inspection format on dse,ap,hyd

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National Programme of Mid Day Meal in Schools in Andhra Pradesh Inspection Report by Inspecting Officers 1 Name of the Officer visited with Designation 2 Date of visit 3 Name and address of the School 4 Name of the Agency/NGO serving MDM in the school 5 Details of No. of students Enrolled MDM opted Actual MDM taken 6. The time of cooking If NGO is serving the MDM, the time of delivery of food should also be mentioned. 7. No. Cook Cum Helpers working in the school 8. Whether separate prescribed and updated registers are being maintained for MDM scheme 9. Whether Menu and food norms are painted on the walls of the school 10. Whether Clean Drinking Water facility is available 11. Whether pulses and vegetables are fresh or not 12. Whether FAQ rice are being used or not. 13. Whether eggs are being served twice a week. 14. Whether hygienic conditions are maintained in storage of pace of storage should also be mentioned. 15. Whether iodised/double fortified salt is being used.

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Page 1: Inspection Format on DSE,AP,Hyd

National Programme of Mid Day Meal in Schools in

Andhra Pradesh

Inspection Report by Inspecting Officers

1 Name of the Officer visited with Designation

2 Date of visit

3 Name and address of the School

4 Name of the Agency/NGO serving MDM in the school

5 Details of No. of students Enrolled MDM opted Actual MDM taken

6. The time of cooking If NGO is serving the MDM, the time of delivery of food should also be mentioned.

7. No. Cook Cum Helpers working in the school

8. Whether separate prescribed and updated registers are being maintained for MDM scheme

9. Whether Menu and food norms are painted on the walls of the school

10. Whether Clean Drinking Water facility is available

11. Whether pulses and vegetables are fresh or not

12. Whether FAQ rice are being used or not.

13. Whether eggs are being served twice a week.

14. Whether hygienic conditions are maintained in storage of pace of storage should also be mentioned.

15. Whether iodised/double fortified salt is being used.

Page 2: Inspection Format on DSE,AP,Hyd

16. Whether hot cooked food is being served.

17. Whether Headmaster / Teacher incharge (on rotation basis) is tasting the food before serving children

18. Whether kitchen shed is allotted to the school? If not allotted, the reasons may be mentioned and the place of cooking may be mentioned. If allotted, the agency identified for construction of kitchen shed may be mentioned. Stage of kitchen shed may also be mentioned:

a. Fully completed b. Partly completed i.e., Basement

level, Lintel level

19. Whether SMC/VOs are supervising and discussing the scheme or not

20. How many meetings (SMC/VOs} conducted? Specific remarks/recommendations of the committee /0rganisation.

21. Whether any untoward incident occurred in the school. If so, the details of incident and the action taken may be mentioned.

22 Whether the students are properly washing their hands and plates before and after MDM

23 Frequency of inspections of common Kitchen Sheds of NGOs Mention the observations made during visit.

24 Specific observations/remarks of the inspecting officer on the MDM programme.

Signature of the Inspecting officer Note: Inspection proforma for all MEO/MDO/ MRO/EORD/DY.DEO/DEO/Spl.Officer

Page 3: Inspection Format on DSE,AP,Hyd

CONSOLIDATED INSPECTION REPORT TO BE SUBMITTED BY RJDSE / DEO

FORTNIGHTLY UNDER MID DAY MEALS IN SCHOOLS

1 No.of inspections made by the supervisory officials

a. DEO b. Dy.E.O c. MEO d. MDO e. EO, RD

PS UPS HS TOTAL

2(a) No.of students opted for MDM during the fortnight

Enrolment Opted Actual taken

(b) Source of MDM a. from near by school b. NGO c. Self Help Group d. Others

3 No.of schools where prescribed registers are maintained upto date and properly for MDM

4 No.of schools where Mid Day Meals Logo,menu and food norms are being displayed in the prominent places of the schools

5 No.of schools where clean drinking water facility is made available

a. Within school

b. From outside

6 Whether agencies/NGO using fresh pulses and vegetables. If not action taken to rectify

7 No.of schools providing eggs twice a week

8 No.of schools maintaining hygienic conditions for storage of food grains/ ingredients.

Page 4: Inspection Format on DSE,AP,Hyd

9 Whether agencies/NGO using iodized /double fortified salt If not action taken to rectify

10 Whether hot cooked food is served If not the reasons there of

11 % of schools where HM / teacher incharge is tasting the food before serving the food.

12 Daily roasters maintained for Mid Day Meals “tasters” with remarks.

13 No.of schools having facilities for hand washing with soap before and after meals

14 Status of kitchen sheds

a. Available b. Not available c. Under construction d. Using excess classroom

15 No.of schools having adequate kitchen devices

16 Highlights of dist level SMC meetings conducted and minutes of meeting.

17 Whether any untoward incident has occurred in any school. If so, action taken

18 Overall observations on implementation of MDM scheme in the district /region

19 Whether training programme is conducted to Cook Cum Helpers/District Resource Persons for managing safety of food grains.

20 Steps taken for enlightening the stakeholders on MDM