As part of improving the services of the FTUI Dean Management to the FTUI academic community, especially students who use the technical canteen (kantek), the FTUI Dean Management has carried out several things related to the Kantek management system.

In terms of hygiene, since 2015, the food sold at Kantek has been free from salmonella, ecoli bacteria, and borax preservatives. Testing of food sold at the FTUI office continues to be carried out randomly to control the quality of the food sold in collaboration with the Environmental Health Laboratory of FKM UI.

Then, in terms of hygiene, SinceAugust 2016, there was a spatial arrangement and cleanliness, transaction flow, dishwashing pattern, and a cashless payment system to reduce contamination and spread of bacteria through money.

Kantek FTUI holds 6 principles related to Sanitary Hygiene, namely: Hygiene in the state of food ingredients, Hygienic in the way of storing food ingredients, Hygienic in the way of Processing of food ingredients, Hygienic in the way of transporting cooked food ingredients, and Hygiene in the process of storing cooked food.

Some of the menu requirements that are allowed to be sold at Kantek are, in 1 counter it is only allowed to sell 3 types of food, pass the hygiene test, do not process raw materials in the canteen, and each packaged food menu must be accompanied by a label on the date of manufacture and expiration.

The requirements for traders and presenters include, male/female in good health, not infectious disease, at least 17 years old, providing and using PPE for cooking/serving (apron/apron, gloves and shoes):

The procedures for transactions in the FTUI hygienic canteen are:

  1. Visitors take their own plates, spoons, glasses and trays that are already available in clean plate containers;
  2. Choose the food/beverage menu at the merchant counter;
  3. Payment for food/drink transactions in the canteen only with tap cash (traders who are caught transacting without using tap cash, will be subject to suspension from selling for 1 week and a fine of Rp. 500,000;
  4. Eating and drinking is done in a special eating and drinking area
  5. After finishing eating the consumer returns the dirty plate.