School Wise Chart - Education...

Srl.

no.

Question Status Remarks,if

1 Total No. of Students enrolled of the school pri- 32upr- -

Total- 32

2 Food Grains:2.1 Whether the food grains are transported

from FCI or supply is taken from Fair Price

Shop?

YES From FCI Godawn

2.2 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?

The quality is verified by Quality

Inspectotor as well as SMC representative

and quantity ensured by weigh ment slip.

3 Cooking of Meal:3.1 How quality of cooked meal, particularly

addition of vegetables and supply of fruits,

eggs etc. are ensured?

As per the standard recipe weekly menu

and ensured by NABL affiliated Lab report.

As per Annexure-1

3.2 How is the calorific value [450 calories and

12 gms. of protein to every child at primary

level & 700 calories and 20 gms. of protein

to every child at upper primary level]

ensured?

As mentioned Above

3.3 What is the system of assessing the

nutritional value of the meal under MDM

Scheme?

As mentioned Above

3.4 Who is planning the weekly menu? Is the

weekly menu displayed in the school?

SMC in co-ordination with Akshaya patra yes, it is dispayed in School by SMC

3.5 Have any nutritional experts been involved

in planning and evaluation of menus and

quality of food served under the

programme?

Qualified food technologist of

Akshaya patra

3.6 Is there any standard prescription to include

minimum quantity of vegetables, dal/lentils?

How its implementation is ensured?

yes,by standardization of recipe

3.7 Are eggs, fruits etc. being served and how

frequently?

No Akshaya patra using fortified dal,

soya chunk, Ground Nut, & Double

fortified salt. We are using in our

standardized menu. Also we initiated

serving of additional item like idli,

chakri, Fortifeid biscuit etc..

4 Monitoring:4.1 Whether Regularity, wholesomeness and

over-all quality of mid-day meal served to

children is being monitored on daily basis, if

yes, then by whom?

Yes, by SMC, School head master &

qualified food technologist of Akshaya

patra.

Akshaya patra used to take regular

feedback of teacher,parents

&students to ensure the

effectiveness of quality serving ref

annexure-2

School Wise Chart Name of the state:- Gujarata

Name of the District:- Surat. name of School (Gov/Aided/Local Body/ EGS or AIE Centres) :-Local Body

SCHOOL NO. DUMAS PRI SHALA - 4

School Name: DUMAS PRI SHALA - 4 (SMC SURAT)

4.2 Whether Cleanliness in cooking, serving and

consumption of mid-day meal is being

monitored on daily basis, if yes then by

whom?

Yes, by Qualified food technocrats, internal

ISO 22000:2005 food safety audit.

All utensils & equipment's are

sterilized before usage. All food

handlers PPE Vaccinated & medical

check up is done as per FSSAI

guideline. All raw materials are

cleaned by hi=tech machine etc..

4.3 Whether timely procurement of Ingredients,

fuel, etc. of good quality is monitored on

weekly basis?

YES Akshaya patra supply chain team &

quality insurance jointly work to

ensure good quality.

4.4 Whether Quantity of raw food material

(each item) taken out for cooking is recorded

in register on daily basis under signature of a

designated monitoring person?

YES

4.5 Whether raw material is inspected daily

before being put to use for cooking?

Whether any register entry is maintained on

daily basis under signature of a designated

monitoring person?

YES Quality & Quality Assurance team

5 Infrastructure: Kitchen-cum-store/ Storage

Bins/ Utensils/ water/ Fuel 5.1 Whether School/ Centre has pucca Kitchen-

cum-Store as per specification of para 4.2

r/w Ann. 9? If yes then give size and other

details of Kitchen and Store, both separately.

NA Akshaya patra have centralized

kitchen with in house Lab, Storage &

Cooking facility as per FSSAI. Also

kitchen is ISO 22000:2005 under

FSMS Act.

5.2 Whether cooked food is procured from a

centralized kitchen? If yes, then give the

distance of the centralized kitchen from the

school. How much time it takes for the

cooked food to reach the school and

whether it comes hot, in good and eatable

condition?

YES

25 km

The maximum distance centralized

kitchen & School is 30 km and its take

about 1.5 to 2 hours transit time to

reach extreme corner. The

temperature of food served is

maintained above 65 degree by the

utilization customized vessels &

insulated vehilces.

5.3 What measures, if any, are being adopted to

test and ensure quality and quantity of food

In case food is procured from a centralized

kitchen?

Standardiz ation of recipe, sensory & NABL

lab reports, also SMC presentative pick the

samples for quality assurance

5.4 Whether School/ Centre has Storage Bins? If

yes, give number, size and nature ofBins.

_

5.5 Whether the School/ Centre has Cooking

Utensils? If yes, give their number and size.

_

5.6 Whether the School/ Centre has Utensils for

children to have food(plate, glass, bowl,

spoon, one each per child)

YES

5.7 Whether the School/ Centre has functional

hand wash facility/ counters with soap? If

yes, give their number.

YES

5.8 Whether the School/ Centre has proper

arrangement for Pure drinking water?

YES


arrangement for clean water for washing

vegetables, pulses, grains and cleaning used

utensils?

YES

5,10 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.

PNG For kitchen and bio-fuel for boiler to

generate steam for cooking

5.1 Nature of fuel being used [gas based,

smokeless chullhas, traditional method of

firewood, kerosene, etc.].

To maintain the Nutrition value. Steam cooking is adopted

5.1 Reason for not using gas based cooking and

proposal to convert.

YES

6 Infrastructure: Capacity Building:6.1 Details of Plan to train Teachers and

organizers/ cooks/ helpers?

_

6.2 Are VECs (Village Education Committees),

SMCs (Steering and Monitoring Committee),

MTAs (Mothers-Teachers Association), etc.

oriented for effective implementation

through their close supervision?

YES

7 Role of Teachers:7.1 Details of orienting Teachers regarding their

role in the Scheme?7.2 Has a training module been developed in 20

days in-service training for teachers under

SSA (Sarva Siksha Abhiyaan)? Details of

Teacher training conducted in this regard.

YES

7.3 Whether teachers are using the scheme to

educate children about hygiene, discipline,

social equity, conservation of water, etc.

YES

8 Cooks :8.1 Who is cooking the meal? (Please give

breakup)

(i) Cooks/helpers engaged by the

Department/Village Panchayat

(ii) Self-Help Groups

(iii) NGOs

(iv) Mothers Groups

(v) Any other

NGOs The Akshaya patra foundation

cooking meal from their centralized

kitchen facility

8.2 Where NGOs are involved, it may be

specified whether their selection is in

accordance with the guidelines of MDM

Scheme.

Total No. of Organizers, Cooks & helpers :

YES

8.3 Total No. of Organizers, Cooks & helpers : Helper- 1

8.4 Are cooks/ helpers given training (atleast 15

days) on cleanliness, personal hygiene,

cleaning of cooking area, cleaning and

washing of food grains, etc. before using,

and good practices of cooking, prior to

employing/ deploying them on the job for

preparing Mid day Meal for children

cook/helper are wearing PPF & used to

follow GHP (Good Hygiene practiice), also

for cooking GMP is followed (Good

Manufacturing practice) through regular

training programme

On regular basis we conduct trainig

for Food Handlers for GHP & GMP

8.5 Remuneration being given to (i) Organisers,

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

On the basis of the signed attendance from

school in charge(principal), Akshaya patra

is claiming from govt and will pay to

Akshaya patra. Then Akshaya patra is

paying back to back cook cum helper by

banck transfer through RTGS.

To handle whole procedure of Mid Day

Meal Scheme in the School

8.6 Who is engaging the cook? How they are

appointed and what is the mechanism for

ensuring accountability? Are there any

norms?

_

8.7 Have Self-Help Groups been tapped for the

programme? [If not, constraints in this

regard]

_

9 Steering-cum-Monitoring Committees:9.1 Whether Steering-cum-Monitoring

Committees constituted at District and block

level and whether regular meetings are held,

frequency of meetings?

YES, District level

10 Mobilization of mothers/ representatives of

local bodies:10 What are the steps taken to involve

mothers/ representatives of local bodies/

Gram Panchayats/ Gram Sabhas, etc., taking

turns to supervise preparation of meals and

feeding of children. What is the effect of this

initiative?

YES

10 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 Whether quarterly assessment of the

programme through District Institutes of

Education & Trainings has begun?

_

11 External evaluation of the programme :11 Whether evaluation through external

agency(s) commissioned? If yes, what are

the parameters of the study?

No

Srl.

no.


1 Total No. of Students enrolled of the school pri- 399upr- 331

Total- 730



Shop?

YES From FCI Godawn






The quality is verified by Quality Inspectotor

as well as SMC representative and quantity

ensured by weigh ment slip.




As per the standard recipe weekly menu and

ensured by NABL affiliated Lab report.

As per Annexure-1





ensured?

As mentioned Above



Scheme?

As mentioned Above



SMC in co-ordination with Akshaya patra yes, it is dispayed in School

by SMC




programme?

Qualified food technologist

of Akshaya patra






frequently?

No Akshaya patra using fortified

dal, soya chunk, Ground Nut,

& Double fortified salt. We

are using in our standardized

menu. Also we initiated

serving of additional item

like idli, chakri, Fortifeid

biscuit etc..




yes, then by whom?

Yes, by SMC, School head master & qualified

food technologist of Akshaya patra.

Akshaya patra used to take

regular feedback of

teacher,parents &students

to ensure the effectiveness

of quality serving ref

annexure-2


Name of the District:- Surat. name of School (Gov/Aided/Local Body/ EGS or AIE Centres) :-Madresha

SCHOOL NO. MADRESHA ISLAMIYA GUJRATI (URDU) SCHOOL

School Name: MADRESHA ISLAMIYA GUJRATI (URDU) SCHOOL VARACHHA - SURAT




whom?



All utensils & equipment's

are sterilized before usage.

All food handlers PPE

Vaccinated & medical check

up is done as per FSSAI

guideline. All raw materials

are cleaned by hi=tech

machine etc..



weekly basis?

YES Akshaya patra supply chain

team & quality insurance

jointly work to ensure good

quality.





YES





monitoring person?

YES Quality & Quality Assurance

team






NA Akshaya patra have

centralized kitchen with in

house Lab, Storage &

Cooking facility as per FSSAI.

Also kitchen is ISO

22000:2005 under FSMS Act.







condition?

YES

12 km

The maximum distance

centralized kitchen & School

is 30 km and its take about

1.5 to 2 hours transit time to


temperature of food served

is maintained above 65

degree by the utilization

customized vessels &

insulated vehilces.




kitchen?






_



_




YES




YES



YES




utensils?

YES





air.









YES



_






YES






YES




YES


breakup)




(iii) NGOs

(iv) Mothers Groups

(v) Any other

NGOs The Akshaya patra

foundation cooking meal

from their centralized

kitchen facility




Scheme.


YES


To handle whole procedure of Mid Day Meal

Scheme in the School









follow GHP (Good Hygiene practiice), also for

cooking GMP is followed (Good


training programme

On regular basis we conduct

trainig for Food Handlers for

GHP & GMP




school in charge(principal), Akshaya patra is

claiming from govt and will pay to Akshaya

patra. Then Akshaya patra is paying back to

back cook cum helper by banck transfer

through RTGS.




norms?

_



regard]

_





YES, District level







initiative?

YES


the Scheme?


Students parents, by SMC members, by block

and districts level officers, by gun utsav

officers, on the independent day etc.




_




No

Srl.

no.


1 Total No. of Students enrolled of the school pri- 208upr- -

Total- 208



Shop?

YES From FCI Godawn














As per Annexure-1





ensured?

As mentioned Above



Scheme?

As mentioned Above







programme?


Akshaya patra






frequently?




standardized menu. Also we

initiated serving of additional item

like idli, chakri, Fortifeid biscuit

etc..




yes, then by whom?



patra.





annexure-2


Name of the District:- Surat. name of School (Gov/Aided/Local Body/ EGS or AIE Centres) :- MADRESHA

SCHOOL NO. M.M.AARIF PRA SHALA

School Name: M.M.AARIF PRA SHALA - SURAT




whom?











weekly basis?





(each item) taken out for cooking is

recorded in register on daily basis under

signature of a designated monitoring

person?

YES





monitoring person?








kitchen with in house Lab, Storage

& Cooking facility as per FSSAI. Also


FSMS Act.







condition?

YES

8 km


kitchen & School is 30 km and its

take about 1.5 to 2 hours transit

time to reach extreme corner. The




insulated vehilces.




kitchen?






_



_




YES




YES



YES




utensils?

YES





air.









YES



_






YES






YES




YES


breakup)




(iii) NGOs

(iv) Mothers Groups

(v) Any other



kitchen facility




Scheme.


YES













training programme












through RTGS.




norms?

_



regard]

_





YES, District level







initiative?

YES


the Scheme?








_




No

Srl.

no.



Total- 380



Shop?

YES From FCI Godawn














As per Annexure-1





ensured?

As mentioned Above



Scheme?

As mentioned Above







programme?


Akshaya patra






frequently?







etc..




yes, then by whom?



patra.





annexure-2


Name of the District:- Surat. name of School (Gov/Aided/Local Body/ EGS or AIE Centres) :-GovT.Aided

SCHOOL NO. JIVAN VIKAS TRUST

School Name: JIVAN VIKAS TRUST -SURAT




whom?











weekly basis?








person?

YES





monitoring person?









& Cooking facility as per FSSAI.

Also kitchen is ISO 22000:2005

under FSMS Act.







condition?

YES

12 km






maintained above 65 degree by

the utilization customized vessels

& insulated vehilces.




kitchen?






_



_




YES




YES



YES




utensils?

YES





air.









YES



_






YES






YES




YES


breakup)




(iii) NGOs

(iv) Mothers Groups

(v) Any other


cooking meal from their

centralized kitchen facility




Scheme.


YES













training programme












through RTGS.




norms?

_



regard]

_





YES, District level







initiative?

YES


the Scheme?








_




No

Srl.

no.



Total- 518



Shop?

YES From FCI Godawn













and ensured by NABL affiliated Lab

report.

As per Annexure-1





ensured?

As mentioned Above



Scheme?

As mentioned Above







programme?


Akshaya patra






frequently?

No Akshaya patra using fortified dal, soya

chunk, Ground Nut, & Double


standardized menu. Also we initiated

serving of additional item like idli,

chakri, Fortifeid biscuit etc..




yes, then by whom?



patra.



&students to ensure the effectiveness

of quality serving ref annexure-2



SCHOOL NO. VANITA VISHRAM PRA SHAlA

School Name: VANITA VISHRAM PRA SHAlA




whom?

Yes, by Qualified food technocrats,

internal ISO 22000:2005 food safety

audit.









weekly basis?








YES





monitoring person?








kitchen with in house Lab, Storage &

Cooking facility as per FSSAI. Also


FSMS Act.







condition?

YES

10 km


kitchen & School is 30 km and its take

about 1.5 to 2 hours transit time to





insulated vehilces.




kitchen?

Standardiz ation of recipe, sensory &

NABL lab reports, also SMC presentative

pick the samples for quality assurance



_



_




YES




YES



YES




utensils?

YES





air.









YES



_






YES






YES




YES


breakup)




(iii) NGOs

(iv) Mothers Groups

(v) Any other



kitchen facility




Scheme.


YES










follow GHP (Good Hygiene practiice),

also for cooking GMP is followed (Good


training programme





On the basis of the signed attendance

from school in charge(principal), Akshaya

patra is claiming from govt and will pay to

Akshaya patra. Then Akshaya patra is

paying back to back cook cum helper by

banck transfer through RTGS.






norms?

_



regard]

_





YES, District level







initiative?

YES


the Scheme?




utsav officers, on the independent day

etc.




_




No

Srl.

no. Question StatusRemarks,if


Total- 283

2 Food Grains:2.1 Whether the food grains are transported from

FCI or supply is taken from Fair Price Shop?

YES From FCI Godawn


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?


Inspectotor as well as SMC

representative and quantity ensured

by weigh ment slip.




As per the standard recipe weekly

menu and ensured by NABL affiliated

Lab report.

As per Annexure-1

3.2 How is the calorific value [450 calories and 12

gms. of protein to every child at primary level

& 700 calories and 20 gms. of protein to every

child at upper primary level] ensured?

As mentioned Above

3.3 What is the system of assessing the nutritional

value of the meal under MDM Scheme?

As mentioned Above



SMC in co-ordination with Akshaya

patra

yes, it is dispayed in School by SMC

3.5 Have any nutritional experts been involved in

planning and evaluation of menus and quality

of food served under the programme?


Akshaya patra






frequently?







etc..

4 Monitoring:4.1 Whether Regularity, wholesomeness and over-

all quality of mid-day meal served to children

is being monitored on daily basis, if yes, then

by whom?



patra.





annexure-2



SCHOOL NO. 1

School Name: SHETH THAKORDAS PRA SHALA (SMC- SURAT)



monitored on daily basis, if yes then by whom?

Yes, by Qualified food technocrats,

internal ISO 22000:2005 food safety

audit.









weekly basis?




4.4 Whether Quantity of raw food material (each

item) taken out for cooking is recorded in

register on daily basis under signature of a


YES

4.5 Whether raw material is inspected daily before

being put to use for cooking? Whether any

register entry is maintained on daily basis

under signature of a designated monitoring

person?




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.



& Cooking facility as per FSSAI. Also


FSMS Act.




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

13 KM








insulated vehilces.


test and ensure quality and quantity of food In

case food is procured from a centralized

kitchen?

Standardiz ation of recipe, sensory &

NABL lab reports, also SMC

presentative pick the samples for

quality assurance



_



_




YES


hand wash facility/ counters with soap? If yes,

give their number.

YES



YES




utensils?

YES

5,10 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.

PNG For kitchen and bio-fuel for boiler

to generate steam for cooking







YES



_




oriented for effective implementation through

their close supervision?

YES



days in-service training for teachers under SSA

(Sarva Siksha Abhiyaan)? Details of Teacher

training conducted in this regard.

YES




YES


breakup)




(iii) NGOs

(iv) Mothers Groups

(v) Any other




8.2 Where NGOs are involved, it may be specified

whether their selection is in accordance with

the guidelines of MDM Scheme.


YES

8.3 Total No. of Organizers, Cooks & helpers : 256 employees of Akshaya patra roll & 898 cook cum helper appointed by

government (helper-1)




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


follow GHP (Good Hygiene practiice),

also for cooking GMP is followed

(Good Manufacturing practice)

through regular training programme





8.5 Remuneration being given to (i) Organisers, (ii)

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

On the basis of the signed attendance

from school in charge(principal),

Akshaya patra is claiming from govt

and will pay to Akshaya patra. Then

Akshaya patra is paying back to back

cook cum helper by banck transfer

through RTGS.



ensuring accountability? Are there any norms?

_


programme? [If not, constraints in this regard]

_





YES, District level


local bodies:10.1 What are the steps taken to involve mothers/

representatives of local bodies/ Gram

Panchayats/ Gram Sabhas, etc., taking turns

to supervise preparation of meals and feeding

of children. What is the effect of this initiative?

YES

10.2 What are the mechanisms for monitoring the

Scheme?


Students parents, by SMC members,

by block and districts level officers, by

gun utsav officers, on the independent

day etc.

10.3 Whether quarterly assessment of the



_

11 External evaluation of the programme :11.1 Whether evaluation through external

agency(s) commissioned? If yes, what are the

parameters of the study?

No

Srl.no. Question Status Remarks,if

1 Total No. of Students enrolled of the

school

pri- 123

upr- 59

Total- 182



Shop?

YES From FCI Godawn

2.2 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?





addition of vegetables and supply of

fruits, eggs etc. are ensured?



As per Annexure-1

3.2 How is the calorific value [450 calories

and 12 gms. of protein to every child at

primary level & 700 calories and 20 gms.

of protein to every child at upper primary

level] ensured?

As mentioned Above



Scheme?

As mentioned Above



SMC in co-ordination with Akshaya patra yes, it is dispayed in School by

SMC

3.5 Have any nutritional experts been

involved in planning and evaluation of

menus and quality of food served under

the programme?


Akshaya patra

3.6 Is there any standard prescription to

include minimum quantity of vegetables,

dal/lentils? How its implementation is

ensured?



frequently?


soya chunk, Ground Nut, &

Double fortified salt. We are

using in our standardized menu.

Also we initiated serving of

additional item like idli, chakri,

Fortifeid biscuit etc..



children is being monitored on daily basis,

if yes, then by whom?



patra.


regular feedback of

teacher,parents &students to

ensure the effectiveness of

quality serving ref annexure-2



SCHOOL NO. 2

School Name: SHREE VISHNU PRASHAD TRIVEDI (SMC- SURAT)

4.2 Whether Cleanliness in cooking, serving

and consumption of mid-day meal is being


whom?





handlers PPE Vaccinated &

medical check up is done as per

FSSAI guideline. All raw materials

are cleaned by hi=tech machine

etc..

4.3 Whether timely procurement of

Ingredients, fuel, etc. of good quality is

monitored on weekly basis?

YES Akshaya patra supply chain team

& quality insurance jointly work

to ensure good quality.





person?

YES



Whether any register entry is maintained

on daily basis under signature of a



5 Infrastructure: Kitchen-cum-store/

Storage Bins/ Utensils/ water/ Fuel 5.1 Whether School/ Centre has pucca

Kitchen-cum-Store as per specification of

para 4.2 r/w Ann. 9? If yes then give size

and other details of Kitchen and Store,

both separately.


kitchen with in house Lab,

Storage & Cooking facility as per

FSSAI. Also kitchen is ISO




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

12 Km


centralized kitchen & School is 30

km and its take about 1.5 to 2

hours transit time to reach

extreme corner. The temperature

of food served is maintained

above 65 degree by the utilization

customized vessels & insulated

vehilces.

5.3 What measures, if any, are being adopted

to test and ensure quality and quantity of

food In case food is procured from a

centralized kitchen?




5.4 Whether School/ Centre has Storage Bins?

If yes, give number, size and nature

ofBins.

_


Utensils? If yes, give their number and

size.

_

5.6 Whether the School/ Centre has Utensils

for children to have food(plate, glass,

bowl, spoon, one each per child)

YES

5.7 Whether the School/ Centre has

functional hand wash facility/ counters

with soap? If yes, give their number.

YES



YES



vegetables, pulses, grains and cleaning

used utensils?

YES


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.







5.12 Reason for not using gas based cooking

and proposal to convert.

YES



_


SMCs (Steering and Monitoring

Committee), MTAs (Mothers-Teachers

Association), etc. oriented for effective

implementation through their close

supervision?

YES

7 Role of Teachers:7.1 Details of orienting Teachers regarding

their role in the Scheme?7.2 Has a training module been developed in

20 days in-service training for teachers

under SSA (Sarva Siksha Abhiyaan)?

Details of Teacher training conducted in

this regard.

YES

7.3 Whether teachers are using the scheme

to educate children about hygiene,

discipline, social equity, conservation of

water, etc.

YES

8 Cooks :8.1

Who is cooking the meal? (Please give

breakup)




(iii) NGOs

(iv) Mothers Groups

(v) Any other







Scheme.


YES

8.3 Total No. of Organizers, Cooks & helpers : Helper-1

8.4 Are cooks/ helpers given training (atleast

15 days) on cleanliness, personal hygiene,










training programme


trainig for Food Handlers for GHP

& GMP



8.5 Remuneration being given to (i)

Organisers, (ii) Head Cook, (iii) Cook and

(iv) Helper.






through RTGS.




norms?

_

8.7 Have Self-Help Groups been tapped for

the programme? [If not, constraints in this

regard]

_


Committees constituted at District and

block level and whether regular meetings

are held, frequency of meetings?

YES, District level

10 Mobilization of mothers/ representatives

of local bodies:10.1 What are the steps taken to involve


Gram Panchayats/ Gram Sabhas, etc.,

taking turns to supervise preparation of

meals and feeding of children. What is the

effect of this initiative?

YES

10.2 What are the mechanisms for monitoring

the Scheme?








_

11 External evaluation of the programme :

11.1 Whether evaluation through external



No



school

pri- 214

upa- 128

Total-342



Shop?

YES From FCI Godawn











addition of vegetables and supply of

fruits, eggs etc. are ensured?



As per Annexure-1

3.2 How is the calorific value [450 calories

and 12 gms. of protein to every child at

primary level & 700 calories and 20 gms.

of protein to every child at upper primary

level] ensured?

As mentioned Above



Scheme?

As mentioned Above



SMC in co-ordination with Akshaya patra yes, it is dispayed in School by

SMC

3.5 Have any nutritional experts been

involved in planning and evaluation of

menus and quality of food served under

the programme?


Akshaya patra

3.6 Is there any standard prescription to

include minimum quantity of vegetables,

dal/lentils? How its implementation is

ensured?



frequently?


soya chunk, Ground Nut, &

Double fortified salt. We are

using in our standardized menu.

Also we initiated serving of

additional item like idli, chakri,

Fortifeid biscuit etc..



children is being monitored on daily basis,

if yes, then by whom?



patra.


regular feedback of

teacher,parents &students to

ensure the effectiveness of

quality serving ref annexure-2



SCHOOL NO. 3

School Name: SHREE MORARJIBAI DESAI PRA SHALA (SMC- SURAT)

4.2 Whether Cleanliness in cooking, serving

and consumption of mid-day meal is being


whom?





handlers PPE Vaccinated &

medical check up is done as per

FSSAI guideline. All raw materials

are cleaned by hi=tech machine

etc..

4.3 Whether timely procurement of

Ingredients, fuel, etc. of good quality is

monitored on weekly basis?

YES Akshaya patra supply chain team

& quality insurance jointly work

to ensure good quality.





person?

YES



Whether any register entry is maintained

on daily basis under signature of a



5 Infrastructure: Kitchen-cum-store/

Storage Bins/ Utensils/ water/ Fuel 5.1 Whether School/ Centre has pucca

Kitchen-cum-Store as per specification of

para 4.2 r/w Ann. 9? If yes then give size

and other details of Kitchen and Store,

both separately.


kitchen with in house Lab,

Storage & Cooking facility as per

FSSAI. Also kitchen is ISO




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

14 km


centralized kitchen & School is 30

km and its take about 1.5 to 2

hours transit time to reach

extreme corner. The temperature

of food served is maintained

above 65 degree by the utilization

customized vessels & insulated

vehilces.

5.3 What measures, if any, are being adopted

to test and ensure quality and quantity of

food In case food is procured from a

centralized kitchen?




5.4 Whether School/ Centre has Storage Bins?

If yes, give number, size and nature

ofBins.

_


Utensils? If yes, give their number and

size.

_

5.6 Whether the School/ Centre has Utensils

for children to have food(plate, glass,

bowl, spoon, one each per child)

YES

5.7 Whether the School/ Centre has

functional hand wash facility/ counters

with soap? If yes, give their number.

YES



YES



vegetables, pulses, grains and cleaning

used utensils?

YES


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.







5.12 Reason for not using gas based cooking

and proposal to convert.

YES



_


SMCs (Steering and Monitoring

Committee), MTAs (Mothers-Teachers

Association), etc. oriented for effective

implementation through their close

supervision?

YES

7 Role of Teachers:7.1 Details of orienting Teachers regarding

their role in the Scheme?7.2 Has a training module been developed in

20 days in-service training for teachers

under SSA (Sarva Siksha Abhiyaan)?

Details of Teacher training conducted in

this regard.

YES

7.3 Whether teachers are using the scheme

to educate children about hygiene,

discipline, social equity, conservation of

water, etc.

YES

8 Cooks :8.1

Who is cooking the meal? (Please give

breakup)




(iii) NGOs

(iv) Mothers Groups

(v) Any other







Scheme.


YES

8.3 Total No. of Organizers, Cooks & helpers : Helper-3

8.4 Are cooks/ helpers given training (atleast

15 days) on cleanliness, personal hygiene,










training programme


trainig for Food Handlers for GHP

& GMP



8.5 Remuneration being given to (i)

Organisers, (ii) Head Cook, (iii) Cook and

(iv) Helper.






through RTGS.




norms?

_

8.7 Have Self-Help Groups been tapped for

the programme? [If not, constraints in this

regard]

_


Committees constituted at District and

block level and whether regular meetings

are held, frequency of meetings?

YES, District level

10 Mobilization of mothers/ representatives

of local bodies:10.1 What are the steps taken to involve


Gram Panchayats/ Gram Sabhas, etc.,

taking turns to supervise preparation of

meals and feeding of children. What is the

effect of this initiative?

YES

10.2 What are the mechanisms for monitoring

the Scheme?








_

11 External evaluation of the programme :

11.1 Whether evaluation through external



No



school

pri- 125

upr- 111

Total- 136



Shop?

YES From FCI Godawn











addition of vegetables and supply

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