Report

In response to growing concerns over food poisoning incidents linked to mid-day meals, the Telangana government is establishing Food Safety Committees at the institutional level to oversee meal preparation and prevent contamination and foodborne illnesses.

Institution-Level Committees to Ensure Food Quality and Hygiene

On Thursday, Chief Secretary A. Santhi Kumari directed the formation of the committee and outlined its structure and responsibilities. The committee will include the Headmaster, Principal, or Warden, along with two additional staff members from the institution. It will inspect the storage room and kitchen before meal preparation to ensure the quality of supplies and cleanliness. After the meals are prepared, committee members will sample the food to check its quality and other aspects before serving it to students. They will document the process by taking daily photos and maintaining a log, which they will upload using a dedicated app created by the department.

Supervisory Officers to Conduct Inspections Before and After Meal Preparation

The Chief Secretary has directed District Collectors to assign supervisory officers at the mandal, divisional, and district levels to each institution. These officers will inspect the institutions before and after meal preparation and sample the food to ensure its safety before it reaches the students.