Republic of the PbiIippioes

DepuIDOJt ofEducalion

NatioDal Capifal Region

DIVISION OF CITY SCHOOLS

City of MuntinIupa

December 9, 2014
Divis~OeMemorandum

No.

s.2014

Division Search for the Most Functional School Canteen and Best

Implementer of School Feeding Program

S.Y.2014-2015

To:

Assistant Schools Division Superintendent

Division Supervisors! Coordinators
Public Elementary and Secondary School Principal

RELEASED --f+-<--IJo-+-

DATE

1. In line with the Annual Evaluation of School Feeding Program and School Canteen Management and
Operation, The Division Monitoring Team will conduct the Division Search for School year 2013-2014.
2. The Objectives of the search are the following:
a) Recognize the schools adhering to food safety standards and proper food handling in the canteen
and feeding.
b) Continuous provision of nutritious foods for sale and serving malunggay based recipes for the
feeding beneficiaries
c) Evaluate record keeping and financial management particularly on the use and disbursement of
funds

d) Observe the school in monitoring cleanliness, orderliness and sanitation in the school canteen and
feeding center by the food handlers.
e) Monitor the improved physical facilities of school canteen and feeding center.
3. The award will be based on the year-round monitoring of the Canteen Operationl Management and
Feeding program of the schools.
4. The evaluation will have two (2) Categories: Elementary and Secondary level. There will be three (3)
winners for the elementary level and two (2) for the secondary level. First, Second, and Third Place will
receive plaques of recognitipn.
5. There will be avisit of the Division Search Team composed of the following:
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Chairman
Members

Mrs. Angelina C. Pascual

Dr. Armando N. Romero

Mrs. Maria Teresa S. Indap

6. 100% participation of all schools is expected. Documents needed for the evaluation should be made
available during the visit. (Pis. see attached criteria! checklist)
7. The Division Search Team will conduct unannounced visit to schools within this school year 2014-2015.
8. Immediate and wide dissemination of this Memorandum is desired.

Republic ofthe Philippines

Department ofEducation

National Capital Region

DWISION OF CITYSCHOOLS
City ofMuntinlupa
SEARCH FOR THE BEST IMPLEMENTSR OF SCHOOL FEEDING PROGRAM

SY10....10.
AretIS1(11' BWllIIIIIioIl

1. Functionality

40%

2. Reports and Records

20%
20%
20010

3. Food Preparation and Service

4. Physical Facilities

POINTS

L FlIIICtlDlJtIlity:

1. Provision ofofficial list offeeding beneficiaries data

2. Nutritional status .1. ... quarterly
3. Improved nutritional status of feeding beneficiaries as
compared to 1sf Ouarter
4. Complete attendance cbechlist ofBeneficiaries
5. Provision of Feeding Program in the:
'" Morning Session
'" Afternoon Session
6. Type of Food Served:
.. Light Merienda
'" Heavy Merienda

",0/.

2%
6%
8%
2%
4%
2%

"'Breakfast

Lunch
7. Source of Fund for Feeding
'" School Initiated (Canteen Proceeds)
'" Parents Counterpart
'" DepEd Ultra (Health and Nutrition Unit)
'" And other Sources such as:
8. Number of Feeding Days
9. Initiated a system to maintain an effective feeding scheme
(Strategy applied must be documented)
1O. Manpower Resources:
'" Principal full participation
'" Parent participation in food preparation and food production
'" Pupilslstudent involved in food production activities
IL Food I.-; ...,,_"::"II IIIId Senke
1. Foods prepared by mothers/relatives oftarget benefICiaries
under the supervision of feeding teachers (as scheduled)
2. Preparation of indigenous recipes giving emphasis on the
ingredients that ate rich in food nutrients
3. Provision of foods rich in ViUlmin A and Iron
4. Use oflodized salt in food'
don
based recipes
5. Served one disb meals and mal
6. Consider crops abundant in supply and in season
7. Include plenty ofvegetables grown from agricultural
gan!en, which are :free from organic fertilizer
8. Served sandwiches that are nutritious or fortified with
vitamins
lie

7%

2%
2%
1%
3%
1%

10%
5%
2%

2%
2%
3%
1%

3%
2%

2. Daily master list notebook ofthose who availed of

hul1la...t

allocated for feeding

made

7. Home food production program report as coordinated with

of
1. Centralized-Feeding beneficiaries are served in the feeding
center under
of
teachers.
2. Classroom
classroom with
adviser
3. Food stub-issuance of food stub claim
the
the canteen

7. Bulletin Board
* Nutritional Status of Feeding Beneficiaries
Cycle Menu

int(mnrati()n

Evaluated by: _ _ _ _ _ _ _ __

- - - . - - -.....

---.~.~-~--

.....

3%

2%
10% Secondary
10% Elementary
1%

2%

2%

Republic of the Philippines

Department ofEducation

National Capital Region

DIVISION OF CITY SCHOOLS

City ofMuntinlupa

SEARCH FOR THE MOST FUNCTIONAL SCHOOL CANTEEN

SYIOJ4.101S

Areas for Evaluation

1. Functionality
2. Reports and Records
3. Food Preparation and Service
4. Physical Facilities
5. Personnel Management

25%
25%

20%
20%
10%
100%
POINTS
lS%

L Fllllcdonality:
1. Menu board available

2%

2. Schedule of HElEPP Classes for practicum purposes

3. Attendance of Qupilslstudent aid

4%

4. Organizational chart/duties of personnel posted

5. Sanitary pennitIHealth Certificate updated and posted
6. No complain received
7. Income generated
8. No notices issued: suspensionsldisallowances

3%
2%
2%
4%
4%
4%

II. Reports and Records (Based on Monthly Reports Submitted)

A. Daily updated Book of Accounts
1. Cash Receipt Book
2. Cash Disbursement Book
3. Sales Journal/Record ofexpenses of food prepared
Including resale
4. Purchase 10umallRecord of Daily Sales
5. Record of Net Profit for the day
6. Record of Daily Food Inspection
7. Food Safety checklist in School Canteens
B. Monthly financial statements posted on bulletin board
C. Statement ofreceipts and disbursement, indicating the share
it received from the school managed, canteen and teachers
cooperative managed canteen posted on bulletin board

lS%

2%
3%
2%
3%
3%
3%
3%
3%
3%

III Food Preparation and Service

d dishes/cooked foods
1. More
2. Fruits in season available
3. Potable water suppJy avaiJable
4. No junk, empty calories and softdrinks
5. Sale of Nutritious foods
6. Reasonably priced for food,items
7. Variety of Food served/sold
8. Compiled recipes for references
9. Standardized recipes used.

20%

3%
3%
2%
2%
2%
2%
2%
2%
2%

Evaluated by: _ _ _ _ _ _ _ __