The Busog, Lusog, Talino Standards on Food Safety and Quality …jollibeefoundation.org/wp-content/uploads/2014/10/The-BLT-FAC... · The Busog, Lusog, Talino Standards on Food Safety

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The Busog, Lusog, Talino Standards on Food Safety and Quality (F) Accountability (A) and

Community Ownership

1. Food Safety and Quality

The conduct of daily feeding impacts most on the desired program results such as weight

and attendance and consequently, in the academic performance of BLT pupils. For BLT, this

means ensuring that food served is nutritious and safe, prepared in ideal conditions and

delivered consistently and efficiently.

The Food Safety and Quality form the major component of the FAC Standards and constitute

a total of thirty one (31) indicators. This component is further divided into the following sub-

categories:

A. Food Production and Process

B. Food Safety

C. Cleanliness and Condition

D. Service

A. Food Production and Process- include the quality of ingredients and raw materials to be

used for cooking along with appropriate cooking tools needed, storage, pre-preparation,

cooking and serving procedures of cooked food.

Code Indicator Key Requirements/Standard Rating Guide

F1 Fresh and good quality

ingredients are used in

daily feeding.

Main ingredients for the BLT Feeding

should have the following quality

characteristics:

• Vegetables- bright and lively color,

appear crispy, free from bruises, decay or

insect bites.

• Root crops-firm and well-shaped, free

from cuts, bruises and decay.

• Poultry- smooth skin and free from

bruises, meat is firm and free from off

odors.

• Beef/pork- Meat is firm and free from off

odors, fat covering the meat is fairly

smooth and uniformly distributed, fresh

beef is bright red in color while fresh pork

is light pink in color.

• Fish- generally clean and bright in

appearance with bright red gills, full clear

eyes, firm flesh and fresh odour. Scales

are tight and glossy.

0- All key requirements were not

observed/ do not conform to

standards; any deviation in

specified critical requirements

1- Few of the key requirements

were observed/conform to

standards.

2- Majority of the key

requirements were

observed/conform to

standards.

3- All key requirements were

observed/conform to

standards.

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• Rice- grains are whole, clean and free

from molds, insects, seeds stones and

other foreign objects.

• The following are considered critical

requirements for F1:

- Not spoiled

- Without sanitation defects such as:

a. flies

b. hard plastic

c. worms

d. wood

e. cockroach

f. insect part

g. ants

h. hair strand

F2 Complete tools and

utensils are used in

cooking.

Basic cooking tools are present in the

cooking area:

• 1 cooking stove (either using liquefied

petroleum gas (LPG) or firewood)

• 2 ladles

• 1 pot for rice

• 1 pot for viand

• 1 knife

• 1 chopping board

• 1 basin

0- There are no basic cooking

tools in the cooking area

1- Few of the basic cooking tools

are present, with more than

two (2) missing tools

2- Majority of the basic cooking

tools are present in the cooking

area, with only two (2) missing

tools

3- All basic cooking tools and/or

other additional tools and

utensils are present in the

cooking area.

F3 Appropriate storage is

used to maintain quality

of food ingredients.

Appropriate storages are used that will

ensure the quality of ingredients.

Food storage may vary depending on the

scheme followed by the school in acquiring

BLT ingredients.

a. For schools that follow daily marketing,

if refrigerator is not available, all dry and

wet ingredients are stored in separate

containers:

• Rice is stored in a dry and covered

container

• Vegetables are placed in a tray/basin

or a separate container container

• Fish and other meat ingredients are

placed in containers separate from

0- Key requirements for food

ingredients storage were not

followed.

1- Only one (1) out of 3 key

requirements for food storage

are conforming

2- Two (2) out of 3 key

requirements for food storage

are conforming

3- Key requirements for food

ingredients storage were

followed

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dry ingredients

b. For schools that follow the procurement

scheme, check the following:

• Rice and other dry produce are

stored in a clean cabinet or covered

container.

• Vegetables are stored in the

refrigerator.

• Fish and other meat products are

stored in freezer and/or

chillers/coolers.

F4 Pre-preparation

procedures of food

ingredients were

followed:

1. Washing of

produce/ingredients

2. Removing/cutting

away of damaged

or spoiled parts

3. Segregation of dry

from wet; cooked

from raw

ingredients.

• Washing of rice, fruits, vegetables, meat

or fish thoroughly with water to remove

dirt and other contaminants before

cutting.

• Removing and/or cutting away the

affected areas/spoiled parts.

• Separating dry from wet; cooked from

raw ingredients

0- None of the pre-preparation

procedures was followed.

1- Only one (1) of the pre-

preparation procedures was

followed.

2- At least two (2) of the pre-

preparation procedures were

followed.

3- All specified pre-preparation

procedures were followed.

F5 Appropriate cooking

procedures are

followed.

Food is cooked adequately through boiling

or other prescribed cooking methods

within the prescribed cooking time.

0- Prescribed cooking procedure

and cooking time were not

followed in cooking rice and

viand.

3- Prescribed cooking procedure

and cooking time were

followed in cooking rice and

viand.

F6 Appropriate standing

time of food is followed

Food is served within a maximum of two (2)

hours of standing time.

0- Food is served more than 2

hours after cooking has finished

3- Food is served within 2 hours

after cooking has finished

F7 Appropriate portioning

of food is followed.

a. Food is appropriately portioned before

serving where:

• Rice is separate from the viand either:

o Separate wares for rice and viand

(rice in plate and viand in a bowl)

o Single ware/plate with or without

0- Viand and rice are not

appropriately portioned and do

not follow prescribed serving

size.

3- Viand and rice are appropriately

portioned and follow

prescribed serving size.

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partition wherein rice and viand are

not mixed.

b. Food served follows prescribed serving

size:

• Serving size for rice: 1 cup

• Serving size for viand:

o Soup-based: 1 bowl with 1-2 meat

pieces

o Sauce-based: 1 scoop/ladle with 1-2

meat pieces

Notes:

• Serving of half cup of rice is acceptable

but should be to no more than 25% of

the total BLT pupils present during

feeding.

• Pupils can take additional serving if

there is extra food.

F8 Food served is balanced;

with rice and one viand.

BLT meal consists of rice and at least one

viand.

Viand can be:

• Any dish prescribed in the BLT Recipe

Book

• Nutritious local dish developed for BLT

0- Either only rice or viand is

served to BLT pupils

3- BLT meals served consist of rice

and at least one viand

Note: Three (3) bonus points can

be given if any additional

nutritious viand, fruit or drink is

served as a result of donations,

savings, or other resources

generated by the school.

F9 Rice served is of good

quality; properly cooked

and without sanitation

defects

Rice served is of good quality based on:

Criteria Critical to

quality

Unacceptable

Defects

Appearance

Properly

cooked

Raw/burnt

Aroma/smell

Neutral Spoiled/burnt

Temperature

Hot Cold

Taste Generally

neutral

taste

Off taste

(spoiled or

burnt taste)



0- None of the key requirements

for rice were observed; any

deviation in specified critical

requirements

1- Any 1-2 out of 4 key

requirements were observed,

without off taste

2- Any 3 out of 4 key requirements

were observed, without off

taste

3- All key requirements for rice

were observed

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- Not spoiled


a. Flies

b. hard plastic

c. worms

d. wood

e. cockroach

f. insect part

g. ants

h. hair strand

F10 Viand served is of good

quality; properly cooked

and without sanitation

defects

Viand(s) served is/are of good quality based

on the following criteria:

Criteria Critical to

quality

Unacceptable

Defects

Appearance

Neatly

assembled

Messy, with

trace of blood

for meat or

fish

Texture

Firm and

tender

meat

Coarse/raw

Taste Appropriat

e flavour,

Flavorful

Weak flavor

Too strong

flavour

Off taste



- Not spoiled


a. Flies

b. hard plastic

c. worms

d. wood

e. cockroach

f. insect part

g. ants

h. hair strand

0- None of the key requirements

for viand were observed; any

deviation in specified critical

requirements

1- Any 1-2 out of 4 of the key

requirements were

observed,without off taste

2- Any 3 out of 4 of the key

requirements were observed,

without off taste

3- All key requirements for viand

were observed

B. Food Safety- ensures safe environment, safe food handler, and safe food preparation that can

all potentially affect safety of food.

Code Indicator Key Requirements Rating Guide

F11 Potable water supply is

available.

Availability of potable water supply either

from:

0- Potable water is not available

3- Potable water is available

regardless of source

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• Water from sources such as faucet, water

pump/artesian well

• Purified/filtered water purchased for

drinking purposes

• Purified/filtered water brought from

home

• Boiled tap water

F12 Food contact surfaces

are not exposed to

sources of

contamination

Ensure non-exposure of food contact

surfaces to possible contaminants by doing

the following:

• Washing and rinsing kitchen surfaces

before and after food preparation.

• Storing cooking utensils far from possible

sources of contamination (dust, piles of

garbage, insects, pests etc.)

• Ensuring use of clean cooking utensils

such as knives, cutting boards and other

cooking equipment prior to cooking.

0- There is at least one (1)

observed deviation from the

key requirements

3- All 3 key requirements were

observed

F13 Cooking area is well-lit

and properly ventilated

Proper lighting and ventilation in the

cooking area:

• Presence of window openings, doors or

vents for air to circulate within the area

and allow a comfortable temperature.

• Either there is enough natural light within

the cooking area or electric lightings are

installed to allow for a bright/clear

cooking area.

0- The cooking area is either not

well-lit or properly ventilated.

3- Proper lighting and ventilation

is observed in the cooking area

F14 Cooking area and

feeding area are pest-

free

No critical sighting of pests such as

cockroaches, rats, flies.

Critical incidents are defined as the

following:

• single sighting for rat

• more than 5 cockroaches in multiple

areas

• more than 10 flies in a single area

0- With critical incidents observed

3- No critical incidents observed

F15 There is available hand

washing facility and

proper hand washing

procedure is done.

Availability of hand washing facility:

• sink or basin

• hand soap

Parents, other volunteers, and pupils do

0- Hand washing facility is not

available and proper hand

washing procedure was not

done.

1- Hand washing facility is

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proper hand washing procedure before

handling food either in:

• Sink with running water:

a. Wetting of hands

b. Applying hand soap and scrubbing

hands

c. Rinsing hands well under clean,

running water.

d. Drying hands using clean towel or

by air drying.

• Two (2) separate basins with water for

wetting and rinsing:

a. Wetting of hands

b. Applying hand soap and scrubbing

hands

c. Rinsing hands well

d. Drying hands using clean towel or

by air drying.

Note: Water should be changed regularly if

running water is not available for hand

washing.

available and appropriate hand

washing procedure was NOT

done.


available and proper hand

washing was done.


available and appropriate hand

washing procedure was done.

F16 Appropriate handling of

food ingredients to

ensure food safety

Proper handling of raw materials to ensure

food safety by doing the following:

• Separating dry and wet ingredients

including cooked ingredients from raw

ingredients.

• Placing ingredients at least six (6) inches

off the floor in separate containers.

• Keeping meat, poultry, fish and their

juices away from other dry food during

preparation.

0- All key requirements for food

ingredients handling were not

followed.

1- Only one (1) out of 3 key

requirements for food handling

were followed

2- Two (2) out of 3 key

requirements for food handling

were followed.

3- All key requirements for food

handling were followed.

F17 Food is properly

covered before

portioning and/or

serving.

Proper cover for rice and viand either in the

cooking pot or in a separate container

before portioning and serving to BLT pupils.

If immediately after cooking, food is

portioned and served, check if at least five-

minute cooling time is allowed.

0- Either rice or viand is not

covered after cooking and

without at least 5-minute

cooling time.

3- Both rice and viand are properly

covered either in the cooking

pot or in a separate container

with least 5 minute cooling

time.

F18 Parents and other

volunteers are in proper

attire and not wearing

Proper cooking attire of parents and other

volunteers

0- None of the parents or

volunteers who handle and/or

cook food follow the proper

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jewelries when handling

and cooking food

• wearing sleeved tops

• wearing hairnets

• wearing aprons

• not wearing jewelries

attire.

1- Majority of parents and other

volunteers DO NOT follow the

proper attire in food handling

and cooking.

2- Majority of parent and other

volunteers follow the proper

attire in food handling and

cooking.

3- All parent and other volunteers

follow the proper attire in food

handling and cooking

F19 Parent volunteer/school

staff with ailment not

allowed to handle food.

Parents and other volunteers with signs

and symptoms of any of the following

ailment shall not be allowed to handle and

cook food:

1. Signs and symptoms of food

borne illness:

- Fever

- Jaundice

- Vomiting

- Nausea

- Abdominal cramps

2. Other ailments such as cough and

colds. No food handler sneezing

and coughing in front of food.

0- There was at least one sick

parent or volunteer observed

cooking and handling food.

3- No sick parents and other

volunteers were observed

cooking and handling food.

C. Cleanliness and condition- cooking and feeding areas and surfaces are in decent state. This also

covers availability and accuracy of a weighing scale. Similarly, cooking and feeding areas are

kept clean to ensure that food is safe to eat.


F20 Ceiling of the cooking

area is clean.

Clean cooking area requirements:

• There is no significant build up of grease,

food scraps, dust spills or any dirt in the

surfaces of ceiling, wall, and floor that

can potentially contaminate the food.

• There should be no animals loitering

within the premises of the cooking area.

Note: Cooking area does not necessarily

have to be concrete and/or cemented.

Makeshift cooking area is acceptable as

0- There is at least one (1) noted

deviation from the key

requirements.


observed.

Note: Rate cleanliness of the

cooking area’s ceiling, wall and

floor individually. Compute the

average score to get the rating of

F20

Walls of the cooking

area are clean.

Floor of the cooking

area is clean.

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long as it adheres to key requirements for

cleanliness

F21 Ceiling of the feeding

area are clean.

Clean feeding area requirements:

• There is no significant build up of grease,

food scraps, dust spills or any dirt in the

surfaces of ceiling, wall, and floor that

can potentially contaminate the food.

• There should be no animals loitering

within the premises of the cooking area.

Note: Feeding area does not necessarily

have to be concrete and/or cemented.

Makeshift feeding area is acceptable as

long as it adheres to key requirements for

cleanliness



requirements.


observed.

Note: Rate cleanliness of the

feeding area’s ceiling, wall and



F21

Walls of the feeding

area are clean.

Floor of the feeding

area is clean.

F22 Chairs and tables in the

feeding area are clean.

Clean chairs and tables:

There is no significant build up of grease,

food scraps, dust spills or dirt in the

surfaces of the chairs.



requirements.


observed.


F23 Ceiling of the cooking

area are in good

condition.

Cooking area in good condition:

• Ceiling, wall, and floor are in good

repair, has no major breaks, open seams,

cracks, pits, and similar imperfections.

• Acceptable conditions are the following:

a. uneven painting

b. below 25% of the ceiling, walls, and

floor were observed to have cracks.



requirements.


observed.

Note: Rate condition of the

feeding area’s ceiling, wall and



F23

Walls of the cooking

area are in good

condition.

Floor of the cooking

area is in good

condition.

F24 Ceiling of the feeding

area is in good

condition.

Feeding area in good condition

• Ceiling, wall, and floor are in good

repair, has no major breaks, open seams,

cracks, pits, and similar imperfections

• Acceptable conditions are the following:

a. uneven painting

b. below 25% of the ceiling, walls, and

floor were observed to have cracks.



requirements.


observed.

Note: Rate condition of the

cooking area’s ceiling, wall and



Walls of the feeding

area are in good

condition.

Floor of the feeding

area is in good

condition.

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F24

F25 Chairs and tables in the

feeding area are in good

condition.

Chairs and tables in good condition:

• Good repair, has no major breaks, open

seams, cracks, pits, and similar

imperfections

• Enough quantity to accommodate 15-40

pupils

• Well-proportioned to the height of the

pupils

• Stable and do not pose danger to pupils

• Uneven painting is acceptable



requirements.


observed.

F26 Weighing scale is

available.

Availability of weighing scale:

a. Bathroom scale (minimum

requirement)

b. Detecto scale

0- Weighing scale is not available

3- Weighing scale is available

F27 Weighing scale is

accurate.

Accuracy of weighing scale 0- Weighing scale is not accurate

3- Weighing scale is accurate

D. Service-providing and maintaining effective and efficient service to the program

beneficiaries from pre-feeding, actual feeding until post-feeding.


F28 Pre-feeding steps are

followed

Adherence to the following pre-feeding

steps, regardless of sequence :

• Attendance of BLT pupils is checked.

• Pupils wash their hands with water and

soap before and after eating.

• Pupils sit in their designated places.

• Pupils pray before the start of the meal.

0- None of the pre-feeding steps

was followed

1- One (1) or two (2) out of four

(4) pre-feeding steps

2- Three (3) out of four (4) pre-

feeding steps were followed

3- All pre-feeding steps were

followed

Note: Rating for F28 shall be

multiplied by 2 in the rating sheet

F29 Steps in serving food are

followed

Adherence to the following steps in serving

food, regardless of sequence:

• Food portion is set.

• Complete utensils for each pupil are laid

out.

• Food is served immediately after pupils

arrive.

• Pupils are observed while eating and are

encouraged to finish their food.

0- None of the steps in serving

food was followed

1- One (1) or two (2) out of four

(4) steps in serving food

was/were followed

2- Three (3) out of four (4) steps

in serving food were followed

3- All steps in serving food were

followed

Note: Rating for F29 should be

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multiplied by 2

F30 Post-feeding steps are

followed

Adherence to the following post-feeding

steps, regardless of sequence:

• Pupils bring their plates and utensils to

the washing area.

• Cooking equipment and feeding utensils

are washed by parents and other

volunteers.

• All cooking equipment and utensils are

kept in proper place after washing.

Storage should be free from insects, dirt,

dust, or other possible contaminants.

• Tables, counters and work surfaces in

the cooking and feeding areas are

cleaned after food preparation or

service.

• Parents and Feeding Coordinator assess

quality and likeability of food and food

service and note down assessment.

0- None of the post-feeding steps

was followed

1- One (1) or two (2) out of five

(5) post-feeding steps

was/were followed

2- Three (3) or four (4) out of five

(5) post-feeding steps were

followed

3- All post-feeding steps were

followed


multiplied by 2

F31 Daily feeding has been

continuous since it

started.

Feeding has been continuous since it

started.

Discontinuity of feeding is acceptable if

reasons are those within the control of

schools:

• Official suspension of classes other than

those stated as official holidays (town

fiesta, foundation day etc)

• Cancellations caused by natural disasters

(typhoon, flooding etc)

Discontinuity of feeding is not acceptable if

reasons are those within the control of

schools:

• Poor parent involvement

• Absence of a Feeding Coordinator

and/or alternate

• No counterpart funds raised

• Other reasons apart from official

suspension of classes

0- Feeding stopped or is delayed

due to reasons within the

control of the school

administration

3- Feeding has been continuous

since it started. Any deviation

from feeding schedule is only

due to reasons beyond the

control of school

administration


multiplied by 2

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2. Accountability and Community Ownership

The Foundation places prime importance on the financial accountability of its Local and Area

Implementing Partners. In the same way, BLT schools are also expected to comply with

standard financial recording and reporting to the Foundation as well as to its stakeholders.

BLT is anchored on the belief that its success lies in community engagement and ownership.

Hence, local collaboration among stakeholders must be promoted.

For BLT at the school level, this means tapping and engaging various stakeholders including

the Parent-Teacher Association (PTA), local government, and community volunteers in

implementing and sustaining the program. Community ownership is also reflected in the

leadership of the School Principal, participation of members of the BLT school team

especially the Feeding Coordinator and and the BLT parents.

The Accountability and Community Ownership components of the FAC Standards are further

grouped according to the following:

A. School Principal Program Leadership

B. Participation of Parents and Feeding Coordinator

C. Program Reporting

D. Financial Accountability

Indicators for each category and the standard guidelines for evaluators in assessing the

adherence of BLT schools in the indicators are detailed in the succeeding section.

A. School Principal Leadership- this pertains to the way the School Principal cascades the BLT

Program’s vision to the organization and influence others to accomplish program objectives.


AC1 Deworming of BLT

pupils is conducted

before the start of the

BLT feeding cycle.

Deworming of BLT pupils was conducted

before the start of the BLT Feeding cycle.

0- BLT pupils did not undergo

deworming before start of the

BLT feeding cycle.

1- BLT pupils underwent

deworming before the start of

the BLT Feeding cycle. School

was not able to present any

supporting

documents/records.



Page 13 of 21



was able to present

supporting

documents/records but

incomplete.




was able to present complete

supporting

documents/records.

AC2

Areas for improvement

of the BLT program are

identified

Areas for improvement of the BLT program

are identified by the School Principal.

0- The Principal and Feeding

Coordinator is/are not able to

identify BLT Program’s areas for

improvement.

3- The Principal and/or Feeding

Coordinator is/are able to

identify BLT Program’s areas for

improvement

AC3 Corrective actions are

identified to address the

areas for improvement

of the BLT Program

Corrective actions to address areas for

improvement of the BLT Program are

identified by the School Principal.


Coordinator is/are not able to

identify corresponding

corrective actions for the

identified areas for

improvement.


Coordinator is/are able to

identify corresponding

corrective actions for the

identified areas for

improvement.

AC4 The School Principal is

able to act as an

ambassador of BLT:

a. Demonstrates

thorough knowledge

of BLT and its

benefits

b. Cites BLT in official

communications,

reports, and other

documents

(information kit,

power point

presentations etc)

Schools Principal as BLT Ambassador:

• Demonstrates thorough knowledge of

BLT and its benefits

• Cites BLT in official communications,

reports, and other related documents:

a. Official communications where BLT

was mentioned (letters, memo of

the school)

b. Reports (School Improvement Plan

etc.)

c. Other documents (information kit,

PowerPoint presentations)

• This indicator will not apply if School

Principal is newly appointed for less

than 3 months during the visit.

NA- School principal is newly

appointed for less than 3

months during the visit

0- School Principal does not

know about the BLT Program

and there is no document

shown that cites BLT as a key

program of the school

1- School Principal has limited

knowledge of BLT and there is

no document shown that cites

BLT as a key program of the

school

2- School principal demonstrated

thorough knowledge of BLT

and its benefits but there are

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no documents shown that cite


school

3- School principal demonstrated

thorough knowledge of BLT

and its benefits and there are

documents where he/she cites


school

AC5 There are plans to

sustain the BLT Program

Plans for sustaining the BLT Program are

identified including possible source of cash

or in-kind resources for BLT in succeeding

years.

0- The school is uncertain on

sustaining the BLT program

based on interview conducted.

There is also no Sustainability

Plan presented.

3- The school indicated plans of

sustaining the BLT Program

either based on the interview

conducted or with the

presence of a Sustainability

Plan/ document

AC6 The school allocates

cash or in-kind

counterpart for BLT

implementation (e.g.

from school canteen

fund, Maintenance and

Other Operating

Expenses or MOOE,

vegetable school

garden, etc.)

School’s provision of BLT counterpart

whether in-kind or cash

Possible cash counterpart (any of the

following):

a. Portion of the canteen funds

b. Funds from MOOE

c. Others (Please specify)

Possible in-kind counterpart (any of the

following):

a. Harvest from the school’s vegetable

garden

b. Firewood/LPG for cooking

c. Cooking utensils

d. Feeding utensils

e. Others (Please specify)

Note: Cash or in-kind donation from the

Feeding Coordinator may be considered as

school counterpart as long as it is given

voluntarily.

0- The school does not provide

any counterpart in the BLT

Program implementation

3- The school allocates cash or in-

kind counterpart for BLT

implementation

Page 15 of 21

B. Parent Involvement- Parent education and involvement is a crucial part of a feeding program.

Doing their assigned tasks signifies the parents’ own commitment to their child’s health and

nutrition. Ultimately, the vision is for parents to be able to transfer their learning on health and

nutrition to their own homes, thereby benefitting the whole family.


AC7 BLT parents and other

volunteers perform

their daily assigned

tasks.

Parents and other volunteers participate in

BLT daily feeding as shown in ANY of the

following:

• Daily and/or weekly schedule of BLT

parents with task assignments

• Parents Attendance/logbook

0- No BLT parent is present to

attend feeding and perform

daily assigned tasks.

1- BLT parents and other

volunteers (regardless of

number) are assigned per day

to assist in the BLT Program.

School was NOT able to show

supporting documents/records

of their participation.

2- BLT parents and other

volunteers (regardless of

number) are assigned per day


School was able to show



3- At least 5 BLT parents and other

volunteers are assigned per day


School was able to show



AC8 BLT parents attend

meetings and seminars

conducted.

Parent participation in meetings and

seminars conducted.

The following are the suggested seminars

and meetings conducted with the BLT

parents:

a. Food Safety and Sanitation (before or

during BLT implementation)

b. Proper Nutrition for School-Aged

Children seminar

c. Monthly Parent Meetings

0- No parents attended any

meeting or seminar conducted.

1- BLT parents attend meetings or

seminars conducted. There are

no supporting documents to

prove this.

2- BLT parents attend meetings or

seminars conducted. There are

some supporting documents to

prove this.

3- BLT parents attend all meetings

and/or seminars conducted.

There are supporting

documents to prove this.

AC9 There is an active BLT

School Team composed

of at least three

members:

Presence of an active BLT School Team:

Each BLT member must have at least once

a week participation in the BLT Feeding

0- The BLT School Team does not

exist to manage the BLT

Program.

1- Only one of the prescribed

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- School Principal

- Feeding Coordinator

- Grade Level

Coordinator

Activity. Involvement includes but is not

limited to:

• overseeing feeding daily

• preparation of BLT reports

• fund raising activities

members of the BLT School

Team works actively in the BLT

Program.

2- Only two of the prescribed

members of the BLT School

Team work actively in the BLT

Program.

3- All members of the BLT School

Team works actively for the BLT

Program

AC10 The Feeding

Coordinator manages

day-to-day operations of

the BLT Feeding

Program

The BLT Feeding Coordinator performs the

following primary tasks in managing the

day-to-day operations of the BLT Program:

• Organizes parent group assignments

• Manages the BLT budget

• Prepares the weekly menu

• Prepares monthly financial report

0- The Feeding Coordinator does

not perform the primary tasks

in managing the day-to-day

operations of the BLT Program.

3- The Feeding Coordinator

performs all primary tasks in

managing the day-to-day

operations of the BLT Program

AC11 The Parents-Teachers

Association (PTA)

provides active support

to the BLT program.

Participation of Parent-Teacher Association

Forms of support by PTA may include:

• cash or in-kind donation, rendering

volunteer work in daily feeding

• Other forms of participation can also be

noted.

0- The PTA is not involved in the

BLT Program in any way.

1- The Parents-Teachers

Association (PTA) has provided

support to the BLT Program at

least once.


Association (PTA) provides

support to the BLT program

more than once.


Association (PTA) provides

active support to the BLT

program on a regular and

continuing basis.

C. Program Reporting- Prescribed documentary and reporting requirements must be followed to

ensure that key elements of the BLT program are monitored and reported properly. For BLT

across several schools, these reports would be a major source of data on program operations and

results which would affect program decisions. Transparency and accuracy of reports, therefore,

must be complied with by BLT school beneficiaries.


AC12 BLT reports and

documents are

BLT reports and documents are complete:

0- No BLT reports were presented

and the school has no BLT

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complete and properly

filed.

a. School Profile ( Form A)

b. Masterlist of Pupils (Form B)

c. Weekly Market Order List (Form D)

d. Monthly Attendance Chart (Form E)

e. BMI Monitoring Chart (Form F)

f. BLT Corner

BLT reports and documents are properly

filed:

a. Properly sorted

b. With labels

Notes:

• For schools managed by LGU LIPs,

Weekly Market Order List (Form D) and

Monthly Attendance Chart (Form E) may

not be a prescribed form.

• Midyear BMI Monitoring (Form F) Chart

shall be available by last week of

October and Yearend BMI Monitoring

Chart by first week of March of the

current school year.

corner.

1- Only 1-3 BLT reports were

presented. The school also has

a BLT corner.

2- Four (4) out of 5 BLT reports

were presented. There is a BLT

corner.

3- All five (5) BLT reports were

presented. The school also has

a BLT corner.

AC13 BLT reports and

documents are accurate

and regularly updated

BLT reports and documents consist of the

following:

a. School Profile ( Form A)

b. Masterlist of Pupils (Form B)

c. Weekly Market Order List (Form D)

d. Monthly Attendance Chart (Form E)

e. BMI Monitoring Chart (Form F)

f. BLT Corner

Reports and documents are accurate and

regularly updated:

a. Accurate

• No missing information and signed by

the Feeding Coordinator and Principal.

• Correct computations of BMI for Form B:

Masterlist of BLT Pupils, Form D:

Monthly Market Order List , Form E:

Monthly BLT Attendance Chart and Form

F: BMI Monitoring Chart

b. Updated- BLT reports presented should

0- All BLT reports and the BLT

Corner are inaccurate and with

data/information that are not

updated.

1- Only 1-3 BLT reports are

accurate and reflect the latest

data. The BLT corner does not

reflect the latest data.

2- Four (4) out of 5 BLT reports

and the BLT corner are accurate

and reflect the latest data.

3- All five (5 )BLT reports and the

BLT Corner are accurate and

reflect the latest data.

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reflect:

• Baseline BMI record for Form B:

Masterlist of BLT Pupils

• Daily records for Form D: Monthly

Market Order List is updated as of date

of visit and reflects actual expenses

incurred for the day. Market Order Lists

shall also be signed and attested by the

person who did the marketing.

• Daily records for F: Monthly BLT

Attendance Chart record is at least from

the previous day by the time of visit.

• Midyear or Yearend Weight and Height

data for Form F: BMI Monitoring Chart

• BLT corner is updated. The feeding days

corresponds to at least within the week

of visit.

Notes:

• For schools managed by LGU LIPs,

Weekly Market Order List (Form D) and

Monthly Attendance Chart (Form E) may

not be a prescribed form.

• Midyear BMI Monitoring (Form F) Chart

shall be available by last week of

October and Yearend BMI Monitoring

Chart by first week of March of the

current school year.

AC14 Midyear and Yearend

meetings with

stakeholders are held

and are completely

documented.

Midyear and/or meetings with BLT

stakeholders are conducted and

documented. Supporting

documents/reports include:

a. attendance sheets

b. agenda

c. minutes of meeting pictures

0- There are no Midyear or

Yearend Meetings held with

stakeholders.

1- Midyear and Yearend

meetings with stakeholders

are held but are not

documented.

2- Midyear and Yearend

meetings with stakeholders

are held and with a few

documentation.

3- Midyear and Yearend meetings

with stakeholders are held and

are completely documented.

E. Financial Accountability- refers to the proper and timely use of prescribed financial reporting

requirements that provide for check-and-balance in the BLT Program. It is important that these

reports are up to date and accurate.

Page 19 of 21


AC15 Menu plan is prepared

at least one (1) week

before feeding to

ensure effective budget

management.

Weekly menu available.

At least one (1) weekly menu plan (per

month) from previous months are also

available.

0- There is no weekly menu plan

being followed for the BLT

Program

3- There is a weekly menu plan

being followed for the BLT

Program

Note: Three (3) bonus point can

be given if original recipes

(unique from those identified in

the BLT Recipe Book) are

developed by the BLT Parents

and Feeding Coordinator

AC16 Food served is within

budget

BLT meals are within prescribed budget.

Notes:

• Daily expenses exceeding budget is

acceptable in the following instances:

a. Total allotted weekly budget is

maintained even if daily expense

exceeds (i.e. P2,400 weekly budget

for 40 pupils at P12)

b. Additional funds spent are from

funds raised or from the school

counterpart.

• AC16 Not Applicable (NA) for schools

exclusively following procurement

scheme as required by LGU LIP

• AC16 shall apply to schools managed by

LGU LIPs that follow procurement and at

the same time provides budget for daily

marketing (ex. LGU procures rice but

provides budget for daily ingredients)

NA- School exclusively following

procurement scheme as

required by LGU LIP.

0- BLT expenses exceeded weekly

budget. BLT funds are spent for

the excess expenses.

3- BLT expenses within weekly

budget while still maintaining

good quality and enough

quantity of food.

Note: Three (3) bonus points can

be given if savings are incurred

because local counterpart (in-kind

or cash) was raised.

AC17 Expenses are supported

by acknowledgment

receipts

Market Order list have any of the following

supporting documents:

a. acknowledgement receipts

b. official receipts

c. invoice

d. any document to support expense

• In the absence of Official Receipts,

handwritten and signed receipts from the

local market are acceptable.

• AC17 is Not Applicable (NA) for schools




0- All Weekly Market Order List

(Form D) requested have no

supporting acknowledgement

receipts

1- Less than 50% of the requested

Market Order List (Form D)

have supporting

acknowledgement receipts

2- More than 50% of the

requested Market Order List

Page 20 of 21


exclusively following procurement

scheme as required by LGU LIP






(Form D) have supporting


3- ALL Weekly Market Order List

(Form D) have complete


AC18 There is a clear tally of

weekly expenses versus

budget

Tally of expenses and weekly budget are

clear.

The amount reflected in the market order

list should tally with the receipts presented.

Notes:

• In the absence of Official Receipts,

handwritten and signed receipts from the

local market are acceptable.

• AC18 is Not Applicable (NA) for schools

following a procurement scheme as

required by LGU LIP









0- There were no Weekly Market

Order List with supporting

documents presented.

1- Less than 50% of the requested

Market Order List tally with its

supporting documents

2- More than 50% of the

requested Market Order List

tally with its supporting

documents

3- ALL requested Weekly Market

Order List tally with its

supporting documents

AC19 The school was able to

raise funds and other in-

kind donations through

external donors (ex.

barangay, private

donors etc)

Funds and other forms of donations were

raised from any external sources:

a. barangay

b. private donors

c. Others (please specify)

0- The school was unable to raise

funds sourced from external

donors

1- The school was able to raise

funds for BLT through external

donations in at least one

instance

2- The school was able to raise

funds for BLT through external

donations for more than once

but not on a regular basis.

3- The school raises funds

through external donations on

a regular basis

AC20 The school makes

accurate recording and

disclosures of funds

raising activities by

Funds raised were recorded and reported

to stakeholders.

0- There were no records/reports

of fund raising activities

conducted.

1- Less than 50% of fund raising

Page 21 of 21


reporting to

stakeholders and

reflecting in the BLT

Financial reports.

• Documents in any form that record said

fund raising activities (Activity Report,

Letters, Pictures) and which lists amount

of funds raised)

• Proof that reporting to stakeholders was

conducted

a. attendance sheets

b. agenda

c. minutes of meeting

d. pictures

e. others

activities were recorded in

reports/documents. These

were not reported to

stakeholders.

2- All fund raising activities

conducted are completely

recorded in official reports

and/or documents and are

accurately reflected in the BLT

Financial Reports. These are

not reported to stakeholders.

3- All fund raising activities

conducted are completely

recorded in official reports

and/or documents, accurately

disclosed in the BLT Financial

Reports and are reported to

stakeholders.