Workers at noon meal centres, and anganwadi were asked to maintain quality by strictly following rules. T. Anuradha, District Designated Officer, Tamil Nadu Food Safety and Drug Administration Department told The Hindu that there were more than 2,200 noon meal centres, and 1,700 anganwadi in the district.
The cooking staff were already trained on the method of preparing food, and ways to ensure cleanliness at the centres.
She said that the first-in first-out method should be followed in using the ingredients so that products that have passed the expiry date were not used.
Workers should check the manufacturing date, and expiry date of each product they used to prepare food. They should purchase only fresh vegetables.
“Eggs should tested for quality by dipping in cold water. Egg that floats in water is rotten and it should not be used,” she added.
Samples of all food items should be preserved for a day. Workers should not have any skin diseases, and they should wash their hands before cooking.
They should get a certificate from the department, she added.
On Friday, Food Safety Officers inspected a noon meal centre at Guhai. Workers were given instruction on handling food, and serving it to students.
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