⚡ FLASH NEWS ⚡⚡⚡ ఫ్లాష్ న్యూస్⚡

MORE TO VIEW

Wednesday, 14 August 2019

Detailed guidelines on following for implementation of Mid Day Meals by CSE- KITEHCN PROTOCALS FOOD SAFTEY MEASURES PERSONAL HYGIENE OF COOK CUM HELPERS (CCH) STORAGE OF RAW MATERIAL VISITS AND INSPECTIONS SCHOOL MANAGEMENT COMMITTEE (SMC) QUALITY OF PRODUCTS- EGGS, DAL, VEGETABLES KITCHEN/ NUTRI GARDENS SUBMISSION OF BILLS ON TIME & CLEARANCE OF BILLS MONITORING METHODS/ WAYS RECORDS TO BE MAINTAINED

Commissioner of School Education released detailed guidelines on following for implementation of Mid Day Meals.    KITEHCN PROTOCALS  FOOD SAFTEY MEASURES  PERSONAL HYGIENE OF COOK CUM HELPERS (CCH)  STORAGE OF RAW MATERIAL  VISITS AND INSPECTIONS  SCHOOL MANAGEMENT COMMITTEE (SMC)  QUALITY OF PRODUCTS- EGGS, DAL, VEGETABLES  KITCHEN/ NUTRI GARDENS  SUBMISSION OF BILLS ON TIME & CLEARANCE OF BILLS  MONITORING METHODS/ WAYS  RECORDS TO BE MAINTAINED  School Health Program    Download MDM proceedings copy    Download MDM Guidelines

Rc.No. ESE02-27021/115/2019-MDM-CSE dated: 12.08.19
Commissioner of School Education released detailed guidelines on following for implementation of Mid Day Meals.

KITEHCN PROTOCALS
FOOD SAFTEY MEASURES
PERSONAL HYGIENE OF COOK CUM HELPERS (CCH)
STORAGE OF RAW MATERIAL
VISITS AND INSPECTIONS
SCHOOL MANAGEMENT COMMITTEE (SMC)
QUALITY OF PRODUCTS- EGGS, DAL, VEGETABLES
KITCHEN/ NUTRI GARDENS
SUBMISSION OF BILLS ON TIME & CLEARANCE OF BILLS
MONITORING METHODS/ WAYS
RECORDS TO BE MAINTAINED
School Health Program


INSTRUCTIONS/ GUIDELINES ON MID DAY MEAL
ISSUED BY COMMISSIONER, SCHOOL EDUCATION, 10.8.2019



I.     KITEHCN PROTOCALS:


A. CENTRALISSED KITCHENS:


1.   1500 1750 square yard land is required for establishment of semi- automatic kitchen in the capacity of 20000- 30000 children.
2.   The kitchen shall be centrally located in the cluster area i.e. within the radius of 20 KM and the travelling time shall be less than 1 hour.
3.   The time between cooking and consumption shall always be less than
4 hours and the temperature of food at the time of serving shall be at or above 65oC.
4.   The supply of cooked meal shall be in insulted stainless steel containers.
5.   During and after cooking the human contact with food shall be almost zero to avoid infections.
6.   Vegetable, fruits and perishable food commodities should be fresh and storing for longer time/duration should be avoided.
7.   Arrangements  for  cleaning  of  containers,  tables,  working  parts  of machinery, etc. should be provided.
8.   Personal  hygiene,  cleanliness  and  health  checkups  of  cook  cum
helpers shall be done periodically.
9.   There  should  be  efficient  drainage  system  and  there  should  be adequate provisions for disposal of refuse. The disposal of waste shall not be in the surrounding of the Kitchen.
10. The Kitchen shall be located in a clean and open place and free from filthy surroundings and should maintain overall hygienic environment.
11. The premises should be clean, adequately lighted and ventilated and have sufficient free space for movement.
12. The RO water facility shall be provided and shall directly be supplied to the cooking boilers without human touch.
13. The details of the vehicles along with the Phone number of driver shall be kept available with the each Head Master and MEO.
14. Sufficient number of vehicles for transportation of cooked food shall be engaged. The route map shall be provided to the drivers.
15. Necessary feedback shall be obtained from the children and Teachers every  month  and  make  necessary  changes  in  recopies/  curries


according  to  local  preferences  shall  be  made  without  minimising nutritional values.
16. At least one responsible person shall be available to the DEO and all other field level functionaries throughout the year for all kinds of correspondences/ communications.

B SCHOOL KITCHENS:

1.   The Kitchen cum Store should be located in a clean and open place and free from filthy surroundings and should maintain overall hygienic environment.
2.   The premises should be clean, adequately lighted and ventilated and have sufficient free space for movement.
3.   Floors, ceilings and walls must be maintained in a sound condition. They should be smooth and easy to clean with no flaking paint or plaster.
4.   The floor and skirted walls should be washed as per requirement with an effective disinfectant. The premises should be kept free from all insects.
5.   No spraying should be done during the cooking of Mid Day Meal, but instead fly swats/ flaps should be used to kill flies getting into the premises. Windows, doors and other openings should be fitted with net or screen, as appropriate to make the premise insect free.
6.   Continuous supply of potable water should be ensured in the premises.
In case of intermittent water supply, adequate storage arrangement for water used in food or washing should be made.
7.   All utensils should be kept clean, washed, dried and stored at the Kitchen cum store to ensure freedom from growth of mold/ fungi and infestation.
8.   All utensils should be placed well away from the walls to allow proper inspection.
9.   There should be efficient drainage system and adequate provisions for disposal of refuse.
10. Potential sources of contamination like rubbish, waste water, toilet facilities, open drains and stray animals should be kept away from kitchen.
11. Kitchen should be separate from classrooms, preferably located at a
safe, but accessible distance.
12. As far as possible, the layout of the Mid day Meal kitchen should be such that food preparation/processes are not amenable to cross- contamination from washing vegetables/cereals/Pulses/ etc).


13. Floors should be sloped appropriately to facilitate drainage and the drainage should flow in a direction opposite to the direction of food preparation. Adequate control measures should be in place to prevent insects and rodents from entering the processing area from drains.
14. Ventilation  systems  natural  and  /or  mechanical  including  air  filters, exhaust fans, wherever required, should be designed and constructed so that air does not flow from contaminated areas to clean areas.
15. A display board mentioning do's & don'ts for the CCHs should be put up inside at a prominent place in the premise in local language for everyone's understanding.
16. Water storage tanks, if available, should be cleaned periodically and records of the same should be maintained. Non potable water can be used provided it is intended only for cleaning of equipment not coming in contact with food.


C.  FOOD SAFETY MEASURES:


1.  During preparation
i.      The cereals and pulses should be manually cleaned before cooking to remove any extraneous matter.
ii.      Vegetables  and  Leafy  vegetables  when  added  to  any preparation should be thoroughly washed before cutting and should not be subjected to washing after cutting.
iii.     For chopping vegetables a clean chopping board should be
used.
2.  During cooking
i.      Cooking must be done with the lid on to avoid loss of nutrients and contamination.
ii.     The containers should be checked daily for its cleanliness.
iii.     Vegetarian and non-vegetarian items should be segregated. iv.     Fridge wherever available should be cleaned at least once a
week to remove stains, ice particles and food particles.


3.  Hand-Washing for Children: Hand wash with soap before and after eating should be vigorously promoted. Hand washing of the children shall be supervised and monitored vigorously. The schools may define an area for hand washing where very simple scalable and cost effective multiple hand washing facilities can be installed to be used by large groups of children at a time.


4.  Tasting of the mid-day meals by teacher: The tasting of the food, provided by the Centralized Kitchen or cooked in school premises, by a teacher just before serving is mandatory. The teacher is to maintain a record of tasting in a register. SMC member or a parent should also taste the food on a rotation basis along with the teachers before it is distributed to the children.

5.  Drainage and Waste Disposal: Adequate drainage, waste disposal systems and facilities should be provided and they should be designed and constructed in such manner so that the risk of contaminating food or the potable water supply is eliminated. Waste storage should be located in such manner that it does not contaminate the food process, storage areas, the environment inside  and  outside  the  kitchen  and  waste  should  be  kept  in covered containers and removed at regular intervals. Periodic disposal of the refuse/ waste should be made compulsory.

6Food serving area: The serving area in the schools, this should be spacious enough, well ventilated and with windows having wire mesh. The room should be cleaned every day before the school starts functioning. Meals shall not be served on the mantle surfaces and dusty floors. The students shall be guided by the teachers on every hygienic aspect.
D.  PERSONAL HYGIENE OF COOK CUM HELPERS (CCH):


1.  Cooks cum Helpers should maintain a high degree of personal hygiene and cleanliness. Bi-annual health checks up should be undertaken to ensure fitness for the job of CCH.
2.  All food handlers should remain clean, wear washed clothes and keep their finger nails trimmed, clean and wash their hands with soap/ detergent and water before commencing work and every time after touching, raw or contaminated food or using toilet. All Cook cum helpers should avoid wearing loose items that might fall into food and also avoid touching or scratching their face, head or hair.
3.  It should be ensured that all CCHs are trained in food hygiene and food safety aspects along with personal hygiene requirements. Training programmes should be regularly reviewed and updated wherever necessary.
4.  Chewing, smoking, spitting and nose blowing shall be prohibited within the premises especially while handling food.


5The  CCHs  should  have  adequate  and  suitable  clean  protective clothing, head covering. Hair should be tied up neatly and ensured that the CCHs at work wear clean protective clothes and head covering.


E. STORAGE OF RAW MATERIAL


1.   The supplied food grains like rice should not be stored for more than a quarter; they may be stored in airtight bins or stacked neatly in gunny bags or bins and stored in area free of rodents and insects. Food grain should not be stored directly on the ground; a wooden plank should be used for stacking of food grains.
2.   In respect of storage of other raw materials, it should be stored in bags,
should be away from the walls (about one feet) to avoid absorption of moisture; the height of the wooden plank may be at least 8 to 12 cms above the floor.
3.   Ingredients like double fortified salt, condiments, oils, pulses etc. should be stored in airtight containers.
4.   All containers should be of materials that do not impart toxicity to food.
These containers should be cleaned at regular intervals and thoroughly dried before use. It should be ensured that ingredients used for cooking such as food grains, pulses, vegetables, cooking oil and condiments, are free from adulteration, contaminants, pest and infestation.
5.   All stored raw materials and ingredients must be kept under dry and cool and ventilated conditions that will prevent spoilage, protect against contamination  by pathogenic microorganisms,  insects, rodents, foreign bodies, chemicals and damage.
6.   Storage of fuels, disinfectants, detergents, cleaning agents should be strictly away from the stored raw materials and under lock and key.

more details...

Download MDM proceedings copy

Download MDM Guidelines

0 comments:

Post a Comment

Teachers INFO

Teachers News,Info

  • CCE Formative Assessment Tools and Guidelines for FA1, FA2, FA3, FA4 in AP Schools,FA Model papersLatest
  • CLICK FOR MORE
    Acadamic Reated Lables

District wise info

More
AP District wise updates

Pimary Classes TLM,Material

  • June Month Syllabus - 1 to 5th Telugu / English RhymesLatest
  • CLICK FOR MORE
    TLM For Primary Classes( 1 to 5th ) subject wise
    TLM For Class wise

High school -TLM,Material

CLICK FOR More

TLM @ High school classes(6 to 10th)Subject Wise
TLM , Studyy Material For High school classes

General Issues

CLICK FOR MORE
General Lables

Students Related Info

CLICK FOR MORE
STUENTS INFORMATION LABLES

AP District wise Updates

More
AP District wise updates

Follow by Email

To get updates from MANNAMweb.com to your Email directly,Enter your email id and click submit button,Then a popup windo will open,then type the Captcha code,Then go t your mail inbox,a confirmation mail will be there, verify that.Next onwards when ever i post a new one automatically a mail will be sent you.
Top