final technical report / rapport technique final …3. small millet recipe preparation training to...
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FINAL TECHNICAL REPORT / RAPPORT TECHNIQUE FINAL
ANNEX 2.11 A PHOTO ESSAY ON INTERVENTIONS TO
SUPPORT PUSHCART MILLET PORRIDGE VENDORS
TAMIL NADU DHAN Foundation;
;
© 2018, DHAN FOUNDATION
This work is licensed under the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/legalcode), which permits unrestricted use, distribution, and reproduction, provided the original work is properly credited.
Cette œuvre est mise à disposition selon les termes de la licence Creative Commons Attribution
(https://creativecommons.org/licenses/by/4.0/legalcode), qui permet l’utilisation, la distribution et la
reproduction sans restriction, pourvu que le mérite de la création originale soit adéquatement reconnu.
IDRC Grant / Subvention du CRDI: 108128-002-Scaling Up Small Millet Post-Harvest and Nutritious Food Products (CIFSRF Phase 2)
A photo essay on interventions to support Pushcart Millet Porridge
Vendors, Tamil Nadu
I Capacity building for Pushcart Millet Porridge Vendors
1. Training on food safety and hygiene practice for porridge vendors, Salem, Tamil Nadu
2. Interaction between FSSAI officer and PMPVs, Madurai, Tamil Nadu
3. Small millet recipe preparation training to porridge vendors, Madurai, Tamil Nadu
II Improving food safety and hygiene
a. Personal hygiene
Mr. Sathyamoorthy, Madurai Mrs. Ganeshwari, Madurai
2.1.2 Maintaining personal hygiene like bathing, washing hands, trimming fingernails, and using clean cloths
2.1.1Using apron
b. Food hygiene
2.2.1 Using water can with tap 2.2.2 Washing hands in a separate place
Mr. Murugan Koozh Kadai, Madurai Mr. Desiguraja Koozh kadai, Madurai
Mr. Murugan, Madurai Mr. Ranjith, Salem
2.2.3 Serving side-dishes on their own instead of letting the consumer to serve themselves
2.2.4 Wasing the used vessels
away from the pushcart
Mr. Valli, Madurai Mr. Tamil selvi, Salem
2.2.7 Keeping the work place clean
Mr. Chinnu, Madurai
2.2.8 Food preparation environment hygiene
The food should be prepared in a clean place sheltered from sun, dust and wind,
and far from all sources of contamination, such as solid waste, domestic animals,
insects, rodents, etc.
2.2.5 Covering side-dishes to protect them from flies and dust
2.2.6 Using scoop to avoid contact
2.2.9 Cart hygiene
2.2.9.1. Fixing stainless sheet for ease of cleaning
Mr. Desinguraja, Madurai
2.2.10 Dispose the waste away from work place
Uzhavan Unavagam, Salem, Tamil Nadu
III Interfacing with government
3.1Registering with Food Safety and Standards Authority of India (FSSAI)
Pandiyammal FSSAI Registration Certificate
3.2 Enrolling with biometric card registration for street vendors
Sivakumar’s Biometric card
3.3 Enrolling in labour welfare scheme for unorganised workers
16 Porridge vendors registered under labour welfare scheme
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Annexure
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IV Improving the image of PMPVs
4.1 Displaying certificates & oaths
Mr. Desinguraja, Madurai
4.2 Displaying name board with message on the health benefits of small millets
Mrs. Valli, Krishnagiri
4.3 Supporting material offered to PMPVs
4.3.1 Do’s & Don’ts for Pushcart Millet Porridge Vendors
4.3.2 Poster on health benefits of small millets 4.3.3 Porridge Vendor Oaths
V Improving the infrastructure of PMPVs
Mrs. Saroja unit, Madurai Mr. Bose, Madurai
5.3 Support to repairing vehicle
Before After
Mrs. Kalaiselvi with her renovated cart
5.2 Support for purchasing utensils 5.1 Introduction of umbrella
VI Diversification of product line
6.1 Diversification to tender coconut
Mr. Sathyamoorthy unit, Madurai
6.3 Diversification to sarbath
Mr. Murugan, Madurai