniture, utensils and other equipment shall be maintained in the clean and hygienic condition. A service counter, if provided, shall have a top smooth and impervious material. Suitable facilities including an adequate supply of hot water shall be provided for the cleaning of utensils and equipment.(3)Food and food-materials shall be stored in fly proof almirah and handed with the help of wooden ladles or suitable metal forceps whichever is convenient. Vessels once used should be scalded before being used again.
