Main Details

About the Circular

The Ministry of Education has issued this circular regarding the maintenance of healthy canteens in schools. This circular supersedes the previous Circular No. 35/2015 dated 31.12.2015.

The circular highlights the importance of providing nutritious, clean and safe food to school students, promoting healthy eating habits, maintaining hygiene standards, and preventing the sale and promotion of unhealthy food items within school canteens and school premises.

Expected Outcomes

• Providing nutritious and clean food to school students.
• Promoting healthy eating habits and behaviours among students.
• Increasing the percentage of students with proper nutritional status.
• Reducing the risk of non-communicable diseases among school students.
• Sharing correct eating habit messages through the school community.

Four Main Areas Mentioned

• Maintaining the school canteen and premises to the required standards.
• Proper management and supervision.
• Human resource management.
• Providing healthy and nutritious food.

Canteen and Premises Standards

• The canteen should be safe, clean, well-lit and ventilated.
• Food prices should be clearly displayed.
• Clean drinking water and hand washing facilities should be available.
• Waste bins should be covered and properly colour-coded.
• Food should be purchased, transported, stored, prepared and served hygienically.
• Expired food or ingredients should not be stored or sold.
• Cooked food and raw food should be stored separately.

Proper Management and Supervision

The circular explains that the School Development Society, Principal, School Food Committee, teachers, students, school community and education authorities are responsible for maintaining healthy school canteens.

• The School Food Committee should monitor canteen activities.
• Canteen monitoring reports should be submitted to relevant authorities.
• The committee should meet once every two months.
• Inspections and follow-up actions should be carried out regularly.
• Non-compliant canteens may be warned, corrected or closed according to instructions.

Human Resource Management

• Canteen staff should receive proper training and awareness.
• Medical examinations and health certification are required.
• Food handlers should maintain personal hygiene.
• Clean clothes, aprons, head coverings and face masks should be used.
• Jewellery, rings, watches and bandages should not be worn while handling food.
• Use of betel, cigarettes, alcohol or other drugs is prohibited within the canteen premises.