1 ambagala primary school 2 ambardi primary school 5...

1 AMBAGALA Primary school

2 Ambardi Primary school

3 AMRUTPUR Primary School

4 BHADER KANYA PRIMARY School

5 BHADER KUMAR Primary School

6 BHARAD Primary School

7 BHAYAVADAR Primary School

8 BORADI TIMBA Primary Scool

9 BORADI Primary School

10 CHALALA BHUVA Primary School

11 CHALALA DANEV Primary School

12 CHALALA KANYA Primary School

13 CHALALA PRATHMIK SHALA

14 CHALALA KUMAR

15 CHANCHAI PRIMARY SCHOOL

16 CHARAKHA PLOT Primary School

17 CHARAKHA JUNA Primary School

18 CHARAKHA KENAL Primary School

19 CHHATADIYAPrimary School

20 DABHALI Primary school

21 DAHIDA Primary school

22 DALINESH Primary school

23 DALKHANIYA Primary school

24 DANGAVADAR

25 DEVALA Primary school

26 DHARAGANI KANYAPrimary school

27 DHARAGANI KUMAR

28 DHARI LENPARAPrimary school

29 DHARI KANYA Primary school

30 DHARI VEKARIYA PARA Primary school

31 DHARI HARIPARA Primary school

32 DHARI NAVIVASHAHAT Primary school

33 DHARI PLOTPrimary school

34 DHARI PREMPARA Primary school

35 DHARI VAGHAPARA Primary school

36 DHOLARAVA Primary schooI

37 DITALA Primary school

38 DUDHALAPrimary school

39 FASHRIYA Primary school

40 FATEGADH Primary school

41 GADHIYA CHAVAND Primary school

42 Name of school/code GADHIYA

43 GARAMALI MOTI

44 GARAMALI NANIPrimary school

45 GARAMALI CHARAKHA Primary school

46 GIGASAN Primary school

47 GOPALGRAM KANYA

48 GOPALGRAM KUMAR

49 GOVINDPUR Primary school

50 HIRAVA Primary school

51 HUDALI Primary school

52 INGORALA DUNGALI Primary school

53 JALJIVADI Primary school

54 JASAPARAPrimary school

55 JIRA Primary school ta.dhari

56 KAMI KERALA Primary school ta.dhari

57 KANER Primary school

58 KARAMDADI Primary school

59 KATHIRVADARPrimary school

60 KATHROTA Primary school ta.dhari

61 KHAMBHALIAYA SEL Primary school

62 KHICHAPrimary school

63 KHISARI Primary school

64 KHOKHARA Primary school

65 KOTADA Primary school

66 KOTHA PIPALIYA Primary school

67 KRANGASA Primary school

68 KUBADA Primary school

69 LAKHAPADAR Primary school

70 MADHUPUR Primary school

71 MALSHIKA Primary school

72 MANAVAVPrimary school

73 MITTHAPUR DUNGARI Primary school

74 MITTHAPUR NAKKI Primary school

75 MONVEL Primary school

76 MORAZAR Primary school

77 NABAPARAPrimary school

78 NAGADHARA Primary school

79 PADARGADH Primary school

80 PANIYA DEV Primary school

81 PANIYA DUNGARI Primary school

82 PARBADI Primary school

83 PATALA Primary school

84 RAJASHTALI Primary school

85 RAJGARIYA NESH Primary school

86 RAMPURPrimary school

87 SAMADHIYALA NANA Primary school

88 SARSHIYA KANYA Primary school

89 SARSHIYA KUMAR Primary school

90 SEMARADI Primary school

91 SHIVAD Primary school ta.dhari

92 SODHAPARA Primary school

93 SUKHPUR Primary school

94 TARSHINGADAPrimary school

95 TRAMBAKPUR Primary school

96 VAGHAVADI Primary school

97 VAVADI Primary school

98 ZAR Primary school

99 ZARPARA Primary school

100 VAGHAVADI Primary school

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -33

u.primary-8

total -41

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

name of state : Gujarat

name of Disrict : amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

name of school/code :AMBAGALA Primary school ta.dhari 3/24130400101

{govt.}

mid Day meal organizer Name:- VADVATAR RAMILABEN RAMJIBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

yes, it is monitoring by school

principal andteachers

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

it is provided regularly in BRC center

to handle whole procedure of mid Day

meal Scheme in the school

By cooks /helper engaged by the

Department/Village panchayat

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

NO

yes .

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? Primary -140

.primary-125

total -265

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

2

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

Cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code : AmbardiPrimary school Ta.Dhari 2/24130400301

{Govt.}

Mid Day meal organizer Name: Ravaiya sanjaybhai chandubhai

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,

level officers, by gun utsav officers,on

the independent day etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary - 67

u.primary-29

total - 96

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

From Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code :AMRUTPUR Primary School ta.dhari 1/24130400201

{Govt.}

Mid Day meal organizer Name:RAVAIYA SANJAYKUMAR CHANDUBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

To handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary - 84

u.primary-33

total -117

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:- BHADER KANYA PRIMARY School TA.Dhari 76/24130400401

{GOVT}

Mid Day meal organizer Name:-DHAMAL MANSUKHBHAI RAMJIBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -67

u.primary-51

total -118

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-BHADER KUMAR Primary School Ta.dhari 75/24130400402

{Govt}

Mid Day meal organizer Name:-BHATT VINODKUMAR BAKASHANKAR

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -15

u.primary-12

total -27

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

From Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of state : Gujarat

Name of Disrict : amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

Name of school/code:-BHARAD Primary School Ta.dhari 74/24130400501

Mid Day meal organizer Name:-BARAIYA NAGAJIBHAI TAPUBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

it is provided regularly in BRC center

To handle whole procedure of mid Day

meal Scheme in the school

By cooks /helper engaged by the

Department/Village panchayat

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes every 3 months it is taking by

districts level as well as block level.

yes .

NO

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -38

u.primary-16

total -54

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

Name of school/code:- BHAYAVADAR Primary School Ta.dhari 77/24130400601

{Govt}

Mid Day meal organizer Name:-SOLANKI PUNABHAI NATHABHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

it is provided regularly in BRC center

to handle whole procedure of mid Day

meal Scheme in the school

By cooks /helper engaged by the

Department/Village panchayat

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes every 3 months it is taking by

districts level as well as block level.

yes .

NO

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -19

u.primary-5

total -24

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

Name of school/code:-BORADI TIMBA Primary Scool Ta.dhari 101 /24130402302

{Govt.}

Mid Day meal organizer Name:-JEBALIAY BHAIKHUBHAI RAMBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

it is provided regularly in BRC center

to handle whole procedure of mid Day

meal Scheme in the school

By cooks /helper engaged by the

Department/Village panchayat

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes every 3 months it is taking by

districts level as well as block level.

yes .

NO

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -110

u.primary-87

total -197

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

Name of school/code:- BORADI Primary School Ta.dhari 73/24130400701

Mid Day meal organizer Name:-BHARATHI SAGUNABEN MAGANLAL

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

it is provided regularly in BRC center

to handle whole procedure of mid Day

meal Scheme in the school

By cooks /helper engaged by the

Department/Village panchayat

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes every 3 months it is taking by

districts level as well as block level.

yes .

NO

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -97

u.primary-75

total -172

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

Name of school/code:- CHALALA BHUVA Primary School Ta.dhari 35 /24130400805

Mid Day meal organizer Name:-AAJADA ANITABEN DIPAKBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

it is provided regularly in BRC center

to handle whole procedure of mid Day

meal Scheme in the school

By cooks /helper engaged by the

Department/Village panchayat

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme : NO

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -240

u.primary-146

total -386

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

name of school/code:- CHALALA DANEV Primary School Ta.dhari 34 /24130400804

{Govt}

mid Day meal organizer Name:-RATHOD DIVALIBEN JIVANLAL

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

it is provided regularly in BRC center

to handle whole procedure of mid Day

meal Scheme in the school

By cooks /helper engaged by the

Department/Village panchayat

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes every 3 months it is taking by

districts level as well as block level.

yes .

NO

11 Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -196

u.primary-162

total -358

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

Name of school/code:-CHALALA KANYA Primary School Ta.dhari 33 /24130400802

{Govt}

Mid Day meal organizer Name:-MAHETA MAHESHKUMAR MANSUKHLAL

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

it is provided regularly in BRC center

to handle whole procedure of mid Day

meal Scheme in the school

By cooks /helper engaged by the

Department/Village panchayat

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme : NO

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -59

u.primary-48

total -107

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of state : Gujarat

Name of Disrict : amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

Name of school/code:-CHALALA PRA SHALA Primary School Ta.dhari 32 /24130400803

{GOVT}

Mid Day meal organizer Name:-RATHOD KARSHANBHAI NANJIBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

it is provided regularly in BRC center

to handle whole procedure of mid Day

meal Scheme in the school

By cooks /helper engaged by the

Department/Village panchayat

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes every 3 months it is taking by

districts level as well as block level.

yes .

NO

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -17

u.primary-0

total -17

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-CHANCHAI Primary School Ta.dhari 30 /24130400901

{Govt}

Mid Day meal organizer Name:-VALA BHAVIKABEN DADUBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary - 163

u.primary-121

total -284

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

Name of school/code:-CHALALA KUMAR 31 /24130400801

{Govt.}

Mid Day meal organizer Name:-Kubavat Rekhaben Babulal

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

it is provided regularly in BRC center

to handle whole procedure of mid Day

meal Scheme in the school

By cooks /helper engaged by the

Department/Village panchayat

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes every 3 months it is taking by

districts level as well as block level.

yes .

NO

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -29

u.primary-7

total -36

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-CHARAKHA PLOT Primary School Ta.dhari 29 /24130401101

{Govt.}

mid Day meal organizer Name:-VALA VIKRAMBHAI LAKHUBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -7

u.primary-4

total -11

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-CHARAKHA JUNA Primary School Ta.dhari 27 /24130401001

{Govt.}

Mid Day meal organizer Name:-SAVANT FIROJ ANVARBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -20

u.primary-6

total -26

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-CHARAKHA KENAL Primary School Ta.dhari 28 /24130401002

{Govt}

Mid Day meal organizer Name:-PUROHIT HRUSHIKESH KISHORBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -121

u.primary-79

total -200

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-CHHATADIYAPrimary School Ta.dhari 36 /24130401201

{Govt}

Mid Day meal organizer Name:-DAVE KAMASHIBEN RUPENKUMAR

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -17

u.primary-0

total -17

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

2

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-DABHALI Primary school ta.dhari 44 /24130401301

{Govt}

Mid Day meal organizer Name:-VALA GULABBEN VANRAJBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -64

u.primary-46

total -110

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-DAHIDA Primary school ta.dharI 50/24130401401

{Govt}

Mid Day meal organizer Name:-VALA MADHUBHAI DHANABHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -6

u.primary-3

total -9

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-DALINESH Primary school ta.dhari 103 /24130401501

{GOVT}

MId Day meal organizer Name:-BEDHA RAMESHBHAI VIRAJIBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -284

u.primary-180

total -464

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-DALKHANIYA Primary school ta.dhari 49/24130401601

{GOVT}

Mid Day meal organizer Name:-KOTADIYA GITABEN JAYSUKHBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -177

u.primary-127

total -304

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code:-DANGAVADAR 45 /24130401701

{GOVT.}

Mid Day meal organizer Name:-CHAVADA KESHUBHAI MANSURBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -128

u.primary-85

total -213

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

name of school/code: DEVALA Primary school ta.dhari 53/24130401801

{GOVT.}

mid Day meal organizer Name:-MAKAVANA SHOBHANABEN VASHRAMBHAI

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -89

u.primary-101

total -190

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code: DHARAGANI KANYAPrimary school ta.dhari 55/24130401902

{GOVT.}

Mid Day meal organizer Name:-BORISHAGAR BHARATIBEN MULSHANKAR

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary -106

u.primary-38

total -144

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

name of school/code: DHARAGANI KUMAR 54/24130401901

{GOVT}

mid Day meal organizer Name:-MESVANIYA ARUNABEN MANHARDAS

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.

srl no. Question status remarks,

if any

1 Total No. of Students enrolled of the school? primary - 52

u.primary-20

total -72

2 Food Grains:

2(i). Whether the food grains are transported from FCI

or supply is taken from Fair Price Shop?

from 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?

2(ii). What are the arrangements for transporting food

grains

from 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 grain are transporting

from Fcl go down to pandit

DinDayalshop

by truck and Pandit Din Dayalshop by

Auto.

3 Cooking of Meal:

3(i). How quality of cooked meal, particularly addition of

vegetables and supply of fruits, eggs etc. are

ensured?

3(ii). 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

primery level &700 calories and 20

gms.of protein to every child at upper

primary level] is ensured by

supervisors,teachers and BAC home

science (health dept.)

3(iii). 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 science and is

sample of food is taking by BAC home

science and is tasting by nutritional

expert from food and nutritional dept.

3(iv). Who is planning the weekly menu? Is the weekly

menu displayed in the school?

The weekly menu is planning at district

level and display by supervisor under

Mid Day Meal scheme

3(v). Have any nutritional experts been involved in

planning and evaluation of menus and quality of

food served under the programme?

yes,nutritional experts have been

involved in planning and evalution of

menus and quality of food served under

the programme

Name of state : Gujarat

Name of Disrict : Amreli

yes,the food grinsare transported from

FCl or supply and its taken from fair

price shop

cooked meal,particulary addition of

vegetables are ensured by super visors

and teachers.

Name of school/code: DHARI LENPARAPrimary school ta.dhari 64/24130405501

{GOVT.}

Mid Day meal organizer Name:-SISODIYA NAYANABEN SAILENDRASHIH

3(vi). Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils? How

its implementation is ensured?

yes,there is standerd prescription to

include minimum quantity of

vegetables,dal/lentils through as per

Govt.of india given guidelines. Its

implementation is also ensuredby as

per Govt.of india given guidelines

3(vii). Are eggs, fruits etc. being served and how

frequently?

no, it is not served eggs,fruis etc in this

school

4 Monitoring:

4(i). Whether Regularity, wholesomeness and over-all

quality of mid-day meal served to children is being

monitored on daily basis, if yes, then by whom?

4(ii). 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

,teachers and supervisor of Mid Day

Meal scheme

4(iii). Whether timely procurement of Ingredients, fuel,

etc. of good quality is monitored on weekly basis?

yes ,its is monitoring by suorvisor of

Mid Day meal scheme

4(iv). 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(v). 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

,teacher and SMC memberes

5 Infrastructure: Kitchen-cum-store/ Storage Bins/

Utensils/ water/ Fuel

5(i). Whether School/ Centre has pucca Kitchen-cum-

Store as per specification of para 4.2 r/w Ann. 9? If

yes then give size and other details of Kitchen and

Store, both separately.

5(ii). 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 It is good and eatable

conditions

5(iii). What measures, if any, are being adopted to test

and ensure quality and quantity of food In case food

is procured from a centralized kitchen?

yes, Quantity and quality of food

measured by school principal and

teachers and through by Col quideline

5(iv). 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(v). Whether the School/ Centre has Cooking Utensils?

If yes, give their number and size.

yes ,Total cooking utensils are 199

5(vi). 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 childen is125

5(vii). Whether the School/ Centre has functional hand

wash facility/ counters with soap? If yes, give their

number.

yes , one hand wash area

5(viii). Whether the School/ Centre has proper

arrangement for Pure drinking water?

yes ,RO facility and under water tank

yes, it is monitoring by school

principal andteachers

yes, the area of kitchen cum store is

7*15 foot including storage bins,

utensils ,water and gas

5(ix). Whether the School/ Centre has proper

arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

yes

5(x). 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 5*20 foot and No light facility

5(xi). Nature of fuel being used [gas based, smokeless

chullhas, traditional method of firewood, kerosene,

etc.].

By gas

5(xii). Reason for not using gas based cooking and

proposal to convert.

No any reasons

6 Infrastructure: Capacity Building:

6(i). Details of Plan to train Teachers and organizers/

cooks/ helpers?

6(iii). 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(i). Details of orienting Teachers regarding their role in

the Scheme?

7(ii). Has a training module been developed in 20 days in-

service training for teachers under SSA (Sarva Siksha

Abhiyaan)? Details of Teacher training conducted in

this regard.

yes, training module has been provided

in the school .training details like cook

cum helpers,teachers and other activity

traing.

7(iii). Whether teachers are using the scheme to educate

children about hygiene, discipline, social equity,

conservation of water, etc.

yes

8 Cooks :

8(i) 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

8(ii) Where NGOs are involved, it may be specified

whether their selection is in accordance with the

guidelines of MDM Scheme.

NO

8(iii). Total No. of Organizers, Cooks & helpers : supervisor-1

cook cum helper-1

helper -1

8(iv). 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(v). Remuneration being given to (i) Organisers, (ii)

Head Cook, (iii) Cook and (iv) Helper.

Yes

By cooks /helper engaged by the

Department/Village panchayat

to handle whole procedure of mid Day

meal Scheme in the school

it is provided regularly in BRC center

8(vi). 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

mechanisn is followed by Govt.

guideline .No any other norms

8(vii). Have Self-Help Groups been tapped for the

programme? [If not, constraints in this regard]

No

9 Steering-cum-Monitoring Committees:

9(i). Whether Steering-cum-Monitoring Committees

constituted at District and block level and whether

regular meetings are held, frequency of meetings?

10 Mobilization of mothers/ representatives of local

bodies:

10(i). What are the steps taken to involve mothers/

representatives of local bodies/ Gram Panchayats/

Gram Sabhas, etc., taking turns to supervise

preparation of meals and feeding of children. What

is the effect of this initiative?

10(ii). What are the mechanisms for monitoring the

Scheme?

the mechanism are like suggestions by

students parents ,by SMC members,by

block and districts ,level officers, by gun

utsav officers,on the independent day

etc.

10(iii). Whether quarterly assessment of the programme

through District Institutes of Education & Trainings

has begun?

yes.

11 External evaluation of the programme :

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of

the study?

yes .

NO

yes every 3 months it is taking by

districts level as well as block level.