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223 MDM QUALITY PROTOCOL

The document outlines the quality protocols for the PM Poshan (Mid Day Meal) program in Balangir District, emphasizing the importance of providing hygienic and nutritious food to students. It details specific guidelines for purchasing, storing, and checking the quality of food items, including eggs, and mandates daily checks by school staff. The document calls for all Block Education Officers to ensure adherence to these protocols to prevent any lapses in food quality and hygiene.

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3 views

223 MDM QUALITY PROTOCOL

The document outlines the quality protocols for the PM Poshan (Mid Day Meal) program in Balangir District, emphasizing the importance of providing hygienic and nutritious food to students. It details specific guidelines for purchasing, storing, and checking the quality of food items, including eggs, and mandates daily checks by school staff. The document calls for all Block Education Officers to ensure adherence to these protocols to prevent any lapses in food quality and hygiene.

Uploaded by

naghemanta45
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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DISTRICT' EIXICATIOI\ OFFICE, BALA|{GIR

Bistriet Project Management tInit, MDM


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,cqi ri L.);-ty "{T'.E:4
iMtt;:t} $q:hrle^r'r*;

T'o
All Blocl( Eclucaticr"i Of firJer
aj'Balangir District.

Swb:- Quality of PM Poshan (Mid Day 1\4eai) Protocol.

S ir,
The pM poshan (Mid Day Meal) is the largest nutrition programme of the country.
The objectives of MDM programme would be served, if students receive the quality food
in
health of
hvgienic colclitions. Any deviation in this regard will have adverse impact on the
in
tlre chilclren. The followiirg inlcrn,ation is to be circulated at every level and discussed
ck:tail to el'rsllre adherenct to t"{ooil clualiiy of MDM'
i. Dal. Soya Churrlt" lo,rizecl Salt, Concliments and Cooking Oil shall be purchased on a
weekiy basis ip packets having ISI mark and not in loose quantity & it shatl be stored
in
air tiglit ioltiaittc,'.
Z Storage area shail be fiee irom rats I rodents / pests / spider webs / cockroaches
etc.

3 Eggs are to be procured i;n the clay' of Consumption or one day before. The
quality of
eggs is to be clreci<ei1 by Liipping in the water Rotten eggs do not sink. They float in
the

rvater but good qLrairty Jggs sirrl' and lie flat at the bottom. Rotten eggs are to be
d iscardcd.
4" Every, day the ration I ingredients is to be checked by Head Master before it is given to
and
the Cook cum Helper. The Cook Cum Helper shall be vigilant about the cleanliness
hygiene before cOoking, clilring cooking, during serving of the meals.
before
5 Every day, the cgolieri food is to be tasted by two teachers and Cook Cum Helper
it is serveci io tirc ciriii:rei'i. T.lre test checking teachers and CCH shall sign on the register
maiirtained fbr thr prililosr on daiiy basis'
lience, you are requestecl to infbrm the HMsiPrincipals of all MDM running schools
ol' r,our" btock to take appr*priate steps to ensure smooth distribution of MDM &
take

personai dilrgence il slliiervi'ie the qLiality. quantity' health & hygiene with regards
to Mid
Day Meal and be respollsitrle icr lapsfis,

Yours

District
DNO DPMT]MDM,

(MDM), Bhubaneswar / Balangir


for fuvolir cf l<ind lnforr"r:ati*n.

District
DNO DPMLJ MDM.

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