Hyderabad: Despite the State government’s introduction of Standard Operating Procedures (SOPs) to ensure food quality in government schools, incidents of food poisoning have been on the rise. This has been attributed to the failure of school officials to enforce the guidelines effectively.
Officials have stated that the SOPs are still in the experimental phase and have yet to be fully implemented across all schools in the State. Since September, the procedure has been introduced in Kasturba Gandhi Balika Vidyalayas (KGBV) hostels and urban residential schools. In early November, an orientation programme was conducted to educate schools on implementing the SOPs. The goal of the initiative is to promote hygienic cooking and serving practices, reduce food contamination risks, and minimise food waste.
The SOP covers various stages of food management, starting with the preparation phase, which ensures the cleanliness of raw materials. This is followed by proper food item storage in dry, ventilated areas, cooking, serving, and responsible disposal of kitchen and food waste. However, many schools have struggled to follow these steps effectively.
This year, several food poisoning cases have been reported in government institutions across different districts, such as Government High School in Munaganoor, Narayanpet, and various Tribal Ashram and Minority Residential Schools in Asifabad, Mancherial, Kagaznagar, and Bhongir. These incidents highlight the poor implementation of the SOPs.
Sources suggest that the primary reasons for these issues are a lack of enforcement and insufficient manpower. While the SOP provides guidelines, proper monitoring and execution are missing. Many self-help groups tasked with preparing mid-day meals fail to meet the required standards. Common problems include unclean cooking conditions, improper covering of meals, poor storage of raw materials, and lack of training for food handlers. Additionally, both workers and supervising teachers are often unaware of the protocols, and regular inspections are rarely conducted.
Asif Hussain Sohail, president of the Telangana Parents Association for Child Rights and Safety, expressed his concerns about the situation. He stated, “Launching an SOP is not enough. We have repeatedly asked officials to inspect the meals provided and form a dedicated committee to monitor food quality. This committee should visit schools regularly to ensure children receive safe and nutritious meals. Unfortunately, our appeals have been ignored, and no serious action has been taken.”
A senior officer from the School Education Department of Telangana acknowledged the importance of the SOPs. He said, “The SOP outlines essential guidelines for cooking and serving meals in schools. Providing students with nutritious and safe meals is vital for their health and academic success. We are implementing the procedure in phases, and an orientation programme was recently held to stress its significance.”
While the government’s efforts to improve food safety in schools are commendable, the lack of enforcement and regular monitoring continues to pose serious risks to students’ well-being.
