No entry
Srl.No.
Question
Status
Remarks,if any
1
Total No. of students enrolled of the school?
Primary- 98
U.Primary-123
Total- 221
2
Food Grains:
2(i).
Whether the food grains are transported from FCI
or supply is taken from Fair Price Shop?
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 FCI
Go Down pandit din dayalshop by
truck and Pandit Din dayal godown to
school
3
Cooking of Meal:
3(i).
How quality of cooked meal, particularly addition
of vegetables and supply of fruits, eggs etc. are
ensured?
cooked meal,particularly
addition of
vegetable and supply of fruits,egg
etc.are ensured by supervisor and
teachers.
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
primary level & 700 calories and 20
gms.of protein to every child at upper
primary level)is ensured by
supervisors and teacher and BAC
Home Science(Health Dept.)
3(iii).
What is the system of assrssing the nutrition value
of the meal under MDM Scheme?
The system of assrssing the nutrition
value of
the meal under MDM Scheme
is Done by BAC Home Science and is
Tasting by Nutritional Exepert from
Food and Nurtition Dep.
3(iv).
Who is planning the weekly menu? Is the weekly
menu displayed in the school?
The weekly menu is plaaning at
District level and Displayed by
supervisor Under mead day meal
Scheme.
3(v).
Have any nutritional experts been involved in
planning and evalution of
menus and quality of
food served under the programme?
Yes nutritional exprts have been
involved in planning and evalution of
menus and quality of food served
under the programme.
3(vi).
Is there any standard prescription to include
minimum quantity of vegetables, dal/lentils? How
its implementation is ensured?
Yes There is standard prescription to
include minimum
quantity of
vegetables, dal/lentils Through as per
Gov.of India given Guideline.Its
implemantation as per Gov.of India
given Guideline
3(vii).
Are eggs, fruits etc. being served and how
frequently?
No is not served egg,fruits etc in this
school.
4
Monitoring
Yes food grains are transported from
FCI or supply is taken from Fair Price
Shop
Mid Day Meal Organizer Name: Chayaben
School wise chart
Name of state gujarat
Name of District : Anklav
Name of School : Navapura Primary school
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?
Yes ,it is Monitoring by School
Principal and teachers.
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 and teachers and MDM
Supervisor.
4(iii).
Whether timely
procurement of Ingredients, fuel ,
etc. of good quality is monitored on weekly basis?
Yes ,it is Monitoring by MDM
Supervisor.
4(iv).
Whether Quantity of row 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 monitoring on daily basis under
signature of a designated monitoring person?
Yes ,it is
Maintained by School
Principal and teachers and SMC
Member.
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.
Yes,the area of Kitchen cum Store is
6*10 foot including Storage bins
,utencil water and gas
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,the distance of Kitchen from
School is feet miniute yes it is
good and eatable condotion
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 ,Quality and quantity of food
measured by school principal and
teacher by COI gudeline.
5(iv).
Whether School/Centre has Storage Bins? If yes
give their number ,size and nature of Bins.
Yes, 3 bins are given no. bins 50 kg.
100kg. And 200kg
5(v).
Whether the School/Centre has cooking utensils ?
If yes ,give their number and size.
Yes ,Total cooking utencils are 85
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 utencil and sets of
Utencils for children is 135
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 under water tank
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 dining room or
veranda? If yes,give its size and other details for
arrangements for light and air.
Yes, taking meals at school varandas
and size is 4*8 foot and no light facility