PM SHRI GGSSS SAMPLA

**Standard Operating Procedures (SOPs) for the Mid-Day Meal Program at PM Shri GGSSS Sampla School**

1. **Menu Planning:**
   - The menu will be planned by a designated nutritionist in consultation with school authorities, taking into account nutritional requirements, dietary preferences, and seasonal availability of ingredients.
   - The menu will include a variety of food items from different food groups to ensure a balanced diet, including cereals, pulses, vegetables, fruits, and dairy products.
   - Special consideration will be given to catering to the dietary needs of students with specific health conditions or religious/cultural dietary restrictions.

2. **Food Procurement:**
   - Food items will be procured from reliable and certified suppliers to ensure quality and safety standards.
   - Regular inspections and quality checks will be conducted on incoming food items to verify freshness, cleanliness, and adherence to food safety regulations.

3. **Food Preparation:**
   - Food preparation will be carried out in a designated kitchen facility equipped with adequate cooking appliances, utensils, and storage facilities.
   - All kitchen staff will undergo training in food hygiene, sanitation, and safety practices to maintain cleanliness and prevent contamination.
   - Standard recipes and portion sizes will be followed to ensure consistency in meal preparation and nutritional content.

4. **Hygiene and Sanitation:**
   - Strict hygiene protocols will be followed at all stages of food handling, including washing, cutting, cooking, and serving.
   - Surfaces, utensils, and equipment will be cleaned and sanitized regularly to prevent cross-contamination and foodborne illnesses.
   - Kitchen staff will wear appropriate protective gear, including gloves and aprons, while handling food, and adhere to personal hygiene practices.

5. **Meal Serving:**
   - Meals will be served in clean and designated eating areas within the school premises, ensuring adequate seating arrangements and proper ventilation.
   - Serving utensils and containers will be cleaned and sanitized before each use to maintain hygiene standards.
   - Portions will be distributed equitably to all students, regardless of their background or socioeconomic status, to ensure inclusivity and fairness.

6. **Monitoring and Evaluation:**
   - Regular monitoring and evaluation of the Mid-Day Meal Program will be conducted to assess its effectiveness, identify areas for improvement, and ensure compliance with established standards.
   - Feedback from students, parents, teachers, and other stakeholders will be solicited and incorporated into decision-making processes to enhance the program's quality and relevance.
   - Any issues or concerns related to the program's implementation will be promptly addressed and resolved through transparent communication and collaborative problem-solving.

7. **Record-Keeping and Documentation:**
   - Detailed records will be maintained on food procurement, menu planning, meal preparation, serving, and consumption to facilitate accountability and traceability.
   - Any incidents or deviations from standard procedures will be documented and reported to the relevant authorities for investigation and corrective action.

By adhering to these SOPs, we are committed to ensuring the safety, quality, and nutritional integrity of the Mid-Day Meal Program at PM Shri GGSSS Sampla School, thereby contributing to the overall well-being and academic success of our students.