Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1185

UDISE Code of School : 1131204302

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Middle

Name of School : G.G.M.S KIRPIND

1.Total No. of students enrolled in the school? : 9

Total No. of students covered under Mid Day Meal Scheme : 9

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes. 1.steel container, 1 quintal

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

-

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Rs.1000

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1185

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1186

UDISE Code of School : 1131204401

Province : Jammu

Districts : Jammu

Block of District : RS PURA

School Educational Zone : Miran Sahib

CRC : No

Type of School : Middle

Name of School : Gms kotli arjun singh

1.Total No. of students enrolled in the school? : 20

Total No. of students covered under Mid Day Meal Scheme : 20

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

No

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 they are inspected daily for which register is also maintained

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.

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes.1.drum

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

N . A.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1186

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1187

UDISE Code of School : 1131205901

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Bms maralian

Type of School : Middle

Name of School : Bms maralian

1.Total No. of students enrolled in the school? : 26

Total No. of students covered under Mid Day Meal Scheme : 26

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 1 200 kg. Metal

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 1 cooker 10 ltr 1 patila 10 kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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 veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1187

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1188

UDISE Code of School : 1131204903

Province : Jammu

Districts : Jammu

Block of District : R. S pura

School Educational Zone : Miran Sahib

CRC : Crc

Type of School : Primary

Name of School : PS Railwayline

1.Total No. of students enrolled in the school? : 16

Total No. of students covered under Mid Day Meal Scheme : 16

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

No

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gasbased

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1188

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1189

UDISE Code of School : 1131207601

Province : Jammu

Districts : Jammu

Block of District : R.S.Pura

School Educational Zone : Miran Sahib

CRC : Nandpur

Type of School : High School

Name of School : GBHS Simbal Camp

1.Total No. of students enrolled in the school? : 29

Total No. of students covered under Mid Day Meal Scheme : 19

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 8by 8

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 3

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 40

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes 1

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?

Yes

5(x). Whether the school/center 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 30by 30

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

NA

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1189

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1190

UDISE Code of School : 1131202201

Province : Jammu

Districts : Jammu

Block of District : R.S.Pura

School Educational Zone : Miran Sahib

CRC : GHS Kotli Shah Doullah

Type of School : Middle

Name of School : GGMS Chohala

1.Total No. of students enrolled in the school? : 16

Total No. of students covered under Mid Day Meal Scheme : 16

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 ,10×7approx.

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes only one storage bin of capacity 1quintal

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes,10 l pressure cooker and Patila with lid of capacity 10 l

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Hand pump facility is there

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?

Yes

5(x). Whether the school/center 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 ,veranda of size10×5

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000 only

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1190

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1191

UDISE Code of School : 1131207301

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : GHS Kotli shah doula

Type of School : Middle

Name of School : BMS Tanda

1.Total No. of students enrolled in the school? : 28

Total No. of students covered under Mid Day Meal Scheme : 28

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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, 6'×12"

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes,1,100 kg,steel

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes9

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes,2

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1191

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1192

UDISE Code of School : 1131206204

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Nandpur

Type of School : High School

Name of School : Government Girls High school Simbal Camp

1.Total No. of students enrolled in the school? : 68

Total No. of students covered under Mid Day Meal Scheme : 47

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 only pucca kitchen

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

2 storage bins one of 100kgs and another of 150kgs.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 3patilas of 5kgs, 2 pressure cooker 5 kgs and 10 kgs, 1 karahi.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes 3 handpumps, 1 wash basin, 1 PHE connection

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?

Yes

5(x). Whether the school/center 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, 2 veranda of 44 feet.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

---

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1192

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1193

UDISE Code of School : 1131202901

Province : Jammu

Districts : Jammu

Block of District : RS PURA

School Educational Zone : Miran Sahib

CRC :

Type of School : Middle

Name of School : Govt. Boys middle school, Gazipur Kullian

1.Total No. of students enrolled in the school? : 40

Total No. of students covered under Mid Day Meal Scheme : 40

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

no

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes and no.of bins 15

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

yes only one

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?

Yes

5(x). Whether the school/center 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 and natural air amd light

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1193

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

no

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1194

UDISE Code of School : 1131201301

Province : Jammu

Districts : Jammu

Block of District : R.S.Pura

School Educational Zone : Miran Sahib

CRC : BMS Chohala

Type of School : Primary

Name of School : Govt primary School Chakbakhtawar

1.Total No. of students enrolled in the school? : 21

Total No. of students covered under Mid Day Meal Scheme : 21

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 144sq. Feet

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes It has 1quintal capacity

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 33glases and 33plates and same no.of spoons

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based chullhas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1194

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1195

UDISE Code of School : 1131202202

Province : Jammu

Districts : Jammu

Block of District : Miranda Sahib

School Educational Zone : Miran Sahib

CRC : HS Kotli Shah Doula

Type of School : Middle

Name of School : BMS Chohala

1.Total No. of students enrolled in the school? : 17

Total No. of students covered under Mid Day Meal Scheme : 17

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 12*8

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000 per month

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1195

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1196

UDISE Code of School : 1131204902

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Yes

Type of School : Middle

Name of School : GMS Kotli Shah Doula

1.Total No. of students enrolled in the school? : 45

Total No. of students covered under Mid Day Meal Scheme : 45

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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,12"7"

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes..only1bin.100kg ...aluminium

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes ....5......10kg each

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes ....1

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?

Yes

5(x). Whether the school/center 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. Veranda ....20"4"

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

No

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

No

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1196

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Nil

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1197

UDISE Code of School : 1131204802

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Maralian

Type of School : High School

Name of School : Govt.Boys High School Kotli Mian Fateh

1.Total No. of students enrolled in the school? : 40

Total No. of students covered under Mid Day Meal Scheme : 40

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

12*8

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5*3

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

100plates and 10 cooking utensil

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

40

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?

Yes

5(x). Whether the school/center 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.

20*15

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000per month

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1197

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1198

UDISE Code of School : 1131204101

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Kirpind

Type of School : Middle

Name of School : Middle school khour deonian

1.Total No. of students enrolled in the school? : 15

Total No. of students covered under Mid Day Meal Scheme : 15

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes, capacity 100kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes, 2 utensil 15 plates

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes 15 plates and glasses

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes 1 water cooler

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook and helper

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1198

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1199

UDISE Code of School : 1131206902

Province : Jammu

Districts : Jammu

Block of District : R S pura

School Educational Zone : Miran Sahib

CRC : Rathana

Type of School : Primary

Name of School : Govt Girls Primary School Camp Rathana

1.Total No. of students enrolled in the school? : 7

Total No. of students covered under Mid Day Meal Scheme : 7

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes. 1 in number. Steel

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes. 2 pressure cooker. 3 pots

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1199

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1200

UDISE Code of School : 1131205406

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Nandpur

Type of School : Primary

Name of School : GPS Suzadpur

1.Total No. of students enrolled in the school? : 15

Total No. of students covered under Mid Day Meal Scheme : 15

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.8×9 10×12

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1 150 kg aluminium

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes. 2Cooker_10 lts Cooking bowl_1_5kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

35 plates.20glasses

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes.1

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?

Yes

5(x). Whether the school/center 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.30 feet veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Yes.cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1200

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1201

UDISE Code of School : 1131205301

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : Government Primary School, Makhanpur Gujjran

1.Total No. of students enrolled in the school? : 18

Total No. of students covered under Mid Day Meal Scheme : 18

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes. Two in no.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Yes

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1201

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1202

UDISE Code of School : 1131206201

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC : No

Type of School : Middle

Name of School : Govt. Middle School Nihalpur simbal.

1.Total No. of students enrolled in the school? : 32

Total No. of students covered under Mid Day Meal Scheme : 32

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes.1storage bin with 100kg capacity.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes.5 utensils of large size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes.

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes.1

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG

5(xii). Reason for not using gas based cooking and proposal to

convert.

NA

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1202

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Nil

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1203

UDISE Code of School : 1131204701

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC : Ggms kotli bhagwan singh

Type of School : Middle

Name of School : Ggms kotli bhagwan singh

1.Total No. of students enrolled in the school? : 58

Total No. of students covered under Mid Day Meal Scheme : 58

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes. 1 for storage of rice (1quintal).

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes.1

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes.

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes.One.

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?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based.

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes.

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Yes.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1203

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes.

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1204

UDISE Code of School : 1131200602

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : Primary school Benagarh

1.Total No. of students enrolled in the school? : 12

Total No. of students covered under Mid Day Meal Scheme : 12

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

yes

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

Cooks/helpers engaged by the department

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 and helper.

0

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000 per month

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1204

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1205

UDISE Code of School : 1131202801

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Middle

Name of School : GMS Gazia

1.Total No. of students enrolled in the school? : 18

Total No. of students covered under Mid Day Meal Scheme : 18

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Cook

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes.1 pressure cooker 10 ltr .1 patila 10 ltr

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Plates 20,glass 20,spoon 20.

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Lpg

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000 to cook.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1205

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1206

UDISE Code of School : 1131204901

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : simbal camp

Type of School : High School

Name of School : GHS KOTLI SHAH DOULA

1.Total No. of students enrolled in the school? : 8

Total No. of students covered under Mid Day Meal Scheme : 8

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.10×6

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

2drums (40kg),

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes.2big patila (2kg),2patila (1kg)

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

yes.01

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?

Yes

5(x). Whether the school/center 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.

verandah.24×6

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

no

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

no

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

no

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1206

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

nil

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1207

UDISE Code of School : 1131204801

Province : Jammu

Districts : Jammu

Block of District : Miran shaib

School Educational Zone : Miran Sahib

CRC : Maralia

Type of School : Primary

Name of School : GPS KOTLI MIAN

1.Total No. of students enrolled in the school? : 24

Total No. of students covered under Mid Day Meal Scheme : 24

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

Pucca kitchen

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Hand pump

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?

Yes

5(x). Whether the school/center 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.

Veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1207

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1208

UDISE Code of School : 1131206301

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Govt high school kirpind

Type of School : High School

Name of School : Boys govt. high school phinder

1.Total No. of students enrolled in the school? : 85

Total No. of students covered under Mid Day Meal Scheme : 54

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 by MDM incharge

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 they are inspected daily for which register is also maintained

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 and pucca

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1208

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1209

UDISE Code of School : 1131203401

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : chohalla

Type of School : Primary

Name of School : GPS Jindlehar

1.Total No. of students enrolled in the school? : 9

Total No. of students covered under Mid Day Meal Scheme : 9

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes ,01

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes , 02

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

yes, 01

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG

5(xii). Reason for not using gas based cooking and proposal to

convert.

NA

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

yes

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1209

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

no

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1210

UDISE Code of School : 1131200201

Province : Jammu

Districts : Jammu

Block of District : RSpura

School Educational Zone : Miran Sahib

CRC : Govt. Girls High School Badyal Brahamana

Type of School : High School

Name of School : GBHS BADYAL BRAHMANA

1.Total No. of students enrolled in the school? : 129

Total No. of students covered under Mid Day Meal Scheme : 96

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 8 x 10 ft

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 01, 5 quintals steel

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

no

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

yes

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?

Yes

5(x). Whether the school/center 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 , varendah

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

lpg

5(xii). Reason for not using gas based cooking and proposal to

convert.

n/a

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

yes

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000/cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1210

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

no

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1211

UDISE Code of School : 1131203701

Province : Jammu

Districts : Jammu

Block of District : r s pura

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : G P S Kalas Kullian

1.Total No. of students enrolled in the school? : 17

Total No. of students covered under Mid Day Meal Scheme : 17

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

No

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

17 as per enrollment

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

1

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?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1211

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1212

UDISE Code of School : 1201201

Province : Jammu

Districts : Jammu

Block of District : miran sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : govt.primary school chak alawal

1.Total No. of students enrolled in the school? : 1

Total No. of students covered under Mid Day Meal Scheme :

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

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 they are inspected daily for which register is also maintained

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

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?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1212

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1213

UDISE Code of School : 1131205801

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC : Kotli Shah Doula

Type of School : Primary

Name of School : Govt.Pry.School Mehlowal

1.Total No. of students enrolled in the school? : 11

Total No. of students covered under Mid Day Meal Scheme : 11

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

Pacca kitchen

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1 100kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 2cooker 1 patlia

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes one for each child

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

1

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1213

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1214

UDISE Code of School : 1131206302

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : High school Kirpind

Type of School : Middle

Name of School : GOVT.GIRLS MIDDLE SCHOOL PHINDER

1.Total No. of students enrolled in the school? : 45

Total No. of students covered under Mid Day Meal Scheme : 42

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 100 kg capacity

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 2 utensils

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

50 plates and glasses

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes 1

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Rs 1000

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1214

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1215

UDISE Code of School : 1131204104

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : GPS kothey Mathura Dass

1.Total No. of students enrolled in the school? : 8

Total No. of students covered under Mid Day Meal Scheme : 8

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

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 they are inspected daily for which register is also maintained

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

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?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1215

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1216

UDISE Code of School : 1131205902

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Bms maralia

Type of School : Primary

Name of School : Gps krishna nagar

1.Total No. of students enrolled in the school? : 26

Total No. of students covered under Mid Day Meal Scheme : 26

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 1 100kg metal

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 2 cooker 10 litre 2 patila 10 kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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 veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1216

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1217

UDISE Code of School : 1131205701

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Govt. High school kirpind

Type of School : Middle

Name of School : Govt.middle school mehassian

1.Total No. of students enrolled in the school? : 34

Total No. of students covered under Mid Day Meal Scheme : 29

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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, pucca kitchen 14x8 and pucca store 12x8

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes, 1 size: 3 X 2 feet rice container

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes, plates: 40 and glasses: 49

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes. 1

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?

Yes

5(x). Whether the school/center 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.

Veranda size : 20x5

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

-3

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1217

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1218

UDISE Code of School : 1131207101

Province : Jammu

Districts : Jammu

Block of District : R S pura

School Educational Zone : Miran Sahib

CRC : Nandpur

Type of School : Middle

Name of School : GGMS RATTIAN 9

1.Total No. of students enrolled in the school? : 30

Total No. of students covered under Mid Day Meal Scheme : 30

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

Only Rice

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 they are inspected daily for which register is also maintained

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 as per norms

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes, 2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes 2

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?

Yes

5(x). Whether the school/center 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 100feet long verandah

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Yes

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1218

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1219

UDISE Code of School : 1131203101

Province : Jammu

Districts : Jammu

Block of District : RS pura

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : Govt Boys Primary school Jassore

1.Total No. of students enrolled in the school? : 2

Total No. of students covered under Mid Day Meal Scheme : 2

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG

5(xii). Reason for not using gas based cooking and proposal to

convert.

NA

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Rupees 1000 p. m

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1219

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1220

UDISE Code of School : 1131205201

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : Govt.Boys primary School Langotian

1.Total No. of students enrolled in the school? : 13

Total No. of students covered under Mid Day Meal Scheme : 13

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 1 container size 1 quantal

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Rs 1000

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1220

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1221

UDISE Code of School : 1131203802

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC : Miran Sahib

Type of School : High School

Name of School : GBHSBrij Nagar

1.Total No. of students enrolled in the school? : 31

Total No. of students covered under Mid Day Meal Scheme : 24

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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,72sq .ft.

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Rice container 100 Kg , pulses containers.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Cooker 7lt.patila and serving spoons.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes,2 no.

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?

Yes

5(x). Whether the school/center 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.

Veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

NA

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Education department

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1221

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1222

UDISE Code of School : 1131202101

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Middle

Name of School : Gms chak aslam

1.Total No. of students enrolled in the school? : 47

Total No. of students covered under Mid Day Meal Scheme : 47

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

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 they are inspected daily for which register is also maintained

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

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?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1222

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1223

UDISE Code of School : 1200401

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC : Begga zana

Type of School : Middle

Name of School : Govt.Boys Middle School Bagga Janna 5

1.Total No. of students enrolled in the school? : 54

Total No. of students covered under Mid Day Meal Scheme : 54

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

Pacca Kitchen

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1 200kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 1cooker 1 patila

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes one for each child

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Handwash with the help of champer

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas Based.

5(xii). Reason for not using gas based cooking and proposal to

convert.

.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1223

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1224

UDISE Code of School : 1131207608

Province : Jammu

Districts : Jammu

Block of District : JAMMU

School Educational Zone : Miran Sahib

CRC : NIL

Type of School : Primary

Name of School : PS KOTHEY JAMUN DASS

1.Total No. of students enrolled in the school? : 8

Total No. of students covered under Mid Day Meal Scheme : 8

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 10/12 FT

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

100 KG OF TIN BIN

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

YES 18 PLATES MEDIUM SIZE, 18 GLASS MEDIUM SIZE

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

PLATE 18, GALSS 18, BOWL NIL, SPOON NIL

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

YES 1

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?

Yes

5(x). Whether the school/center 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.

VARANDA 8/35

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

GAS BASED

5(xii). Reason for not using gas based cooking and proposal to

convert.

NIL

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

YES

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

YES

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

RS 1000/- PER MONTH

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1224

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

NO

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1225

UDISE Code of School : 1131201901

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : GMS kotli shah doula

Type of School : Primary

Name of School : Govt.primary school chak talab

1.Total No. of students enrolled in the school? : 5

Total No. of students covered under Mid Day Meal Scheme : 5

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

Pucca kitchen

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1,100kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 2 cookers(5ltr,7ltr)1 patila

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes one each per child

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes by help of camper

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?

Yes

5(x). Whether the school/center 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 veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1225

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1226

UDISE Code of School : 1131207606

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : KOTLI SHAH DOULA

Type of School : High School

Name of School : GHS GOBIND SINGH PURA BASTI SIMBAL

1.Total No. of students enrolled in the school? : 54

Total No. of students covered under Mid Day Meal Scheme : 39

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 10/6

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

YES 1 TIN BIN 4 QUATAL

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

YES 1 COOKER 10 L 2 PATILA 10 L 1 PATILA 5 L

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

PLATE 60 GLASS 14

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

YES

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?

Yes

5(x). Whether the school/center 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.

VERANDA 20/4

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

GAS BASED

5(xii). Reason for not using gas based cooking and proposal to

convert.

N/A

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

YES

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

YES

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NO

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1226

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

NO

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1227

UDISE Code of School : 1131207604

Province : Jammu

Districts : Jammu

Block of District : JAMMU

School Educational Zone : Miran Sahib

CRC : NIL

Type of School : Primary

Name of School : GPS BASTI SIMBAL

1.Total No. of students enrolled in the school? : 6

Total No. of students covered under Mid Day Meal Scheme : 6

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 10/12 FT

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

100KG OF TIN BIN

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

YES 15 PLATES MEDIUM SIZE, 15 GLASS MEDIUM SIZE

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

PLATE 15, GLASS 15, BOWL NIL, SPOON NIL

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

YES 1

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?

Yes

5(x). Whether the school/center 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.

VARANDA 7/24 FT

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

GAS BASED

5(xii). Reason for not using gas based cooking and proposal to

convert.

NIL

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

YES

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

YES

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

RS 1000/- PER MONTH

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1227

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

NO

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1228

UDISE Code of School : 1131203801

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Bms maralian

Type of School : Middle

Name of School : GGMS Brij Nagar

1.Total No. of students enrolled in the school? : 39

Total No. of students covered under Mid Day Meal Scheme : 39

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 monitoring by staff

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 they are inspected daily for which register is also maintained

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 15/8ft

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 02@100kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 01pressure cooker12ltr 01patila with lid

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes 01

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?

Yes

5(x). Whether the school/center 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.

Classrooms

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas stove

5(xii). Reason for not using gas based cooking and proposal to

convert.

NA

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1228

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1229

UDISE Code of School :

Province : Jammu

Districts : Jammu

Block of District : R S PURA

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : GPS CHAK SHIAN

1.Total No. of students enrolled in the school? : 15

Total No. of students covered under Mid Day Meal Scheme : 15

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes No . 1 Size-Small

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes No 2

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Nil

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1229

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1230

UDISE Code of School : 1131203804

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Marallia

Type of School : Primary

Name of School : Govt primary school kharian

1.Total No. of students enrolled in the school? : 4

Total No. of students covered under Mid Day Meal Scheme : 4

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

Nil

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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.

Nil

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1230

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1231

UDISE Code of School : 1131201702

Province : Jammu

Districts : Jammu

Block of District : R.S PURA

School Educational Zone : Miran Sahib

CRC : BMS Chohalla

Type of School : Primary

Name of School : BPS Chak mohd yar

1.Total No. of students enrolled in the school? : 10

Total No. of students covered under Mid Day Meal Scheme : 10

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1231

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Nil

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1232

UDISE Code of School : 1131206401

Province : Jammu

Districts : Jammu

Block of District : RSPURA

School Educational Zone : Miran Sahib

CRC : MS RATHANA

Type of School : Primary

Name of School : BPS QUDERPUR

1.Total No. of students enrolled in the school? : 3

Total No. of students covered under Mid Day Meal Scheme : 3

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 10ft by 8ft

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes 1

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?

Yes

5(x). Whether the school/center 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.

Veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Na

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1232

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1233

UDISE Code of School : 1131200801

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC : Miran Sahib

Type of School : High School

Name of School : Govt. Boys High School Bansultan

1.Total No. of students enrolled in the school? : 153

Total No. of students covered under Mid Day Meal Scheme : 68

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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. Size of kitchen 10 square feet and size of store 10' x 5'

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes there are two storage bins of cylindrical shape of diameter 1.5 foot and

height 5 foot

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes. 3 big patelas of size of 10 litre, 1 cooker of 10 litre

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes 50 plates, 50 glasses

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes there is only one counter

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?

Yes

5(x). Whether the school/center 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, Veranda of size 60' x 10'

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Yes

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1233

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1234

UDISE Code of School : 1131205101

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : Govt.boys prmy.school koulan

1.Total No. of students enrolled in the school? : 3

Total No. of students covered under Mid Day Meal Scheme : 3

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

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 they are inspected daily for which register is also maintained

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

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?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1234

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1235

UDISE Code of School : 1131202301

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC : Ban Sultan

Type of School : Middle

Name of School : GMS Darsopur

1.Total No. of students enrolled in the school? : 44

Total No. of students covered under Mid Day Meal Scheme : 44

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Y

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Y

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1235

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1236

UDISE Code of School : 11312050102

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : GPS Koulan

1.Total No. of students enrolled in the school? : 3

Total No. of students covered under Mid Day Meal Scheme : 3

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

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 they are inspected daily for which register is also maintained

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1236

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1237

UDISE Code of School : 1131207701

Province : Jammu

Districts : Jammu

Block of District : R s pura

School Educational Zone : Miran Sahib

CRC : Brij nagar

Type of School : Middle

Name of School : Govt.boys middle school tootray

1.Total No. of students enrolled in the school? : 62

Total No. of students covered under Mid Day Meal Scheme : 62

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

yes

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

yes

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

Cooks/helpers engaged by the department

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

yes

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1237

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1238

UDISE Code of School : 1131206801

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : Govt primary school raipur gujran

1.Total No. of students enrolled in the school? : 18

Total No. of students covered under Mid Day Meal Scheme : 18

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

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 they are inspected daily for which register is also maintained

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, 8/15

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes, 1 in number,of 100kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1238

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1239

UDISE Code of School : 1131207102

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Middle

Name of School : Govt. Boys Middle School Rattian

1.Total No. of students enrolled in the school? : 37

Total No. of students covered under Mid Day Meal Scheme : 37

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 150 sq.foot

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes,2in number,50kg in capacity,made of iron steel

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes one Cooker 10 litres one big patella of 25 kg one pan ,kadai

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes , one

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?

Yes

5(x). Whether the school/center 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 size 150sq.ft Open veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

N.A

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

900 per month

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1239

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1240

UDISE Code of School : 1131200202

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC : Govt. Girls High School Badyal Brahmana

Type of School : High School

Name of School : Govt. Girls High School Badyal Brahmana

1.Total No. of students enrolled in the school? : 86

Total No. of students covered under Mid Day Meal Scheme : 68

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

All cooking material recorded on the MDM register and signed by the HM

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 they are inspected daily for which register is also maintained

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 school has pucca kitchen 10' by 9'

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Storage bins of size 5' by 2'

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Pressure cooker 10 litre 2 big patilas kadahi and other utensils

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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.

Veranda of size 40' by 9'

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based smokeless chullhas

5(xii). Reason for not using gas based cooking and proposal to

convert.

NA

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Rs1000 to cook and helper

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1240

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1241

UDISE Code of School : 1131206401

Province : Jammu

Districts : Jammu

Block of District : Ranbir Singh Pora

School Educational Zone : Miran Sahib

CRC : MS Rathana

Type of School : Primary

Name of School : Govt.Boys Pry School, Chak Bala

1.Total No. of students enrolled in the school? : 5

Total No. of students covered under Mid Day Meal Scheme : 5

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

Incharge Teacher

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 they are inspected daily for which register is also maintained

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.

No kitchen

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 7 litr pressure cooker

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Helper

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1241

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1242

UDISE Code of School : 1131206601

Province : Jammu

Districts : Jammu

Block of District : Ranbir Singh Pura

School Educational Zone : Miran Sahib

CRC : Chack Aslam

Type of School : Primary

Name of School : Government primary school . Qutab Nizam

1.Total No. of students enrolled in the school? : 10

Total No. of students covered under Mid Day Meal Scheme : 10

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes.1tin bin.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes.

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes.1

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?

Yes

5(x). Whether the school/center 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. A veranda.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based.

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1242

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1243

UDISE Code of School : 1131201701

Province : Jammu

Districts : Jammu

Block of District : R S pura

School Educational Zone : Miran Sahib

CRC : GMS chohalla

Type of School : Primary

Name of School : GPS chak Mohd yar

1.Total No. of students enrolled in the school? : 11

Total No. of students covered under Mid Day Meal Scheme : 11

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes. 2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes I

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?

Yes

5(x). Whether the school/center 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 I

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook trs

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1243

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1244

UDISE Code of School : 1131205202

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC : Maralia

Type of School : Middle

Name of School : Govt middle school LANGOTIAN

1.Total No. of students enrolled in the school? : 51

Total No. of students covered under Mid Day Meal Scheme : 51

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1244

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yesyes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1245

UDISE Code of School : 1131202206

Province : Jammu

Districts : Jammu

Block of District : R S Pura

School Educational Zone : Miran Sahib

CRC : Govt. HS Kotli Shadola

Type of School : Primary

Name of School : Govt. PS Kothey chohalla

1.Total No. of students enrolled in the school? : 5

Total No. of students covered under Mid Day Meal Scheme : 5

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

no (our school is clubbed)

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

yes

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1245

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1246

UDISE Code of School : 1131200102

Province : Jammu

Districts : Jammu

Block of District : R.S.Pura

School Educational Zone : Miran Sahib

CRC : GHS Kotli Shah Doulla

Type of School : Primary

Name of School : Govt. P/S Badila

1.Total No. of students enrolled in the school? : 27

Total No. of students covered under Mid Day Meal Scheme : 27

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes1drum

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

n.a.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1246

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

yes

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

no

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1247

UDISE Code of School : 1131206901

Province : Jammu

Districts : Jammu

Block of District : R S pura

School Educational Zone : Miran Sahib

CRC : Miran sahib

Type of School : Middle

Name of School : Govt Boys middle school Rathana

1.Total No. of students enrolled in the school? : 95

Total No. of students covered under Mid Day Meal Scheme : 95

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes/according to need

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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 / veranda 25/10

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

No reason

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000 per month

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1247

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

Yes

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1248

UDISE Code of School : 1131207605

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : MS KOTLI SHAH DOULA

Type of School : Primary

Name of School : PS SCHOOL TINDAY KALAN

1.Total No. of students enrolled in the school? : 32

Total No. of students covered under Mid Day Meal Scheme : 32

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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 PACCA

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

YES , 100KG

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

YES , 2 UTENSIL

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

35 PLATES AND GLASSES

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

YES, 01

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

GAS BASED

5(xii). Reason for not using gas based cooking and proposal to

convert.

NIL

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

YES

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

YES

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000, COOK

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1248

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

2

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

YES

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1249

UDISE Code of School : 1131203301

Province : Jammu

Districts : Jammu

Block of District : Jammu

School Educational Zone : Miran Sahib

CRC :

Type of School : High School

Name of School : Govt Boys High School Jinder Mehlu

1.Total No. of students enrolled in the school? : 105

Total No. of students covered under Mid Day Meal Scheme : 70

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes.

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes.

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?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas Based.

5(xii). Reason for not using gas based cooking and proposal to

convert.

NA.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes.

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

Cooks/helpers engaged by the department

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1249

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

Yes.

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

NA

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1250

UDISE Code of School : 1131205402

Province : Jammu

Districts : Jammu

Block of District : Miran sahib

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : Govt. Primary school malikpur

1.Total No. of students enrolled in the school? : 12

Total No. of students covered under Mid Day Meal Scheme : 12

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

Pucca kichen 12×10

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 1 quantial

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 1 cooker/ 10 ltr. , 1 pattela/ 10 ltr. , 1 pattela 5 ltr.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

No

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?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based, smokeless chullhas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1250

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1251

UDISE Code of School : 1131202702

Province : Jammu

Districts : Jammu

Block of District : Rs pura

School Educational Zone : Miran Sahib

CRC : M. S Rathana

Type of School : Primary

Name of School : Government primary school gandli

1.Total No. of students enrolled in the school? : 24

Total No. of students covered under Mid Day Meal Scheme : 24

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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. 10*10

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes. Steel(3feet)

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

No

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes. 1

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?

Yes

5(x). Whether the school/center 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 veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1251

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

NO

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1252

UDISE Code of School : 1131203902

Province : Jammu

Districts : Jammu

Block of District : R. S pura

School Educational Zone : Miran Sahib

CRC :

Type of School : Primary

Name of School : Govt. Primary School Khepar

1.Total No. of students enrolled in the school? : 3

Total No. of students covered under Mid Day Meal Scheme : 3

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

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 they are inspected daily for which register is also maintained

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.

Pucca kitchen

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000/- per month

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1252

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

Yes

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1253

UDISE Code of School : 1131203602

Province : Jammu

Districts : Jammu

Block of District : R. S Pura

School Educational Zone : Miran Sahib

CRC : Government middle school gazipur kullian

Type of School : Primary

Name of School : Government primary school Kothey kadyal

1.Total No. of students enrolled in the school? : 17

Total No. of students covered under Mid Day Meal Scheme : 17

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

10×1

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1 bin for storage of rice(50kg)

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes, 12 plates, 32 glasses ,thalia 2o,2 patilas, 2 steel buckets, 2 serving

spoons, 7 plastic containers, 2 pressure cooker

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No bowl, only plates glasses and spoons

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

1

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?

Yes

5(x). Whether the school/center 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,

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

GAS

5(xii). Reason for not using gas based cooking and proposal to

convert.

N. A.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

Cook

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1253

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

Yes

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1254

UDISE Code of School : 1131204909

Province : Jammu

Districts : Jammu

Block of District : Miran Sahib

School Educational Zone : Miran Sahib

CRC : Yes

Type of School : Primary

Name of School : GPS khutian

1.Total No. of students enrolled in the school? : 1

Total No. of students covered under Mid Day Meal Scheme : 1

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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, 12"7"

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes.. Only 13in... 50kg.... Aluminium

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes... 5kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes... 1

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?

Yes

5(x). Whether the school/center 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 veranda... 20"4"

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

No

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

No

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

Cooks/helpers engaged by the department

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 and helper.

0

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1254

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Nil

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1255

UDISE Code of School : 1131200901

Province : Jammu

Districts : Jammu

Block of District : Jammu

School Educational Zone : Miran Sahib

CRC : Boys middle school rathana

Type of School : Primary

Name of School : Govt.boys pry school bhalesar

1.Total No. of students enrolled in the school? : 6

Total No. of students covered under Mid Day Meal Scheme : 6

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

No

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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.

Veranda 8/15

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1255

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1256

UDISE Code of School : 1131204402

Province : Jammu

Districts : Jammu

Block of District : RS Pura

School Educational Zone : Miran Sahib

CRC : Govt High School Kotli Shah Doula

Type of School : Primary

Name of School : Govt Boys Primary School, Kotli Arjun Singh

1.Total No. of students enrolled in the school? : 5

Total No. of students covered under Mid Day Meal Scheme : 5

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG stove

5(xii). Reason for not using gas based cooking and proposal to

convert.

N.A

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000 p.m

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1256

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

Yes

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Yes

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1257

UDISE Code of School : 1131204301

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : HS KIRPIND

Type of School : High School

Name of School : HS KIRPIND

1.Total No. of students enrolled in the school? : 51

Total No. of students covered under Mid Day Meal Scheme : 25

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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.

No

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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.

Veranda 8/15

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1257

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1258

UDISE Code of School : 1131205401

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : MS NANDPUR

Type of School : Middle

Name of School : MS NANDPUR

1.Total No. of students enrolled in the school? : 34

Total No. of students covered under Mid Day Meal Scheme : 34

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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?

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 they are inspected daily for which register is also maintained

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.

Pucca kitchen

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes

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?

Yes

5(x). Whether the school/center 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

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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

Cooks/helpers engaged by the department

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

1000/- per month

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1258

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

Yes

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1259

UDISE Code of School : 1131200204

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : PS DEHRIAN

Type of School : Primary

Name of School : DEHRIAN

1.Total No. of students enrolled in the school? : 0

Total No. of students covered under Mid Day Meal Scheme : 0

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?

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?

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

3(v). Have any nutritional experts been involved in planning and

evaluation 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?

3(vii). Are eggs, fruits etc. being served and how frequently?

4(i). Whether regularity, wholesomeness and overall 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?

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

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?

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?

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?

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?

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

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?

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 (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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.

8(iii). Total No. of Organizers,cooks and helper.

8(iv). Are cooks/helpers given training (at least 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.

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1259

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1260

UDISE Code of School : 1131200203

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : PS SABHA BASTI

Type of School : Primary

Name of School : SABHA BASTI

1.Total No. of students enrolled in the school? : 0

Total No. of students covered under Mid Day Meal Scheme : 0

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?

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?

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

3(v). Have any nutritional experts been involved in planning and

evaluation 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?

3(vii). Are eggs, fruits etc. being served and how frequently?

4(i). Whether regularity, wholesomeness and overall 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?

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

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?

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?

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?

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?

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

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?

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 (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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.

8(iii). Total No. of Organizers,cooks and helper.

8(iv). Are cooks/helpers given training (at least 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.

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1260

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1261

UDISE Code of School : 1131200701

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : PS BAJA CHAK

Type of School : Primary

Name of School : BAJA CHAK

1.Total No. of students enrolled in the school? : 0

Total No. of students covered under Mid Day Meal Scheme : 0

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?

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?

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

3(v). Have any nutritional experts been involved in planning and

evaluation 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?

3(vii). Are eggs, fruits etc. being served and how frequently?

4(i). Whether regularity, wholesomeness and overall 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?

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

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?

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?

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?

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?

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

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?

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 (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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.

8(iii). Total No. of Organizers,cooks and helper.

8(iv). Are cooks/helpers given training (at least 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.

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1261

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1262

UDISE Code of School : 1131202702

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : PS KOTHEY GANDLI

Type of School : Primary

Name of School : KOTEY GANDLI

1.Total No. of students enrolled in the school? : 0

Total No. of students covered under Mid Day Meal Scheme : 0

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?

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?

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

3(v). Have any nutritional experts been involved in planning and

evaluation 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?

3(vii). Are eggs, fruits etc. being served and how frequently?

4(i). Whether regularity, wholesomeness and overall 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?

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

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?

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?

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?

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?

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

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?

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 (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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.

8(iii). Total No. of Organizers,cooks and helper.

8(iv). Are cooks/helpers given training (at least 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.

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1262

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1263

UDISE Code of School : 1131204601

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : GPS KOTLI ARYAN

Type of School : Primary

Name of School : KOTLI ARYAN

1.Total No. of students enrolled in the school? : 0

Total No. of students covered under Mid Day Meal Scheme : 0

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?

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?

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

3(v). Have any nutritional experts been involved in planning and

evaluation 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?

3(vii). Are eggs, fruits etc. being served and how frequently?

4(i). Whether regularity, wholesomeness and overall 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?

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

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?

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?

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?

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?

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

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?

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 (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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.

8(iii). Total No. of Organizers,cooks and helper.

8(iv). Are cooks/helpers given training (at least 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.

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1263

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1264

UDISE Code of School : 1131204911

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : PS INDIRA AWAS COLONY

Type of School : Primary

Name of School : INDIRA AWAS COLONY

1.Total No. of students enrolled in the school? : 0

Total No. of students covered under Mid Day Meal Scheme : 0

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?

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?

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

3(v). Have any nutritional experts been involved in planning and

evaluation 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?

3(vii). Are eggs, fruits etc. being served and how frequently?

4(i). Whether regularity, wholesomeness and overall 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?

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

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?

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?

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?

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?

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

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?

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 (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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.

8(iii). Total No. of Organizers,cooks and helper.

8(iv). Are cooks/helpers given training (at least 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.

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1264

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1265

UDISE Code of School : 1131205601

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : PS MAMKA

Type of School : Primary

Name of School : MAMKA

1.Total No. of students enrolled in the school? : 0

Total No. of students covered under Mid Day Meal Scheme : 0

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?

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?

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

3(v). Have any nutritional experts been involved in planning and

evaluation 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?

3(vii). Are eggs, fruits etc. being served and how frequently?

4(i). Whether regularity, wholesomeness and overall 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?

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

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?

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?

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?

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?

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

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?

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 (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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.

8(iii). Total No. of Organizers,cooks and helper.

8(iv). Are cooks/helpers given training (at least 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.

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1265

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1266

UDISE Code of School : 1131207201

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : PS SEER

Type of School : Primary

Name of School : SEER

1.Total No. of students enrolled in the school? : 0

Total No. of students covered under Mid Day Meal Scheme : 0

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?

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?

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

3(v). Have any nutritional experts been involved in planning and

evaluation 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?

3(vii). Are eggs, fruits etc. being served and how frequently?

4(i). Whether regularity, wholesomeness and overall 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?

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

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?

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?

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?

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?

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

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?

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 (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

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.

8(iii). Total No. of Organizers,cooks and helper.

8(iv). Are cooks/helpers given training (at least 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.

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1266

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

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?

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1267

UDISE Code of School : 1131204801

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : PS KOTLI MIAN FATEH

Type of School : Primary

Name of School : KOTLI MIAN FATEH

1.Total No. of students enrolled in the school? : 26

Total No. of students covered under Mid Day Meal Scheme : 26

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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, 12"7"

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes.. Only 13in... 50kg.... Aluminium

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes... 5kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes... 1

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?

Yes

5(x). Whether the school/center 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 veranda... 20"4"

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

No

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

No

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

Cooks/helpers engaged by the department

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 and helper.

0

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1267

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Nil

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1268

UDISE Code of School : 1131202601

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : PS GANDA

Type of School : Primary

Name of School : GANDA

1.Total No. of students enrolled in the school? : 17

Total No. of students covered under Mid Day Meal Scheme : 17

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

There is no such system is available in the school. However we try to

nutritious meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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, 12"7"

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes.. Only 13in... 50kg.... Aluminium

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes... 5kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes... 1

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?

Yes

5(x). Whether the school/center 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 veranda... 20"4"

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the

scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

No

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

No

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

Cooks/helpers engaged by the department

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 and helper.

0

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1268

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Nil

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 for Zone Miran sahib in Jammu

SNO : 1269

UDISE Code of School : 1131201601

Province : Jammu

Districts : Jammu

Block of District : MIRAN SAHIB

School Educational Zone : Miran Sahib

CRC : PS CHAK HARNI

Type of School : Primary

Name of School : CHAK HARNI

1.Total No. of students enrolled in the school? : 2

Total No. of students covered under Mid Day Meal Scheme : 2

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgrains are transported by the CAPD Deptt & made available at Govt

Depot/Fair Price shop nearest to the school

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?

They are transported in the vehicles of CAPD Deptt who shall ensure that the

actual quality & quantity reaches to the Govt Depot/Fair price Shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

I/c MDM & HOI is responsible for ensuring the quality of the cooked meals

particularly vegetables because fruits and eggs are not served in our school.

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?

Mid Meal Menu prepared by the govt is as per 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)

3(iii). What is the system of assessing the nutritional value of the meal

under MDM scheme?

There is no such system is available in the school. However we try to nutritious

meal to the childrens.

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

Yes It is planned by District Officer and Weekly Menu is also displayed in the

school.Sometimes it may change subject to the availaibility of food items.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the programme?

No

3(vi). Is there any standard prescription to include minimum quantity of

vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables = 50gms, Dal=20gms for Primary and Vegetables =75 gms,

Dal= 30gms for Upper Primary

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid day

meal served to children is being monitored on daily basis, if yes, then

by whom?

Yes by1.HOD 2. By any parent 3. By local Administrator

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 this is the responsibility of MDM I/C & CCH

4(iii). Whether timely procurement of ingredients, fuel, etc. of good

quality is monitored on weekly basis?

Yes

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 they are inspected daily for which register is also maintained

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, 12"7"

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?

NA

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?

NA

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes.. Only 13in... 50kg.... Aluminium

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes... 5kg

5(vi) Whether the school/centre has utensils for children to have food

(plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes... 1

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?

Yes

5(x). Whether the school/center 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 veranda... 20"4"

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No plan to train teachers & organizers/CCHs

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?

Yes SMCs are actively involved in the MDM Scheme

7(i). Details of orienting teachers regarding their role in the scheme?

NO

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

No

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

No

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

Cooks/helpers engaged by the department

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 and helper.

0

8(iv). Are cooks/helpers given training (at least 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.

No

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

No

8(vi). Who is engaging the cook? How they are appointed and what is

the mechanism for ensuring accountability? Are there any norms?

VEC/SMC is responsible for engagement of CCH

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

1269

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are actively involve in the supervision & preparation of

meals due to which the quality of the food served to is also improved

10(ii). What are the mechanisms for monitoring the scheme?

JD,CEO, DIET Principal,Zeos,AD Plg have been doing monitoring

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

Nil

11(i). Whether evaluation through external agency(s) commissioned?

If yes, what are the parameters of the study?

Yes Registrar of Jammu University have been assigned the duty of Social

audit of MDM Scheme