GOVERNMENT OF PUDUCHERRY

1. GOVERNMENT OF PUDUCHERRY DEPARTMENT OF SCHOOL EDUCATION GOVERNMENT OF PUDUCHERRY MID-DAY MEAL SCHEME

2. Sector-wise enrolment - LKG to XII Std.

3. School wise details-Primary & Upper primary All Schools are covered under Mid day meals

4. Enrolment - I to V Std. Govt./Govt. Aided

5. Enrolment - VI to VIII Std. Govt./Govt. Aided

6. PAB – APPROVAL V/S ACHIEVEMENT 2010 -11

7. Innovative interventions for Enrolment,Retention and Gender Equality

8. Management structure for the implementation of Midday Meal Scheme SECRETARY TO GOVERNMENT (EDUCATION) DIRECTOR OF SCHOOL EDUCATION CEO, PUDUCHERRY CEO, KARAIKAL CEO, MAHE DELEGATE TO DSE YANAM ALL HEADS OF INSTITUTIONS MAHE&VEC IN-CHARGE CENTRAL KITCHEN & ALL HEADS OF INSTITUTIONS, YANAM&VEC DIS-I DIS-II DIS-III DIS-IV DIS-V DIS-I DIS-II IN-CHARGE CENTRAL KITCHENS, SCHOOL CANTEEN CENTRES & ALL HEADS OF INSTITUTIONS&VEC IN-CHARGE CENTRAL KITCHENS, SCHOOL CANTEEN CENTRES & ALL HEADS OF INSTITUTIONS&VEC

9. Mid-day Meal Scheme – Coverage

10. Mid-day Meal - Infrastructure C.K. Shanmugapuram Non I.B.R Boilers

11. No. of Central Kitchens and School Canteen Centres located in each region

13. Mid-day Meal - Highlights

14. Diet scale (As recommended by Dieticians of Health Department)

15. Nutritional value per day / Student

16. Costing sheet – Primary/ Upper Primary

17. Per capita Expenditure per Student

18. Personnel engaged for cooking / cleaning / in Central kitchens

19. Supervision

20. Implementing system followed in Puducherry • The diet and non-diet articles are being procured from co-operative institutions / Government undertakings by limited tender system. • The concept of cooking the Midday Meals in modernised central kitchens is being followed. • 91000 students out of 1.26 lakhs students are covered under centralized kitchens thereby uniformity in the quality of meals ensured. • Preparation of meals is as per the diet scales issued by the Government. • No untoward incident occurred so far • Cooked meals from the kitchens are being transported in stainless steel containers by the vehicles provided by co-operative institutions / Government undertakings to all schools attached to kitchens.

21. Implementing system followed in Puducherry –Contd. • The scheme is being implemented directly by the Department of School Education, Puducherry. • No NGO / private participation in the implementation of the scheme. • Guidelines are issued for the error free implementation. • Quality of diet articles are ensured by drawing samples periodically. • The Nodal officers / Inspecting Officers closely monitor the implementation of the scheme to ensure zero error.

22. Health & Hygiene • All the students are provided with a health card • The height and weight of the students are regularly recorded in the schools to monitor the improvement. • Vitamins tablets are being given to all students • Deworming tablets are supplied

23. Monitoring mechanism • The Chief Educational Officer, Puducherry / Karaikal / Mahe, the Deputy Director (Women), Puducherry and the Delegate to the Director of School Education, Yanam are the Nodal officers in the respective regions. • All the Deputy Inspector of Schools are the Inspecting Officers. • The Nodal Officers and the Inspecting officers are periodically inspecting the central kitchens / school canteen centres. (minimum five surprise visits to each school per academic year under their control) • The quality of food prepared in the kitchens ensured . • Drawing random samples of diet articles to ascertain the quality under the Prevention of Food Adulteration Act, 1954 and Rules made there under. • The Store Superintendent is also visiting the kitchens periodically to verify the stock position. • The mothers are also involved. • BRC/CRCs are also monitoring the distribution of meals. • External Evaluation - Pondicherry University , Puducherry

24. Monitoring mechanism contd., • Grievances Redressal cell is formed for all districts and for the UT • Toll free Telephone is approved by UT Government.

25. Role of Teachers • The teaching staff supervise the distribution of midday meal on rotation basis. • They taste the midday meal before serving.. • They ensure students eating the midday meal in the school premises. The place is cleaned thoroughly in order to avoid infestation of flies and other health hazards. • The Central Kitchens / School Canteen Centres are maintained very cleanly in order to prepare the midday meal in a healthy and hygienic environment.

26. Advantages of Central Kitchens • Quality of food ensured • Hygienically prepared • N0 Burden for teachers / Headmasters • Monitoring / supply of diet ariticles are made easy

27. Fund flow • Fund received from both Central and state is spent by District Nodal Officers after getting sanction from Government. • No fund is distributed to the School level • All Diet articles are procured through Co-operative Stores / self help group

28. Future Programmes

29. Central Kitchen - Shanmugapuram COOKING PROCESS

30. Central Kitchen - Shanmugapuram Feeding strength – 14500 Students / day Schools covered – 54 schools Fuel used – L.P.Gas, 100 Cylinders

31. Central Kitchen - Kurusukuppam Feeding strength – 14500 Students / day Schools covered – 64 Schools Fuel used – Diesel COOKING PROCESS

32. Central Kitchen - Kurusukuppam VEGETABLE - CUTTING VEGETABLE – MACHINE CUTTING

33. Transportation of cooked food to schools

34. Central Kitchen - Kurusukuppam VEGETABLE - PORIYAL RICE – COOKING

35. Students taking Mid-day Meal in Schools

36. MHRD, Parliamentary Standing Committee visit C.K. KURUSUKUPPAM

37. Hon’ble Education Minister, Kerala visiting the Central Kitchen

38. THANKS

39. Shri Rajiv Gandhi Breakfast Scheme - Coverage

40. Diet scale Nutritional value

41. Costing – 2009-10 (In Rupees)

42. Students taking Milk and Biscuits in Schools

43. Nutritional value

44. Budget under State Plan (Rupees in lakhs) Expenditure upto January 2010