As food gets ready for serving, schools transfer the food from the saucepan in the institutional improved cook stove (IICS) to plastic buckets. These are then transported to the classrooms or dining area where food is individually served on the plates.
Such technique ensures that safety is maintained, as children should not be entering the kitchen. It also protects the IICS from spilling food, as it contains salt and will eventually corrode the stove metal body.
The pictures below show the daily situation where cooks are helped by children to transfer the food and carry the buckets. We wrote before about the importance of keeping children outside the cooking premises, but unfortunately staff is usually limited and have no alternative than resourcing to the help of students.
