Drafting Content

Outline

The need of the hour is to have Guidelines that would clearly lay down
the minimum standards of relief to the affected population in an inclusive,
timely and effective manner. The minimum standards are qualitative in
nature and specify the minimum levels to be attained in providing relief
to the persons affected

a. One toilet for 30 persons may be arranged. Portable toilets shall be
rented for ensuring adequate number of toilets. Separate toilet shall be
allotted to women and children and differently-abled.

b) Toilet shall be minimum 10 mts and maximum of 50 mts from relief
camp.
c) Pit latrines and soak ways shall be at least 30 m from any ground water
source and the bottom of any latrine has to be at least 1.5 m above the
water level. Care shall be taken that there is no spillage from defecation
system into any surface water source and shallow ground water.
d) Camp officer shall ensure that the toilets are cleaned and maintained
regularly using disinfectants to prevent spread of disease. Sufficient
quantities of bleaching power and other disinfectants shall be maintained.
e) Toilets and approach road to toilet shall be properly illuminated.
f) Separate dust bins to collect wet and dry waste shall be provided. The
local municipal officer/concerned local body officer shall ensure the
waste generated and collected regularly and disposed as per the prevailing
norms.

a) Appropriate quantity of fit to human consumption cooked food which is
culture specific and as per food habits of the community shall be provided
to the camp inhabitants.
b) Food shall meet nutritional needs and include pulse, cereals, egg and fat
sources as far possible. Special nutritional needs of children, lactating mothers, and elderly people shall be taken care of. ICDS nutrition norms
for children and lactating mother shall be followed.
c) Steps shall be taken to ensure hygiene at community and camp kitchens.
Preferably disposable plates and glasses shall be used to serve food and
water for hygienic reasons.
d) Packed food items like biscuit, tinned food, ready to eat meals etc, shall
be properly checked date of expiry before distribution.
e) As far as practicable and depending on space available, cooked food may
be served in single hall with multiple counters for convenience of
cleaning, hygiene, disposal of waste and smooth arrangement. Separate
queue may be allowed for women, children, infirm and elderly people to
collect food and relief material.
f) Food inspector/camp officer shall check/certify the food items before
they are served.
g) Raw materials and food ingredients shall be stored in a designated area in
the camp which is dry and well-ventilated. Camp officer shall ensure that
area is free from rodent and insects. All necessary steps shall be taken to
prevent contamination of food materials.
h) Proper rotation of all food items shall be undertaken on FIFO (First In
First Out), FEFO (First Expired First Out) and FMFO (First
Manufactured First Out) basis