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

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