FACILITATORS GUIDE

BOOK ON FOOD, FOOD

SAFETY AND HYGIENE

MEASURES IN ICDS

N a t i o n a l I n s t i t u t e o f P u b l i c C o o p e r a t i o n a n d C h i l d

D e v e l o p m e n t

Contents

Sl. No. Topic

Page No

1 Food for Healthy Living

1

2 Food Hazards and Foodborne diseases/illnesses

19

3 Food Adulteration

31

4 Ensuring Food Safety and Quality Management System

39

5 Food Laws and Standards

43

6 ICDS – An Introduction

47

7 Supplementary Nutrition in ICDS

54

8 Bal Swachhta Mission and ICDS

66

9 Food Handling And Safety Measures In Supplementary Nutrition

Programme

Step 1: Purchasing or Procurement Step 2: Food Processing and Packaging of Take Home Ration (THR) Step 3: Transportation of Raw Ingredients/ Processed Food Step 4: Distribution of Raw Ingredients/ Processed at AWC Step 5: Storage Step 6: Preparing and cooking Food Step 7: Distribution of Supplementary Nutrition Step 8: Disposal of Leftovers

81

10 Roles and Responsibilities of ICDS Functionaries in Ensuring Food Safety and Handling Emergencies

103

11 Food Analysis and Role of Food and Nutrition Board in Ensuring Food Safety in ICDS

114

List of Tables

Sl. No. Table Page No

1.1 Sources and Functions of Essential Nutrients 7

1.2: Indicators of Nutritional Status in Children 9

1.3 Anaemia 11

1.4 Vitamin A Deficiency 12

1.5 Iodine Deficiency Disorders (IDD) 13

1.6 Signs and Symptoms, Prevention and Control of Common Childhood Diseases 17

3.1 Intentional Adulteration 34

5.1 Penality under Food Safety and Standard Act, 2006 46

6.1 Core Services under Restructured ICDS 50

7.1 All India Status of ICDS Scheme as on 31.12.2014 54

7.2 Categories of Beneficiaries under ICDS and Supplementary Nutrition 55

7.3 Nutritional Norms - Recommended for ICDS SNP Beneficiaries 56

7.4 Revisions in the Financial and Nutritional Norms Over the Years 58

7.5 Hot Cooked Meal in Various States 60

7.6 Morning Snack in Various States 62

7.7 Take Home Ration in Different States 63

8.1 Five Common Ways Germs are Spread 73

11.1 Analytical Parameters for Supplementary Nutrition 119

List of Figures

Sl. No. Figure Page No

1.1 Balanced Diet for Healthy Living 1

1.2 Functions of Food 2

1.3 Food Security and its Three Pillars –Availability, Access and Utilization 4

1.4 Food Groups 5

1.5 Calories from Carbohydrates, Protein and Fat 6

1.6 Importance of Vitamins and Minerals 8

1.7 Spectrum of Iodine Deficiency Disorders (IDD) 14

1.8 Malnutrition and Diarrhoea Cycle 16

2.1 Potential Means of Contamination of Food 19

2.2 Hazards in Food 20

2.3 Microbiological Hazards 22

2.4 People more likely to Develop Foodborne Illnesses 24

2.5 Symptoms of Foodborne Illnesses 25

2.6 Modes of Transmission of Food borne illnesses 26

2.7 Disease Agents for Foodborne Illnesses 27

3.1 Stages of Occurrence of Food Adulteration 32

3.2 Types of Food Adulteration 33

4. 1 Concept of Farm to Table 39

4.2 Seven Principles of Hazard Analysis and Critical Control Point 40

6.1 Anganwadi Centre 47

6.2 Services under ICDS 48

6.3 Core Services under Restructured ICDS 51

6.4 Institutional Arrangements under ICDS Mission 53

7.1 Type of Supplementary Nutrition under ICDS 56

7.2 Allocation of Food Grains under Wheat Based Nutrition Programme 65

8.1 Factors for Addressing Changes in Hygiene Behaviour 67

8.2 Swasthya Concept 68

8.3 No Entry to Insects and Rodents 69

8.4 Proper Way of Washing Hands 74

8.5 Treatment, Handling and Storage of Drinking Water 76

8.6 The f-diagram 79

9.1 Hazard Analysis and Critical Control Point chart for Meetha Dalia 101

9.2 Hazard Analysis and Critical Control Point chart for Khichri 102

11.1 Infrastructure of Food and Nutrition Board 122

List of Annexures

Sl. No. Topic Page No

1.1 Allocation of Food Grains to States /UTs in order to Meet the Nutritional Standards Specified in NFSA 2013 during 2014-15

125

1.2 The Revised Recommended Dietary Allowances for Indians – 2010 131

2.1 Pathogenic Bacteria causing Major Food Poisoning Outbreaks 132

2.2 Common Foodborne Viruses include Hepatitis A and Norwalk Virus 133

2.3 Common Foodborne Parasites 134

2.4 Foodborne Intoxications 135

2.5 Toxic Effects of some Metals and Chemicals 136

2.6 Fungal Contamination and Foodborne Diseases 137

3.1 Detection of a Few Common Adulterants in Foods- Part 1, FSSAI 138

5.1 Food Safety and Standard Laws 160

7.1 Status Report of ICDS 164

7.2 Supplementary Nutrition Guidelines Issued by GOI 166

7.3 Guidelines Endorsed by the Hon’ble Supreme Court vide its Order dated 22.4.2009 on Supplementary Nutrition in ICDS

176

7.4 Cost Calculation for Beneficiaries under Categories of Supplementary Nutrition 184

7.5 Different Recipes for Supplementary Nutrition by Various States 186

8.1 The Existing Model of AWC from few States 296

9.1 Strict Implementation of the Feeding Norms Prescribed by GOI while Providing Take Home Ration under ICDS Scheme 26th September 2014

299

9.2 Checklist for Keep Clean Schedule for AWC 303

10.1 Time bound guidelines for ensuring the quality and hygiene standard of foods under Supplementary Nutrition Programme (SNP) of ICDS scheme

305

10.2 Monitoring Checklist for AWC 307

11.1 Food Safety and Standards (Laboratory and Sample Analysis) Regulations, 2011

309

11.2 List of accredited Food Testing Laboratories notified by FSSAI for Analysis of Food samples

317

11.3 List of Community Food and Nutrition Extension Units and Quality Control Laboratories

331

List of Abbreviations

ANC Ante Natal Check up

ANM Auxiliary Nurse Midwife

APLAC Asia Pacific Laboratory Accreditation Cooperation

ASHA Accredited Social Health Activist

ARI Acute Respiratory Illness

AWCs Anganwadi Centres

AWH Anganwadi Helper

AWW Anganwadi Worker

BCC Behaviour Change and Communication

BMOH Block Medical Officer of Health

CDPO Child Development Project Officer

CFNEUs Community Food and Nutrition Extension Units

CHC Community Health Centre

CMOH Chief Medical Officer of Health

CPI-RL Consumer Price Index for Rural Labourer

CSIR Council of Scientific & Industrial Research

D/o F & PD Department of Food and Public Distribution

DPO District Project Officer

ECCE Early Childhood Care and Education

ECCED

Early Childhood Car Education and Development

FCI

Food Cooperation of India

FIFO First In First Out

FNB Food and Nutrition Board

FPO

Food Product Order

FSSAI

Food Safety and Standard Authority of India

FSS Act Food Safety and Standards Act, 2006

GHP

Good Hygienic Practices

GMP

Good Manufacturing Practices

GOI Government of India

HACCP

Hazard Analysis and Critical Control Point

HCM Hot Cooked Meal

ICDS Integrated Child Development Services

ICMR

Indian Council of Medical Research

IDD Iodine Deficiency Disorder

IEC

Information, Education and Communication

IFA Iron and Folic Acid

ISO

International Organization for Standardization

IPC Inter Personal Counseling

IYCF Infant and Young Child Feeding

MCPC Mother and Child Protection Card

MFPO

Meat Food Products Order

MO Medical Officer

MWCD Ministry of Women and Child Development

NABL

National Accreditation Board for Testing and Calibration Laboratories

NFSA National Food Security Act

NNMB

National Nutrition Monitoring Bureau

NRC Nutrition Resource Centre

NRHM National Rural Health Mission

ORS Oral Rehydration Solution

PHC Primary Health Centre

PRIs Panchayati Raj Institutions

RDA

Recomended Dietary Allowances

RTE Ready To Eat food

SHC Sub Health Centre

SNP

Supplementary Nutrition Programme

SHGs

Self Help Groups

THR Take Home Ration

VHND Village Health and Nutrition Day

VHSNC Village Health Sanitation and Nutrition Committee

WBNP

Wheat Based Nutrition Programme

1

CHAPTER - 1

FOOD FOR HEALTHY LIVING

Life cannot exist without food. Food is one of the basic needs of human beings and is a major

determinant of health, nutrition and productivity of the population. Food plays a vital role in maintaining

proper health, to meet our body’s basic needs for growth, development and function and also helps to

prevent and cure many ailments.

Figure 1.1: Balanced Diet for Healthy Living

2

FUNCTIONS OF FOOD

Food helps in mental and physical growth of all human beings during developmental stages of life (new

born child, pre-school child, growing adolescent, pregnant women, or elderly persons). Three

parameters which are of utmost importance and are major issues in undermining nutrition and health of

people are:

A. Food Security

B. Food Quality

C. Food Safety

Figure 1.2: Functions of Food

3

Along with food security, it is essential to ensure the ‘wholesomeness’ of food. Wholesomeness has

two important dimensions. Firstly, food should be of good nutritive value so as to provide the nutrients

required for normal body functions; equally important is that food should be free from contamination of

toxic agents and microbes, which would undermine health and

cause disease.

FOOD SECURITY

Ensuring food security ought to be an issue of great importance for a country

like India where more than one-third of the population is estimated to be

absolutely poor and one-half of all children are malnourished in one way or

another. The Indian National Food Security Act, 2013 (also Right to Food

Act), enacted as a law in September, 2013 is “An Act to provide for food and

nutritional security in human life cycle approach, by ensuring access to

adequate quantity of quality food at affordable prices to people to live a life

with dignity and for matters connected therewith or incidental thereto”.

Box: 1 Food Security

The FAO defines Food Security as “when all people, at all times, have physical, social and

economic access to sufficient, safe and nutritious food that meets their dietary needs and

food preferences for an active and healthy life”.

The WHO outlines three pillars on which food security is built:

Food Availability: sufficient quantities of food available on a consistent basis.

Food Access: having sufficient resources to obtain appropriate foods for a nutritious

diet.

Food Utilisation: appropriate use based on knowledge of basic nutrition and care, as

well as adequate water and sanitation.

4

Box: 2 The National Food Security Act 2013- Salient Features

Gives right to subsidised food grains to 67 percent of India's 1.2 billion people

Seventy five percent of rural and 50 percent of the urban population entitled to five kg food grains per month at Rs. 3, Rs. 2, Rs. 1 per kg for rice, wheat and coarse grains, respectively.

The work of identification of eligible households has been left to the states

Pregnant women and lactating mothers entitled to nutritious meals and maternity benefit of at least Rs. 6,000 for six months

The central government will provide funds to states in case of short supply of food grain

The state governments will provide food security allowance to the beneficiaries in case of non-supply of food grain

Public distribution system to be reformed

The eldest woman in the household, 18 years or above will be the head of the household for the issue of the ration card. There will be state and district level redressal mechanisms.

Figure 1.3: Food Security and its three pillars –Availability, Access and Utilization

5

Food security which seeks to end starvation cannot be guaranteed merely by the provision of a

certain quantity of grain to each family but by ensuring that every grain that is distributed is

wholesome and nourishing, and not noxious.

FOOD QUALITY

Humans need a wide range of nutrients to lead a healthy

and active life. Nutrients obtained through food have vital

effects on growth and development, maintenance of

normal body functions, physical activity and health. A

balanced diet with nutritious food is thus needed to sustain

life and activity. A balanced diet is one which contains

different types of nutrients in such quantities and

proportions that the daily needs for energy, protein and

minerals are met for proper growth, development and

maintenance of the body processes. The nutrients required

by our body, their functions and major sources are listed in Table 1.1.

Box : 3

The Supplementary Nutrition Programme under ICDS and the National

Food Security Act (NFSA), 2013

The Supplementary Nutrition Programme under ICDS has become a legal entitlement under the National Food Security Act (NFSA), 2013 which has been enacted on 10.9.2013. Section 4, 5 and 6 of the National Food Security Act 2013 pertain to nutritional support to pregnant and lactating mothers, nutritional support to children and prevention and management of child Malnutrition. Draft Rules framed under the National Food Security Act (pertaining to ICDS) are

placed at Annexure1.1.

Figure 1.4: Food Groups

6

A balanced diet can easily be achieved through a blend of the following food groups:

Cereals and Millets

Pulses and Legumes

Vegetables (Green leafy vegetables, Roots and tubers and other vegetables)

Fruits

Milk and Milk products

Meat, Fish and Poultry

Sugar and Jaggery

Fats and Oils

Nuts and oilseeds

Water

BALANCED DIET

Figure 1.5: Calories from Carbohydrates, Protein and Fat

7

Table 1.1: Sources and Functions of Essential Nutrients

Nutrients Sources Functions

Carbohydrates-

simple and

complex

Cereals, millets, roots and tubers

such as potatoes, sweet potatoes,

yam, tapioca, colocasia (arbi),

sugar and jaggery.

Supply energy to the body

(4 Kcal/g).

Proteins

Pulses and legumes, milk, cheese,

curd, nuts and oilseeds, meat,

liver, fish and egg

Builds and repair body tissues,

muscles and vital fluids like blood

Helps in formation of substances

that help in digestion and fight

infections

Provide energy (4 Kcal/g).

Proteins from animal sources

provide essential amino acids

Fats Butter, ghee, vegetable oils and

fat, oilseeds and nuts

Provide essential fatty acids

Help in absorption of fat soluble

vitamins (A, D, E and K)

Serve as a rich source of energy,

providing 9 Kcal/g.

Vitamins and

Minerals

(Protective

foods)

Green leafy and yellow vegetables

(e.g. spinach, cabbage, carrots and

pumpkin), fresh fruits, yellow and

red fruits, milk and milk products

and fortified foods

Essential for numerous body

processes and maintenance of

various body structures.

Helps keeping the body healthy by

building immunity

8

Figure 1.6: Importance of Vitamins and Minerals

9

Child Malnutrition

The main underlying preconditions that determine adequate nutrition are food, health and care. The

degree of an individual's or a household's access to these preconditions affect how well they are

nourished and it also depends upon:

Food quantity and quality

Health and Sanitation Environment

Social and Care Environment Child malnutrition is the single biggest contributor to under-five mortality due to greater susceptibility to

infections and slow recovery from illness. Indicators of health and nutritional status of Children are as

mentioned in Table 1.2.

NFHS-National Family and Health Survey RSOC- Rapid Survey on Children

Nutritional Status in Children

Sl. No

Indicator NFHS 3 (2005 – 06)

RSOC data (2013-14)

1 Stunting in children (0 - 5 years) (Less height for age)

48% 39.0%

2 Wasting in children (0 - 5 years) (Less weight for height)

20% 15.0%

3 Underweight in children (0 - 5 years) (Less weight for age)

43% 29.0%

Table 1.2: Health and Nutrition Status of Children in India

10

Children who do not reach their optimum height or consistently experience weight loss during childhood

are affected in the long term in numerous ways. They do not reach their optimum size as adults (and so

may have less physical capacity at work), their brains are affected (resulting in lower IQs) and they are

at greater risk of infection (which kills many children during their early years). Child malnutrition impacts

on education attainment. The degree of cognitive impairments is directly related to the severity of

stunting and iron deficiency anaemia. Child malnutrition thereby impacts economic productivity.

Micronutrient intake among children is low and nutritional deficiencies like iron deficiency anemia,

vitamin A deficiency and iodine deficiency disorders are major public health problems in India.

Nutritional deficiencies and their prevention are mentioned in Table 1.3, Table 1.4 and Table 1.5

respectively.

11

Nutritional Deficiencies and their Prevention

Table 1.3 Anaemia

Causes

Insufficient intake of iron-rich foods

Low absorption of iron in body

Worm infestation

Frequent episodes of malaria

Loss of blood through menstrual bleeding in adolescent girls and women

Symptoms

Pale skin

Gets tired very easily & fatigue

Shortness of breath

Headache

Dizziness or lightheadedness

Cold hands and feet

Brittle nails

Poor appetite

Uncomfortable tingling or crawling feeling in legs (restless legs syndrome)

Prevention

Eat foods that are rich in iron and protein such as green leafy vegetables (spinach,

mint, radish leaves, drumstick leaves), gingely seeds, sprouted grams, soybean,

jaggery, egg yolk

Include foods rich in vitamin C such as guava, amla, oranges, lime, green leafy

vegetables

Do not drink tea or coffee with meals or for at least one hour after taking iron tablets

Give plenty of dark green leafy vegetables

Maintain personal hygiene

Wear footwear to prevent worm infestation, take a course of de-worming, if worm

infestation is suspected before starting iron supplementation.

12

Table 1.4: Vitamin A Deficiency

Causes

Not feeding colostrum

Delayed breast feeding

Delayed and inappropriate complementary feeding

Frequent illnesses like diarrhoea, measles, etc. and loss of appetite

Low intake of vitamin A rich foods

Symptoms

Skin damage

Trouble with vision

Convulsions and paralysis

Prevention

Feed colostrum to the child

Initiate breastfeeding as early as possible

Age appropriate complementary feeding

Eat foods that are rich in vitamin A such as green leafy vegetables like spinach,

mint, radish leaves, drumstick leaves; yellow and coloured fruits and vegetables

such as pumpkin, carrot, papaya, mango; milk and milk products and; egg.

Health appropriate increase intake of ghee/oil/butter in the diet.

13

Table 1.5: Iodine Deficiency Disorders (IDD) Iodine deficiency is single most common cause of mental handicap worldwide and it is totally

preventable

Causes

Lack of iodine in the body

Consumption of foods grown on land deficient in iodine

Ignorance about using iodised salt

Symptoms

Depressed mood

Goiter (enlargement of the thyroid, creating a mass

in the neck)

Thickening of the skin

Thinning and brittleness of the hair and nails

Unintended weight gain

Weakness

Prevention

Always consume iodised salt.

Sea foods may be used, if acceptable and

affordable.

14

Figure 1.7: Spectrum of Iodine Deficiency Disorders (IDD)

The required nutrients for different physiological groups can only be derived from a well-balanced

diet. Components of the diet must be chosen judiciously to provide all the nutrients to meet the

human requirements in proper proportions for the different physiological activities. The amount of

each nutrient needed for an individual depends upon his/her age, body weight and physiological

status. Adults need nutrients for maintenance of constant body weight and for ensuring proper body

functions. Infants and young children grow rapidly and require nutrients not only for maintenance

but also for growth. They require relatively more nutrients (2-3 times) per kg body weight than

adults. In physiological conditions like pregnancy and lactation, adult woman needs additional

nutrients to meet the demand for foetal growth and maternal tissue expansion in pregnancy and

milk secretion during lactation. These extra intakes of nutrients are essential for normal growth of

infants in utero and during early post-natal life.

The Recommended Dietary Allowances (RDAs) are estimates of nutrients to be consumed daily

to ensure the fulfillment of requirements of all individuals in a given population. RDA’s also include

a margin of safety, to cover variation between individuals, dietary traditions and practices. RDAs

are suggested averages/day. In practice, however, fluctuations in intake may occur depending on

the food availability and demands of the body. But, the average requirements need to be satisfied

over a period of time to achieve maximum growth potential. The Revised Recommended Dietary

Allowances for Indians – 2010 is placed at Annexure 1.2.

Iodine

Deficiency

Disorders (IDD)

15

Dietary intakes lower or higher than the body requirements can lead to under-nutrition (deficiency

diseases) or over-nutrition (diseases of affluence) respectively. Eating too little food during certain

significant periods of life such as infancy, childhood, adolescence, pregnancy and lactation and eating

too much at any age can lead to harmful consequences. An adequate diet, providing all nutrients, is

needed throughout our lives. The nutrients must be obtained through a judicious choice and

combination of a variety of foodstuffs from different food groups. Healthy eating habits and adequate

physical activity is a key to a healthy life. Appropriate lifestyle can prevent diseases, improve quality of

life and increase life-expectancy and this can be well understood with the help of the Traditional

Healthy Indian Diet Pyramid as illustrated in figure 1.1.

C) FOOD SAFETY

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that

prevent foodborne illness. Ensuring food safety is an essential element for improving food security and

reducing malnutrition. It is a statuary obligation and must be enforced in any public funded programme.

One of the most basic ways to take care of children is to feed them nourishing and safe food. Feeding

children healthy food is important for a number of reasons:

Food gives children the energy

and nutrients they need to be

active and grow.

Good nutrition helps children

stay healthy and fight infections.

Safely prepared food help

children avoid food borne

illness.

Children develop lifetime healthy

habits by what they eat in childhood.

Children develop self-esteem as they learn to feed themselves.

When children eat with others, they develop social and communication skills.

Food Safety has been defined by WHO “as the assurance that food will not

cause harm to the consumer when it is prepared and or eaten according to its

intended use"

16

The situation of food safety in

India is dubious. Adulteration

and other malpractices are

rampant. Instances of

adulteration are reported

often. The issue is often worse

in poorer areas where

ignorance and poverty are

abundant. Temptation to make

quick money also encourages

malpractices. In developing countries, diarrhoeal diseases, particularly infant diarrhoea, are a major

public health problem. The immediate cause of death from diarrhoeal disease is usually dehydration

that results from the loss of fluid and electrolytes in diarrhoeal stools, but diarrhoea can also have other

serious health consequences. It may lead to malnutrition since food intake is reduced either as a result

of loss of appetite or due to withholding of food. Nutrients that are ingested are poorly absorbed or

simply lost by being swept out with the diarrhoeal stools. Malnutrition in its turn can predispose children

to longer episodes of diarrhoea as well as other infections, aggravating the problem still further (Figure

1.8). This can result in a downward spiral of increasingly poor health which, unless it is broken in some

way, will lead ultimately to premature death. Even where this does not proceed inexorably to a fatal

end, the physical and mental growth of the child is severely impaired.

Common Childhood Illness

Environmental hygiene is as important as personal hygiene for good health. Unhealthy environment

attracts flies, rats, cockroaches and other insects that spread diseases. Small children particularly, are

at high risk and fall sick easily. Most of the diseases are caused by drinking unsafe water, breathing

unclean air and eating spoilt food. Some of the common childhood illnesses are mentioned in Table

1.6.

Figure 1.8: Malnutrition and Diarrhoea Cycle

17

Table 1.6: Signs and Symptoms, Prevention and Control of Common Childhood Illnesses

Disease 1: Diarrhoea

Signs and Symptoms Prevention and Control

Loose or watery stools

Dehydration

Restless, irritable

Loss of appetite

Dark colour urine

Sunken eyes

Skin pinch goes back very slowly

Not able to drink

Lethargic or unconscious in severe

dehydration

Breastfeed babies during diarrhoea.

Give the child Oral Rehydration Solution (ORS) which is easily

available at the local health centre and at chemist shop; in

emergency it can be prepared at home.

Replace the water and minerals that are lost when the child

passes frequent watery stools or vomits excessively. Doesn't

bottle feed the infants

Give the child plenty of water, soup, tea, coconut water, and dal

and rice water at regular intervals.

Give the child semi-solid foods like daliya, khichdi, sattu to

recover from the disease.

Ensure that child eats extra food after diarrhoea is managed.

Do not leave the food uncovered. Always eat fresh food.

Use safe drinking water.

Keep surroundings clean

2.Hepatitis/Jaundice

Signs and Symptoms Prevention and Control

Yellow colour urine and excessive

sweating

Eyes and skin develop yellow

colour

Loss of appetite

Vomiting

Headache and weakness

Children to be immunised (Hepatitis vaccine has been

introduced in the National Immunisation Schedule).

Personal hygiene and sanitation to be ensured

Proper disposal of faeces

Safe drinking water

Isolation of the patient

18

Fever

3. Rubella (German Measles)

Signs and Symptoms Prevention and Control

Low-grade fever

Sore throat

Rash on the face, pinkish in colour

Enlargement of the glands in the

neck area

Community awareness

Isolation of the patient

Prevention: MMR vaccine

4. Typhoid

Signs and Symptoms Prevention and Control

Fever for 3-4 weeks

The fever follows a pattern

Body ache and loss of appetite

Blood in the stool and pain in the

abdomen

Ensure personal hygiene and sanitation

Do not eat fruit that has been cut and left uncovered for a

long time

Proper disposal of faeces

Safe drinking water

Isolation of the patient

Prevention: TAB vaccine

19

CHAPTER -2

FOOD HAZARDS AND FOODBORNE DISEASES

Food Hazards

Food hazards are the factors, which are the biggest threat to food safety. There are five potential

means through which food can become contaminated namely: Man, Material, Machine, Method and

Surroundings (Figure 2.1)

Figure 2.1: Potential Means of Contamination of Food

A hazard is defined as a biological, chemical, or physical agent in a food, or condition of a food, with

the potential to cause an adverse health effect. There are three hazards namely:

Physical hazard (Any physical material not normally found in food which causes illness or

injury)

Biological hazard( Living organisms)

Chemical hazard (Naturally occurring poisons and chemicals, deleterious substances which are

intentionally or unintentionally added to foods at some point in the food chain).

20

Microbiological Hazard

Figure 2.2: Hazards in Food

Chemical Hazard

Physical Hazards

21

Microbiological Hazards in Food

Microorganisms

Microorganisms are very small living things, so small that they cannot be seen with the naked eye.

There are three different types of microorganisms: the good, the bad and the dangerous.

Good microorganisms are useful as they

aid in making food and drinks (e.g. cheese, yoghurt, beer and wine);

aid in making medicine (e.g. penicillin); and

help in digest food in the gut.

Bad or spoilage microorganisms do not usually make people sick, but they cause our food to

smell bad, taste horrible and look repulsive.

Dangerous microorganisms make people sick and can even kill. These are called

“pathogens”. Most of these microorganisms do not change the appearance of the food.

Common dangerous foodborne microorganisms include:

Bacteria - Salmonella, Shigella, Campylobacter and E. coli;

Parasites - Giardia, Trichinella; and

Viruses – Hepatitis A, Norovirus.

Microorganisms are so small that it takes 1 million to cover the head of a pin. Bacteria,

viruses, yeasts, moulds and parasites are all microorganisms. The smell, taste and

appearance of food are not good enough indicators to tell whether the food will make you

sick. Some spoilage microorganisms do change the appearance of food and are

dangerous. An example is the green mould on bread which can produce toxins.

22

Figure 2.3: Microbiological Hazards

Where do microorganisms live?

Microorganisms are everywhere, but are mostly found in:

Faeces;

Soil and water;

Rats, mice, insects and pests;

Domestic, marine and farm animals (e.g. dogs, fish, cows, chickens and pigs); and Humans

(Faeces, mouth, nose, intestines, hands, fingernails and skin)

Human and animal faeces contain disease causing microorganisms.

A single teaspoon of soil contains more than 1 billion microorganisms. All living things

have microorganisms associated with them. Animals carry microorganisms on their

feet, in their mouth and on their skin. An average of `100 000 bacteria can be found on

each square centimeter of human skin.

23

How do microorganisms move?

Microorganisms rely on someone or something to move around. The transfer of microorganisms from

one surface to another is called “contamination”.

Hands are one of the most common means of moving microorganisms from one place to another.

Microorganisms can be spread

through contaminated food and

water.

Pets and domestic animals can also

be a source of contamination.

If a food handler is infected with a

virus and continues to prepare food,

some viruses may be passed on to

the consumer via food.

Hepatitis A and Norovirus are

examples of viruses which can be

transmitted in this way.

Zoonoses are communicable

diseases caused by microorganisms transmitted from animals to humans. Avian influenza and

infections with E. coli 0157 are examples of zoonoses.

Avian influenza can be transmitted to humans through direct contact with an infected bird or

objects contaminated by their faeces.

Foodborne Diseases/Illnesses

Foodborne diseases are the diseases that are carried or transmitted to humans containing harmful

substances. Consumption of contaminated or unsafe food is known to cause food borne diseases.

Food borne diseases are a widespread public health problem globally. Thousands of millions of

people across the world fall ill and many die as a result of eating unsafe food. In India, food-borne

diseases are a serious health hazard causing large number of morbidity and mortality. The food we

eat and the beverages we drink, including water, can become contaminated by bacteria, viruses,

parasites, toxins or chemicals that can cause food-borne diseases.

Box : 2.1

How do microorganisms grow?

Most microorganisms “grow” by multiplication.

To multiply, microorganisms need:

Food;

Water;

Time; and

Temperature.

24

Who can get a food-borne disease/illness?

Anyone can get a foodborne illness. However, some people are more likely to develop foodborne

illnesses and also have a greater risk of developing severe symptoms or complications than others,

including infants and children, pregnant women and their foetus, older adults and people with weak

immune system (Figure 2.4).

Infants and children Pregnant women and

their foetus

Older adults

People with weak

immune system

Figure 2.4: People more likely to develop Foodborne Illnesses

Symptoms of Foodborne Illnesses

The symptoms of foodborne illnesses vary depending on the types of food poisoning. This includes the

nature of the contaminant that has caused the food poisoning and the quantity of contaminated food

that has been consumed by an individual. Also, the time taken by the body to show the food poisoning

symptoms also varies with the type of food poisoning. It can be fast and start showing up in as less as

30 minutes or can be very slow and could keep worsening and spread over few days to weeks

depending on the type of food poisoning. Some of the common food poisoning symptoms are nausea,

vomiting, diarrhoea and abdominal cramps (Figure 2.5).

Foodborne Disease:

is a problem in both developing and developed countries;

is a strain on health care systems;

severely affects infants, young children, elderly and the sick;

creates a vicious cycle of diarrhea and malnutrition; and

hurts the national economy and development and international trade.

25

FLU SNEEZING VOMITING ABDOMINAL

CRAMP

COUGHING SHIVERING SORE

THROAT

DIZZINESS

HEADACHE FEVER MEDICATION

Transmission of Foodborne Diseases/Illness

Transmission of foodborne diseases to human beings is through ingestion (eating) of food in the

following categories:

Raw or undercooked meat and meat products.

Raw milk (that is, milk that has not been pasteurised or sterilised).

Food items contaminated with human faeces (directly or indirectly).

Raw vegetables contaminated with soil

Food contaminated by chemicals, e.g. pesticides

Food prepared using contaminated water, e.g. for washing vegetables

Food kept in an unsuitable condition for a long time after preparation

Poisonous plants.

Figure 2.5: Symptoms of Foodborne Illnesses

26

Mode of Transmission of Foodborne Diseases: The mode of transmission of foodborne

diseases from infected human to other humans and infected sources to human beings and various

disease agents is as depicted in Figure 2.6 & Figure 2.7 respectively.

Modes of Transmission of Food borne Illnesses

Infected Human Food Human

Food handlers

carrying disease

organisims

From open sores, cuts

and boils

Illness Occurs

Food Eaten

Food Prepared

From intestinal tract

to hands soiled with

faeces

From respiratory

tract-coughing,

sneezing

Figure 2.6: Modes of Transmission of Food borne illnesses

27

Intermediate Source Food Human

Soil

Disease

Agents

Untreated

Sewage

Food Purchased

Food Eaten

Further

opportunities for

contamination

Food Stored

Food Prepared

Food Served

Illness Occurs

Unsafe

Water

Infected

Animals

Infestation/

Pests

Contaminated

Equipment

and Utensils

Figure 2.7 Disease Agents for Foodborne Illnesses

With regard to epidemiology Foodborne illnesses

can be divided into two major categories:

1. Food-borne Infections

2. Food-borne Intoxications

28

1. Food-borne Infections are caused by ingesting causative organisms like foods or liquids

contaminated with bacteria, viruses, or parasites which subsequently grow within the body and cause

damage and infection.

Diseases Caused by Bacteria

Bacteria are tiny organisms that can

cause infection of the gastrointestinal

tract. Not all bacteria are harmful to

humans. Some harmful bacteria may

already be present in food when they

are purchased. Raw foods including

meat, poultry, fish and shellfish,

eggs, unpasteurized milk & dairy

products, and fresh produce often

contain bacteria that cause

foodborne illnesses. Bacteria can

contaminate food making it harmful to

eat at any time during growth,

harvesting or slaughter, processing,

storage, and shipping. A number of

foodborne disease outbreaks are

caused by bacteria. Some of these

lead to loss of human life also.

Pathogenic bacteria which have

caused major food poisoning outbreaks are listed in Annexure2.1.

Diseases Caused by Viruses

A virus is a small infectious agent that replicates only inside the living cells of other organisms and can

cause infections that can lead to sickness. People can pass viruses to each other. Viruses are present

in the stool or vomit of people who are infected. People who are infected with a virus may contaminate

food and drinks, especially if they do not wash their hands thoroughly after using the bathroom.

Common foodborne viruses include Hepatitis A and Norwalk Virus as listed in Annexure 2.2.

Box : 2.2 Food-borne Disease Outbreaks

Food-borne disease outbreaks are defined as the

occurrence of two or more cases of a similar illness

resulting from ingestion of a common food or when

observed number of cases of a particular disease exceeds

the expected number. These can be confirmed (when at

least one causal agent is identified) or suspected (based on

clinical and epidemiological information).

Outbreaks of diseases caused due to foodborne illnesses

are reported every year leading to widespread loss of

earnings, work output and physical sufferings. Mainly these

include the following:

Jaundice/ Hepatitis

Cholera

Typhoid

Gastroenteritis

Diarrhoea

Botulism.

29

Foodborne Parasites

Parasites are organisms that derive nourishment and protection from other living organisms known as

hosts. They may be transmitted from animals to humans, from humans to humans, or from humans to

animals. Several parasites have emerged as significant causes of foodborne and waterborne illness.

These organisms live and reproduce within the tissues and organs of infected human and animal hosts,

and are often excreted in faeces. Parasites may be present in food or in water and can be identified as

cause of foodborne or waterborne illness. Common foodborne parasites are listed in Annexure 2.3.

2. Food-borne Intoxications are caused by consuming foods or beverages already

contaminated with a toxin causing symptoms or illness. The causative microorganism produces an

exotoxin in food. When a person consumes the food, the toxin is ingested and thus gives rise to

disease.

Sources of toxins are as follows:

Certain Bacteria (pre-formed toxins)

Poisonous chemicals and natural toxins found in animals, plants, and fungi

These are listed in Annexure 2.4.

Diseases caused by Poisonous Chemicals and Natural Toxins found

in Animals, Plants, and Fungi

This can happen when food or water is contaminated by a poisonous

substance or chemical. For example,

Fish or shellfish, which may feed on algae that produce toxins,

leading to high concentrations of toxins in their bodies. Some

types of fish, including Tuna and Mahi-Mahi, may be

contaminated with bacteria that produce toxins if the fish are not

properly refrigerated before they are cooked or served.

Kerosene

Certain types of wild mushrooms.

Unwashed fruits and vegetables that contain high concentrations of pesticides.

Toxic effects of Some Metals and Chemicals are mentioned in Annexure 2.5

30

The most common symptoms of food borne intoxications are vomiting, diarrhoea, muscle cramps,

difficulty in breathing, excessive salivation, sweating, watery eyes, blurred vision, garlic like smell

emanating from mouth , etc. Fungal Contamination and related diseases are given in Annexure 2.6

Food Allergens: Food allergy is an abnormal response to a food triggered by your body's immune

system. Some foods, such as nuts, milk, eggs, or seafood, can cause allergic reactions in people with

food allergies.

Food Poisoning: Both food- borne intoxications and food-borne infections covers illnesses acquired

through consumption of contaminated food, involving a combination of intestinal symptoms which are

similar such as nausea, headaches, vomiting, abdominal pain, cramps, dehydration and diarrhea

and are also frequently referred to as food poisoning.

31

CHAPTER -3

FOOD ADULTERATION

Food is the basic necessity of life. It should be pure, nutritious and free from any type of adulteration for

proper maintenance of human health. People need

to be cautious to keep their health well. Now-a-days

foods are being adulterated by mixing inferior but

toxic and poisonous chemicals in it. It may also be

done by removing some valuable substances from

it. Food adulteration is done to degrade the quality

and to increase the quantity for maximizing the

profit. Adulteration of food has many effects on

individuals as well as on the community health.

Under the Prevention of Food Adulterant Act, an “Adulterant” means any material which is or could be

used for the purpose of adulteration.

Adulteration is defined as the process by which

the quality or the nature of a given substance

is reduced through the addition of a foreign or

an inferior substance and /or the removal of a

vital element

Box: 3.1 The food is adulterated if:

any inferior or cheaper substance has been added wholly or in part.

any constituent of the article has been added wholly or in part.

the article has been prepared, packed or kept under unsanitary conditions.

the article consists in part filthy, rotten, decomposed or diseased animal or

vegetable parts.

the article is obtained from diseased animal.

the article contains any poisonous ingredients.

the article has prescribed colouring substance in excess than prescribed limits.

the article contains any prohibited or excessive preservatives.

the quality of the food article falls below prescribed standard.

32

Adulteration in food is normally present in its most crude form; prohibited substances are either added

partly or wholly substituted. In India, normally the contamination/adulteration in food is done either for

financial gain or it happens due to carelessness like lack of proper hygienic condition of processing,

storing, transportation and marketing. This ultimately results in a situation that leads to either consumer

being cheated or become a victim of diseases. Such type of adulteration is quite common in developing

countries or backward countries. However, adequate precautions taken by the consumer at the time of

purchase of such produce can make him alert to avoid procurement of such food. It is equally important

for the consumer to know the common adulterants and their effects on health.

Stages of Occurrence of Food Adulteration: There are four stages at which food gets adulterated

namely at producer, distributor, retailer and consumer level.

Figure 3.1: Stages of Occurrence of Food Adulteration

Poor

Agricultural

Practices

Improper processing,

storage and packaging

Intentional addition of

adulterant or

Substitution with

cheaper materials

Poor storage

conditions

Improper

conditions of

transportation

Intentional

addition of

adulterant or

substitution with

cheaper materials

Poor hygiene and

sanitation

Improper storage

Inadequate

knowledge

regarding use of

material

33

Types of Food Adulteration- It can be of three types:

a) Intentional Adulteration

b) Unintentional Adulteration

c) Incidental Adulteration

Figure 3.2: Types of Food Adulteration

34

Table 3.1: Intentional Adulteration

S.No Food Product Adulterant

1

2

3

4

5

Ghee or Butter Vanaspati

Milk Mashed

Potato Starch

Water

Khoya Starch

Edible oil

Argemone

oil Mineral oil Castor oil

Ice cream and Sherbet

Metanil Yellow

(dye)

35

6

7

8

Tea Leaves

Used tea leaves, black or bengal gram dal husk with colour, iron fillings

9

10

Soap Stone (Jhava)

Hing

Dals (Pulses)

Kesari Dal

Clay

Gravel/ Stones

Lead

Chromate

Saffron (Kesar)

Dyed tendrils

of maize cob

(Bhutta)

Wheat, bajra and

other food grains

Ergot (poisonous

Fungus)

36

11

12

13

14

15

16

17

Sugar

Chalk Powder

Black Pepper

Dried Papaya

Seeds

Turmeric

Metanil Yellow

Chili Powder

Brick Powder

Iron Fillings

Stones

Wheat Flour

Maida

Chalk

Powder

Powdered

Stones

Common salt

Rava

Rice

37

18

19

20

Supari

Colour and Saccharin

21

Pulses (green peas)

Colour dye

22

Mustard

Seeds

Argemone Seeds

Honey

Molasses

Sugar Water

Coffee

Chicory

38

Most harmful and injurious effects of food adulteration are permanent or have deadly effects. These

adulterations can cause cancer, permanent loss of eye-sight and even death. There are also many long

term effects of food adulteration besides immediate effect, namely:

A research shows that adulterated Chinese food may interrupt a child’s mental development.

Moreover, it can cause liver damage, stomach disorder, heart diseases, epidemic dropsy etc. as

long term effect.

Copper, tin, zinc, mercury mixed with food can cause brain damage.

Chalk-powder mixed in sugar may cause stomach disorder.

Cobalt used during packaging mineral water is highly injurious and may cause cardiac problems.

Cancer may occur due to eating brick powder and saw dust mixed with chili powder.

Castor and mineral oil used in edible oil causes paralysis and kidney failure.

Lead poisoning occurs due to mixing lead with processed food which may lead to death.

Non-permitted food color and flavor used in food items can cause liver damage.

Pesticide residues beyond safe limits are responsible for nerve damage.

Food adulteration is a great social crime which has many effects on community health. Such crimes

fear us about our future and future generations. People from around the country should be aware of this

crime and raise their voice against it. They should also be careful regarding purchasing packaged food.

Side by side government should also take initiative to eradicate the problems as greater interest. In

order to give the consumer an opportunity to detect a few common adulterants in foods, a manual for

the same as prepared by FSSAI is given in Annexure 3.1.

39

CHAPTER -4

ENSURING FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS

Food quality control envisages all activities carried out to ensure the quality and safety of food at all

stages of the food supply chain from primary production, procurement, transportation to actual

processing, packaging, storing, cooking, distribution and

consumption. Ensuring food safety is an equal liability of the

producer and the consumer. Therefore, all conditions and

measures need to be applied to the complete food chain,

from food production on the farm, or equivalent, through to

the consumer.

To achieve this, integration of following food safety tools is

required:

1. Good Hygienic Practices (GHP):

Good Hygienic Practices are a system

or measure to maintain hygiene and

sanitation. They include personal

hygiene and employees health

conditions, maintenance of plant and

equipment, hygiene including food

contact surfaces, pest control, waste

disposal, water quality, toilets, hand

wash facilities and prevention of cross

contamination.

2. Good Manufacturing Practices

(GMP): Good Manufacturing Practices

include manufacture and process

controls and includes supplier control;

specifications; calibration of

equipment; traceability and recall; equipment designs

lighting and ventilation systems; storage conditions and

control of operations where conditions for food safety can be achieved, maintained and monitored.

Definition of Food Chain: Sequence of stages and operations involved in production, processing, distribution, storage & handling of a food & food ingredients from primary production to consumption.

Figure 4. 1: Concept of Farm to Table

40

3. Codex Alimentarius

The Codex Alimentarius is a collection of international standards for the safety and quality of food as

well as codes of good manufacturing practice and other guidelines to protect the health of the consumer

and remove unfair practices in International trade. This is based on the recommendation of FAO and

WHO, a worldwide conference for food standards and guidelines that would protect consumer’s health

and ensure international fair trade practices. The Codex general principles of food hygiene are aimed

to:

Identify the essential principles of food hygiene applicable throughout the food chain to achieve

the goal of ensuring that food is safe and suitable for human consumption

Recommend a HACCP based approach as means to enhance food safety

Indicate how to implement those principles and

Provide a guidance for specific codes which may be needed for sectors of food chain; process;

or commodities; to employ the hygiene requirements specific to those area.

4. Hazard Analysis Critical Control Points (HACCP): HACCP is a food safety system, which is

recognized worldwide and is designed to identify and prevent microbial and other hazards in food

production. HACCP include steps designed to prevent problems before they occur and is preventive in

its approach and aims to prevent rather than detect problems. It is a change from traditional methods

that are reliant on end product testing to determine if the product is safe. The HACCP system is based

on the following seven principles:

Figure 4.2: Seven Principles of HACCP

Principle 1:

Analyze Hazards

Principle 2:

Determine critical control points

Principle 3:

Establish Critical Limits

Principle 4:

Establish monitoring procedures

Principle 5:

Establish deviation

procedures

Principle 6:

Establish verification procedures

Principle 7:

Establish record

keeping systems

41

5. Microbiological Risk Assessment

(MRA): Risk assessment is a structured

process for determining the risk associated

with any type of hazard i.e. biological,

chemical or physical in a food. It has as its

objective a characterization of the nature

and likelihood of harm resulting from human

exposure to agents in food. The

characterization of risk typically contains both qualitative and quantitative information and is

associated with a certain degree of scientific uncertainty.

Risk assessment provides structured information that allows decision makers to identify

interventions that can lead to public health improvement. There are four very distinct steps in the

risk assessment process namely:

Quality Management: (ISO 9000 series)

The ISO 9000 addresses various aspects of quality management and contains some of ISO’s best

known standards. The standards provide guidance and tools for companies and organizations who

want to ensure that their products and services consistently meet customer’s requirements, and that

quality is consistently improved. Standards in the ISO 9000 family include:

ISO 9000:2005 - covers the basic concepts and language

ISO 9001:2008 - sets out the requirements of a quality management system

ISO 9004:2009 - focuses on how to make quality management system more efficient and

effective

1. Hazard Identification: involves the collection, organization, and evaluation of all

information pertaining to a pathogen or a nutrient.

2. Hazard Characterization: determines the relationship between a pathogen and any

adverse effects.

3. Exposure Assessment: involves determining how much of pathogen might be

ingested in a serving of food.

4. Risk Characterization: involves evaluating the risk and related information.

42

ISO 19011:2011 - sets out guidance on internal and external audits of quality management

systems

ISO 22000- is a generic food safety management standard. It can be used by any organization

directly or indirectly involved in the food chain and meets the food safety policy and achieve the

measurable objectives related to the policy

6. Total Quality Management (TQM) consists of organization-wise efforts to install and make

permanent a climate in which an organisation continuously improves its ability to deliver high quality

products and services to customers.

Box : 4.1

1963 - The Codex Alimentarius Commission was created by FAO and WHO to develop food standards, guidelines

and related texts.

1969 - The Codex Alimentarius Commission brought out the Recommended International Code of Practice-General Principles of Food Hygiene Practices which has undergone

four revisions.

2005- ISO22000:2005. Harmonize on a global level, Food

safety management systems

43

CHAPTER – 5

FOOD LAWS & STANDARDS

Food Laws and Regulation

Food laws and regulation in any country are made to meet a country’s sanitary and phyto-sanitary

requirements. In any country the food must comply with the local laws and regulations to gain market

access. These laws ensure the safety

and suitability of food for the consumers.

In any country the requirement of food

regulation may be based on factors such

as whether a country adopts

international norms developed by the

Codex Alimentarius Commission (Food

and Agriculture Organization, United

Nations) or the World Health

Organization; or whether a country has

its own suite of food regulations.

Food Safety and Standards Act, 2006

The Food Safety and Standards (FSS)

Act, 2006 was passed by Indian Parliament and notified in the gazette of India on 24th August,

2006.This act overrides all other food related laws such as the Prevention of Food Adulteration Act,

1954; Fruit Products Order, 1955; Meat Food Products Order, 1973; Vegetable Oil Products (Control)

Order, 1947; Edible Oils Packaging (Regulation)Order, 1988; Solvent Extracted Oil, De- Oiled Meal and

Edible Flour (Control) Order, 1967; Milk and Milk Products Order, 1992.

Salient features of the FSSA Act

To ensure that all food meets consumers’ expectations in terms of nature, substance and quality and is not misleading;

To provide legal powers and specify offences in relation to public health and consumers’ interest;

To shift from regulatory regime to self-compliance through Food Safety Management System;

Science Based standards;

Proprietary food, novel food, genetically modified food, dietary supplements, nutraceuticals etc.

brought into the ambit of the new Act.

Box: 5.1

44

Food Safety and Standards Act, 2006

“An act to consolidate the laws relating to Food and to establish Food Safety & Standards Authority of India for laying down Science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption and for matters connected therewith or incidental thereto”

Foo

d S

afet

y an

d S

tan

dar

ds

Act

, 20

06

Vegetable Oil Products (Control) Order, 1947

Prevention of Food Adulteration Act, 1954

Fruit Products Order, 1955

Solvent Extracted Oil, De-Oiled Meal and Edible Flour

(Control) Order, 1967

Meat Food Products Order, 1973

Edible Oils Packaging (Regulation) Order, 1988

Milk and Milk Products Order, 1992

Food Safety and Standards (Food Products Standards and Food Additives)

Regulation, 2011

Food Safety and Standards (Packaging and Labelling) Regulation, 2011

Food Safety and Standards (Licensing and Registration of Food

Businesses) Regulation, 2011

Food Safety and Standards (Prohibition and Restriction of sales)

Regulation, 2011

Food Safety and Standards (Contaminants, Toxins and Residues)

Regulation, 2011

Food Safety and Standards (Laboratory and Sampling Analysis) Regulation,

2011

Box: 2 Food Safety and Standards Regulations

45

The Act also aims to establish a single reference point for all matters relating to food safety and

standards, by moving from multi- level, multi- departmental control to a single line of command. The Act

is a comprehensive and modern piece of legislation which intends to ensure movement from multi

departmental control to integrated line of command. Act provides graded penalties depending upon

gravity of offence which includes both civil penalties and imprisonment. Act also ushers in new

concepts such as Food Safety Management Systems, Food Safety Audit etc. To this effect, the Act

establishes an Independent Statutory Authority – The Food Safety and Standards Authority of India with

head office at Delhi for the following:

Laying down science based standards for articles of food

To regulate manufacturing, storage, distribution, sale and import of food

To ensure availability of safe and wholesome food for human consumption

Food Safety and Standards Authority of India (FSSAI) and the State Food Safety Authorities shall

enforce various provisions of the Act.

FSSAI has repealed following seven laws. The details are placed at Annexure 5.1

1. Prevention of Food Adulteration Act

2. Fruit Product Order (FPO), 1955

3. Solvent Extracted Oil, De-oiled Meal and Edible Flour (Control) Order, 1967

4. Meat Food Products Order (MFPO), 1973

5. Edible Oils Packaging, 1998

6. Vegetable Oil Products Order, 1998

7. Milk & Milk Product Regulations, 2009

46

Offences and Penalty under Food Safety and Standards Act 2006: The provisions relating to

offences and penalties are specified under section 48, Penalties are given from Section 49-67 and the

procedure for launching prosecution is also specified under section 48 of the Act. The fine and penalties

are mentioned as under in Table 5.1.

Table 5.1: Penalty under Food Safety and Standards Act 2006

Penalty for substandard food Rs 5 lacs

Penalty for misbranded food Rs 3 lacs

Food containing extraneous matter Rs 1 lacs

Penalty for failure to comply with food safety officer Rs 2 lacs

Penalty for unhygienic processing of food Rs 1 lacs

Punishment for unsafe food/ not having valid license Six months of imprisonment/ 5 lakhs

47

CHAPTER -6

INTRODUCTION TO ICDS

The Integrated Child Development Services (ICDS) Scheme is the world's

largest early child development program and the only major national

program that addresses the needs of children under the age of six years.

Because the health and nutrition needs of a child cannot be addressed in isolation from those of his or

her mother, the program also extends to pregnant women and nursing mothers. Launched in 1975, the

Integrated Child Development Services (ICDS) is a well-conceived programme addressing the health,

nutrition and development needs of young children, pregnant and lactating mothers.

Ministry of Women and Child Development has expanded the programme to have the outreach in all

habitations across the country

through Anganwadi centres

(AWCs) – the main platform for

providing the early childhood

care & development, health and

nutrition related services in the

community through its main

functionary namely, the

Anganwadi worker (AWW)

Objectives of ICDS Scheme

To improve the nutritional and health status of children in the age-group 0-6 years;

To lay the foundation for proper psychological, physical and social development of the child;

To reduce the incidence of mortality, morbidity, malnutrition and school dropout;

To achieve effective co-ordination of policy and implementation amongst the various

departments to promote child development; and

To enhance the capability of the mother to look after the normal health and nutritional needs

of the child through proper nutrition and health education.

Figure 6.1: Anganwadi Centre

48

supported by a Anganwadi Helper (AWH). These services will be provided in an integrated manner with

improved linkages with the health system thus increasing the capacity of community and women -

especially mothers - for childcare, survival and development. AWC is the focal point for the delivery of

services to children below six years of age, pregnant women, nursing mothers and adolescent girls at

community levels. Besides this, the AWC is a meeting ground where women/mother’s groups come

together with other frontline workers, to promote awareness and joint action for child development and

women’s empowerment.

Figure 6.2: Services under ICDS

Supplementary Nutrition

Non-Formal Education

Nutrition and Health

Education Immunisation

Health Check-up

Referral Services

Three of the six services are delivered through public health infrastructure namely

Immunization

Health Check-up

Referral Services

49

ICDS in the Mission Mode

It is a well-recognized fact that if appropriate and timely investment of resources is made for

strengthening the ICDS Scheme, it has the potential of reducing under nutrition among children under

three years of age and enhancing early childhood development and learning outcomes in all children

under six years of age. Based on the recommendations of the Prime Minister’s National Council on

India’s Nutrition Challenges (2010), ICDS programme has been restructured and re-strengthened to

have a transformed ICDS to ensure holistic physical, psychosocial, cognitive and emotional

development of children under 6 years of age in nurturing, protective, child friendly and gender sensitive

family environment with greater emphasis on promotion of optimal early childhood care, development &

learning including maternal care.

Objectives of ICDS Mission

(i) To institutionalize essential services and strengthen structures at all levels

(ii) To enhance capacities at all levels

(iii) To ensure appropriate inter-sectoral response at all levels

(iv) To raise public awareness and participation

(v) To create database and knowledge base for child development services

50

Table 6.1: Core Services under Restructured ICDS

SL.No Component Services Target Group

1 Early Childhood Care Education & Development (ECCED)

Early Childhood Care and Education (ECCE) / Pre-school Non-formal Education

0-3 years Parents/caregivers 3-6 years, Parents / caregivers

Supplementary Nutrition

6 m – 3 yrs 3-6 years P&L Mothers

2 Care & Nutrition Counselling

Infant & Young Child Feeding (IYCF) Promotion & Counselling

P&L mothers Mothers of children under 3 yrs.

Maternal Care and Counselling P&L women

Care, Nutrition, Health & Hygiene Education

P&L Mother and other caregivers, community and families

Community based Management of Underweight Children

Moderately and Severely under-weight children & their mothers /caregiver

3 Health Services

Immunization and Micronutrient Supplementation

0-3 years-6 years P&L Mothers

Health Check Up 0-3 years-6 years P&L Mothers

Referral Services 0-3 years-6 years P&L Mothers

4 Community Mobilization,Awareness, Advocacy & IEC Families & Community

Management Reforms in ICDS Mission

1. Decentralized planning, management and flexible

architecture

2. Ensuring convergence at the grassroots level

3. Strengthening Governance by Involvement of

Panchayati Raj Institutions and Urban Local Bodies

and Civil society partnership

4. Strengthening of ICDS Management Information

System (MIS)

5. Using Information, Communication Technology

(ICT)

6. Allocating Adequate Financial Resources

P&L- Pregnant and Lactating mothers

51

Figure 6.3: Core services under restructured ICDS

Under restructured ICDS, the core services have been redesigned as: Early Childhood Care Education

and Development (ECCED); Care and Nutrition Counseling; Health Services and Community

Awareness Advocacy and IEC as shown in Figure 6.3. Details for the same are provided in Table 6.1.

The success of any programme lies in its efficient, effective and accountable implementation. ICDS in

Mission Mode would require a strong implementation, monitoring and supervision mechanism right from

central level to the grassroots level. The existing service delivery mechanism will be strengthened

through setting up of a National ICDS Mission Directorate and Child Development Societies at State

Level with powers to constitute District units. These Missions will be responsible for the effective

implementation of the ICDS. Advisory bodies at all levels would be created to oversee and guide the

ICDS Mission. An Empowered Committee at the National level will be set up and equipped with the

decision making powers so as to ensure that the system keeps moving at a fast pace and work is not

held up for lack of decision. The institutional arrangement of ICDS will work in synchronization with the

institutional set up for nutrition in the country. An overview of the institutional arrangements under the

ICDS Mission, along with proposed linkages to the Nutrition Councils at all levels is given in Figure 6.4.

INTEGRATED SERVICES

Early Childhood Care Education and

Development (ECCED)

Health Services

Community Mobilization, awareness,

Advocacy and IEC

Care and Nutrition Counselling

52

Programmatic Reforms in ICDS Mission

1. Repositioning the AWC as a “vibrant Early Child Development centre” to become the first

village outpost for health, nutrition and early learning

2. Appropriate AWC Building and Infrastructure

Construction of AWC Buildings

Up-gradation and Maintenance

Enhancement of Rent

Enhancement of Rent for CDPO building

3. Strengthening Package of Services

4. Focusing on the under-3s and early child care and learning environment

5. Strengthening Early Childhood Care and Education (ECCE)

6. Improving Supplementary Nutrition Programme

7. Care and Nutrition Counseling service

8. Management of severely and moderately underweight children and Village Nutrition

Counseling & Child Care Sessions (SNEHA SHIVIR)

9. Focusing on Children with special needs

o Identification of children with special needs

o Linking children with special needs with existing service provisions

o Training and sensitization of AWWs, Link Workers and Families

o Assistive devices / special education kit / books

o Improved Accessibility

o Referral Services

10. Strengthening Human Resource

11. Promoting Community ownership

53

Figure 6.4 Institutional Arrangements under ICDS Mission

54

CHAPTER -7

SUPPLEMENTARY NUTRITION IN ICDS

In India, the inter-generational cycle of malnutrition is continuously perpetuated with a high incidence of

low-birth weight (22%) and greater susceptibility of infants to infection, growth failure and anaemia. Two

out of five children (42.5 % of children under-five years in

India are underweight) and 70 per cent children (6-59

months) are anemic. Time trends in the dietary intake

levels of the pre-school children between 1975- 2006 have

not shown any substantial improvement. NNMB, 2006

shows 500-600 kcal deficit in energy intake (almost 40%

of their requirement) and multiple nutrient deficiencies

such as fat, calcium, iron, riboflavin, vitamin C (all 50%

deficit) and vitamin A (70% deficit).

The Supplementary Nutrition Programme (SNP) of

Integrated Child Development Services (ICDS) Scheme

is one of the most pivotal interventions addressing child

malnutrition in India and also a key service addressing

food security.

Table 7.1 gives the all India status of ICDS scheme as on 31.12.2014. State wise details are in

Annexure 7.1

Table 7.1: All India status of ICDS scheme as on 31.12.2014

ICDS Projects and Anganwadi Centres

No. of Projects No. of AWCs/Mini-AWCs

Sanctioned 7076 14.00 lakhs

Operational 7067 13.42 lakhs

Beneficiaries

Type of beneficiaries No. of AWCs providing supplementary nutrition

Number of Beneficiaries

Children (6 months to 3 years)

1255529 474 lakh

Children (3 to 6 years) 1255529 379 lakh

Pregnant and lactating women

1255529 199 lakh

Total 1255529 1,052 lakh

Source: Annual Report 2014-15, Dept. of Women and Child Development

55

The nutritional component of ICDS Scheme has been significantly outlined with the objective of

eradicating malnutrition for children less than 6 years of age and to improve the nutritional status of

pregnant and lactating mothers by increasing coverage of nutritional services.

The Government of India has issued several guidelines on supplementary nutrition from time to time

(Annexure 7.2). The GOI on 24.2.2009 issued revised Guidelines on Nutritional and Feeding norms.

The States/UTs have been directed to provide supplementary nutrition to children below six years of

age and pregnant and lactating mothers, in accordance with the guidelines which have been endorsed

by the Hon’ble Supreme Court vide its Order dated 22.4.2009 (Annexure 7.3). The provision of

supplementary nutrition under ICDS Scheme prescribed for various categories of beneficiaries is given

in table 7.2.

Table 7.2: Categories of Beneficiaries under ICDS and Supplementary Nutrition

Beneficiary Supplementary Nutrition

Children in the age

group of 6 months to 3

years

Food supplement of 500 calories of energy and 12-15 gm of protein per

child per day as Take Home Ration (THR) in the form of Micronutrient

Fortified Food and/or energy-dense food marked as ‘ICDS Food

Supplement’.

Children in the age

group of 3-6 years

Food supplement of 500 calories of energy and 12-15 gm of protein per

child per day. Since a child of this age group is not capable of consuming a

meal of 500 calories in one sitting, the guidelines prescribed provision of

Morning Snack in the form of milk/banana/seasonal fruits/micronutrient

Fortified Food etc. and a Hot Cooked Meal.

Supplementary Nutrition- Objective

To bridge the energy and protein gap between the Recommended Dietary Allowances (by ICMR) and

the Average Dietary Intake (ADI) for target beneficiaries i.e., children 6 months-3 years, 3-6 years and

Pregnant & Lactating women by providing nutrition support for minimum of 300 days in a year.

To supplement and not substitute family food.

To prevent micronutrient deficiency such as Vitamin A, Iron and Iodine.

56

Severely underweight

children

Food supplement of 800 calories of energy and 20-25 gm of protein per

child per day in the form of Micronutrient fortified and/or energy dense food

as Take Home Ration.

Pregnant Women and

Lactating Mothers:

Food supplement of 600 calories of energy and 18-20 g of Protein per day in

the form of Micronutrient Fortified Food and/or energy dense food as Take

Home Ration.

Figure 7.1 Type of Supplementary Nutrition in ICDS

The calorific norms for SNP were fixed since the inception of the Scheme in 1975 and after due

deliberations and taking into account the recommendations of the Experts, the calorific & nutritional

norms have been changed from time to time as summarized in Table 7.3 and Table 7.4.

Table 7.3: Nutritional Norms - Recommended for ICDS SNP Beneficiaries

Beneficiaries

Type of food

Ingredients Quantity (In gms)

Nutritional Norms (kcal)

Nutritional Norms

Proteins (gms)

Energy (Kcal)

Protein (gms)

Normal children (6 months - 6 years)

THR, Morning snack and Hot cooked meal

Cereal 100

500 12 -15

333 10

Pulse 20 67 4

Vegetables 45 21 1

Oil 5 45 0

Sugar & Gur 10 20 0

Condiments & Spices

5 0 0

Total 185

486 15

Severely Malnouris

Additional quantities

Cereal 140 800 20 - 25

466 13

Pulse & Groundnut 40 134 8

Supplementary Nutrition in ICDS

57

hed Children (6 months-6 years)

required Vegetables 60 28 2

Oil 10 90 0

Sugar & Gur 20 80 0

Condiments & Spices

5 0 0

Total 255

798 23

Pregnant & Lactating Women

Cereal 120

600 18 - 20

400 12

Pulse & Groundnut 30 101 6

Vegetables 55 25 2

Oil 5 45 0

Sugar & Gur 5 10 0

Condiments & Spices

5 0 0

Total 220

581 20

Source of Nutritional Norms: Dietary Guidelines for Indians-2011, National Institute of Nutrition Source of Quantity: Details provided by States according to corresponding recipes

With the aim to ensure normative approaches to SNP, the SNP financial norms are revised based on

Consumer Price Index for Rural Labourer (CPI-RL), under ICDS Mission considering the inflationary

price rise in the cost of food items, cooking fuel etc. (Source: Labour Bureau). Moreover, to facilitate the

processing, storage and transportation from Food Cooperation of India (FCI) warehouses/ Self Help

Groups (SHGs) to AWCs, provisions have been made in the revised norm. Use of locally appropriate

feeding choices for Take Home Ration for pregnant and lactating mothers and children 6 months - 3

years, with greater participation of local communities, women’s SHGs, mothers’ committees, village

health, sanitation and nutrition committees would be promoted. Calorie content of respective

commodity is linked with quantity, corresponding to which cost calculation is done for each beneficiary

under categories of SN as shown in Annexure 7.4.

Segregation for each cost under a category has been made with a motive to provide justification for

each item. Cost of food items has been calculated based on CPI-RL with base year 1986-87 except for

cereals because cereals cost is being covered under Wheat Based Nutrition Programme (WBNP).

Other items cost include:

Fuel cost for cooking calculated considering all India dependence on fuel based on census

data

Micronutrient Fortification

Transportation cost for facilitating the supplies from FCI warehouses and SHGs to AWCs

Storage/Labour/Miscellaneous cost

58

Table 7.4: Revisions in the Financial and Nutritional Norms Over the Years

Category Children (6-72 months)

Severely malnourished children (6-72 months)

Pregnant women and Nursing mothers

Financial Norms

19751 25 paise 60 paise 50 paise

10 paise per beneficiary per day for Transport, cost met from states under Minimum Needs Programme

19812 35 paise 70 paise 60 paise

Old rates (1991) 95 paise 135 paise 115 paise

Old Rates ( 2003)3 Rs.2.00 Rs.2.70 Rs.2.30

Revised rates w.e.f. 16.10.08 (per beneficiary per day)4

Rs.4.00 Rs.6.00 Rs.5.00

Revised rates w.e.f 22.10.12 (per beneficiary per day)5

Rs. 6.00 Rs. 9.00 Rs. 7.00

Nutritional Norms

Old norms Calories (K Cal)

300 600 500

Protein (g) 8-10 20 15-20

Revised norms w.e.f. 16.10.08 (per beneficiary per day)4

Calories (K Cal)

500 800 600

Protein (g) 12-15 20-25 18-20

1- Letter No.6-11/75 dated 1 August 1975, Ministry of Social Welfare , GOI 2- Letter No.13-9/78-NT dt. 226.1981 , Ministry of Social Welfare to States/U.Ts, GOI 3- F. No.19-5/2003-CD-I(Pt.) dated 19-10-2004 4- Order No. 5-9/2005-ND-Tech Vol. II dated 24.2.2009 with Subject: Revised Nutritional and

Feeding Norms for Supplementary Nutrition in ICDS Scheme 5- Order No. 1-8/2012-CD-I dated 22.10.2012 with Subject: Strengthening and Restructuring of ICDS

Scheme

Keeping in view the approved cost norms for various categories of beneficiaries, funds are released to

States/ UTs on the basis of number of beneficiaries reported and expenditure incurred for providing

supplementary nutrition by them. All State Governments/UT Administrations are required to ensure:

SNP shall be provided for 300 days a year i.e. 25 days a month. SNP register maintained by

AWW would indicate the total number of days of each child for which he was given SNP for the

month. The nutrition days of each child in a year will be sum total of nutrition days of that child

in 12 months.

Preparation of Supplementary Nutrition would be at a separate place away from children’s

activities area at AWC

59

Food should be prepared with due care and cleanliness and it should be acceptable to children.

Vegetables/ Eggs/ Other ingredients being used for the preparation should be fresh, properly

washed and as per the calorific standards mentioned in Table 7.3

SNP provided to children must have prescribed nutritional value

As far as possible, children between 6-36 months shall be provided micronutrient fortified food.

As per the Supreme Court’s order dated 7.10.2004, Below Poverty Line (BPL) shall not be

used as eligibility criteria

PRIs, SHGs preferably constituted of female members and Mahila Mandals should be used as

far as possible, for buying food grains, other condiments, etc. for preparation of SNP at AWC

and supervision/monitoring of SNP. Cost incurred for preparation should be met within the

budget provided without compromising the quality standards

AWCs must have cooking facilities, utensils for cooking and utensils to feed the children. They

should be cleaned properly before and after use

It is mandatory for each AWC to provide Morning Snack, Take Home Ration (THR) and Hot

Cooked Meal for 300 days in a year to all beneficiaries enrolled under ICDS Mission

Grievances for violating any quality standards would be addressed at State Grievance

Redressal Cell to be set up immediately after signing MoU with the Centre

WBNP will be mandatory for each State/UT because price escalation on other commodities like

vegetables/fuel etc. would be compensated by subsidized price of cereals provided through

WBNP. Lifting through WBNP would facilitate State/UT govt. to retain the quality standards in-

spite of price escalation and increase in beneficiaries.

Different recipes based on rice and wheat in different permutation and combinations by variations along

with the amounts of grains required for preparation of the same for morning snack, hot cooked meal for

beneficiaries and Take Home Ration as informed by various states is depicted in Annexure 7.5. The

preparations are given and served taking into consideration the local culture and the taste of children.

Basically recipes are standardized at the state level taking into consideration local preferences, likes

and dislikes.

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Hot Cooked Meal (HCM)

Hot cooked meal is served mostly in all the states of India. The type of HCM provided in different states

is given in Table-7.5. Khichri is the most commonly cooked HCM in majority of the states. The states

providing khichri are Andaman and Nicobar Island, Arunachal Pradesh, Assam, Bihar, Chandigarh,

Chhattisgarh, Delhi, Haryana, Himachal Pradesh, Jammu and Kashmir, Jharkhand, Maharashtra,

Manipur, Orissa, Puducherry, Rajasthan, Sikkim and Uttar Pradesh. The nutrient content of khichri is

improved by adding locally available green leafy vegetables, soya chunks beside rice and pulse. This

meal is provided to children between 3-6 years attending the AWC.

Broken wheat dalia is supplied to the AWCs of Andaman and Nicobar island, Chandigarh, Delhi,

Haryana, Himachal Pradesh, Jammu and Kashmir, Karnataka, Punjab, Rajasthan and Uttar Pradesh.

The dalia is distributed among children 3-6 years of age. The dalia is cooked in a semi solid form which

is easy to eat and digest by the children. Sugar and jaggery is added to the dalia along with milk if

sweet dalia is served to the children, whereas locally available green leafy vegetables and pulses are

added to the dalia if it is made salty.

Table 7.5: Type of Hot Cooked Meal served in Various States

STATES TYPE

THR

Andaman and Nicobar island, Arunachal Pradesh, Assam, Bihar, Chandigarh, Chhattisgarh, Delhi, Haryana, Himachal Pradesh, Jammu and Kashmir, Jharkhand, Maharashtra, Manipur, Odisha, Puducherry, Rajasthan, Sikkim, Uttar Pradesh

Semi-solid Khichri

Andaman and Nicobar island, Chandigarh, Delhi, Haryana, Himachal Pradesh, Jammu and Kashmir, Karnataka, Punjab, Rajasthan, Uttar Pradesh

Semi-solid Dalia (sweet/ salt)

Arunachal Pradesh, Haryana, Jammu and Kashmir, Madhya Pradesh, Manipur, Punjab, Sikkim

Semi-solid Kheer

Andhra Pradesh, Bihar, Chandigarh, Delhi, Madhya Pradesh, Manipur, Karnataka, Odisha, Tamil Nadu, West Bengal

Solid/Semi-Solid

Dal rice/ Pongal/ pulav/idli sambhar

Andhra Pradesh, Kerala, Odisha, Tamil nadu, West Bengal Solid (Boiled) Egg

Bihar, Delhi, Gujarat, Jammu and Kashmir, Manipur Semi-Solid Halwa

Gujarat, Punjab, Haryana, Madhya Pradesh, Maharashtra Solid Stuffed Parantha

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Arunachal Pradesh, Haryana, Jammu and Kashmir, Madhya Pradesh, Manipur, Punjab and

Sikkim provide kheer as HCM to their beneficiary. Milk, sugar and rice are the basic ingredients

of the kheer.

Rice and pulse preparations in the form of dal rice, pongal , idli sambhar, pulao is also given to

children between 3-6 years as HCM. The basic rice and pulse combination fulfils the energy

and protein requirements of the child and besides this locally available vegetables and green

leafy vegetables are also added in the food preparations to make it more wholesome and

nutritionally enriched.

Boiled eggs are given to 3- 6 years children of Andhra Pradesh, Kerala, Odisha, Tamil Nadu,

and West Bengal as the HCM along with some dal and rice preparation.

Halwa preparations from Bal bhog, wheat and suji along with edible oil and jaggery is given to

children as HCM in states like Bihar, Delhi, Gujarat, Jammu and Kashmir and Manipur.

Vegetable, potato, bhog, soya flour, locally available vegetable stuffed paranthas are also a

part of the HCM. The paranthas/ theplas were served along with an accompaniment generally

potato curry/subzi to children between 3-6 years of age.

Morning Snack (MS)

Halwa or sweet sheera prepared from wheat flour, suji, soya granules, besan. peanuts,

jaggery, sugar and vanaspati is given to children as morning snack. States which provide halwa

as MS are Chandigarh, Gujarat, Maharashtra, Haryana and Rajasthan (Table7.6).

Poha, upma, khichri and dalia are among the few morning snacks which are being provided to

3-6 years of children by Chandigarh, Gujarat, Arunachal Pradesh, Madhya Pradesh Jammu

and Kashmir and Jharkhand State Governments under the ICDS Supplementary Nutrition

Programme. The above recipes are enriched with micro nutrients by adding nutri-mix and

seasonal vegetables.

Laddu and soya biscuits are prepared from wheat flour, soya flour, sugar. Take-Home Ration

Ready to eat Food and Bal bhog is also provided to children as morning snack.

States like Assam, Gujarat and Manipur distributes fruits like banana, papaya, chikoo to

children weekly as morning snack along with another snack preparation.

62

Hard boiled egg is given to the children in Kerala as morning snack.

Dry roasted channa/lentils/peanuts/groundnuts, puffed rice, sprouted gram and jaggery are

among the most commonly and widely distributed Morning snack in majority of the states of

India. The dry nature, easy handling, and energy dense quality of this morning snack made it

the most widely distributed morning snack. The states distributing various dry form of morning

snack are Bihar, Chhattisgarh, Delhi, Gujarat, Haryana, Himachal Pradesh, Karnataka, Kerala,

Puducherry, Meghalaya, Orissa, Rajasthan and Uttar Pradesh.

Table 7.6: Morning Snack in Various States

STATES TYPE THR

Chandigarh, Gujarat, Maharashtra, Haryana, Rajasthan Semi- solid Halwa/ sheera

Chandigarh, Gujarat, Arunachal Pradesh, Madhya Pradesh, Jammu and Kashmir, Jharkhand

Solid/Semi-solid

Poha/ upma/ khichri / dalia

Arunachal Pradesh, Goa, Maharashtra, Orissa, Tamil Nadu, Jammu and Kashmir

Solid Laddu/ biscuits

Assam, Gujarat, Manipur Solid Fruits

Manipur, Meghalaya, Haryana, Sikkim Liquid Milk

Kerala Solid Eggs

Bihar, Chhattisgarh, Delhi, Gujarat, Haryana, Himachal Pradesh, Karnataka, Kerala, Puducherry, Meghalaya, Orissa, Rajasthan, Uttar Pradesh

Dry form Channa, jaggery, matar, lobia, sprouted grams, puffed rice, groundnuts

THR/Energy Dense Micronutrient Fortified Food

Take-Home Ration (THR)/ Ready to eat food (RTE food) is provided to children aged 6 months to 3 yrs

and to pregnant as well as lactating mothers. For children (6 months-3 years), the existing pattern of

THR includes mixed practice of giving either dry or raw ration (wheat and rice) which is often consumed

by the entire family and the child alone. THR is also given in the form that is palatable to the child and is

seen as food to be exclusively consumed by the child instead of the entire family. RTE therapeutic food

was introduced into ICDS for the first time in 1977 through letter no 12-29/76-CD dated 26th May, 1977

from the then Ministry of Social Welfare, Government of India. M/s. Kaira District Milk Producers

63

Cooperative Union, Anand Gujarat produced introduced Ready to eat therapeutic food, “Balamul” for

under nourished children. The ingredients included cereal flour, soya flour, sugar, milk powder, vitamins

and minerals. 100 g of Balamul provided minimum of 15 gm of protein and 350 calories.

The type of food provided under supplementary nutrition depends upon state to state. Take home ration

is distributed among the major states of the country (Table 7.7). All states except Goa and Puducherry

are providing THR either in dry or semi-solid form. Upma and halwa premix are being distributed among

the beneficiaries in both cooked and raw form in states like Andhra Pradesh, Gujarat, Kerala,

Rajasthan, Jammu and Kashmir, Madhya Pradesh and Meghalaya. The halwa and the upma mix

contains nutritious ingredients like wheat, soya, rava, sugar, green gram pulse, locally available

vegetables and edible oil, which makes it energy dense.

Khichri and pulao are among the few cooked THR which is being distributed among states like

Andaman and Nicobar island, Himachal Pradesh, Jammu and Kashmir, Rajasthan, West Bengal,

Assam and Bihar. This THR is generally provided to children between 6 months to 3 years. Locally

available vegetables, lentils, green leafy vegetables and nutri-mix are added besides rice and oil to

make the THR energy dense and enriched with essential nutrients.

Table 7.7: THR in Different States

STATES TYPE THR

Andhra Pradesh, Gujarat, Kerala, Rajasthan, Jammu and Kashmir, Madhya Pradesh , Meghalaya,

Dry, cooked

Upma mix/ Halwa mix

Andaman and Nicobar island, Himachal Pradesh, Jammu and Kashmir, Rajasthan, West Bengal Assam, Bihar

Dry, semi-solid (cooked)

Khichri/ vegetable khichri/ pulav

Andaman and Nicobar island, Himachal Pradesh, Punjab, Rajasthan, Manipur

Dry, semi-solid (cooked)

Dalia / Kheer

Andhra Pradesh, Arunachal Pradesh, Chhattisgarh, Gujarat, Haryana, Jharkhand, Rajasthan, Punjab , Maharashtra, Uttrakhand, Madhya Pradesh, Uttar Pradesh

Dry Panjiri/ Modified THR/ Bal Bhog (dry mix, ladoo, halwa, sukhadi, (weaning food)/ RTE soya biscuits

Andaman and Nicobar island, Himachal Pradesh, Punjab, Rajasthan and Manipur distribute dalia and

kheer as THR among pregnant and lactating women and children between 6 moths to 3 years. Nutri-

mix is added to cook THR to make it more nutritious and energy dense. The dry dalia consists of

broken wheat, edible oil, milk solid powder and sugar which is given to pregnant and lactating mothers.

64

Dry panjiri is among the most widely distributed THR in the various states of India. It is distributed in the

dry form among the beneficiaries. The basic constituents of panjiri/Modified THR/ bal bhog/ RTE

biscuits consists of wheat flour, sugar, soya flour and jaggery. Besides the basic ingredients soya

chunks, edible oil, channa, milk powder, powered lentils, ground nuts, besan and micronutrient pre mix

are added accordingly in states (Andhra Pradesh, Arunachal Pradesh, Chhattisgarh, Gujarat, Haryana,

Jharkhand, Rajasthan, Punjab, Maharashtra, Uttrakhand, Madhya Pradesh and Uttar Pradesh).

Wheat Based Nutrition Programme

Food-grains (rice and wheat, coarse grains and millets) are allocated under Wheat Based Nutrition

Programme (WBNP) which is implemented by the Ministry of Women & Child Development with the

twin objective of providing supplementary nutrition to children and popularizing wheat intake. WBNP will

be mandatory for each State/UT because price escalation on other commodities like vegetables/fuel

etc. would be compensated by subsidized price of cereals provided through WBNP. Lifting through

WBNP would facilitate State/UT Govt. to retain the quality standards in-spite of price escalation and

increase in beneficiaries. Under this, food grains are allocated to States/UTs at BPL rates which is

utilized by the States/UTs for providing nutritious/ energy food to children below 6 years of age and

pregnant & lactating women and to cushion the inflation/market price in food grains. Under this scheme

the Department of Food & Public Distribution allocates food grains annually to the Ministry of Women

and Child Development, based on M/o WCD projections of requirements for subsequent release to the

states. The food grains are lifted from the FCI depots for use by states for preparation of SNP. The

SNP menu and requirements are diverse and decided by States/UTs which require adhering to the

norms prescribed and are appropriate to local contextual requirements. The procedure of allocation and

lifting of food grains is as under.

65

Allocation of Food Grains (wheat and rice) Under WBNP

Allocation of food grains by D/o F & PD to MWCD

Allocation of food grains to States/UTs by MWCD with copies endorsed to D/o F & PD and FCI Head Quarters.

Issue of necessary instructions by FCI Head Quarters

to its respective Regional Offices

Payment of the cost of food grains by the State Government within the time frame laid down by D/o F & PD

Allocation of food grains to States/UTs by MWCD with copies

Lifting of food grains by the State Govts. from FCI godowns within the time frame laid down by D/o F & PD

Lifting of food grains by the State Govts. from FCI godowns within the time frame laid down by D/o F & PD

Lifting of food grains by the State Govts. from FCI godowns within the time frame laid down

by D/o F & PD

Intimation of annual requirement of food grains by MWCD to D/o F & PD

Figure 7.2: Allocation of Food Grains under Wheat Based Nutrition Programme

66

CHAPTER -8

Bal Swacchta Mission

Swachh Bharat or Swachh Bharat Abhiyan.

Swachh Bharat or Swachh Bharat Abhiyan (Clean India

Campaign) is a national level campaign initiated by the

Government of India which aims to accomplish the vision

of 'Clean India' by 2nd October 2019 - 150th birthday

of Mahatma Gandhi- Father of the Nation.

Bal Swachhata Mission launched on the occasion of Children’s Day

14th November, 2014 to pay a tribute to both Pt. Jawaharlal Nehru

and Mahatma Gandhi

A venture by Ministry of women and Child Development

A part of the nationwide sanitation initiative of Swachh Bharat

Mission

An initiative to endorse practice of cleanliness in anganwadi centres

Children as ambassadors of promoting cleanliness by means of

motivating others to keep their homes, schools and surroundings

clean

BAL SWACHHTA MISSION

Swachh Bharat Swachh Anganwadi

67

Children: Agents of Change

It is generally recognized that childhood is the best time for children to learn healthy practices.

Having a clean environment fosters a child’s pride at home as well as in the community.

Inculcating healthy habits with regard to water hygiene and sanitation will empower the child to

become an agent of change in order to build up a healthy nation. If children are brought into the

development process as active participants, they can become change agents within their

families and a stimulus to community development. They are eager to learn and help, and if

they consider environmental care and their role in this as important, they will take care of their

own health and the health of others.

Children are future parents and what they learn is likely to be applied in the rest of their lives.

They have important roles in the household, taking care of younger brothers and sisters, and

depending on the culture, they may also question existing practices in the household.

Being tomorrow’s parents, children are also likely to ensure the sustainability of a programme’s

impact.

In reality if we want to reduce the incidence of sanitation and hygiene related diseases, and to protect

the natural environment, behavioural changes are also needed, leading to proper use of the facilities.

Three factors have to be addressed if lasting changes in behavior related to hygiene practices are

required. These are:

Figure 8.1: Factors for Addressing Behaviour Change

Predisposing factors

• Knowledge

• Attitude

• Belief

Enabling Factors

•Availability of resources like toilets

•Safe water supply

Reinforcing Factors

•Factors affecting the childrens ability to sustain a certain behaviour like support and cooperation received from parents, guardians and peer groups

68

The activities of the AWC in the reformed and restructured ICDS revolve around the Swachh Bharat

Campaign. However, keeping in line with the Bal Swachhta Mission a booklet on "Swachh Bharat,

Swachh Anganwadi" has been framed in order to provide a healthy anganwadi environment and to

develop and support appropriate health and hygiene behaviour. The booklet contains information on the

following themes:

1. Clean Anganwadi

2. Clean Surroundings

3. Clean Self (Personal Hygiene/ Child Health)

4. Clean Drinking Water

5. Clean Toilets

6. Clean Food

The key points required in order to remain

swastha or healthy include personal hygiene,

good kitchen management, solid waste

management, safe water and better

sanitation facilities as indicated in Figure 8.2.

Figure 8.2 Swastha Concept

KEEP THE ANGANWADI CENTRE CLEAN

AWCs should be a child friendly centre and have adequate

infrastructure and space of at least 600 sq. ft. for both indoor

and outdoor activities of children. The existing model of AWC

from a few States is placed at Annexure 8.1.

Ideally the following points should be ensured.

The AWC should be ideally located away from industries

which emit harmful gases, obnoxious odour, chemicals etc.

Ceilings and overhead fixtures should be designed, constructed, finished and maintained so as to

minimize the accumulation of dirt and shedding of paint or plaster particles.

69

The nature of ceiling roof should be of permanent nature (Iron sheet/ asbestos sheet/ reinforced

concrete cement).

The floor of building should be cemented, tiled or laid in stone (pucca floor).

The premises of the AWC should be adequately lighted and ventilated.

Building should be soundly built and maintained. Cracks, rough surfaces, open joints etc. must be

repaired as soon as possible and inspected regularly.

All the windows and doors of the building must be adequately screened to exclude flying insects

and they must also be rodent proof.

Regular removal of spider webs from roofs and walls should be ensured.

Spaces and gaps where bird roosting can take place should be avoided.

Figure 8.3: No Entry to insects and Rodents

Floor should be cleaned everyday along with durries or mats, toys and other learning materials

to make it free from dust, ants and other contaminants.

Guidelines for Indoors

Ceilings and overhead fixtures should be designed, constructed, finished and maintained so as to

minimize the accumulation of dirt, condensation and growth of undesirable moulds and shedding of

paint or plaster particles. Sufficient number of Windows and exhaust openings shall be provided to

minimize the accumulation of dirt.

Source: Food Safety Act 2010-11

70

Pest Control (mainly rodents, birds, and insects) at the Anganwadi Centre

Holes, drains and other places where pests are likely to gain

access must be kept sealed. Wire mesh screens on open

windows, doors and ventilators will reduce the problem of

pest entry.

The kitchen & AWCs surrounding areas must be regularly

examined for evidence of infestation.

Chemicals should always be kept in their original containers

stored in a locked storage, away and beyond the reach of

children.

KEEP AWC SURROUNDINGS CLEAN

Keeping AWC and nearby areas

clean and free from faeces, refuse

and waste water can help prevent

disease.

AWC’s garbage should be collected

in a garbage bin and disposed into a

compost pit or community bin.

These bins should be covered as

germs can spread by flies,

cockroaches, rats and mice, which

thrive on waste such as food scraps and peelings from fruits and vegetables.

Periodic disposal of the refuse/waste should be made compulsory and the

garbage bin should be emptied and washed daily with a disinfectant and

dried before next use.

Keeping AWC and nearby areas clean and free from faeces, refuse and

waste water can help prevent disease.

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Avoid stagnation of water around AWC, toilet area and near hand pumps to prevent breeding of

mosquitoes.

Encourage to have a kitchen garden in AWC.

CLEAN SELF (PERSONAL HYGIENE /CHILD HEALTH)

Personal hygiene involves those practices performed by an individual to care for one's bodily

health and wellbeing by keeping oneself clean.

Focus on keeping the body parts neat and clean.

Safe hygiene habits include good practices like proper hand-washing with soap and water,

before and after eating, after using toilet, after cleaning children after defecation/urination and

after safe fecal disposal.

How can it be done?

1. Hair

Wash hair regularly

Comb your hair everyday

Inspect your hair for lice that may keep you itchy

2. Eyes

Do not allow flies to sit or crawl on the eyes

Wash eyes with clean water

Use clean cloth for wiping the eyes

3. Teeth and Gums

Clean teeth well every morning and before sleeping

Rinse your mouth with clean water after eating any thing

4. Body

Take bath every day and dry yourself properly

Wash and change clothes daily

Clean eyes, ears and genitals regularly

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5. Hands

Ensure that hands are washed with soap after defecation and before eating

Wash your hands after touching anything dirty

Always keep fingernails clean and well-trimmed. Long and dirty nails harbour filth and

germs.

It is advisable to keep a nail cutter in the AWC for use.

6. Use of handkerchief

Do not spit and blow nose on the ground. Sputum and mucous can spread diseases.

Use a handkerchief

Cover the mouth and nose with a cloth or handkerchief while coughing and sneezing.

7. Prevent dirt

Do not encourage children to play in dirt and

muddy water to avoid catching of pathogens and

worms from human excreta as a result of open

defecation

Wear chappals/ shoes to prevent the contact of

bare feet with soils infected with worm from human

excreta

8. Hand Washing

Wash basin and Hand wash facility must be maintained and cleaned regularly

Sinks should be at appropriate level for children to

wash their hands with ease

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Keep your Hands Clean

Dangerous microorganisms are found widely in soil, animals, garbage and waste

These microorganisms are carried by hands, clothes and utensils etc.

Slightest contact can transfer them to food and cause foodborne diseases.

Table 8.1 Five Common Ways Germs are Spread

Nose, Mouth, or Eyes

to Hands of other

people

Germs can spread to the hands by

sneezing, coughing, or rubbing the eyes

and then can be transferred to other

family members or friends. Simply

washing hands can help prevent

illnesses as the common cold or eye

infections from spreading.

Hands to Food Usually germs are transmitted from

unclean hands to food by an infected

food preparer who didn’t wash his or her

hands after using the toilet. The germs

are then passed to those who eat the

food. This is easily prevented by always

washing hands after using the toilet and

before preparing food items.

Food to Hands to

Food

Germs are transmitted from raw foods,

such as chicken to hands while

preparing a meal. The germs on the

hands are then transferred to other

uncooked foods such as salad. Cooking

the raw food kills the initial germs but

the salad remains contaminated.

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Infected Child to

Hands to Other

Children

Germs are passed from a child with

diarrhea to the hands of the parent

during diaper changing. If the parent

doesn’t immediately wash his or her

hands, the germs that cause diarrhea

are then passed on to others.

Animals to People

Wash your hands after petting animals

or touching any surfaces they come into

contact with. Washing hands with water

and soap regularly will result in healthy

community with healthy individuals.

The hand should be washed systematically by rubbing all parts of the hands and wrist

Figure 8.4: Proper Way of Washing Hands

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Hand washing – The Four Principles

01- Wash your hands when they are dirty, after using the toilet and before eating.

02- Do not cough or sneeze into your hands, use a disposable tissue or clean cloth.

03- Dispose off your tissue quickly into a bin, do not keep and re-use.

04- Keep your fingers away from your mouth, nose and eyes (T-zone)

CLEAN DRINKING WATER

Water plays a very important role in the safety and

hygiene of children attending AWCs. If the water used for washing and

soaking of grains is dirty it can become the source of contamination. The

mud and dirt of unclean water may make the food unsafe. Safe water is

also needed for:

Washing fruits and vegetables

Drinking

Cooking

Cleaning Utensils

Bathing and keeping yourself clean.

Critical Times for Hand Washing

Before and after eating

After going to toilet

After cleaning baby's faeces

Before treating an open wound

After playing with pet animal

After handling garbage and wastes

After blowing your nose

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An adequate supply of potable water with appropriate facilities for its storage and distribution should be

available. Presence of any chemical and microbial contamination in water has potential of transmission

of waterborne infections. The best defense against infection is prevention. Therefore following points

must be adhered to:

Water used for washing should be of such quality that it does not contaminate the food

products.

Water storage tanks/ buckets should be cleaned periodically.

Safe drinking water should be available and kept covered in containers. Containers with

taps may be used.

Hands should not be dipped while taking out water from containers. A long stick utensil

(laddle) for drawing water from the vessel should be used if containers with tap are not

available.

If water filters/ purifiers are used, prescribed instructions for cleaning need to be adhered

to.

Treatment, Handling and Storage of Drinking Water

Boiling is a safe and simple

method of purifying/ treating

drinking using before using it.

Water can also be purified by

filtration.

Chlorine can also be used for

water purification which is easily

available in the market. One tablet

of chlorine can be used in 20 liters

of water. It should be stirred

vigorously after putting in water for

a few seconds and water can be

consumed after half an hour.

Figure 8.5 Treatment, Handling and Storage of Drinking Water

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CLEAN TOILETS

Sanitation

Sanitation is the hygienic means of promoting health through prevention of human contact with

the hazards of waste. Hazards could be associated with the lack of hygienic and safe food, non-

potable/dirty water and an unclean environment.

Poor sanitation encourages the spread of disease. As a result many people particularly

children easily get sick or even die.

Defecation in open can be dangerous and in turn affect the health and nutritional status of the

child and can lead to spread of diseases mainly diarrhoea, dysentery, cholera, hepatitis,

typhoid and worm infestation. Therefore it needs to be discouraged and prevented.

Make sure that there is no water logging to avoid breeding of mosquitoes.

Improved sanitation will

reduce the incidence of

diseases and lead to

better health.

In ICDS, the Anganwadi centre is

believed to be a platform for

behavioral change of children by

promoting hygienic practices since

childhood. Toilets at the AWC are

a basic need for both children and

workers of AWC. While the utility and the functionality is vital, the location of the toilet is very important

for its proper use.

TIPS for Clean Toilet

Toilets need to be cleaned regularly.

Toilets should be kept covered and

cleaned after every use.

It is important to wash hands with soap

and water after defecation to help

protect against illnesses.

Soap and water should be placed

conveniently near toilet.

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The main consideration for child friendly toilets includes the following:

1. Privacy for children

2. Beautiful caricatures of pets and animals on the walls

3. Separate toilets for boys and girls with adequate water

4. Toilets must be kept clean and tidy at all times

5. No fear among the children to use the toilet

6. Anal cleaning and hand washing facilities must be inside the toilet

7. Use of toilet for both urination and defecation should be encouraged

8. There should be regular water supply for the toilet

9. Provision of soap should be there outside the toilet for children to wash hands after each visit

10. Cleaning materials like bucket, broom and disinfectants should be available

11. Toilets should be cleaned every morning and after the children leave

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Figure 8.6: The f-diagram

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Clean Food: Details are dealt in next Chapter.

81

Hot Cooked Meal( HCM)

Mornning Snack

Take Home Ration (THR)

•3-6 yrs Children attending AWC

•3-6 yrs Children attending AWC

•6 months-3 yrs children

•Pregnant and Lactating mother

•Severely Undernourished children Supplementary

Nutrition

CHAPTER 9

FOOD HANDLING AND SAFETY MEASURES IN SUPPLEMENTARY NUTRITION PROGRAMME

Supplementary Nutrition under ICDS is given in three forms: 1) Morning Snack 2) Take Home Ration

(THR) and 3) Hot Cooked Meal (HCM).

1) Morning Snack is given to children in the age group of 3-6 years since a child of this age group

is not capable of consuming a meal of 500 calories in one sitting; the State Governments/UTs

serve more than one meal in the form of morning snack to the children who come to the AWCs.

Morning snack is generally provided in the form of milk/banana/egg/seasonal

fruits/Micronutrient fortified food etc.

2) For children between 6 months to 3 years, Pregnant and Lactating mothers and Severely

Undernourished Children, Take Home Ration (THR) is provided as they do not attend the AWC

daily.

3) Hot cooked Meal (HCM) is provided to those who come to the Anganwadi Centres (AWCs), for

pre-school education i.e. children between 3 to 6 years.

It is essential that appropriate food safety measures are taken with regard to Take Home Ration, Hot

cooked meal and morning snack provided under Supplementary Nutrition. In some States/UTs, Hot

cooked meal and morning snack are often cooked at the Anganwadi centre and in some places the

cooked food is supplied by Self Help Groups/ local groups or cooked at community kitchens.

Irrespective of where the food is cooked, it is imperative that a high degree of care should be taken and

adherence to food safety and hygiene protocols while handling food.

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Food safety needs to be ensured at every step of procurement, preparation and distribution. The

following steps needs to be taken care of by ICDS functionaries for supplementary Nutrition

Programme.

Food Safety in ICDS

Step 1: Purchasing or procurement

Step 2: Food processing and packaging of Take Home Ration (THR)

Step 3: Transportation of Raw Ingredients/ Processed Food

Step 4: Distribution of Raw Ingredients/ Processed at AWC

Step 5: Storage

Step 6: Preparing and cooking of Food

Step 7: Distribution of Supplementary Nutrition

Step 8: Disposal of leftovers

Steps at which food Safety should be ensured

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STEP 1: PURCHASING OR PROCUREMENT

A) Lifting/procurement of Cereals (Rice & Wheat)

As mandated under ICDS:

Food-grains (rice and wheat, coarse grains and millets) are

allocated under Wheat Based Nutrition Programme

(WBNP) wherein the Department of Food & Public

Distribution allocates food grains annually as per MWCD

projections and subsequent release to the states.

All other ingredients are procured locally.

Lifting of food grains from FCI and precautionary measures

Fair and Average quality of rice and wheat should be lifted from Food Corporation of India (FCI)

godowns.

The officer lifting the food grains should ensure that they are

of good quality and if there is any doubt about it than the

higher authorities should be informed immediately both in

case of using in preparation for hot cooked meal or diverting

for the production of THR.

A procurement plan should be prepared to have an undisturbed supply of THR to the AWCs

which should be based on the request from AWCs.

Precautionary measures to be undertaken by SHG

groups/producer selected for the processing and supply

of THR

To procure quality ingredients as per the

specifications laid by the State Govt./ laid under other

regulations.

No raw material or ingredient should be accepted if it

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is known to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs or

toxic items, decomposed or extraneous substances, which would not be reduced to an

acceptable level by normal sorting and/or processing.

In addition to the raw materials, food additives and ingredients, wherever applicable,

should conform to the regulations laid down under the FSSAI Act 2006 and Regulations

2011.

Records of raw materials and ingredients as well as their source of procurement should be

maintained in a register for inspection.

Local Procurement/ Purchase of Perishable and Dry Ingredients: Following safety measures

need to be ensured for all local procurements:

Dry ingredients like pulses, oil, iodized salt, condiments etc.

should be purchased locally, in amounts which should last not

more than 15 days.

Good quality ingredients should only be purchased, bearing

Agmark, ISI mark; purchase of loose ingredients specially oil,

salt should be avoided at all costs.

For THR, the other ingredients which may be required such as

Bengal Gram, sugar, jaggery groundnuts, etc. should be

purchased from local market and should be of good quality,

having a standardized mark.

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Non-iodized and loose salt should not be

procured and used in the hot cooked meal.

Pulses should be of good quality and free from infestation

(Khesari dal should not be used).

Fresh vegetables and fruits should be purchased on day of

cooking only. Purchase of discoloured and infested vegetables

and fruits should be avoided.

Eggs should be purchased on the day of use, it should be

ensured that eggs are not broken or the shell is not cracked as

this may leads to contamination.

At every stage FIFO (First in First Out) standards should be

maintained. Earlier stocks to be exhausted before the fresh

stock are put to use. The containers/storage bins should be

washed and dried in sun before adding new stock.

Proper records of purchases should be maintained.

X

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STEP 2: FOOD PROCESSING AND PACKAGING OF TAKE HOME RATION (THR)

Processing which require handling of food includes the following activities:

Roasting

Mixing

Grinding

Sieving

Washing

Drying

General Requirements on Hygienic and Sanitary Practices to be followed in a

Food Service Centre

Food Establishments shall be located away from environmentally polluted areas and

industrial activities which produce disagreeable or obnoxious odour, fumes, dust,

smoke, chemical or biological emissions and pollutants which pose a serious threat

of contaminating food; areas subject to flooding; areas prone to infestations by

pests; and areas where wastes, either solid or liquid, cannot be removed.

Source: Food Safety Act – 2010-11

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Supervision at Manufacturer's level include:

A detailed Standard Operating Procedure (SOP) for the processing

of food as well as its packaging, dispatch and storage should be

followed for proper management which in turn would help in

identifying exact problem so that damage control would be faster.

Appropriate records of food processing, preparation, production,

cooking, storage, distribution, service, food quality, laboratory test

results, cleaning and sanitation, pest control and product recall

should be maintained and retained for a period equivalent to the

shelf-life of the product.

Precautions during processing include:

Only people employed in processing should enter the production

area. Food handlers are required to maintain highest level of

personal hygiene like use head gear, aprons and protective clothing.

Hands should be washed before handling food, provision of soap,

detergents and water should be made.

Jewellery such as rings, bangles, watches should not be worn by food handlers.

Eating and drinking should be prohibited in the area.

Every utensil or container containing any food or ingredient of food should be either provided

with a properly fitted cover/lid or with clean gauze net or other material of texture sufficiently

fine to protect the food from dust, dirt and flies and other insects.

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All items, fittings and equipment that are touched or come in contact with food must be of non-

corrosive material so that it does not make the food toxic.

Suitable equipment’s should be for cooking, processing and storing. Stainless steel/ aluminium/

glass containers, mugs, jugs, trays etc. should be used.

All containers/ equipment should be completely dry before use, clean and in good shape.

All the equipment’s and their surroundings should be free from rodent or insect activity.

Utensils like spoons, beaters, pans, bowls, trays, spatulas etc. should be sanitized after every

lot of food is processed.

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Food Packaging and Dispatch

Packaging unit should be close to

processing unit.

The packaging unit should be clean and

free from spilled powdered food materials

which may attract or harbour pests,

rodents or micro-organism. Appropriate

weighing machine, sealing machine,

scoops and packaging material should be

readily available.

Packaging should be done wearing proper

apron, head gear, gloves and mask.

No footwear should be allowed in the

cooking area.

Packaging materials should be such that it provides

protection to food products for preventing contamination

and damage. Packaging material should be such that is

permitted under the FSS Act & the Regulations there

under.

Processed food should be packed on the same day to prevent any possible infestation or

adulteration.

All packets should carry the Label –Food for ICDS

Supplementary Nutrition Programme–Food Not for Sale.

Immediately after packaging and proper labelling, the products

should be placed in the storage room under required

temperature and humidity conditions to prevent any possible

spoilage.

Packed food should be stacked separately away from the raw material.

Packets should carry proper

labeling and information such as:

Name of the Product

Nutritive value

Ingredients used

Instructions for use /

process of consumption

Best before

Batch no

Date of packing

Weight of the product

Name of the producer

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Strict implementation of the feeding norms prescribed by GOI while providing THR under ICDS Scheme

was issued on 26th September 2014 to the states and copy of the same is placed at Annexure 9.1

STEP 3: TRANSPORTATION OF RAW INGREDIENTS/ PROCESSED FOOD

All critical links in the supply chain need to be identified and provided for to minimize

food spoilage during transportation.

Vehicles carrying the cereals either raw

or in finished from (THR) must be

checked for the cleanliness and should

be disinfected if required.

The duration in transit should be as short

as possible, so that chances of

contamination and spoilage are low.

Before receiving the product the receiver

should check that the packaging is intact

and contamination has not occurred.

Same vehicle should not be used for transportation of high risk foods such as fish, meat,

poultry, eggs etc. and THR to avoid the risk of cross- contamination.

Quality Assurance

It should be ensured that food should be free of any contamination and adulterants.

FIFO (‘First in First Out’) system should be applied to release the raw materials (for

processing, packaging and delivery) in order to protect the food from being stored too long

and becoming contaminated or spoiled.

At regular intervals food should be sent for laboratory testing. The States/UTs may

consider engaging CSIR institutes/National Accredited Board for Laboratories /recognized

laboratories for carrying out sample checking of SNP, to ensure delivery of quality food

through ICDS.

Periodic inspection (preferably every week) of all items stored should be carried out.

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STEP 4: DISTRIBUTION OF RAW MATERIAL/ PROCESSED FOOD AT AWC

Cereals are delivered to the AWCs for hot cooked meal, the transit time

should be short and proper route charts need to be drawn for delivery to avoid spoilage during

transportation. Weighed food items should be delivered to each AWC/ processing units.

In case of THR, packaged food materials are dispatched to respective Anganwadi Centres as per

their requirement/demand and on time.

Record of stock dispatched/issued should be maintained on a regular basis at the production unit

as well as at the AWCs.

Record of acknowledgement receipt by Anganwadi Workers against all the dispatch/issue should

also be maintained and furnished for verification as and when required.

Record of the date of manufacture of food and the day received at AWC should be noted in case

of THR for ascertaining safety period.

STEP 5: STORAGE

In an AWC, the storage

area is fundamental in

prevention of food contamination. In an AWC the

facilities available for storing the food bags are

very important since good storage will increase

the shelf life of the food product and also prevent

food spoilage or cross contamination. The storage facilities available at

AWC include:

Wooden planks

Food Storage Facilities

Food storage facilities shall be designed and

constructed to enable food to be effectively protected

from contamination during storage; permit adequate

maintenance and cleaning, to avoid pest access and

accumulation of dirt.

Source: Food Safety Act 2010-11

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Plastic gunny bags

Drums or boxes to store the food packets

Threads/strings to tie the partially used food packets

The following points should be taken care during storing food in an AWC:

The supply of cereals like wheat and rice should not be stored for more than a month; they may

be stored in airtight bins or stacked neatly in gunny bags and stored in area free of rodents and

insects.

Food should not be stored directly on the ground; a wooden plank should be used for stacking

of food materials.

Dry ingredients like iodized salt, condiments, oils, soyabean, pulses etc. should be stored in

airtight containers, which may be purchased from the allocated fund for utensils at AWC level.

All containers should be of materials that do not

impart toxicity to food. These containers should be

cleaned at regular intervals and thoroughly dried

before use.

It should be ensured that ingredients used for

cooking like food grains, pulses, vegetables, cooking

oil and condiments should be free from adulteration

and pest infestation.

Food Storage Containers

Food storage containers made of nontoxic materials shall be provided for

storage of raw materials, work-in-progress and finished/ready to serve

products. The food materials shall be stored on racks/pallets such that they are

reasonably well above the floor level and away from the wall so as to facilitate

effective cleaning and prevent harbouring of any pests, insects or rodents.

Source: Food Safety Act 2010-11

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All stored raw materials and ingredients

must be kept under dry and cool

conditions that will prevent spoilage,

protect against contamination by

pathogenic microorganisms, insects,

rodents, foreign bodies and chemical

damage.

Food and non-food materials should not

be stored in same area and not all food

materials can be stored together because

of risk of cross contamination.

At every stage FIFO (First in First Out) standards should be maintained i.e. earlier stocks

should be exhausted before the fresh stocks are put to use.

The containers/storage bins should be washed and dried in sun before adding new stock.

Raw materials or processed food should not be procured more than the amount required for a

month due to lack of storage space in the anganwadi centre.

Double fortified salt should be carefully stored in air tight containers.

No toxic chemical/poison/disinfectants should be stored within kitchen

area or storage room.

Chemical containers must not be used for storing food, oil or water.

Ideal Strategy for Stock Clearance

FIFO – First in First out, this applies to proper stock rotation. If you are buying a new ‘bottle’ of

any material make sure the old one is empty first or out of the fridge before you start the new one.

Source: Food Safety Act 2010-11

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STEP 6: PREPARING AND COOKING FOOD

Safe food handling refers to precautions taken while storing, preparing and

eating food. It reduces the risk of food borne illnesses, illnesses that are

caused by eating food contaminated by bacteria and other microorganisms.

In any food service, the priority is always given to the cleanliness of the food serving area as it

increases the appearance of the food served which in turn increases palatability of food. The cooked

food also directly comes in the contact with the environment. The five keys that determine access to

safe food are:

First Key: Keep the Kitchen clean

Second Key: Separate raw and cooked food

Third Key: Cook thoroughly

Fourth Key: Keep food at safe temperature

Fifth Key: Use safe water and raw material

First Key: Keep the Kitchen Clean

The Kitchen

Should be well ventilated

Have a separate storage facility

Should not have roofs of inflammable material, like straw, bamboo and synthetic material

Lights and fixtures should be cleaned regularly to keep it free from dust, dirt and carbon

Smokeless chulhas should be used to the extent possible. Fuel (kerosene/fuel

wood/charcoal/LPG) should be stored safely, so that there is no fire hazard. If kerosene/gas is

used for cooking, the cook/AWH should be specifically trained in safe handling of stoves, gas

cylinders etc.

The floors of kitchen and the slabs should be cleaned every day before and after use

Unwanted material should not be left on the floor and should be picked up

immediately

Food waste and other waste material should be removed periodically from

the place where food is being handled or cooked to avoid building up

Dispose bio-degradable kitchen garbage daily away from the kitchen area

Do not consume stale food and always dispose it safely

A garbage bin of adequate size with a proper cover should be used for

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waste material

All utensils equipment used for preparing and serving food should be washed in water using

suitable detergent

Clothes, mops and brushes used for cleaning carry a heavy risk of cross contamination. They

must therefore be thoroughly cleaned separately and dried after use

Second Key: Separate raw and cooked

Raw food, especially meat, poultry and seafood, and their juices, can contain dangerous

microorganisms which may be transferred onto other foods during food preparation and storage.

Therefore it is recommended to:

Separate raw meat, poultry and seafood from other foods

Use separate equipment and utensils such as knives and cutting boards for handling raw foods

Store food in containers with lids to avoid contact between raw and prepared foods

Avoid cross-contamination

Wash plates used for raw food

Some States like Tamil Nadu and Odisha are providing eggs in supplementary nutrition and these must

be handled with care and separated from other foods in order to avoid cross contamination.

Third Key: Cook Thoroughly

Proper cooking kills almost all dangerous microorganisms. Studies have shown

that cooking food to a temperature of 70°C can help ensure it is safe for

consumption. Foods that require special attention include minced meats, rolled

roasts, large joints of meat and whole poultry. Therefore it is recommended to:

Cook food thoroughly, especially meat, poultry, eggs and seafood

Reheat cooked food thoroughly

Fourth Key: Keep Food at Safe Temperatures

Microorganisms can multiply very quickly if food is stored at room

temperature. By holding at temperatures below 5°C or above 60°C, the

growth of microorganisms is slowed down or stopped. Some dangerous

microorganisms still grow below 5°C. Therefore it is recommended to:

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Do not leave cooked food at room temperature for more than 2 hours

Refrigerate promptly all cooked and perishable food (preferably below 5°C)

Keep cooked food piping hot (more than 60°C) prior to serving

Do not store food too long even in the refrigerator

Do not thaw frozen food at room temperature

Other points to consider:

Danger zone: 5 to 60 C microorganisms

multiply very fast in this temperature range

Refrigeration slows bacterial growth.

However, microorganisms can grow

Microorganisms cannot multiply if it is too hot

or too cold

Promptly cool and store leftovers

Prepare food in small amounts to reduce

leftovers

Leftover should not be stored in refrigerator for more than 3 days

Thaw food in the refrigerator or other cool location

In case of centralized kitchens as in Delhi proper care must be taken to abide by temperature laws as

there is a huge time gap between preparation at kitchen and distribution and eating time at Anganwadi

centres.

Fifth Key: Use safe water and raw materials

Water plays a very important role in the safety and hygiene of children attending AWCs. In any food

establishment the quality of water used for washing, soaking and cooking is very essential. If the water

used for washing and soaking of grains is dirty it can become the source of contamination. All raw

materials should be cleaned and washed in clean water, cooking should be done in clean utensils with

lid, so as to prevent contamination and loss of nutrients. Water used should be clean and safe; cooking

should be done thoroughly so as kill all pathogens and cooked food should be kept covered so that dust

dirt or pest does not enter. At the AWC vegetables/ fruits are procured locally or contributed by the

community; care should be taken to avoid use of vegetables and fruits which are likely to have been

sprayed with pesticides/chemicals. Purchase of any vegetables and fruits having any odour of

pesticides should be avoided. Such chemical residues must be removed by washing and cooking.

HACCP Guidelines

Cooking food until the CORE TEMPERATURE

of 75ºC or above will ensure that harmful

bacteria are destroyed. However, lower cooking

temperatures are acceptable provided that the

CORE TEMPERATURE is maintained for a

60ºC for a minimum of 45 minutes

65ºC for a minimum of 10 minutes

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Removal of the Pesticide Residues from the Food Products by Different Methods:

Most of the pesticide residues can be removed by adopting four methods. These methods can be easily

adopted at the AWC/ house hold level to remove the pesticide residues. The methods include washing,

blanching, peeling and cooking.

Washing: The first step in the removal of pesticide residues from the food products is washing.

About 75-80% of pesticide residues are removed by cold water washing. Washing with 2% of

salt water will remove most of the contact pesticide residues that normally appear on the

surface of the vegetables and fruits. To remove the pesticide residues 2-3 washings are

required. The green leafy vegetables must be washed with 2% salt water. The pesticide

residues from green leafy vegetables are removed satisfactorily by normal processing such as

washing, blanching and cooking.

Blanching: It is a short treatment in hot water or steam applied to most of the vegetables.

Certain pesticide residues can effectively be removed by blanching. But before blanching it is

very important to thoroughly pre-wash the vegetables and fruits.

Peeling: Contact pesticide that appears on the surface of the fruits and vegetables can be

removed by peeling. Steps such as concentration, dehydration and extraction from the raw

product can further reduce pesticide residues in the end product.

Cooking: Animal products are also the major source of contamination for pesticide residues in

human diet since the animals feed/fodder are sprayed with pesticides. Pressure cooking, frying

and baking minimizes the harmful effect pesticide residues, for e.g., boiling of milk at high

temperature destroys the persistent pesticide residues and heating of oil will minimize pesticide

residues.

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Step 7: Distribution of Supplementary Nutrition

Serving Food and Feeding

Dishes, plates, bowls and spoons used

by children should be washed with

potable water and dried before serving

Food distributors should wash their

hands should be washed before

serving the food

Food should be tasted by AWW/AWH

before serving

Food should be served to children in a

clean area

Food should be served using spoons

with long handle

Small amounts of food should be given

first, second serving should be offered

though. This will prevent food wastage

Fruits given for morning snack should be washed with potable water and given to children

As far as possible food should not be touched by hand

Safety measures while Eating

Children should be taught basic manners of

eating food. Some tips are given below:

The space for eating should be neat

and clean, it is best to avoid durries in

the feeding area

Children should wash hands with soap

before eating (provision of soap should

be made at the centre)

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Nails of children should be trimmed

It is preferred that children eat with a spoon.

Safe drinking water should be available

Step 8: Safe Disposal of Left Overs

Some safety measures include:

Food should be cooked strictly as per requirement to prevent wastage. Care should be taken to

prevent deterioration and spoilage through appropriate measures which may include controlling

temperature, humidity, and/or other measures

Food which has been left should be appropriately disposed or discarded as soon as possible.

There should be safe disposal of expired food

Food should not be thrown away near the Anganwadi centre where it attracts animals, pests or

lead to growth of micro-organisms

Stale food should not be mixed with the fresh food on any account

Left overs should not be kept in the Anganwadi centre and allowed to spoil. If there is any

doubt of spoilage of raw or cooked food, it should be immediately disposed of

Records of food used at AWC and its disposal should be kept at the AWCs

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Checklist for Keep Clean Schedule for AWCs is placed at Annexure 9.2

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HACCP CHARTS FOR TWO COMMON FOODS USED IN SUPPLEMENTARY NUTRITION IS GIVEN

BELOW

○ Initial contamination of raw ingredients

# Contamination from handlers

¤ Contamination from equipments

◊Contamination from working surface

X Contamination from water

Δ Contamination from the utensils

Φ Proliferation of microorganisms

ᴕ Time and temperature abuse

Figure 9.1: HACCP CHART FOR MMETHA DALIA

○# Dalia

○# Chana Dal

○# Carrot/Pumpkin

○# Peanut

○# Oil

○# Jaggery

#¤ Peeling

◊ X Washing

#¤◊ Cutting

¤ Mixing

Δ ᴕ Cooking

# Adding

◊ Δ Serving

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○ Initial contamination of raw ingredients

# Contamination from handlers

¤ Contamination from equipment's

◊Contamination from working surface

X Contamination from water

Δ Contamination from the utensils

Φ Proliferation of microorganisms

ᴕ Time and temperature abuse

Figure 9.2: HACCP CHART FOR KHICHRI

○# RICE

○# MOONG CHILKA

○# CARROT

# Adding

Δ ᴕ Cooking

○# OIL ¤ Mixing

#¤◊ Cutting

◊ X Washing

○# SEASONAL VEG

○# SALT

#¤ Peeling

◊ Δ Serving

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CHAPTER 10

ROLES AND RESPONSIBILITIES OF ICDS FUNCTIONARIES IN ENSURING FOOD SAFETY IN

SUPPLEMENTARY NUTRITION IN ICDS AND HANDLING EMERGENCIES

The ICDS team comprises of the Anganwadi Workers, Anganwadi Helpers, Supervisors, Child

Development Project Officers (CDPOs) and District Programme Officers (DPOs). Anganwadi Worker is

a community based frontline honorary worker who is selected from the local community, and is the

backbone of the ICDS programme. She is also an agent of social change, mobilizing community

support for better care of young children, girls and women. Besides, the medical officers, Auxiliary

Nurse Midwife (ANM) and Accredited Social Health Activist (ASHA) form a team with the ICDS

functionaries to achieve convergence of different health related services. CDPOs and ICDS supervisors

have the primary responsibility of monitoring Supplementary Nutrition. Time bound guidelines for

ensuring the quality and hygiene standard of foods under Supplementary Nutrition Programme (SNP) of

ICDS scheme is placed in Annexure 10.1.

Following Committees have also been constituted for the monitoring and supervision at different levels:-

State Nutrition Policy cum State Mission Steering Group (under restructured ICDS)

Inter Departmental Coordination Committee-cum-State Level Monitoring and Review

Committee (SLMRC) – cum- State Empowered Programme Committee (SEPC) (under

restructured ICDS)

District Level Monitoring and Review Committee (DLMRC) should review supplementary

nutrition regularly and redressal mechanism may be set up at the district level.

Sub Divisional Level Monitoring and Review Committee on ICDS.

Anganwadi Level Monitoring and Support Committee and Gram Panchayat Pradhans who

should be involved for monitoring of activities under Supplementary Nutrition.

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Role of CDPOs in Ensuring Food Safety

The Child Development Project Officer is the key functionary at the block level. She/he is responsible

by administration and implementation of the scheme at the field level by organization of services and is

responsible for the following:

Ensuring necessary arrangements for procurement, transportation, storage and distribution

of various supplies

Spot checking the date of manufacture and expiry of premixes and other food articles at

the time of arrival at CDPO office or at AWCs and give directions to the AWWs not to use

the expired food

Ensuring proper method of storing the premixes/ grains bags arrived at the CDPO office

Ensuring the safety of food during transportation and supply to AWC

Ensuring adequate measures for the safe handling of the food grains/premixes supplied

under the supplementary nutrition programme at the AWC by adopting the following

measures:

Storing food bags on wooden planks

Storing the opened bags in a safe condition (by tying a thread)

Storing the food away from walls and in dry places

Prevent seepage specially during rainy season

Usage of cleaned vessels, plates and tumblers for food service

Hand Washing of children before food consumption

Have clear-cut understanding on Indicators of safe food

Ensuring that proper amount of food is provided to the beneficiaries

Have the opinion of the children and mothers regarding the food quality

Obtaining information regarding supplementary food from records and registers maintained

at AWCs

Enforcing general cleanliness of AWCs

Coordinating with Urban Development Department to install smokeless chullah, sanitary

latrines and water filters at AWCs in urban areas

Coordinating with Rural Water Supply/ Public Health Engineering department to install

hand pumps in those AWCs where no drinking water facility is available in the vicinity

CDPOS should also conduct surprise checks

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Role of Supervisors in ensuring food safety at AWCs

ICDS supervisors should ensure that all Anganwadi centres under their jurisdiction follow proper norms

of food handling, right from receipt of stocks to delivery of Supplementary Nutrition to children. A

Supervisor has 20-25 Anganwadi Centres (AWCs) under her supervision, which she has to monitor on

a regular basis including quality of supplementary nutrition. She should try to visit 50-60 AWCs in a

month. Role of supervisors as envisaged for supplementary nutrition is as mentioned below:

A Supervisor will provide continuous job guidance to Anganwadi Workers with focus on food

safety issues

She will supervise the quality of food supplied to AWC

Monitor transportation of raw material from district Headquarters to AWCs

Supervising food safety aspects such as

Personal hygiene of food handler

General cleanliness including cleanliness of cooking area

Safe storage of THR/raw material & disposal of left-over cooked food

Cleanliness during food service and using food within its safety period

Monitoring food safety of supplementary food (Quantity and type of food to be given,

providing guidance regarding cleanliness, checking the date of manufacture)

Monitoring the quality of water used for cooking

Safe handling of food

Checking the arrangements of storage, preparation and distribution of food and stocks of

supplies such as supplementary nutrition, medicines, material for pre-school education,

registers and records etc. and report insufficiency to CDPO

Helping Anganwadi Workers in organizing and strengthening Mahila Mandals, which could

support various activities of the Anganwadi centre

Coordination with village leaders and local institutions such as Mahila Mandals, Panchayats,

Primary Schools and Youth Clubs and involve them in the ICDS programmes

Simple checklists should be used for monitoring food safety measures at anganwadi centre (Annexure

10.2).

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Role of Anganwadi Worker in Ensuring Food Safety in Supplementary Nutrition

Programme (SNP)

Anganwadi worker is overall responsible for the daily SN (morning snacks and hot cooked meal) for 3-6

years and THR for P&L mothers. The management of SNP involves procurement, cooking, distribution

and updating coverage which she will undertake with relevant documentation. Following are the roles

and responsibilities of AWWs:

Work in close coordination with various agencies/ groups/ SHGs who are supporting in

provision of SNP under the programme, as the case may be

Responsible for distribution of THR to beneficiaries

Responsible for distribution of Morning Snacks and Hot Cooked Meal to children attending AW

in age group of 3-6 years

Supervises during cooking of hot cooked meal and in keeping the Centre clean

Aid in planning and preparation of simple recipes with a focus on conservation of nutrients

through correct methods of sanitation, storage and cooking

Creating awareness among mothers about nutrition, food safety, health and play needs of their

children

Providing appropriate guidance and counseling to caregivers of children on growth faltering,

suggesting reasons for faltering including food safety, sanitation and hygiene.

Counseling which may include guidance on IYCF, management of diarrhoea, Acute

Respiratory Infections and seeking medical support etc.

Ensure and promote the use of Mother and Child Protection Card as a self-monitoring tool for

family and mothers.

Undertake home visit for two hours every day, especially to reach out to the children under

three years of age. Home based counseling and guidance may include counseling for Infant

and young child feeding (IYCF), AWW will pay special attention on promotion of early initiation

of breastfeeding, exclusive breastfeeding for six months, and timely introduction of

complementary feeding after six months. She will also ensure that age-appropriate feeding is

continued with breastfeeding for at least two years with adequate emphasis on food safety,

sanitation and hygiene.

With the support of AWH and ASHA, Monthly Village Health and Nutrition Days (VHNDs) will

be organized by the AWW at the AWC. On this day ANM will conduct Immunization, Ante Natal

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Check-up and Post Natal Check-up, provide micronutrient supplementation and deworming

tablets. Auxiliary Nurse Midwife may manage sick children and underweight children. As most

beneficiaries especially under three visit the AWC on this day it provides scope for

Interpersonal Counseling (IPC) by the AWW, as well as monitor growth of children who have

dropped out of the routine session. Importance of Food safety, hygiene and sanitation could be

emphasized during these sessions.

Supported by ICDS supervisors, ASHA, PRIs and local volunteers from the community,

monthly AWC based/ village based Health Nutrition and Sanitation Education will be organized.

The meeting will help in generating awareness on health and nutrition issues, use of locally

available foods and care during different stages of life cycle. Information pertaining to health,

nutrition and sanitation will be imparted to mothers, care givers, pregnant women, lactating

women, adolescent girls and community at large. Appropriate IEC material and teaching aids

would be used for effective communication.

Participation in Village Health Sanitation Nutrition Committee (VHSNC) Meetings: The

AWW is a member of the VHSNC, she would participate in monthly meetings and ensure that

the issues related to AWC both managerial and programmatic are reviewed and nutrition

related issues gain focus at these meetings and unresolved issues are taken forward for

discussion at Gram Panchayat level.

Creating linkages: The AWW would create linkages and build rapport with other sectors

specially Health, Panchayat, Education, Drinking Water and Sanitation etc. for improved health

and nutrition status of the people in the village.

Coordination and Facilitation: The AWW worker will be a facilitator of programmes delivered

from the ICDS platform like SABLA, Indira Gandhi Matritva Sahyog Yojna and Weekly Iron

Folic acid Supplementation. She is also the convener of the Anganwadi level Monitoring and

Support Committee (ALMSC) and should coordinate the monthly meeting and submit progress

report to the next higher level.

Advocacy, IEC and Community Mobilization: The AWW would ensure that there is

dissemination of programme objectives and entitlements to the community; she will also be

instrumental in generating demand for ICDS services and increase community engagement at

the AWCs and involvement of community in promotion of health and nutrition and hygiene

practices.

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Role of Anganwadi Helper in ensuring Food Safety

Cleanliness during cooking and serving the food to children and mothers

She should use clean and safe water and all raw materials should be cleaned and washed in

clean water

She should cook in clean utensils with lid, so as to prevent contamination and loss of nutrients

She should keep the cooked food covered so that dust, dirt or pest does not enter

Fetching water for Anganwadi

Cleanliness of small children and training children to be hygienic in their personal and toilet

habits

Preparation of simple recipes (supplementary nutrition), conservation of nutrients through

correct methods of sanitation, storage and cooking

Disposal of food wastes, peels etc.

Awareness generation among mothers about nutrition, food safety, health and play needs of

their children

Teaching the children basic manners of eating food

Ensure that the space for eating should be neat and clean

Dishes, plates, bowls and spoons used by children should be washed with portable water and

dried before serving

Food should be tasted by AWW/ AWH before serving

Ensure that children should wash hands with soap before eating (provision of soap should be

made at the centre) and conduct timely inspection to make sure that the nails of children are

trimmed

Developing a small kitchen garden

Handling Emergencies Related to Food Safety

Contamination in food can cause food poisoning and within hours of consuming food symptoms of

nausea, vomiting, diarrhoea, abdominal pain may be reported by children/mothers who have consumed

the contaminated food. Management related to food safety varies with the type of food borne illness.

Proper linkage with all health facilities around the village, block and district level should be

maintained by AWWs, supervisors and CDPOs in order to facilitate prompt referral of the

affected children

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A list of emergency numbers should be available with AWWs to contact District Magistrate,

District Programme Officer (DPO), Health Officials (CMOH, BMOH, MO etc.), Supervisor,

CDPO, ANM, ASHA, Officials of Transport department and Police etc. The same must be

displayed at AWC

The medicine kit should have sufficient ORS and other medicines for any basic first line

treatment

Under any such circumstances AWWs should immediately seek help of ASHA/ ANM for first

line treatment and then refer or accompany children to health facility

AWWs/AWHs should provide all information and should not hide it so that proper and timely

diagnosis and management can be done. Information of such incidence should immediately be

reported to CDPOs, supervisors, CDPOs and health department who may take quick and

necessary action.

Handling Chemical Poisoning

Chemical poisoning and contamination of food with pesticides requires immediate action as it

may be life threatening. In the case of chemical poisoning, it may be necessary to call for an

ambulance with Advanced Life Support, because a basic life support ambulance may not have

the necessary equipment to handle such emergencies

Such individuals require immediate referral to Block Community Health Centre (CHC) for

specific treatment and further management. Cases of chemical food poisoning require flushing

out the chemical out of the blood stream quickly

When large quantities have been consumed, the children/person will need medical support to

pump out the poison and artificial ventilation with special equipment

Dealing with different types of chemical poisoning including Kerosene may require different

emergency response. It should be treated under the guidance of a qualified medical practitioner

Sometimes the vomited material in cases of pesticide poisoning can cause skin rashes. It is

therefore, important to clean the vomit from the external surface as soon as possible

In cases when the nausea is mild, and only one or two episodes of vomiting/diarrhoea occur,

and when it is confirmed that the illness is not due to chemical poisoning, the children should

be placed under observation

They should be given plenty of fluids/ORS

If a child is unable to retain anything given orally, and if the vomiting/diarrhoea continues, they

should be referred to the nearest Primary Health Centre (PHC)

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In severe cases the child would need referral. The AWWs / supervisors should accompany the

children to the PCH/CHC until the child is handed over back to the parents

Way Forward for Ensuring Food Safety in Supplementary Nutrition in ICDS

Major issues for practice

The potential benefit of SNP will reduce, if the quality of meal is poor. Undoubtedly a better acceptance

and utilization of food services depend on the quality of supplementary food served at the AWC. Action

points essential to Ensure Food Safety in Supplementary Nutrition in ICDS include the following:

A. AWC Building- It should be pucca/concrete structure

Minimum standards for AWCs as given by MWCD should be adhered to with proper light and

ventilation and clean surroundings

All the holes cracks and crevices in the walls and floor of the AWCs should be sealed to

prevent water seepage and entry of pests from outside

B. Cleanliness of the surroundings

All efforts should be made to keep the surrounding of AWC clean. The drainage surrounding

the AWCs should not be open. It should be covered

Provision of a closed bin for safe disposal of waste

Discourage the disposal of garbage in the vicinity of AWCs

If required garbage should be disposed in a hygienic manner away from the AWC

Prevent the collection of water in the AWC premises

C. Provision of Proper Toilets

Separate toilet, with concrete and pucca structure exclusively for AWC

Regular water supply with proper drainage facilities

A periodic cleaning and up gradation of sanitary conditions

Maintenance of toilets by keeping them clean and dry at all the times

D. Provision of a Separate Kitchen

Separate kitchen with good ventilation and light. Proper hygiene should be maintained

All the cracks and crevices in the walls and roof of the cooking area should be sealed

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Encourage table top cooking/ cooking on an elevated place

Discourage the collection of opened empty food packets or any waste material in the cooking

area

Firewood is still being used in many centers. There should be provision of cooking gas

uniformly in all AWCs

Discourage outdoor cooking in view of unhygienic conditions

Ensure the usage of clean and hygienic cooking and serving utensils

E. Provision of Regular Water Supply

Encourage usage of potable water for drinking

Provision of clean water from a regular source

Provision of adequate water storage facilities

Provision of water filters to all AWCs

F. Provision of Adequate Storage Facilities

Separate store room with good lighting and ventilation

Dry storage area, without any seepage

All the cracks and crevices in the walls and roof of the storage area should be sealed

Adequate storage facilities including wooden planks, airtight storage containers should be

provided

G. Proper handling of Stocks

Sensitize the food handlers on the proper handling of buffer stock to ensure its safety

The FIFO principal of stock clearance of using the oldest stock first i.e. first in first out should

be adopted in AWCs

Discourage stocking of expired food articles in the AWCs

H. Strengthening the Pest Control Mechanisms

Encourage food handlers to undertake preventive measures like sealing all the cracks and

crevices in the walls and roof of the AWCs as well as any other entry point

The usage of hazardous methods of pest control should be avoided

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I. Safe Handling of Leftover Food and Expired Food

Discourage usage of expired food or feeding to the children

Usage of safe and hygienic methods of disposal of expired food may be adopted

Sensitize AWW on proper management of leftover cooked food.

J. Proper disposal of waste materials

Discourage the practice of accumulating the used plastics and other waste materials in the

cooking area and AWCs

The habit of throwing waste material in the vicinity of AWCs or in the open drains should be

avoided.

K. Adequate Personal Hygiene of Food Handlers

The dress code needs to be enforced with clean dress

The food handler should be sensitized to maintain hygiene of nails and hair during food service

As a standard protocol for washing of hands of children, provision of soap and water should be

ensured

L. Rebuild the Knowledge of Food Handlers

Demystify the prevailing myths to overcome the negative attitudes which hinders food safety

Deviance towards positive behaviour by building the capacity of food handlers towards

ensuring food safety at AWCs while designing schemes and programs. Policy makers must

ensure that capacity building inputs are incorporated into programme guidelines. All

stakeholders responsible for implementing food aid programmes must have an intensive

orientation on food safety as an essentail component in their programme. This can be achieved

through a robust capacity-building initiative on food safety issues which need to be undertaken

at all levels by integrating the food safety component in the syllabus or training curriculum of all

the functionaries of ICDS

Core Issues for Capacity Building

As ensuring food safety at AWCs is an interdisciplinary action, the training modules developed

exclusively on food safety should encompass modules on good agricultural, manufacturing,

hygiene practices and monitoring and evaluation practices

Awareness on food safety has to be created even at household level, which is particularly

relevant in view of Take Home Ration (THR)

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M. Vigilant Monitoring System

The Vigilant monitoring system should also include the supply of only good quality food stuffs,

free from prohibited additives and food adulterants

There is a need to develop monitoring indicators for quality assurance of food safety

N. Convergence: The compliance of food safety in any food aid programme by concerned officials

should be considered as an integrated outcome with the convergence of concerned allied departments

like Department of Food and Civil Supplies, Department of Drinking Water, Ministry of Women and

Child Development, Ministry of Health and Family Welfare, Food Safety Standards Authority of India

and other food supplies

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CHAPTER 11

Food Analysis and Role of Food and Nutrition Board in Ensuring Food Safety in ICDS

Food analysis is a discipline which deals with the development,

application and study of analytical procedures for providing

information about different characteristics of foods, including their

composition, structure, physicochemical properties and sensory

attributes. One of the most important reasons for analyzing foods

both from the consumers and the manufacturer's standpoint is to

ensure that they are safe for consumption. It is well established

that a food is considered to be unsafe, if it contains harmful

microorganisms, toxic chemicals or extraneous matter.

Food analysis can be carried out in the following ways.

Physical Examination

Chemical Examination

Microbial Tests

A) PHYSICAL EXAMINATION

Physical examination is a non-invasive technique for the

assessment of food through the human senses. Sensory

evaluation is a scientific discipline that analyses and measures

human responses to the composition of food and drink, e.g.

appearance, touch, odour, texture, temperature and taste. A

range of senses are used when eating food. A combination of

these senses enables us to evaluate a food. These senses are

sight, smell, hearing, taste and touch. In physical examination

following points can be considered to check whether the food is

free from physical hazards.

a) Appearance: The quality of any food product can be first judged by its

external appearance which entails the physical characteristics of colour,

texture, odour, etc. of the product. A variant colour (deviating from the

expected colour of a product), a mushy texture (undesirable, if the product

is expected to retain the individual integrity of its elements) and

Good Appearance

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a rotten /unpleasant odour all serve as deterrents to the quality of a product

as they hamper its sensory appeal. On the other hand, a product that is

appropriately coloured with the right texture, appealing odour will immediately

be adjudged to possess a good quality.

b) Percent weight of foreign Matter (Extraneous matter): The presence of foreign matter means

any extraneous matter observed among the food grains be it inorganic or organic in nature which

renders the grains unsafe for consumption.

Inorganic matter consists of metallic fragments, sand, gravel, dirt, pebbles, stones, lumps of

earth, clay and mud and animal filth.

Organic Matter consists of husk, straws, seeds and other inedible grains and also paddy in

case of rice.

c) Percent weight of Damaged Grains: Damaged grains refer to

kernels or pieces of kernels that were sprouted or internally

damaged as a result of heat, microbe, moisture or weather, ergot

affected grain and kernel bunt grains. Any damage to the grain

would adversely affect its quality and hence the end product.

d) Percent count of weevilled grains: Weevilled grains indicate

kernels that were partially or wholly bored by insects injurious to

grains but did not include germ eaten grains and egg spotted

grains. Infested grains if negligibly cooked endanger the health of

the consumer and predominantly the health of children under the

SNP programme.

e) Percent weight of other edible grains: Other edible grains denote any edible grain (Including oil

seeds). The presence of other edible grains indicates that the grains have

been adulterated (possibly to increase profit margins) which would diminish

the nutritional quality of the end product and may harm the consumer if not

eliminated from the bulk commodity.

Bad Appearance

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f) Presence of Khesari Dhal: Kesari dhal or Lathyrus Sativus is a pulse that closely resembles tur

dal in its appearance and is commonly used as an adulterant. Excessive consumption of Kesari

dhal could result in lathyrism marked by crippling paralysis of lower limbs due to the presence of a

neurotoxic (toxin affecting the nervous system) amino acid.

B) CHEMICAL TESTS

A chemical test is qualitative or quantitative procedure designed to prove the existence of, or to

quantify, compound or chemical group with the aid of a specific reagent. The following chemical tests

can be undertaken wherever applicable:

a) Acid Insoluble Ash (mineral) Content

The Acid-Insoluble Ash Limit Test is designed to measure the amount of ash insoluble to diluted

hydrochloric acid. Acid insoluble ash contents are important indicators to illustrate the quality and

purity of the supplied food. This indicates the amount of silica present in the given sample. In addition

to the determination of total mineral content by ashing, acid insoluble ash is a useful index of mineral

matter (dirt or sand in consumed food).

b) Moisture Content

A high moisture level in foods gives an impetus for the growth or microorganisms such as bacteria,

yeast, moulds, etc. which would result in faster food degradation. Thus, the moisture level needs to be

kept under check to ensure adequate shelf life of the product.

c) Uric acid Content

This test serves as an indicator for the presence of pests and other animals in food commodities which

is undesirable and renders food unsafe for consumption as uric acid can come from the excreta of

insects, birds and certain reptiles.

d) Presence of Added Colouring matter (Both Natural and Artificial)

Colouring matter is a kind of food additive that is used to make the food more attractive or to restore its

colour that may have been lost during processing. It can be classified as natural and synthetic based

on its origin and it is difficult to distinguish one from another just from the appearance of the food. In

view of greater public concern over the safety of synthetic colouring matters, stringent control is

exercised over those used for human consumption. But both natural and synthetic colouring matters

can be safely consumed so long as they are properly applied to food within specified limits.

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e) Rancidity

Rancidity /degradation of the fat content in food occurs due to improper storage conditions resulting in

the development of off flavours, making the products undesirable and unsafe for consumption. A test

for rancidity is therefore applied to assess the quality of a food product.

(a) Presence of Aflatoxins

Aflatoxins are neurotoxins produced by certain strains of Aspergillus flavus, A, parasiticus, etc. that

belong to the Kingdom Fungi and are pro-carcinogenic.

MICROBIOLOGICAL TESTS

The importance of food microbiology is well known and is the study of microorganisms that inhabit,

create, or contaminate food. Microorganisms of major significance are those involved in food spoilage.

A microbial analysis is therefore essential to determine the safety and quality of food, particularly when

the microorganisms involved are pathogenic as their association with our food supply is critical from a

public health point of view.

The following tests can be undertaken to determine the presence/count of microorganisms in the food

products:

Total Plate Count (TPC)

Total plate count (TPC) is a test that determines the number of microorganism colonies present in a

food. It is used as an indicator for incipient spoilage in food that could result in a food borne illness on

consumption of the spoiled food.

Yeast and Mould Count

As the name suggests, this test gives a count of yeast and mould colonies present in a food product.

Yeasts and moulds are broadly termed as fungi and are capable of producing toxins that are

collectively known as mycotoxins which are neurotoxins and result in a type of food poisoning known

as mycotoxicoses. Therefore, their numbers need to be regulated to ensure food safety. A high count

of yeasts and moulds in foods may be due to a number of reasons such as poor quality of raw

ingredients, unsatisfactory hygiene conditions during preparation of the food or improper storage

conditions of food.

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Coliform Count

Coliforms are a broad class of bacteria found in the environment, including the faeces of man and

other warm-blooded animals. A coliform count is, therefore, of great significance in assessing the

safety of a food product as high coliform counts are indicative of unhygienic conditions of

preparation/handling of the product.

Presence of E.Coli

E. coli (Escherichia coli) is generally regarded as a part of the normal bacterial flora of the human

intestinal tract and that of many animals. Strains of E.coli implicated in human diarrheal diseases or

food poisioning outbreaks have been designated as Enteropathogenic E. coli (EEC) and these could

be enterotoxic (release toxins that affect the gut) or cytotoxic (produce toxins that have a specific toxic

effect on certain cells. This test thus gives a picture of the extent of food spoilage that may have

occurred and is an indicator for malpractices related to manufacture, handling and storage of the

product.

Presence of Salmonella

The natural habitat of the Salmonella species is the intestine of most domestic and wild animals,

including mammals, birds, reptiles, amphibians and insects, e.g. flies. It is excreted in large numbers

in faeces and can remain viable in faecal material for long periods. Ingestion of viable cells of a

member of the genus Salmonella may result in Salmonellosis which is most frequently occurring

bacterial food-borne illness. In addition to the typical food poisoning Salmonellosis syndrome, two

other disease syndromes can result following consumption of Salmonella – typhoid and paratyphoid

fever. A test to detect the presence of the Salmonella species in food products is required to determine

its safety for consumption and also to eliminate the possibilities of contracting the above-mentioned

syndromes.

Presence of Staphylococcus Aureus

Staphylococcus Aureus- a bacterial organism produces an intoxication caused by the ingestion of an

enterotoxin secreted into the food during its growth. The sources of staphylococci contamination are

human or animal. The nasal passages of many persons are laden with these organisms. Other

sources include human faeces, dust and clothing. However, the presence of the live organism in

ingested food is irrelevant to the production of the disease. Individuals differ in their susceptibility to

staphylococcus poisoning, thus a few in a group of people eating food containing the toxin may

become very ill while a lucky few may be affected little or not at all. This test therefore plays an

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important role in ensuring the microbial quality of the food being tested which becomes of greater

significance from a public health view point.

To ensure quality food through ICDS, the States/UTs may consider engaging CSIR institutes/National

Accredited Board for Laboratories recognized labs for carrying out sample checking of SNP. A list of

tests is given below:

Table 11.1 Analytical Parameters for Supplementary Nutrition

S. No. Parameters

1 Protein

2 Energy (Total Calories)

3 Minerals (Iron & Calcium )

4 Vitamins (Vitamin A & C , Thiamin, Riboflavin, Niacin, Folic Acid)

5 Microbiological parameters(Total Plate Count, Yeast & Mould,

Coliform, e- coli, S.aureus, Salmonella, Clostridium botullinum)

6 Total Aflatoxin

7 Shelf Life of the product

8 Heavy metal

9 Pesticide Residues

According to FOOD SAFETY AND STANDARDS (LABORATORY AND SAMPLE ANALYSIS)

REGULATIONS, 2011 the sample of any imported article will be sent by the Authorized Officer for

analysis and proper procedure followed as mentioned in Annexure 11.1. The list of accredited Food

Testing Laboratories notified by FSSAI for Analysis of Food samples is placed in Annexure 11.2.

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National Accreditation Board for Testing and Calibration Laboratories (NABL)

NABL is an autonomous body under the aegis of Department of Science & Technology,

Government of India, and is registered under the Societies Registration Act 1860. NABL has

been established with the objective to provide Government, Industry Associations and

Industry in general with a scheme for third-party assessment of the quality and technical

competence of testing and calibration laboratories. Government of India has authorised

NABL as the accreditation body for Testing and Calibration Laboratories.

In order to achieve this objective, NABL provides laboratory accreditation services to

laboratories that are performing tests / calibrations in accordance with ISO/IEC 17025:2005

and ISO 15189:2007 for medical laboratories. These services are offered in a non-

discriminatory manner and are accessible to all testing and calibration laboratories in India

and abroad, regardless of their ownership, legal status, size and degree of independence.

NABL accreditation system complies with ISO/IEC 17011:2004 and Asia Pacific Laboratory

Accreditation Cooperation (APLAC) MR001. Based on evaluation of NABL operations by

APLAC in 2000, NABL has been granted signatory member status by APLAC and

International Laboratory Accreditation Cooperation (ILAC) under their Mutual Recognition

Arrangements (MRAs). The users have access to information regarding accredited

laboratories through web-based directory of NABL accredited laboratories. NABL website is

updated continuously with respect to status of accredited laboratories and their scope of

accreditation.

121

Role of Food and Nutrition Board (FNB) in Ensuring Food Safety in ICDS

The Food & Nutrition Board (FNB), a technical support wing under Child Development Bureau of the

Ministry, was set up in 1964 (originally with Ministry of Food, the FNB was transferred to MWCD (then

Department of WCD) in 1993. It has a countrywide set up comprising of a Technical Wing at the

Centre, 4 Regional Offices and Quality Control Laboratories located at Delhi, Mumbai, Kolkata and

Chennai and 43 Community Food & Nutrition Extension Units (CFNEUs) functioning under the

Regional offices, located in 29 States/ UTs. List of Community Food and Nutrition Extension Units and

Quality Control Laboratories is placed in Annexure 11.3.

Functions of FNB:

To oversee implementation of various nutrition oriented sectoral interventions and issue policy guidelines on critical nutrition issues

To promote and coordinate activities with regard to bringing nutrition issues to center stage through advocacy and sensitization of policy planners and implementers

To undertake awareness campaign on prevention and control of malnutrition at all levels including infant and young child nutrition issues

To focus on reduction in micronutrient malnutrition

To improve content and delivery of existing nutrition related interventions enlisting cooperation of professional institutions and social organizations in the area of nutrition and health

Follow up action on the National Nutrition Policy and Inter-sectoral coordination

Conduct Nutrition Education and Training, both for the masses and for ICDS functionaries

Mass Nutrition Awareness Campaigns and spreading education through mass media

Test for checking the quality of supplementary nutrition served to children and pregnant/lactating women

Development, production and distribution of nutrition education/training material through both print and electronic media

Training in Home Scale Preservation of Fruits and Vegetables for domestic consumption

Development and Promotion of recipes using locally available and low cost nutritious foods.

122

FNB has four Quality Control Laboratories which analyze various supplementary foods consumed in

feeding programmes under ICDS. These laboratories are located at:

Delhi

Mumbai

Kolkata

Chennai

Figure 11.1 Infrastructures of Food and Nutrition Board

123

Role of FNB in Food Quality Assurance and Monitoring in ICDS

Monitoring of Supplementary Nutrition Programme of ICDS is one of the most important activity

of Food and Nutrition Board (FNB) with additional responsibility for quality control of

Supplementary Foods distributed at AWCs by various State/ UTs Government vides Revised

Guidelines circulated to State/UTs.

As per the guidelines, FNB should ensure the quality of supplementary nutrition being provided

under SNP with reference to the norms for food safety as well as nutrient composition. Thus, to

safeguard that prescribed standards are adhered to and quality and nutritive value of

supplementary nutrition is maintained. In case of Hot Cooked Meal, it may be ensured that it is

prepared in proper kitchen sheds having adequate sanitation and safe drinking water so as to

maintain hygienic conditions.

The samples are received from the State Governments as well as field units of FNB, collected

by them during the course of regular inspection of AWCs. By testing the samples of

Supplementary foods for protein and energy, it is judged whether the samples conform to the

norms/standards set by the Ministry to reduce the Protein Energy Malnutrition (PEM). By

testing the samples for Micronutrients such as Vitamins & Minerals, it is judged whether the

Supplementary foods served at AWCs contain 50 per cent of Recommended Dietary Allowance

(RDA) of Micronutrients as fixed by Ministry.

Likewise microbiological analysis of Supplementary foods samples ensures its food safety

aspect. Shelf Life evaluation of Supplementary foods samples drawn from AWCs/ICDS

Godowns/ Factory Premises of supplier are done to verify the suitability of supplementary food

for human consumption within shelf life declared by suppliers.

The Community Food Nutrition Extension Units (CFNEUs) inspect the quality and regularity of

supplementary feeding at AWCs in their area of operation and offer their suggestions for

improving the same.

Storage of foodstuffs and ensuring hygienic practices in preparation of supplementary food for

children also are observed. The observations are communicated to the State Secretaries in-

charge of WCD and at the headquarter level also.

The visits of the technical staff of CFNEUs to the AWCs for conducting inspections of

supplementary feeding component of ICDS are also utilized for imparting nutrition education to

the AWWs and the community.

124

Glossary

Ergot is a type of fungus that infects many cereals and grasses which include rye, triticale,

wheat, barley and oats. These are extremely toxic to humans and livestock as they

contain poisonous alkaloids.

Kernel bunt, also known as partial bunt, is a fungal disease of wheat (Triticum aestivum),

durum wheat (T. durum) and triticale (a cross between wheat and rye). It is caused by the

fungal pathogen Tilletia indica. The fungal infected grains have an objectionable 'rotting

fist' odour and taste, as do products made from the grain. This is due to the presence of

the compound trimethlyamine.

Natural colouring matters are extracted from natural resources e.g. by extracting juice from

flowers, fruits, stems and roots of plants, and then dehydrated and grinded into powder.

They are relatively unstable and have a low dyeing ability thus requiring higher dosage

and are more expensive. Synthetic colouring matters are artificially synthesized, colorful,

and more stable. Therefore, they are better preserved during food processing. Due to

their high dyeing ability, the quantity used is relatively low.

Pro-carcinogen (a precursor to a carcinogen) is a chemical substance that becomes

carcinogenic (cancer causing) only after it is altered by metabolic processes.

Total Plate Count determines how many aerobic (oxygen-loving), mesophilic (moderate-

temperature-loving) micro-organism colonies such as bacteria; yeast, mould and fungi will

grow in 72 hours on an agar plate that is a measure for microbiological testing at a

controlled temperature of 30o C.

Dysentery is bloody diarrhoea, i.e. any diarrhoeal episode in which the loose or watery

stools contain visible red blood.

125

Annexure 1.1

126

127

128

129

130

131

Annexure 1. 2: The Revised Recommended Dietary Allowances for Indians – 2010

Source: ICMR, 2010

132

Annexure 2.1: Pathogenic bacteria which have caused major food poisoning outbreaks

Pathogenic Bacteria Causing Major Food Poisoning Outbreaks Mode of Transmission: Contaminated Food and Water

Pathogen- Bacteria Reservoir/Carrier

Typical Food Vehicles Typical symptoms

Bacillus cereus Soil Cooked rice, cooked meats, vegetables, starch puddings, raw milk, dairy products

Diarrhoea, abdominal cramps, nausea, vomiting, fever and body ache

Salmonella

Man and animals

Meat , Poultry, raw milk, eggs Gastroenteritis

Campylobacter jejuni

Chickens, dogs, cats, cattle, pigs, wild birds

Fish, meat and vegetables Fever, nausea, abdominal cramps and diarrhoea (sometimes bloody)

Escherichia coli Man Raw milk, ground meat products, undercooked meat, cheese and raw vegetables

Diarrhoea (often bloody), abdominal cramps

Clostridium Botulinum

Soil, mammals, birds, fish

Improperly canned foods and smoked and salted fish, cooked meat and poultry

Affects the nervous system, double vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing.

Vibrio Cholera Man, marine life Contaminated water,raw shellfish, uncooked fruits and vegetables

Diarrhea, nausea and vomiting, Dehydration, Muscle cramps, shock Cholera ( rice water stools )

Shigella Man Shellfish, raw vegetables, salads, cream filled bakery products, ice cream and cheese

Diarrhoea, stools containing blood, mucous and pus.

133

Annexure 2.2: Common foodborne viruses include Hepatitis A and Norwalk Virus

Pathogen- Virus

Typical symptoms Typical Food Vehicles

Hepatitis A

Causes inflammation of the liver,

Jaundice, fatigue, loss of

appetite, nausea

Raw or poorly cooked seafood harvested from

contaminated waters, ready-to-eat foods handled

by an infected food handler

Norwalk Virus

Causes inflammation of the stomach and

intestines, fever, nausea, vomiting,

abdominal cramps, diarrhoea and

headache

Poorly cooked shellfish, ready-to-eat foods

touched by an infected worker

134

Annexure 2.3: Common foodborne parasites

Disease Parasite Symptoms Typical Food Vehicles

Trichinosis Trichinella Nausea, abdominal pain,

diarrhoea, vomiting , muscle

pain

Meat and meat products

Amoebiasis Entamoeba

histolytica

Bloody diarrhoea, frequent

bowel movements, lower

abdominal pain

Fecal-oral route, may contaminate

water and food

Giardiasis Giardia lamblia Acute or chronic diarrhoea,

flatulence, bloating

Drinking water, other food sources

Ascariasis Ascaris

Lumbricoides

Pneumonitis in the lungs ,

intestinal infection

Soil in contact with sewage

fertilizer

Trichuriasis Trichuris trichiura Pneumonitis in the lungs ,

intestinal infection

Soil in contact with sewage

fertilizer

Toxoplasmosis Toxoplasma

Gondii

Generally asymptomatic,

sometime flu-like illness and in

immune compromised patients

, central nervous system

disease or pneumonia

Accidental ingestion of

contaminated substances (e.g.

putting hands in mouth after

gardening or cleaning raw litter,

raw or partly cooked pork or lamb

Cryptosporidiasis Cryptosporidium

parvum

Cramping, abdominal pain,

watery diarrhea, fever and

vomiting

Contaminated water supply,

vegetables, fruits, unpasteurized

milk

135

Annexure 2.4: Foodborne Intoxications

Certain bacteria (pre-formed toxins)

Pathogen- Bacteria Typical symptoms Typical Food Vehicles

Clostridium

Botulinum toxin

Affects the nervous system, double vision,

droopy eyelids, trouble speaking and

swallowing, and difficulty breathing.

Improperly canned foods and smoked

and salted fish.

Bacillus cereus

toxin

Sudden onset of severe nausea and vomiting

,abdominal cramps, nausea and watery

diarrhoea

Improperly refrigerated cooked rice

and pasta, and fresh noodles, meats ,

stews, gravy

Staphylococcus

aureus toxin

Sudden onset of vomiting and abdominal

cramps

Cream desserts and pastries, potato

salad

136

Annexure 2.5: Toxic effects of Some Metals and Chemicals

MINERAL NAME

FOOD COMMONLY INVOLVED ILL EFFECTS AND DISEASES

Arsenic Fruits sprayed by lead arsenate, drinking water

Dizziness, chills, cramps, paralysis leading to death

Barium Food contaminated by red poison(barium carbonate)

Violent peristalsis, muscular pinching and convulsions

Cadmium Fruit juices and soft drinks that come in contact with cadmium and plated vessels, crabs, oysters and kidneys

Excessive salivation, liver kidney damage, prostrate cancer, multiple fractures

Cobalt Water, beer Cardiac failure

Copper Acid foods in contact with tarnished copper ware

Vomiting, diarrhoea and abdominal pain

Lead Some processed foods, lead water pipes Nausea, abdominal pain, anaemia, insomnia, Paralysis, brain damage, pathological changes in the kidneys, liver and arteries.

Mercury Mercury fungicide, treated seed grains or mercury contaminated fish particularly pike, tuna and shell fish

Paralysis, brain damage and blindness, When the brain is affected the person can become blind, deaf and paralysis of the various muscles can lead to crippling of the person as well.

Tin Canned foods Colic, vomiting, photophobia

Zinc Foods stored in galvanized iron ware Dizziness, vomiting

Pesticides All types of foods Acute or chronic poising causing damage to the liver, kidneys, brain, nerve leading to death.

137

Annexure 2.6: Fungal Contamination and foodborne diseases

Fungal Contamination

S.No Adulterant

Foods Commonly Involved Diseases or Health Effects

1 Aflatoxins Aspergillus flavus-contaminated foods such as groundnuts, cottonseed, etc.

Liver damage and cancer

2 Ergot alkaloids Ergot-infested bajra, rye meal or bread

Ergotism (St.Anthony’s fire-burning sensation in extremities, itching of skin, peripheral gangrene)

3 Toxins from Fusarium sporotrichioides

Grains (millet, wheat, oats, rye,etc)

Alimentary toxic aleukia(ATA) (epidemic panmyelotoxicosis)

4 Toxins from Fusarium sporotrichiella

Moist grains Urov disease (Kaschin-Beck disease)

5 Toxins from Penicillium inslandicum Penicillium atricum, Penicillium citreovirede, Fusarium, Rhizopus, Aspergillus

Yellow rice Toxic mouldy rice disease

6 Sterigmatocystin from Aspergillus versicolour Aspergillus nidulans and bipolaris

Food grains Hepatitis

7 Ascaris lumbricoides Any raw food or water contaminated by human faces containing eggs of the parasite

Ascariasis

8 Entamoeba histolytica Viral

Raw vegetables and fruits Amoebic dysentery

9 Virus of infectious Hepatitis (virus A)

Shell-fish, milk, unheated foods contaminated with faeces, urine and blood of infected human

Infectious hepatitis

10 Machupo virus Foods contaminated with rodents urine, such as cereals

Bolivian haemorrhagic fever

138

QUICK TEST FOR

SOME ADULTERANTS

IN FOOD

INSTRUCTION MANUAL- PART I (COMMON

METHODS FOR DETECTION AT HOUSEHOLDS)

Food is essential for nourishment and sustenance of life. Adulteration

of food cheats the consumer and can pose serious risk to health in

some cases. The purpose of this manual is to give the consumer an

opportunity to detect a few common adulterants in food. The

manual compiles testing methodology for common adulterants to be

tested at households

FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA 3/8/2012

Food Safety and Standards Authority of India (FSSAI),

1 FDA Bhavan, Kotla Road, New Delhi – 110002 India. EPABX: 011-23236975, Telefax: 011-23220994

Eat Pure... Live Pure.....

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Quick Test For some Adulterants In Food- Instruction Manual – Part 1

Adulteration of food Cheats the consumer and poses a serious risk to health. A common consumer may not have sufficient knowledge about purity and quality of food articles he consumes. Mere visual inspection does not serve the purpose especially

when adulteration has assumed high degree of sophistication. With this

view Food Safety and Standards Authority of India has developed “QUICK

TEST FOR SOME ADULTERANTS IN FOOD” which gives the consumer to

screen their day to day food articles.

This manual provides testing methods for common adulterants which can be easily performed in the households. Eat Pure..... Live Pure....

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Quick Test For some Adulterants In Food- Instruction Manual – Part 1

Adulteration of food, a “Deep Rooted Social Evil” Among man’s everyday needs, food plays a major sustaining role. From the

simple dish to the most elaborate haute cuisine, food preparation is as varied and

rich as man’s taste.

The lure of riches and general apathy towards mankind has led to adulterants

being added to food from the simple stones in rice to the more harmful brick and

boric powder.

Adulteration of food commonly defined as “the addition or subtraction of any

substance to or from food, so that the natural composition and quality of food

substance is affected.

Adulteration is either intentional by either removing substances to food or altering

the existing natural properties of food knowingly. Unintentional adulteration is

usually attributed to ignorance’s, carelessness or lack of facilities for maintaining

food quality.

The common man, unfortunately, remains largely unaware of these adulterants and

consume food without thorough checks. Some of the common adulterated foods

are milk and milk products, atta, edible oils, cereals, condiments (whole and

ground), pulses, coffee, tea, confectionary, baking powder, non-alcoholic beverages,

vinegar, besan and curry powder.

Adulteration of food cheats the consumer and can pose serious risk to health. Mere

visual inspection does not serve the purpose especially when adulteration has

assumed high degree of sophistication. Consumer awareness is the remedy for

eliminating the evil of adulteration and sale of substandard food article. The simple

and quick test which can be easily performed to ascertain the purity of a food

product are published here in view of the current food safety situation and hence, “Quick Test for some Adulterants in Food” has been developed to protect the

households/ small industries and common man in the country against food

adulteration. A set of two instruction manuals have been developed i.e. Part I and Part II. Part I incorporates simple

testing procedures which can be easily performed in the households and simply help the consumer to screen their day to day food articles. Instruction manual Part II

however, incorporates testing procedures which require specific chemicals,

reagents and glassware’s and cover a wider range of adulterated food group. The

scope of this manual limits to small industries/ Food vendors / NGO’s etc but for

detailed confirmatory test and quantification the analysis in a laboratory is a must

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Quick Test For some Adulterants In Food- Instruction Manual – Part 1

Food Adulteration.

What is Adulteration? Food is the basic necessity of life. One works hard and earns to satisfy our hunger and relax (enjoy) later.

But at the end of the day, many of us are not sure of what we eat. We may be eating a dangerous dye,

sawdust, soap stone, industrial starch, and aluminum foil and so on! Contaminated foods and drinks are

common sources of infection. Often, we invite diseases rather than good health. Food adulteration is an act of intentionally debasing the quality of food offered for sale either by the

admixture or substitution of inferior substances or by the removal of some valuable ingredient. Food

Adulteration takes into account not only the intentional addition or substitution or abstraction of substances

which adversely affect nature, substances and quality of foods, but also their incidental contamination

during the period of growth, harvesting, storage, processing, transport and distribution. “adulterant” means any material which is or could be employed for making the food unsafe or sub-

standard or mis-branded or containing extraneous matter;

Food is adulterated if its quality is lowered or affected by the addition of substances which are injurious to

health or by the removal of substances which are nutritious. It is defined as the act of intentionally debasing

the quality of food offered for sale either by the admixture or substitution of inferior substances or by the

removal of some valuable ingredient.

Food is declared adulterated if:

• A substance is added which depreciates or injuriously affects it.

• Cheaper or inferior substances are substituted wholly or in part.

• Any valuable or necessary constituent has been wholly or in part abstracted.

• It is an imitation.

• It is colored or otherwise treated, to improve its appearance or if it contains any added

substance injurious to health.

• For whatever reasons its quality is below the Standard Adulterated food is dangerous because it may be toxic and can affect health and it could deprive

nutrients essential for proper growth and development.

Very often food is adulterated by merchants and traders who are unscrupulous and want to make a quick

profit. But shortages and increasing prices, consumer demands for variety in foods, a lack of awareness,

negligence, indifference and lethargy among consumers and inadequate enforcement of food laws and food

safety measures also lead to food adulteration.

Some of the common adulterated foods are milk and milk products, atta, edible oils, cereals, condiments (whole

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Quick Test For some Adulterants In Food- Instruction Manual – Part 1

and ground), pulses, coffee, tea, confectionary, baking powder, non-alcoholic beverages, vinegar, besan and

curry powder. Types of Adulterants:

Type Substances Added Intentional Adulterants Sand, marble chips, stones, mud, other filth, talc, chalk powder, water, mineral oil and harmful colour.

Incidental adulterants Pesticide residues, droppings of rodents, larvae in foods. Metallic contaminants Arsenic from pesticides, lead from water, effluent from chemical industries, tin

from cans.

Poisonous or Deleterious Substances Generally, if a food contains a poisonous or deleterious substance that may render it injurious to health, it is

adulterated. For example, apple cider contaminated with E. coli O157:H7 and Brie cheese contaminated with

Listeria monocytogenes are adulterated. If a food contains a poisonous substance in excess of a tolerance, regulatory limit, or action level, mixing it

with "clean" food to reduce the level of contamination is not allowed. The deliberate mixing of adulterated

food with good food renders the finished product adulterated Filth and Foreign Matter Filth and extraneous material include any objectionable substances in foods, such as foreign matter (for

example, glass, metal, plastic, wood, stones, sand, cigarette butts), undesirable parts of the raw plant material

(such as stems, pits in pitted olives, pieces of shell in canned oysters), and filth (namely, mold, rot, insect and

rodent parts, excreta, decomposition Economic Adulteration A food is adulterated if it omits a valuable constituent or substitutes another substance, in whole or in part, for a

valuable constituent (for instance, olive oil diluted with tea tree oil); conceals damage or inferiority in any manner (such

as fresh fruit with food coloring on its surface to conceal defects); or any substance has been added to it or packed with

it to increase its bulk or weight, reduce its quality or strength, or make it appear bigger or of greater value than it is (for

example, scallops to which water has been added to make them heavier). Microbiological Contamination and Adulteration The fact that a food is contaminated with pathogens (harmful microorganisms such as bacteria, viruses, or protozoa)

may, or may not, render it adulterated. Generally, for ready-to-eat foods, the presence of pathogens will render the

food adulterated. For example, the presence of Salmonella on fresh fruits or vegetables or in ready-to-eat meat or

poultry products (such as luncheon meats) will render those products adulterated.

For meat and poultry products, which are regulated by USDA, the rules are more complicated. Ready-to-eat

meat and poultry products contaminated with pathogens, such as Salmonella or Listeria monocytogenes, are

adulterated. For raw meat or poultry products, the presence of pathogens will not always render a product

adulterated (because raw meat and poultry products are intended to be cooked and proper cooking should

kill pathogens). Raw poultry contaminated with Salmonella is not adulterated.

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Methods for Detection of common adulterants in food

SNO FOOD ARTICLE ADULTERANT METHOD FOR DETECTION REMARKS

1. Milk Water

(i) The presence of water can be by

putting a drop of milk on a polished

slanting surface. The drop of pure

milk either or flows lowly leaving a

white trail behind it, whereas milk

adulterated water will flow

immediately without leaving a

mark,

2.

Iodine solution is

Starch Add a few drops of tincture of easily available in

the medical

Iodine or Iodine solution.

Formation of blue colour indicates stores.

the presence of starch.

3. Urea Take a teaspoon of milk in a test

tube. Add ½ teaspoon of soybean or

arhar powder. Mix up the contents

thoroughly by shaking the test tube.

After 5 minutes, dip a red litmus

paper in it. Remove the paper after ½

a minute. A change in colour from

red to blue indicates the presence of

4.

urea in the milk.

Vanaspati Take 3 ml of milk in a test tube. Add

10 drops of hydrochloric acid. Mix up

one teaspoonful of sugar. After 5

minutes, examine the mixture. The

red colouration indicates the

presence of vanaspati in the milk.

5.

Formalin Take 10 ml of milk in a tests tube and Formalin

add 5 ml of con sulphuric acid from enhances the life

the sides of the wall without shaking. of milk and thus is

If a violet or blue ring appears at the added for

intersection of two layers then it preservation

shows presence of formalin. purpose.

6.

Detergent Shake 5-10 ml. of sample with an

equal amount of water lather

indicates the presence of detergent.

7. Milk Synthetic milk Synthetic milk has a bitter after

taste, gives a soapy feeling on

rubbing between the fingers and

turns yellowish on heating.

8.

Synthetic milk- test for protein The milk can easily be tested by

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Urease strips (available in the

Medical stores) because Synthetic

milk is devoid of protein.

9.

Test for Glucose/ Milk does not contain glucose /invert If it is made

inverted sugar sugar, if test for glucose with urease synthetically by

strip found positive. It means milk is adding while

adulterated. colour water

paint. Oils, alkali,

urea and

detergent etc.

Glucose, inverted

sugar syrup is

added in milk to

increase the

consistency and

test

10. Ghee, cottage Coal Tar Dyes Add 5 ml of dil. H2 SO4 or conc. HCL to

cheese, condensed one teaspoon full of melted sample

milk, khoa, milk in a test tube. Shake well. Pink colour

powder etc, (in case of H2 SO4 ) or crimson colour

(in case of HCl) indicates coal tar

dyes. If HCl does not give colour

dilute it with water to get the colour.

MILK AND MILK

PRODUCTS

1. Sweet Curd Vanaspati Take1 teaspoon full of curd in a test tube.

Add 10 drops of hydrochloric acid. Mix up

the contents shaking the test tube gently.

After 5 minutes, examine the mixture. The

red colouration indicates the presence of

vanaspati in the curd.

2.

Rabdi Blotting paper 3

Take a teaspoon of rabri in a test tube. Add

ml of hydrochloric acid and 3 ml of

distilled water. Stir the content with a glass

rod. Remove the rod and examine.

Presence of fine fibres to the glass rod will

indicate the presence of blotting paper in

rabri.

3. Khoa and

Starch Boil a small quantity of sample with some

its water, cool and add -a few drops of Iodine

products solution. Formation of blue colour

indicates the presence of starch

4. Chhana or Starch

Paneer

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Quick Test For some Adulterants In Food- Instruction Manual – Part 1

Boil a small quantity of sample with some water, cool and add a few drops of Iodine solution. Formation of blue colour indicates the presence of starch.

OILS AND FATS 2.

Take about one tea spoon full of melted

The test is

sample of Ghee with equal quantity of specific for

concentrated Hydrochloric acid in a seasame oil

stoppered test tube and add to it a pinch which is

of sugar. Shake for one minute and let it compulsorily

for five minutes. Appearance of crimson added to

colour in lower (acid) of Vanaspati or Vanaspati and

Margarine. Mrgarine.

Some coal tar

colours also

give a positive

test.

If the test is

positive i.e.

red colour

develops

only by

adding

strong

Hydrochloric

acid (without

adding

crystals of

sugar) then

the sample is

adulterated

with coal tar

dye. If the

crimson or

red colour

develops

after adding

and shaking

with sugar,

then alone

Vanaspati or

Margarine is

present

Eat Pure..... Live Pure.... 8

1.

Ghee Vanaspathy or

Margarine

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Quick Test For some Adulterants In Food- Instruction Manual – Part 1

Mashed Potatoes, The presence of mashed potatoes and

Sweet Potatoes and sweet potatoes in a sample of ghee can

other starches. easily be detected by adding a few drops

of Iodine, which is brownish in colour

turns to blue if mashed potatoes/sweet

potatoes/other starches are present.

3.

The test is

Butter Vanaspati or Take about one teaspoon full of melted

Margarine sample of butter with equal quantity of specific for

concentrated Hydrochloric acid in a seasame oil

stoppered test tube and add to it a pinch which is

of sugar. Shake for one minute and let it compulsorily

for five minutes. Appearance of crimson added to

colour in lower (acid) of Vanaspati or Vanaspati and

Margarine. Mrgarine.

Some coal tar

colours also

give a positive

test.

If the test is

positive i.e.

red colour

develops only

by adding

strong

Hydrochloric

acid (without

adding crystals

of sugar) then

the sample is

adulterated

with coal tar

dye. If the

crimson or red

colour

develops after

adding and

shaking with

sugar, then

alone

Vanaspati or

Margarine is

present

4. Mashed potatoes The presence of mashed potatoes and

other starches sweet potatoes in a sample of butter can

easily e detected by adding a few drops of

iodine (which is brownish in colour), turns

to blue.

5. Edible oil Prohibited colour Take 5 ml of sample in a test tube and add

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Quick Test For some Adulterants In Food- Instruction Manual – Part 1

5 ml of concentrated hydrochloric acid.

Shake gently, let it stand for 5 minutes.

Colour will separate in the upper layer of

the solution.

6. Coconut oil Any other oil Place a small bottle of oil in refrigerator.

Coconut oil solidifies leaving the adulterant

as a Separate layer.

SWEETENING AGENTS

1. Sugar

Chalk powder Dissolve 10 gm of sample in a glass of

water, allow settling, Chalk will settle

down at the bottom.

2. Urea On dissolving in water it gives a smell of

3. ammonia.

Chalk powder

Dissolve 10 gm of sample in a glass of

water, allow to settle, chalk will settle

down at the bottom.

4.

Yellow colour (Non- Take 5 ml in a tests tube from the above

permitted) solution and add a few drops of conc.

Hcl. A pink colour in lower acid layers

shows the presence of non- permitted

colour.

5. Honey Sugar solution

This test is

A cotton wick dipped in pure honey

when lighted with a match stick burns only for

and shows the purity of honey. If added water.

adulterated, the presence of water will

not allow the honey to burn, If it does;

it will produce a cracking sound.

6.

Jaggery Washing soda Add a few drops of solution HCL.

Effervesence shows presence of washing

soda.

7. jaggery Chalk powder Dissolve a little amount sample in water

in a test tube, chalk powder settles

down.

-Or-

Add a few drops of conc Hcl solution,

effervescence indicates the presence of

8. adulterant.

Metanil yellow colour Take ¼ of a teaspoon of the jaggery in a

test tube. Add 3 ml of alcohol and shake

the tube vigorously to mix up the

content. Pour 10 drops of hydrochloric

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Quick Test For some Adulterants In Food- Instruction Manual – Part 1

acid in it. A pink colouration indicates the

presence of metanil yellow colours in

jaggery.

9. Sugar solution Add a drop of honey to a glass if water,

if the drop does not disperse in water it

indicates that the honey is pure.

However, if the drop disperses in water

it indicates presence of added sugar.

10. Bura sugar Washing soda Add 1 ml of HCl to a little of bura sugar.

Effervescence occurs if washing soda

is present. Dissolve 2 gm of sugar in

water; dip a red litmus paper in the

solution. If washing soda is present, it

will turn blue.

11.

Sweetmeats,

Metanil yellow (a non-

Extract colour with luke-warm water

Ice-cream permitted coal tar from food articles. Add few drops of

and colour) concentrated Hydrochloric acid. If

beverages magenta red colour develops the

presence of metanil yellow is

indicated.

Saccharin i. Taste a small quantity. Saccharin

leaves a lingering sweetness on tongue

for a considerable time and leaves a

bitter taste at the end.

FOOD GRAIN AND THEIR PRODUCTS

1. Wheat, Rice, Dust, pebble, These may be examined visually to see Damaged /

Maize, Jawar, stone, straw, foreign matter, damaged grains, discoloured

Bajra, chana, weed seeds, discoloured grains, insect, rodent grains should

Barley etc. damaged grain, contamination etc. be as low as

weevilled grain,

possible since

insects, rodent they may be

hair and excreta affected by

fungal toxins,

argemone

seeds, Dhatura

seeds etc. In

moderately

excessive

amount can

result in risk to

health, Discard

the damaged

11

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undesirable

grains before use

2. Maida Resultant atta or When dough is prepared from resultant or

cheap flour left out atta, more water has to be used.

The normal taste of chapattis prepared out

of wheat is somewhat sweetish whereas

those prepared out of adulterated wheat

3. will taste insipid.

Maida/ Rice Boric Acid Take a small amount of sample in a test

tube, add some water and shake. Add a

few drops of HCl. Dip a turmeric paper strip

if it turns red, boric acid is present.

4. Wheat bajra

and other Ergot (a fungus (i) Purple black longer sized grains in

grains containing Bajra show the presence of Ergots.

poisonous (ii) Put some grains In a glass tumbler

substance) containing 20 per cent salt solution (20

gm common salt to 100 ml water)purple

black longer size grain Ergot floats over

the surface while sound grains settle

down.

5. Wheat bajra Dhatura

and other Dhatura seeds are flat with edges with grains blackish brown colour which can be

separated out by close examination.

6. Wheat bajra

and other Karnel Bunt The affected wheat kernel have a dull grains appearance, blackish in colour and rotten

fish smell,

7. Sella Rice Metanil yellow Rub a few grains in the palms of two

(Parboiled (a non-permitted hands. Yellow would get reduced or

Rice) coal tar colour) disappear. Add a few drops of dilute

Hydrochloric acid to a few rice grains

mixed with little water, presence of pink

colour indicates presence of Metanil

yellow

8.

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Turmeric Take a small amount of sample in a test

(colouring for tube, add some water and shake.

golden Dip Boric acid paper (filter paper dipped

appearance) in Boric acid solution) If it turns pink

turmeric is present

(ii) Take some rice and sprinkle on it a

small amount of soaked lime for some

time, grains will turn red if turmeric is

present.

9. Parched rice Urea Take 30 numbers of parched rice in a test

tube. Add 5ml of distilled water in it. Mix up

the contents thoroughly, by shaking the test

tube. After 5 minutes, filter the water-

contents, and add ½ teaspoon of powder of

arhar or soybean in it. Leave it for 5

minutes, and then dip a red litmus paper in

the mixture. Take out the litmus paper after

30 seconds and examine it. A blue

colouration indicates the presence of urea

in the parched rice.

10. Wheat flour Excess bran Sprinkle on water surface. Bran will float on

the surface.

11. Wheat flour Chalk powder Shake sample with dil. HCl Effervescence Chalk powder is

indicates chalk. used as an

adulterant due to

its weight.

12. Khesari Dal Dal whole (i) Khesari dal has edged type appearance

and spilt showing a slant on one side and square in

appearance in contrast to other daIs.

13

(ii) Add 50 ml of dilute Hydrochloric acid The test is only to the sample and keep on simmering for Khesari dal. water for about 15 minutes. The pink (Metanil colour developed indicates the presence yellow if of Khesari dal. present will give a similar colour immediately even without simmering).

14. Clay, stone, Visual examination will detect these Reject if the gravels, webs, adulterants number of insects, rodent Insects is large hair and excreta or if the odour is unpleasant

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15.

16.

17.

18.

19. 20. 21.

and taste

bitter or gritty

Metanil yellow Take 5 gms of the sample with 5 ml. of

(a non permitted water in a test tube and add a few drops

coaltar colour) of concentrated Hydrochloric acid. A pink

colour shows presence o Metanil yellow

Atta, Maida Sand, soil, insects, These can be identified by visual

Suji (Rawa) webs, lumps. examination.

rodent hair and

excrete

Iron filings

By moving a magnet through the sample,

iron filings can be separated.

Bajra Ergot infested Bajra. Soak bajra in water, swollen and black Ergot

infested grains will turn light in weight and

will float in water

Sago Sand or talcum Put a little quantity of sago in mouth, it will

have a gritty feel, if adulterated. Burn the

sago, if pure, it will swell and leave hardly

any ash. Adulterated sago will leave behind

appreciable quantity of ash.

Besan Metanil Yellow Take ½ teaspoon of the besan in a test tube.

Pour 3 ml of alcohol in the test tube. Mix up

the contents thoroughly by shaking the test

tube. Add 10 drops of hydrochloric acid it. A

pink colouration indicates presence of

metanil yellow in the gram powder.

Khesari Flour Add 50 ml of dilute Hydrochloric acid to The test is only

10 gms of sample and keep on simmering for Khesari dal

water for about 15 minutes. The pink (Metanil

colour, if developed, indicates, the yellow, if

presence of Khesari flour present will

give a similar

colour even

without

simmering).

Pulses Lead Chromate Shake 5 gm. Of pulse with 5 ml. Of

water and add a few drops of HCl. Pink

colour indicates Lead Chromate.

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Quick Test For some Adulterants In Food- Instruction Manual – Part 1 SPICES 1.

Whole spices

Dirt, dust, straw,

These can be examined visually

insect, damaged .

seeds, other seeds,

rodent hair and

excrete

2.

Black pepper

Papaya seeds

Papaya seeds can be separated out

from pepper as they are shrunken,

oval in shape and greenish brown or

brownish black in colour.

3.

Light black pepper

Float the sample of black pepper in

alcohol (rectified spirit). The black

pepper berries sink while the papaya

seeds and light black pepper float.

(ii) Press the berries with the help of

fingers light peppers will break easily

while black berries of pepper will not

4.

break.

Coated with Black pepper coated with mineral oil

mineral oil

gives Kerosene like smell.

5.

Cloves

Volatile oil Exhausted cloves can be identified by

extracted its small size and shrunken appearance.

(exhausted cloves) The characteristic pungent of genuine

cloves is less pronounced in exhausted

cloves

6. cloves Coated with mineral Cloves coated with mineral oil gives

oil kerosene like smell

7. Mustard seed

Argemone seed

Use magnifying

Mustard seeds have a smooth surface

The argemone seed have grainy and glass for

rough surface and are black and hence identification.

can be separated out by close

examination. When Mustard seed is

pressed inside it is yellow while for

Argemone seed it is white

8.

Add a few drops of tincture of Iodine or Iodine test for

Powdered Added starch Iodine solution. Indication of blue colour added starch is not

spices shows the presence of starch. applicable for

Eat Pure..... Live Pure....

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turmeric powder.

9. Powdered Common Salt Taste for addition of common salt.

spices

10. Turmeric

Coloured saw dust

Take a tea spoon full of turmeric

This test is only

powder powder in a test tube. Add a few for Metanil

drops of concentrated Hydrochloric

yellow

acid. Instant appearance of pink

colour which disappears on dilution

with water shows the presence of

turmeric If the colour persists, metanil

yellow (an artificial colour) a not

permitted coal tar colour is present.

11. Turmeric whole Lead chromate Appears to be bright in colour which

leaves colour immediately in water.

12. Chalk powder or

Take a small quantity of turmeric

yellow soap stone powder in a test tube containing

powder small quantity of water. Add a few

drops of concentrated Hydrochloric

acid, effervescence (give off

bubbles) will indicate the presence

of chalk or yellow soap stone

powder

13. Chillies powder Take a tea spoon full of chillies powder

Brick powder, salt in a glass of water. Coloured water This test is only powder or talc, extract will show the presence of for earthy

powder artificial colour. material

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Any grittiness that may be felt on

rubbing the sediment at the bottom of

glass confirms the presence of brick

powder/sand, soapy and smooth

touch of the white residue at the

bottom indicates the presence of soap

stone.

To a little powder of chilli add small

amount of conc HCl and mix to the

consistency of paste, dip the rear end

of the match stick into the paste and

hold over the flame, brick red flame

colour due to the presence of calcium

slats in brick powder.

14. Artificial colours Sprinkle the chilli powder on a glass of

water. Artificial colorants descend as

coloured streaks.

15. Water soluble coal

Water soluble artificial colour can be

tar colour detected by sprinkling a small

quantity of chillies or turmeric powder

on the surface of water contained in a

glass tumbler. The water soluble

colour will immediately start

descending in colour streaks

16.

Asafoetida

In compounded

Soap stone or other Shake little portion of the sample with

(Hing) earthy material water and allow to settle. Soap stone asafoetida due

or other earthy mailer will settle to presence of

down at the bottom. starch, a slight

turbid solution

may be

produced.

However, this

will settle down

after keeping

17. Starch Add tincture of iodine, appearance of Compound of

blue colour shows the presence of asafoetida contains

starch. starch which is

declared on the

label. This test is

not applicable for

compound

asafoetida.

18. Foreign resin Burn on a spoon, if the sample burns like Pure hing burns

camphor, it indicates the sample is pure. like aromatic

19. camphor

Spices Powdered bran and Sprinkle on water surface. Powdered

saw dust bran and sawdust float on the surface.

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20. Cinnamon Cassia bark Cinnamon barks are very thin and can be

rolled. It can be rolled around a pencil or

pen. It has a distinct smell. Whereas

cassia ark comprise of several layers in

between the rough outer and inner most

smooth layers. On examination of the

ark loosely, a clear distinction can be

made.

21. Cumin seeds Grass seeds coloured Rub the cumin seeds on palms. If palms

with charcoal dust turn black adulteration is indicated.

22. Green chilli and Malachite green Take a cotton piece soaked in liquid

green paraffin and rub the outer green surface

vegetables. of a small part of green vegetable. If the

cotton turns, green, we can say the

vegetable is adulterated with malachite

green.

23.

Green peas Artificially coloured Take a little amount of green peas in a

250 ml beaker add water to it and mix

well. Let it stand for half an hour. Clear

separation of colour in water indicates

24. adulteration.

Dried tendrils of

Genuine saffron will not break easily

Saffron

maizecob like artificial. Artificial saffron is

prepared by soaking maize cob in

sugar and colouring it with coal tar

colour. The colour dissolves in water if

artificially coloured. A bit of pure

saffron when allowed to dissolved in

water will continue to give its saffron

colour so long as it lasts

MISCELLENIOUS PRODUCTS

1.

Common White powdered Stir a spoonful of sample of salt

salt in a glass of water. The

presence of chalk will make

solution white and other insoluble impurities will settle

down.

2. Iodized salt Common salt Cut a piece of potato, add salt and wait

minute and add two drops of lemon juice. If iodized salt blue color will

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develop. In case of common salt, there

will be no blue colour.

3. Tea Exhausted tea Take a filter paper and spread a few tea

leaves leaves. Sprinkle with water to wet the

filter paper. If coal tar colour is present it

would immediately stain the filter paper.

Wash the filter paper under tap water and

observe the stains against light

Spread a little slaked lime on white

porcelain tile or glass plate; sprinkle a little

tea dust on the lime. Red, orange or other

shades of colour spreading on the lime will

show the presence of coal tar colour. In

case of genuine tea, there will be only a

slight greenish yellow colour due to

chlorophyll, which appear after some time.

4. Iron fillings By moving a magnet through the sample,

5. iron filling can be separated.

Chicory Gently sprinkle the coffee powder

sample on the surface of water in

a glass. The coffee floats over the

water but chicory begins to sink

down within a few seconds. The

falling chicory powder particles

leave behind them a trail of

colour, due to large amount of

caramel

6. Supari Colour

Pan Colour dissolves in

Masala water

7. Saccharin Saccharin

gives excessive and

lingering sweet taste and leaves

bitter taste at the end.

8. Catachu Chalk Chalk gives effervescence (gives This test is only

powder off bubbles) with concentrated for Chalk.

Hydrochloric acid

9. Lemonade Mineral acid Pour 2 drops of the lemonade soda on a

Metanil yellow Paper

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11.

12. 13.

14.

Strip. A violet colouration indicates the presence of mineral acid in aerated water. The colour

impression gets retained even after drying

the paper (you can prepare metanil yellow

paper strips by soaking filter paper strips in

0.1 % aqueous solution and then drying the

paper – strips).

Sweet Potato Rhodamine B colour Take a cotton piece soaked in liquid

paraffin, and rub the outer red surface

of the sweet potato. If the cotton

absorb colour, it indicates the use of

rhodamine B colours on the outer

surface of the sweet potato.

Pulses Lead Chromate Shake 5 gm. Of pulse with 5 ml. Of

water and add a few drops of HCl. Pink

colour indicates Lead Chromate.

Iodized salt Common salt Cut a piece of potato, add salt and wait

minute and add two drops of lemon

juice. If iodized salt blue colour will

develop. In case of common salt, there

will be no blue colour.

Silver leaves

Aluminium leaves

(i). On ignition, genuine silver

leaves burn away completely,

leaving glistering white spherical

ball of the same mass whereas

aluminium leaves are reduced to

ashes of dark grey blackish colour.

(ii), Take silver leaves in test tube,

add diluted Hydrochloric acid.

Appearance of turbidity to white

precipitate indicates the presence

of silver leaves. Aluminium leaves

do not give any turbidity or

precipitate.

(iii) Take aluminium leaves in palm

and rub between both the palms of

the hand, silver leaves completely

disappear in the hand; however

presence of small ball in the palm

indicates adulteration with

aluminium leaves.

Mineral acid Test with the Metanil yellow indicator

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ANNEXURE I

Reagents in Instruction manual Part I

REAGENT NO. CHEMICAL

1. Conc HCL.

2. Tincture of Iodine

3. Iodine solution

4. Conc Sulfuric Acid.

5. Liquid Paraffin.

6. Slake Lime (Chuna)

7. Boric Acid.

8. Metanil yellow colours.

9. Red litmus paper.

10. Urease strip

11. Alcohol.

12. Carbon tetra chloride

Apparatus in the Instruction Manual Part I 1. Test Tubes

2. Burner

3. White Tile

4. Filter paper

5. Magnet.

6. Test tube holder

7. Glass cylinder

8. Dropper

9. Spatula

10. Magnifying glass

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Annexure II

PRECAUTIONS TO BE TAKEN

• Chemical no: 1,2,3,4 are corrosive use gloves and handle with care. • Chemical No 11 is highly inflammable. Keep away from fire. • Chemical No: 6- avoid inhalation. • Always keep the chemicals away from the reach of children. • In case of spillage of chemical reagents on body or cloth, wash with

plenty of cold water till the reagent is completely washed away.

160

Annexure 5.1: Food Safety and Standard Laws

1. Prevention of Food Adulteration Act

The Act was promulgated by Parliament in 1954 to make provision for the prevention of adulteration of food, along with the Prevention of Food Adulteration Rules, 1955 which were incorporated in 1955 as an extension to the Act.

Broadly, the PFA Act covers food standards, general procedures for sampling, analysis of food, powers of authorized officers, nature of penalties and other parameters related to food. It deals with parameters relating to food additives, preservatives, colouring matters, packing & labelling of foods, prohibition & regulations of sales etc.

Prevention of Food Adulteration Act, 1954 will be repealed from the date to be notified by the Central Government as per the Food Safety and Standards Act, 2006. Till that date new standards are specified, the requirement and other provisions of the PFA Act, 1954 and Rules,

1955 shall continue to be in force as a transitory provision for food standards.

2. Fruit Product Order (FPO), 1955 The fruit and vegetable processing sector is regulated by the Fruit Products Order, 1955

(FPO). Fruit Products Order -1955, promulgated under Section 3 of the Essential Commodities Act - 1955, with an objective to manufacture fruit & vegetable products maintaining sanitary and hygienic conditions in the premises and quality standards laid down in the Order. It is mandatory for all manufacturers of fruit and vegetable products including some non-fruit products like non fruit vinegar, syrup and sweetened aerated water to obtain a license under this Order.

Following minimum requirements are laid down in the Fruit Product Order for hygienic production and quality standards:

Location and surroundings of the factory Sanitary and hygienic conditions of premises Personnel hygiene Portability of water Machinery & Equipment with installed capacity Quality control facility & Technical staff Product Standards

Limits for preservatives & other additives

161

3. Solvent Extracted Oil, De-oiled Meal and Edible Flour (Control) Order, 1967 The Order is a quality control order to ensure that the solvent extracted oils in particular are not

reached to the consumers for consumption before the same are refined and conformed to the quality standards specified in the Order for the purpose. The order specifies the standards for the solvent (hexane), which is to be used for extraction of oil from the oil-bearing materials, so as to eliminate possible contamination of oil from the solvent used.

Salient Features Governs the manufacture, quality and movement of solvent extracted oils, de-oiled meal and edible

flour; Consumer protection through quality assurance of solvent extracted oils, de-oiled meal and edible

flour; Eliminates the possibility of diversion of the oils for uses not intended. Prohibit by, offer to buy, use or stock for use, any solvent not conforming to the quality standards for

extraction of vegetable oils, and specifies particulars to be declared on the label affixed to the

container.

4. Meat Food Products Order (MFPO), 1973 Meat & Meat Products are highly perishable in nature and can transmit diseases from animals to

human-beings. Processing of meat products is licensed under Meat Food Products Order,(MFPO) 1973 which was hitherto being implemented by Ministry of food Processing industries w.e.f. 19.03.2004 on being transferred from the Directorate of Marketing Inspection, Ministry of Agriculture.

The main objectives of the MFPO, 1973 are to regulate production and sale of meat food products through licensing of manufacturers, enforce sanitary and hygienic conditions prescribed for production of wholesome meat food products, exercise strict quality control at all stages of production of meat food products, fish products including chilled poultry etc.

Under the provision of MFPO all manufacturers of meat food products engaged in the business of

manufacturing, packing, repacking, relabeling meat food products meant for sale are licensed but excluding those manufacturers who manufactures such products for consumption on the spot like a restaurant, hotel, boarding house, snack bar, eating house or any other similar establishment.

162

5. Edible Oils Packaging, 1998 In order to ensure availability of safe and quality edible oils in packed form at pre-determined

prices to the consumers, the Central Govt. promulgated on 17th September, 1998, an Edible Oils Packaging (Regulation) Order, 1998 under the Essential Commodities Act, 1955 to make packaging of edible oils, sold in retail, compulsory unless specifically exempted by the concerned State Govt.

Salient Features Edible oils including edible mustard oil will be allowed to be sold only in packed form from 15th

December, 1998. Packers will have to register themselves with a registering authority. The packer will have to have his own analytical facilities or adequate arrangements for testing

the samples of edible oils to the satisfaction of the Government. Only oils which conform to the standards of quality as specified in the Prevention of Food

Adulteration Act, 1954 and Rules made there under will be allowed to be packed. Each container or pack will have to show all relevant particulars so that the consumer is not

misled, so also the identity of the packer becomes clear. Edible oils shall be packed in conformity with the Standards of Weights and Measures

(Packaged Commodities) Rules, 1977, and the Prevention of Food Adulteration Act, 1954 and Rules made there under.

The State Governments will have power to relax any requirement of the packaging order for meeting special circumstances.

6. Vegetable Oil Products Order, 1998

The Vegetable Oil Products industry is regulated by this Order through the Directorate of Vanaspati, Vegetable Oils & Fats, Department of Food, Public Distribution, Ministry of Consumer Affairs and Food & Public Distribution. The earlier two Orders – Vegetable Oil Products (Control) Order, 1947 and Vegetable Oil Products (Standards of Quality) Order, 1975 have been replaced by a single Order called “Vegetable Oil Products (Regulation) Order, 1998 for proper regulation of manufacture, distribution and sale of Vegetable Oil Products.

Salient Features of the Order: The procedure of Registration has been simplified. The Standards of quality prescribed under the schedule have been tightened. The requirement which are vogue and non-measurable and thus open to arbitrary interpretation

have been done away with. Consumers’ protection through quality is assured.

163

7. Milk & Milk Product Regulations, 2009

Consequent upon de-licensing of Dairy Sector in 1991 under Industrial Development & Regulation Act, the Department of Animal Husbandry, Dairying& Fisheries had promulgated the Milk and Milk Product Order (MMPO) 1992 under section 3 of the Essential Commodities Act 1955. MMPO, 1992 has now been subsumed as Milk and Milk Products Regulations (MMPR) under Section-99 of the Food Safety& Standards Act-2006.

The objective of the MMPO is to maintain and increase the supply of liquid milk of desired quality in the interest of the general public and also for regulating the production, processing and distribution of milk and milk products. As per the provisions of this order, any person/dairy plant handling more than 10,000 liters per day of milk or 500 MT of milk solids per annum needs to be registered with the Registering Authority appointed by the Central Government.

There is no restriction on setting up of new dairy units and expansion in the milk processing capacity, while noting the requirement of registration is for enforcing the prescribed Sanitary and Hygienic Conditions, Quality and Food Safety Measures as specified in the MMPO-1992. Also in order to comply with the provisions of MMPO-92, two inspection agencies i.e. National Productivity Council (NPC) and Export Inspection Council (EIC) of India have been notified for annual inspection of registered dairy units, on rotation basis. As per present provisions, the dairy unit handling up to 200.0 TLPD( Thousand litres per day ) of milk or 10,000 MT of milk solids per annum where the entire activity of procurement, processing and marketing of the dairy units lies within the State or Union Territory, the Registering Authority shall be an officer of the concerned State Govt. or U.T. and the dairy unit handling more than 200.0 TLPD of milk or 10,000 MT of milk solids per annum shall be registered by the Central Registering Authority. Accordingly Registering Authority shall deal with applications of registration and issue Registration Certificate under this order and perform within its jurisdiction.

164

Annexure 7.1: Status Report of ICDS

165

166

Annexure 7.2 Guidelines on Supplementary Nutrition in ICDS

Table : MWCD Guidelines on Supplementary Nutrition

Sl.N

o

Attribute Benefits Reference

(Govt. Order)

1 Introduction of Ready to

Eat (RTE) therapeutic food

in ICDS

M/s. Kaira District Milk Producers

Cooperative Union, Anand Gujarat

produced ready to eat therapeutic food,

Balamul, for under nourished children.

100 g of Balamul provided minimum of

15 gm of protein and 350 calories.The

ingredients included cereal flour, soya

flour, sugar, milk powder, vitamins and

mineral

1977

Letter no 12-

29/76-CD dated

26th May, 1977

from the then

Ministry of Social

Welfare,

Government of

India.

2. SNP to anganwadi workers

and helpers

SNP should be supplied to AWWs and

AWHs and the scale of such nutrition

would be same that for pregnant women

and lactating mothers.

1989

No.1-22/89 dated

29.5.1989

3 On the Spot feeding Food supplement should be eaten by

the beneficiaries ‘on the spot’ at the

AWC

1989

Status of Nutrition

Component of

ICDS Services

1989

4 Transport of SNP CDPOs would be responsible for 1989

167

delivery of the nutrition component in the

ICDS programme without interruption on

all the six days in a week, by ensuring

that at least one month’s stock of food is

kept stored at the AWC under

appropriate storage conditions.

No.15-2/89-CD

dated 19.5.1989

5 Take Home Ration Due to low coverage of beneficiaries ,

children below two years of age , pregnant

and lactating women may be allowed to

take ration to their homes on weekly

basis

Presence of beneficiaries must be

ensured on the day when children are

weighed in order to advise mothers about

growth monitoring and child’s growth.

1993

F. No .18-1/92-

ME dated

24.11.1993

6 Type of food

Milk, pre-processed

or semi processed

food or food

prepared on the

spot from locally

available food stuff.

First priority to

locally available food

Engagement of SHGs, PRIs, Mahila

Mandals and Women’s cooperatives in

the task of preparing the food

supplements.

Mahila Mandals and Women’s

cooperatives could cook food based on

locally available, acceptable and

inexpensive ingredients.

Establishment of feasible low cost

community based Ready-to-Eat units to

be run by Mahila Mandals and Women’s

cooperatives (with the prior consent of

Centre)

1993

M/o HRD, D/o

WCD

1993

No. 18-1/92-ME

dated 24.11.1993

and 26.11.1993

168

7 Community participation To ensure preparation of locally

acceptable food to be supplied to

beneficiaries in the AWC, Mahila

mandals/women cooperative groups could

cook food based on locally available,

acceptable and inexpensive ingredients.

this will involve the Community Women’s

Group in implementing the Scheme

1993

F.No.18-1/92 ME

dated 24.12.1993

8 Ready to eat foods Attempts should be made that

supplementary food is fortified with

micronutrients especially vitamin A , B

complex , iron , zinc, low in bulk

(consistency) and high in Nutritional

density

Food would be in powdered and dry form,

properly packed in good quality Low

Density Poly Ethylene( LDPE) pouch of

food gauge and in suitable quantity

depending on frequency of distribution

2000

No.F.16-4/2000-

ME dated

12.07.2000

9 BPL is no longer applicable

(Supreme Court Order

dated 7.10.2004)

BPL shall not be used as an eligible

criteria under ICDS

All children in the age group of 6 months

to 6 years and pregnant and lactating

mothers shall be provided

supplementary nutrition as per norms,

irrespective of their nutrition or income

status of the family to which they belong

2004

No.19-5/2003-CD-

I dated

29.11.2005

169

10 Supreme Court Guidelines

regarding ban of

contractors

Contractors shall not be used for supply

of nutrition in anganwadis and

Preferably ICDS funds shall be spent by

making use of village communities, self-

help groups and Mahila Mandals for

buying grains and preparation of meals.

Local women’s self-help groups and

Mahila Mandals should be encouraged

to supply the supplementary food

distributed in AWCs.

2004

Supreme Court

(Order WP (C)

196/2001 dated

7th October, 2004)

11 Child Nutrition Days The total amount of food grains

consumed in a month can be obtained

by just multiplying the ‘Child Nutrition

Days’ with the unit consumption norm.

This parameter can be used to monitor

the quantitative efficiency of

supplementary nutrition and also be

used to estimate the quantity of food

grains /amounts of funds required and to

account for the amount of food grains or

other items consumed.

2005

F.No.4-9/2005-

CD-II dated

20.12.2005

12 Guidelines for extension of

validity Period in respect of

Food Based Welfare

Schemes

In order to enable State

Government/UTs to lift the entire

quantity of food grains allocated under

various food based welfare schemes,

2005

No.1-2/2004-BP-II

dated 3.2.2005

170

guideline lines framed and issued to

states for extension of validity period

13 Number of beneficiaries There is no upper limit on the number of

beneficiaries viz. children below 3 years

, children 3-6 years and pregnant and

lactating mothers that AWC has to

register and provide SNP and other

services

2006

F. No. 19-5/2003-

CD-I dated

7.3.2006

14 Incorporation of

Micronutrient Foods

RTE energy food /instant food would

need to be fortified with micronutrients

with the help of vitamin-mineral premix

with required composition i.e. 50 % RDA

for different micronutrients provided

through 80 g of ready to eat food.

States for incorporation of green leafy

vegetables, other vegetables, seasonal

fruits, milk, egg in supplementary

feeding under ICDS needs to be

promoted and the community educated

on the importance of these foods.

2006

Order No – 1-

2/2006-CD-1

dated 31st Jan,

2006

15 Supply of Wheat to AWCs It was decided that the wheat supplied

to the anganwadis shall be replaced

with whole wheat flour enriched with

nine micronutrients supplying the

beneficiaries with 50% RDA.

The nine micro nutrients to be used are

calcium, iron, iodine, zinc, Vitamin A,

2006

GOI circular

dated 31st

January 2006 &

GOI letter dated

31st March, 2006

171

Vitamin B2, Folic Acid, Vitamin C, and

Vitamin B12.

16 Use of fortified flour in

Anganwadis at Jetalpur,

Ahmedabad.

Inaugurated the use of fortified flour in

Anganwadis at Jetalpur, Ahmedabad. A

pilot project was started in the Deskrohi

block of the state. This block consisted

of 16 Anganwadis was supplied with

fortified whole wheat flour and Hb Test

of all the beneficiaries was conducted

on a regular basis.

Looking at the results of the same it was

decided to implement the project of

supplying Fortified Whole Wheat Flour

in the entire state of Gujarat under the

scheme.

From November, 2007; the supply to the

entire state has been commenced which

has been received by all the concerned

parties very positively.

2006

On 21st June,

2006; the Cabinet

Minister, for

Education Women

and Child

Welfare, sports

and youth affairs,

17 SNP to Adolescent Girl

Child

Under Nutrition Programme for

Adolescent Girls (NPAG) piloted in 51

identified districts in India 6 Kg food

grain provided to under nourished AGs

in age group of 11-19 years who are

less than 35 Kg of weight.

The SNP has to be provided to AGs

registered at AWC under AGI/II

excluding those who are beneficiaries of

2006

F.No.9-17/2005-

KSY dated

6.2.2006

172

NPAG

18 Revision in cost norms for

SNP

Revision in cost norms of SNP Rs 4.00

for Children (6-72 months ), Rs. 6.00 for

severely Malnourished children and Rs.

5.00 for pregnant women and nursing

mothers per beneficiary per day

2008

No. F.14-1/2008-

CD-1 dated

18.11.2008

19 Revised guidelines for

release of food grains

under Wheat Based

Nutrition Programe

Guidelines for the states/UTs for

allocation and lifting of food grains

2008

F. No.7-2/2008-

CD III

Dated 24.7.2008

20 Revised Nutritional and

Feeding Norms for

Supplementary Nutrition in

ICDS Scheme,

Micronutrient Fortification,

SUW Children and

supplementary Nutrition

The GOI has issued revised guidelines

on nutritional and feeding norms.

States/UTs have been requested to

provide supplementary nutrition to

children below six years of age and

pregnant and lactating mothers, in

accordance with the guidelines which

have been endorsed by the Hon’ble

Supreme Court vide its Order dated

22.4.2009.

2009

Order No. 5-

9/2005-ND-Tech

Vol. II dated

24.2.2009

For the SUW children, States/UTs may

provide food supplement of 800 Kcal

and 20-25 g of protein in the form of

Micronutrient fortified food and/or

Energy dense food as THR

173

21 SNP for Adolescent Girls

under SABLA

Each AG will be given Supplementary

nutrition (SN) containing 600 calories,

18-20 grams of protein and

micronutrients1, per day for 300 days in

a year.

The out of school AGs in the age group

of 11-15 years attending AWCs and all

girls in the age group of 15-18 years will

be provided SN in the form of Take

Home Ration(THR)

However, if hot cooked meal2 is

provided to them, strict quality standards

have to be put in place. The THR as

provided to Pregnant & Lactating (P & L)

mothers may be provided for AGs also,

since the financial and calorific norms of

SN for both is same.

2010

D.O. No.6-

11/2010-

RGSEAG dated

27.9.2010

22 Guidelines for Monitoring

and Supervision visits to

ICDS blocks and AWCs by

officials of state and central

governments

Roles and responsibilities of officials at

state level and at central level along

with reporting and feedback has been

mentioned

Involvement of PRIs in monitoring

activities at AWC including

supplementary nutrition

2010

F.No.16-3/2004-

ME(Pt.)22

October 2010

174

23 Guidelines for constitution

of monitoring & review

committee at different level

to review progress in

implementation of ICDS

scheme

Delivery framework of SNP, Roles &

Responsibilities of ICDS functionaries

F.No. 16-8/2010-

ME dated

31.3.2011

24 Use of Double Fortified salt

Government has decided that Ministries

dealing with food and nutrition

programmes like ICDS and Mid-day

meal programme will make use of iron

fortified iodised salt (double fortified salt)

mandatory in those programmes, in an

appropriate manner

2011

Order No. 5-

4/2011 ND/Tech

dated 21.06. 2011

25 Allocation of food grains to

states/UT’s under Wheat

Based Nutrition

Programme (WBNP)

during 2011-12

Allocation of Coarse grains like Bajra,

Jowar,Maize And Ragi under WBNP

2011

F.No-7-1/2011-

CD III

26 Revised guidelines on

extension for validity

depositing cost and lifting

food grains to states/UTs

under TDPS and other

welfare schemes

Guidelines to states regarding allocation,

quarterly requirements , UCs extension

for validity period etc. given as revised

guidelines by the Department of Food

and Public Distribution vide their letter

no 1-2/2007/BP III dated 27.0602011

2011

F.No 7-7/2011-CD

III dated 6.7.2011

27 Strengthening and

Restructuring of ICDS

Scheme &

SNP Management &

Under the Strengthened and

Restructured ICDS financial norms have

been revised to Rs.6.00, Rs.9.00 and

Rs.7.00 per beneficiary per day for

2012

Order No. 1-

8/2012-CD-I

175

Administrative Challenges children (6-72 months), severely

malnourished children (6-72 months)

and pregnant women and Nursing

mothers, respectively.

dated 22.10.2012

28 Introduction and Roll out

of the Revised

Management Information

System (MIS) in ICDS

Programme

11 Registers including Supplementary

Food Stock (New) and Supplementary

Food Distribution

2012

No.4-2/2004-

ME(Vol-IV)28

March 2012

29 Operational Guidelines on

Food Safety and Hygiene

in ICDS

Quality assurance of supplementary

nutrition and food safety should be an

integral part of supply chain

management and food handling

procedures at AWCs.

2013

No. 5

(25)/2010/ND-

Tech Pt. dated

24th December,

2013

176

Annexure 7.3 Revised Nutritional and Feeding Norms for Supplementary Nutrition in ICDS Scheme

177

178

179

180

181

182

183

184

Annexure: 7.4: Cost Calculation for Beneficiaries under Categories of Supplementary Nutrition

Children (6-72 months), (Per Beneficiary per day)

S.

No.

Ingredient Amount

(gms)

Calories Protein

(gms)

Cost* per

Kg in June

2012 (Rs.)

Cost for

calculated qty

in Jun, 2012

(Rs.)

1 Cereal** 100 333 10 5.50 0.55

2 Pulses 20 67 4 64.43 1.29

3 Vegetables & Fruits 45 21 1 37.08 1.67

4 Oils & Fats 5 45 0 89.34 0.45

5 Sugar & Gur 10 20 0 29.70 0.30

6 Condiments & Spices (incl.

salt)

5 0 0 85.74 0.43

Sub-Total 185 486 15 4.68

7 Other items 1.41

Total cost (A+B) 6.09

*Cost per kg is calculated as all India average cost of food items (excluding Cereals) *

**Cereals cost per kg is subsidized price accorded with WBNP

Severely Malnourished Children (6-72 months), (Per Beneficiary per day)

S.

No.

Ingredient Amount

(gms)

Calories Protein

(gms)

Cost* per

Kg in June

2012 (Rs.)

Cost for

calculated qty

in Jun, 2012

(Rs.)

1 Cereal** 140 466 13 5.50 0.77

2 Pulses 40 134 8 64.43 2.58

3 Vegetables & Fruits 60 28 2 37.08 2.22

185

4 Oils & Fats 10 90 0 89.34 0.89

5 Sugar & Gur 20 80 0 29.70 0.59

6 Condiments & Spices (incl.

salt)

5 0 0 85.74 0.43

Sub-Total A 275 798 23 7.49

7 Other items 1.71

Total cost (A+B) 9.19

*Cost per kg is calculated as all India average cost of food items (excluding Cereals) based on CPI-

RL (Source: Labour Bureau)

**Cereals cost per kg is subsidized price accorded with WBNP

Pregnant and Lactating women (Per Beneficiary per day)

S.

No.

Ingredient Amount

(gms)

Calories Protein

(gms)

Cost* per

Kg in June

2012 (Rs.)

Cost for

calculated qty

in Jun, 2012

(Rs.)

1 Cereal** 120 400 12 5.50 0.66

2 Pulses 30 101 6 64.43 1.93

3 Vegetables & Fruits 55 25 2 37.08 2.04

4 Oils & Fats 5 45 0 89.34 0.45

5 Sugar & Gur 5 10 0 29.70 0.15

6 Condiments & Spices 5 0 0 85.74 0.43

Sub-Total A 220 581 20 5.66

7 Other items 1.52

Total cost (A+B) 7.17

*Cost per kg is calculated as all India average cost of food items (excluding Cereals) based on CPI-

RL (Source: Labour Bureau)

**Cereals cost per kg is subsidized price accorded with WBNP

186

Annexure 7.5: Different Recipes for Supplementary Nutrition by Various States

Supplementary Nutrition provided under ICDS in different states has been categorized Region wise as

indicated in the table below:

Northern Region Southern Region Eastern Region

Western Region

Delhi

Uttar Pradesh

Haryana

Punjab

Jammu & Kashmir

Himachal Pradesh

Chandigarh

Rajasthan

Tamil nadu

Puducherry

Andhrapradesh

Kerala

Karnataka

West Bengal

Odisha

Jharkhand

Assam

Manipur

Sikkim

Arunachal Pradesh

Portblair

Goa

Chhattisgarh

Gujarat

Maharashtra

187

REPORT ON SN PROVIDED UNDER ICDS IN DIFFERENT STATES OF NORTHERN REGION

DELHI

Vegetable

Pulao

Namkeen

Daliya

Sweet Daliya

Halwa

Khichdi

188

DELHI

DELHI: The Delhi State has already introduced the new system of distribution of hot cooked food &

weaning food through Self Help Groups/Mahila Mandals by involvement of NPOs as facilitators under

SNP component.

Name of the NPOs supplying SNP in ICDS Projects

1 Dalit Prehari 13 Jay Gee Humanitarian Society

2 Bharat Ratan Dr. Bhim Rao Ambedkar Dalit Utthan

Evom Shaikshanik Manch

14 Waruda

3 Rashtriya Nirbal Utthan Sanstha 15 Rewards

4 Stri Shakti 16 Sundar Amarsheel Charitable

Trust

5 The People's Welfare Society 17 Surya Charitable Trust

6 Indcare Turst 18 Suprabhat Education &

Welfare Society

7 Nav Prayas 19 Dalit ManavUthan

8 Jan Chetna Jagriti Avom Shaikshanik Vikas Manch 20 Mahila Bal Uthan Avom Kala

Manch

9 Maitri Research & Development Foundation 21 Ekta Shakti

10 Rao Raghubir Singh Sewa Samiti 22 Anmol

11 Shape India 23 Swami Shivanand Memorial

Institute

12 Ray Welfare Trust

189

Supplementary Nutrition distribution in ICDS projects (Delhi)

Sl

.

N

o.

Beneficiaries Type of

SNP

Composition of Food Quantity of Food

Provided Per

Serve

Nutritive Value

Calorie

(Kcal)

Protein

(g)

1. Children

(6m-1yr)

THR Weaning Food:- Atta-50g Besan-20g Sugar-25g Peanut-15g Oil-10g

140g 603 15.28

2. Children (6m-1yr) Severely Malnourished

THR Weaning Food:-

Atta-50g Besan-20g Sugar-25g Peanut-15g Oil-10g

150 646.07 16.37

3. Children

(1-3yrs)

Morning Snacks

Weaning Food or 50g 215.35 5.45

White Mutter or 25g 80 5

Lobia or 25g 80.7 6

Black gram 25g 90.0 6.5

HCM Halwa:

Suji-20g Peanut-5g Raisins-5g Sugar/Jaggery-10g or

270g 289 13.3

Namkeen Dalia

Dalia-50g Moong chilka-20g Beans/Peas-50g Carrot/Tinda-60g Potato-20g, Oil-10g or

270g

453

14.5

Khicheri:-

Rice-40g

270g 335 8.9

190

Moong chilka-20g Carrot-50g Oil-10g,Seasonal veg.-50g

Veg Pulao:-

Rice-40g Peanut-20g Onion-10g Carrot-25g Peas-10g Seasonal veg.-15g Oil-15g or

270g

375.8

7

Sweet Dalia:-

Dalia-30g Chana dal-20g Carrot/Pumpkin-100g Peanut-10g Oil-5g Jaggery-30g

270g 440 10.92

4. Children (1-3yrs)

Severely Malnourished

Morning Snacks

Weaning Food or 150g 646.07 16.37

White Mutter or 25g 80 5

Lobia or 25g 80.7 6

Black Gram 25g 90 6.5

HCM Halwa: Suji-20g Peanut-5g Raisins-5g Sugar/Jaggery-10g or

400g 428.14 19.7

Namkeen Dalia:- Dalia-50g Moong chilka-20g Beans/Peas-50g Carrot/Tinda-60g Potato-20g Oil-10g

400g 671.1 21.48

Khicheri:- Rice-40g Moong chilka-20g Carrot-50g Oil-10g Seasonal veg.-50g or

400g 496.29 13.18

191

Veg Pulao:- Rice-40g Peanut-20g Onion-10g Carrot-25g Peas-10g Seasonal veg.-15g Oil-15g or

400g 556.74 10.37

Sweet Dalia:- Dalia-30g Chana dal-20g Carrot/Pumpkin-100g Peanut-10g Oil-5g Jaggery-30g

400g 556.74 10.37

PM/LM Women &

Adolescent Girl

Morning Snacks

White Mutter or 75g 240 15

Lobia or 75g 242.1 18

Black Gram 75g 270 19.5

HCM Halwa: Suji-20g Peanut-5g Raisins-5g Sugar/Jaggery-10g or

350g 374.62 17.24

Namkeen Dalia:- Dalia-50g Moong chilka-20g Beans/Peas-50g Carrot/Tinda-60g Potato-20g Oil-10g or

350g

587.22

18.79

Khicheri:- Rice-40g Moong chilka-20g Carrot-50g Oil-10g Seasonal veg.-50g or

350g 434.25 11.53

Veg Pulao:- Rice-40g Peanut-20g Onion-10g Carrot-25g Peas-10g Seasonal veg.-15g Oil-15g or

350g 487.14 9.07

192

Sweet Dalia:- Dalia-30g Chana dal-20g Carrot/Pumpkin-100g Peanut-10g Oil-5g Jaggery 30g

350g 570.37 20.46

Children

(3 – 6yrs)

Morning Snacks

White Mutter or 50g 160 10

Lobia or 50g 161.4 12

Black Gram or 50g 180 13

HCM Halwa:- Suji-20g Peanut-5g Raisins-5g Sugar/Jaggery-10g or

270g 289 13.3

Namkeen Dalia:- Dalia-50g Moong chilka-20g Beans/Peas-50g Carrot/Tinda-60g Potato-20g Oil-10g or

270g 453 14.5

Khicheri:- Rice-40g Moong chilka-20g Carrot-50g Oil-10g Seasonal veg.-50g or

270g 335 8.9

Veg Pulao:- Rice-40g Peanut-20g Onion-10g Carrot-25g Peas-10g Seasonal veg.-15g Oil-15g or

270g 375.8 7

Sweet Dalia:- Dalia-30g Chana dal-20g Carrot/Pumpkin-100g Peanut-10g Oil-5g Jaggery-30g

270g 440 10.92

193

7 Children (3 – 6yrs) Severely Malnourished

Morning Snacks

White Mutter or 150g 480 30

Lobia or 150g 484.2 36

Black Gram 150g 540 39

HCM Halwa:- Suji-20g Peanut-5g Raisins-5g Sugar/Jaggery-10g or

400g 428.14 19.7

Namkeen Dalia:- Dalia-50g Moong chilka-20g Beans/Peas-50g Carrot/Tinda-60g Potato-20g Oil-10g

400g 671.1 21.48

Khicheri:- Rice-40g Moong chilka-20g Carrot-50g Oil-10g Seasonal veg.-50g

400g 496.29 13.18

Veg Pulao:- Rice-40g Peanut-20g Onion-10g Carrot-25g Peas-10g Seasonal veg.-15g Oil-15g

400g

556.74

10.37

Sweet Dalia:- Dalia-30g Chana dal-20g Carrot/Pumpkin-100g Peanut-10g Oil-5g,Jaggery-30g

400g 556.74 10.37

194

UTTAR PRADESH

Khichri Sweet Dalia

195

UTTAR PRADESH

The State of Uttar Pradesh procures wheat from the Central Government under the Wheat Based Nutrition

Programme and allocates the same to processing firms through Food

Corporation of India. The processing firms prepare both Amylase Rich

Energy Food and Weaning Food as per the specifications of the State

Government including fortifications of vitamins, minerals etc. and supply

to the ICDS projects across the state.

Regarding procurement process of THR in Uttar Pradesh, written tenders are invited for finalization of

processors for processing (THR) in UP. A high level committee is constituted by the state for analysis and

assessment of invited tenders. On the basis of recommendations made by high level committee the

Principal Secretary, Women and Child Development, Govt of UP finalizes the contract. The State

Government had contract with various firms for supply of weaning and Amylase Rich Energy Food

(A.R.E.F.) to the ICDS projects in the State.

SNP Details

Sl.

No.

Beneficiaries Type

of

SNP

Composition of Food Quantity

of Food

Provided

Per Serve

Nutritive Value

Calorie

(Kcal)

Protein

(gm)

1 Children (6m-3yrs)

THR

Weaning Food:- Wheat Flour-34% Soya Flour-18% Maize-5% Rice-12% Sugar-25% Ghee-5% Vit.& Min.-1%

125g 500 16.25

2 Children (6m-3yrs) Severely Malnourished

THR Weaning Food:- Wheat Flour-34% Soya Flour-18% Maize-5% Rice-12% Sugar-25%

200g 800 26

196

Ghee-5% Vit.& Min.-1%

3 Children (3-6yrs)

Morning Snacks

Amylase Rich Energy Food:- Wheat Flour-32% Soya Flour-22% Maize-5% Sugar-30% Ghee-5% Malted Ragi-5% Vit.& Min.-1%

50g 200 8

HCM Khicheri:- Moong dal-30g Rice- 60g Green veg.-50g Oil-2.5g or

142.5 326.5 10.5

Sweet Dalia:- Dalia-50g Sugar-25g Ghee-5g

80g 354.5 9.3

4 Children (3-6yrs) Severely Malnourished

Morning Snacks

Amylase Rich Energy Food:- Wheat Flour-32% Soya Flour-22% Maize-5% Sugar-30% Ghee-5% Malted Ragi-5% Vit.& Min.-1%

75 300 12

HCM Khicheri:- Moong dal-30g Rice- 60g, green veg.-50g Oil-2.5g or

142.5g 326.5 10.5

Sweet Dalia:- Dalia-50g Sugar-25g Ghee-5g

80g 354.5 9.3

5 PM/LM THR Amylase Rich Energy Food:- Wheat Flour-32% Soya Flour-22% Maize-5% Sugar-30% Ghee-5% Malted Ragi-5% Vit.& Min.-1%

150g 600 24

197

HARYANA

Chana Murmura Mungfali

Sevain GulGule

Sweet Daliya

Khichri Meetha

Chawal

Bharwan

Paratha Aloo Puri

198

HARYANA

In a major initiative to empower women in villages and generate employment for them, the Haryana Govt.

has dispensed with centralized system of procuring food items under Supplementary Nutrition for

the beneficiaries of ICDS and entrusted the responsibility of preparation of food items to Women Self

Groups/ Mother's Groups w.e.f. 1-1-2007 under the supervision of the Gram Panchayat through Sub

Committees set up for the development of women and children.

SNP DETAILS

Sl. No

Beneficiaries Type of SNP Composition of Food Quantity of Food

Provided Per

Serve

Nutritive Value

Calorie

(Kcal)

Protein (gm)

1 Children (6m-3yrs)

THR

Weaning Food:- Wheat Flour-100g Sugar-40g Ghee-20g

160g 681 12.1

2 Children (6m-3yrs) Severely Malnourished

THR Weaning Food:- Wheat Flour-100g Sugar-40g Ghee-20g

205g 770.9 20.19

3 Children (18m-3yrs)

HCM Kicheri/Dalia

Bharwa Parantha:- (Once in week) Wheat flour-100g Seasonal Veg.-60g Ghee-30g Aloo-50g

190g 646 12.1

Aloo Puri:- (Once in week) Wheat flour-100g Ghee-30g Aloo-50g

180g 654 19.4

Meetha Chawal:- (Once in week) Rice-70g Soya chura-10g Gur/Sugar-35g

115g 424.2 9.08

Meetha Dalia:-(Once in week) Dalia-100g Sugar/Gur-45g

145g 521 12.10

199

Khicheri:- (Once in week) Rice-100g Chana dal-35g Oil-10g Salt-to taste

145g 565.2 14.08

Gulgula/Savian:-(Once in week) Wheat flour-100g Sugar-20g Oil-45g

165 701 12.1

4

Children (18m-3yrs) Severely Malnourished

Morning Snacks

Weaning Food:- Wheat Flour-100g Sugar-40g Ghee-20g

205g 770.9 20.19

HCM Kicheri/Dalia

Bharwa Parantha:- (Once in week) Wheat flour-100g Seasonal Veg.-60g Ghee-30g Aloo-50g

380g 1292 24.2

Aloo Puri:- (Once in week) Wheat flour-100g Ghee-30g Aloo-50g

360g 1308 38.8

Meetha Chawal:- (Once in week) Rice-70g Soya chura-10g Gur/Sugar-35g

230g

1222.8

30.88

Meetha Dalia:-(Once in week) Dalia-100g Sugar/Gur-45g

290g 1042 24.22

Khicheri:- (Once in week) Rice-100g Chana dal-35g Oil-10g Salt-to taste

290g 1130.4 28.16

Gulgula/Savian:-(Once in week) Wheat flour-100g Sugar-20g Oil-45g

230g 1402 24.2

5 Children (6m-3yrs)

Morning Snacks

Chana, Murmura & Mungfali :- (thrice in week)

25g 97.9 4.31

200

Roasted chana-10g Murmura—10g Mungfali-5g

Matar:- (thrice in week) Wheat flour-30g Oil-10g Salt- to taste

40g 192.3 3.63

HCM Bharwa Parantha:- (Once in week) Wheat flour-100g Seasonal Veg.-60g Ghee-30g Aloo-50g

125g 402.2 8.9

Aloo Puri:- (Once in week) Wheat flour-100g Ghee-30g Aloo-50g

130g 461 8.9

Meetha Chawal:- (Once in week) Rice-70g Soya chura-10g Gur/Sugar-35g

115g 424.2 9.08

Meetha Dalia:- (Once in week) Dalia-100g Sugar/Gur-45g

100g 362.2 8.26

Khicheri:- Rice-100g Chana dal-35g Oil-10g Salt-to taste (Once in week)

95g 360.9 8.92

6 PM/LM & AG HCM

Bharwa Parantha:- (Once in week) Wheat flour-100g Seasonal Veg.-60g Ghee-30g Aloo-50g

220g 757.6 18.34

Aloo Puri:- (Once in week) Wheat flour-100g Ghee-30g Aloo-50g

220g 757.6 18.25

Meetha Chawal:- (Once in week) Rice-70g Soya chura-10g Gur/Sugar-35g

175g

654.6

19.76

201

Meetha Dalia:-(Once in week) Dalia-100g Sugar/Gur-45g

165g 607.4 20.74

Khicheri:- Rice-100g Chana dal-35g Oil-10g Salt-to taste (Once in week)

155g 608.4 18.4

Gulgula/Savian:- (Once in week) Wheat flour-100g Sugar-20g Oil-45g

180g 765.8 18.58

202

PUNJAB

Namkeen Dalia

Halwa

Sweet Dalia

Sweet rice

203

PUNJAB

In Punjab, THR is made available to the beneficiaries in the form of Panjiri through various modes i.e. Self

Help Groups (SHGs), local procurement by the PRIs or centralised procurement at the district level. Ready

to eat Panjiri is procured from Milk fed. Hot cooked meals are cooked by Anganwadi Workers/Anganwadi

Helper at the AWCs under the supervision of Mothers Committee and SHGs. Panjiri, dalia and kheer is

being provided to the beneficiaries twice a week on alternate days. To ensure the quality of food grains,

committees are constituted at the district level and food grain samples are checked. The two Nutrition

Resource Centres of the State placed in Ludhiana and Chandigarh also check the food samples under

SNP.

SNP details

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food Quantity of Food

Provided Per

Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1 Children (6m-3yrs)

THRWeaning Food (Daily)

Weaning Food:- Wheat Flour-45g Sugar-30g Besan-20g Ghee-10g Vit.& Min.-0.55g

65g 432.25 4.83

HCM Salty and salty Dalia(twice in week) Sweet Rice(twice in week)

Sweet Dalia:- Wheat-75g Sugar-35g WMP-6g

116g 428.5 10.39

Salty Dalia:- Wheat-75g Ghee-15g Seasonal Veg.-as per requirement

90g 394.5 8.85

Sweet Rice:- Rice-75g Sugar-35g Ghee-15g

125g 533 5.1

2 Children (6m-3yrs) Severely Malnouri

THR(Weaning Food (Daily)

Weaning Food:- Wheat Flour-45g Sugar-30g Besan-20g Ghee-10g

130g 564.6 12

204

shed Vit.& Min.-0.55g

HCM Sweet and salty Dalia(twice in week) Sweet Rice(twice in week)

Sweet Dalia:- Wheat-75g Sugar-35g WMP-6g

232g 857 20.78

Salty Dalia:- Wheat-75g Ghee-15g Seasonal Veg.-as per requirement

250g 789 17.7

Sweet Rice:- Rice-75g Sugar-35g Ghee-15g

250g 1066 10.2

3 Children (3-6yrs)

Morning Snacks Halwa (thrice in week) &Diluted Milk Powder(thrice in week)

Halwa:- Wheat-20g Sugar-15g Ghee-2g

37g 146.2 2.42

Milk Powder 5g 17.8 1.09

HCM Sweet and salty Dalia(twice in week) Sweet Rice(twice in week)

Sweet Dalia:- Wheat-75g, Sugar-35g, WMP-6g

116g 428.5 10.39

Salty Dalia:- Wheat-75g, Ghee-15g, Seasonal Veg.-as per requirement

90g 394.5 8.85

Sweet Rice:- Rice-75g, Sugar-35g, Ghee-15g

125g 533 5.1

Milk Powder 10g 35.6 2.18

4 Children (3-6yrs) Severely Malnourished

Morning Snacks:Halwa &Diluted Milk Powder(thrice in week)

Halwa:- (thrice in week) Wheat-20g Sugar-15g Ghee-2g

74g 292.4

4.84

HCM Sweet Dalia:- Wheat-75g Sugar-35g WMP-6g

232g 857 20.78

Salty Dalia:- Wheat-75g Ghee-15g Seasonal Veg.-as per requirement

180g 789 17.2

Sweet Rice:- Rice-75g Sugar-35g

250g 1066 10.2

205

Ghee-15g

5

PM/LM HCM Sweet and salty Dalia(twice in week)&Sweet Rice(twice in week)

Sweet Dalia:- Wheat-100g Sugar-40g WMP-8g

148g 544.8 13.86

Salty Dalia:- Wheat-100g Ghee-20g Seasonal Veg.-as per requirement

120g

526

11.8

Sweet Rice:- Rice-100g Sugar-40g Ghee-20g

160g 684.2 6.8

206

JAMMU & KASHMIR

Daliya Kheer

Halwa

Mutter Rice Pulao

Moong Rice Khichri

207

JAMMU & KASHMIR

The system for procurement of supplies under ICDS has been centralized at the state level. There is a

state level purchase committee which is responsible for the purchase and procurement of all SN items.

Quality of supplies is also monitored by this committee. All the nutritional items like Moongi, Channa, Oil,

Ghee, Nutri, Rice, Sujji, Haldi, Salt and Sugar received by the Programme Officers and distributed among

different ICDS Projects.

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1 Children (6m - 3yrs & 3yrs – 6 yrs)

Morning Snacks Dalia Kheer (thrice in week)&Nutritious Biscuit(thrice in week)

Dalia Kheer Dalia-25g Skimmed milk-25g Sugar-20g

70g 126.85 3.77

Nutritious Biscuit Atta-30g Peanut-5g Skimmed Milk-15g Sugar-15g

65g 215.09 4.84

HCM Moong Rice Khichdi(twiice in week),Mutter Rice Pulao (twice in week)&Halwa(twice in week)

Moong Rice Khichdi Moong-20g Rice-40g Salt-3g Haldi-1g Oil-10g

74g 288.91 7.28

Mutter Rice Pulao Green Peas-30g Rice-50g Salt-3g Haldi-1g Oil-10g

94g 293.5 8.63

Halwa Suji-50g Sugar-45g Oil-15g

110g 444.02 5.06

2

Children (6m - 3yrs & 3yrs –

Morning Snacks Dalia Kheer (thrice in

Dalia Kheer Dalia-25g Skimmed milk-25g Sugar-20g

140g 253.7 7.54

208

6 yrs) Severely Malnourished

week)&Nutritious Biscuit(thrice in week)

Nutritious Biscuit Atta-30g Peanut-5g Skimmed Milk-15g Sugar-15g

130g 430.18 9.68

HCM Moong Rice Khichdi(twiice in week),Mutter Rice Pulao(twice in week)&Halwa(twice in week)

Moong Rice Khichdi Moong-20g Rice-40g Salt-3g Haldi-1g Oil-10g

148g 577.82 14.56

Mutter Rice Pulao Green Peas-30g Rice-50g Salt-3g Haldi-1g Oil-10g

188g 587 17.26

Halwa Suji-50g Sugar-45g Oil-15g

220g 888.04 10.12

3 PM & LM Women & A.G.

HCM Moong Rice Khichdi Moong-35g Rice-70g Salt-3g Haldi-1g Oil-15g

124g 505.3 14.13

Mutter Rice Pulao Green Peas-50g Rice-70g Salt-3g Haldi-1g Oil-10g

139g 537.5 15.18

Halwa Suji-60g Sugar-50g Oil-15g

125g 543.8 6.27

Dalia Kheer Dalia-80g Skimmed milk-100g Sugar-70g

250g 622.4 12.71

209

HIMACHAL PRADESH

Sweet Dalia

Khichri Namkeen Dalia

Sprouted Gram

210

HIMACHAL PRADESH

Sl. No.

Beneficiaries Type of SNP

Provided

Composition of Food Quantity of Food

Provided Per

Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1 Children (6m-3yrs)

THR Nutrimix Sweet Dalia(twice in a week)&Khichri (twice in a week)

Nutrimix:- (Twice in a week) Roasted wheat-35g Soyabean-15g Oil-5g Black gram-10g Groundnut-5g WMP-5g Sugar-25g

80g

337

12

Sweet Dalia:- Wheat-60g Sugar-15g Milk powder-7g Oil-10g Nutrimix-30g

122g

508.9

14.07

Khicheri:- Rice-60g Moong dal-15g Leafy/root veg.-15g Salt-1g, Masala Oil-10g Nutrimix-30g

131g 483.2 12.64

2 Children (6m-3yrs) Severely Malnourished

THR Nutrimix(twice in a week),Sweet Dalia(twice in a week),Khichri (twice in a week)

Nutrimix:- Roasted wheat-35g Soyabean-15g Oil-5g Black gram-10g Groundnut-5g WMP-5g Sugar-25g

130g

547

19.5

Sweet Dalia:- Wheat-60g Sugar-15g

152g

634.26

18.14

211

Milk powder-7g Oil-10g Nutrimix-60g

Khicheri:- Rice-60g Moong dal-15g Leafy/root veg.-15g Salt-1g Masala Oil-10g Nutrimix-60g

161g 609.2 17.14

3

Children (3-6yrs)

Morning Snacks

Sprouted Gram:- Bengal gram-65g Salt-1g Nutrimix-30g Oil-8g

144g 432 15.62

HCM Khicheri(twice in a week),Sweet Dalia(twice in a week)&Namkeen Dalia(twice in a week)

Khicheri:- Rice-60g Moong dal-15g Leafy/root veg.-15g Salt-1g Nutrimix-30g, Oil-10g

131g

483.2

12.64

Sweet Dalia:- Wheat-60g Sugar-15g Milk powder-7g Oil-10g Nutrimix-30g

122g

508.29

14.07

Namkeen Dalia:- Wheat-60g Moong dal-15g Leafy/root veg.-15g Salt-1g Masala- 1g Nutrimix-30g Oil-10g

131g 483.8 15.64

4

Children (3-6yrs) Severely Malnourished

Morning Snacks Sprouted Gram (daily)

Sprouted Gram:- Bengal gram-65g Salt-1g Nutrimix-30g Oil-8g

200g 830.7 28.85

HCM Khicheri:- Rice-60g

250g

922.14

24.12

212

Moong dal-15g Leafy/root veg.-15g Salt-1g Nutrimix-30g Oil-10g

Sweet Dalia:- Wheat-60g Sugar-15g Milk powder-7g Oil-10g Nutrimix-30g

250g

1041.58

28.83

Namkeen Dalia:- Wheat-60g Moong dal-15g Leafy/root veg.-15g Salt-1g Masala- 1g Nutrimix-30g Oil-10g

250g 923.28 29.85

5. PM & LM Women & A.G.

Morning Snacks

Sprouted Gram:- Bengal gram-130g Salt-2g Oil-12g

144g 576 22.23

HCM

Khicheri:- Rice-120g Moong dal-35g Leafy/root veg.-30g Salt-1g Masala- 1g Oil-15g

202g

685.8

17.48

Sweet Dalia:- Wheat-95g Sugar-20g Milk powder-18g Oil-15g

148g

607.56

17.61

Namkeen Dalia:- Wheat-95g Moong dal-30g Leafy/root veg.-30g Salt-1g Masala- 1g Oil-15g

172g 583.1 19.25

213

RAJASTHAN

Puffed Rice, Roasted

Peanut and Jaggery

Halwa Khichri

Sweet Daliya

214

RAJASTHAN

Hot Cooked Meal (HCM) without micronutrient fortification in all the 304 ICDS projects are being provided

through Women Self Help Groups (WSHGs)/Mahila Mandals at the AWC level. AWW and Helpers are not

the members of WSHGs/Mahila Mandals. THR are also being supplied without micronutrients fortification

through WSHGs/Mahila Mandals in 107 ICDS projects as State Govt. are not been able to identify

required number of good manufacturers in the state. THR are being supplied through manufacturers with

micronutrient fortification in 197 ICDS projects. These manufacturers are continuing in providing THR

since 2010-11 after submission of every year an affidavit by the State Government of ensuring the quality

of THR by the same manufacturers as they were not been able to identify other manufacturers.

Halwa and Upma premix are being provided as morning snack to 3-6 years children by following

centralized procedure of procuring the material /food i.e. through manufacturers whereas puffed rice and

roasted Chana-gur/Halwa are being provided by WSHGs as decentralized procedure of providing these

material/food. Dalia and Khichadi as Hot Cooked Meal are being provided as decentralized method

through WSHGs to the 3-6 years children. Panjiri and Halwa premix as THR to 6 months to 3 years

children through centralized method in 197 ICDS project i.e. through manufacturer. Baby Mix as a THR

through WSHGs/Mahila Mandals as decentralized methods in 107 ICDS project are being provided.

Pregnant & lactating mothers are getting Halwa and Upma premix through manufacturers in 197 ICDS

project as a centralized method and Baby mix in 107 ICDS projects through WSHGs/Mahila Mandals as a

decentralized method.

SNP DETAILS

Sl. No.

Beneficiaries Type of SNP

Provided

Composition of Food Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

Children (6m-3yrs)

THR Weaning Food Halwa Premix

Weaning Food:- Wheat-62g Soyabean-14g Besan-6g Sugar-36g Oil-7g

125g

504.32

14.61

215

Halwa Premix:- Wheat whole-30g Soyabean-10.2g Moong-30g Sugar-35g Oil-19.71g Micronutrients- as per norms

120g 624.6 18.53

Children (6m-3yrs) Severely Malnourished

THR Baby Mix/Weaning Food

Weaning Food:- Wheat-62g Soyabean-14g Besan-6g Sugar-36g Oil-7g

200g

806.91

23.38

Halwa Premix:- Wheat whole-30g Soyabean-10.2g Moong-30g Sugar-35g Oil-19.71g Micronutrients- as per norms

200g 806.91 23.38

Children (3-6yrs)

Morning Snacks

Halwa:- Wheat-12.75g Soyabean-4.37g Moong-12.75 Sugar-12.75g Oil-8.37, Micronutrients- as per norms. (twice in a week) or

51g 227.53 6.75

Rice, puffed-14g Roasted chana-16g Jaggery-25g(twice in a week) or

55g 200.29 4.65

Roasted chana-40g Jaggery-15g.(twice in a week)

55g 205.05 9

HCM

Khicheri:- Rice-58g Moong dal-17g Oil-5g(thrice in a week)

80g

304.26

8.11

Dalia:- Dalia-33g Moong dal- 17g Jaggery-25g, Oil-5g. (thrice in a week)

80g 314.09 8.06

3

Children (3-6yrs) Severely

Morning Snacks

Halwa:- Wheat-12.75g Soyabean-4.37g

51g

227.53

6.57

216

Malnourished Moong-12.75 Sugar-12.75g Oil-8.37 Micronutrients- as per norms. (twice in a week) or

Rice, puffed-14g Roasted chana-16g Jaggery-25g(twice in a week) or

55g 200.62 6.1

Roasted chana-40g Jaggery-15g (twice in a week)

55g 200.29 4.65

HCM Khicheri:- Rice-58g Moong dal-17g Oil-5g (thrice in a week) or

80g 304.26 8.11

Dalia:- Dalia-33g Moong dal- 17g Jaggery-25g Oil-5g. (thrice in a week)

80g 314.09 8.06

THR

Baby Mix:- Wheat-62g Soyabean-14g Besan-6g Sugar-36g Oil-7g. (twice in a week) or

75g 300.09 8.77

Halwa Premix:- Wheat whole-30g Soyabean-10.2g Moong-30g Sugar-35g Oil-19.71g, Micronutrients- as per norms. (twice in a week) or

78g

347.97

10.33

Upma Premix:- Wheat-48g Defatted soyaflour-12g Moong-30g Oil-35g Salt, spices & Dehydrated veg.-5g, Micronutrients- as per norms. (twice in a week)

70g 334.35 10.16

4

PM & LM Women & A.G.

THR

Halwa Premix:- Wheat-35g Soyabean-12g Moong-35g Sugar-35g

140g

624.6

18.53

217

Oil-23g, Micronutrients- as per norms. (thrice in a week) or

Upma Premix:- Wheat-48g Defatted soyaflour-12g Moong-30g Oil-35g Salt, spices & Dehydrated veg.-5g, Micronutrients- as per norms. (thrice in a week)

130g

620.88

18.86

218

CHANDIGARH

Chana

Chawal

Halwa

Poha Sweet Dalia

Khichri

219

CHANDIGARH

In Chandigarh, supply of Supplementary Nutrition is through NPOs/Trust. Supply of supplementary nutrition

is ensured without interruption to the anganwadi centres including transportation charges and taxes

assigned to them either through the Self Help Groups or on their own.

Sl. No.

Beneficiaries Type of SNP

Provided

Composition of Food Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

Children (6m-1yrs)

THR Baby Food (daily)

Baby Food:- Roasted whole wheat flour-40g, Roasted whole moong powder-15g, Soya Granule Powder-10g Sugar-40g Oil-15g

120g 526.6 12.64

Children (6m-1yrs) Severely Malnourished

THR Baby Food (daily

Baby Food:- Roasted whole wheat flour-40g Roasted whole moong powder-15g Soya Granule Powder-10g Sugar-40g Oil-15g

192.5g 833 20.76

Children (1 – 3 yrs & 3 - 6yrs)

Morning Snack

Halwa:- Atta-25g Besal-2.08g Sugar-20g Ghee-5g Peanut-5g. (thrice in a week) or

65g 276 6.37

Poha:- Rice flakes-25g Black chana-15g Oil-5g Salt- - Potato/Seasonal veg.-50g Onions-10g.(thrice in a week)

110g 240 5.88

HCM

Khicheri:- Rice-40g Chana chawal-20g Soya chunk-10g Ghee-5g

125g 300.2 11.2

220

Seasonal veg.-50g,(twice in a week) or

Sweet Dalia:- Wheat dalia-40g Peanut-10g Soya chunk-5g Jaggery/Sugar-25g (twice in a week) or

80g 317 9.5

Chana Chawal:- Rice-50g Chana dal-25g Oil-6g Salt- to taste (twice in a week)

81g

319.5

8.6

Children (1 – 3 yrs & 3 - 6yrs) Severely Malnourished

Morning Snack

Halwa:- Atta-25g Besal-2.08g Sugar-20g Ghee-5g, Peanut-5g. (thrice in a week) or

110g 478.4

11.5

Poha:- Rice flakes-25g Black chana-15g Oil-5gSalt- Potato/Seasonal veg.-50g Onions-10g.(thrice in a week)

165g 353.4 7.69

HCM

Khicheri:- Rice-40g Chana chawal-20g Soya chunk-10g Ghee-5g Seasonal veg.-50g,(twice in a week) or

150g 522.7 16.2

Sweet Dalia:- Wheat dalia-40g Peanut-10g Soya chunk-5g Jaggery/Sugar-25g(twice in a week) or

115g

448.6

15.46

Chana Chawal:- Rice-50g Chana dal-25g Oil-6g Salt- to taste(twice in a week)

105g

427

11.16

221

PM & LM Women & A.G.

HCM

Khicheri:- Rice-80g Chana chawal-40g Soya chunk-20g Ghee-10g Seasonal veg.-50g.(twice in a week) or

200g

600.4

22.4

Sweet Dalia:- Wheat dalia-80g Peanut-20g Soya chunk-20g Jaggery/Sugar-50g(twice in a week) or

170g

677.2

23.32

Chana Chawal:- Rice-90g Chana dal-45g Soya chunk-10g Oil-15g. (twice in a week)

160g

656.1

19.8

222

REPORT ON SNP PROVIDED UNDER ICDS IN DIFFERENT

STATES OF SOUTHERN REGION

TAMIL NADU

Rice Dal

Boiled Egg Boiled Egg with whole

Bengal Gram/Green Gram

Boiled Potato

Laddu

223

TAMIL NADU

Type of SNP served

Name of the food item served

Composition of the food item with Quantity in (grams)

Beneficiary age wise,

Quantity served

Nutritive value of the food Item per serve

Remarks if any

Energy (Kcals)

Protein ( grams)

Morning snacks

Weaning food Laddu

Wheat - 40gms Maize - 12gms Sprouted Ragi - 5 gms Bengalgram Dhal - 12gms Jaggery - 30gms Vitamin Premix - 1 gm

6 months to 3 years Severely undernourished children

130 grams/Child/Day 190grams/child/day

455

11

Noon meal With egg 437.78 (Kcals) 14.74 (Protein) Noon meal With BG/GG 427.60 (Kcals) 12.73 (Protein) Noon meal With Potato – 377.60 (Kcals) 8.94 (Protein) Noon meal only – 358.2 (Kcals) 8.62(Protein)

665

16

Hot cooked meal

Noon meal

Rice - 80gms Dhal - 10 gms Vegetable20ps/child Oil - 2gms

2-6 years children

100grams

358

8.62

79.58 / egg

6.12/ egg

One Boiled egg:

Boiled whole Bengal gram/green gram

3 days in a week. (Mon, Wed, Thurs)

69.04

4.11

Boiled Potato

19.04

0.32

224

THR Weaning food mix

Wheat - 40gms Maize - 12gms Sprouted Ragi - 5 gms Bengal G. dhal - 12gms Jaggery - 30gms Vitamin Premix - 1 gm

Pregnant & Lactating women

20 grams on every Tuesday 20grams on Friday 160 grams / day For 6 days in a week

560 13.5

225

PUDUCHERRY

Bengalgram sundal

Rice Kichidi

Ragi Sweet Puttu

226

PUDUCHERRY

Type of SNP

served

Name of the food

item served

Composition of the food item with

Quantity in (grams)

Beneficiary age wise,

Quantity served

Nutritive value of the food Item per

serve

Energy (Kcals)

Protein (grams)

Morning snacks

Bengalgram sundal

Boiled Bengal gram

3 to 6 years

25 grams/Chil

d/Day

90 4.28

Hot cooked meal

Rice Kichidi

Rice - 80gms GG Dhal - 12gms Oil - 3 gms

3 to 6 years

100 grams/beneficiary/da

y

345

14

On alternative

days Ragi Sweet Puttu

One Boiled egg 3/week

79.58 / egg

6.12 / egg

Ragi - 80gms GG Dhal - 15gms Jaggery - 15 gm

3 to 6 years

120 grams/beneficiary/da

y

372

9.6

Seasonal fruit 3/week

116

1.2

THR Rice, G.G.dhal, Bengal gram

On all feeding

days

&

Weaning food

Raw Rice, 80gm G.G.dhal, 20gm Bengal gram 40gm

6 mnths to 6 years

--

276 69.6 144

10.96 4.9

6.84

Raw Rice, 90gm G.G.dhal, 30gm Bengal gram 50gm

Pregnant

& Lactating women

---

310.5 104.4 180.0

12.33 7.30 8.55

227

RTE Grains (wheat/maize) 40gm Ragi 5gm Bengal gram 24gm Jaggery 30 gms Vitamin premix 1gm

- Do -

6 mnths to 3 years

140 grams/beneficiary/da

y

500 14.8

Pregnant &

Lactating women

170 grams/beneficiary/da

y

610 18

228

ANDHRA PRADESH

Kichidi

Pulav & Kurma

Hot dhalia Idli sambar Rice Kichidi

Sweet pongal

Rice kheer

Veg.Kichidi

Veg.Pulao

Namkeen Daliya Sweet Dalia

229

ANDHRA PRADESH

Institutions involved in supply of food to AWCs

Sl No

Institutions Types of Food

1. A.P. Foods (RTE) Ready to Eat Food,Hot Cooked Food Premixes

2. District Purchase Committee Local Food Model (LFM )- Hot Cooked Food

3. Community Managed SNP -Mothers Group

Jowar Mix, THR ,Hot Cooked Food

4. Nandi Foundation (NGO) Hot Cooked Meal,THR

5. Akshyapatra Foundation (NGO) Hot Cooked Meal

Balamrutham - an effective supplementary nutrition during the child’s crucial

period of 7 months to 3 years and along with counseling to mother on IYCF

practices in order to prevent incidence of chronic malnutrition.

Weaning food introduced under ICDS to provide improved

supplementary nutrition to children between 7 months to 3 years.

Is a preparation of wheat, chana dal, milk powder, oil and sugar.

It is fortified and thus provides 50% of iron, calcium, vitamins and other

RDA that children require per day.

The recommended quantity is 100 gms which is to be given to children

3-5 times every day.

For children below one year, Balamrutham can be served as porridge

mixed with hot water and for older children, it can be given in the form

of Laddu.

Balamrutham is distributed in packets of 2.5 Kg per child per month.

It is distributed on first day of every month on Nutrition Health Day-1 to

mothers of 7 months - 3 years children as Take Home Ration. Along

with Balamrutham packet, these children also receive 2 eggs a week at

the AWC under ICDS.

230

AP Foods provides supplementary nutrition in 218 projects.

Sl

.

N

o

Type of Food

Children 6 months to 6 years Pregnant women and Lactating

mothers

Ration

(gms)

Protein

(gms)

Energy

(K.Cal)

Ration

(gms)

Protein

(gms)

Energy

(K.Cal)

1 Modified Therapeutic

Food

110 14 490 - - -

2 Sweet Porridge 90 11 400 125 15 543

3 Kichidi Mix 90 11 400 125 15 543

4 Halwa Mix 90 11 400 125 15 543

5 Snack Food 25 3 100 25 3 100

Severely Malnourished children

1 MTF 67 9 300 - - -

2 Hot Food 90 11 400 - - -

3 Snack Food 25 3 100 - - -

Snack food (Murukulu is given @ 25gms for days in a week to all categories of beneficiaries in 8

district.

Boiled eggs (procured through DPC) are provided for 2 days in a week to all categories of

beneficiaries in all districts.

231

Local Food Model: provided in 158 projects.

Sl.

No

Type of Food

Children 6 months to 6 years Pregnant women and Lactating

mothers

Ration

(gms)

Protein

(gms)

Energy

(K.Cal)

Ration

(gms)

Protein

(gms)

Energy

(K.Cal)

1 Hot Pongal 90 11 400 140 15 543

2 Broken Wheat Kichidi 90 11 400 140 15 543

3 Snack Food 25 3 100 25 3 100

Severely Malnourished children

1 Hot Food 90 11 400 - - -

2 Snack Food 25 3 100 - - -

In addition to the above, eggs are provided twice in a week to all categories of beneficiaries.

Community Managed SNP provided in 4 ICDS project in collaboration with CARE (NGO)

Sl.

No

Type of Food

Children 6 months to 6 years Pregnant women and Lactating

mothers

Ration

(gms)

Protein

(gms)

Energy

(K.Cal)

Ration

(gms)

Protein

(gms)

Energy

(K.Cal)

1 Jowar mix 90 11 400 140 15 543

In addition to the above, eggs are provided twice in a week to all categories of beneficiaries

M/s Nandi Foundation – Provided 5 ICDS projects of Hyderabad Districts

Sl. No

Type of Food

Children 3 years to 6 years

Ration (gms) Protein (gms) Energy (K.Cal)

1 Kichidi / Pulav & Kurma /

Hot dhalia/ Idly sambar

Quantity not specified

232

In addition to the above, biscuits or fruits are provided twice in a week and eggs once in a week are snack

food. AP Foods is supplying food to 6 months to 3 years children and pregnant & lactating women in these

5 projects.

M/s Akshyapatra Foundation (ISCON) : M/s Akshyapatra Foundation is supplying Nutritious food to all

categories of beneficiaries of AWC in 4 ICDS projects. Rice Kichidi, Sweet pongal, dahlia, Rice kheer,

Veg.Kichidi and sweet dhalia are provided.

Snack Food – Boiled chick peas @ 25gms for 4 days and boiled eggs for 2 days provided to all categories

of beneficiaries.

Types of SN in Andhra Pradesh

Types of SNP Supplied by Nandhi Foundation

6 months to 3 yrs (Items in detail)

3 to 6 yrs (Items in detail)

P&L Mothers (Items in detail)

THR Modified Therapeutic Food Or Uppmamix/ Halwa mix 2eggs/week

- Modified Therapeutic Food Or Uppmamix/ Halwa mix 2eggs/week

Morning Snack

- 2 eggs per week/ upma mix/halwa mix

-

Hot Cooked Meal

- 2 Idli with sambar (Mon) Sweet Pongal and egg (Tue)

Vegetable Pulao (Wed) Rice & Dhal (Thurs) 2 Idli with egg (Fri) Sweet Pongal (Sat)

-

233

KERALA

Piyasam

Rice Upma

Wheat Upma Rice Meals

Gruel

Green Gram

Jaggery Groundnut

Gingelly

Balls

Egg Milk

Rice flakes

& Jaggery

234

KERALA

Decentralized Model of Supplementary Nutrition – Kudumbashree

Starting on a pilot basis in the year 2004, the production of supply of the THR, popularly referred

to as Nutrimix, under the brand name 'Amrutham' was handed over to Kudumbashree for the

entire State of Kerala in September 2006. The Kudumbashree community network is embedded in

the local self-government structure in Kerala. The local self goverments are able to exercise

greater control and accountability over the Nutrimix production and supply system, given its

decentralized nature.

Kudumbashree has been collaborating with the Social Welfare Department, Government

of Kerala in supply of THR for supplementary nutrition for children in the 6 months to 3

years age category under ICDS.

There are 396 micro-enterprises of women (each micro-enterprise is run by a group of 5-

10 women) across 14 districts of Kerala engaged in the production of Amrutham Nutrimix.

235

SNP DETAILS

Type of SNP

served

Name of the food

item served

Beneficiary age wise

Composition of the food item with

Quantity in (grams) )

Quantity served and amount

Nutritive value of the food Item per serve

Energy (Kcals)

Protein (grams)

Morning

snacks

Gingili Ball / 3 – 6 years

children

Gingili & Jaggery -10gm

56.3 1.83

Eggs

Egg

1 No

79 6.6

Milk Milk 200/100ml 134/67 6.4/3.2

Rice flake & Jaggery

Rice flake Jaggery

40gm 20gm

215 2.72

Groundnut Groundnut 20gm 112.14 5.06

Green gram & Jaggery

Green gram Jaggery

20gm 10gm

105.10 4.84

Noon feeding

Gruel Rice Meals Rice Meals

-do-

-do-

-do-

Rice- G.G.Dhal

50 gm 15 gm

Rice G.G.Dhal Vegetable

50 gm 15 gm 50gm

223

6.8

Rice G.G.Dhal Vegetable

60 gm 15 gm 20gm

307

7.98

General

Feeding

Wheat Uppma

-do-

Broken Wheat Black gram Coconut Oil Vegetable

50/60 gms 5gm

10 gms 10gm

290

738

Rava Uppma

-do -

Rava Black gram Coconut Oil Vegetable

60gms 10gm

10 gms 10gm

344

8.86

Payasam -do -

Broken Wheat Pulse Jaggery

60 ms 15gm 30gms

371.5 10.81

236

Wheat Uppma

Broken Wheat Greengram dhal Coconut Oil Carrot

50 ms 15gm

10 gms 20gm

324.20

9.79

THR Nutria mix powder

6 months to 3 years

Prepared by SHG women of Kudumbashree mission

135gms 500 18.76

Wheat Uppma

Pregnant &

Lactating and

Adolescent girls

Broken Wheat green gram dhal Oil Carrot

100gms 25gm 20gms 25gm

625

18.16

Rava Uppma

- do-

Rava Black gram Oil Vegetable

130gms 20gm

20 gms 20gm

688

18.72

Payasam - do- Broken Wheat G.G gram Jaggery

120 gms 30gm 60gms

743 20.80

237

KARNATAKA

Ground Nuts Wheat

Rice Jaggery

Chitranna

Wheat Kheer

Green Gram

Sambhar

Rice Khichdi

238

KARNATAKA

Supplementary nutrition fortified with vitamins and minerals is supplied to AWCs through Mahila

Supplementary Nutrition Production and Training Centre’s (MSPTC). Each MSPTC which are registered

societies consists of women members ranging from 22-32 from the most vulnerable sections of the society

such as widows, destitute, physically challenged, mothers of beneficiary children, poorest of the poor and

the members of the Stree-shakti groups. There are different types of menus for 30 districts of Karnataka.

Out of which the common menus of 6 districts are provided here.

Beneficiaries: 6 months to 3 years.

Type of SNP served

Name of the food item served

Composition of the food item with Quantity in grams - per day

Nutritive value of the food Item per serve

Energy (Kcals)

Protein (gms)

THR

(Bagalkote Dist )

Raw : Rice, Green gram,

Wheat Atta, Jaggery

Rice Wheat rava Jaggery

150gm 150gm 80gm

460.8

34.12

Bangalore Dist

Rava Payasa for

13 days

Wheat rava Green gram Jaggery

81gm 30gm 41 gm

479

13

Rice kichidi for 13 days

Rice Jeera Mustard Oil Red chilli

75gm 2gm 1gm 5gm 2gm

398

11

Bellary District

Wheat jaggery, groundnut for 12 days

Wheat Jiggery Ground nut

100gm 40gm 10gm

556

14.5

Bijapur district

Rice + Green gram + Groundnut

Rice Green gram Groundnut

100gm 30gm 10 gm

506 16.7

Rice + Greengram +Soya

Rice Green Gram Soya

120gm 40gm 8gm

625 23

239

Sweet kheer

Rice Green Gram Soya Jagerry

40gm 28gm 9gm 50gm

462

13.5

Rice rotti mix 13

days

Rice Bg Groundnut

100gm 45gm 10gm

561.0

20.0

Chickballapura

Wheat Nutriya mix

for 12 days

Wheat Sugar Groundnut

100gms 50gm 25gm

660

13.3

Wheat laddu

Broken wheat / atta Jiggery Groundnut

100gm 55gm 20gm

680

18.2

Davanagere district

Rice kichidi Rice GG GN

100gm 36gm 10gm

536

19.4

240

Beneficiaries: 3-6 years

Type of SNP

served in

Name of the food item served

(Hot cooked)

Composition of the food item with Quantity in grams - per day

Nutritive value of the food Item per

serve

Energy (Kcals)

Protein (gms)

Morning After noon

Morning Afternoon

(Bagalkote Dist )

Groundnut + jaggery

(Mon, Wed & Fri)

Chitranna (Mon, Wed &

Fri)

Groundnut- 20gm Jaggery -20gm

Rice- 20gm Salt -2gm Mustard - 2gm Chilli - 2gm Oil -5gm

606

11

Sprouted green gram (Tue, Thu and Sat)

Payasa (Tue, Thu and Sat)

Green gram- 25gm

Wheat rava - 75gm Jaggery -40gm

501

14

Bangalore Dist

Rava Payasa (Mon to Sat)

Rice kichidi (Mon, Wed & Fri)

Wheat rava- 41 gm Green gram-7gm Jaggery - 20gm

Rice - 35gm GG dhal - 11gm Jeera – 1gm Oil- 3gm Mustard- 1gm Red Chilli- 1gm

422

13

Chitranna (Tue, Thu and Sat)

Rice 72gm BG dhal – 5gm Groundnut – 19gm Oil-5gm Red chilli – 1gm Salt 1gm

661

18

Wheat payasa (Mon & Thu) Chitranna

Wheat 80gm, Groundnut- 10gm Jaggery - 40 gm

514

11

Bellary District

Sprouted green gram (Mon & Thu)

Pongal / dhal kichidi Chitranna

Green gram – 10gm

Rice-70gm GN – 10gm Oil -3gm

603

12

Kesary bath (Tue, Fri) Uppma (We & Sat)

Rice & sambar

Wheat 40gm Jaggery 20gm Gn - 10gm oil 3gm

Rice 90gm Toor Dhal 14gm Masala 3gm Salt 3gm Oil 3gm Mustard- 2gm (Rice 75gm Toor Dhal -14gm

518 14

241

Masala- 5gm Salt 3gm Oil -2gm)

Bijapur district

Wheat sajjige , (Mon, Wed & Fri)

Wheat 30gm Groundnut-5gm Oil - 3gm

889

23

Sprouted G.G- (Tue, Thu & Sat)

Wheat- 100gm jaggery -43 gm Groundnut- 34gm

432

17

242

Type of SNP

served in

Name of the food item

served (Hot cooked)

Composition of the food item with Quantity in grams - per day

Nutritive value

of the food Item per serve

Morning After noon

Morning Afternoon

Chickballapura

Sprouted GG ( Mon, Wed & Fri)

Wheat nutria mix (Tue, Thu & Sat)

Khara pongal Wheat nutria mix Rice sambar Fried GN Sweet pongal Chitranna Uppma

Green gram - 25gm Salt -2gm Wheat 33, sugar 13gm GN, 3.3gm

Rice 50gm GG dhal 10gm, masala 2gm, salt 2gm, oil 2gm, Wheat 33, sugar 13gm GN, 3.3gm, Rice 50gm toor dhal 10gm, veg 10gm, salt 2gm, oil 2gm, GN seed 20gm Rice 50gm, jiggery 25gm GG dhal 10gm, GN 5gm, Rice 60gm, BG 5gm, GN – 10, oil 10gm, salt 3, chilli 2,

502

497

434

15

14.5

15

243

Pregnant, Nursing mothers & Adolescent girls

Davanagere district

Sprouted

GG ( Mon, & Fri)

Kesari bath ( Wed) Ragi laddu (Tue & Sat) Uppma ( Thur)

Wheat kheer

Sprouted GG 25gm, Wheat rava – 60gm, jiggery 30gm, oil 3gm Ragi 55gm, jiggery 25gm Wheat 80gm, BG Dhal 5gm, GN – 10gm, oil 8gm, chilli 3gm, salt 3gm

Wheat 80gm, BG Dhal 5gm, GN – 10gm, oil 8gm, chilli 3gm, salt 3gm Wheat rava 60gm, jiggery 30gm, GN 10gm

680

665

663

19

19

20

Type of SNP served

Name of the food item served

Composition of the food item with

Quantity in grams - per day

Nutritive value of the food Item per serve

Energy (Kcals)

Protein (gms)

THR

(Bagalkote Dist )

Raw : Rice, Green gram Wheat , Jaggery

Rice - 200gm GG 45gm Wheat – 250gm Jaggery – 90gm

840 1197

24.4 31

Bangalore Dist

Multigrain atta for 13 days Chitranna for 12 days

Wheat atta 250gm Rice – 91gm B,G dhal 6gm G.Nut seed 23gm Oil 6gm Red chilli – 2gm Salt 2gm

928 532

32 13.77

Bellary District

Wheat jaggery, groundnut for 13 days

Wheat 200gm Jiggery 50gm Ground nut – 15gm

972.55

24.8

244

Rice + GG dhal for 12 days

Rice – 200gm Green gram – 50gm

864

25.85

Bijapur district

Multigrain wheat atta for 12 days Rice & sambar Rice rotti mix for 13 days

Wheat - 180gm Soya – 78gm Rice- 190gm Toor dal – 42gm Masala 15gm Salt 5gm

1921 837.30

75.36 24.50

Chickballapura

Wheat nutria mix + sprouted Green gram for 12 Wheat Kheer Rice Kichidi

Rice 124gm BG 56gm G.N – 12.4 gm Wheat 139 gms, sugar 55.55 gm, GN – 13.8 gm Green Gram 25gm

527 651

14.8 14.8

Davanagere

district

Wheat 200gm Jiggery 45gm GN – 30gm Rice – 200gm GG – 30gm Jaggary – 45gm

1015 970

32.2 24.2

245

REPORT ON SNP PROVIDED UNDER ICDS IN DIFFERENT

STATES OF WESTERN REGION

GOA

Chawli Usal

Sweet Magnane

Masoor Usal

Chikki

Idli

Peanut Laddu

246

Goa : Cooking and serving supplementary nutrition for beneficiaries at anganwadi centres

Sl. No.

Beneficiaries

Type of SNP

Provided

Composition of Food Quantity Quantity of Food

Provided Per

Serve

Nutritive Value of Food Per

Served

Calorie (Kcal)

Protein

(gm)

1

Children (21/2 yrs -6yrs)

THR Monday: Mix Laddu Rice Moong Soya Jaggery Ghee

40g 40g 10g 50g 10g

150g 596.8 per

150g

16.84 per 150g

Tuesday:Chawali Usal:- Chawali, Groundnut Soya Jaggery Oil

40g 10g 20g 20g 10g

100g

447 per 100g

21 per 100g

Wednesday: SweetMangane/Gram dal:- Gram dal Groundnut Sabudana Jaggery Ghee

65g 20g 20g 20g 7g

133g

514 per133g

20 per133g

Thursday:Idli:- Groundnut Urad dal Soya Jaggery Ghee Idlirawa

15g 25g 5g

20g 5g

60g

130g

512 per

130g

18.75 per 130g

247

Friday: Masur Usal:- Groundnut Soya Masur Jaggery Ghee

15g 10g 65g 20g 7g

117g 451.5 per

117g

21 per117 g

Saturday:Chiki/Groundnut Laddu:- Groundnut Til Soya Jaggery Ghee

60g 5g 5g

20g 3g

93g 493 per 93g

19.09 per 93g

Sl. No.

Beneficiaries

Type of SNP

Provided

Composition of Food Quantity Quantity of Food

Provided Per

Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

2.

PM/LM Women & A. G.

THR

Monday: Mix Laddu:- Rice Moong Soya Jaggery Ghee

40g 40g 10g 50g 10g

150g

596.8 per

150g

16.84 per

150g

Tuesday:Chawali Usal:- Chawali Groundnut Soya Jaggery Oil

40g 10g 20g 20g 10g

100g

447 per 100g

21 per 100g

Wednesday:Sweet Mangane/Gram dal:- Gram dal Groundnut Sabudana Jaggery Ghee

65g 20g 20g 20g 7g

133g

514 per133

g

20 per133g

248

Thursday:Idli:- Groundnut Urad dal Soya Jaggery Ghee Idlirawa

15g 25g 5g

20g 5g

60g

130g

512 per 130g

18.75 per

130g

Friday:Masur Usal:- Groundnut Soya Masur Jaggery Ghee

15g 10g 65g 20g 7g

117g 451.5 per

117g

21 per117

g

Saturday:Chiki/Groundnut Laddu:- Groundnut Til Soya Jaggery Ghee

60g 5g 5g

20g 3g

493 per 93g

19.09 per 93g

3.

Children (21/2 yrs -6yrs) Severely Mal Nourished Children

THR

Monday: Mix Laddu:- Rice Moong Soya Jaggery Ghee

40g 40g 10g 50g 10g

Quantity not

mentioned

596.8 per

150g

16.84 per

150g

Tuesday:Chawali Usal:- Chawali Groundnut Soya Jaggery Oil

40g 10g 20g 20g 10g

447 per

100g

21 per 100g

Wednesday:Sweet Mangane/Gram dal:- Gram dal Groundnut Sabudana Jaggery Ghee-

65g 20g 20g 20g 7g

514 per 133g

20 per133g

249

Thursday:Idli:- Groundnut Urad dal Soya Jaggery Ghee Idlirawa

15g 25g 5g

20g 5g

60g

512 per 130g

18.75 per

130g

Friday:Masur Usal:- Groundnut Soya Masur Jaggery Ghee

15g 10g 65g 20g 7g

451.5 per

117g

21 per 117 g

Saturday:Chiki/Groundnut Laddu:- Groundnut Til Soya Jaggery Ghee

60g 5g 5g

20g 3g

493 per

93g

19.09

per 93g

250

CHHATISGARH (RAIPUR)

Jaggery

Boiled Chana

Roasted Peanut

251

CHHATISGARH ( RAIPUR)

Since 2009 the Supplementary Nutrition is produced and distributed to AWCs through WSHGs in the state.

WSHGs are preparing Ready to Eat RTE (as per specification) at ICDS projects and supplying it to AWCs

(April 2012). They are also supplying the SNP for spot feeding of 3-6 years of children. All The WSHGs

have been trained on complete production- distribution record keeping in phase wise manner for the

smooth facilitation of SNP new initiative.

Nutrition Analysis of Food Samples: Calorific & nutritive analysis of hot cooked meal & Snacks is not

done in laboratories as more than 17000 agencies are involved in procurement & distribution. However

user's Group Committee, including PRIs locally known as Mahatari Samitis, monitors the quality of the food.

In Urban area the SNP is provided by local bodies self-help groups.

Sl. No.

Beneficiaries

Type of SNP

Provided

Composition of Food Quantity of Food

Provided Per

Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1

Children (6m -3yrs)

THR

Ready to Eat Food:- Wheat-55g Soyabean-5g Chana-15g Sugar-22g Oil-3g

135g

514.2

15.13

+Murra Laddu:- Murra-15g Gur-15g

+30g Total

106.2 1.185

620.4 16.31

2.

Children (6m -3yrs) Severely Mal Nourished Children

THR Ready to Eat Food:- Wheat-55g Soyabean-5g Chana-15g Sugar-22g Oil-3g

211g

803.6

23.65

+Murra Laddu:- Murra-15g Gur-15g

+30g Total

106.2 1.185

909.80 24.83

252

3.

PM/LM Women

THR Ready to Eat Food:- Wheat-55g Soyabean-5g Chana-15g Sugar-22g Oil-3g

165g

628.4

18.49

+Murra Laddu:- Murra-15g Gur-15g

+30g Total

106.2 1.185

734.6 19.67

4.

Children (3yrs -6yrs)

Morning Snack

Ready to eat for Breakfast 55g 326.49 6.16

HCM HCM: Rice-65g Moong dal-15g Oil-5g Veg. & Spices-20g

105g Total

326.45 8.25

652.94 14.41

5.

Children (3yrs -6yrs) Severely Mal Nourished Children

Ready to eat for Breakfast +Ready to Eat Food +HCM

Ready to eat:- Boiled/Soaked chana-30g Gur-20g Or Roasted Groundnut-20g Gur-18g

55g 326.49 6.16

Ready to Eat Food:- Wheat-55g Soyabean-5g Chana-15g Sugar-22g Oil-3g

70g 266.60

7.84

HCM: Rice-65g Moong dal-15g Oil-5g Veg. & Spices-20g

105g

326.4 8.25

Total 919.54 22.25

253

GUJARAT

Dhokla

Sukhadi Masala

Parantha

Vegetable

Pulao

Sheera Boiled Chana

254

GUJARAT

Gujarat has taken an inititative of providing 6 days a week hot cooked food to children (3-6 years through

matrumandals and sakhiMandals (Self Help Groups).To provide SNP, the state government is procuring

„Balbhog‟ (Extruded Fortified Blended Food) to the children under the age group of 6 months to 3 years.

„Balbhog’ is a pre-cooked, cereal-based supplementary food in powder form fortified with 9 essential

micronutrients. Hot cooked is provided at the AWC for 3 -6 year old children. Since April 2010, according to

the new financial norms of GOI additional provisions have been made for SNP. Take Home Ration (THR)

like „Sukhdi’/ „Sheera’ premix or „Uppma’ premix is giving to Pregnant and lactating mothers and to

adolescent girls and severely malnourished children.

255

Sl. No.

Beneficiaries

Type of SNP

Provided

Composition of Food Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1 Children (6m -3yrs)

THR Balbhog

Balbhog:- Wheat-50g Bengal gram-15g Defatted soyabean-10g Oil- 15g Sugar-35g Micronutrients-As per norms

125g 500 12-15

Children (6m -3yrs) Severely Mal Nourished Children

THR Balbhog

Balbhog:- Wheat-50g Bengal gram-15g Defatted soyabean-10g Oil- 15g Sugar-35g Micronutrients-As per norms

185g 800 20-25

PM/LM Women & A.G.

THR Sukhadi Sheera Upma

Sukhadi:- Wheat-17g Defatted soyabean-33g Oil-30g Jaggery-50g Micronutrients- As per norms

130g

600

18-20

Sheera:- Wheat-35g Defatted soyaflour-12g Mung-35g Sugar-35g Oil-23g Micronutrients- As per norms

140g

600

18-20

Upma:- Wheat-48g Defatted soyabean-12g Mung-30g Oil-35g Salt, spices & dehydrated

130g 600 18-20

256

veg.-5g Micronutrients- As per norms

Children (3yrs -6yrs)

Morning Breakfast (Monday to Saturday)

Vegetable Pulao

50g

156

2.6

Groundnut Sheera 50g 237 4.3

Dhokla 50g 239 7.5

Moong (cooked with oil) 50g 212 12

Idli 50g 173 5.2

Sukhadi 50g 241 5.3

HCM (Monday to Saturday)

Sweet Bhakhari + Boiled chana

70-80g + 10g 246 +36 6 +1.7

Dudhi dhebara

80g

253

7.7

Sukhadi + Chana boiled 70-80g + 10g 273 + 36 6 + 1.7

Chana dhokali 80g

251

7.7

Sweet pudla/Sweet parantha

80g 309 7.7

Masala Parantha/Muthiya 80g 253 7.7

257

MAHARASHTRA

Daal Chawal

Palak Paratha

Chidwa

Peanut Laddu

Khichdi

Halwa Dalia Khichdi

258

MAHARASHTRA

Type of Food under SNP supplied at AWCs in the PUNE

Sl. No.

Beneficiaries

Type of SNP

Provided

Composition of Food Quantity of Food Provided

Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1

Children (6m -3yrs)

THR

Fortified Blended Energy Food:- Wheat-49g Soyabean-32g Rice-7g Maize-7g Sugar-45g Oil-10g

125g 502.5

17.15

Fortified blended Sheera premix:- Wheat-35g Soyabean-12g Moong-35g Oil-23g Jaggery-35g

125g 567.5 16.25

Paushtik Fortified blended Sattu:- Wheat-93g Soyabean-8g Moong-23g Sugar-23 Oil-8

135g 523.8 16.74

259

2.

Children (6m -3yrs) Severely Mal Nourished Children

THR

Fortified Blended Energy Food:- Wheat-49g Soyabean-32g Rice-7g Maize-7g Sugar-45g Oil-10g

200g

804

27.4

Fortified blended Sheera premix:- Wheat-35g Soyabean-12g Moong-35g Oil-23g Jaggery-35g

180g

817.2

23.4

Paushtik Fortified blended Sattu:- Wheat-93g Soyabean-8g Moong-23g Sugar-23 Oil-8

210g 814.8 26.04

3.

PM/LM Women & A.G.

THR

Fortified Blended Energy Food:- Wheat-49g Soyabean-32g Rice-7g Maize-7g Sugar-45g Oil-10g

150g

603.03

20.591

Sukhadi Premix:- Wheat-17g Defatted soyabean-33g Oil-30g Jaggery-50g

130g

618.24

18.47

Fortified blended Sheera premix:- Wheat-35g Soyabean-12g Moong-35g

140g

635.79

18.029

260

Oil-23g Jaggery-35g

Paushtik Fortified blended Sattu:- Wheat-93g Soyabean-8g Moong-23g Sugar-23 Oil-8

155g

601.99

19.31

Upma Premix:- Wheat-48g Soyabean-12g Moong-30g Oil-35g Spices-5g

130g 638.28 17.526

4.

Children (3yrs -6yrs)

Morning Snacks

Broken Wheat Porridge (Lapsi):- Broken wheat-75g Jaggery-20g Oil-3g Salt-as per taste

98g

385

8.36

Palak Parantha:- Wheat flour-50g Palak-10g Besan-10g Soyabean flour-5g Oil-5g Salt, Chillie powder-as per taste

78g

256.3

10.24

Groundnut Laddu:- Groundnut-30g Jaggery-30g

60g

290

7.59

Khicheri:- Rice-40g Moong/Tur dal-10g Soyabean-5g Oil-3g

58g 220.9 7.22

Dal Chawal:- Rice-50g Moong dal-15g Oil-2g

67g 242.42 6.95

261

Vikas Pak:- Groundnut-20g Besan-10g Jaggery-30g Oil-2g

62g 288.9 7.14

Ragi Laddu:- Ragi-40g Jaggery-50g Soyabean-10g Oil-3g

Masur Pulao:- Whole masur-20g Rice-50g Oil-2g Salt, chillie powder-as per taste

103g

347.2

7.24

Usal:- Sprouted whole pulses Matki, moong, chana- 40g Soyabean-10g Groundnut-10g Oil-3g Oil-2g Salt, chillie powder-as per taste

72g

66g

259.6

275.7

8.2

15.15

Paushtik Laddu:- Wheat flour-30g Besan-15g Groundnut-5g Jaggery-25g Oil-2g Soyabean-10g

77g 304.45 8.01

Chiwada:- Rice, puffed-50g Roasted Bengal gram-25g Groundnut-5g Salt Green chillie Coriander leaves-as per taste

80g 281.1 10.6

262

Sl. No.

Beneficiaries

Type of SNP

Provided

Composition of Food Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

HCM Dalia:- Dalia-80g Groundnut-15g Sugar-30g Oil-10g

135g

571.85

13.23

Khicheri:- Rice-70g Dalia-30g Moong dal-20g Oil-10g Seasonal green veg.-25g Salt & spices-as per taste

155g 512

13.76

UASAL:- Sprouted Whole moong,/Matki,/Chana-70g Oil-7g Haldi- as per taste, Salt-as per taste

77g

303

14-16

Dalia Khicheri:- Dalia-100g Moong dal-20g Oil-15g Seasonal green veg.-25g Salt & spices-as per taste

160g

557

17.2

Paushtik Halwa:- Wheat rawa-70g Besan-35g Oil-30g Sugar-30g Groundnut-20g

185g 875 20.54

Wheat Porridge: Broken wheat-55g Jaggery-20g Soyabean-5g Oil-3ml Salt-3g

86g 319.3 8.46

Sprouted Usal:- Whole dal (any from Matki, Moong, Chavali, Chana, Watana)-43g, Soyabean-5g Oil-3ml

54.3g

190.90

12.62

263

Salt-3g, Haldi

Rice Khicheri: Rice-40g Moong dal/Masur-10g Oil-3ml Soyabean-5g Salt-3g, Haldi

61.3g 221.8 7.47

Sweet Rice:- Rice-35g Moong dal/Masur-5g Sugar-18g Oil-3ml Soyabean-5g

66g 259.15 5.905

Sattu:- Wheat-35g Roasted Bengal gram-5g Jaggery-17g Oil-3ml Soyabean-10g

70g 300.10

9.56

Rice Porridge:- Rice-30g Moong dal/Masur-10g, Sugar/Jaggery-12g Oil-3ml Soyabean-5g

60g

259.15

6.79

264

MADHYA PRADESH

Khichdi

Meethi Mathri

Chikki

Kheer Puri

Meethi Lapsi

Sabji Roti

Rice Soya

Laddu

265

MADHYA PRADESH (BHOPAL)

Hot cooked Meal: There are two arrangements to provide

hot cooked to the beneficiaries. One that is practiced in urban

areas is that the food is cooked and supplied to AWCs by

SHGs. Other that is practiced in rural and tribal areas is that

the Mid-Day Meal Programme has been linked with ICDS in

the form of Sanjha Chulha where hot cooked meals to AWCs

are provided through the SHGs which provide MDM to

schools.

Take Home Ration: Take Home Ration is supplied by M.P

State Agro Industries Corporation, a public sector undertaking. THR is also fortified with essential

micronutrients by highly mechanised method

266

Sl. No.

Beneficiaries

Type of SNP

Provided

Composition of Food Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1 Children (6m -3yrs)

THR

Halwa Premix

120g

503.04

12.28

Bal Aahar Premix

120g

500.11

14.61

Khicheri 125g 500.75 20.44

Children (3yrs -6yrs)

Morning Snack & HCM

Paushtik Khicheri + Sabji Roti (Monday) Paushtik Khicheri:- Aloo/Veg.-20g Whole moong-15g Rice-40g Oil-5g Salt & spices- as per taste.+ Sabji-Roti:- Atta-50g Veg.-40g Oil-5g Salt & spices- as per taste

80g + 95g

507.75

13.48

Thuli (Namkeen) + Khir Puri (Tuesday) Thuli(Namkeen): Dalia-50g Veg.-10g Oil-5g Salt & spices- as per taste.+ Kheer Puri:- Atta-50g Rice-15g Oil-10g Milk-30g Sugar-20g

65g + 125g

659.65

12.62

267

Meethi Lapsi + Dal Roti (Wednesday) Meethi Lapsi:- Atta-25g Soyabean-5g Jaggery-15g Ghee-5g.+ Dal Roti:- Atta-50g Dal chana-25g Oil-5g Salt & spices- as per taste

50g + 80g

503.55

15.54

Meethi Lapsi + Dal Chawal (Thursday) Meethi Lapsi:- Atta-25g Soyabean-5g Jaggery-15g Ghee-5g.+ Dal Roti:- Atta-50g Dal chana-25g Oil-5g Salt & spices- as per taste

50g + 85g

514.05

12.83

Thuli (Namkeen) + Dal Roti (Friday) Thuli(Namkeen):- Dalia-50g Veg.-10g Oil-5g Salt & spices- as per taste.+ Dal Roti:- Atta-50g Dal chana-25g Oil-5g Salt & spices- as per taste.

65g + 125g

541.20

15.51

268

Paushtik Khicheri + Sabji Roti (Saturday) Paushtik Khicheri:- Aloo/Veg.-20g Whole moong-15g Rice-40g Oil-5g Salt & spices- as per taste.+ Sabji-Roti: Atta-50g Veg.-40g Oil-5g Salt & spices- as per taste

80g + 95g 507.75 13.48

2. Children (6m -6yrs) Severely Mal Nourished Children

THR

Chawal-Soya Laddu (Monday)

Not available

267.9 7.02

Meethi Mathari (Tuesday)

287.8

6.95

Groundnut & Chana chikki (Wednesday)

261.35 6.75

Meethi Mathari (Thursday) 287.8

6.95

Groundnut & Chana chikki (Friday)

261.35

6.75

Chawal-Soya Laddu (Saturday)

267.90 7.02

3. PM/LM Women & A.G.

THR

Wheat Soya Burfee

150g

Atta Besan Laddu

150g

Khicheri 150g

269

Type of Food under SNP supplied at AWCs in the MAHARASHTRA

(As on March, 2014)

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food Quantity of Food

Provided Per

Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1.

Children (6m -3yrs)

THR

Ready to Eat Wheat-50g Roasted Bengal gram-15g Roasted Soyabean-15g Oil-10g Sugar-30g

120g

503

15.5

Khicheri-1 Rice-85g Masur dal-15g Roasted soyabean-13g Oil-12g Salt & Masala- to taste.

125g 509 15

Panjiri Roasted Suji-55g Roasted soyabean-10g Roasted moong-15g Oil-12g Sugar-33g

125g

500

13.6

Sattu Roasted wheat-65g Roasted Bengal gram-15g Roasted Soyabean-10g Oil-8g Sugar-27g

125g

501.56

14.53

Khicheri-2 Rice-85g Masur dal-20g Roasted soyabean-10g Oil-12g Salt & Masala- 3g

130g 513 15.0

270

2.

Children (6m -3yrs) Severely Mal Nourished

THR Ready to Eat Wheat-50g Roasted Bengal gram-15g Roasted Soyabean-15g Oil-10g Sugar-30g

200g

838

25.8

Khicheri-1 Rice-85g Masur dal-15g Roasted soyabean-13g Oil-12g Salt & Masala- to taste

200g

814

24

Panjiri Roasted Suji-55g Roasted soyabean-10g Roasted moong-15g Oil-12g Sugar-33g

210g

840

22.8

Sattu Roasted wheat-65g Roasted Bengal gram-15g Roasted Soyabean-10g Oil-8g Sugar-27g

200g

802.4

23.2

Khicheri-2 Rice-85g Masur dal-20g Roasted soyabean-10g Oil-12g Salt & Masala- 3g

210g

828.6

24.21

3. Children (3yrs -6yrs)

Morning Snack

Not available

Children (3yrs -6yrs) Severely Mal Nourished

HCM

Not available

PM/LM Women & A.G.

THR

Ready to Eat-1 Wheat-50g Roasted Bengal gram-15g Roasted Soyabean-15g Oil-10g Sugar-30g

150g

628

19.37

271

Khicheri-1 Rice-85g Masur dal-15g Roasted soyabean-13g Oil-12g Salt & Masala- to taste

150g

610.8

18

THR Sweet Lapsi Roasted rawa-75g Roasted masur dal-15g Roasted soyabean-15g Oil-15g Jaggery-30g

150g

610

19

Sattu Roasted wheat-65g Roasted Bengal gram-15g Roasted Soyabean-10g Oil-8g Sugar-27g

155g

621

18

Ready to eat-2 Roasted dalia-42g Roasted soya dalia dal-15g Roasted chana dal dalia-33g Oil-20g Sugar-30g

140g

636

18.34

272

REPORT ON SNP PROVIDED UNDER ICDS IN DIFFERENT

STATES OF EASTERN REGION

WEST BENGAL

Soybean

Rice

Banana Khichdi

Eggs

273

Type of Food under SNP supplied at AWCs in the WEST BENGAL

274

(As on March, 2014)

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1

Children (6m-3yrs)

THR/HCM

Rice-60 g Soya Chunk – 89p Oil-1.45 g Salt-2 g Veg.-1/-

Cooked food item per served not mentioned

320

12

2.

Children (3-6yrs)

Morning Snacks

1/2 egg 1 egg (SUC) (3 days in a week) Banana or Bengal gram - 1 no. approx. (3 days in a week)

1/2 egg, 1 egg

HCM Khicheri & 1/2 egg (3 days in a week)

Rice-50g Dal-10g Veg.-40p Oil-1.45g Soya chunk-15p

Cooked food item per served not mentioned

342

14

3.

PM/LM THR Rice & Potato Soybean (3 days in a week)

Rice-60g Soya-89p Oil-1.45g Salt-2g Veg.-2/-

Cooked food item per served not mentioned

320

11

HCM Khicheri & 1/2 egg (3 days in a week)

Rice-50g Dal-20g Veg.-50p Soya Chunk-30p Oil-1.45g Salt-2g

Cooked food item per served not mentioned

383

18

4.

275

Severely Under Nourished Children

THR Rice & Potato Soybean (3 days in a week)

Rice-60g Soya-39p Oil-1.45g Salt-2g Veg.-2/-

Cooked food item per served not mentioned

356 11.3

HCM Khicheri & 1 egg (3 days in a week)

Rice-50g Dal-15g Veg.-50p Oil-1.45g Soya chunk-17p

Cooked food item per served not mentioned

450 20

276

ODISHA

Dal and Rice

Egg

Chhatua

Chuda

Laddu

Rice and

Egg Curry

Sprouted

gram

277

ODISHA

THR is prepared by SHGs and the total number of SHGs providing THR across Odisha is 935. THR is

supplied on the 1st and 15th of every month to the beneficiaries as per Table 3.Effective April 2011,

decentralization of ICDS Feeding Programme was rolled out across the state – all AWCs / Projects /

Districts. The new system recognizes the following.Directions of the Hon'ble Supreme Court

Important role of local communities and institutions in service delivery

Doing away with the involvement of contractors/ commercial interests in food for ICDS

Transparency and accountability at all levels

Quality and priority to local palate/choice

Emphasis on meeting protein and calorie norms within the ration cost

Ensure that the nutritional supplement goes to the intended beneficiary and not entered into

the family kitty

Empowering WSHGs

Focus on entitlement and monitoring at all levels

278

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food

Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

Children (6m-3yrs)

THR Chhatua Egg

Wheat-100g Bengal gram-20g Groundnut-15g Sugar-25g Boiled Egg – 2 nos.

160g

2 nos. per week

603

27.68

19.02

2.12

Total - 630.68 per day

Total – 21.14 per day

2. Children (3-6yrs)

Monday & Thursday Morning Snacks HCM (Bhat & Dalma)

Sprouted gram - 20g (Moong & Sugar) Rice-80g Dal-30g Oil-3g Potato & other vegetables-50g Drumstick leaves-20g

20g

Cooked food item per served not mentioned

70.10

452.40

3.60

14.37

Total - 522.50 Total - 17.97

Tuesday Morning Snacks HCM (Bhat & soya badi curry)

Chuda Ladoo – 30g & Sugar/Jaggery- 10g Rice-80g Soya chunk-25g Oil-3g Potato, Veg. & Onion-50g

40g

Cooked food item

per served not

mentioned

143.8

411.80

1.98

13.20

Total – 555.60 Total - 15.18

Wednesday, Friday & Saturday Morning Snacks HCM Bhat & Egg Curry

Chuda Ladoo – 30g Sugar/Jaggery-10g Rice-80g Egg-1 Oil-3g Potato & Onion-50g

40g Cooked

food item per served

not mentioned

143.8 433.30

1.98 12.85

Total – 577.10 Total – 14.83

279

3. PM/LM THR Chhatua Egg

Wheat-125g Bengal gram-30g Groundnut-20g Sugar-25g Boiled Egg – 2 nos.

200g

2 nos. per

week

754

27.68

24.94

2.12

Total-781.68 Total-27.06

4. Severely Under Nourished Children (6m- 3yrs)

THR Chhatua Egg

Wheat-150g Bengal gram-30g Groundnut-23g Sugar-37g Boiled Egg – 2 nos.

240g 2 nos. per week

904.95

27.68

28.14

2.12

Total-932.63 Total-30.26

5. Severely Under Nourished Children (3 – 6 yrs)

THR Chhatua One packet Rasi Ladoo

Wheat-50g Bengal gram-10g Groundnut-8g Sugar-12g

80g

100g (once in a month)

302.33

n/a

9.63

n/a

280

JHARKHAND

Dalia

Rice

Pulses

Soybean

Sugar

281

JHARKHAND

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food

Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1.

Children (6m-3yrs)

THR Supplied fortnightly

Rice-60g Dal-15g, Soybean-10g Sugar-38g Oil-5ml

Cooked food item per

served not mentioned

509.2 11.75

2.

Children (3-6yrs)

Morning Snacks HCM

Dalia-25g Sugar-12.5g Oil-3g (3 days) Sattu-25g Sugar-15g

171.62

152.25

3.25

5.62

Rice-75g Pulse-10g Soyabean-5g Oil-3g

342.73

9.51

3.

PM/LM & Adolescent Girl

THR

Rice-80g Dal-20g Soyabean-20g Sugar-25g Oil-10g

587.5

13.23

4.

Severely Under Nourished Children (6m- 6yrs)

THR (Additional)

Rice-30g Soyabean-15g Sugar-20g Oil-3ml

276.80 8.52

282

ASSAM

Khichri

Suji Porridge Banana

Egg

283

ASSAM

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food Quantity of Food Provided

Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1.

Children (6m-3yrs)

THR

Rice-100g Peas-35g (supplied in Noormati Chandrapur ICDS Project)

Cooked food item per served not mentioned

455.25

13.69

Rice-120g Peas-20g Dal-10g (supplied in Guwahati (U) ICDS Project)

511.30 14.61

2.

Children (3-6yrs)

Morning Snacks HCM

Banana – 1 no. or

Cooked food item per served not mentioned

116

1.20

Egg- 1 no.

103.80

7.98

Khicheri:- Rice-50g Lentil-25g Potato-25g Soybean-10g Oil-15ml (supplied in Noormati Chandrapur ICDS Project)

460.70

14.39

Khicheri:- Rice-50g Lentil-30g Potato-2g Carrot-10g Spinach-10g Soybean-10g Oil—10ml (supplied in Guwahati (U) ICDS

500.90

12.93

284

Project)

Suji Porridge Suji-50g Milk-200ml Sugar-30g Badam-5g Oil-5ml(supplied in Noormati Chandrapur ICDS Project)

500.90

12.93

Suji Porridge Suji-50g Milk-250ml Sugar-30g Badam-5g Oil-5ml (supplied in Guwahati (U) ICDS Project)

534.40 14.54

3.

PM/LM THR

Rice-120g Peas-50g (supplied in Noormati Chandrapur ICDS Project)

Cooked food item per served not mentioned

571.50

18.01

Rice-150g Peas-20g Dal-10g (supplied in Guwahati (U) ICDS Project)

614.80

16.65

4.

Severely Under Nourished Children (6m- 6yrs)

THR

Rice-200g Peas-40g Dal-10g (supplied in Guwahati (U) ICDS Project)

Cooked food item per served not mentioned

-

850.30

-

23.99

285

MANIPUR

Khichri Milk

286

MANIPUR

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food

Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1

Children (6m-3yrs)

THR

Paushtik Aahar-25g

25g 126.20 3.75

2.

Children (3-6yrs)

Morning Snacks HCM

Paushtik Aahar with milk - 15g Paushtik Aahar (Khicheri) – 13g

15g

13g

76.60

66.70

2.25

1.95

3.

PM/LM THR

Paushtik Aahar-25g

25g 126.20 3.75

4.

Severely Under Nourished Children (6m- 6yrs)

THR

Paushtik Aahar-50g 50g 252.40 7.50

287

SIKKIM

Kheer

Khichri Soya Biscuit

288

SIKKIM

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food Quantity of Food

Provided Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1

Children (6m-3yrs)

THR

RTE (Paushtik Aahar): Wheat-50g Bengal gram-12g Maize-12g Sugar-13g Milk powder-3g

83g

316.5

12.11

Soy Fortified Biscuit: Maida-60g Soya flour-5g Oil-8g Sugar-25g Milk powder & others-2g

50g Total

203.4 4.5

519.9 16.61

2.

Children (3-6yrs)

Morning Snacks HCM

Milk

200ml

134.0

6.40

Khicheri: Rice-70g Lentil-20g Oil-5g Potato-5g Beans-5g Pumpkin-5g Sag-10g

125g

Total

371.7

10.11

505.7

16.51

Kheer:- Rice-70g Milk-200ml Sugar-10g (Served once in week)

416.2 10.8

3.

289

PM/LM THR

RTE (Paushtik Aahar): Wheat-50g Bengal gram-12g Maize-12g Sugar-13g Milk powder-3g

166.6g 611.4 23.82

4.

Severely Under Nourished Children (3 - 6yrs)

THR

RTE + Khicheri

140g + 140g Not provided Not provided

290

ARUNACHAL PRADESH

Soya Biscuit

Rajbhog Kheer

Khichri

291

ARUNACHAL PRADESH

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food

Quantity of Food Provided

Per Serve

Nutritive Value of Food Per Served

Calorie (Kcal)

Protein (gm)

1 Children (6m-3yrs)

THR

Soya Biscuit Wheat Sugar Soya powder Ghee Salt

125g

502

13.90

Balbhog weaning food, Rajbhog weaning food Wheat powder Rice powder Soyabean powder Sugar Milk powder Vitamins & Minerals

125g 500 18

2 Children (3-6yrs)

Morning Snacks HCM

Soya Biscuit Wheat Sugar Soya powder Ghee Salt

125g

502

13.9

Rajbhog Kheer Rice Sugar Soya powder Milk powder Vitamins & Minerals

50g 600 18

3. PM/LM THR

Soya Biscuit Wheat Sugar Soya powder Ghee Salt Or

125g

502

13.9

292

Khicheri Rice-150g Dal-40g Oil-10ml Salt Haldi Green vegetables etc.Or

N/A

602

16.6 -18

Rajbhog Kheer Rice Sugar Soya powder Milk powder Vitamins & Minerals

50g 600 18

293

PORT BLAIR

Chapati

Egg

Rajma Rice

Pongal Khichri

Green Gram

Jaggery

294

PORT BLAIR

Sl. No.

Beneficiaries

Type of SNP Provided

Composition of Food

Quantity of

Food

Provided Per

Serve

Nutritive Value of

Food Per Served

Calorie

(Kcal)

Protein

(gm)

1 Children (6m-3yrs)

THR

Not available N/A - -

2 Children (3-6yrs)

Morning Snacks

Chapati: Mutter-50g Oil-3g Or Greengram Whole:- Green gram whole-30g Jaggery- 15g Or Egg:- Egg (weekly twice)

53g

45g

500 -

HCM

Pongal Rice-50g Mung dal-25g Oil-3g Jaggery-30g Or Khichdi: Masoor Dal- 25g Rice-50g Oil-5g Arhar dal-10g Onion-5g Potato-10g Spices-0.2g Or Rajma Rice:- Rajma-30g, Rice-60g, Oil-5g, Spices-0.2g

Cooked food

item per

served not

mentioned

- -

295

3 PM/LM THR

Pongal:- Rice-60g, Mung dal-30g, Oil-3.6g, Jaggery-36g Or Khichdi:- Masoor Dal- 30g, Rice-60g, Oil-6g, Arhar dal-12g, Onion-6g, Potato-12g Or Rajma Rice:- Rajma-36g, Rice-72g, Oil-6g

Cooked food

item per

served not

mentioned

600 -

4 Severely Under-weight Children

HCM Pongal:- Rice-80g, Mung dal-40g, Oil-4.8g, Jaggery-48g Or Khichdi:- Masoor Dal- 40g, Rice-80g, Oil-8g, Arhar dal-16g, Onion-8g, Potato-16g Or Rajma Rice:- Rajma-48g, Rice-66g, Oil-8g

Cooked food

item per

served not

mentioned

800 -

296

Annexure 8.1

Model 1: Anganwadi Centre

297

Model 2: Anganwadi Centre

298

Model 3: Anganwadi Centre

299

300

301

302

303

Annexure 9.2 Check list for Keep Clean Schedule for AWC (For AWWs and AWHs)

Sl. No

Yes/No

1 Anganwadi Centre

Floor

Walls

Fans

Widows with wire mesh

Durries/Mats

Toys

Surroundings

Lights

2 Kitchen

Cleanliness of cooking area

Roofs

Lights and fixtures

Obstructed sites including cooking areas and at the junction of floors and walls

The floors of kitchen and the slabs

Bins for storage

Washing and sanitizing all surfaces and equipment used for food preparation

Protect kitchen areas and food from insects, pests and other animals

3 Food Preparation and Storage Surfaces

Cleanliness of cooking vessels

Cleanliness of Vessel Holder used during cooking

Cleanliness of cutlery used for food service

Cleanliness of covering lid during cooking food

Cleanliness of stirring spoon during cooking

Cleanliness of serving spoons used for food distribution

Cleanliness of serving plates for eating food

Cleanliness of Tumblers used for drinking water

Surfaces in direct contact with food

Sinks and hand wash facility

All utensils equipment.

Cleaning equipment such as cloths, mops and brushes, Buckets

4 Water

Storage tanks

Glass/tumbler

Source of water

304

5 Drainage and Waste Disposal Systems

Drains

Garbage/Refuse bins

Mops/dusters

6 Personal Hygiene

Fingernails of AWW/AWH.

Hair to be tied up neatly and covered.

Hands to be washed thoroughly

Clothing

7 Hands

Washing hands before handling food and often during food preparation

Washing hands after going to the toilet

8 Pest control

Holes, drains and other places sealed

Presence of wire mesh screens,

The kitchen & AWCs surrounding areas examined for evidence of infestation.

Chemical substances like phenyl, mosquito repellent etc. and pesticides, which may represent a hazard to health, whether stored in food handling areas of the AWCs

Hazardous chemicals must be stored away and in separate containers away from foods and water

9 Toilets

Taps

Door handles

cleanliness of Toilets

305

Annexure 10.1

306

307

Annexure 10.2: Checklist for Anganwadi Centres

308

309

1

MINISTRY OF HEALTH AND FAMILY WELFARE

(Food Safety and Standards Authority of India)

Notification

New Delhi, dated the 1st August, 2011

F.No. 2-15015/30/2010 whereas in exercise of the powers conferred by clause (q) of sub section (2) of section 92 read

with section 40 and 43 of Food Safety and Standards Act, 2006 (34 of 2006) the Food Safety and Standards Authority

of India proposes to make Food Safety and Standards Regulations in so far as they relates to Food Safety and Standards

(Laboratory and Sample Analysis) Regulations, 2011, and;

Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of India

Extraordinary Part III – Sec. 4 dated 20th

October 2010 inviting objections and suggestions from all persons likely to be

affected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette

containing the said notification were made available to the public;

And whereas the copies of the Gazette were made available to the public on the 21st

October 2010;

And whereas objections and suggestions received from the stakeholders within the specified period on the said

draft Regulations have been considered and finalized by the Food Safety and Standards Authority of India.

Now therefore, the Food Safety and Standards Authority of India hereby makes the following Regulations, namely,—

FOOD SAFETY AND STANDARDS (LABORATORY AND SAMPLE ANALYSIS) REGULATIONS, 2011

CHAPTER 1

GENERAL 1.1: Short title and commencement-

1.1.1: These regulations may be called the Food Safety and Standards (Laboratory and Sample Analysis)

Regulations, 2011.

1.1.2: These regulations shall come into force on or after 5th

August, 2011 1.2: Definitions-

1.2.1: In these regulations unless the context otherwise requires:

1. “Notified laboratory” means any of the laboratories notified by the Food Authority under sub-sections

(1) and (2) of section 43 of the Act.

2. “Referral laboratory” means any of the laboratories established and/or recognized by the Food Authority

by notification under sub section (2) of section 43 of the Act.

CHAPTER 2

LABORATORY AND SAMPLE ANALYSIS 2.1: Notified Laboratories for Import

2.1.1 The sample of any imported article will be sent by the Authorized Officer for analysis. The Food Analyst of

any of the following notified laboratories or any other laboratories notified by the Food Authority from time to

time. having jurisdiction over the area in which the sample was taken.

Annexure 11.1: Food Safety and Standard (Laboratory and Sample Analysis) Regulations, 2011

310

2

Sl No. Name of the laboratories Local Areas

1. Central Food Laboratory, Kolkata 1. All Seaports/Airports/inland Container Depots in the Union Territories/ States of - (i) The Andaman and Nicobar Islands (ii) Andhra Pradesh (iii) Arunachal Pradesh (iv) Assam (v) Bihar (vi) Manipur (vii) Meghalaya (viii) Mizoram (ix) Nagaland (x) Orissa (xi) Sikkim (xii) Tripura (xiii) West Bengal and (xiv) Jharkhand

2. International borders in the States of - (i) Arunachal Pradesh (ii) Assam (iii) Bihar (iv) Manipur (v) Meghalaya (vi) Mizoram (vii) Nagaland (viii) Sikkim (ix) Tripura (x) West Bengal

2. Central Food Laboratory, Ghaziabad 1. All Airports / inland Container Depots in the Union Territories/ States of - (i) Chandigarh (ii) Delhi (iii) Haryana (iv) Himachal Pradesh (v) Jammu and Kashmir (vi) Madhya Pradesh (vii) Punjab (viii) Rajasthan (ix) Uttar Pradesh (x) Chhattisgarh (xi) Uttarakhand

2. All International borders in the States of (i) Himachal Pradesh (ii) Rajasthan (iii) Jammu and Kashmir (iv) Punjab (v) Uttar Pradesh (vi) and Uttarakhand

3. Central Food Laboratory, Mysore All Airports/ Sea ports/inland Container Depots in the Union territories State of (i) Karnataka, (ii) Kerala, (iii) Lakshadweep, (iv) Puducherry and (v) Tamil Nadu

4. Central Food Laboratory, Pune 1. All Airports/ Sea ports/inland Container Depots in the Union Territories/ States of (i) Dadra and Nagar Haveli (ii) Daman

and Diu (iii) Goa (iv) Gujarat and (v) Maharashtra 2. All International borders in the States of (i) Gujarat

2.2: Referral Laboratory

2.2.1: Functions- In addition to the functions entrusted to it under the Act, the Referral Laboratory shall carry out

the following functions, namely: 1) analysis of samples of food sent by any officer or authority authorized by the Food Authority for the

purpose and submission of the certificate of analysis to the authorities concerned;

2) investigation for the purpose of fixation of standard of any article of food;

3) investigation in collaboration with the laboratories of Food analysts in the various States and such other

laboratories and institutions which the Food Authority may approve on its behalf, for the purpose of

standardizing methods of analysis.

4) ensuring that the laboratory follows the scientific protocols laid down for handling/testing the articles of food.

5) maintaining high standards of accuracy, reliability and credibility in the operation of the laboratory and

achieving and maintaining the required levels of accreditation and reliability.

6) laying down mechanism for ensuring that personnel of the laboratory adhere to high professional

standards and discipline.

7) Such other conditions, as the Authority may lay down for Referral Laboratories.

8) Capacity building by way of organizing professional training, workshops and seminars for the Food

analyst, laboratory personnel in the states specified by the Food authority.

2.2.2: State/ Union Territory/ Local Area of Referral Laboratory

1. The laboratory specified in Column (1) of Table I below, shall carry out the functions entrusted to it by the Act

or these regulations in respect of the local areas specified in the corresponding entry in Column (2) thereof.

311

Table-I

Name of the Referral Laboratories Local Areas/ State / UT’s

1. Referral Food Laboratory, Kolkata -700016 Arunachal Pradesh, Assam, Chhattisgarh, Manipur, Meghalaya, Mizoram, Nagaland, Orissa, Sikkim, Tripura, Uttarakhand and Union Territories of Andaman and Nicobar Island and Lakshadweep

2. Referral Food Laboratory, Mysore – 570013 Gujarat, Haryana, Himachal Pradesh, Maharashtra, Punjab, Uttar Pradesh and Union Terriory of Chandigarh

3. Referral Food Laboratory, Pune-411001 Andhra Pradesh, Delhi, Jammu and Kashmir, Karnataka, Kerala, Rajasthan and Tamil Nadu

4. Referral Food Laboratory, Ghaziabad- 201001 Bihar, Goa, Jharkhand, Madhya Pradesh, West Bengal, Union Territories of Dadar and Nagar Haveli, Daman & Diu and Puducherry.

2. The certificate of analysis to be provided by the referral food laboratory shall be as per Form A. 2.3 Procedure of Sampling

2.3.1: Quantity of sample to be sent to the Food Analyst:- (1) The quantity of sample of food to be sent to the

Food Analyst /Director for analysis shall be as specified in the table below. Table

Sr. No Article of Food Approximate Quantity to be supplied

(1) (2)

1. Milk 500 ml.

2. Sterilized Milk / UHT Milk 500 ml.

3. Malai / Dahi 200 gms.

4. Yoghurt / Sweetened Dahi 500 gms..

5. Chhana / Paneer / Khoya / Shrikhand 250 gms.

6. Cheese/Cheese spread 200 gms.

7. Evaporated Milk/Condensed Milk 200 gms.

8. Ice-Cream/Softy/Kulfi/Icecandy/Icelolly 300 gms.

9. Milk Powder/Skimmed Milk Powder 250 gms.

10. Infant Food/Weaning Food 500 gms.

11. Malt Food/Malted Milk Food 300 gms.

12. Butter/Butter Oil/Ghee/Margarine/ Cream/Bakery Shortening 200 gms.

13. Vanaspati, Edible Oils/Fats 400 gms.

14. Carbonated Water 3 litre

15. Baking Powder 100 gms.

16. Arrow root/Sago 250 gms.

17. Corn flakes/Macaroni Products/Corn Flour/Custard Powder 200 gms.

18. Spices, Condiments and Mixed Masala (Whole) 500 gms.

19. Spices, Condiments and Mixed Masala (Powder) 500 gms.

20. Nutmeg/Mace 250 gms.

21. Asafoetida 100 gms.

312

4 (1) (2)

22. Compounded Asafoetida 150 gms.

23. Saffron 20 gms.

24. Gur/jaggery, Icing Sugar, Honey, Synthetic Syrup, Bura 250 gms.

25. Cane Sugar/Refined Sugar/Cube Sugar, Dextrose, Misri/Dried Glucose Syrup. 200 gms.

26. Artificial Sweetener 100 gm.

27. Fruit Juice/Fruit Drink/Fruit Squash 1 ltr.

28. Tomato Sauce/Ketch up/Tomato Paste, Jam/Jelly/Marmalade/Tomato 300 gms. Puree/Vegetable Sauce

29. Non Fruit Jellies 200 gms.

30. Pickles and Chutneys 250 gms.

31. Oilseeds / Nuts /Dry Fruits 250 gms.

32. Tea/Roasted Coffee/Roasted Chicory 500 gms.

33. Instant Tea/Instant Coffee/Instant Coffee-Chicory Mixture 100 gms.

34. Sugar Confectionery/Chewing Gum/Bubble Gum 200 gms.

35. Chocolates 200 gms.

36. Edible Salt 200 gms.

37. Iodised Salt/Iron Fortified Salt 200 gms.

38. Food Grains and Pulses (Whole and Split) 1 kg.

39. Atta/Maida/Suji/Besan/Other Milled Product/Paushtik Fortified Atta/Maida 500 gms.

40. Biscuits and Rusks 200 gms.

41. Bread/Cakes/Pasties 250 gms.

42. Gelatin 150 gms.

43. Catechu 150 gms.

44. Vinegar/Synthetic Vinegar 300 gms.

45. Food Colour 25 gms.

46. Food colour preparation (Solid/Liquid) 25 gm. Solid/100 ml liquid

47. Natural Mineral Water/Packaged Drinking Water 4000ml in three minimum original sealed packs.

48. Silver Leafs 2 gm.

49 Prepared Food 500 gms.

50. Proprietary Food, (Non Standardised Foods) 500 gms.

51. Canned Foods 6 sealed cans

52. Food not specified 500 gms

2. After test or analysis, the certificate thereof shall be supplied forthwith to the sender in Form B.

3. The fees payable in respect of such a certificate shall be (Rs. 1000) per sample of food analysed as

prescribed by the Food Authority.

4. Certificates issued under these regulations by the Laboratory shall be signed by the Director.

5. The preservative used in the case of samples of any milk (including toned, separated and skimmed milk),

standardized milk chhana, skimmed milk chhana, cream, ice-candy, dahi, khoa or khoa based and Paneer based

sweets, such as Kalakand and Burfi, Chutney and prepared foods, gur prepared coffee and tea in liquid or semi-

313

5

liquid form shall be the liquid commonly known as “formalin”, that is to say, liquid containing about 40 per cent

of formaldehyde in aqueous solution in the proportion of 0.1 ml. (two drops) for 25 ml. or 25 grams. Provided that in case of samples of ice-cream and mixed ice-cream, the preservative used shall be liquid

commonly known as formalin, that is to say, a liquid containing about 40 percent of formaldehyde in aqueous solution

in the proportion of 0.6 ml. for 100 ml. or 100 gms. Provided further that in case of the unspecified products, the quantity drawn shall be determined in

consultation with the Food Analyst

314

FORM A

(Refer regulation 2.2.2)

CERTIFICATE OF ANALYSIS BY THE REFERRAL FOOD

LABORATORY Certificate No. …………………….

Certificate that the sample , bearing number ……..purporting to be a sample/of ……….. was received on ………….. with Memorandum No. ……. Dated ………….. From ……… [Name of the Court] ………… for analysis. The

condition of seals on the container and the outer covering on the receipt was as follows: ………………………………………………………………………………………..

…………………………………………………………………………………………

I …………….. (name of the Director)_ …………….. found the sample to be ……………….. (Category of

food sample) ……………… falling under Regulation No. ……….. of Food Safety and Standards(Food Products and

Food Additive) Regulations, 2011. The sample was in a condition fit for analysis and has been analyzed on …………..

(Give date of starting and completion of analysis)……………… and the result of its analysis is given below /*was not

in a condition fit for analysis for the reasons given below:— Reason:— …………………………………………………………………………………… Analysis Report:— (i) Sample Description:— …………………………………………………………………………………… (ii) Physical Appearance :— ……………………………………………………………………………………. (iii) Label:— ………………………………………………………………………… Sl.No. Quality Characteristics Name of the Method of the test used Results Prescribed Standards as per:-

(a) As per Food Safety and Standards (Food Products and Food Additive) Regulations, 2011

(b) As per label declaration for proprietary foods

(c)As per the provisions of the Act and Regulations, for both above

1. 2.

3.

4.

5.

6.

Opinion **

Place: (Signature)

Date: Director Referral Food Laboratory

(Seal) * Strike out whichever is not applicable

** When opinion and interpretation are included, document the basis upon which the opinions/interpretations have been made.

315

7

FORM B

Report of the Food Analyst

(Refer Regulation (ii) of 2.3.1)

Report No._______.

Certified that I ___________ (name of the Food Analyst) duly appointed under the provisions of Food Safety and

Standards Act, 2006 (34 of 2006), for _____ (name of the local area) received from _______* a sample of ____,

bearing Code number and Serial Number _____ of Designated Officer of _____ area* on_________(date of receipt of

sample) for analysis. The condition of seals on the container and the outer covering on receipt was as follows:

____________________________________________

I found the sample to be …….. (category of the sample) falling under Regulation No.____ of Food Safety and

Standards (Food Products and Food additive )Regulations, 2011. The sample **was in a condition fit for analysis and

has been analysed on _____ (give date of starting and completion of analysis) and the result of its analysis is given

below/ ** was not in a condition fit for analysis for the reason given below: Reasons: ………………………………………………............................ ........................................... Analysis report (i) Sample Description

………………………………. (ii) Physical Appearance

………………………………. (iii) Label

………………………………. Sl.No. Quality Characteristics Name of the Method of the test used Results Prescribed Standards as per

(a) Food Safety and Standards (Food Products and Food additive ) Regulations, 2011

(b) As per label declaration for proprietary food

(c) As per provisions of

the Act , rules and

regulations for both the

above. 1. 2. 3. 4. 5. 6. Opinion***

316

8

Signed this _____ day of ______ 20 Address: (Sd/-) Food Analyst. * Give the details of the senders ** Strike out whichever is not applicable *** When opinion and interpretation are included, document the basis upon which the opinions/interpretations have

been made. [F.No. 2-15015/30/2010]

V.N. GAUR, Chief

Executive Officer

List of FSSAI Notified NABL Accredited Food Testing Laboratories for Analysis of Food samples taken under FSS

Regulation for 1 year

Regions S. No. Name(s) of Laboratories & contact details Chemical Biologic

al

Mechani

cal

Validity under

FSSAI

Southern Region

(Kerala,

TamilNadu,

Karnataka,

Andhra Pradesh,

Pondicherry,

Lakshadweep)

1. TUV SUD South Asia Pvt. Ltd. Bangalore

Sh. Pankaj Jaiminy (Asst.Vice President-Food & Agri)

No.-A 151, 2nd

C Main Road, Peenya Industrial Estate, II Stage

Bangalore-560058

Tel: 080-39289855,011-30889611, 09871177915

Email: pankaj.jaiminy@tuv-sud.in, bc.aithal@tuv-sud.in

24/08/15 24/08/15 31.07.2014

2. SGS India Pvt. Ltd., Multi Laboratory, Chennai

Dr. Abraham A. V.

Laboratory Manager

Opposite to State Bank of India, 28 B/1 (SP), 28 B/2 (SP), Second

Main Road, Ambattur Industrial Estate,

Chennai- 600058

Tel: +91 4466081750, +91 9176380376

E-mail: av.abraham@sgs.com

19/11/14 19/11/14 31.07.2014

3. TA Labs Private Limited, Chennai

Capt. U. Bharatraj (MD)

No. 17, New Street, Kottur, Chennai-600085,Tamil Nadu

Tel: 044-30402020, 42104470, 09791070003

Email: talabs@trueanalytica.com

26/11/15 26/11/15 31.07.2014

4. Sterling Test House, Cochin

Sh. ShivdasMenon (MD)

Uchikkal Lane, Poonithura P.O, Kochi-682038

Tel: 0484-2306598, 2301582

E-mail: sterlingtesthouse@asianetindia.com

03/06/15

03/06/15

31.07.2014

5. Chennai Mettex Lab Pvt Ltd., (Mettex laboratories of India),

Sh. V. K. Selvakumar (MD)

Jothi Complex No. 83, M.K.N. Road, Guindy, Chennai-600032

Tamil Nadu

Ph: 044-52179490, 52179491, 09841078949

Email: test@mettexlab.com

15/06/15 15/06/15 31.07.2014

6. Vimta Labs Ltd., Hyderabad

Dr. N. V. Rama Rao,

Plot No.5, Alexandria Knowledge Park, Genome Valley,

Shameerpet, Hyderabad -500078, Andhra Pradesh

Tel: 040-39848484, 27264141 Fax: 040-27263657

E-mail: anu@vimta.com, quality@vimta.com

18/03/15

18/03/15

31.07.2014

7. SGS India Private Limited, Cochin

Dr. U.I. Baby, Lab Manager

Aspinwall Building, Subramaniam Road, Willingdon Island,

Cochin-682003, Kerala

Tel :0484-6549901-6549905,2668913 (extn 224), Mobile-

09995430923

Fax: 0484-2668912

E-mail: baby.umamaheswaran@sgs.com

24/08/15 24/08/15 31.07.2014

8. Bhagavathi Ana Labs Ltd, Hyderabad

Padma Priya (Director)

Plot No. 7-2-C/ 7&8, Industrial Estate, Sanath Nagar

Hyderabad Urban- 500018, Andhra Pradesh

Tel: 040-23810505, 9394878649

E-mail: premchand@bhagavathianalabs.com,

lab@bhagavathianalabs.com

14/10/14 14/10/14 31.07.2014

9. NCMSL (National Collateral Management Services Limited)-

CommGrade, Hyderabad

Dr.GaneshRamamurthi,

25/08/15 25/08/15 31.07.2014

Head Testing and Certification

D. No. 4-7-18/6B, Raghavendra Nagar, Nacharam

Hyderabad Urban – 500076, Andhra Pradesh

Tel : 040-44858686, 09347782507, 09346232210 02266466852

Fax: 022 40419193

E-mail : quality @ncmsl.com, ganesh.r@ncmsl.com,

vidya.k@ncmsl.com

10. Bureau Veritas Consumer Products Services India Pvt Ltd.

Dr. Annapoorani (Head) food India

F2 Thiru-vi-Ka Industrial Estate, Gunidy (Phase-III

Ekkadthangal), Chennai

Ph: 8754596162

Email: annapoorani.ks@in.bureauveritas.com

10/01/16 30/11/14 10/01/16 31.07.2014

11. Export Inspection Agency, Cochin

Sh. Rajesh K Sinha, Joint Director.

(Ministry of Commerce & Industry, Govt. of India) , 27/1767 A,

Shipyard Quarters Road, Panampilly Nagar (South), Kochi-

682036, Kerala

Tel: 0484-2316945, 2316946, 231694,08089162951

Fax: 0484-2316948

E-mail: eia-kochilab@eicindia.gov.in

05/07/15 05/07/15 31.07.2014

12. QPS Bioserve India Pvt Ltd, Hyderabad

Sh.V.V.SShivaprasd

Mr.R. Radjagobal

Analytical Division, D-53, IDA, Phase 1, Jeedimetla, Hyderabad-

500055, Andhra Pradesh.

Tel: 040 – 23195257

Fax: 040 – 23770877

E-mail: info@bioserve.co.in, www.qpsbioserve.com

Expired

renewal

under

process

Expired

renewal

under

process

31.07.2014

13. Interfield laboratories, Cochin

Ms.BeenaTilak,

Manager QA

20/10/15 20/10/15 31.07.2014

13/1208 Interprint House, Karuvelipady, Kochi- 682005, Kerala

Tel: 0484- 2210915, 2211838, 09895132741

Fax: 0484- 2212465, E-mail: analysis@iflab.in

E-mail: mail@interfieldlaboratories.com

14. Shiva Analyticals (India) Private Limited, Bangalore

Sh. KBSS Sitaram

Head Operations,

Plot No 24D (P) & 34 D, Kiadb Industrial Area

Banglore, Hoskote-562114, Karnataka

Tel: 080-27971322/1726/1430/1431, 9900242040/41

Fax: 080-27971321

E-mail: info@shivatec-india.com

30/01/16 30/01/16 31.07.2014

15. Institute for Analysis of Dairy, Food and Cultures Laboratories

(IADFAC), Bangalore

Dr. Ramesh Basappa (Director)

No.8, Siddhi Vinayaka Complex, Nagarabhavi 2nd

stage, 2nd

Block, Near BDA Complex, 80 feet Ring Road, Bangalore-

560072, Karnataka

Tel: 080-23186906-10, 9845900842, 9845445842

E-mail: iadfac@gmail.com

03/07/14 03/07/14 31.07.2014

16. Eurofins Analytical services India (P) Ltd, Bangalore

Mr. Ramesh Jampala

#183, Gayathri Tech Park,1st Floor,EPIP 2nd Phase,

Whitefield, Bangalore Urban – 5600066, Karnataka

Tel: 080-30706666

Fax: 080-41680405

E-mail: foodindia@eurofins.com

31/10/15 31/10/15 31.07.2014

17. Export inspection agency, Chennai

Mr Ananda Gupta

6th Floor, C.M.D.A.,Tower-II, 1-Gandhi Irvin

Road, Egmore ,Chennai – 600008,Tamil Nadu

Tel: 044-28552841-4228552841

Fax: 044-28552840

E-mail: eia-chennailab@eicindia.gov.in

30/03/14

30/03/14

31.07.2014

18. Sea Lab, Aroor, Kerala

V. Rajagopal (Director- Tech)

13/99 A, Keltron Road, Aroor, Kerala- 688534

Tel: 0478-2871375, 2871376, 2871377, 2874483

Fax: 0478-2871378

E-mail: seafoodpark@hotmail.com, spilaroor@bsnl.in

17/10/15

17/10/15

31.07.2014

19. Aqua Designs India Private Limited – Laboratory Services,

Dr. P. Muralikkannan

Asst. General Manager,

Off 200 Feet Road, Kolathur, Chennai 600099, Tamil Nadu

Tel: 044-37171717, 044-37171737

Email: lab@aquadesigns.in

01/05/14 01/05/14 03.02.2015

20. Shriram Institute for Industrial Research, Bangalore

Dr. A. Radhakrishna

Joint Director (SRB),

#14 & 15, Sadaramangala Industrial Area,

White field Road, Bangalore - 560048

Ph. No. 080-28410172 / 166/167

Fax : 91-080-28410189

Email: sribglr@bgl.vsnl.net.in

14/07/14 14/07/14 03.02.2015

21. Nawal Analytical Laboratories, Tamil Nadu

Mr. D. Balakrishnan

Technical Manager,

Plot No. 100, New Sidco Industrial Estate,

Sri Nagar Hosur – 635109, Tamil Nadu

Ph. NO. 04344-329718

Email: green_balu74@yahoo.com,

ecogreen.lab@gmail.com

06/09/15 03.02.2015

22. State Laboratory for Livestock, Marine and Agri. Products

(SLMAP), Kerala

Dr. D. Sebastian

Livestock Products Inspecting Officer

State Laboratory for Livestock, Marine and Agri. Products

(SLMAP),

Maradu, Nettoor P.O. Ernakulam, Kerala, PIN- 682 040

Tel/Fax: 0091-484-2703710

Email: slmap@kerala.nic.in

06/03/15 06/03/15 25.02.2015

Western Region

(Gujarat,

Maharashtra,

Dadra

& Nagar Haveli,

Daman & Diu,

Goa,

Madhya Pradesh)

23. SGS India Pvt. Ltd., Ahmadabad

Mrs. Minti Khambhati, Lab In-charge

201, Sumel II,S.G. Highway, Near Gurudwara,Thaltej

Ahmedabad – 380054, Gujrat

Tel: 079-61603103, Mobile- 08980001575

Fax: 079-61603111

E-mail: minti.khambhati@sgs.com

18/03/15

18/03/15

31.07.2014

24. Anacon Laboratory Pvt. Ltd., Nagpur

Dr. S. D. Garway (Director)

FP- 34,35 Butibori Food Park, Five Star Industrial Estate,

Nagpur- 4441122, Maharashtra

Tel: 0712-2242077,09373287475

Email: anaconlabngp@gmail.com

03/10/14 03/10/14 03/10/14 31.07.2014

25. SGS IndiaPvt Ltd., Indore

Mr. Rajesh Chanpura (Asst. Manager, Laboratory)

1-B Press Complex, A. B. Road, Indore-452008, Madhya Pradesh

Tel: 0731-6548001-32 (Extn. 225), Mobile- 09893059935

Fax: 07312554077

Email: rajesh.chanpura@sgs.com

31/08/14

31.07.2014

26. Geo-Chem Laboratories Pvt Ltd., Mumbai

Mr. P. Suresh Babu

Manager-Quality Assurance

Pragati, Adjacent to Crompton Greaves, Kanjurmarg(E), Mumbai-

400042

Tel : 91-022 61915100

Fax : 022 61915101

E-mail: laboratory@geochem.net.in

14/05/14 14/05/14 31.07.2014

27. Envirocare Labs Pvt. Ltd, Mumbai

Dr Nilesh Amritkar,

Director Laboratories

Enviro House, Plot No. A-7, MIDC, Wagle Industrial Estate,

Main Road, Thane-400604, Maharashtra

Tel: 022-25838286, 87, 88, 0916232003

Fax: 022-25838289

E-mail: info@envirocare.co.in

22/12/14 22/12/14 22/12/14 31.07.2014

28. Cali-Labs Pvt. Ltd., Bhopal

Sh. V.G. Narula (Director)

HX-21,E-7,Arera Colony, Bhopal – 462016, Madhya Pradesh

Tel: 0755-2468583, 2461836, 9303125134

E-mail: calilabs@gmail.com

04/05/14 04/05/14 25/06/15 31.07.2014

29. Choksi Laboratories Ltd., Indore

Sh. VyangeshChoksi (Director)

6/3, Manoramaganj, Indore-452001, Madhya Pradesh

Tel: 0731 2493592

Fax: 0731 2490593

Email: indore@choksilab.com

29/04/15 29/04/15 31.07.2014

30. National Agriculture & Food Analysis and Research Institute,

Pune

Sh. VinayOswal (Director)

2nd

& 3rd

Floor, MCCIA Building, Tilak Road, Swargate, Pune-

411002, Maharashtra

Tel: 020-24440079, 24441776, 09881491440

Email:nafaripune@yahoo.co.in, nafariinstitute@gmail.com

30/03/15

30/03/15

31.07.2014

31. Analytical & Environmental Services, Vadodara

Sh. V. R. Narendra (CEO & Partner)

2nd

Floor, CIC Building, 122, GIDC Makarpura, Vadodara-

390010, Gujarat

Tel: 0265-2633926, 09825855942

Email: vrnarendra@rediffmail.com

02/02/14 Expired

renewal

under

process

31.07.2014

32. TUV India Pvt Ltd, Pune

Sh. Kaustubh Korde

Survey No: 42, 3/1 &3/2, Sus, taluka: Mulshi, Pune-411021

Tel: 020-67900000/01

Email: pune@tuv-nord.com, foodlab@tuv-nord.com

17/03/15 17/03/15 31.07.2014

33. Ashwamedh Engineers & Consultants Co-Op. soc. Ltd, Nasik

Mrs. Aparna S. Pharande ,CEO

Survey No. 102, Plot No.26,Wadala Pathardi Road, Indira Nagar,

Nashik-422009, Maharashtra. Tel : 0253-2392225

E-mail: sales@ashwamedh.net, ashwamedh_nashik@hotmail.com

01/12/14 01/12/14 31.07.2014

34. Micro Chem Silliker Private Limited, Mumbai

Dr. Deepa Bhajekar,

Managing Director

MicroChem House, A-513,TTC Industrial Area, MIDC,

Mahape,Navi Mumbai-400701

Tel: 022-27787800

Fax: 022-39469701

Email: deepa@microchem.co.in

16/03/14 16/03/1

4

31.07.2014

35. Food Hygiene and Health Laboratory, Pune

Dr. Abhay M. Desai

(Director)

A-512/513, Fourth Floor, Mega Centre, Magarpatta, Solapur

Road, Hadapsar, Pune-411028

Tel.: 020-26890197, 26890347, 09881237321

Email: foodwatertestlab1@gmail.com

05/07/15 05/07/15 31.07.2014

36. RCA Laboratories, Mumbai

Dr Pradip More

(Head Laboratory)

A Division of Dr. Amin Controllers Pvt Ltd)

501/502, Milan Industrial Estate, Abhudaya Nagar, Cotton Green,

Off T J Road, Mumbai-400033

Tel: 24706275, 65247404/09,

Fax: 24706310

E mail: laboratory@rcaindia.com, drmore@rcaindia.com

30/01/16 31.07.2014

37. Maarc Labs Pvt. Ltd, Pune.

Dr. (Mrs.)V.S. Keskar

Managing Director.

Plot No 1&2, gate No. 27, NandedPhata, Sinhagad Road, Pune-

411041, Maharashtra

Tel: 020-24395052,65213313

E mail: maarclab@vsnl.net, maarc_lab@dataone.in

28/11/15 28/11/15 31.07.2014

38. Export Inspection Agency Laboratory, Mumbai

Dr. S. N.Dewevedi

Pilot Test House,E-3,MIDC, Marol,Andheri East, Mumbai-

400093, Maharashtra

Tel: 022-2836-3401

Fax: 022-28369868

E- mail: pth-lab@eicindia.gov.in

22/04/14 22/04/14 31.07.2014

39. TUV SUD South Asia Pvt. Ltd, Mumbai

Sh. PankajJaiminy (Asst. Vice President-Food &Agri)

Off Saki Vihar Road, Saki Naka, Andheri (East)

Mumbai-400072

Tel: 022 – 30823082

Fax: 022 – 30829595

Email:pankaj.jaiminy@tuv-sud.in, info@tuv-sud.in

08/04/14 08/04/14 31.07.2014

40. Konark Research Foundation, Daman

Dr. LailaRajwani

Plot No. 338/1, Behind cricket ground, Kachigam, Daman 396210

Tel: 0260-2244766, 09377004366

E-mail: lailars@konarkgroup.com

17/06/15 17/06/15 31.07.2014

41. SGS India Pvt Ltd, Gandhidham

Mr. Hitesh Gor, Lab In-charge

Plot No. 156-157, GIDC, Gandidham (Kutch), Gujarat- 370 201

Phone- 02836619777/619713, Mobile- 09898909113

E-mail- hitesh.gor@sgs.com

21/08/14 31.07.2014

42. Doctor’s Analytical Laboratories Pvt. Ltd, Mumbai

Mr. Anand D. Sathe

Director, Technical

Plot No. R 809, TTC MIDC Rabale,

Off. Thane – Belapur Road, Rabale,

03/10/14 30/07/14 03.02.2015

Navi Mumbai - 400701

Tel. No. 022-27600240

Fax No. 022-65172645

Email: asay.mehta@dalpl.co.in, quality@dalpl.co.in,

aadsathe7@gmail.com

43. Testtex India Laboratories Pvt. Ltd, Mumbai

Ms. Meeta Bharat Shingala

Director, HO & Central Laboratory,

301-304 Premson’s Industrial Estate,

3rd

Floor, Caves Road, Jogeshwari (East),

Mumbai - 400060

Tel No. 022-28259290

Fax No. 022-28265116

Email: labsindia@testtex.com

28/01/20

15

03/10/201

4

28/01/20

15

03.02.2015

44. Reliable Analytical Laboratories Pvt. Ltd.

Reliable House, 125 Indian Corporation, Dapoda Road, Mankoli

Naka, Bhiwandi, Thane-421302

31/08/14 31/08/14 03.04.15

Eastern Region

(West Bengal,

Orissa,

Bihar,

Jharkhand,

Sikkim,

A &N Islands,

Chhattisgarh,

Assam,

Arunachal

Pradesh,

Tripura,

Manipur,

Mizoram,

Meghalaya,

Nagaland )

45. SGS India Pvt. Limited, Multi Laboratory

Kolkata

Dr. Asish Chakraborty, Laboratory Manager

CS Plot-512 (p), Mouza, Hanspukuria, Diamond Harbour Road,

PO-Joka, South 24 Parganas, Kolkata-700104, West Bengal

Ph: 033-65009355 (D), Mobile- 09007106285

Fax- 033 24381022

Email: asish.chakraborty@sgs.com

27/11/15 31.07.2014

46. Export Inspection Agency Laboratory, Kolkata

Sh. Manoranjan Manthan,

Deputy Director

Ministry of Commerce & Industry, Govt of India, World Trade

Centre,14/1B, Ezra Street, Kolkata, West Bengal

Tel: 033 - 22355004 / 22352651 / 22352652

Fax: 033 - 22354562

Email: eia-kolkata@eicindia.gov.in

14/07/14 14/07/14 31.07.2014

47. Calcutta University, Kolkata

Dr. Mahua Ghosh

Assistant Professor

Department of Chemical Technology, 92,Acharya Prafulla

Chandra Road, Kolkata- 700009, West Bengal

Tel : 033 23509937/ 8386/6387, Extn : 276

E-mail : mgchemtech@caluniv.ac.in

06/09/15 03.02.2015

Northern Region

(Delhi,

Uttarakhand,

Rajasthan, J&K,

Himachal

Pradesh, Punjab,

Haryana)

48. TUV SUD South Asia Private Limited, Gurgaon

Sh. Pradeep Gupta

Sr.Business Manager

373, Udyog Vihar,

Phase II, Sector 20, Gurgaon-122016, Haryana

Tel (board): +91-124-6199699

Fax: +91-124-6199599

Mobile: 9717990290

E-mail: info@tuv-sud.in

07/05/15 07/05/15 31.07.2014

49. FICCI Research & Analysis Centre, New Delhi

Sh. Atul Kumar

Plot No. 2A, Sector-8, Dwarka, New Delhi-110077

Tel: 011-25360791-95,45333500-520

Email: frac@ficci.com

22/01/15 22/01/15 31.07.2014

50. Amol Pharmaceuticals Pvt. Ltd, Gurgaon

JyotiKaur (Director)

Analytical Division, E-362-364, Sitapura Industrial Area,

Sitapura, Jaipur-302022, Rajasthan

Tel: 0141-2771132, 2771007/8, 9829578338

Fax: 0141-2770744

E mail: amol@datainfosys.net

jyotikaur@amolpharmaceuticals.com

03/10/14 03/10/14 31.07.2014

51. AES Laboratories (P) Ltd, Noida

Sh. Vishal Arora

Director

B-118, Phase-II, Noida – 201304, Uttar Pradesh

Tel : 0120-3047900

Fax: 0120-3047914

E-mail: support@aeslabs.com

21/08/14 19/10/15 31.07.2014

52. Avon Food Lab Pvt. Ltd, Delhi

Dr. N. C. Basantia (Director Technical)

C-35/23, Lawrence Road Industrial Area, Delhi-110035

Tel: 011-27188661, 27183536, 27101997, 09810004270

Fax: 011-47052526

Email: a1foodlab@yahoo.co.in, info@avonagro.com

12/11/15 12/11/15 31.07.2014

53. Intertek India Pvt. Ltd (Food Services), Gurgaon

Mr. Manoj Singh (Head: Analytics & Testing-Food Services)

Plot No. 68, Udyog Vihar, Phase-1, Gurgaon, Haryana-122016 Email: manoj.singh@intertek.com

Ph. No: 124 4840603, 600

Mob:9650601103

18/08/15 18/08/15 18/08/15 31.07.2014

54. Sophisticated Industrial Materials Analytical Labs Pvt. Ltd, Delhi

J. S. Chadha (Director)

A-3/ 7. Mayapuri Industrial Area, Phase-II, New Delhi-110064

Tel: 011-43854300-29

Email:simalabs@simalab.co.in,testing@simalab.co.in

09/04/15 09/04/15 31.07.2014

55. Punjab Biotechnology Incubator, Mohali

Dr.S.S.Marwaha CEO

SCO 7 and 8 (top Floor), Phase-5, SAS Nagar, Mohali-160059,

24/07/15 24/07/15 31.07.2014

Punjab

Tel : +91-172-5020895,5020894,5093595

Fax : +91-172-5020895

E-mail: pbti2005@yahoo.com

56. Delhi Test House, Delhi

Sh. M. C.Goel Director

A-62/3. G.T. Karnal Road, Industrial Area,Opp. Hans Cinema,

Azadpur, New Delhi -110033

Tel : 011-47075555

E-mail: info@delhitesthouse.com

02/03/14 02/03/14 02/03/14 31.07.2014

57. Fare Labs Pvt Ltd, Gurgaon

Sh. D. Mathur (Director)

P-94, Sector-30, Gurgaon-122002,Haryana

Tel: +91-124-4223207-08, 4034205

Fax: +91-124-4036038

E-mail: farelabs@farelabs.com

24/10/14 24/10/14 31.07.2014

58. Spectro Analytical Labs Ltd, Delhi

Sh. Kamal K. Mehta (Senior VP)

E-41, Okhla Industrial Area, Phase-2, New Delhi – 110020

Tel: 011-40522000, 41611000,09999704001

Email: kkm@spectro.in, care@spectro.in

12/12/14 01/03/14 31.07.2014

59. Ozone Pharmaceuticals Ltd, Bahadurgarh

Sh. ManjuBazard (Asst. Technical Manager)

(Analytical Lab), 639-640, 1st floor, MIE, Bahadurgarh-124507,

Haryana

Ph: 01276-267137,267792

Email: ozonelab@ozonegp.com

15/05/15 15/05/15 31.07.2014

60. International Testing Centre, Panchkula

Dr. Kesho Ram Gupta (CEO)

86, Industrial Area, Phase 1, Panchkula-134109

Ph.: 0172-2565825

Email: itc86@yahoo.com

04/06/15 04/06/15 31.07.2014

61. Choksi Laboratories Ltd, Panchkula

Sh. Satish Joshi (Director)

Plot No. 362, Industrial Area, Phase II, Panchkula- 734112,

Haryana

Tel: 0172-5048600, 5048601

Email: Panchkula@choksilab.com, joshi_102@yahoo.com

12/03/14 31.07.2014

62. Arbro Pharmaceuticals Limited, Delhi

DrSaurabhArora, Executive Director

Analytical division, 4/9 Industrial Area, Kirti Nagar, New Delhi-

110015

Tel: 011-45754575

E-mail: arbrolab@arbropharma.com

22/11/14 22/11/14 22/11/14 31.07.2014

63. Advance Research and Analytical Services, Ghaziabad.

C-8, First floor of Union Bank of India, Sector-12, Pratap Vihar Ghaziabad-201009, Uttar Pradesh Tel: 0120-2740390, 01202740394 Email: info@arasindia.com

19/11/14 19/11/14 31.07.2014

64. SGS India Private Limited, Multilaboratory, Gurgaon

Mr. A.V.S.P. Prasad, Technical Manager

267 UdyogVihar, Phase IV, Gurgaon-122015, Haryana

Tel: 0124-5130000 (extn. 5236), Mobile- 08860079849,

Email: avsp_prasad@sgs.com

30/03/14 30/03/14 31.07.2014

65. Bali Test House Pvt. Ltd., Ludhiana

Mr.Abhishek Bali

Street no. 12, Jeevan Nagar, focal Point, Phase – V, Ludhiana,

Punjab– 141010

Tel: 0161- 6540109, 09216110109

Fax: 0161- 2743263

Email: info@bth.co.in

03/05/14

03/05/14 31.07.2014

66. Shriram Institute for Industrial Research, Delhi

Dr. K.M. Chacko

19, University Road, New Delhi - 110 007, Delhi

Tel: 011- 27667267, 27667860

Fax: 011-27667676, 22667207

Email: sridlhi@vsnl.com

14/10/14 01/11/14 31.07.2014

67. Sigma Test & Research Centre, Delhi

Mr. Rahul Gupta

Quality Manager,

BA – 15, Mongolpuri Industrial Area,

Phase – II, Delhi - 110034

Tel: 91-11-49491400

Email: info@sigmatest.org

27/01/15 27/01/15 03.02.2015

68. ITL Labs Pvt. Ltd.

B-283-284, Mangolpuri, Industrial Area, Phase-I, Delhi-110083

23/01/15 23/01/15 03.04.15

331

Annexure 11.3: List of Community Food and Nutrition Extension Units and Quality Control

Laboratories

MINISTRY OF WOMEN AND CHILD DEVELOPMENT

FOOD AND NUTRITION BOARD REGIONAL OFFICES

S.No. HEAD QUARTERS Telephone No.

1. NORTHERN REGION

Shri. N.N. Tiwari

Deputy Technical Adviser

Food and Nutrition Board

M/o Women & Child Development

10/11 Jamnagar House, New Delhi – 110011

011-23387778

2. EASTERN REGION

Dr. Sutapa Mukherjee

JointTechnical Adviser

Food and Nutrition Board

M/o Women & Child Development

8 Esplanade East, Kolkata – 700069

033-22488159

033-22623783(Telefax)

3. SOUTHERN REGION

Shri.Mohd.Nauman

Deputy Technical Adviser

Food and Nutrition Board

M/o Women & ChildDevelopment

Shastri Bhawan,26 Haddows Road,

Chennai – 6

044-28270402(Telefax)

4. WESTERN REGION

Mr.Balbir Singh

Deputy Technical Adviser

Food and Nutrition Board

M/o Women Child Development

Kendriya Sadan,3rd Floor,

A-301,C-Wing,CBDBelapur,Navi

Mumbai–400614

022-27562948(Telefax)

LIST OF QUALITY CONTROL LABORATORIES

1 Chemist,

Quality Control Laboratory,

Ministry of Women & Child Development,

011-23387778

Food & Nutrition Board,

Jam Nagar House, New Delhi - 110001

332

2 Technical Assistant,

Quality Control Laboratory,

KENDRIYA SADAN, 3rd Floor,

A- 301 (C) Wing, CBD Belapur,

Navi Mumbai – 400 614

022-22075243

3 Technical Assistant,

Quality Control Laboratory,

A-1-B, Ground Floor, Rajaji Bhawan,

Besant Nagar, Chennai – 600 090

044-24916432

4 Technical Assistant,

Quality Control Laboratory,

Ministry of Women & Child Development,

Food & Nutrition Board,

8, Esplanade East, Kolkata – 700 069

033-22488159

LIST OF COMMUNITY FOOD AND COMMUNITY NUTRITION EXTENSION UNITS

EASTERN REGION

S. NO. ADDRESS TEL.

NO.

1 Smt. Ishita Adhikary Patra,

Demonstration Officer, Gr. II,

Community Food & Nutrition Extension Unit, Min.

of Women & Child Development,

8, Esplanade East, Kolkata – 700 069

033 2242-1307

2 Shri Dilip Kumar,

Demonstration Officer, Gr. I,

Community Food & Nutrition Extension Unit,

Min. of Women & Child Development,Rajendra

Path, Kadam Kuan,

B.N. Rai Road, Patna – 800 003

0612-2721414

3 Shri Dwarika Prasad,

Demonstration Officer, Gr. II,

Community Food & Nutrition Extension Unit, Min.

of Women & Child Development, Pawan

Colony, Hinoo Chalk,

(Near Medico Medicine Store), Ranchi –

834 002

0651-2503327

4 Shri Vijay Bahadur Singh,

Demonstaration Officer, Gr. II,

Community Food & Nutrition Extension Unit, Min.

of Women & Child Development, Toshilla

Appt., Block 8, (Hena)

Satyanagar,Bhubaneshwar-751007

0674-2575615

333

5 Smt. Lareena Sylvia Wallang,

Demonstrarion Officer, Gr. II,

Community Food & Nutrition Extension Unit, Min.

of Women & Child Development,Aldopama

Bomfyle Road,

(Near St. Antonys College) Shillong –

793 001

0364-2225040

6 Shri Subrata Roy Choudhary,

Demonstration Officer, Gr. II,

Community Food & Nutrition Extension Unit, Min.

of Women & Child Development, Chingamathak,

Imphal – 795 001

0385-2451523

7 Shri Biswajit Bordoloi,

Demonstration Officer, Gr. II,

Community Food & Nutrition Extension Unit, Min. of

Women & Child Development,

28 Type III, Vivek Vihar, Itanagar – 791 111

0360-2212790

8 Shri Prabodh Kumar Mishra,

Demonstration Officer, Gr. II,

Community Food & Nutrition Extension Unit, Min. of

Women & Child Development, Arithang Road, (Oppo.

Hamro Garage),

Gangtok – 737 101

0359-2203304

9 Smt. Suma Sreedharan,

Demonstration Officer, Gr, II,

Community Food & Nutrition Extension Unit, Min. of

Women & Child Development,

Type IV Quarter, J.G. 40, Janglighat, Port-Blair – 744 103

03192-233554

10 Ms. Rubia Khatoon,

Demonstration Officer, Gr. II,

Community Food & Nutrition Extension Unit, Min. of

Women & Child Development,

K.K.B. Road, New Colony,

Chennai Kuthi, Guwahati – 781 003

0361-2665949

LIST OF COMMUNITY FOOD AND COMMUNITY NUTRITION EXTENSION UNITS IN

WESTERN REGION

S.No. ADDRESS TL.N

O.

1

.

Sh. Rajendra Singh,

Demonstration Officer, Gr. II

CFNEU, 1/46-49, AbhudayaNagar,

Kala Chowki, HousingBoard, Mumbai –

400 033.

022-24702716

334

2

.

Shri V.U.Pande,

Demonstration Officer,

CFNEU, Plot No. E-5, MarketYard,

Gultekdi, Poona –411037.

020-24267856

3

.

Ms Jyoti Batham,

Assistant Technical Adviser

Community Food & Nutrition Extension Unit

E-8/26, Vasant Kunj, Bhopal,

Madhya Pradesh – 462016.

0755-2567511

4

.

Shri D.G.Vyas,

Demonstration Officer

CFNEU, HIG. 11 Sector – 1, Pandit DindayalUpadhay

Nagar, Near Water Tank, BehindPolice Station,Raipur (

C.G.) – 492 001.

0771-2427087

5

.

Shri S.V.Banaulikar,

Demonstration Officer

CFNEU, H. No. 1120, Housing Board Colony(old),

Porvorim, Alto Betim

Goa – 403521.

0832-2414713

6

.

Shri M.M.Moharey,

Demonstration Officer

CFNEU, 1st Floor, SouthWing,

Secretarial Building,Civil Line,

Nagpur 440 001.

0712-2565306

7

.

Shri Deepak Pathak,

Demonstration Officer

Community Food & Nutrition Extension Unit

L-2/1, Corner Duplex

Kachnar city, Gate No. 2

Vijaynager, Jabalpur – 482003.

Madhya Pradesh.

0761-2647966

8

.

Shri K.L.Jaiswal,

Demonstration Officer

CFNEU, Jer Phiroj Complex,

1st Floor, Opp. Mango Market, Bechar Road, Valsad –

396 001.

02632-242 965.

9

.

Shri K.D.Patel,

Demonstration Officer

CFNEU, Taloring School Building, Dadar Nagar Havelli,

Zanda Chok, Silvassa – 396 230.

0260-2642627

10. Shri D.D.Pandey,

Demonstration Officer

CFNEU, 36., Maitri Nagar, 1st Floor, Opp. Pragati Nagar,

Naranpura, Ahmedabad – 380 013.

079-27469668

335

LIST OF COMMUNITY FOOD AND COMMUNITY NUTRITION EXTENSION UNITS

SOUTHERN REGION

S. No. ADDRESS TEL.

NO.

1. Smt. S. Malarvizi,

Demonstration Officer, Gr. I

A-1-A, Rajaji Bhawan, BesantNagar,

Chennai – 600 090.

044-2491 6004

2. Smt. M. Anabdi,

Demonstration Officer, Gr. I

NO.1, Ramamurthy Road,Sokikulam,

Madurai – 625 002.

0452-253 0839

3. Sh. S. Neelakandan,

Laboratory Assistant

No.30, Suria Gandhi Nagar II Cross, (NearAmbika

Theatre), Puducherry – 605 003.

0413-2210007

4. Sh. N. Naidu,

Demonstration Officer, Gr. II

Block No.1, Ground Floor, Kendriya Sadan,Sultan

Bazaar, Hyderabad – 500 195.

040-2465 8085

5. Sh. Sanjay Kumar,

Demonstration Officer, Gr. II

III Floor, C.G.O. Complex,

I Cross Road, Industrial

Estate, Autonagar, Vijayawada – 520 007.

0866-255 1555

6. Sh. M.R.Venkateswaralu,

Demonstration Officer, Gr. I,

Andhra University Campus, Waltair, Vishakhapatnam –

530 003.

0891-2755835

7. Smt. P.Nithya,

Assistant Technical Assistant

‘A’ Wing, Ground Floor, Kendriya Sadan,

100 Feet Road, Koramangala,

Bangalore – 560 034.

080-25536270

8. Sh. Shiv Darshan Tripathi,

Demonstration Officer,

3rd Floor, Manipady Complex, Telcom House

Road, Pandeshwar, Mangalore – 575 001.

0824-2420692

9. Sh. S. Prabhath,

Assistant Technical Adviser,

“Peace Home”, T.C. 26/930, Pana VillaJunction,

Trivandrum – 695 001.

0471-2331239

336

10. Sh. S. Prabhath,

Assistant Technical Adviser,

Kendriya Bhawan, C–3 Block, III Block, III Floor,

Cochin Special Economic Zone Po,Cochin – 682037. 0484-2425599

LIST OF COMMUNITY FOOD AND COMMUNITY NUTRITION EXTENSION UNITS

NORTHERN REGION

S.No ADDRESS TEL.

NO.

1. Sh. N.K. Sharma,

Demonstration Officer

CFNEU, D- II/83, Kidwai Nagar(West),

New Delhi - 110023

011-24106960

2. Sh. P.S. Mandal,

Demonstration Officer

CFNEU, E-34/D, MIG Flats, MayaPuri,

New Delhi - 110064

011-25143867

3. Smt. Abha Anand,

Demonstration Officer

CFNEU, 1655, Type-IV Flats, GulabiBagh, New

Delhi – 110007

011-23651025

4. Shri Brij Mohan,

Demonstration Officer

CFNEU, S 4&5 Over Main Shopping Centre,Sect- NH-

4, Faridabad-121001

0129-2417882

5. Sh. Jaswant Singh,

Demonstration Officer

CFNEU, 13/2, Rishi Nagar, Near DabraChowk, P.O-

Model Town, Hissar-125005

01662-247089

6. Sh. Mukesh Kumar Dixit,

Office-in-Charge

CFNEU, Hall No. 4, 10th Floor, CGO Complex, Aliganj,

Lucknow – 226020.(UP)

0522-2325296

7. Sh. R.P.Yadav,

Assistant Technical Adviser

CFNEU, 80/174&175, Sec-8,

Maharishi Goutam Marg, Mansarovar,

Jaipur-302020.(Raj)

0141-2781117

8. Shri S.C.Jain,

Demonstration Officer

CFNEU, 15, New Ahinsapuri, Fatehpura, Bedla

Road, Udaipur – 313001.(Raj)

0294-2453149

9. Sh. Ravinder Singh,

Demonstration Officer

CFNEU, Community Centre Building, Sector-23 C,

Chandigarh - 160023

0172-2703879

337

10. Shri Naresh Kumar,

Demonstration Officer

CFNEU, B-34/2339, Joshi Nagar, HabbowalKalan, Civil

Line, Ludhiana – 141001 0161-2307452

11. Shri Kuldeep Shorya,

Demonstration Officer

CFNEU, CGO Complex, Himadri Wing, H-Block,

Ground Floor, Betsely Longwood,

Shimla – 171001.(HP)

0177-2653067

12. Shri A.K. Dhiman,

Demonstration Officer

CFNEU, “The Aloke”, Ram Nagar, Mandi –

175001.(HP)

01905-224206

13. Sh. Jagdish Prasad,

Demonstration Officer

CFNEU, Shop No. 174-177, CentralMarket,

Exhibition Ground,

Jammu Tawi – 180001

0191-2542883

Contents

Sl. No. Topic

Page No

1 Food for Healthy Living

1

2 Food Hazards and Foodborne diseases/illnesses

19

3 Food Adulteration

31

4 Ensuring Food Safety and Quality Management System

39

5 Food Laws and Standards

43

6 ICDS – An Introduction

47

7 Supplementary Nutrition in ICDS

54

8 Bal Swachhta Mission and ICDS

66

9 Food Handling And Safety Measures In Supplementary Nutrition

Programme

Step 1: Purchasing or Procurement Step 2: Food Processing and Packaging of Take Home Ration (THR) Step 3: Transportation of Raw Ingredients/ Processed Food Step 4: Distribution of Raw Ingredients/ Processed at AWC Step 5: Storage Step 6: Preparing and cooking Food Step 7: Distribution of Supplementary Nutrition Step 8: Disposal of Leftovers

81

10 Roles and Responsibilities of ICDS Functionaries in Ensuring Food Safety and Handling Emergencies

103

11 Food Analysis and Role of Food and Nutrition Board in Ensuring Food Safety in ICDS

114