sr no Question staus Remarks,if
any1 Total No. of Students enrolled of the school Primary : -117
U.primary : -138
2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply
and it is taken from fair price shop
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 gains are transporting from Fci go down to
pandit din dayalshop by truck and pandit din
dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and
supply of fruits, eggs etc. are ensured by super viser
and teacher.
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] is ensured by super visors,teachers and
BAC home science(Health Dept.)
3.3 What 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
scienc and sample of food is taking by BAc home
science and is taking by nutritional expert from food
and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and
display by supervisor under Mid Day Meal Scheme
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 through
as per Govt.of india given guldelines its
lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher
and supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KHAUTARAM PURA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA NURABHAI DODIYABHAI
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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,teachaer and
SMC members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot
oncluding storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and
school principal and teacher and through by COL
guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for
childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school
traling details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-1 , helper - 2
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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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
followed by govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well
as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students
parents by SMC members by block and district level
officers by gun utsav officerrs on the independeeat
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?
no
sr no Question staus Remarks,if
any1 Total No. of Students enrolled of the school Primary : -94
U.primary : -168
Total :-262 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it
is taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply
of fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by
super visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and
sample of food is taking by BAc home science and is taking
by nutritional expert from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of
india given guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and
supervisor of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : UMARDA PURA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA VIJAYBHAI GIMBABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding
storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and school
principal and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is
125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling
details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-1 , helper - 2
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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by
govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as
block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by
SMC members by block and district level officers by gun
utsav officerrs on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -101 U.primary : -110
Total :-211
2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or
supply and it is taken from fair price shop
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 gains are transporting from Fci go down to
pandit din dayalshop by truck and pandit din
dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured by super
viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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
scienc and sample of food is taking by BAc home
science and is taking by nutritional expert from food
and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and
display by supervisor under Mid Day Meal Scheme
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 through
as per Govt.of india given guldelines its
lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher
and supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : RUDIGAVAN PURA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA NANSINGBHAI SONJIBHAI
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal
scheme
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,teachaer and
SMC members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot
oncluding storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and
school principal and teacher and through by COL
guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for
childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school
traling details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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
followed by govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as
well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students
parents by SMC members by block and district level
officers by gun utsav officerrs on the independeeat
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?
no
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?ક
3.5 Have any nutritional experts been involved in planning
and evaluation of menus and quality of food served
under the programme?
ક
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?
શ
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?
ક
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.
શ
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
5
(
વ
yes toatal cooking utensils are 199
5.6 Whether the School/ Centre has Utensils for children to
have food(plate, glass, bowl, spoon, one each per child)બ
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
ક
11.1 Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the
study?
બ
sr no Question staus Remarks,if
any1 Total No. of Students enrolled of the school Primary : -76 U.primary : -0
Total :-76
2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply
and it is taken from fair price shop
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 gains are transporting from Fci go down to
pandit din dayalshop by truck and pandit din
dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and
supply of fruits, eggs etc. are ensured by super viser
and teacher.
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] is ensured by super visors,teachers and
BAC home science(Health Dept.)
3.3 What 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
scienc and sample of food is taking by BAc home
science and is taking by nutritional expert from food
and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and
display by supervisor under Mid Day Meal Scheme
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 through
as per Govt.of india given guldelines its
lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher
and supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : DHOGRIPADA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VALVI VASUBHAI URSIYABHAI
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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,teachaer and
SMC members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot
oncluding storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and
school principal and teacher and through by COL
guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for
childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school
traling details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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
followed by govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well
as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students
parents by SMC members by block and district level
officers by gun utsav officerrs on the independeeat
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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -173 U.primary : -99
Total :-272
2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply
and it is taken from fair price shop
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 gains are transporting from Fci go down to pandit
din dayalshop by truck and pandit din dayalshop scholl
by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and
supply of fruits, eggs etc. are ensured by super viser
and teacher.
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] is
ensured by super visors,teachers and BAC home
science(Health Dept.)
3.3 What 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 scienc
and sample of food is taking by BAc home science and
is taking by nutritional expert from food and nutritional
dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and
display by supervisor under Mid Day Meal Scheme
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 through as
per Govt.of india given guldelines its lmlementation is
also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and
supervisor of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : VADGAM PRIMARY SCHOOL
Mid Day Meal Organizer Name :- NAIK ABHIMANYU BHANUDAS
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,teachaer and
SMC members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot
oncluding storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and school
principal and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for
childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school
traling details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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
followed by govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well
as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents
by SMC members by block and district level officers by
gun utsav officerrs on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -66 U.primary : -0
Total :-66
2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply
and it is taken from fair price shop
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 gains are transporting from Fci go down to
pandit din dayalshop by truck and pandit din
dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and
supply of fruits, eggs etc. are ensured by super viser
and teacher.
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] is ensured by super visors,teachers and BAC
home science(Health Dept.)
3.3 What 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 scienc
and sample of food is taking by BAc home science and
is taking by nutritional expert from food and
nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and
display by supervisor under Mid Day Meal Scheme
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 through
as per Govt.of india given guldelines its lmlementation
is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher
and supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : MOTIDEVRUPAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- NAIK DASHRATHBHAI GIMBABHAI
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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,teachaer and
SMC members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot
oncluding storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and school
principal and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for
childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school
traling details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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
followed by govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well
as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents
by SMC members by block and district level officers by
gun utsav officerrs on the independeeat 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?
no
sr no Question staus Remarks,if
any1 Total No. of Students enrolled of the school Primary : -53
U.primary : -0
Total :-53 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and
it is taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and
supply of fruits, eggs etc. are ensured by super viser and
teacher.
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] is ensured by
super visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and
sample of food is taking by BAc home science and is taking
by nutritional expert from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display
by supervisor under Mid Day Meal Scheme
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 through as per Govt.of
india given guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and
supervisor of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KHOKHVAD PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VALVI KAMAJIBHAI TEDGYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding
storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and school
principal and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is
125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling
details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by
govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as
block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by
SMC members by block and district level officers by gun
utsav officerrs on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -58 U.primary : -0
Total :-58
2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply
and it is taken from fair price shop
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 gains are transporting from Fci go down to pandit
din dayalshop by truck and pandit din dayalshop scholl
by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and
supply of fruits, eggs etc. are ensured by super viser and
teacher.
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] is
ensured by super visors,teachers and BAC home
science(Health Dept.)
3.3 What 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 scienc and
sample of food is taking by BAc home science and is
taking by nutritional expert from food and nutritional
dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and
display by supervisor under Mid Day Meal Scheme
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 through as
per Govt.of india given guldelines its lmlementation is
also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and
supervisor of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : RAJNIVAD PRIMARY SCHOOL
Mid Day Meal Organizer Name :- PADVI BHANUDAS SHANKARBHAI
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,teachaer and
SMC members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding
storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and school
principal and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern
is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school
traling details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed
by govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as
block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents
by SMC members by block and district level officers by
gun utsav officerrs on the independeeat 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?
no
sr no Question staus Remarks,if
any1 Total No. of Students enrolled of the school Primary : -39 U.primary : -0
Total :-39
2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by
super visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food
is taking by BAc home science and is taking by nutritional
expert from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india
given guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and
supervisor of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : HARIPURA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA DHARMSINGBHAI NIMABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding
storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling
details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by
govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block
level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav
officerrs on the independeeat 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?
no
sr no Question staus Remarks,if
any1 Total No. of Students enrolled of the school Primary : -79 U.primary : -0
Total :-79
2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply
and it is taken from fair price shop
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 gains are transporting from Fci go down to pandit
din dayalshop by truck and pandit din dayalshop scholl
by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and
supply of fruits, eggs etc. are ensured by super viser and
teacher.
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] is
ensured by super visors,teachers and BAC home
science(Health Dept.)
3.3 What 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 scienc and
sample of food is taking by BAc home science and is
taking by nutritional expert from food and nutritional
dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display
by supervisor under Mid Day Meal Scheme
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 through as
per Govt.of india given guldelines its lmlementation is
also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and
supervisor of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : : SATKASHI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- PADVI DAYARAMBHAI BHARATBHAI
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,teachaer and
SMC members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding
storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and school
principal and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern
is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school
traling details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed
by govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as
block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents
by SMC members by block and district level officers by
gun utsav officerrs on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -65 U.primary : -0
Total :-65
2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply
and it is taken from fair price shop
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 gains are transporting from Fci go down to pandit
din dayalshop by truck and pandit din dayalshop scholl
by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and
supply of fruits, eggs etc. are ensured by super viser and
teacher.
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] is
ensured by super visors,teachers and BAC home
science(Health Dept.)
3.3 What 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 scienc
and sample of food is taking by BAc home science and is
taking by nutritional expert from food and nutritional
dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and
display by supervisor under Mid Day Meal Scheme
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 through as
per Govt.of india given guldelines its lmlementation is
also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and
supervisor of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KOLVAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- PADVI BHALCHANDRA PRABHAKAR
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,teachaer and
SMC members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding
storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and school
principal and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for
childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school
traling details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed
by govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as
block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents
by SMC members by block and district level officers by
gun utsav officerrs on the independeeat 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?
no
sr no Question staus Remarks,if
any1 Total No. of Students enrolled of the school Primary : -86 U.primary : -67
Total :-153
2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply
and it is taken from fair price shop
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 gains are transporting from Fci go down to
pandit din dayalshop by truck and pandit din
dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and
supply of fruits, eggs etc. are ensured by super viser
and teacher.
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] is ensured by super visors,teachers and BAC
home science(Health Dept.)
3.3 What 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 scienc
and sample of food is taking by BAc home science and
is taking by nutritional expert from food and
nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and
display by supervisor under Mid Day Meal Scheme
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 through
as per Govt.of india given guldelines its lmlementation
is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher
and supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : CHIMIPATAL PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA RAMSINGBHAI TAKNIYABHAI
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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,teachaer and
SMC members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot
oncluding storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and school
principal and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for
childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school
traling details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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
followed by govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well
as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students
parents by SMC members by block and district level
officers by gun utsav officerrs on the independeeat
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?
no
sr no Question staus Remarks,if
any1 Total No. of Students enrolled of the school Primary : -135
U.primary : -79
Total :-214 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and
it is taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and
supply of fruits, eggs etc. are ensured by super viser and
teacher.
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] is ensured by
super visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and
sample of food is taking by BAc home science and is taking
by nutritional expert from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display
by supervisor under Mid Day Meal Scheme
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 through as per Govt.of
india given guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and
supervisor of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : CHAVDA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SONABEN MULJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding
storage binsutenslls water and gas
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
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 ,quality and quantity of food measured and school
principal and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is
125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless
chullhas, traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling
details like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by
govt guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as
block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by
SMC members by block and district level officers by gun
utsav officerrs on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -54
U.primary : -122
Total :-176 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : CHAKRA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA RAMESHBHAI LALSINGBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -76
U.primary : -0
Total :-76 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : NAVA CHAKRA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- GAMIT KAPILABEN KANTUBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -84
U.primary : -
Total :-84 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : NANA SUTKHADKA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA REMABEN ASHOKBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -46
U.primary : -0
Total :-46 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : VAKRATAMBAPRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA CHANDUBHAI CHHIDIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -30
U.primary : -
Total :-30 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : ZARAVADI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA JETHABHAI RUPSINGBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -89
U.primary : -109
Total :-198 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : BILVAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- GAMIT GANPATBHAI PUNJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-1 , helper - 2
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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -42
U.primary : -0
Total :-42 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : BILVAN CHAUDHARI FALIYU PRIMARY SCHOOL
Mid Day Meal Organizer Name :- CHAUDHARI NADUBEN RAYSINGBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -177
U.primary : -175
Total :-352 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : VADPADA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA KUSHNBHAI MANGABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-1 , helper - 2
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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -43
U.primary : -0
Total :-43 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : HALDARI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA VASANTBHAI GERIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -70
U.primary : -
Total :-70 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : NANI HALDARI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA AMARSINGBHAI RUPJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : - 103
U.primary : - 64
Total :-167 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : SEVLAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SHANKARBHAI RAMABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -52
U.primary : -
Total :-52 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): SATVAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA MULJIBHAI KATHUDIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -67
U.primary : -
Total :-67 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KAVANGAY PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA BHANUBEN LAKHIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -62
U.primary : -
Total :-62 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : BARDIPADA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA GULABBHAI VESTABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -130
U.primary : -291
Total :-421 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : CHOKHVADA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA RAJENDRABHAI PRATAPBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -106
U.primary : -
Total :-106 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): PACHAMBA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SUMITRABEN JAYTIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -70
U.primary : -
Total :-70 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KHODAMBA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA ISHVARBHAI SURJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -74
U.primary : -
Total :-74 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : UMARGOT PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA RAMCHANRABHAI HIRABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -22
U.primary : -
Total :-22 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : ZOOMAVADI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA LILABEN DEVJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -38
U.primary : -
Total :-38 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : TAVAL PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA NAVINBHAI DUGRIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -19
U.primary : -
Total :-19 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : AATHLIKUVAPRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA NIKITABEN HASMUKHBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -184
U.primary : -206
Total :-390 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : GHANAVAD PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA MARGIYABHAI TOBANIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-1 , helper - 2
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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -101
U.primary : -
Total :-101 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : DIVTAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SURENDRABHAI MULJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -24
U.primary : -
Total :-24 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KATANVADI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SHANKARBHAI KUVARJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -62
U.primary : -
Total :-62 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : LIMARVAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA MULJIBHAI LAKHABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -298
U.primary : -445
Total :-743 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : UCHVAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA GANESHBHAI JATRBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-1 , helper - 2
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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -30
U.primary : -
Total :-30 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : JUNA UMARPADA PRIMARY SCHOOL
Mid Day Meal Organizer Name :-CHAUDHARI BABUBHAI JETHIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -41
U.primary : -
Total :-41 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : :VENJALI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- CHAUDHARI VIDUBEN BABUBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -122
U.primary : - 100
Total :-222 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : PINPUR PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA RAMESHBHAI GOVINDBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -42
U.primary : -
Total :-42 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : DARDA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA GITABEN DINESHBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -105
U.primary : - 79
Total :-184 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : GOVAT PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SHAMJIBHAI HIRABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -22
U.primary : -
Total :-22 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : GOPALIYA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA GANESHBHAI GOVALIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -21
U.primary : -
Total :-21 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): SALLI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA KHANSINGBHAI UBADIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -62
U.primary : -
Total :-62 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : CHANDRAPADA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA AMABEN MAGANBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -66
U.primary : -
Total :-66 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : AMBADI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SILABEN BHARATBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -21
U.primary : -
Total :-21 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): BARDI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA JAYSINGBHAI DAMANIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -206
U.primary : - 209
Total :-415 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KEVDI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA CHETARIBEN RUPJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-1 , helper - 2
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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -90
U.primary : -60
Total :-150 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : SARDA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA URMILABEN VILESHBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -72
U.primary : -
Total :-72 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : BIJALVADI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA GANPATBHAI BABIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -23
U.primary : -
Total :-23 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : RANIKUND PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA GIRABEN TULSIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -80
U.primary : -
Total :-80 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : VELVI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA MULJIBHAI RAMSINGBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -97
U.primary : -30
Total :-127 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): SARVAN FOKDI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA CHAMPABEN GAMBIRBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -30
U.primary : -
Total :-30 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): NANI FOKDI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA PARSINGBHAI HIRJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -57
U.primary : -
Total :-57 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : MOTI FOKDI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA ANILBHAI MULJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -20
U.primary : -
Total :-20 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KHATAAMBA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA KAMLABEN RAYSINGBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -31
U.primary : -
Total :-31 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : VELAVI AMBA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SARDABEN NARENDRABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -127
U.primary : -84
Total :-211 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : CHARNI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA PUSPENDRABHAI NATVARBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -103
U.primary : -70
Total :-173 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : SADDAPANI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA CHANDUBHAI BAVABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -93
U.primary : -70
Total :-163 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): KALIJAMAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA DHARMSINGBHAI RAMSINHBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -58
U.primary : - 61
Total :-119 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : CHITLDA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA MAGANBHAI SUKABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -43
U.primary : -
Total :-43 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : AMBA VARG CHITLDA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA MAHESHBHAI SUKABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -142
U.primary : -148
Total :-290 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : UMARKADI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA NARSINGBHAI DULABBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-1 , helper - 2
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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -46
U.primary : -
Total :-46 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : SHAMPURA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA MANJULABEN VAJIRBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -41
U.primary : -
Total :-41 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres)) : KADVIDADRA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA AMARSINGBHAI RUPJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -49
U.primary : -
Total :-49 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): ZARPAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA VAJESINGBHAI VESTABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -37
U.primary : -
Total :-37 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KHAMBA BAGLI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SURMABEN DAMJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -37
U.primary : -
Total :-37 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : GONDALIYA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA GITABEN RAMSINGBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -211
U.primary : - 248
Total :-459 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : 72-VADI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA HANSABEN GORJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-1 , helper - 2
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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -91
U.primary : - 68
Total :-159 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : VADI FALIYA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA HINABEN RAMESHBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -29
U.primary : -
Total :-29 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : RETA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA RAYSINGBHAI RAMSINGBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -68
U.primary : - 52
Total :-120 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : UMARZAR PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA ABHESINGBHAI NAVJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -17
U.primary : -
Total :-17 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KHATIJAMAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA RAYSINGBHAI MANCHHIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -70
U.primary : -
Total :-70 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): KELIKUVA VADI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA RAKESHBHAI BAHADURBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -87
U.primary : - 61
Total :-148 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : UBHARIYA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA JASHUBHAI GAMBIRBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -83
U.primary : - 91
Total :-174 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : NASHARPUR PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA MANGABHAI DEVJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -117
U.primary : - 65
Total :-182 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : NASHARPUR VARG PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SHKUNTALABEN AMRSINGBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -42
U.primary : -
Total :-42 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KAKDAVA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA VECHANBHAI LALJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -104
U.primary : -87
Total :-191 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : VANKI PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA CHANDUBHAI UBADIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -18
U.primary : -
Total :-18 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) :UMAR FALIYA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA GOVINDBHAI KALUBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -120
U.primary : -158
Total :-278 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : AMLIDABDA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA CHIITUBHAI KOTANIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-1 , helper - 3
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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -79
U.primary : - 49
Total :-128 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : BALAL KUVA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA JALMSINGBHAI SURSINGBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -45
U.primary : -
Total :-45 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : AMBA VARG BALALKUVA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SHAKABHAI DAMJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -109
U.primary : - 64
Total :-173 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): VAHAR PRIMARY SCHOOL
Mid Day Meal Organizer Name :- CHAUDHARI KAPILABEN RAMESHBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -34
U.primary : -
Total :-34 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : MADANPADA PRIMARY SCHOOL
Mid Day Meal Organizer Name :-CHAUDHARI RANJANBEN CHHAGANBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -44
U.primary : -
Total :-442 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : : PADA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- CHAUDHARI ISHAVARBHAI BALDEVBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -35
U.primary : -
Total :-35 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) :GUDIKUVA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- CHAUDHARI NAYANABEN BHIKHUBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -40
U.primary : -
Total :-40 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : MAULIPADA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA MAHENDRABHAI RAMABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -31
U.primary : - 27
Total :-58 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : GULIUMAR PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA VASANTBHAI RESABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -68
U.primary : - 88
Total :-156 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KADAVALI UMARGOT PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SURJIBHAI DEDIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -74
U.primary : -
Total :-74 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : UCHVAN VARG PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA DEVJIBHAI SONJIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -31
U.primary : -
Total :-31 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : SARDA NAVI VASAHAT PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA NARITABEN MAGANBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -32
U.primary : -
Total :-32 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KELIKUVA NASHARPUR PRIMARY SCHOOL
Mid Day Meal Organizer Name :- CHAUDHARI BACHUBHAI NARANBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -34
U.primary : -
Total :-34 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : GUDIKUVA VARG PRIMARY SCHOOL
Mid Day Meal Organizer Name :- CHAUDHARI NAYNABEN CHHANABEN
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -55
U.primary : -
Total :-55 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): GHANAVAD VARG PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA AANDHABEN DHARAMSINGBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -41
U.primary : -
Total :-41 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres): KHANORA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA SHARMILABEN HIRALAL
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -20
U.primary : -
Total :-20 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) NAVA CHAKRA GAMIT FALIYU PRIMARY SCHOOL
Mid Day Meal Organizer Name :- GAMIT SHILABEN RAMANBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -29
U.primary : -
Total :-29 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : NAVAGAM FALIYU PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA PUSHPABEN GANPATBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : - 32
U.primary : -
Total :-32 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) :CHOOLI FALIYU PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA URMILABEN NILESHBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -30
U.primary : -
Total :-30 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : GAMAN FALIYU PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA LAXAMIBEN NALIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -30
U.primary : -
Total :-30 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
શાળા મજુબની ચાર્ટSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : TEDGA FALIYA PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA KOKILABEN BHARATBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -26
U.primary : -
Total :-26 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : CHAIRPAN PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA MESHBEN LABHIBHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no
sr no Question staus Remarks,if
any
1 Total No. of Students enrolled of the school Primary : -18
U.primary : -
Total :-18 2 Food Grains:
2.1 Whether the food grains are transported from FCI or
supply is taken from Fair Price Shop?
Yes tha food gains are transported from FCI or supply and it is
taken from fair price shop
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 gains are transporting from Fci go down to pandit din
dayalshop by truck and pandit din dayalshop scholl by auto
3 Cooking of Meal:
3.1 How quality of cooked meal, particularly addition of
vegetables and supply of fruits, eggs etc. are ensured?
Cooked meal, particularly addition of vegetables and supply of
fruits, eggs etc. are ensured by super viser and teacher.
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] is ensured by super
visors,teachers and BAC home science(Health Dept.)
3.3 What 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 scienc and sample of food is
taking by BAc home science and is taking by nutritional expert
from food and nutritional dept.
3.4 Who is planning the weekly menu? Is the weekly menu
displayed in the school?
The weekly menu plan planning district level and display by
supervisor under Mid Day Meal Scheme
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 through as per Govt.of india given
guldelines its lmlementation is also ensured 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?
yes.it is monitoring by school principal and teacher
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 monitoring by school principal and teacher and supervisor
of mid day meal scheme
4.3 Whether timely procurement of Ingredients, fuel, etc. of
good quality is monitored on weekly basis?
it is monitoring by supervisor of mid day meal scheme
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
School wise chartSTATE NAME : GUJARAT
DIST NAME : SURATName of school (Govt./Aided/Local body/ EGS or AIE centres) : KADVALI NASHARPUR PRIMARY SCHOOL
Mid Day Meal Organizer Name :- VASAVA JAMNABEN DANIYABHAI
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,teachaer and SMC
members
5 Infrastructure: 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.
yes the area of kitchen cum store is 7*15 foot oncluding storage
binsutenslls water and gas
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
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 ,quality and quantity of food measured and school principal
and teacher and through by COL guideline
5.4 Whether School/ Centre has Storage Bins? If yes, give
number, size and nature ofBins.
yes, 3 bins are given n 25 kg,50 kgs and 100 kgs
5.5 Whether the School/ Centre has Cooking Utensils? If yes,
give their number and size.
yes toatal cooking utensils are 199
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 and sets of utensils for childern is 125
5.7 Whether the School/ Centre has functional hand wash
facility/ counters with soap? If yes, give their number.
yes,one hand wash area
5.8 Whether the School/ Centre has proper arrangement for
Pure drinking water?
yes,RO facility 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 facility
5.11 Nature of fuel being used [gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.].
by gas
5.12 Reason for not using gas based cooking and proposal to
convert.
no any reasons
6 Infrastructure: Capacity Building:
6.1 Details of Plan to train Teachers and organizers/ cooks/
helpers?
it is provider regularrly in BRC center
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:
7.1 Details of orienting Teachers regarding their role in the
Scheme?
to handle 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 moduls has been provided in the school traling details
like cook cum helpers,teacher 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 hy the deparment/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 : supervisors-1 ,cook cum helper-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
8.5 Remuneration being given to (i) Organisers, (ii) Head
Cook, (iii) Cook and (iv) Helper.
yes
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 followed by govt
guideline no any other momns
8.7 Have 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?
yes every 3 months it is taking by district level as well as block level
10 Mobilization 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?
yes
10.2 What are the mechanisms for monitoring the Scheme? the mechaism are like suggestions by students parents by SMC
members by block and district level officers by gun utsav officerrs
on the independeeat 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?
no