AP MID DAY MEALS TEST:
Entry of Cook-cum-Helpers (CCH) in schools:
All CCH should be properly educated about the dangers of COVID and precaution measures to be taken for COVID by the headmasters and parents committee.
All CCH to also give a self-declaration with regard to the wellness of self and family
members before starting their work in school.ap mid day meals
Thermal scanning of the CCH may be carried out at the entry of the school to check
the temperature. The temperature may be recorded on a daily basis. ap mid day meal
The CCH must sanitize/wash their hands for a minimum of 40 seconds upon entering in
the school following the prescribed methods Wearing a face cover/mask will be mandatory during cleaning, washing, cutting, cooking, and serving of meals. If handmade face covers are used, it should be ensured they are washed daily.ap mid day meals
Nail polish should not be worn because they can become foreign bodies and may
compromise on food safety.ap mid day meals
No watches, rings, jewelry, or bangles should be worn during cooking, serving and
distribution, as there is a danger of contamination of product.
Spitting and nose blowing should be strictly prohibited within the premises by CCH
or any other person during school hours and especially while handling food.
The CCHs should be asked to wear adequate and suitable clean protective apron.
and headgear for covering hair and gloves. It must be ensured that the CCHs at
Workwear includes only a clean protective apron and head covering.ap mid day meals
The CCHs should wash their hands at least each time work is resumed and whenever
contamination of their hands has occurred, e.g. after coughing/sneezing, visiting
toilet, using the telephone. Handwashing time should be a minimum of 40 seconds.
CCH must be cautious to avoid certain hand habits—e.g., scratching nose, running
fingers through hair, rubbing eyes, ears and mouth, scratching beard, scratching parts of bodies etc.ap mid day meals
GOT 88&97 MDM TEST
Time left: 20:00
Results
Name:
District:
| Marks Scored | Time Used (min:sec) | Percentage |
|---|---|---|
Response Sheet
Cleaning of utensils for cooking and serving of MDM:
Cleaning accessories such as cloths, mops and brushes carry a very high risk of cross
contamination. They must therefore be thoroughly washed, cleaned and dried after
use.ap mid day meals
Cleaning accessories used in the cooking area should not be used in other parts of
the kitchen.ap mid day meals
Sun drying of the cleaning accessories in a clean and tidy place should be done.
Tables, benches and boxes, cupboards, glass cases, etc. should be clean and tidy.
Cooking utensils and crockery should be clean and in good condition. These should
not be broken/chipped. ap midday meals
All kitchen utensils and devices should be washed and sun-dried before using.
Preferably use hot water (above 60 degrees Celsius) for washing and sanitizing. Clean cloths should be used for wiping utensils, wiping hands and for clearing
surfaces. Cloth used for floor cleaning should not be used for cleaning surfaces of
tables and working areas and for wiping utensils. ap mid day meals
Leftovers or crumbs from plates or utensils should be removed into dustbin by using
cloth or wiper. Every utensil or container containing any food or ingredient of food
should at all times be either provided with a properly fitted cover/lid or with a clean
gauze net or other material of texture sufficiently fine to protect the food completely
from dust, dirt, flies, and other insects.ap mid day meals