MDM Scheme Guidelines on Food Safety Measures

MDM Scheme Guidelines on Food Safety Measures, Mid-day Meal (MDM) scheme is a Centrally Sponsored Scheme which serves hot cooked mid-day meal to school children studying in Classes I-VIII of Government, Governmentaided schools, Special Training centres (STC) and Madarasas and Maktabs supported under the Sarva Shiksha Abhiyan. 

A. Food Safety measures during preparation

  1. The cereals and pulses should be manually cleaned before cooking to remove any extraneous matter.
  2. ‘Single Dish Meals’ using broken wheat or rice and incorporating some amount of a
    pulse or soya beans, a seasonal vegetable/green leafy vegetable, and some amount of
    edible oil will save both time and fuel besides being nutritious.
  3. Cereal pulse combination is necessary to have good quality protein. The cereal pulse
    ratio could range from 3:1 to 5:1.Sprouted pulses have more nutrients and should be
    incorporated in single dish meals.
  4. Leafy vegetables when added to any preparation should be thoroughly washed before
    cutting and should not be subjected to washing after cutting.
  5. For chopping vegetables a clean chopping board should be used.Page 9 of 15. MDM Scheme Guidelines on Food Safety Measures

B. Food Safety Measures during Cooking

  1. Recipes requiring fermentation and sprouted pulses lead to increase in nutrition value and accordingly should be considered as an option in the menu.
  2. Cooking must be done with the lid on to avoid loss of nutrients and contamination.
  3. The containers should be checked for its cleanliness.
  4. Temperature of the mid-day meal when served should be maintained at 65°C. Microorganisms multiply at a fast pace when the food is kept at temperature between 5°C and 60°C which represents the danger zone due to thermophilic and thermoduricnature. Therefore, food should be served to children immediately after being cooked.
  5. Vegetarian and non-vegetarian items should be segregated. Fridge wherever available should be cleaned at least once a week to remove stains, ice particles and food particles. The temperature in the fridge should be in the range of 4°C – 6°C
  6. Requisite number of CCHs should be deputed at school level for the distribution of food from centralized kitchen for the distribution of mid-day meal with proper gear (gloves, apron and caps etc).
  7. The school management should be encouraged to draw on the support of the community. Gram Panchayats and School Management Committees/Village Education Committees may be approached for involving community members in regular inspections, on a rotation basis, to help the school management in ensuring efficient quality cooking, serving and cleaning operations.
  8. Support of the community members, including mothers’ groups, should also be solicited to ensure that children wash their hands with soap before eating, use clean plates and glasses, avoid littering and wastage of food, and rinse their hands and mouth after eating.

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