INOSLOBAN-MARAWOY NATIONAL HIGH SCHOOL

SENIOR HIGH SCHOOL DEPARTMENT

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The school canteen follows guidelines on operational management set by the
Department of Education Through DepEd order No.8 2007, the Revised Implementing
Guidelines and Management of School canteen in Public Elementary and Secondary
level. These guidelines are hereby issue in order to rationalize the operation and
management of school canteens in the public elementary system and to ensure that
the school canteen shall help eliminate malnutrition among pupils/students and that the
school canteen shall serve as a laboratory for home economics retail trade in the
incidental teaching of health and nutrition. It shall provide hands on training for pupils
on planning purchasing, handling and storage, preparation, serving and sale of safe and
nutritious meals. The school canteen guidelines shall serve as mechanism to support the
department response to the mandate of Article 2 of Republic Act No. 6938 to create an
atmosphere that is conductive to the growth and development of cooperative. Services
should be the main consideration for operating a school canteen. Profit shall only be
secondary since the clientele is composed of pupils who are dependent only on their
meager allowance from their parents. Reporting and accounting of the proceeds from
the operation of a school canteen shall be made by the concerned to emphasize
transparency and accountability. School canteen shall be of two types: (1) school
managed canteen and (2) teachers cooperative-managed canteen. Well as to safety and
security measures.

Adunna (2013) discussed that along the line of canteen management is the need
for an improvement system to boost not only sales but also the efficiency of its
operations. In addition to providing with nutritious and affordable foods, the canteen
should be based on good management practices and the financially self-sustaining.
Experience shows that, with good managementand marketing practices, a canteen is a
small business. Like any business, it requires good management practices to be efficient
and successful. Effective canteen management requires that: everyone involved knows
it goals and objectives and is familiar with its policies, canteen staff and committee
develop an implementation plan to achieve policy goals, day-to-day operational
procedures are structured and enforced staff are adequately trained and supervised,
staff carry out efficient stock managements, accounting and financial procedures staff
are familiar with and comply with relevant legal requirements regarding food safety,
occupational health and safety standards.

School canteen may operate under a variety of management structures,

depending on the individual characteristics and the needs of school. Most canteen in
 INOSLOBAN-MARAWOY NATIONAL HIGH SCHOOL

SENIOR HIGH SCHOOL DEPARTMENT

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schools are run under the directions of, and are accountable to the school council.
Schools may decide to provide afood service to students in several ways. A formal
management agreement detailing the terms and conditions of the management
structure should be drawn up and sign by the relevant management parties, which will
usually be the school council and principal.

DepEd (2013), only nutrients-rich foods such as root crops, noodles, rice and
corn products in native preparations, fruits and vegetables in season, and fortified food
products labeled rich in protein, energy, vitamins and minerals shall be sold in the
school canteen. Beverage shall include milk, shakes, and juices prepared from fruits and
vegetables in season.

The sales of carbonated drinks, sugar-based synthetic or artificially flavored

juices, junk foods and any food products that maybe detrimental to the childs health
and that do not bear the SangkapPinoy seal and/or did not passed the BFAD approval is
prohibited.

Iodized salt shall be used, in controlled quantity, in the preparation of cook foods
to ensure that iodine requirement of the clientele shall met and to eliminate iodine
deficiency. The use of monosodium glutamate (vetsin) shall be regulated.

A reasonable mark-up price for all merchandise in the canteen shall be allowed,
provided that the selling retail price does not exceed the prevailing prices in the locality.

FNRI-DOST (2013), nutritional guidelines for Filipino revised and organized by the
(FNRI-DOST) , an inter-agency and multi-disciplinary technical working group.

Mendoza (2009), sanitation makes an important role in any food service

institution. Standard sanitation practice is important to be able to attain a better health
of the workers and most specially the costumers, because they are the reasons why we
established food institution.

Johannes (2013; 39), discussed that the school canteens should provide cheap,
sanitary, nutritious food such as fresh milk, fresh fruits and fresh drinks boiled root
crops, high calorie indigenous recipes and the like canteen personal handling food in the
canteen should be required to undergo training for food handlers, obtain a certificate of
good health from the municipal health department and observe hygiene. Operational
practices that will be to the welfare of the students, teachers and to the school as a
 INOSLOBAN-MARAWOY NATIONAL HIGH SCHOOL

SENIOR HIGH SCHOOL DEPARTMENT

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whole as well as any violation of the provision of the Memorandum of Agreement and
the operational management guidelines should be considered as grounds for the return
of the canteen operation to the school.