Guidelines on Testing of MDM and Cleaning of Cooking Areas, Utensils, Equipments

Guidelines on Testing of MDM and Cleaning of Cooking Areas, MDM Scheme, Guidelines on Cleaning of Cooking Areas, Utensils

A. Tasting of the mid-day meals by teacher

The tasting of the food by a teacher just before serving is mandatory. The teacher is to maintain a record of tasting in a register. SMC member should also taste the food on a rotation basis along with the teachers before it is distributed to the children.

B. Testing of mid-day meal

The States/UTs must consider engaging CSIR Institutes / NABL accredited laboratories and FSSAI accredited laboratories for undertaking testing of samples of MDM for food safety and contamination (microbial and chemical). Guidelines on Testing of MDM and Cleaning of Cooking Areas

C. Cleaning of cooking areas

  1. The floors of kitchen and the slabs should be cleaned every day before and after the food is cooked. Special attention should be paid to the cleaning of obstructed sites including cooking areas and at the junction of floors and walls.
  2. The cooking areas must be kept cleaned at all times. It is important that surfaces in direct contact with food must be both clean and dry before use. Cracks, rough surfaces, open joints etc. must be repaired as soon as possible.
  3. D. Cleaning of utensils, equipments and other materials
  4. Cleaning accessories such as cloths, mops and brushes carry a very high risk of cross contamination. They must therefore be thoroughly washed, cleaned and dried after use. Cleaning accessories used in the cooking area/packing area should not be used in other parts of the kitchen. Sun drying of the cleaning accessories in a clean and tidy place should be done.
  5. Tables, benches and boxes, cupboards, glass cases, etc. shall be clean and tidy. Cooking utensils and crockery should be clean and in good condition. These should not be broken/ chipped.
  6. Utensils should be cleaned of debris, rinsed, scrubbed with detergent and washed under running tap water after every operation. Wiping of utensils should be done with clean cloth. Clean cloths should be used for wiping hands and for clearing surfaces.
  7. Cloth used for floor cleaning should not be used for cleaning surfaces of tables and working areas and for wiping utensils. Dust or crumb from plates or utensils should be removed into dustbin by using cloth or wiper.
  8. Assessories and containers that come in contact with food and used for food handling, storage, preparation and serving should be made of corrosion free materials which do not impart any toxicity to the food material and should be easy to clean and /or disinfect.
  9.  Equipment and utensils used in the preparation of food should be kept at all times in good order and repair and in a clean and sanitary condition. Such utensil or container should not be used for any other purpose.
  10. Every utensil or container containing any food or ingredient of food should at all times be either provided with a properly fitted cover/lid or with a clean gauze net or other material of texture sufficiently fine to protect the food completely from dust, dirt and flies and other insects.

A. Tasting of the mid-day meals by teacher

The tasting of the food by a teacher just before serving is mandatory. The teacher is to maintain a record of tasting in a register. SMC member should also taste the food on a rotation basis along with the teachers before it is distributed to the children.

B. Testing of mid-day meal

The States/UTs must consider engaging CSIR Institutes / NABL accredited laboratories and FSSAI accredited laboratories for undertaking testing of samples of MDM for food safety and contamination (microbial and chemical).

C. Cleaning of cooking areas

  1. The floors of kitchen and the slabs should be cleaned every day before and after the food is cooked. Special attention should be paid to the cleaning of obstructed sites including cooking areas and at the junction of floors and walls.
  2. The cooking areas must be kept cleaned at all times. It is important that surfaces in direct contact with food must be both clean and dry before use. Cracks, rough surfaces, open joints etc. must be repaired as soon as possible.
    D. Cleaning of utensils, equipments and other materials
  3. Cleaning accessories such as cloths, mops and brushes carry a very high risk of cross contamination. They must therefore be thoroughly washed, cleaned and dried after use. Cleaning accessories used in the cooking area/packing area should not be used in other parts of the kitchen. Sun drying of the cleaning accessories in a clean and tidy place should be done.
  4. Tables, benches and boxes, cupboards, glass cases, etc. shall be clean and tidy. Cooking utensils and crockery should be clean and in good condition. These should not be broken/ chipped.
  5. Utensils should be cleaned of debris, rinsed, scrubbed with detergent and washed under running tap water after every operation. Wiping of utensils should be done with clean cloth. Clean cloths should be used for wiping hands and for clearing surfaces.
  6. Cloth used for floor cleaning should not be used for cleaning surfaces of tables and working areas and for wiping utensils. Dust or crumb from plates or utensils should be removed into dustbin by using cloth or wiper.
  7. Assessories and containers that come in contact with food and used for food handling, storage, preparation and serving should be made of corrosion free materials which do not impart any toxicity to the food material and should be easy to clean and /or disinfect.
  8.  Equipment and utensils used in the preparation of food should be kept at all times in good order and repair and in a clean and sanitary condition. Such utensil or container should not be used for any other purpose.
  9. Every utensil or container containing any food or ingredient of food should at all times be either provided with a properly fitted cover/lid or with a clean gauze net or other material of texture sufficiently fine to protect the food completely from dust, dirt and flies and other insects.

*Disclaimer: We have published the above information for reference Purpose only, For any changes on the content we refer to visit the Official website to get the latest & Official details, and we are not responsible for anything

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