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PRESENTATION TO SELECT COMMITTEE ON EDUCATION AND RECREATION

PRESENTATION TO SELECT COMMITTEE ON EDUCATION AND RECREATION. NATIONAL SCHOOL NUTRITION PROGRAMME. MS S M SEMASWE. 26 JUNE 2018. PRESENTATION LAYOUT. BACK GROUND NATIONAL SCHOOL NUTRITION PROGRAMME PRESENTATION OBJECTIVES OF THE NSNP GRANT TARGETS FUNDING MENU OPTIONS

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PRESENTATION TO SELECT COMMITTEE ON EDUCATION AND RECREATION

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  1. PRESENTATION TO SELECT COMMITTEE ON EDUCATION AND RECREATION NATIONAL SCHOOL NUTRITION PROGRAMME MS S M SEMASWE 26 JUNE 2018

  2. PRESENTATION LAYOUT • BACK GROUND NATIONAL SCHOOL NUTRITION PROGRAMME PRESENTATION • OBJECTIVES OF THE NSNP GRANT • TARGETS • FUNDING • MENU OPTIONS • MENU FOR PRIMARY SCHOOL • A BALANCED MEAL • MENU FOR SECONDARY • SCHOOL BASED PROCUREMENT

  3. Cont… • SCHOOL FINANCIAL MANAGEMENT • APPOINTMENT OF FOOD HANDLERS • FOOD PREPARATION AND SAFETY • STANDARD & REQUIREMETS FOR FOOD PREMISES • TEBOGO PRIMARY SCHOOL • FOOD POISONING • CHALLENGES • RECOMMENDATIONS

  4. NATIONAL SCHOOL NUTRITION PROGRAMME PRESENTATION • BACKGROUND TO NATIONAL SCHOOL NUTRITION PROGRAMME (NSNP) • NSNP is one of the Presidential lead projects within the Reconstruction and Development Programme (RDP) introduced in 1994 • The Programme was initially located in the Department of Health • The Programme was transferred to the Department of Education in 2004

  5. OBJECTIVES OF THE NSNP GRANT • To deliver a nutritious meal to targeted learners • To enhance learning capacity of learners as well as to improve access to basic education

  6. TARGETS • The programme targets learners in schools that are located in poor of the poorest communities (Quintile 1-3) both primary & secondary schools

  7. CONT (current status)

  8. CONT (as per Business plan)

  9. FUNDING • The programme is funded through a Conditional Grant by National Treasury • The allocation of the grant per Province is determined by the poverty ranking table used in National Norms and Standards for school funding gazetted by the Minister of Education

  10. MENU OPTIONS • The mandate of the programme is to provide one nutritious meal to quintile 1-3 learners per day on all school days. • The meal must consist of three food groups. • The three food groups are, starch, protein & fruit or vegetable. • The meal must be prepared using corrent quantities as determined by number of learners and required grams per learner per day.

  11. MENU OPTIONS • The mandate of the programme is to provide one nutritious meal to quintile 1-3 learners per day on all school days. • The meal must consist of three food groups. • The three food groups are, starch, protein & fruit or vegetable. • The meal must be prepared using current quantities as determined by number of learners and required grams per learner per day.

  12. MENU FOR PRIMARY SCHOOL

  13. A BALANCED MEAL

  14. MENU FOR SECONDARY

  15. SCHOOL BASED PROCUREMENT • The Province transfer funds to schools on a monthly basis prior the month in question( in advance. • The schools receive individual paper budgets • The funds are distributed in the paper budget for food, cooking fuel, food handler stipend. • The school requests three competitive quotations and select the supplier after evaluation.

  16. Cont… • All NSNP procurement is made by the Project Team. • All schools must have Three or more Quotations- not price lists.(refer to app 8 to 10 of Guidelines) • Quotations must be kept in NSNP file. • NSNP procurement and expenditure must be reported to all stakeholders.eg. Educators and SGB. • There must also be transparency in all NSNP matters.

  17. SCHOOL FINANCIAL MANAGEMENT • Schools submit monthly financial report called a Financial Pack(Fin Pack) consisting of: • Daily feeding register indicating the number of beneficiaries and the number of the actual number of learners who received the meal • Food handler stipend register with names and signatures of food handlers acknowledging receipt of stipend (Pay slip) • Income and expenditure report indicating the transfer received and expenditure incurred per item(Food, Gas/firewood and stipend

  18. Cont… • Budget versus expenditure form whereby schools check as to whether they are within the budget allocation (under/over expenditure • Latest bank statement • Bank reconciliation report • The financial reports are submitted by schools to Sub-District NSNP field workers • The Sub-District then compile a summsry report and submit to district

  19. APPOINTMENT OF FOOD HANDLERS • Food handlers are appointed by the School Governing body using school implementation guidelines. • Each school qualifies for food handlers based on the ratio 1: 200 or 1: 125 where the enrolment is 250 or fewer. • Schools advertise food handler posts. • Interested candidates apply preferably parents/ guardians of learners in the school. • The food handler receive a stipend as per conditional grant framework

  20. FOOD PREPARATION AND SAFETY • The NSNP meals are prepared by food handlers appointed by the school (SGB). • Food handler is a person who in the course of his/her normal routine work on food premises is in contact with food not intended for his/her personal/family use. • On appointment food handlers are trained through organised workshops by environmental Health services officials in collaboration with Department of Education and Sport Development. (below training session)

  21. Cont.… • All deliveries must be checked against order , delivery note , items and invoices. • Segregation of duties is recommended. • Agreement to deliver must be written and be valid for a minimum of six months.

  22. STANDARDS & REQUIREMENTS FOR FOOD PREMISES • Food premises shall be of such location, design, construction equipped in such condition without creating health hazard. • Must be effectively prepared by the best available method against contamination or spoilage, vapours, offensive gases, chemicals, etc. • Must have natural or artificial ventilation that complies with the requirements and Building Standards Act, 1977 (Act No. 103 of 1977). • Certificate of Acceptance is necessary (COA

  23. TEBOGO PRIMARY SCHOOL

  24. FOOD POISONING • Food poisoning is a food borne illness emanating from eating contaminated, spoiled or toxic food. • Common symptoms of food poisoning are nausea, vomiting and diarrhea, abdominal cramps. • Three major causes of food poisoning are • bacteria • parasites • viruses

  25. Cont.. • When a large number of consumers report symptoms of food poisoning – this is an outbreak. • The Environmental Health practitioners must be immediately informed. • They will then investigate by taking food sample, swaps and victim’s stools and report the cause of the outbreak.

  26. FUTURE PLANS • The Department commits to avail the necessary budget to erect more nutrition centres to enable schools to provide meals from acceptable conditions. • Out 1334 schools participating in NSNP only 43 schools have proper nutrition centres. .

  27. Cont… • Schools to be encouraged to adhere to proper feeding times • Officials to be capacitated to monitor adherence to the menus provided

  28. THANKING YOU

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