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.
srl no. Question status remarks,
if any
1 Total No. of Students enrolled of the school? primary - 68
u.primary-35
total -103
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: DHARI TALUKA KANYA Primary school ta.dhari 59/24130402001
{GOVT.}
Mid Day meal organizer Name:-THAKAR RAJESHKUMAR BHANUSHANKAR
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 -196
u.primary-142
total -338
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:DHARI VEKARIYA PARA Primary school ta.dhari 63/24130408401
{GOVT}
Mid Day meal organizer Name:-DAFADA BHARATIBEN BHIKHUBHAI
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 -272
u.primary-182
total -454
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: DHARI HARIPARA Primary school ta.dhari 62/24130403401
{GOVT}
Mid Day meal organizer Name:-BHATT KISHORKUMAR DHIRAJLAL
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 -182
u.primary-159
total -347
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: DHARI NAVIVASHAHAT Primary school ta.dhari 57/24130402001
{GOVT}
Mid Day meal organizer Name:-TRIVEDI DILIP KANTILAL
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 - 105
u.primary-36
total -141
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: DHARI PLOTPrimary school ta.dhari 56/24130402009
{GOVT}
Mid Day meal organizer Name:-RADADIYA BHANANABEN MUKESHBHAI
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 -360
u.primary-278
total -638
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: DHARI PREMPARA Primary school ta.dhari61/24130407101
{GOVT}
Mid Day meal organizer Name:-DAFADA MADHUBHAI GOBARBHAI
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 -77
u.primary-63
total -140
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/codeDHARI VAGHAPARA Primary school ta.dhari 65/24130402005
{GOVT}
Mid Day meal organizer Name:-GOSAI HARSHBEN JITENDRAPARI
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 -64
u.primary-22
total -86
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:-DHOLARAVA Primary school ta.dhari46/24130402101
{GOVT}
Mid Day meal organizer Name:-VALA KISHORBHAI VALAKUBHAI
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 -64
u.primary-39
total -103
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:-DITALA Primary school ta.dhari 51/24130402201
{GOVT}
Mid Day meal organizer Name:-BHATT SHEJALBEN DHIRUBHAI
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 -65
u.primary-46
total -111
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:DUDHALAPrimary school ta.dhari 52/24130402301
{GOVT}
Mid Day meal organizer Name:-MAKAVANA INDUBEN DHANJIBHAI
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 -15
u.primary-15
total -30
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:-FASHRIYA Primary school ta.dhari 72/24130402401
Mid Day meal organizer Name:-PATDIYA DHIRUBHAI BALUBHAI
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-11
total -30
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:- FATEGADH Primary school ta.dhari 71/24130402501
{GOVT}
Mid Day meal organizer Name:-MAKAVANA ARVINDBHAI GOVINDBHAI
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 -32
u.primary-16
total -48
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:- GADHIYA CHAVAND Primary school ta.dhari 19 /24130402701
{GOVT}
Mid Day meal organizer Name:-SAIYAD MAHEBUBBHAI ISHMAYALBHAI
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 -100
u.primary-68
total -168
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 GADHIYA 17 /24130402601
{GOVT}
Mid Day meal organizer Name:-VALA CHAMPUBHAI PATHUBHAI
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 -65
u.primary-44
total -109
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:-GARAMALI MOTI 21 /24130402801
{GOVT}
Mid Day meal organizer Name:-BHAYTANI MANISHABEN BHAGAVANBHAI
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 -26
u.primary-9
total -35
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:-GARAMALI NANIPrimary school ta.dhari 22 /24130402901
{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
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 -62
u.primary-21
total -83
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:- GARAMALI CHARAKHA Primary school ta.dhari 20 /24130403001
{GOVT}
Mid Day meal organizer Name:-BHISARIYA HEENABEN 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 -116
u.primary-80
total -196
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.
47
Name of Disrict : amreli
yes,the food grinsare transported from
FCl or supply and its taken from fair
price shop
Name of school/code:-GIGASAN Primary school ta.dhari 23 /24130403101
{GOVT}
Mid Day meal organizer Name:-MAKVANA UMESHBHAI BHAYABHAI
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 -71
u.primary-74
total -145
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:-GOPALGRAM KANYA Primary school ta.dhari 25 /24130403202
{GOVT}
Mid Day meal organizer Name:-BHISARIYA KANUBHAI MERAMBHAI
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 -66
u.primary-26
total -92
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:-GOPALGRAM KUMAR Primary school ta.dhari24 /24130403201
{GOVT}
Mid Day meal organizer Name:-RATHOD MAHESHKUMAR GIRDHARBHAI
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 -121
u.primary-111
total -232
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:-GOVINDPUR Primary school ta.dhari 26 /24130403301
{GOVT}
Mid Day meal organizer Name:-BHATTI PARSHOTAMBHAI 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 -83
u.primary-66
total -149
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:-HIRAVA Primary school ta.dhari 99 /24130403501
{GOVT}
Mid Day meal organizer Name:-AMRELIYA VANITABEN SAVJIBHAI
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 -87
u.primary-58
total -145
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:-HUDALI Primary school ta.dhari 100 /24130403601
{GOVT}
Mid Day meal organizer Name:-RATHOD CHAGANBHAI HARAJIBHAI
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 -80
u.primary-59
total -139
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 :INGORALA DUNGALI Primary school ta.dhari 4/24130403701
{GOVT}
Mid Day meal organizer Name:- VALA RAJESHRIBEN VALAKUBHAI
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 -84
u.primary-53
total -137
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:-JALJIVADI Primary school ta.dhari 37 /24130403801
{GOVT}
Mid Day meal organizer Name:-SHISANADA VINUBHAI MOHANBHAI
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-0
total -29
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.
54
Name of Disrict : Amreli
yes,the food grinsare transported from
FCl or supply and its taken from fair
price shop
Name of school/code:-JASAPARAPrimary school ta.dhari 39 /24130408603
{GOVT}
Mid Day meal organizer Name:-GOHEL PUJABEN UDESHIHBHAI
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 -98
u.primary-84
total -182
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:-JIRA Primary school ta.dhari 38 /24130403901
{GOVT}
Mid Day meal organizer Name:-USHABEN HARIBHAI CHAVADA
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 -67
u.primary-35
total -102
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 :KAMI KERALA Primary school ta.dhari 7/24130404001
{GOVT}
Mid Day meal organizer Name:-RIJVANABEN OSHMANBHAI MER
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 -82
u.primary-53
total -135
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 :KANER Primary school ta.dhari 5/24130404101
{GOVT}
Mid Day meal organizer Name:- DUDHAREJIYA NARHARIDAS MANIRAM
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 -179
u.primary-106
total -285
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?
primary -179
u.primary-106
total -285
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 :KARAMDADI Primary school ta.dhari 8/24130404201
{GOVT}
Mid Day meal organizer Name:-SISHNADA KALUBHAI CHHANABHAI
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 -15
u.primary-10
total -25
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 : KATHIRVADARPrimary school ta.dhari 6/24130404301
{GOVT}
Mid Day meal organizer Name:- VALA JORUBHAI SUKHABHAI
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 -136
u.primary-53
total -189
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 :KATHROTA Primary school ta.dhari 9/24130404401
{GOVT}
Mid Day meal organizer Name:-JOTANIYA CHANDRAKANT BATUKBHAI
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 -32
u.primary-16
total -48
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 :KHAMBHALIAYA SEL Primary school ta.dhari 14 /24130404601
{GOVT}
Mid Day meal organizer Name:-VALA PUNAMBEN KASHUBHAI
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 -93
u.primary-50
total -143
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 :KHICHAPrimary school ta.dhari 16 /24130404701
{GOVT}
Mid Day meal organizer Name:-REKHABEN MANIBHAI MAHETA
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 -126
u.primary-75
total -201
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:- KHISARI Primary school ta.dhari 18 /24130404801
{GOVT}
Mid Day meal organizer Name:-SISHANADA SUMITABEN RAMESHBHAI
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 -57
u.primary-13
total -70
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 :KHOKHARA Primary school ta.dhari 15 /24130404901
Mid Day meal organizer Name:-GOSAI RENUKABEN BHIKHUPARI
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 -20
u.primary-13
total -33
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 :-KOTADA Primary school ta.dhari 11/24130405001
{GOVT}
Mid Day meal organizer Name:-SOLANKI ELABEN BATUKBHAI
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 -122
u.primary-67
total -189
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 :-KOTHA PIPALIYA Primary school ta.dhari 12 /24130405101
{GOVT}
mid Day meal organizer Name:-JOTANIYA MUKESHBHAI BATUKBHAI
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 -35
u.primary-20
total -55
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 :-KRANGASA Primary school ta.dhari 10/24130405201
{GOVT}
Mid Day meal organizer Name:-DAKSHBEN RAVJIBHAI DATEVADIYA
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 -122
u.primary-75
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 :KUBADA Primary school ta.dhari 13 /24130405301
{GOVT}
Mid Day meal organizer Name:-VAGHELA SURESHBHAI MADHUBHAI
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 -92
u.primary-67
total -159
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.
7
Name of Disrict : Amreli
yes,the food grinsare transported from
FCl or supply and its taken from fair
price shop
Name of school/code:- LAKHAPADAR Primary school ta.dhari 87/24130405401
{GOVT}
Nid Day meal organizer Name:-MAHETA MANJULABEN NARMADASHANKAR
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 -51
u.primary-20
total -71
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:- MADHUPUR Primary school ta.dhari 78/24130405601
{GOVT}
Mid Day meal organizer Name:-VAGHELA BHARATIBEN MADHUBHAI
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 -126
u.primary-88
total -214
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:-MALSHIKA Primary school ta.dhari 80/24130405701
{GOVT}
Mid Day meal organizer Name:-MAKAVANA BHAGUBHAI DANABHAI
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 -52
u.primary-23
total -75
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:-MANAVAVPrimary school ta.dhari 79/24130405801
{GOVT}
Mid Day meal organizer Name:-BHISARIYA HANSHBEN VIRABHAI
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 - 244
u.primary-184
total -428
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:-MITTHAPUR DUNGARI Primary school ta.dhari 81/24130406001
{GOVt}
Mid Day meal organizer Name:-VALA RAVJIBHAI MEGHAJIBHAI
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 - 30
u.primary-20
total -50
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:-MITTHAPUR NAKKI Primary school ta.dhari82/24130405901
{GOVT}
Mid Day meal organizer Name:-NAGAR MANSUKH BHAI VALABHAI
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 -159
u.primary-110
total -269
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:-MONVEL Primary school ta.dhari 83/24130406101
{GOVT}
Mid Day meal organizer Name:-VARDANGAR NAYANABEN NANALAL
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 - 44
u.primary-39
total -83
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:MORAZAR Primary school ta.dhari 84/24130406201
{GOVT}
Mid Day meal organizer Name:-BORICHA PREMJIBHAI BHAYABHAI
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 -79
u.primary-57
total -136
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: NABAPARAPrimary school ta.dhari 60/24130406401
{GOVT}
Mid Day meal organizer Name:-VADDORIYA KASHUMBABEN ARJANBHAI
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 -121
u.primary-53
total -174
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
Mame of Disrict : Amreli
yes,the food grinsare transported from
FCl or supply and its taken from fair
price shop
Name of school/code:-NAGADHARA Primary school ta.dhari 66/24130406501
{GOVT}
Mid Day meal organizer Name:-VAGHELA SHARDABEN KARSHNBHAI
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 -15
u.primary-15
total -30
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:-PADARGADH Primary school ta.dhari 70/24130406601
{GOVT}
Mid Day meal organizer Name:-VAK SUMITRABEN TAKHUBHAI
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 -61
u.primary-24
total -85
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:-PANIYA DEV Primary school ta.dhari 68/24130406701
{GOVT}
Mid Day meal organizer Name:-LASHKARI BINDIYABEN MAHESHBHAI
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-5
total -22
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:-PANIYA DUNGARI Primary school ta.dhari 69/24130406801
Mid Day meal organizer Name:-VALA UMABEN 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
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 -26
u.primary-9
total -35
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:-PARBADI Primary school ta.dhari 43 /24130406901
{GOVT}
Mid Day meal organizer Name:-PUROHIT KISHORBHAI UMEDBHAI
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-10
total -48
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:-PATALA Primary school ta.dhari 67/24130407001
{GOVT}
Mid Day meal organizer Name:-BHIL JIVRAJBHAI BHAGAVANBHAI
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 - 47
u.primary-19
total -66
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:RAJASHTALI Primary school ta.dhari 85/24130407201
{GOVT}
mid Day meal organizer Name:-NAD RUBINABEN MAHMADBHAI
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 -5
u.primary-0
total -5
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:-RAJGARIYA NESH Primary school ta.dhari 102 /24130402303
{GOVT}
Mid Day meal organizer Name:-PARBIYA RAJENDRA BALAKDASH
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 -94
u.primary-58
total -152
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:- RAMPURPrimary school ta.dhari 86/24130407301
{GOVT}
Mid Day meal organizer Name:-MAKAVANA KHODABHAI UGABHAI
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 -23
u.primary-6
total -29
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:-SAMADHIYALA NANA Primary school ta.dhari 95/24130407401
{GOVT}
Mid Day meal organizer Name:-VALA SURYABEN DEVAKUBHAI
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 -115
u.primary-78
total -193
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:-SARSHIYA KANYA Primary school ta.dhari 97/24130407602
{GOVT}
Mid Day meal organizer Name:-DAFADA BHARATBHAI LAJIBHAI
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 -134
u.primary-125
total -259
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:-SARSHIYA KUMAR Primary school ta.dhari 96/24130407601
{GOVT}
Mid Day meal organizer Name:-GOHEL DHIRAJLAL BACHUBHAI
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 -14
u.primary-7
total -21
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:-SEMARADI Primary school ta.dhari 92/24130407701
{GOVT}
Mid Day meal organizer Name:-KHETARIYA NANJIBHAI GOVINDBHAI
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 -106
u.primary-52
total -158
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:-SHIVAD Primary school ta.dhari 91/24130407801
{GOVT}
Mid Day meal organizer Name:-JEBALIYA RAMKUBHAI DADABHAI
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 -65
u.primary-43
total -108
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:-SODHAPARA Primary school ta.dhari 98 /24130400902
{GOVT}
Mid Day meal organizer Name:-BAMTA VRAJLAL KANJIBHAI
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 -60
u.primary-51
total -111
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:-SUKHPUR Primary school ta.dhari 93/24130407901
{GOVT}
Mid Day meal organizer Name:-BHATTI HARSHIDABEN ATULBHAI
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 -24
u.primary-21
total -45
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:-TARSHINGADAPrimary school ta.dhari 47/24130408001
{GOVT}
Mid Day meal organizer Name:-MAKVANA TEJALBEN DIPESHBHAI
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 -40
u.primary-33
total -73
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:-TRAMBAKPUR Primary school ta.dhari 48/24130408101
{GOVT}
Mid Day meal organizer Name:-GAUSWAMI SHOBHANABEN DIPESHBHAI
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 -34
u.primary-24
total -58
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:-VAGHAVADI Primary school ta.dhari 89/24130408201
{GOVT}
Mid Day meal organizer Name:-MAHETA GOUTAMBHAI SHANTILAL
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 -31
u.primary-12
total -43
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:-VAVADI Primary school ta.dhari 88/24130408301
{GOVT}
Mid Day meal organizer Name:-PARULBEN CHANDUBHAI VALA
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 -121
u.primary-69
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
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:-ZAR Primary school ta.dhari 41 /24130408601
{GOVT}
Mid Day meal organizer Name:-BHARAD MUKESHKUMAR BHIKHUBHAI
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 -37
u.primary-22
total -159
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:-ZARPARA Primary school ta.dhari 42 /24130408602
{GOVT}
Mid Day meal organizer Name:-VAGHELA ELABEN 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
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 -138
u.primary-119
total -257
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:-VAGHAVADI Primary school ta.dhari 90/24130408501
{GOVT}
Mid Day meal organizer Name:-RATHOD GOVINDBHAI RAMAJIBHAI
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