Guidelines & G.O.
MDM Policies & Guidelines
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MDM Policies and Guidelines
REVISED daily ration cost under Mid-Day Meal Programme for the year 2015-16
C O R R I G E N D U M to Centralized Kitchen Policy Guidelines
LPG connection to Schools for Mid-Day Meal Cooking
Information on construction of Kitchen-cum-Store in Mid-Day Meal
Revised daily ration cost under Mid-Day Meal Programme for the year 2015-16
Standard Operational Procedure (SOP) on Mid-Day Meal Rice procurement from FCI
Entitlement of Contractual appointees to Casual Leave and Maternity Leave engaged in MDM Programme
Replacement of Authorization of Joint Signatories under MDM Programme
N O T I F I C A T I O N on Centralized Kitchen on MDM Programme
C O R R I G E N D U M to Standard Guidelines for engagement of Cook-cum-Helpers under MDM Programme, Odisha
Standard Guidelines for engagement of Cook-cum-Helpers under MDM Programme, Odisha
MDM Contingency Plan
Direct E-transfer Cook-cum-Helper's honorarium from SPMU to their accounts
Quality Mid-Day Meal Protocol
Download Mid-Day Meal Guidelines, 2006
Guidelines for providing MDM to children of National Child Labour Project NCLP, 2011
Extension of MDM Programme to eligible Madarsas/Maktabs, 2008
Extension of MDM Programme to Upper Primary in EBBs, 2007
Students of EGS covered under MDM Programme, 2002
Strict adherence to decentralized guidelines enunciated by the State Government
Ration Cost for FY 2014-15 under MDM Programme
Ration Cost for FY 2013-14 under MDM Programme
Ration Cost for FY 2012-13 under MDM Programme
Best Innovative Practice in MDM Programme
Mid-Day Meal Management & Cooking
How To Design Kitchen-cum-Stores For MDM Programme
Guidelines for Engagement of CCHs & their revised honorarium
MDM (Odia) Guidelines
It is imperative to provide nutritious food to the school children uninterruptedly. The cooked noon meal should contain the prescribed calorie and protein requirement. All the stakeholders have important roles to play in providing wholesome meals without any disruption.
We have to overcome the following impediments which may stand in the way of providing meals:-
(i) Availability of cooking cost in the joint account opened in each school.
(ii) Supply of rice to the school point
(iii) Regularity in serving meals and adherence to weekly schedule of MDM
(iv) Procurement of prescribed cooking ingredients.
Release of funds from the Centre in time and ensuring availability of the same according to requirement at all levels solves a lot of problems in ensuring timely supply of hot cooked noon meal.
Fund flow mechanism:
Delay in releasing monetary assistance from the Centre to the State, from the State to the District and from the District to the Block and the School, as the case may be, deprives children of their right to food. All the agencies associated with the fund flow mechanism should leave no stone unturned in performing their assigned duties.
                           Director, Elementary Education is the controlling officer so far as financial transactions are concerned. He should draw the amount under different components of MDM Scheme for the districts according to their entitlements and deposit in the joint account opened in the SBI being operated by FA-Cum-Joint Secretary of the S&ME Deptt. and State Nodal Officer, (MDM), SPMU. It should take maximum 3 days for drawal and deposit in the joint account. On receipt of the amount the Nodal Bank at the State level i.e State Bank of India releases the fund to the districts through e-transfer the same day of the receipt. At district level, a joint account has been opened in the name of the DPC & Headquarters DI. The Headquarters DI (DDO) with the approval of the Collector should release the fund meant for each school of the Block through e-transfer according to the requirement within 3 days of the receipt. The BDO in turn should release fund meant for each school through e-transfer. At School level, joint account in the name of the HM & SHG/SMC/VEC has been opened.
Community support:
School managements should be encouraged to draw on the support of the community. SHG/ SMC/ VEC should be oriented on different aspects of the Scheme for effective programme implementation. The involvement of the community members in ensuring participation of children in a spirit of camaraderie and instilling values of equality and cooperation would be very valuable support to the implementation of the programme. The Janch committee members should visit school on regular intervals and check the quality and quantity of cooked food and procurement of cooking ingredients of reputed brand. SHG / SMC/ VEC should participate in the management of the programme. MTA ensures the quality of food. When there is problem in procurement of food stuff and in absence of solution at the school level, the matter is brought to the notice of the Panchayat (the Sarapanch/Chairperson/Mayor) to take corrective measures.
Role of Teachers:
Teachers should not be assigned responsibility that will impede or interfere with teaching learning. On no account, should the Headmaster or Teachers’ be involved in the procurement, cooking or implementation of the MDM Programme. However, they have to monitor the programme and should ensure that:
(i) Proper quality and quantity of food is being served to children as per the attendance on each day.

(ii) Entitlements of children are displayed at a prominent wall in the school.

(iii) Food is being cooked in a hygienic manner and children wash their hands before and after eating.

(iv) No stray animals etc. are allowed in the school premises at any time.

(v) Periodic health check-up of the cook-cum-helper is done.

(vi) The quality of food should be tested before it is served.

Safety and Hygiene Specifications:
Utmost care need be taken towards safety and hygiene aspects. Special attention must be paid to the following:
(i) Kitchen-cum-store is a vital part of the mid-day meal scheme. Kitchen-cum-stores should be separate from classrooms, preferably located at a safe distance. It should always be kept clean and should have adequate light and ventilation. It should have separate storage facility. On no account should kitchen-cum-stores have thatched roof or other inflammables like straw, bamboo and synthetic material. There should be a raised platform for cooking and arrangement for drainage and waste disposal.

(ii) Smokeless chullas should be used to the extent possible.

(iii) Fuel (kerosene / fuel wood / charcoal/ LPG) should be stored safely, so that there is no fire hazard.

(iv) Efforts should be made to discontinue the use of firewood as far as possible in the interest of environmental protection.

(v) If kerosene / gas is used for cooking, the cooking staff / agency should be specifically trained in safe handling of stoves, gas cylinders etc.

(vi) All cooks, helpers and other functionaries should also be trained in hygienic habits, for example, regular cutting of nails, washing hands and feet with soap before commencement of cooking/serving, etc.

(vii) Ingredients used for cooking, food grains, pulses, vegetables, cooking oil and condiments, should be free from adulteration and pest infestation, and should be used only after proper cleaning and washing.

(viii) Ingredients should be stored in proper containers, which should protect them from moisture, pests, etc.

(ix) Cooking and serving utensils should be properly cleaned and dried every day after use.

School Health Programme:
School Health Programme needs to be geared up intensively as it is an important component of MDM Scheme. District Nodal Agency have to ensure effective coordination for cook-cum-helper and the students with PHCs / CHCs for regular health check-up minimum twice a year. Adequate quantity of micro-nutrients, Iron, Folic Acid and Vitamin-A are recommended to be provided in convergence with the National Rural Health Mission. Steps should be taken to eradicate refractive errors by providing spectacles if required. Provision should be made for supplying de-worming tablets for the children twice a year. Health card for children should be adopted.
Grievance redressal:
All the functionaries associated with the implementation of the programme should give patient hearing of the grievances and take immediate corrective measures.
         A toll free number for School Students Helpline (18003456722) has been assigned for redressal of various complaints received from the students and the general public. The general public, the School Managing Committee, Women Self Help Group, Mothers’ Committee, Parents ‘Teachers’ Association and above all the students should make use of the toll free telephone.
Role of Voluntary Organization:
Efforts should be made for fruitful intervention of the Voluntary Organizations in the programme. The main areas of support would be as under:
Supply of cooked mid-day meal
Provision of resource support to the programme e.g.
(i) Training and capacity building
(ii) Monitoring and evaluation
(iii) Research
Regular monitoring of the programme and its Impact:
The Mid-Day Meal Programme needs to be monitored especially on 5 parameters:
(i) Regularity in serving meals and adherence to weekly menu.
(ii) Availability of food grain.
(iii) Availability of cooking cost.
(iv) Proper storage of food grain.
(v) Payment of honorarium to cook-cum-helper.
All functionaries i.e. Officers in charge of district, District Education Officers, District Project Coordinators, District Inspector of Schools, Block Resource Centre Coordinators, Sub-Inspector of Schools, Cluster Resource Centre Coordinators should visit schools at regular intervals to oversee the implementation of the programme and to visualize its impact. However, monthly target is fixed among the supervising officers to monitor the 5 parameters in schools:
CRCC = 15
S.I of Schools = 15
BRCC = 10
D.I of Schools = 05
DPC = 05
DEO = 05
CRCC and SI of Schools submit their monitoring reports to the BRCC and BRCC in turn compile the reports of all CRCCs and SI of Schools of his jurisdiction and submit the consolidated report along with his report to the DPC. The DPC sends the consolidated reports submitted by BRCCs and his report to the State Monitoring Tracking Cell. Similarly the DI of Schools and District Education Officers are required to furnish their monitoring reports to the State Monitoring Tracking Cell. The State Monitoring Tracking Cell compile all the reports district-wise and analyse all the 5 parameters for corrective action.
The members of Women Self Help Group / School Management Committee / Janch Committee/ Mother Teachers’ Association should play a vital role in ensuring quality and quantity of the cooked meal. Besides, they have to monitor the following aspects:
(i) Regularity in serving meals and adherence to weekly menu.
(ii) Availability of cooking cost
(iii) Availability of food grain
(iv) Proper storage of food grain
(v) Non-discrimination against children of weaker sections.
Appropriate institutions should be selected so as to evaluate the impact of the programme in regard to the nutritional status, regularity of attendance and improvement in retention and completion of Primary Eductation.