SACRED HEART ADHOC LPS

School Code:

17010120804

District Block Village:

i) Whether the food grains are transported from FCI or supplys taken from Fair Price Shop?:

Foodgrain is being lifted by the Govt. Nominee Wholesalers/Fair Price Shop dealers from FCI and delivered to school.

ii) What are the arrangements for transporting food grains from FCI godown/ Fair Price Shop to School to ensure that he actual quality and quantity as supplied by these agencies reaches to the school store room?:

The State Food & Civil Supplies Department through the Deputy Commissioners (Supply) arranged for transporting food grains from FCI godown to the School by Govt. Nominees wholesalers/Fair Price Shop dealers. Inspecting staff like Supply Inspector check the quality and quantity of foodgrain being allotted to schools is of FAQ.

i) How quality cooked meal particularly addition of vegetables and supply of fruits eggs etc are ensure?:

Through tasting of cooked meals by teachers before serving to students and also through inspections.

ii) How is the calorific value [450 calories and 1 gms of protein o every child at primary level & 700 calories and 0 gms of protein to every child at upper primary level) ensured?:

Calorific values is ensure by Weekly Menu Plan Prepare by the State

iii) What is the system of assessing the nutritional value of the meal under MDM Scheme?:

Testing of Cooked meals are not yet been done so far

iv) Who is planning the weekly menu? Is the weekly menu displayed in the school?:

A Weekly Menu Plan has been issued by the Directorate of School Education & Literacy taking into consideration the inclusion of local and seasonal vegetables available. Yes Menu is being displayed.

v) Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme?:

vi) Is there any standard prescription to include minimum quantity of vegetables dal/lentils? How its implementation is ensured?:

Pulses and vegetables (in leafy) entitlement per child per day for LPS is 100gm, 20gm and 50gm respectively and for UPS it is 150gm, 30gm and 75gm respectively as given by the Government of India.

vii) Are eggs fruits etc being served and how frequently?:

Yes, once a week

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?:

Yes by SMC, BRC, CRC, SI of Schools, SDSEO, DSEO.

ii) Whether Cleanliness in cooking serving and consumption of Mid day meal is being monitored on daily basis if yes then:

Yes, it is being monitored by the Head Teacher incharge MDM.

iii) Whether timely procurement of Ingredients fuel etc of good quality is monitored on weekly basis?:

Yes

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

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

i) Whether School/ Centre has pucca Kitchen cum Store as per specification of para r/w Ann 9? If yes then give size and other details of Kitchen and Store both separately:

Yes, the schools have pucca kitchen-cum-store room.

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?:

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?:

iv) Whether school/ Centre has Storage Bins? If yes give number size and nature of Bins:

v) Whether the School/ Centre has Cooking Utensils? If yes give their number and size:

Yes

vi) Whether the School/ Centre has Utensils for children to have food plate glass bowl and spoon one each per child):

There no provision for eating plates, glass, bowl and spoons under MDMs, but are procured from Management fund of the School

vii) Whether the School/ Centre has functional hand wash facility/ counters with soap? If yes give their number:

viii) Whether the School/ Centre has proper arrangement for Pure drinking water?:

Yes

ix) Whether the School/ Centre has proper arrangement for clean water for washing vegetables pulses grains and leaning used utensils?:

Yes

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, In the Varenda

xi) Nature of fuel being used [gas based smokeless chullhas traditional method of firewood kerosene etc ):

Traditional method of firewood is used as fuel.

xii) Reason for not using gas based cooking and proposal to convert:

Due to short supply in the State

i) Detail of Plan to train teachers and organisers/cook/helpers?:

The Plan is made by the State Level and District Level

ii) Are VECs Village Education Committees) SMCs Steering and Monitoring Committee) MTAs Mothers Teachers Association) etc oriented for effective implementation through their close supervision?:

Yes

i) Details of orienting Teachers regarding their role in the scheme?:

Teachers have been provided an in-service training under SSA

ii) Has a training module been developed in 0 days in service training for teachers under SSA Sarva Siksha Abhiyaan)?:

Yes

iii) Whether teachers are using the scheme to educate children about hygiene discipline social equity conservation of water etc:

Yes

i) Who is cooking the meal?:

Only Cook-cum-Helpers used to cook meal

ii) Where NGOs are involved it may be specified whether their selection is in accordance with the guidelines of MDM Scheme:

iii) Total No of Cook Cum helpers:

iv) Are cooks/ helpers given training at least 1 days) on cleanliness personal hygiene cleaning of cooking area leaning and washing of food grains etc before using and good practices of cooking prior to employing/ deploying hem on the job for preparing Mid day Meal for children:

Yes

v) Remuneration being given to i) Organisers ii) Head Cook iii) Cook and iv) Helper:

@ Rs.1000/- per month for 10 months in a year

vi) Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are here any norms?:

The School Managing Committee as per Norms given by MHRD

vii) Have Self Help Groups been tapped for the programme?:

i) Whether Steering cum Monitoring Committees constituted at District and block level and whether regular meetings are held frequency of meetings?:

Not Applicable

i) What are the steps taken to involve others/ rrepresentatives of local bodies/ Gram Panchayats/ Gram Sabhas etc taking turns to supervise preparation of meals land feeding of children What is the effect of this initiative?:

The SMC is taken initiatives regarding community participation by orgasising Parents Teachers quarterly meeting at schools for supervision of Mid Day Meal

ii) What are the mechanisms for monitoring the Scheme?:

Through proper maintenance of Records like attendance, registers, etc. and surprise inspection by the inspecting staff of the District Office.

iii) Whether quarterly assessment of the programme through! District Institutes of Education & Trainings has begun?:

Not Applicable

i) Whether evaluation through external agency s) commissioned? If yes what are the parameters of the study?:

Not Applicable

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