Office of the Chief Education Officer MID-DAY MEAL of Directorate School Education , and Kashmir

Zone :SINGHPORA SNO : 1 UDISE Code of School : 01021701002 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS Type of School : Secondary with grades 6 to 10 Name of School :BHS HANJIWARA BALA 1. Total No. of students enrolled in the school? :3 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET /ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 2 UDISE Code of School : 01021704001 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Upper Primary with grades 1 to 8 Name of School :BMS DANGERPORA 1. Total No. of students enrolled in the school? :4 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 3 UDISE Code of School : 01021704002 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Primary only with grades 1 to 5 Name of School :SSA P/S N.C DANGERPORA 1. Total No. of students enrolled in the school? :4 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 4 UDISE Code of School : 01021704306 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Primary only with grades 1 to 5 Name of School :SSA GANAIE PORA 1. Total No. of students enrolled in the school? :6 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 5 UDISE Code of School : 01021701006 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Primary only with grades 1 to 5 Name of School :SSA GUPAN NALI 1. Total No. of students enrolled in the school? :8 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 6 UDISE Code of School : 01021703002 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Primary only with grades 1 to 5 Name of School :SSA KHAN ABAD 1. Total No. of students enrolled in the school? :8 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 7 UDISE Code of School : 01021704104 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS IMAM BADA MOHALLA 1. Total No. of students enrolled in the school? :8 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 8 UDISE Code of School : 01021704403 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Primary only with grades 1 to 5 Name of School :GPS CHEKI KHAIR KHAN 1. Total No. of students enrolled in the school? :8 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 9 UDISE Code of School : 01021701302 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS ASTAN MOHALLA 1. Total No. of students enrolled in the school? :9 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 10 UDISE Code of School : 01021704305 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Primary only with grades 1 to 5 Name of School :SSA ANAMPORA 1. Total No. of students enrolled in the school? :10 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 11 UDISE Code of School : 01021704310 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS MECHILAMP SHERABAD 1. Total No. of students enrolled in the school? :10 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 12 UDISE Code of School : 01021701303 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS HAJAM MOHALLA 1. Total No. of students enrolled in the school? :11 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 13 UDISE Code of School : 01021700401 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Primary only with grades 1 to 5 Name of School :SSA PS BONMOHALLA 1. Total No. of students enrolled in the school? :12 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 14 UDISE Code of School : 01021704309 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS KAKAWPORA 1. Total No. of students enrolled in the school? :12 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 15 UDISE Code of School : 01021703304 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :SSA PS MALPORA DUSLIPORA 1. Total No. of students enrolled in the school? :13 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 16 UDISE Code of School : 01021705203 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS CR KHAN Type of School : Primary only with grades 1 to 5 Name of School :PS NOWPORA C.R. KHAN 1. Total No. of students enrolled in the school? :13 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 17 UDISE Code of School : 01021700808 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Primary only with grades 1 to 5 Name of School :SSA JEHANGIR KHAN MOHALLA 1. Total No. of students enrolled in the school? :14 2. Total No. of students covered under Mid Day Meal Scheme :14 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 18 UDISE Code of School : 01021704103 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS PARDAJI 1. Total No. of students enrolled in the school? :16 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 19 UDISE Code of School : 01021704105 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Primary only with grades 1 to 5 Name of School :SSA BUN MOHALLA NOORIPORA 1. Total No. of students enrolled in the school? :16 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 20 UDISE Code of School : 01021704201 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Primary only with grades 1 to 5 Name of School :GPS ARCHANDEERHAMA 1. Total No. of students enrolled in the school? :16 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 21 UDISE Code of School : 01021704602 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS N/C HAGERPORA 1. Total No. of students enrolled in the school? :16 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 22 UDISE Code of School : 01021701203 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Primary only with grades 1 to 5 Name of School :SSA PETHMOHALLA 1. Total No. of students enrolled in the school? :17 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 23 UDISE Code of School : 01021701304 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS DANGAR MOHALLA 1. Total No. of students enrolled in the school? :17 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 24 UDISE Code of School : 01021705101 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS CR KHAN Type of School : Primary only with grades 1 to 5 Name of School :GPS MIRGUND T.PORA 1. Total No. of students enrolled in the school? :17 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 25 UDISE Code of School : 01021700106 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Primary only with grades 1 to 5 Name of School :SSA NAWABKHAH CHANABAL 1. Total No. of students enrolled in the school? :19 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 26 UDISE Code of School : 01021703503 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :SSA HUSSAINI COLONY 1. Total No. of students enrolled in the school? :20 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 27 UDISE Code of School : 01021705202 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS CR KHAN Type of School : Upper Primary with grades 1 to 8 Name of School :GMS C R KHAN 1. Total No. of students enrolled in the school? :20 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 28 UDISE Code of School : 01021700701 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Primary only with grades 1 to 5 Name of School :PS BONICHAKAL 1. Total No. of students enrolled in the school? :21 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 29 UDISE Code of School : 01021700801 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Primary only with grades 1 to 5 Name of School :GPS CHANMOHALLA 1. Total No. of students enrolled in the school? :21 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 30 UDISE Code of School : 01021704501 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Primary only with grades 1 to 5 Name of School :GPS MEHRAJ PORA 1. Total No. of students enrolled in the school? :21 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 31 UDISE Code of School : 01021700902 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Secondary with grades 6 to 10 Name of School :BHS HANJIWAR PAYEEN 1. Total No. of students enrolled in the school? :22 2. Total No. of students covered under Mid Day Meal Scheme :22 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 32 UDISE Code of School : 01021703902 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Primary only with grades 1 to 5 Name of School :SSA N.C AGRIKALAN 1. Total No. of students enrolled in the school? :22 2. Total No. of students covered under Mid Day Meal Scheme :22 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 33 UDISE Code of School : 01021700907 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Primary only with grades 1 to 5 Name of School :PS PATHAN MOHALLA 1. Total No. of students enrolled in the school? :23 2. Total No. of students covered under Mid Day Meal Scheme :23 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 34 UDISE Code of School : 01021703903 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Primary only with grades 1 to 5 Name of School :SSA SHAH MOHALLA 1. Total No. of students enrolled in the school? :23 2. Total No. of students covered under Mid Day Meal Scheme :23 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 35 UDISE Code of School : 01021701204 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Primary only with grades 1 to 5 Name of School :PS KHANDAY MOHALLA 1. Total No. of students enrolled in the school? :24 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 36 UDISE Code of School : 01021703001 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :GPS HARTRAH 1. Total No. of students enrolled in the school? :24 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 37 UDISE Code of School : 01021701401 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Secondary with grades 6 to 10 Name of School :BHS GUND-KH-QASIM 1. Total No. of students enrolled in the school? :25 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 38 UDISE Code of School : 01021700908 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Primary only with grades 1 to 5 Name of School :BPS MALLAPORA 1. Total No. of students enrolled in the school? :27 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 39 UDISE Code of School : 01021700402 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Primary only with grades 1 to 5 Name of School :BPS BALIHARAN 1. Total No. of students enrolled in the school? :28 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 40 UDISE Code of School : 01021702005 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS CR KHAN Type of School : Primary only with grades 1 to 5 Name of School :SSA PS MIRGUND PROPER 1. Total No. of students enrolled in the school? :28 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 41 UDISE Code of School : 01021702406 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :SSA PS HAJI AKBAR 1. Total No. of students enrolled in the school? :28 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 42 UDISE Code of School : 01021702402 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :GPS RD PORA 1. Total No. of students enrolled in the school? :29 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 43 UDISE Code of School : 01021700601 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Primary only with grades 1 to 5 Name of School :PS KRIPALGRAH 1. Total No. of students enrolled in the school? :30 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 44 UDISE Code of School : 01021700105 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Primary only with grades 1 to 5 Name of School :SSA KHAN COLONY CHANABAL 1. Total No. of students enrolled in the school? :31 2. Total No. of students covered under Mid Day Meal Scheme :31 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 45 UDISE Code of School : 01021703101 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :BPS K.P. BALA 1. Total No. of students enrolled in the school? :31 2. Total No. of students covered under Mid Day Meal Scheme :31 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 46 UDISE Code of School : 01021703302 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :BPS KHURGUND 1. Total No. of students enrolled in the school? :31 2. Total No. of students covered under Mid Day Meal Scheme :31 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 47 UDISE Code of School : 01021702404 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :SSA MAIDAN MOHALLA 1. Total No. of students enrolled in the school? :32 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 48 UDISE Code of School : 01021703003 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Primary only with grades 1 to 5 Name of School :SSA GANIE MOHALLA 1. Total No. of students enrolled in the school? :32 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 49 UDISE Code of School : 01021700204 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Primary only with grades 1 to 5 Name of School :PS KHAJA MOHALLA DIVER 1. Total No. of students enrolled in the school? :33 2. Total No. of students covered under Mid Day Meal Scheme :33 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 50 UDISE Code of School : 01021704101 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Upper Primary with grades 1 to 8 Name of School :BMS NOORIPORA 1. Total No. of students enrolled in the school? :33 2. Total No. of students covered under Mid Day Meal Scheme :33 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 51 UDISE Code of School : 01021700804 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Secondary with grades 6 to 10 Name of School :BHS SINGHPORA 1. Total No. of students enrolled in the school? :34 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 52 UDISE Code of School : 01021700807 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Primary only with grades 1 to 5 Name of School :BPS SINGHPORA 1. Total No. of students enrolled in the school? :35 2. Total No. of students covered under Mid Day Meal Scheme :35 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 53 UDISE Code of School : 01021702502 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS AKBAR ABAD 1. Total No. of students enrolled in the school? :35 2. Total No. of students covered under Mid Day Meal Scheme :35 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 54 UDISE Code of School : 01021703305 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :SSA PS KHANMOHALLA 1. Total No. of students enrolled in the school? :35 2. Total No. of students covered under Mid Day Meal Scheme :35 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 55 UDISE Code of School : 01021705601 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Primary only with grades 1 to 5 Name of School :GPS AMARGARH 1. Total No. of students enrolled in the school? :35 2. Total No. of students covered under Mid Day Meal Scheme :35 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 56 UDISE Code of School : 01021704801 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Primary only with grades 1 to 5 Name of School :AHANGERMOHALLA G A PORA 1. Total No. of students enrolled in the school? :36 2. Total No. of students covered under Mid Day Meal Scheme :36 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 57 UDISE Code of School : 01021703204 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :SSA P/S GANIE MOHALLA KHANPETH 1. Total No. of students enrolled in the school? :37 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 58 UDISE Code of School : 01021703502 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :PS SSA GAJANDARA 1. Total No. of students enrolled in the school? :37 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 59 UDISE Code of School : 01021703306 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :SSA PS POOTH MOHALLA DUSLIPORA 1. Total No. of students enrolled in the school? :38 2. Total No. of students covered under Mid Day Meal Scheme :38 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 60 UDISE Code of School : 01021704301 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Upper Primary with grades 1 to 8 Name of School :GMS SHERABAD 1. Total No. of students enrolled in the school? :38 2. Total No. of students covered under Mid Day Meal Scheme :38 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 61 UDISE Code of School : 01021705801 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Secondary with grades 1 to 10 Name of School :GHS MALMOOH 1. Total No. of students enrolled in the school? :39 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 62 UDISE Code of School : 01021704601 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Upper Primary with grades 1 to 8 Name of School :GMS HAGARPORA 1. Total No. of students enrolled in the school? :40 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 63 UDISE Code of School : 01021705201 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS CR KHAN Type of School : Upper Primary with grades 1 to 8 Name of School :BMS C R KHAN 1. Total No. of students enrolled in the school? :42 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 64 UDISE Code of School : 01021702803 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS BATAK MOHALLA 1. Total No. of students enrolled in the school? :43 2. Total No. of students covered under Mid Day Meal Scheme :43 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 65 UDISE Code of School : 01021702205 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS CR KHAN Type of School : Upper Primary with grades 1 to 8 Name of School :GMS ALAMBAL 1. Total No. of students enrolled in the school? :44 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 66 UDISE Code of School : 01021703202 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :SSA TOWHEED ABAD KHANPETH 1. Total No. of students enrolled in the school? :46 2. Total No. of students covered under Mid Day Meal Scheme :46 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 67 UDISE Code of School : 01021701001 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Upper Primary with grades 1 to 8 Name of School :GMS HANJIWAR BALA 1. Total No. of students enrolled in the school? :47 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 68 UDISE Code of School : 01021702008 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS CR KHAN Type of School : Primary only with grades 1 to 5 Name of School :SSA PETHPORA MIRGUND 1. Total No. of students enrolled in the school? :47 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 69 UDISE Code of School : 01021700809 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Primary only with grades 1 to 5 Name of School :SSA PARAY MOHALLA KP SARI 1. Total No. of students enrolled in the school? :48 2. Total No. of students covered under Mid Day Meal Scheme :48 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 70 UDISE Code of School : 01021700104 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Primary only with grades 1 to 5 Name of School :SSA HUZARPORA CHANABAL 1. Total No. of students enrolled in the school? :49 2. Total No. of students covered under Mid Day Meal Scheme :49 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 71 UDISE Code of School : 01021702403 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Upper Primary with grades 1 to 8 Name of School :MS HAJI ASGAR 1. Total No. of students enrolled in the school? :49 2. Total No. of students covered under Mid Day Meal Scheme :49 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 72 UDISE Code of School : 01021701301 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Upper Primary with grades 1 to 8 Name of School :BMS HABAK TANGOO 1. Total No. of students enrolled in the school? :50 2. Total No. of students covered under Mid Day Meal Scheme :50 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 73 UDISE Code of School : 01021701403 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Primary only with grades 1 to 5 Name of School :BPS GUND KH QASIM 1. Total No. of students enrolled in the school? :50 2. Total No. of students covered under Mid Day Meal Scheme :50 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 74 UDISE Code of School : 01021703504 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Primary only with grades 1 to 5 Name of School :PS PETH MOHALLA HARINARA 1. Total No. of students enrolled in the school? :50 2. Total No. of students covered under Mid Day Meal Scheme :50 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 75 UDISE Code of School : 01021702901 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Upper Primary with grades 1 to 8 Name of School :GMS RESHIPORA 1. Total No. of students enrolled in the school? :52 2. Total No. of students covered under Mid Day Meal Scheme :52 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 76 UDISE Code of School : 01021704802 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Upper Primary with grades 1 to 8 Name of School :BMS GOOM AHMAD PORA 1. Total No. of students enrolled in the school? :53 2. Total No. of students covered under Mid Day Meal Scheme :53 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 77 UDISE Code of School : 01021704701 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Secondary with grades 1 to 10 Name of School :GHS AHMAD PORA 1. Total No. of students enrolled in the school? :54 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 78 UDISE Code of School : 01021702804 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Primary only with grades 1 to 5 Name of School :SSA SADERPETH MOHALLA 1. Total No. of students enrolled in the school? :54 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 79 UDISE Code of School : 01021702503 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS GANIE MOHALLA 1. Total No. of students enrolled in the school? :55 2. Total No. of students covered under Mid Day Meal Scheme :55 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 80 UDISE Code of School : 01021704202 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Secondary with grades 1 to 10 Name of School :BHS ARCHANDENERHAMA 1. Total No. of students enrolled in the school? :58 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 81 UDISE Code of School : 01021702001 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS CR KHAN Type of School : Higher Secondary with grades 1 to 12 Name of School :BHSS MIRGUND 1. Total No. of students enrolled in the school? :58 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 82 UDISE Code of School : 01021700201 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Secondary with grades 6 to 10 Name of School :HS DIVER 1. Total No. of students enrolled in the school? :58 2. 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? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 83 UDISE Code of School : 01021702302 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Primary only with grades 1 to 5 Name of School :SSA PS NOWPORA 1. Total No. of students enrolled in the school? :66 2. Total No. of students covered under Mid Day Meal Scheme :66 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 84 UDISE Code of School : 01021700501 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Upper Primary with grades 1 to 8 Name of School :BMS MATIPORA 1. Total No. of students enrolled in the school? :67 2. Total No. of students covered under Mid Day Meal Scheme :67 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 85 UDISE Code of School : 01021704401 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS KONGAM DARA Type of School : Upper Primary with grades 1 to 8 Name of School :BMS KANGAMDARA 1. Total No. of students enrolled in the school? :73 2. Total No. of students covered under Mid Day Meal Scheme :73 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 86 UDISE Code of School : 01021703901 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS ARCHANDARHAMA Type of School : Upper Primary with grades 1 to 8 Name of School :MS AGRIKALAN 1. Total No. of students enrolled in the school? :76 2. Total No. of students covered under Mid Day Meal Scheme :76 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 87 UDISE Code of School : 01021702805 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Primary only with grades 1 to 5 Name of School :GPS JANWANIPORA 1. Total No. of students enrolled in the school? :80 2. Total No. of students covered under Mid Day Meal Scheme :80 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 88 UDISE Code of School : 01021700202 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Primary only with grades 1 to 5 Name of School :SSA PS LAHORIPORA DIVER 1. Total No. of students enrolled in the school? :81 2. Total No. of students covered under Mid Day Meal Scheme :81 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 89 UDISE Code of School : 01021701501 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Upper Primary with grades 1 to 8 Name of School :BMS KANTER BUGH 1. Total No. of students enrolled in the school? :81 2. Total No. of students covered under Mid Day Meal Scheme :81 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 90 UDISE Code of School : 01021700805 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Upper Primary with grades 1 to 8 Name of School :GMS K P SARI SINGHPORA 1. Total No. of students enrolled in the school? :88 2. Total No. of students covered under Mid Day Meal Scheme :88 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 91 UDISE Code of School : 01021701404 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Upper Primary with grades 1 to 8 Name of School :GMS GUND KH QASIM 1. Total No. of students enrolled in the school? :88 2. Total No. of students covered under Mid Day Meal Scheme :88 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 92 UDISE Code of School : 01021701801 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS CR KHAN Type of School : Upper Primary with grades 1 to 8 Name of School :GMS MIRCHIMER 1. Total No. of students enrolled in the school? :91 2. Total No. of students covered under Mid Day Meal Scheme :91 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 93 UDISE Code of School : 01021701701 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Upper Primary with grades 1 to 8 Name of School :BMS BUDI BUGH 1. Total No. of students enrolled in the school? :94 2. Total No. of students covered under Mid Day Meal Scheme :94 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 94 UDISE Code of School : 01021700502 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Upper Primary with grades 1 to 8 Name of School :MS NC MATIPORA 1. Total No. of students enrolled in the school? :98 2. Total No. of students covered under Mid Day Meal Scheme :98 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 95 UDISE Code of School : 01021701201 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :BMS ARAMPORA Type of School : Upper Primary with grades 1 to 8 Name of School :BMS ARAMPORA 1. Total No. of students enrolled in the school? :99 2. Total No. of students covered under Mid Day Meal Scheme :99 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 96 UDISE Code of School : 01021705301 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Upper Primary with grades 1 to 8 Name of School :BMS ZADIMOHALLA 1. Total No. of students enrolled in the school? :107 2. Total No. of students covered under Mid Day Meal Scheme :107 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 97 UDISE Code of School : 01021703501 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Upper Primary with grades 1 to 8 Name of School :BMS HARINARA 1. Total No. of students enrolled in the school? :112 2. Total No. of students covered under Mid Day Meal Scheme :112 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 98 UDISE Code of School : 01021702802 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Upper Primary with grades 1 to 8 Name of School :MS K.P PAYEEN 1. Total No. of students enrolled in the school? :135 2. Total No. of students covered under Mid Day Meal Scheme :135 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 99 UDISE Code of School : 01021700301 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Upper Primary with grades 1 to 8 Name of School :BMS YAKMANPORA. 1. Total No. of students enrolled in the school? :138 2. Total No. of students covered under Mid Day Meal Scheme :138 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 100 UDISE Code of School : 01021700302 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Primary only with grades 1 to 5 Name of School :SSA AHANGAR MOHALLA 1. Total No. of students enrolled in the school? :146 2. Total No. of students covered under Mid Day Meal Scheme :146 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 101 UDISE Code of School : 01021700903 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS HANJIWERA Type of School : Upper Primary with grades 1 to 8 Name of School :GMS HANJIWARA PAYEEN 1. Total No. of students enrolled in the school? :150 2. Total No. of students covered under Mid Day Meal Scheme :150 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 102 UDISE Code of School : 01021700102 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Upper Primary with grades 1 to 8 Name of School :MS ABBASS ABAD 1. Total No. of students enrolled in the school? :156 2. Total No. of students covered under Mid Day Meal Scheme :156 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 103 UDISE Code of School : 01021702301 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Secondary with grades 1 to 10 Name of School :BHS T.K.BALA 1. Total No. of students enrolled in the school? :164 2. Total No. of students covered under Mid Day Meal Scheme :164 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 104 UDISE Code of School : 01021700101 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :MS CHAINA BAL Type of School : Secondary with grades 1 to 10 Name of School :GHS CHANABAL 1. Total No. of students enrolled in the school? :167 2. Total No. of students covered under Mid Day Meal Scheme :167 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 105 UDISE Code of School : 01021702501 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :HS T K BALA Type of School : Upper Primary with grades 1 to 8 Name of School :BMS T K PAYEEN 1. Total No. of students enrolled in the school? :195 2. Total No. of students covered under Mid Day Meal Scheme :195 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO

Office of the Chief Education Officer Srinagar MID-DAY MEAL of Directorate School Education Kashmir,Jammu and Kashmir

Zone :SINGHPORA PATTAN SNO : 106 UDISE Code of School : 01021703201 Province : KASHMIR Block of District :SINGHPORA PATTAN School Educational Zone :SINGHPORA PATTAN CRC :GMS KHANPETH Type of School : Upper Primary with grades 1 to 8 Name of School :MS KHANPETH 1. Total No. of students enrolled in the school? :203 2. Total No. of students covered under Mid Day Meal Scheme :203 2(i). Whether the food grains are transported from FCI or supply is taken from fair price shop? THROUGH CA&PD DEPT. 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? THROUGH CA&PD DEPT. 3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? MENU IS PREPARED AS PER THE FOOD NORM OF MHRD 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? Nutritious Meals are Served to the childrens but there is not any process to measuring the Calorific values 3(iii). What is the system of assessing the nutritional value of the meal under MDM scheme? MDM COMMITTEE AND INCHARGE HEAD. 3(iv). Who is planning the weekly menu? Is the weekly menu displayed in the school? DIET SOPORE/ZEO/ SMC 3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES

3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? YES, BY MDM COMMITTE AND INCHARGE MDM 3(vii). Are eggs, fruits etc. being served and how frequently? YES, IS ITS KEPT IN WEEKLY MENU 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? Option 1Yes by MDM Incharge 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, BY MDM COMMITTEE AND SCHOOL MANAGEMENT COMMITTE 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, YES 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 , ITS 4.2 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? NO, 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? NOT APPLICABLE 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, (115,DIFFERENT SIZES)

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 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, atraditional method of firewood, kerosene, etc.) GAS BASED 5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE 6(i). Details of plan to train teachers and organizers/cooks/helpers? TRAINING PROGRAMS are CONDUCTED BY DEPT. 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 7(i). Details of orienting teachers regarding their role in the scheme? active 7(ii). Has a training module been developed in 20 days in service training for teachers under SSA (Sarva shiksha 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. 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/HELPER ENGAGED BY DEPT.

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. YES 8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii) cook and (iv) helper. 1000(COOKS) 8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? ZONAL EDUCATION OFFICER AND DISTRICT NODAL OFFICER 8(vii) Have self help groups been tapped for the programme? (if not, constraints in this regard). NO 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? PARENTS ARE MADE AWARE OF THE MEAL SERVED TO THE CHILDRENS 10(ii). What are the mechanisms for monitoring the scheme? SUPRISE CHECKS ARE CONDUCTED BY THE IMPLEMENTATION COMMITTEE TO THE SCHOOLS 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? NO