Food, Kitchen & Canteen

Kitchen Management and Infrastructure

Kitchens must be managed either by a licensed catering company or by dedicated, appointed food staff. The kitchen infrastructure must include proper drainage, robust ventilation, and chimneys that extend at least 2 metres higher than the nearest building to prevent smoke and fume accumulation. Gas cylinders must be stored securely outside the building, protected from direct sunlight. Kitchens must be equipped with pest control tools and kept clean at all times.

• Critical
  Kitchen management

  Licensed catering company or appointed food staff
• Standard
  Chimney height

  Minimum 2m above nearest building
• Critical
  Gas cylinder storage

  Outside building, protected from sunlight
• Standard
  Drainage system

  Proper drainage and ventilation required

Dining Room Specifications

Dining rooms must be located adjacent to the kitchens and equipped with easily washable tables, chairs, water coolers, and washbasins providing both hot and cold water. The dining area must be sized to accommodate at least one-third of the total workforce at any given time. Notices of meal times must be displayed at dining room entrances.

• Standard
  Dining area per person

  1.4 m² per person
• Critical
  Minimum capacity

  One-third of total workforce simultaneously
• Standard
  Water supply

  Hot and cold water at washbasins
• Advisory
  Meal time notices

  Displayed at dining room entrances

Drinking Water

Cold drinking water must be available in quantities commensurate with the number of workers. The 2026 regulations specify a minimum of one water cooler for every 30 workers, with each cooler having a minimum capacity of 35 gallons. Coolers must be distributed across all accommodation areas, not concentrated in a single location.

• Critical
  Water cooler ratio

  1 cooler per 30 workers
• Standard
  Minimum cooler capacity

  35 gallons per cooler
• Standard
  Distribution

  Across all accommodation areas

Food Supply Obligations

If the accommodation is not located near grocery stores or food retail outlets, the employer is legally obligated to provide catered meals that ensure healthy and balanced nutrition for the workers. This obligation was reinforced in the 2026 MoHRE update.

Employers must ensure that basic foodstuffs for cooking are accessible either through on-site or nearby shops. Where this is not possible, full meal provision becomes mandatory.