name of state:-gujarat school name:-...
TRANSCRIPT
-
SR.NO QUESTION STATUSREMARKS IF
ANY
Primary=32
Uper primary=
total=32
2 Food Grains:
2.1Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
2.2
What are the arrangements for transporting food
grainsfrom FCI godown/ Fair Price Shop to School to
ensure that the actual quality and quantity as supplied
by these agencies reaches to the school store room?
food grains are transporting from FCI go down to pandit din dayalshop
by truck and pandit din dayal shop school by auto
3 Cooking of Meal:
3.1How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
3.2
How is the calorific value [450 calories and 12 gms. of
protein to every child at primary level & 700 calories
and 20 gms. of protein to every child at upper primary
level] ensured?
the calorific value [450 calories and 12 gms. of protein to every child at
primary level & 700 calories and 20 gms. of protein to every child at
upper primary level] ensured by super visers,teachers and BAC home
science (health dept)
3.3What is the system of assessing the nutritional value of
the meal under MDM Scheme?
the system of assessing the nutritional value of the meal under MDM
Scheme is done by bac home scince and sample of food is taking by BAC
home scince and is tasting by autorational expert from food &
nutritional dep.
3.4Who is planning the weekly menu? Is the weekly menu
displayed in the school?
the weekly menu is at district level and disply by superviser under mid
day meal scheam
3.5
Have any nutritional experts been involved in planning
and evaluation of menus and quality of food served
under the programme?
yes, nutritional experts been involved in planning and evaluation of
menus and quality of food served under the programme
3.6
Is there any standard prescription to include minimum
quantity of vegetables, dal/lentils? How its
implementation is ensured?
yes, there any standard prescription to include minimum quantity of
vegetables, dal/lentils throughs as per govt of india given guidelines its
implimentation is also ansured by as per govt of india given guidelines.
3.7 Are eggs, fruits etc. being served and how frequently? no.it is not served eggs, fruits etc in this school
4 Monitoring:
4.1
Whether Regularity, wholesomeness and over-all
quality of mid-day meal served to children is being
monitored on daily basis, if yes, then by whom?
4.2
Whether Cleanliness in cooking, serving and
consumption of mid-day meal is being monitored on
daily basis, if yes then by whom?
yes ,it is monitering by school principal & teachers and superviser of
mead day meal scheam
4.3Whether timely procurement of Ingredients, fuel, etc.
of good quality is monitored on weekly basis?yes ,it is monitering by superviser of mead day meal scheam
4.4
Whether Quantity of raw food material (each item)
taken out for cooking is recorded in register on daily
basis under signature of a designated monitoring
person?
yes
4.5
Whether raw material is inspected daily before being
put to use for cooking? Whether any register entry is
maintained on daily basis under signature of a
designated monitoring person?
yes, it is maintained by school principal & teachers and SMC member
5Infrastructure: Kitchen-cum-store/ Storage Bins/
Utensils/ water/ Fuel
5.1
Whether School/ Centre has pucca Kitchen-cum-Store
as per specification of para 4.2 r/w Ann. 9? If yes then
give size and other details of Kitchen and Store, both
separately.
5.2
Whether cooked food is procured from a centralized
kitchen? If yes, then give the distance of the
centralized kitchen from the school. How much time it
takes for the cooked food to reach the school and
whether it comes hot, in good and eatable condition?
yes,minimum 5 steps and 1 min distance and yes it is good and eatable
conditions.
SCHOOL VISE CHARTS
NAME OF STATE:-GUJARAT
NAME OF DISTRICT:-SURAT
NAME OF TALUKA:-MANDVI
SCHOOL NAME:- PRIMARY SCHOOL AAMLI
SCHOOL CODE:-24220509901
1 Total No. of Students enrolled of the school
Yes the food grains transported from FCI or supply and it is taken from
fair price shop
cooked meal, particularly addition of vegetables and supply of fruits,
eggs are ensured by superviser and teachers
yes ,it is monitering by school principal & teachers
yes , the area of kitchen cum stor room is 7*15 foot including Storage
Bins/ Utensils/ water and gas.
-
5.3
What measures, if any, are being adopted to test and
ensure quality and quantity of food In case food is
procured from a centralized kitchen?
yes,quantity and quality of food mesured by school principal & teachers
and through by COI gaideline
5.4Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.yes,3 bins are given 25kg,50kg and 100 kgs.
5.5Whether the School/ Centre has Cooking Utensils? If
yes, give their number and size.yes, total Cooking Utensils are -22
5.6
Whether the School/ Centre has Utensils for children
to have food(plate, glass, bowl, spoon, one each per
child)
yes,per child is 5 utensils
5.7Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.yes , two children one handwash per month
5.8Whether the School/ Centre has proper arrangement
for Pure drinking water?yes, RO facilits and under water tank
5.9
Whether the School/ Centre has proper arrangement
for clean water for washing vegetables, pulses, grains
and cleaning used utensils?
yes
5.1
Whether the School/ Centre has a suitable and child
friendly eating place, say a dining room or veranda? If
yes, give its size and other details for arrangements for
light and air.
yes,taking meal at school veranda and size is 5*20 foot and no light
5.11
Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene,
etc.].
by gas
5.12Reason for not using gas based cooking and proposal
to convert.no any reasons
6 Infrastructure: Capacity Building:
6.1Details of Plan to train Teachers and organizers/
cooks/ helpers?
6.2
Are VECs (Village Education Committees), SMCs
(Steering and Monitoring Committee), MTAs (Mothers-
Teachers Association), etc. oriented for effective
implementation through their close supervision?
yes
7 Role of Teachers:
7.1Details of orienting Teachers regarding their role in the
Scheme?to handel whole procedure of mid day meal scheme in the school
7.2
Has a training module been developed in 20 days in-
service training for teachers under SSA (Sarva Siksha
Abhiyaan)? Details of Teacher training conducted in
this regard.
yes,training module has been provided in the school.training details like
cook cum helpers teachers and other activity training
7.3
Whether teachers are using the scheme to educate
children about hygiene, discipline, social equity,
conservation of water, etc.
yes.
8 Cooks :
8.1
Who is cooking the meal? (Please give breakup)
(i) Cooks/helpers engaged by the Department/Village
Panchayat
(ii) Self-Help Groups
(iii) NGOs
(iv) Mothers Groups
(v) Any other
by cooks helpers engaged by the department/village panchayat
8.2
Where NGOs are involved, it may be specified whether
their selection is in accordance with the guidelines of
MDM Scheme.
Total No. of Organizers, Cooks & helpers :
no
8.3 Total No. of Organizers, Cooks & helpers : supervisers-1
coock cum helpers-1 helper-
1
8.4
Are cooks/ helpers given training (atleast 15 days) on
cleanliness, personal hygiene, cleaning of cooking
area, cleaning and washing of food grains, etc. before
using, and good practices of cooking, prior to
employing/ deploying them on the job for preparing
Mid day Meal for children
yes
8.5Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.yes
it is provided regularly in BRC center
-
8.6
Who is engaging the cook? How they are appointed
and what is the mechanism for ensuring
accountability? Are there any norms?
appointed by block level and the mechanism is followd by
govt,guideline no any other norms
8.7Have Self-Help Groups been tapped for the
programme? [If not, constraints in this regard]no
9 Steering-cum-Monitoring Committees:
9.1
Whether Steering-cum-Monitoring Committees
constituted at District and block level and whether
regular meetings are held, frequency of meetings?
10Mobilization of mothers/ representatives of local
bodies:
10.1
What are the steps taken to involve mothers/
representatives of local bodies/ Gram Panchayats/
Gram Sabhas, etc., taking turns to supervise
preparation of meals and feeding of children. What is
the effect of this initiative?
10.2 What are the mechanisms for monitoring the Scheme? the mechanisum are like suggestions by students perents,by SMC
members,by gun utsav officers,on the independent day etc.
10.3
Whether quarterly assessment of the programme
through District Institutes of Education & Trainings has
begun?
Yes
11 External evaluation of the programme :
11.1
Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the
study?
yes every 3 months it is taking by districts leval as well as block level.
Yes
No
-
SR.NO QUESTION STATUSREMARKS IF
ANY
Primary=9
Uper primary=
total=9
2 Food Grains:
2.1Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
2.2
What are the arrangements for transporting food
grainsfrom FCI godown/ Fair Price Shop to School to
ensure that the actual quality and quantity as supplied
by these agencies reaches to the school store room?
food grains are transporting from FCI go down to pandit din dayalshop
by truck and pandit din dayal shop school by auto
3 Cooking of Meal:
3.1How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
3.2
How is the calorific value [450 calories and 12 gms. of
protein to every child at primary level & 700 calories
and 20 gms. of protein to every child at upper primary
level] ensured?
the calorific value [450 calories and 12 gms. of protein to every child at
primary level & 700 calories and 20 gms. of protein to every child at
upper primary level] ensured by super visers,teachers and BAC home
science (health dept)
3.3What is the system of assessing the nutritional value of
the meal under MDM Scheme?
the system of assessing the nutritional value of the meal under MDM
Scheme is done by bac home scince and sample of food is taking by BAC
home scince and is tasting by autorational expert from food &
nutritional dep.
3.4Who is planning the weekly menu? Is the weekly menu
displayed in the school?
the weekly menu is at district level and disply by superviser under mid
day meal scheam
3.5
Have any nutritional experts been involved in planning
and evaluation of menus and quality of food served
under the programme?
yes, nutritional experts been involved in planning and evaluation of
menus and quality of food served under the programme
3.6
Is there any standard prescription to include minimum
quantity of vegetables, dal/lentils? How its
implementation is ensured?
yes, there any standard prescription to include minimum quantity of
vegetables, dal/lentils throughs as per govt of india given guidelines its
implimentation is also ansured by as per govt of india given guidelines.
3.7 Are eggs, fruits etc. being served and how frequently? no.it is not served eggs, fruits etc in this school
4 Monitoring:
4.1
Whether Regularity, wholesomeness and over-all
quality of mid-day meal served to children is being
monitored on daily basis, if yes, then by whom?
4.2
Whether Cleanliness in cooking, serving and
consumption of mid-day meal is being monitored on
daily basis, if yes then by whom?
yes ,it is monitering by school principal & teachers and superviser of
mead day meal scheam
4.3Whether timely procurement of Ingredients, fuel, etc.
of good quality is monitored on weekly basis?yes ,it is monitering by superviser of mead day meal scheam
4.4
Whether Quantity of raw food material (each item)
taken out for cooking is recorded in register on daily
basis under signature of a designated monitoring
person?
yes
4.5
Whether raw material is inspected daily before being
put to use for cooking? Whether any register entry is
maintained on daily basis under signature of a
designated monitoring person?
yes, it is maintained by school principal & teachers and SMC member
5Infrastructure: Kitchen-cum-store/ Storage Bins/
Utensils/ water/ Fuel
5.1
Whether School/ Centre has pucca Kitchen-cum-Store
as per specification of para 4.2 r/w Ann. 9? If yes then
give size and other details of Kitchen and Store, both
separately.
5.2
Whether cooked food is procured from a centralized
kitchen? If yes, then give the distance of the
centralized kitchen from the school. How much time it
takes for the cooked food to reach the school and
whether it comes hot, in good and eatable condition?
yes,minimum 5 steps and 1 min distance and yes it is good and eatable
conditions.
SCHOOL VISE CHARTS
NAME OF STATE:-GUJARAT
NAME OF DISTRICT:-SURAT
NAME OF TALUKA:-MANDVI
SCHOOL NAME:- PRIMARY SCHOOL AAMALCHUNI
SCHOOL CODE:-24220514601
1 Total No. of Students enrolled of the school
Yes the food grains transported from FCI or supply and it is taken from
fair price shop
cooked meal, particularly addition of vegetables and supply of fruits,
eggs are ensured by superviser and teachers
yes ,it is monitering by school principal & teachers
yes , the area of kitchen cum stor room is 7*15 foot including Storage
Bins/ Utensils/ water and gas.
-
5.3
What measures, if any, are being adopted to test and
ensure quality and quantity of food In case food is
procured from a centralized kitchen?
yes,quantity and quality of food mesured by school principal & teachers
and through by COI gaideline
5.4Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.yes,3 bins are given 25kg,50kg and 100 kgs.
5.5Whether the School/ Centre has Cooking Utensils? If
yes, give their number and size.yes, total Cooking Utensils are -22
5.6
Whether the School/ Centre has Utensils for children
to have food(plate, glass, bowl, spoon, one each per
child)
yes,per child is 5 utensils
5.7Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.yes , two children one handwash per month
5.8Whether the School/ Centre has proper arrangement
for Pure drinking water?yes, RO facilits and under water tank
5.9
Whether the School/ Centre has proper arrangement
for clean water for washing vegetables, pulses, grains
and cleaning used utensils?
yes
5.1
Whether the School/ Centre has a suitable and child
friendly eating place, say a dining room or veranda? If
yes, give its size and other details for arrangements for
light and air.
yes,taking meal at school veranda and size is 5*20 foot and no light
5.11
Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene,
etc.].
by gas
5.12Reason for not using gas based cooking and proposal
to convert.no any reasons
6 Infrastructure: Capacity Building:
6.1Details of Plan to train Teachers and organizers/
cooks/ helpers?
6.2
Are VECs (Village Education Committees), SMCs
(Steering and Monitoring Committee), MTAs (Mothers-
Teachers Association), etc. oriented for effective
implementation through their close supervision?
yes
7 Role of Teachers:
7.1Details of orienting Teachers regarding their role in the
Scheme?to handel whole procedure of mid day meal scheme in the school
7.2
Has a training module been developed in 20 days in-
service training for teachers under SSA (Sarva Siksha
Abhiyaan)? Details of Teacher training conducted in
this regard.
yes,training module has been provided in the school.training details like
cook cum helpers teachers and other activity training
7.3
Whether teachers are using the scheme to educate
children about hygiene, discipline, social equity,
conservation of water, etc.
yes.
8 Cooks :
8.1
Who is cooking the meal? (Please give breakup)
(i) Cooks/helpers engaged by the Department/Village
Panchayat
(ii) Self-Help Groups
(iii) NGOs
(iv) Mothers Groups
(v) Any other
by cooks helpers engaged by the department/village panchayat
8.2
Where NGOs are involved, it may be specified whether
their selection is in accordance with the guidelines of
MDM Scheme.
Total No. of Organizers, Cooks & helpers :
no
8.3 Total No. of Organizers, Cooks & helpers : supervisers-1
coock cum helpers-1 helper-
1
8.4
Are cooks/ helpers given training (atleast 15 days) on
cleanliness, personal hygiene, cleaning of cooking
area, cleaning and washing of food grains, etc. before
using, and good practices of cooking, prior to
employing/ deploying them on the job for preparing
Mid day Meal for children
yes
8.5Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.yes
it is provided regularly in BRC center
-
8.6
Who is engaging the cook? How they are appointed
and what is the mechanism for ensuring
accountability? Are there any norms?
appointed by block level and the mechanism is followd by
govt,guideline no any other norms
8.7Have Self-Help Groups been tapped for the
programme? [If not, constraints in this regard]no
9 Steering-cum-Monitoring Committees:
9.1
Whether Steering-cum-Monitoring Committees
constituted at District and block level and whether
regular meetings are held, frequency of meetings?
10Mobilization of mothers/ representatives of local
bodies:
10.1
What are the steps taken to involve mothers/
representatives of local bodies/ Gram Panchayats/
Gram Sabhas, etc., taking turns to supervise
preparation of meals and feeding of children. What is
the effect of this initiative?
10.2 What are the mechanisms for monitoring the Scheme? the mechanisum are like suggestions by students perents,by SMC
members,by gun utsav officers,on the independent day etc.
10.3
Whether quarterly assessment of the programme
through District Institutes of Education & Trainings has
begun?
Yes
11 External evaluation of the programme :
11.1
Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the
study?
yes every 3 months it is taking by districts leval as well as block level.
Yes
No
-
SR.NO QUESTION STATUSREMARKS IF
ANY
Primary=124
Uper primary=82
total=206
2 Food Grains:
2.1Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
2.2
What are the arrangements for transporting food
grainsfrom FCI godown/ Fair Price Shop to School to
ensure that the actual quality and quantity as supplied
by these agencies reaches to the school store room?
food grains are transporting from FCI go down to pandit din dayalshop
by truck and pandit din dayal shop school by auto
3 Cooking of Meal:
3.1How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
3.2
How is the calorific value [450 calories and 12 gms. of
protein to every child at primary level & 700 calories
and 20 gms. of protein to every child at upper primary
level] ensured?
the calorific value [450 calories and 12 gms. of protein to every child at
primary level & 700 calories and 20 gms. of protein to every child at
upper primary level] ensured by super visers,teachers and BAC home
science (health dept)
3.3What is the system of assessing the nutritional value of
the meal under MDM Scheme?
the system of assessing the nutritional value of the meal under MDM
Scheme is done by bac home scince and sample of food is taking by BAC
home scince and is tasting by autorational expert from food &
nutritional dep.
3.4Who is planning the weekly menu? Is the weekly menu
displayed in the school?
the weekly menu is at district level and disply by superviser under mid
day meal scheam
3.5
Have any nutritional experts been involved in planning
and evaluation of menus and quality of food served
under the programme?
yes, nutritional experts been involved in planning and evaluation of
menus and quality of food served under the programme
3.6
Is there any standard prescription to include minimum
quantity of vegetables, dal/lentils? How its
implementation is ensured?
yes, there any standard prescription to include minimum quantity of
vegetables, dal/lentils throughs as per govt of india given guidelines its
implimentation is also ansured by as per govt of india given guidelines.
3.7 Are eggs, fruits etc. being served and how frequently? no.it is not served eggs, fruits etc in this school
4 Monitoring:
4.1
Whether Regularity, wholesomeness and over-all
quality of mid-day meal served to children is being
monitored on daily basis, if yes, then by whom?
4.2
Whether Cleanliness in cooking, serving and
consumption of mid-day meal is being monitored on
daily basis, if yes then by whom?
yes ,it is monitering by school principal & teachers and superviser of
mead day meal scheam
4.3Whether timely procurement of Ingredients, fuel, etc.
of good quality is monitored on weekly basis?yes ,it is monitering by superviser of mead day meal scheam
4.4
Whether Quantity of raw food material (each item)
taken out for cooking is recorded in register on daily
basis under signature of a designated monitoring
person?
yes
4.5
Whether raw material is inspected daily before being
put to use for cooking? Whether any register entry is
maintained on daily basis under signature of a
designated monitoring person?
yes, it is maintained by school principal & teachers and SMC member
5Infrastructure: Kitchen-cum-store/ Storage Bins/
Utensils/ water/ Fuel
5.1
Whether School/ Centre has pucca Kitchen-cum-Store
as per specification of para 4.2 r/w Ann. 9? If yes then
give size and other details of Kitchen and Store, both
separately.
5.2
Whether cooked food is procured from a centralized
kitchen? If yes, then give the distance of the
centralized kitchen from the school. How much time it
takes for the cooked food to reach the school and
whether it comes hot, in good and eatable condition?
yes,minimum 5 steps and 1 min distance and yes it is good and eatable
conditions.
SCHOOL VISE CHARTS
NAME OF STATE:-GUJARAT
NAME OF DISTRICT:-SURAT
NAME OF TALUKA:-MANDVI
SCHOOL NAME:- PRIMARY WITH UPER PRIMARY SCHOOL AMALSADI -1
SCHOOL CODE:-24220512501
1 Total No. of Students enrolled of the school
Yes the food grains transported from FCI or supply and it is taken from
fair price shop
cooked meal, particularly addition of vegetables and supply of fruits,
eggs are ensured by superviser and teachers
yes ,it is monitering by school principal & teachers
yes , the area of kitchen cum stor room is 7*15 foot including Storage
Bins/ Utensils/ water and gas.
-
5.3
What measures, if any, are being adopted to test and
ensure quality and quantity of food In case food is
procured from a centralized kitchen?
yes,quantity and quality of food mesured by school principal & teachers
and through by COI gaideline
5.4Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.yes,3 bins are given 25kg,50kg and 100 kgs.
5.5Whether the School/ Centre has Cooking Utensils? If
yes, give their number and size.yes, total Cooking Utensils are -46
5.6
Whether the School/ Centre has Utensils for children
to have food(plate, glass, bowl, spoon, one each per
child)
yes,per child is 5 utensils
5.7Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.yes , two children one handwash per month
5.8Whether the School/ Centre has proper arrangement
for Pure drinking water?yes, RO facilits and under water tank
5.9
Whether the School/ Centre has proper arrangement
for clean water for washing vegetables, pulses, grains
and cleaning used utensils?
yes
5.1
Whether the School/ Centre has a suitable and child
friendly eating place, say a dining room or veranda? If
yes, give its size and other details for arrangements for
light and air.
yes,taking meal at school veranda and size is 5*20 foot and no light
5.11
Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene,
etc.].
by gas
5.12Reason for not using gas based cooking and proposal
to convert.no any reasons
6 Infrastructure: Capacity Building:
6.1Details of Plan to train Teachers and organizers/
cooks/ helpers?
6.2
Are VECs (Village Education Committees), SMCs
(Steering and Monitoring Committee), MTAs (Mothers-
Teachers Association), etc. oriented for effective
implementation through their close supervision?
yes
7 Role of Teachers:
7.1Details of orienting Teachers regarding their role in the
Scheme?to handel whole procedure of mid day meal scheme in the school
7.2
Has a training module been developed in 20 days in-
service training for teachers under SSA (Sarva Siksha
Abhiyaan)? Details of Teacher training conducted in
this regard.
yes,training module has been provided in the school.training details like
cook cum helpers teachers and other activity training
7.3
Whether teachers are using the scheme to educate
children about hygiene, discipline, social equity,
conservation of water, etc.
yes.
8 Cooks :
8.1
Who is cooking the meal? (Please give breakup)
(i) Cooks/helpers engaged by the Department/Village
Panchayat
(ii) Self-Help Groups
(iii) NGOs
(iv) Mothers Groups
(v) Any other
by cooks helpers engaged by the department/village panchayat
8.2
Where NGOs are involved, it may be specified whether
their selection is in accordance with the guidelines of
MDM Scheme.
Total No. of Organizers, Cooks & helpers :
no
8.3 Total No. of Organizers, Cooks & helpers : supervisers-1
coock cum helpers-1 helper-
1
8.4
Are cooks/ helpers given training (atleast 15 days) on
cleanliness, personal hygiene, cleaning of cooking
area, cleaning and washing of food grains, etc. before
using, and good practices of cooking, prior to
employing/ deploying them on the job for preparing
Mid day Meal for children
yes
8.5Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.yes
it is provided regularly in BRC center
-
8.6
Who is engaging the cook? How they are appointed
and what is the mechanism for ensuring
accountability? Are there any norms?
appointed by block level and the mechanism is followd by
govt,guideline no any other norms
8.7Have Self-Help Groups been tapped for the
programme? [If not, constraints in this regard]no
9 Steering-cum-Monitoring Committees:
9.1
Whether Steering-cum-Monitoring Committees
constituted at District and block level and whether
regular meetings are held, frequency of meetings?
10Mobilization of mothers/ representatives of local
bodies:
10.1
What are the steps taken to involve mothers/
representatives of local bodies/ Gram Panchayats/
Gram Sabhas, etc., taking turns to supervise
preparation of meals and feeding of children. What is
the effect of this initiative?
10.2 What are the mechanisms for monitoring the Scheme? the mechanisum are like suggestions by students perents,by SMC
members,by gun utsav officers,on the independent day etc.
10.3
Whether quarterly assessment of the programme
through District Institutes of Education & Trainings has
begun?
Yes
11 External evaluation of the programme :
11.1
Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the
study?
yes every 3 months it is taking by districts leval as well as block level.
Yes
No
-
SR.NO QUESTION STATUSREMARKS IF
ANY
Primary=29
Uper primary=
total=29
2 Food Grains:
2.1Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
2.2
What are the arrangements for transporting food
grainsfrom FCI godown/ Fair Price Shop to School to
ensure that the actual quality and quantity as supplied
by these agencies reaches to the school store room?
food grains are transporting from FCI go down to pandit din dayalshop
by truck and pandit din dayal shop school by auto
3 Cooking of Meal:
3.1How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
3.2
How is the calorific value [450 calories and 12 gms. of
protein to every child at primary level & 700 calories
and 20 gms. of protein to every child at upper primary
level] ensured?
the calorific value [450 calories and 12 gms. of protein to every child at
primary level & 700 calories and 20 gms. of protein to every child at
upper primary level] ensured by super visers,teachers and BAC home
science (health dept)
3.3What is the system of assessing the nutritional value of
the meal under MDM Scheme?
the system of assessing the nutritional value of the meal under MDM
Scheme is done by bac home scince and sample of food is taking by BAC
home scince and is tasting by autorational expert from food &
nutritional dep.
3.4Who is planning the weekly menu? Is the weekly menu
displayed in the school?
the weekly menu is at district level and disply by superviser under mid
day meal scheam
3.5
Have any nutritional experts been involved in planning
and evaluation of menus and quality of food served
under the programme?
yes, nutritional experts been involved in planning and evaluation of
menus and quality of food served under the programme
3.6
Is there any standard prescription to include minimum
quantity of vegetables, dal/lentils? How its
implementation is ensured?
yes, there any standard prescription to include minimum quantity of
vegetables, dal/lentils throughs as per govt of india given guidelines its
implimentation is also ansured by as per govt of india given guidelines.
3.7 Are eggs, fruits etc. being served and how frequently? no.it is not served eggs, fruits etc in this school
4 Monitoring:
4.1
Whether Regularity, wholesomeness and over-all
quality of mid-day meal served to children is being
monitored on daily basis, if yes, then by whom?
4.2
Whether Cleanliness in cooking, serving and
consumption of mid-day meal is being monitored on
daily basis, if yes then by whom?
yes ,it is monitering by school principal & teachers and superviser of
mead day meal scheam
4.3Whether timely procurement of Ingredients, fuel, etc.
of good quality is monitored on weekly basis?yes ,it is monitering by superviser of mead day meal scheam
4.4
Whether Quantity of raw food material (each item)
taken out for cooking is recorded in register on daily
basis under signature of a designated monitoring
person?
yes
4.5
Whether raw material is inspected daily before being
put to use for cooking? Whether any register entry is
maintained on daily basis under signature of a
designated monitoring person?
yes, it is maintained by school principal & teachers and SMC member
5Infrastructure: Kitchen-cum-store/ Storage Bins/
Utensils/ water/ Fuel
5.1
Whether School/ Centre has pucca Kitchen-cum-Store
as per specification of para 4.2 r/w Ann. 9? If yes then
give size and other details of Kitchen and Store, both
separately.
5.2
Whether cooked food is procured from a centralized
kitchen? If yes, then give the distance of the
centralized kitchen from the school. How much time it
takes for the cooked food to reach the school and
whether it comes hot, in good and eatable condition?
yes,minimum 5 steps and 1 min distance and yes it is good and eatable
conditions.
SCHOOL VISE CHARTS
NAME OF STATE:-GUJARAT
NAME OF DISTRICT:-SURAT
NAME OF TALUKA:-MANDVI
SCHOOL NAME:- PRIMARY SCHOOL AMALSADI-2
SCHOOL CODE:-24220512502
1 Total No. of Students enrolled of the school
Yes the food grains transported from FCI or supply and it is taken from
fair price shop
cooked meal, particularly addition of vegetables and supply of fruits,
eggs are ensured by superviser and teachers
yes ,it is monitering by school principal & teachers
yes , the area of kitchen cum stor room is 7*15 foot including Storage
Bins/ Utensils/ water and gas.
-
5.3
What measures, if any, are being adopted to test and
ensure quality and quantity of food In case food is
procured from a centralized kitchen?
yes,quantity and quality of food mesured by school principal & teachers
and through by COI gaideline
5.4Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.yes,3 bins are given 25kg,50kg and 100 kgs.
5.5Whether the School/ Centre has Cooking Utensils? If
yes, give their number and size.yes, total Cooking Utensils are -26
5.6
Whether the School/ Centre has Utensils for children
to have food(plate, glass, bowl, spoon, one each per
child)
yes,per child is 5 utensils
5.7Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.yes , two children one handwash per month
5.8Whether the School/ Centre has proper arrangement
for Pure drinking water?yes, RO facilits and under water tank
5.9
Whether the School/ Centre has proper arrangement
for clean water for washing vegetables, pulses, grains
and cleaning used utensils?
yes
5.1
Whether the School/ Centre has a suitable and child
friendly eating place, say a dining room or veranda? If
yes, give its size and other details for arrangements for
light and air.
yes,taking meal at school veranda and size is 5*20 foot and no light
5.11
Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene,
etc.].
by gas
5.12Reason for not using gas based cooking and proposal
to convert.no any reasons
6 Infrastructure: Capacity Building:
6.1Details of Plan to train Teachers and organizers/
cooks/ helpers?
6.2
Are VECs (Village Education Committees), SMCs
(Steering and Monitoring Committee), MTAs (Mothers-
Teachers Association), etc. oriented for effective
implementation through their close supervision?
yes
7 Role of Teachers:
7.1Details of orienting Teachers regarding their role in the
Scheme?to handel whole procedure of mid day meal scheme in the school
7.2
Has a training module been developed in 20 days in-
service training for teachers under SSA (Sarva Siksha
Abhiyaan)? Details of Teacher training conducted in
this regard.
yes,training module has been provided in the school.training details like
cook cum helpers teachers and other activity training
7.3
Whether teachers are using the scheme to educate
children about hygiene, discipline, social equity,
conservation of water, etc.
yes.
8 Cooks :
8.1
Who is cooking the meal? (Please give breakup)
(i) Cooks/helpers engaged by the Department/Village
Panchayat
(ii) Self-Help Groups
(iii) NGOs
(iv) Mothers Groups
(v) Any other
by cooks helpers engaged by the department/village panchayat
8.2
Where NGOs are involved, it may be specified whether
their selection is in accordance with the guidelines of
MDM Scheme.
Total No. of Organizers, Cooks & helpers :
no
8.3 Total No. of Organizers, Cooks & helpers : supervisers-1
coock cum helpers-1 helper-
1
8.4
Are cooks/ helpers given training (atleast 15 days) on
cleanliness, personal hygiene, cleaning of cooking
area, cleaning and washing of food grains, etc. before
using, and good practices of cooking, prior to
employing/ deploying them on the job for preparing
Mid day Meal for children
yes
8.5Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.yes
it is provided regularly in BRC center
-
8.6
Who is engaging the cook? How they are appointed
and what is the mechanism for ensuring
accountability? Are there any norms?
appointed by block level and the mechanism is followd by
govt,guideline no any other norms
8.7Have Self-Help Groups been tapped for the
programme? [If not, constraints in this regard]no
9 Steering-cum-Monitoring Committees:
9.1
Whether Steering-cum-Monitoring Committees
constituted at District and block level and whether
regular meetings are held, frequency of meetings?
10Mobilization of mothers/ representatives of local
bodies:
10.1
What are the steps taken to involve mothers/
representatives of local bodies/ Gram Panchayats/
Gram Sabhas, etc., taking turns to supervise
preparation of meals and feeding of children. What is
the effect of this initiative?
10.2 What are the mechanisms for monitoring the Scheme? the mechanisum are like suggestions by students perents,by SMC
members,by gun utsav officers,on the independent day etc.
10.3
Whether quarterly assessment of the programme
through District Institutes of Education & Trainings has
begun?
Yes
11 External evaluation of the programme :
11.1
Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the
study?
yes every 3 months it is taking by districts leval as well as block level.
Yes
No
-
SR.NO QUESTION STATUSREMARKS IF
ANY
Primary=24
Uper primary=55
total=79
2 Food Grains:
2.1Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
2.2
What are the arrangements for transporting food
grainsfrom FCI godown/ Fair Price Shop to School to
ensure that the actual quality and quantity as supplied
by these agencies reaches to the school store room?
food grains are transporting from FCI go down to pandit din dayalshop
by truck and pandit din dayal shop school by auto
3 Cooking of Meal:
3.1How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
3.2
How is the calorific value [450 calories and 12 gms. of
protein to every child at primary level & 700 calories
and 20 gms. of protein to every child at upper primary
level] ensured?
the calorific value [450 calories and 12 gms. of protein to every child at
primary level & 700 calories and 20 gms. of protein to every child at
upper primary level] ensured by super visers,teachers and BAC home
science (health dept)
3.3What is the system of assessing the nutritional value of
the meal under MDM Scheme?
the system of assessing the nutritional value of the meal under MDM
Scheme is done by bac home scince and sample of food is taking by BAC
home scince and is tasting by autorational expert from food &
nutritional dep.
3.4Who is planning the weekly menu? Is the weekly menu
displayed in the school?
the weekly menu is at district level and disply by superviser under mid
day meal scheam
3.5
Have any nutritional experts been involved in planning
and evaluation of menus and quality of food served
under the programme?
yes, nutritional experts been involved in planning and evaluation of
menus and quality of food served under the programme
3.6
Is there any standard prescription to include minimum
quantity of vegetables, dal/lentils? How its
implementation is ensured?
yes, there any standard prescription to include minimum quantity of
vegetables, dal/lentils throughs as per govt of india given guidelines its
implimentation is also ansured by as per govt of india given guidelines.
3.7 Are eggs, fruits etc. being served and how frequently? no.it is not served eggs, fruits etc in this school
4 Monitoring:
4.1
Whether Regularity, wholesomeness and over-all
quality of mid-day meal served to children is being
monitored on daily basis, if yes, then by whom?
4.2
Whether Cleanliness in cooking, serving and
consumption of mid-day meal is being monitored on
daily basis, if yes then by whom?
yes ,it is monitering by school principal & teachers and superviser of
mead day meal scheam
4.3Whether timely procurement of Ingredients, fuel, etc.
of good quality is monitored on weekly basis?yes ,it is monitering by superviser of mead day meal scheam
4.4
Whether Quantity of raw food material (each item)
taken out for cooking is recorded in register on daily
basis under signature of a designated monitoring
person?
yes
4.5
Whether raw material is inspected daily before being
put to use for cooking? Whether any register entry is
maintained on daily basis under signature of a
designated monitoring person?
yes, it is maintained by school principal & teachers and SMC member
5Infrastructure: Kitchen-cum-store/ Storage Bins/
Utensils/ water/ Fuel
5.1
Whether School/ Centre has pucca Kitchen-cum-Store
as per specification of para 4.2 r/w Ann. 9? If yes then
give size and other details of Kitchen and Store, both
separately.
5.2
Whether cooked food is procured from a centralized
kitchen? If yes, then give the distance of the
centralized kitchen from the school. How much time it
takes for the cooked food to reach the school and
whether it comes hot, in good and eatable condition?
yes,minimum 5 steps and 1 min distance and yes it is good and eatable
conditions.
SCHOOL VISE CHARTS
NAME OF STATE:-GUJARAT
NAME OF DISTRICT:-SURAT
NAME OF TALUKA:-MANDVI
SCHOOL NAME:- PRIMARY WITH UPER PRIMARY SCHOOL AMBA ASHRAM
SCHOOL CODE:-24220509102
1 Total No. of Students enrolled of the school
Yes the food grains transported from FCI or supply and it is taken from
fair price shop
cooked meal, particularly addition of vegetables and supply of fruits,
eggs are ensured by superviser and teachers
yes ,it is monitering by school principal & teachers
yes , the area of kitchen cum stor room is 7*15 foot including Storage
Bins/ Utensils/ water and gas.
-
5.3
What measures, if any, are being adopted to test and
ensure quality and quantity of food In case food is
procured from a centralized kitchen?
yes,quantity and quality of food mesured by school principal & teachers
and through by COI gaideline
5.4Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.yes,3 bins are given 25kg,50kg and 100 kgs.
5.5Whether the School/ Centre has Cooking Utensils? If
yes, give their number and size.yes, total Cooking Utensils are -78
5.6
Whether the School/ Centre has Utensils for children
to have food(plate, glass, bowl, spoon, one each per
child)
yes,per child is 5 utensils
5.7Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.yes , two children one handwash per month
5.8Whether the School/ Centre has proper arrangement
for Pure drinking water?yes, RO facilits and under water tank
5.9
Whether the School/ Centre has proper arrangement
for clean water for washing vegetables, pulses, grains
and cleaning used utensils?
yes
5.1
Whether the School/ Centre has a suitable and child
friendly eating place, say a dining room or veranda? If
yes, give its size and other details for arrangements for
light and air.
yes,taking meal at school veranda and size is 5*20 foot and no light
5.11
Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene,
etc.].
by gas
5.12Reason for not using gas based cooking and proposal
to convert.no any reasons
6 Infrastructure: Capacity Building:
6.1Details of Plan to train Teachers and organizers/
cooks/ helpers?
6.2
Are VECs (Village Education Committees), SMCs
(Steering and Monitoring Committee), MTAs (Mothers-
Teachers Association), etc. oriented for effective
implementation through their close supervision?
yes
7 Role of Teachers:
7.1Details of orienting Teachers regarding their role in the
Scheme?to handel whole procedure of mid day meal scheme in the school
7.2
Has a training module been developed in 20 days in-
service training for teachers under SSA (Sarva Siksha
Abhiyaan)? Details of Teacher training conducted in
this regard.
yes,training module has been provided in the school.training details like
cook cum helpers teachers and other activity training
7.3
Whether teachers are using the scheme to educate
children about hygiene, discipline, social equity,
conservation of water, etc.
yes.
8 Cooks :
8.1
Who is cooking the meal? (Please give breakup)
(i) Cooks/helpers engaged by the Department/Village
Panchayat
(ii) Self-Help Groups
(iii) NGOs
(iv) Mothers Groups
(v) Any other
by cooks helpers engaged by the department/village panchayat
8.2
Where NGOs are involved, it may be specified whether
their selection is in accordance with the guidelines of
MDM Scheme.
Total No. of Organizers, Cooks & helpers :
no
8.3 Total No. of Organizers, Cooks & helpers : supervisers-1
coock cum helpers-1 helper-
1
8.4
Are cooks/ helpers given training (atleast 15 days) on
cleanliness, personal hygiene, cleaning of cooking
area, cleaning and washing of food grains, etc. before
using, and good practices of cooking, prior to
employing/ deploying them on the job for preparing
Mid day Meal for children
yes
8.5Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.yes
it is provided regularly in BRC center
-
8.6
Who is engaging the cook? How they are appointed
and what is the mechanism for ensuring
accountability? Are there any norms?
appointed by block level and the mechanism is followd by
govt,guideline no any other norms
8.7Have Self-Help Groups been tapped for the
programme? [If not, constraints in this regard]no
9 Steering-cum-Monitoring Committees:
9.1
Whether Steering-cum-Monitoring Committees
constituted at District and block level and whether
regular meetings are held, frequency of meetings?
10Mobilization of mothers/ representatives of local
bodies:
10.1
What are the steps taken to involve mothers/
representatives of local bodies/ Gram Panchayats/
Gram Sabhas, etc., taking turns to supervise
preparation of meals and feeding of children. What is
the effect of this initiative?
10.2 What are the mechanisms for monitoring the Scheme? the mechanisum are like suggestions by students perents,by SMC
members,by gun utsav officers,on the independent day etc.
10.3
Whether quarterly assessment of the programme
through District Institutes of Education & Trainings has
begun?
Yes
11 External evaluation of the programme :
11.1
Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the
study?
yes every 3 months it is taking by districts leval as well as block level.
Yes
No
-
SR.NO QUESTION STATUSREMARKS IF
ANY
Primary=8
Uper primary=
total=8
2 Food Grains:
2.1Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
2.2
What are the arrangements for transporting food
grainsfrom FCI godown/ Fair Price Shop to School to
ensure that the actual quality and quantity as supplied
by these agencies reaches to the school store room?
food grains are transporting from FCI go down to pandit din dayalshop
by truck and pandit din dayal shop school by auto
3 Cooking of Meal:
3.1How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
3.2
How is the calorific value [450 calories and 12 gms. of
protein to every child at primary level & 700 calories
and 20 gms. of protein to every child at upper primary
level] ensured?
the calorific value [450 calories and 12 gms. of protein to every child at
primary level & 700 calories and 20 gms. of protein to every child at
upper primary level] ensured by super visers,teachers and BAC home
science (health dept)
3.3What is the system of assessing the nutritional value of
the meal under MDM Scheme?
the system of assessing the nutritional value of the meal under MDM
Scheme is done by bac home scince and sample of food is taking by BAC
home scince and is tasting by autorational expert from food &
nutritional dep.
3.4Who is planning the weekly menu? Is the weekly menu
displayed in the school?
the weekly menu is at district level and disply by superviser under mid
day meal scheam
3.5
Have any nutritional experts been involved in planning
and evaluation of menus and quality of food served
under the programme?
yes, nutritional experts been involved in planning and evaluation of
menus and quality of food served under the programme
3.6
Is there any standard prescription to include minimum
quantity of vegetables, dal/lentils? How its
implementation is ensured?
yes, there any standard prescription to include minimum quantity of
vegetables, dal/lentils throughs as per govt of india given guidelines its
implimentation is also ansured by as per govt of india given guidelines.
3.7 Are eggs, fruits etc. being served and how frequently? no.it is not served eggs, fruits etc in this school
4 Monitoring:
4.1
Whether Regularity, wholesomeness and over-all
quality of mid-day meal served to children is being
monitored on daily basis, if yes, then by whom?
4.2
Whether Cleanliness in cooking, serving and
consumption of mid-day meal is being monitored on
daily basis, if yes then by whom?
yes ,it is monitering by school principal & teachers and superviser of
mead day meal scheam
4.3Whether timely procurement of Ingredients, fuel, etc.
of good quality is monitored on weekly basis?yes ,it is monitering by superviser of mead day meal scheam
4.4
Whether Quantity of raw food material (each item)
taken out for cooking is recorded in register on daily
basis under signature of a designated monitoring
person?
yes
4.5
Whether raw material is inspected daily before being
put to use for cooking? Whether any register entry is
maintained on daily basis under signature of a
designated monitoring person?
yes, it is maintained by school principal & teachers and SMC member
5Infrastructure: Kitchen-cum-store/ Storage Bins/
Utensils/ water/ Fuel
5.1
Whether School/ Centre has pucca Kitchen-cum-Store
as per specification of para 4.2 r/w Ann. 9? If yes then
give size and other details of Kitchen and Store, both
separately.
5.2
Whether cooked food is procured from a centralized
kitchen? If yes, then give the distance of the
centralized kitchen from the school. How much time it
takes for the cooked food to reach the school and
whether it comes hot, in good and eatable condition?
yes,minimum 5 steps and 1 min distance and yes it is good and eatable
conditions.
SCHOOL VISE CHARTS
NAME OF STATE:-GUJARAT
NAME OF DISTRICT:-SURAT
NAME OF TALUKA:-MANDVI
SCHOOL NAME:- PRIMARY SCHOOL AMBA GODAUN
SCHOOL CODE:-24220509103
1 Total No. of Students enrolled of the school
Yes the food grains transported from FCI or supply and it is taken from
fair price shop
cooked meal, particularly addition of vegetables and supply of fruits,
eggs are ensured by superviser and teachers
yes ,it is monitering by school principal & teachers
yes , the area of kitchen cum stor room is 7*15 foot including Storage
Bins/ Utensils/ water and gas.
-
5.3
What measures, if any, are being adopted to test and
ensure quality and quantity of food In case food is
procured from a centralized kitchen?
yes,quantity and quality of food mesured by school principal & teachers
and through by COI gaideline
5.4Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.yes,3 bins are given 25kg,50kg and 100 kgs.
5.5Whether the School/ Centre has Cooking Utensils? If
yes, give their number and size.yes, total Cooking Utensils are -28
5.6
Whether the School/ Centre has Utensils for children
to have food(plate, glass, bowl, spoon, one each per
child)
yes,per child is 5 utensils
5.7Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.yes , two children one handwash per month
5.8Whether the School/ Centre has proper arrangement
for Pure drinking water?yes, RO facilits and under water tank
5.9
Whether the School/ Centre has proper arrangement
for clean water for washing vegetables, pulses, grains
and cleaning used utensils?
yes
5.1
Whether the School/ Centre has a suitable and child
friendly eating place, say a dining room or veranda? If
yes, give its size and other details for arrangements for
light and air.
yes,taking meal at school veranda and size is 5*20 foot and no light
5.11
Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene,
etc.].
by gas
5.12Reason for not using gas based cooking and proposal
to convert.no any reasons
6 Infrastructure: Capacity Building:
6.1Details of Plan to train Teachers and organizers/
cooks/ helpers?
6.2
Are VECs (Village Education Committees), SMCs
(Steering and Monitoring Committee), MTAs (Mothers-
Teachers Association), etc. oriented for effective
implementation through their close supervision?
yes
7 Role of Teachers:
7.1Details of orienting Teachers regarding their role in the
Scheme?to handel whole procedure of mid day meal scheme in the school
7.2
Has a training module been developed in 20 days in-
service training for teachers under SSA (Sarva Siksha
Abhiyaan)? Details of Teacher training conducted in
this regard.
yes,training module has been provided in the school.training details like
cook cum helpers teachers and other activity training
7.3
Whether teachers are using the scheme to educate
children about hygiene, discipline, social equity,
conservation of water, etc.
yes.
8 Cooks :
8.1
Who is cooking the meal? (Please give breakup)
(i) Cooks/helpers engaged by the Department/Village
Panchayat
(ii) Self-Help Groups
(iii) NGOs
(iv) Mothers Groups
(v) Any other
by cooks helpers engaged by the department/village panchayat
8.2
Where NGOs are involved, it may be specified whether
their selection is in accordance with the guidelines of
MDM Scheme.
Total No. of Organizers, Cooks & helpers :
no
8.3 Total No. of Organizers, Cooks & helpers : supervisers-1
coock cum helpers-1 helper-
1
8.4
Are cooks/ helpers given training (atleast 15 days) on
cleanliness, personal hygiene, cleaning of cooking
area, cleaning and washing of food grains, etc. before
using, and good practices of cooking, prior to
employing/ deploying them on the job for preparing
Mid day Meal for children
yes
8.5Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.yes
it is provided regularly in BRC center
-
8.6
Who is engaging the cook? How they are appointed
and what is the mechanism for ensuring
accountability? Are there any norms?
appointed by block level and the mechanism is followd by
govt,guideline no any other norms
8.7Have Self-Help Groups been tapped for the
programme? [If not, constraints in this regard]no
9 Steering-cum-Monitoring Committees:
9.1
Whether Steering-cum-Monitoring Committees
constituted at District and block level and whether
regular meetings are held, frequency of meetings?
10Mobilization of mothers/ representatives of local
bodies:
10.1
What are the steps taken to involve mothers/
representatives of local bodies/ Gram Panchayats/
Gram Sabhas, etc., taking turns to supervise
preparation of meals and feeding of children. What is
the effect of this initiative?
10.2 What are the mechanisms for monitoring the Scheme? the mechanisum are like suggestions by students perents,by SMC
members,by gun utsav officers,on the independent day etc.
10.3
Whether quarterly assessment of the programme
through District Institutes of Education & Trainings has
begun?
Yes
11 External evaluation of the programme :
11.1
Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the
study?
yes every 3 months it is taking by districts leval as well as block level.
Yes
No
-
SR.NO QUESTION STATUSREMARKS IF
ANY
Primary=48
Uper primary=
total=48
2 Food Grains:
2.1Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
2.2
What are the arrangements for transporting food
grainsfrom FCI godown/ Fair Price Shop to School to
ensure that the actual quality and quantity as supplied
by these agencies reaches to the school store room?
food grains are transporting from FCI go down to pandit din dayalshop
by truck and pandit din dayal shop school by auto
3 Cooking of Meal:
3.1How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
3.2
How is the calorific value [450 calories and 12 gms. of
protein to every child at primary level & 700 calories
and 20 gms. of protein to every child at upper primary
level] ensured?
the calorific value [450 calories and 12 gms. of protein to every child at
primary level & 700 calories and 20 gms. of protein to every child at
upper primary level] ensured by super visers,teachers and BAC home
science (health dept)
3.3What is the system of assessing the nutritional value of
the meal under MDM Scheme?
the system of assessing the nutritional value of the meal under MDM
Scheme is done by bac home scince and sample of food is taking by BAC
home scince and is tasting by autorational expert from food &
nutritional dep.
3.4Who is planning the weekly menu? Is the weekly menu
displayed in the school?
the weekly menu is at district level and disply by superviser under mid
day meal scheam
3.5
Have any nutritional experts been involved in planning
and evaluation of menus and quality of food served
under the programme?
yes, nutritional experts been involved in planning and evaluation of
menus and quality of food served under the programme
3.6
Is there any standard prescription to include minimum
quantity of vegetables, dal/lentils? How its
implementation is ensured?
yes, there any standard prescription to include minimum quantity of
vegetables, dal/lentils throughs as per govt of india given guidelines its
implimentation is also ansured by as per govt of india given guidelines.
3.7 Are eggs, fruits etc. being served and how frequently? no.it is not served eggs, fruits etc in this school
4 Monitoring:
4.1
Whether Regularity, wholesomeness and over-all
quality of mid-day meal served to children is being
monitored on daily basis, if yes, then by whom?
4.2
Whether Cleanliness in cooking, serving and
consumption of mid-day meal is being monitored on
daily basis, if yes then by whom?
yes ,it is monitering by school principal & teachers and superviser of
mead day meal scheam
4.3Whether timely procurement of Ingredients, fuel, etc.
of good quality is monitored on weekly basis?yes ,it is monitering by superviser of mead day meal scheam
4.4
Whether Quantity of raw food material (each item)
taken out for cooking is recorded in register on daily
basis under signature of a designated monitoring
person?
yes
4.5
Whether raw material is inspected daily before being
put to use for cooking? Whether any register entry is
maintained on daily basis under signature of a
designated monitoring person?
yes, it is maintained by school principal & teachers and SMC member
5Infrastructure: Kitchen-cum-store/ Storage Bins/
Utensils/ water/ Fuel
5.1
Whether School/ Centre has pucca Kitchen-cum-Store
as per specification of para 4.2 r/w Ann. 9? If yes then
give size and other details of Kitchen and Store, both
separately.
5.2
Whether cooked food is procured from a centralized
kitchen? If yes, then give the distance of the
centralized kitchen from the school. How much time it
takes for the cooked food to reach the school and
whether it comes hot, in good and eatable condition?
yes,minimum 5 steps and 1 min distance and yes it is good and eatable
conditions.
SCHOOL VISE CHARTS
NAME OF STATE:-GUJARAT
NAME OF DISTRICT:-SURAT
NAME OF TALUKA:-MANDVI
SCHOOL NAME:- PRIMARY SCHOOL AMBA MUKHY
SCHOOL CODE:-24220509101
1 Total No. of Students enrolled of the school
Yes the food grains transported from FCI or supply and it is taken from
fair price shop
cooked meal, particularly addition of vegetables and supply of fruits,
eggs are ensured by superviser and teachers
yes ,it is monitering by school principal & teachers
yes , the area of kitchen cum stor room is 7*15 foot including Storage
Bins/ Utensils/ water and gas.
-
5.3
What measures, if any, are being adopted to test and
ensure quality and quantity of food In case food is
procured from a centralized kitchen?
yes,quantity and quality of food mesured by school principal & teachers
and through by COI gaideline
5.4Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.yes,3 bins are given 25kg,50kg and 100 kgs.
5.5Whether the School/ Centre has Cooking Utensils? If
yes, give their number and size.yes, total Cooking Utensils are -45
5.6
Whether the School/ Centre has Utensils for children
to have food(plate, glass, bowl, spoon, one each per
child)
yes,per child is 5 utensils
5.7Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.yes , two children one handwash per month
5.8Whether the School/ Centre has proper arrangement
for Pure drinking water?yes, RO facilits and under water tank
5.9
Whether the School/ Centre has proper arrangement
for clean water for washing vegetables, pulses, grains
and cleaning used utensils?
yes
5.1
Whether the School/ Centre has a suitable and child
friendly eating place, say a dining room or veranda? If
yes, give its size and other details for arrangements for
light and air.
yes,taking meal at school veranda and size is 5*20 foot and no light
5.11
Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene,
etc.].
by gas
5.12Reason for not using gas based cooking and proposal
to convert.no any reasons
6 Infrastructure: Capacity Building:
6.1Details of Plan to train Teachers and organizers/
cooks/ helpers?
6.2
Are VECs (Village Education Committees), SMCs
(Steering and Monitoring Committee), MTAs (Mothers-
Teachers Association), etc. oriented for effective
implementation through their close supervision?
yes
7 Role of Teachers:
7.1Details of orienting Teachers regarding their role in the
Scheme?to handel whole procedure of mid day meal scheme in the school
7.2
Has a training module been developed in 20 days in-
service training for teachers under SSA (Sarva Siksha
Abhiyaan)? Details of Teacher training conducted in
this regard.
yes,training module has been provided in the school.training details like
cook cum helpers teachers and other activity training
7.3
Whether teachers are using the scheme to educate
children about hygiene, discipline, social equity,
conservation of water, etc.
yes.
8 Cooks :
8.1
Who is cooking the meal? (Please give breakup)
(i) Cooks/helpers engaged by the Department/Village
Panchayat
(ii) Self-Help Groups
(iii) NGOs
(iv) Mothers Groups
(v) Any other
by cooks helpers engaged by the department/village panchayat
8.2
Where NGOs are involved, it may be specified whether
their selection is in accordance with the guidelines of
MDM Scheme.
Total No. of Organizers, Cooks & helpers :
no
8.3 Total No. of Organizers, Cooks & helpers : supervisers-1
coock cum helpers-1 helper-
1
8.4
Are cooks/ helpers given training (atleast 15 days) on
cleanliness, personal hygiene, cleaning of cooking
area, cleaning and washing of food grains, etc. before
using, and good practices of cooking, prior to
employing/ deploying them on the job for preparing
Mid day Meal for children
yes
8.5Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.yes
it is provided regularly in BRC center
-
8.6
Who is engaging the cook? How they are appointed
and what is the mechanism for ensuring
accountability? Are there any norms?
appointed by block level and the mechanism is followd by
govt,guideline no any other norms
8.7Have Self-Help Groups been tapped for the
programme? [If not, constraints in this regard]no
9 Steering-cum-Monitoring Committees:
9.1
Whether Steering-cum-Monitoring Committees
constituted at District and block level and whether
regular meetings are held, frequency of meetings?
10Mobilization of mothers/ representatives of local
bodies:
10.1
What are the steps taken to involve mothers/
representatives of local bodies/ Gram Panchayats/
Gram Sabhas, etc., taking turns to supervise
preparation of meals and feeding of children. What is
the effect of this initiative?
10.2 What are the mechanisms for monitoring the Scheme? the mechanisum are like suggestions by students perents,by SMC
members,by gun utsav officers,on the independent day etc.
10.3
Whether quarterly assessment of the programme
through District Institutes of Education & Trainings has
begun?
Yes
11 External evaluation of the programme :
11.1
Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the
study?
yes every 3 months it is taking by districts leval as well as block level.
Yes
No
-
SR.NO QUESTION STATUSREMARKS IF
ANY
Primary=12
Uper primary=
total=12
2 Food Grains:
2.1Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
2.2
What are the arrangements for transporting food
grainsfrom FCI godown/ Fair Price Shop to School to
ensure that the actual quality and quantity as supplied
by these agencies reaches to the school store room?
food grains are transporting from FCI go down to pandit din dayalshop
by truck and pandit din dayal shop school by auto
3 Cooking of Meal:
3.1How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
3.2
How is the calorific value [450 calories and 12 gms. of
protein to every child at primary level & 700 calories
and 20 gms. of protein to every child at upper primary
level] ensured?
the calorific value [450 calories and 12 gms. of protein to every child at
primary level & 700 calories and 20 gms. of protein to every child at
upper primary level] ensured by super visers,teachers and BAC home
science (health dept)
3.3What is the system of assessing the nutritional value of
the meal under MDM Scheme?
the system of assessing the nutritional value of the meal under MDM
Scheme is done by bac home scince and sample of food is taking by BAC
home scince and is tasting by autorational expert from food &
nutritional dep.
3.4Who is planning the weekly menu? Is the weekly menu
displayed in the school?
the weekly menu is at district level and disply by superviser under mid
day meal scheam
3.5
Have any nutritional experts been involved in planning
and evaluation of menus and quality of food served
under the programme?
yes, nutritional experts been involved in planning and evaluation of
menus and quality of food served under the programme
3.6
Is there any standard prescription to include minimum
quantity of vegetables, dal/lentils? How its
implementation is ensured?
yes, there any standard prescription to include minimum quantity of
vegetables, dal/lentils throughs as per govt of india given guidelines its
implimentation is also ansured by as per govt of india given guidelines.
3.7 Are eggs, fruits etc. being served and how frequently? no.it is not served eggs, fruits etc in this school
4 Monitoring:
4.1
Whether Regularity, wholesomeness and over-all
quality of mid-day meal served to children is being
monitored on daily basis, if yes, then by whom?
4.2
Whether Cleanliness in cooking, serving and
consumption of mid-day meal is being monitored on
daily basis, if yes then by whom?
yes ,it is monitering by school principal & teachers and superviser of
mead day meal scheam
4.3Whether timely procurement of Ingredients, fuel, etc.
of good quality is monitored on weekly basis?yes ,it is monitering by superviser of mead day meal scheam
4.4
Whether Quantity of raw food material (each item)
taken out for cooking is recorded in register on daily
basis under signature of a designated monitoring
person?
yes
4.5
Whether raw material is inspected daily before being
put to use for cooking? Whether any register entry is
maintained on daily basis under signature of a
designated monitoring person?
yes, it is maintained by school principal & teachers and SMC member
5Infrastructure: Kitchen-cum-store/ Storage Bins/
Utensils/ water/ Fuel
5.1
Whether School/ Centre has pucca Kitchen-cum-Store
as per specification of para 4.2 r/w Ann. 9? If yes then
give size and other details of Kitchen and Store, both
separately.
5.2
Whether cooked food is procured from a centralized
kitchen? If yes, then give the distance of the
centralized kitchen from the school. How much time it
takes for the cooked food to reach the school and
whether it comes hot, in good and eatable condition?
yes,minimum 5 steps and 1 min distance and yes it is good and eatable
conditions.
SCHOOL VISE CHARTS
NAME OF STATE:-GUJARAT
NAME OF DISTRICT:-SURAT
NAME OF TALUKA:-MANDVI
SCHOOL NAME:- PRIMARY SCHOOL AMBAPOR
SCHOOL CODE:-24220511501
1 Total No. of Students enrolled of the school
Yes the food grains transported from FCI or supply and it is taken from
fair price shop
cooked meal, particularly addition of vegetables and supply of fruits,
eggs are ensured by superviser and teachers
yes ,it is monitering by school principal & teachers
yes , the area of kitchen cum stor room is 7*15 foot including Storage
Bins/ Utensils/ water and gas.
-
5.3
What measures, if any, are being adopted to test and
ensure quality and quantity of food In case food is
procured from a centralized kitchen?
yes,quantity and quality of food mesured by school principal & teachers
and through by COI gaideline
5.4Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.yes,3 bins are given 25kg,50kg and 100 kgs.
5.5Whether the School/ Centre has Cooking Utensils? If
yes, give their number and size.yes, total Cooking Utensils are -23
5.6
Whether the School/ Centre has Utensils for children
to have food(plate, glass, bowl, spoon, one each per
child)
yes,per child is 5 utensils
5.7Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.yes , two children one handwash per month
5.8Whether the School/ Centre has proper arrangement
for Pure drinking water?yes, RO facilits and under water tank
5.9
Whether the School/ Centre has proper arrangement
for clean water for washing vegetables, pulses, grains
and cleaning used utensils?
yes
5.1
Whether the School/ Centre has a suitable and child
friendly eating place, say a dining room or veranda? If
yes, give its size and other details for arrangements for
light and air.
yes,taking meal at school veranda and size is 5*20 foot and no light
5.11
Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene,
etc.].
by gas
5.12Reason for not using gas based cooking and proposal
to convert.no any reasons
6 Infrastructure: Capacity Building:
6.1Details of Plan to train Teachers and organizers/
cooks/ helpers?
6.2
Are VECs (Village Education Committees), SMCs
(Steering and Monitoring Committee), MTAs (Mothers-
Teachers Association), etc. oriented for effective
implementation through their close supervision?
yes
7 Role of Teachers:
7.1Details of orienting Teachers regarding their role in the
Scheme?to handel whole procedure of mid day meal scheme in the school
7.2
Has a training module been developed in 20 days in-
service training for teachers under SSA (Sarva Siksha
Abhiyaan)? Details of Teacher training conducted in
this regard.
yes,training module has been provided in the school.training details like
cook cum helpers teachers and other activity training
7.3
Whether teachers are using the scheme to educate
children about hygiene, discipline, social equity,
conservation of water, etc.
yes.
8 Cooks :
8.1
Who is cooking the meal? (Please give breakup)
(i) Cooks/helpers engaged by the Department/Village
Panchayat
(ii) Self-Help Groups
(iii) NGOs
(iv) Mothers Groups
(v) Any other
by cooks helpers engaged by the department/village panchayat
8.2
Where NGOs are involved, it may be specified whether
their selection is in accordance with the guidelines of
MDM Scheme.
Total No. of Organizers, Cooks & helpers :
no
8.3 Total No. of Organizers, Cooks & helpers : supervisers-1
coock cum helpers-1 helper-
1
8.4
Are cooks/ helpers given training (atleast 15 days) on
cleanliness, personal hygiene, cleaning of cooking
area, cleaning and washing of food grains, etc. before
using, and good practices of cooking, prior to
employing/ deploying them on the job for preparing
Mid day Meal for children
yes
8.5Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.yes
it is provided regularly in BRC center
-
8.6
Who is engaging the cook? How they are appointed
and what is the mechanism for ensuring
accountability? Are there any norms?
appointed by block level and the mechanism is followd by
govt,guideline no any other norms
8.7Have Self-Help Groups been tapped for the
programme? [If not, constraints in this regard]no
9 Steering-cum-Monitoring Committees:
9.1
Whether Steering-cum-Monitoring Committees
constituted at District and block level and whether
regular meetings are held, frequency of meetings?
10Mobilization of mothers/ representatives of local
bodies:
10.1
What are the steps taken to involve mothers/
representatives of local bodies/ Gram Panchayats/
Gram Sabhas, etc., taking turns to supervise
preparation of meals and feeding of children. What is
the effect of this initiative?
10.2 What are the mechanisms for monitoring the Scheme? the mechanisum are like suggestions by students perents,by SMC
members,by gun utsav officers,on the independent day etc.
10.3
Whether quarterly assessment of the programme
through District Institutes of Education & Trainings has
begun?
Yes
11 External evaluation of the programme :
11.1
Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the
study?
yes every 3 months it is taking by districts leval as well as block level.
Yes
No
-
SR.NO QUESTION STATUSREMARKS IF
ANY
Primary=18
Uper primary=
total=18
2 Food Grains:
2.1Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
2.2
What are the arrangements for transporting food
grainsfrom FCI godown/ Fair Price Shop to School to
ensure that the actual quality and quantity as supplied
by these agencies reaches to the school store room?
food grains are transporting from FCI go down to pandit din dayalshop
by truck and pandit din dayal shop school by auto
3 Cooking of Meal:
3.1How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
3.2
How is the calorific value [450 calories and 12 gms. of
protein to every child at primary level & 700 calories
and 20 gms. of protein to every child at upper primary
level] ensured?
the calorific value [450 calories and 12 gms. of protein to every child at
primary level & 700 calories and 20 gms. of protein to every child at
upper primary level] ensured by super visers,teachers and BAC home
science (health dept)
3.3What is the system of assessing the nutritional value of
the meal under MDM Scheme?
the system of assessing the nutritional value of the meal under MDM
Scheme is done by bac home scince and sample of food is taking by BAC
home scince and is tasting by autorational expert from food &
nutritional dep.
3.4Who is planning the weekly menu? Is the weekly menu
displayed in the school?
the weekly menu is at district level and disply by superviser under mid
day meal scheam
3.5
Have any nutritional experts been involved in planning
and evaluation of menus and quality of food served
under the programme?
yes, nutritional experts been involved in planning and evaluation of
menus and quality of food served under the programme
3.6
Is there any standard prescription to include minimum
quantity of vegetables, dal/lentils? How its
implementation is ensured?
yes, there any standard prescription to include minimum quantity of
vegetables, dal/lentils throughs as per govt of india given guidelines its
implimentation is also ansured by as per govt of india given guidelines.
3.7 Are eggs, fruits etc. being served and how frequently? no.it is not served eggs, fruits etc in this school
4 Monitoring:
4.1
Whether Regularity, wholesomeness and over-all
quality of mid-day meal served to children is being
monitored on daily basis, if yes, then by whom?
4.2
Whether Cleanliness in cooking, serving and
consumption of mid-day meal is being monitored on
daily basis, if yes then by whom?
yes ,it is monitering by school principal & teachers and superviser of
mead day meal scheam
4.3Whether timely procurement of Ingredients, fuel, etc.
of good quality is monitored on weekly basis?yes ,it is monitering by superviser of mead day meal scheam
4.4
Whether Quantity of raw food material (each item)
taken out for cooking is recorded in register on daily
basis under signature of a designated monitoring
person?
yes
4