Infrastructural Requirements for Food Safety and Hygiene

Infrastructural Requirements for Food Safety and Hygiene, MDM Scheme Guidelines for Safety and hygiene of Kitchen-cum-Store

  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. 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. The water used in the cooking shall be potable.
  5. 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.
  6. Arrangements for cleaning of containers, tables, working parts of machinery, etc. should be provided.
  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 there should be 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. The current norm for a kitchen shed is 20 sq.m of floor space for every 100 children enrolled and thereafter 4 sq. m for every additional 100 children.
  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). Floors, ceilings and walls must be maintained in a sound condition to minimize the accumulation of dirt, condensation and growth of undesirable molds.
  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. Windows, doors & all other openings to outside Page 14 of 15 environment should preferably be covered with wire-mesh or insect proof screen as applicable to protect the premise from flies and other insects / pests / animals.
  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. Properly constructed chimneys are required in the kitchens. Chimneys should not be the entry point of insects; reptile’s etc. Fuel (kerosene/fuel wood/ charcoal/LPG) should be stored/installed safely, so that there is no fire hazard. Smokeless chulhas should be used to the extent possible. The Kitchen should have full visibility with sunlight or artificial light.
  17. If kerosene/gas is used for cooking, the CCHs should be specifically trained in safe handling of stoves, gas cylinders, etc. Raised platform for cooking, adequate light, proper ventilation and arrangement for drainage and waste disposal. The dustbin
    should have a lid and should be always covered.
  18. The Right to free and Compulsory Education (RTE) Act 2009 provide the legal framework for the quality education in India and mandates minimum norms and standards for infrastructure in schools including kitchen cum store .

Water supply
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. Water used for cleaning, washing and preparing food should be potable in nature. Infrastructural Requirements for Food Safety and Hygiene

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.

Non potable water pipes should be clearly distinguished from those in use for potable water.

Testing of Water
In the kitchens of Mid-day Meal bore water/tap water/hand-pump water is being used (in general) for cooking, drinking and washing. Water needs to be tested for chemical as well as microbiological contamination. The testing of water can be done in Page 15 of 15 convergence with the concerned water supply/Public Health Engineering departments of the States/UTs.

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.

Waste material generated during the cooking of food should be kept in a separate container of adequate size with a proper cover preferably one which need not be touched to open should be provided in the premises for collection of food waste material. This should be emptied and washed and dried daily before next use. Infrastructural Requirements for Food Safety and Hygiene

Food serving area
If the meals are served in a dining room, or school veranda/class room or a hall 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.

*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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