MDM MAINTENANCE FRESH GUIDELINES

The District Educationa-l Officers are, therefore, requested to ensure that

1) The kitchen should be cleal, adequately [ghted and ventilated and have

su{Iicient free space for movement.

2) Kitchen should be separate from classrooms, preferably located at a safe and

at accessible distance,

3) As far as possible, the layout of the kitchen should be such that food

preparation/ processes are not amenable to cross-contamination from washing

vegetabie/cereals/ Pulses/ etc).

4) Mid Day Meals Should be served under the inspection of School Head Master/

School Teacher. -

5) The H.M. or School Teachers must instruct the Cook Cum Helpers regarding

precautions to be taken to dvoid any untoward incidents while cooking.

6) The children shall not be allowed to enter into the Kitchen'

7) The Kitchen and serving place shall be separate. The cooked containers shall be

under the observation of the Cooks ald teachers till completion of serving

mea.ls.

8) The Children have to sit in a proper way ald the CCHs have to serve the meals.

9) Daily one teacher on rotation basis shall be appointed to monitor the cooking

and serving of meals.

1o)Make sure the knives are out of the reach of children ald teach tl-e knife safety

tips to prevent injury.

ll)CbHs ihu-11 .rer". cook in loose clothes and keep long hair tired back to avoid

catching fire.

12)Tum po1 huodl"" away from the front of the stove so that the children do not

grab them, and adults can't bump into them.

13)fripe up spills immediately and keep the floor dry_ so that no one slips and falls.

t+f ,fni vesseft containing cooked food/curries