Navigating Canteen Rules in Tamil Nadu Factories: What Are the Key Requirements?

v The occupier of every factory notified by the state government and wherein more than 250 employees are ordinarily employed shall provide in or near the factory an adequate canteen according to the standards prescribed in these rules.
v In factories in which workplace are situated at a distance of more than 0.2 k.m. from the canteen.
v The canteen building shall be situated not less than 15.2 metres from any latrine, urinal, boiler house, coal stacks, ash dumps and any other source of dust, smoke or obnoxious fumes.
v The minimum height of the building shall be not less than 3.7 metres and all the walls and roof shall be of suitable heat-resisting materials and shall be water proof.
v In a canteen the floor and inside walls upto a height of 1.2 metres from the floor shall be made of smooth and impervious materials;.
v The doors and windows of a canteen building shall be of fly-proof construction and shall allow adequate ventilation.
v The canteen shall be sufficiently lighted at all times when any persons have access to it.
v In every canteen-
All inside walls of rooms and ceiling and passages and staircases shall be lime washed or colour washed at least once in each year or painted once in three year.
All wood work shall be varnished or painted once in three years.
All internal structural iron or steel work shall be varnished or painted once in three years.
Inside walls of the kitchen shall be limewashed once in every four months;
v The Dining hall shall accommodate at a time at least 30% of the workers working at a time;
v Dining hall shall be not less than 0.9 square metre per diner to be accommodated.
v A portion of the dining hall and service counter shall be partitioned off and reserved for women workers in proportion to their number. Washing places for women shall be separate and screened to secure privacy.
v Soaps and towels should be provided at the washing places in the canteen.
v Every member of the canteen staff who handles foodstuffs shall be medically examined.
v Routine and bacteriological test of faeces and urine for germs of dysentery and typhoid fever at intervals of not more than six months;
v Routines blood examination at intervals of not more than twelve months.
v Such charges shall be paid by the occupier into the local treasury and the receipt attached with the application.
v The following items of expenditure shall not be taken into consideration of food price;
1 Rent
2 Depreciation
3 Electricity
4 Fuel
5 Building and utensils maintenance
70. The manager shall appoint a Canteen Managing Committee which shall be consulted from time to time as to-
a) The quality and quantity of foodstuffs to be served in the canteen;
b) The arrangements of the menus;
c) Times of meals in the canteen; and
d) any other matter as may be directed by the Committee
v The canteen managing committee shall consist of an equal number of persons nominated by the occupier and elected by the workers.
v The number of elected workers shall be in the proportion of one for every 1000 workers employed in the factory.
v Provided that in no case shall there be more than five or less than two workers on the committee.
v In case where the workers refuse to elect their representatives, the occupier shall himself nominate the worker's representatives.
v The occupier shall appoint from among the persons nominated by him, a chairman of the canteen managing committee.
v The manager shall determine and supervise the procedure for elections to the canteen managing committee.
v A canteen Managing Committee shall be dissolved by the manager two years after the last election, no account being taken of a by-election or its constitution, as the case may be.
v Occupier should allow the workers to run the canteen by cooperative method.
v The provisions regarding canteen may be relaxed by the Chief Inspector.

Warm Regards,
Suthanthira Selvan

Please, can someone provide information about the frequency of the committee meetings?