|
| Name of State- | Delhi |
| Name of District | Central |
| Name of School (Govt/Aided?local Body/EGS of AIE Centres) | Ajmeri Gate-Anglo Arabic Sr, Sec. School-2127082 |
| Srl,No. | Question | Status | Remarks if any |
| 1. | Total No. of Students enrolled of the school | 748 (Primary + Upper Primary) as on 31-3-2017 | |
| 2. | Food Grains: | MDM in Delhi is not prepared in schools but outsourced through empanelled Service Providers. The food grains are transported from FCI to godowns of the Service Providers. | |
| 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 grains are lifted from FCI godown itself in the presence of Departmental representatives and distributed at the same time to the NGOs/Service Providers who transport the food grains to their respective kitchens. Quantity of food grains is ensured before lifting the same from FCI godowns. Testing of raw food grains is done through NABL accredited laboratory. The kitchens of Service Providers are also checked from time to time by officers of the Department. | |
| 3. | Cooking of Meal: | The respective implementing agency decides menu of MDM. The Service Providers are required to add the vegetables and pulses etc as per instructions of the MHRD. Ensuring minimum standard of nutritive value for primary classes- minimum 450 K Calories and 12 grams of protein per meal and for Upper primary classes- minimum 700 K calories and 20 grams of protein per meal are made a part of agreement with the Service Providers for supply of MDM. Further, testing is done by NABL accredited Laboratory. | |
| 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 nutrition as per guidelines of MHRD has already been specified in agreement with the Service Providers for supply of MDM. Further, a committee of nutritional experts has been constituted to advise the Department for improving the nutritional values in Mid Day Meal including change in Mid Day Meal menu. Appropriate action shall be taken by the Department for improving nutritional values in Mid Day Meal after due deliberations. In case of local bodies, food testing for nutritional value through NABL accredited laboratory is also done. | |
| 3(iii) | What is the system of assessing the nutritional value of the meal under MDM Scheme? | Directorate has empanelled NABL accredited laboratory (M/s FICCI Research & Analysis Centre) for testing of samples of raw food grains and cooked food from schools and kitchens. | |
| 3(iv)a | Who is planning the weekly menu? | Menu is planned and implemented by all the six implementing agencies in Delhi for their respective schools. | |
| 3(iv)b | Is the weekly menu displayed in the school? | YES | |
| 3(v) | Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? | The nutritional experts are involved from time to time in planning the menu and quality of food to ensure nutritional values in the meal. A committee of nutritional experts has now been constituted to advise the Department for improving the nutritional values in Mid Day Meal including change in Mid Day Meal menu. Appropriate action shall be taken by the Department for improving nutritional values in Mid Day Meal after due deliberations. | |
| 3(Vi). | Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? | The Ministry of HRD has prescribed food norms and Nutritional values of food as follows:-
| S.No | Items | Primary | Upper Primary | | 1 | Food Grains | 100gms | 150gms | | 2 | Pulse | 20gms | 30gms | | 3 | Vegetables(leafy also) | 50gms | 75gms | | 4 | Oil & Fat | 5gms | 7.5gms | | 5 | Salt & Condiments | As per need | As per need |
A committee of nutritional experts has been constituted to advise the Department for improving the nutritional values in Mid Day Meal including change in Mid Day Meal menu. Appropriate action shall be taken by the Department for improving nutritional values in Mid Day Meal after due deliberations. | |
| 3(vii) | Are eggs, fruits etc. being served and how frequently? | No. However, Department has moved a proposal for allocation of fund for providing eggs and banana twice a week to the students from the State Govt. Budget with effect from the Academic year 2017-18. | |
| 4. | Monitoring | Yes, MDM is outsourced through empanelled Service Providers. However, in order to have proper checks on quality of food hygiene etc., the School MDM Committee and School Management Committee (SMC) have been constituted in each of the Schools and instructions to Principals/HOSs as well as field officers have also been issued for proper monitoring of MDM scheme. Testing of food through NABL accredited lab and regular inspections of the kitchens by officers are also carried out. | |
| 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? | Cleanliness in cooking is monitored by Service Providers and inspections of the kitchen are carried out by officers/officials of all the six implementing agencies of MDM in Delhi. The serving and consumption of meal in school is monitored by the Committees at school level. | |
| 4(iii) | Whether timely procurement of Ingredients, fuel, etc. of good quality is monitored on weekly basis? | MDM is outsourced through empanelled Service Providers and food grains are provided to Service Providers through FCI in advance on monthly basis. The addition of ingredients like pulses/besan/condiments/oil/salt etc in meal with AGMARK, ISO etc is made part of the agreement with the Service Providers for supply of MDM. Inspections by the officers/officials of the implementing agencies as well as Food Safety Department are carried out from time to time. | |
| 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? | Since MDM is outsourced through Service Providers and as per agreement they are supposed to maintain stock register as well as daily consumption register in the kitchen which are checked by officers/officials of the implementing agencies from time to time. | |
| 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? | MDM is outsourced through Service Providers and officers/officials of the Department conducts inspections from time to time to ensure the quantity, quality, hygiene, cleanliness and also proper maintenance of stock registers in the kitchens of the MDM. | |
| 5. | Infrastructure: Kitchen-cum-store/ Storage Bins/ Utensils/ water/ Fuel | MDM is outsourced through empanelled Service Providers and their empanelment is made by the Directorate on the basis of proper infrastructure of the kitchen etc. | |
| 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)a | Whether cooked food is procured from a centralized kitchen? | Yes | |
| 5(ii)b | If yes, then give the distance of the centralized kitchen from the school. | 5 To 10 KM | |
| 5(ii)c | How much time it takes for the cooked food to reach the school | 15 To 30 Minuts | |
| 5(ii)d | whether MDM comes hot, in good and eatable condition? | YES | |
| 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? | Directorate has empanelled NABC Accredited Laboratory (M/s FICCI Research & Analysis Centre) for testing of samples of raw food grains and cooked food from kitchens as well as from schools. The School MDM Committee tastes the food before it is served to the children. Inspections are also done by the officers of implementing agencies. | |
| 5(iv) | Whether School/ Centre has Storage Bins? If yes, give number, size and nature of Bins. | MDM is outsourced through empanelled Service Providers. Hence, the schools do not have kitchen/ utensils. | |
| 5(v) | Whether the School/ Centre has Cooking Utensils? If yes, give their number and size. | MDM is outsourced through empanelled Service Providers. Hence, the schools do not have kitchen/ utensils. | |
| 5(vi) | Whether the School/ Centre has Utensils for children to have food(plate, glass, bowl, spoon, one each per child) | At present, the children bring their own bowls/plate to have Mid Day Meal. | |
| 5(vii)a | Whether the School/ Centre has functional hand wash facility/ counters with soap? . | YES | |
| 5(vii)b | If yes, give their number. | 3 | |
| 5(viii) | Whether the School/ Centre has proper arrangement for Pure drinking water? | YES | |
| 5(ix) | Whether the School/ Centre has proper arrangement for clean water for washing vegetables, pulses, grains and cleaning used utensils? | Not applicable as MDM is outsourced through empanelled Service Providers | |
| 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. | The children take meal and eat the same at suitable available space in the school/ class rooms. | |
| 5(xi) | Nature of fuel being used [gas based, smokeless chullhas, traditional method of firewood, kerosene, etc.]. | MDM is outsourced through empanelled Service Providers. However, use of LPG/PNG for cooking Mid Day Meal by the Service Provider is made a part of agreement. Some Service Providers are also using boilers run on other fuels like diesel etc. | |
| 5(xii) | Reason for not using gas based cooking and proposal to convert. | Not applicable in view of 5(xi) above. | |
| 6. | Infrastructure: Capacity Building: | Directorate has allotted all Cook cum Helpers to empanelled Service Providers with the instructions to engage them on the basis of guidelines issued by the MHRD and it is their duty to train them. Directorate has been highlighting through various guidelines/ instructions/circulars to Service Providers for taking precautions in preparation/ transportation/ serving of MDM. | |
| 6(i) | Details of Plan to train Teachers and organizers/ cooks/ helpers? |
| 6(ii) | Are VECs (Village Education Committees), SMCs (Steering and Monitoring Committee), MTAs (Mothers-Teachers Association), etc. oriented for effective implementation through their close supervision? | In MDM is outsourced through empanelled Service Providers. However, in order to have proper checks on quality of food hygiene etc., the School MDM Committee and School Management Committee (SMC) have been constituted in each Govt./Govt. aided Schools. The instructions to Principals/HOSs and field officers have also been issued for proper monitoring of MDM scheme. | |
| 7. | Role of Teachers: | DM is outsourced through empanelled Service Providers. However, for proper checks on quality of food hygiene, distribution of meal to the children etc., the School MDM Committee and School Management Committee (SMC) have been constituted and teachers are the members of these committees for their role in the scheme. | |
| 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. | The MDM is outsourced through Service Providers and it is the responsibility of the Service Providers for cooking, transportation and serving of the fresh and hygienic meal to the children through Cook cum Helpers and it is the part of the agreement signed by the Service Providers with the implementing agencies. | |
| 7(iii) | Whether teachers are using the scheme to educate children about hygiene, discipline, social equity, conservation of water, etc. | Yes, teachers are members of the School MDM Committee & School Management Committee and they educate children about hygiene, discipline, social equity etc. implementing agencies are also issue requisite instructions from time to time. | |
| 8. | Cooks: | Cook cum helpers engaged by empanelled Service Providers are cooking the meal. The CCHs are allocated to the Service provider as per guidelines of the MHRD on the basis of number of students allotted to them. | |
| 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. | MDM is outsourced through NGOs/Service Providers and they have been selected as per the terms & conditions of EOI. | |
| 8(iii)a | Total No. of Organizers, | MDM is outsourced through 32 Service Providers | |
| 8(iii)b | Total No. of Cooks & helpers : | 8 | |
| 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. | Directorate has allotted all CCHs to Service Providers with the instructions to engage them on the basis of guidelines issued by MHRD, as it is their duty to train them. Their regular medical check-up, personal hygiene and cleanliness etc are made part of agreement. | |
| 8(v) | Remuneration being given to (i) Organisers, (ii) Head Cook, (iii) Cook and (iv) Helper. | As per guidelines of MHRD, remuneration/ honorarium of Rs.1000 per month to each CCH is given through empanelled NGOs/Service Providers of MDM. The engagement of CCHs is purely on part time basis. | |
| 8(vi) | Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? | Since, MDM is outsourced through NGOs/ empanelled Service Providers, the engagement of CCHs is carried out by them. The accountability of engagement of CCH is with the Service Providers. | |
| 8(vii) | Have Self-Help Groups been tapped for the programme? [If not, constraints in this regard] | Not applicable, as the MDM is outsourced through empanelled Service Provider and meal is not prepared in schools. | |
| 9. | Steering-cum-Monitoring Committees: | Vide order no. DE23(467)/MDM/2007-08/Part File/113-118 dated 23.01.2012 of this Directorate instructions have been issued for the constitution of monitoring Committees at the school level i.e. School Mid Day Meal Committee (SMDMC) and Zonal level i.e. Zonal Level Steering cum Monitoring Committee and also District Level Inspection Committee | |
| 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: | School Management Committees (SMC) under RTE Act has been constituted which consist of parents/guardians, elected representative of the local authority and social worker. In addition, the school Principals and teachers are also inducted as members in above committee. In addition to the above SMC, School MDM Committees have also been constituted which inter-alia include three mothers from different classes as members, so as to ensure that all the children of primary and upper primary classes get fresh, hot and hygienic meal and for proper supervision of the distribution and quality of meal. Instructions have also been issued for participation and presence of parents during serving of meals so that they can also taste the food before it is served to the children. | |
| 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? | Vide order no. DE23(467)/MDM/2007-08/Part File/113-118 dated 23.01.2012 of this Directorate instructions have been issued for the constitution of Committees at the school level i.e. School Mid Day Meal Committee (SMDMC) and Zonal level i.e. Zonal Level Steering cum Monitoring Committee and also District Level Inspection Committee to monitor the MDM Scheme. The circulars /guidelines are issued from time to time to all stakeholders of MDM for proper supervision and implementation of the scheme. The inspections of the kitchen of the Service Providers and distribution of meals to the children in schools are regularly carried out by the Officials/Officers of the Directorate. The food samples as well as raw food grains are also being tested in Accredited Laboratory. Prompt action is also taken against defaulting Service Providers. | |
| 10(iii) | Whether quarterly assessment of the programme through District Institutes of Education & Trainings has begun? | No | |
| 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? |