MINISTER IOF THE STATE IN THE MINISTRY OF HUMAN RESOURCE DEVELOPMENT SHRI ARJUN SINGH)
(a) to (f): A statement is laid on the Table of the Sabha.
Statement referred to in reply to Parts (a), (b), (c), (d), (e) & (f) of
the Lok Sabha Starred Question No. 96 for answer on 28.11.2006 asked by
Shri Hemlal Murmu and Shri Tek Lal Mahto regarding Mid-day Meal Scheme
(a), (b), (c) & (d): Fifteen State Governments, namely Arunachal
Pradesh, Bihar, Chhattisgarh, Goa, Gujarat, Haryana, Himachal Pradesh,
Jammu & Kashmir, Karnataka, Kerala, Maharashtra, Rajasthan, Sikkim,
Tripura and Tamil Nadu have informed that no incidents of death have
occurred due to consumption of mid-day meal. However the following
States have reported that children have taken ill due to consumption of
mid-day meal:-
Karnataka: 1242 children were taken ill in 34 schools. The cooks
who were found to be negligent were removed and new
cooks appointed.
Maharashtra: 208 children fell ill in four districts (temporary
uneasiness and vomiting sensation). After enquiry,
in Jalgaon district, an FIR was filed.
Rajasthan: 10 children were reported ill in Rajasmand;
appropriate steps were taken to terminate the
services of the cook and transfer the Head Master
and Teachers concerned.
In Karauli district 61 children were affected.
Disciplinary action has been initiated against the
Block Development Officer, Additional Chief Executive
Officer of Zila Parishad and School Head Master and
Teacher.
Tamil Nadu: 77 children were taken ill in Muttavakkam Panchayat
Union Primary School of Kancheepuram district.
Forensic test revealed that the toor dal used for
cooking contained fungus, the presence of which
rendered the food unfit for human consumption. The
Nutrition Meal Organizer, Cook and Assistant were
placed under suspension for negligence.
Information from remaining 13 States is being collected.
States have been advised to take following important measures to
check recurrence of such incidents:-
(i) Construction of pucca Kitchen-cum-store so that mid-day meal is
prepared in hygienic environment;
(ii) Kitchen-cum-store to be kept clean and dry. There should be
adequate light, proper ventilation and arrangement for drainage and
waste disposal;
(iii) Safe storage of fuel (kerosene/fuel wood/charcoal/LPG, etc.).
Cooking staff/agency trained appropriately in safe handling of stove,
gas cylinders, etc.
(iv) Appropriate training to cooks, helpers and other functionaries
about hygienic habits.
(v) Foodgrains should be lifted from Food Corporation of India (FCI)
depot after joint inspection by a team consisting of FCI and nominee of
the State Government. Only Fair Average Quality of foodgrains should be
accepted by the State agencies.
(vi) 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;
(vii) Ingredients should be stored in proper containers, which
should protect them from moisture, pests, etc.
(viii)Cooking and serving utensils should be properly cleaned and
dried every day after use.
(ix) Support of community members be solicited to ensure that children
wash their hands with soap before eating, use clean plates and rinse
their hands and mouth after eating.
(e) & (f): Revised Guidelines were issued to States in September,
2006. The main features of the Guidelines are as follows:-
(i) Provision of mid-day meal with nutritional norm of 450 calories and
12 grams of protein.
(ii) In addition to free foodgrains and transport subsidy, assistance
for cooking cost as per following:-
(a) States in North- :- @Rs. 1.80 per child per
Eastern Region school day, provided the
State Govt. contributes a
minimum of 20 paise
(b) For Other States & :- @Rs. 1.50 per child per
UTs school day provided the
State Govt./UT Admn.
Contributes a minimum of 50
paise
(iii) Assistance for construction of kitchen-cum-store up to a
maximum of Rs. 60,000 per unit.
(iv) Assistance for kitchen devices @Rs. 5,000 per school.
