GROUP GROUP RECOMMENDATIONSRECOMMENDATIONS

Nutrition and Food Nutrition and Food SafetySafety

Areas of concern

1. Ensuring nutritional adequacy 2. Ensuring Food Safety 3. Ensuring Palatability 4. Achieving Health Outcomes

Approach Proposed is to develop Standards and measurable criteria for each of the above four areas

This approach provides standardization but also flexibility and room for constant improvements

Enables all stakeholders to understand what is expected of them and to monitor support to achieve

NUTRITION STANDARDS

Food served on the plate has recommended amounts of calories and proteins

Salt used is iodized and fortifiedHalf of daily recommendation of greens are

met from the GreensDiversity of food ensures enough protective

food- essential fatty acids, micronutrients etc

Inclusion of local available resources Education and awareness to teachers,

children SMCs.

SAFETY STANDARD

Water has been tested for potabilityHygiene in process of food preparation,

distribution and servingHygiene and safe practices in process of food

procurement and storagePersonal hygiene of children (ensuring hand

washing)Process of preparation and distribution

ensures freedom from microbial contamination

Awareness regarding safe practices involving fire safety, pests and rodent control processes

PALATABILITY STANDARDS

Sample satisfaction surveyFood wastage Minimal

HEALTH OUTCOME STANDARDS

Aggregate scores of BMI (Body Mass Index) and anemia at Class room, Block and District level

(Facilitate mapping of Nutritionally Stressed Regions)

Nutrition counseling of families of moderately and severely malnourished children

Extra supplementation required for catch up is provided

Village Health and sanitation committee involved in facilitation and outcome monitoring

STANDARDS AND MEASURABLE CRITERIA

Hygiene in process of food preparation, distribution and serving

Example

Maximum score is 5 and minimum 0

Criteria Score Food handlers observe personnel hygiene 1Some standard procedures are followed 2 in preparation of food.Serving with clean ladles and not with 1bare hands Food is kept covered free from flies 1while distribution and serving

Monitoring team must spent a day in the facility and observe the entire process from preparation to serving

On other days VHSNC (village Health Sanitation Nutrition Committee) )would facilitate/ monitor

Process ensures freedom from bacterial contamination

Maximum score for the standard is 5 min minimum is 0

Criteria ScoreAll food is served hot and well cooked 1

All food is served within 2 hours of cooking 1

All food is served using clean utensils and plate 1

Water for drinking is boiled or chlorinated 1

Microbiological testing of food sample taken 1

at consumption point is desirable

FACILITATION AND MONITORING

Monitoring to be done by external agenciesVHSNC (village Health Sanitation Nutrition

Committee) to be involved, educated and motivated to facilitate this

Nearby technical support agencies may be designated help each block achieve the standard

Department must monitor actual progress in achieving the nutrient and safety outcomes