AP School Education Mid-Day Meal Scheme Guidelines for maintaining hygienic conditions, providing required mats for eating and measures to the taken in implementation of the scheme at district
and school level Instructions issued as per Rc.No.83/C3l2018 Dt.04.08.2018.
Proc.Rc.No. 12411\/tDMl2Ol8, Dt.2'8.2018 of the Commissioner of School Education, Andhra Pradesh, Ibrahimpatnam, Amaravathi'
All the Deputy Educational Offrcers/ Mandal Educational Officers in the District are drawn to the refeience read above wherein the Commissioner of School Education, Andhra pradesh, Ibrahimpatnam, Amaravathi are issued Guidelines for maintaining hygienic conditions, providing required mats for eating and measures to the taken in implementation of the scheme at
iirtri"t ia school level and they are aware that the Mid Day Meal proglamme is a flagship programme aiming at enhancing enrolment, retention and attendance and simultaneously impiouing nutritional levels among children studying in Govemment, Local Body and Govemmint-aided primary and upper primary schools and the Centres run under Education Guarantee sctreme lrcs;i (ATE) & NCLP schools. As a part of implementation of Mid-Day Meal Scheme, NGOs and Trusts are also get associated with Govemment in implementation of
the programme through centralized kitchen.
A workshop has b.:en conducted on MDM with the district teams on l1m and l2'n July 2018.
In this context, they are informed that during review of the scheme and at the time of field visirs/ inspection it is obserued that in mosl ofthe schools, the lollowing is the situation in implementation of MDM
Food is prepared in the open areas, under the trees and the children are eating there it.
The cool-cum-helpers ar- serving food sitting in varandah, students are standing in a line under the hot sun or shade of trees in the open for their tum to col'iect meals and having meals sitting on dusty mantle floors.
Further two to three childten are eating
from iingle plate which is unhygienic. Such practices are causing food contaminations
that includes bacteria, yeasts, viruses or parasites that'ale plesent in air, water and soil dirt etc. and lead to illnesses/sickness among students
The teachers are not getting adequately involved at the time of cooking and of serving of meals to the students and in ensuring systematic way ofcooking, delay and of quality of MDM at school Point.
The cooking areas and utensils, used for cooking and sen,ing meals, are not being
cleaned properly.
Demonstrable effort need to be made to enhance quality and quantity of food being
served to children.
The rationale in prescribing the Menu is not properly understood and the guidelines are
not being followed ProPerlY'
All stored raw materials and ingredients are not being stored in a proper preserved
space/area and clean containers.
Inadequate community participation in monitoring ofthe meals, prepared and served at the school point. For a programme like MDM, awareness and advocacy are of paramount importance.
In certain schools the name of male cooks are mentioned. The bank accounts of retired employees or husbands/ relatives ofcooks are provided.tbr payment ofcooking cost/honorarium.
and school level Instructions issued as per Rc.No.83/C3l2018 Dt.04.08.2018.
AP Mid-Day Meal Scheme Guidelines for maintaining hygienic conditions as per Rc.No:83
Proc.Rc.No. 12411\/tDMl2Ol8, Dt.2'8.2018 of the Commissioner of School Education, Andhra Pradesh, Ibrahimpatnam, Amaravathi'
All the Deputy Educational Offrcers/ Mandal Educational Officers in the District are drawn to the refeience read above wherein the Commissioner of School Education, Andhra pradesh, Ibrahimpatnam, Amaravathi are issued Guidelines for maintaining hygienic conditions, providing required mats for eating and measures to the taken in implementation of the scheme at
iirtri"t ia school level and they are aware that the Mid Day Meal proglamme is a flagship programme aiming at enhancing enrolment, retention and attendance and simultaneously impiouing nutritional levels among children studying in Govemment, Local Body and Govemmint-aided primary and upper primary schools and the Centres run under Education Guarantee sctreme lrcs;i (ATE) & NCLP schools. As a part of implementation of Mid-Day Meal Scheme, NGOs and Trusts are also get associated with Govemment in implementation of
the programme through centralized kitchen.
A workshop has b.:en conducted on MDM with the district teams on l1m and l2'n July 2018.
In this context, they are informed that during review of the scheme and at the time of field visirs/ inspection it is obserued that in mosl ofthe schools, the lollowing is the situation in implementation of MDM
Food is prepared in the open areas, under the trees and the children are eating there it.
The cool-cum-helpers ar- serving food sitting in varandah, students are standing in a line under the hot sun or shade of trees in the open for their tum to col'iect meals and having meals sitting on dusty mantle floors.
Further two to three childten are eating
from iingle plate which is unhygienic. Such practices are causing food contaminations
that includes bacteria, yeasts, viruses or parasites that'ale plesent in air, water and soil dirt etc. and lead to illnesses/sickness among students
The teachers are not getting adequately involved at the time of cooking and of serving of meals to the students and in ensuring systematic way ofcooking, delay and of quality of MDM at school Point.
The cooking areas and utensils, used for cooking and sen,ing meals, are not being
cleaned properly.
Demonstrable effort need to be made to enhance quality and quantity of food being
served to children.
The rationale in prescribing the Menu is not properly understood and the guidelines are
not being followed ProPerlY'
All stored raw materials and ingredients are not being stored in a proper preserved
space/area and clean containers.
Inadequate community participation in monitoring ofthe meals, prepared and served at the school point. For a programme like MDM, awareness and advocacy are of paramount importance.
In certain schools the name of male cooks are mentioned. The bank accounts of retired employees or husbands/ relatives ofcooks are provided.tbr payment ofcooking cost/honorarium.
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