Monitoring has revealed problems such as not keeping food covered, negligence in cleanliness, and use of inedible items in school and hospital canteens.
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Kathmandu Metropolitan City has started tightening the food hygiene of community schools and hospital canteens. KMC Food Technician Bharati Adhikari said that the city has started to carry out capacity building programs and monitoring for food entrepreneurs to maintain food hygiene for consumers.
According to the official, a joint team of the city and the Food Technology and Quality Control Department is regularly monitoring the canteens of community schools and hospital canteens.
So far, the city has monitored the canteens of Pashupati Mitra Secondary School Chabahil (Janaki Kitchen) and the kitchen where students prepare lunch, Shram National Secondary School Kumarigal, Shivpuri Secondary School Maharajgunj (NaMo Food Code) canteen, Ratna Rajya School Baneshwor, KMC Hospital Sinamangal (Green Buds Bakery Cafe) canteen, Bharosa Hospital Baneshwor (Sudurpaschim Bhojnalaya and Khaja Ghar) and other canteens, according to the city.
The metropolis has trained 45 people, including 23 mill nurses, from community schools to improve the health, nutrition and quality of the midday meal program. According to the food technical officer of the metropolis, the topics of the training were food hygiene practices, risk of foodborne diseases, safe food handling, management of nutritious midday meals and the role of school nurses in disease prevention.
The government has been implementing the midday meal program from early childhood development to grade 5 from 2077/078 and from 2079/80 to grade 6. KMC provides midday meals to students up to grade 10.
During monitoring, suggestions for improvement are given and if uncontrolled use of non-food items is found, it is destroyed in the presence of the concerned person. It has been found that there is negligence in cleanliness in the school canteen. It is found that clothes and food items are kept together. The metropolis says that complaints such as storing food items uncovered, not using dustbins properly, and not improving the kitchen's structure have been found.
It is also said that the TPM value of the frying oil used in the canteen was found to be against the standards. Not storing food items covered, not paying attention to kitchen floor management and cleanliness, preparing food and washing dishes in the same place, and not paying attention to fire safety equipment are common problems.
