the busog, lusog, talino standards on food safety and quality...
TRANSCRIPT
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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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Code Indicator Key Requirements/Standard Rating Guide
• 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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Code Indicator Key Requirements/Standard Rating Guide
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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Code Indicator Key Requirements/Standard Rating Guide
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)
• The following are considered critical
requirements for F9:
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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Code Indicator Key Requirements/Standard Rating Guide
- 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
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
• The following are considered critical
requirements for F10:
- 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
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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Code Indicator Key Requirements Rating Guide
• 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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Code Indicator Key Requirements Rating Guide
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.
2- Hand washing facility is
available and proper hand
washing was done.
3- Hand washing facility is
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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Code Indicator Key Requirements Rating Guide
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.
Code Indicator Key Requirements Rating Guide
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.
3- All key requirements were
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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Code Indicator Key Requirements Rating Guide
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
0- There is at least one (1) noted
deviation from the key
requirements.
3- All key requirements were
observed.
Note: Rate cleanliness of the
feeding area’s ceiling, wall and
floor individually. Compute the
average score to get the rating of
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.
0- There is at least one (1) noted
deviation from the key
requirements.
3- All key requirements were
observed.
Code Indicator Key Requirements Rating Guide
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.
0- There is at least one (1) noted
deviation from the key
requirements.
3- All key requirements were
observed.
Note: Rate condition of the
feeding area’s ceiling, wall and
floor individually. Compute the
average score to get the rating of
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.
0- There is at least one (1) noted
deviation from the key
requirements.
3- All key requirements were
observed.
Note: Rate condition of the
cooking area’s ceiling, wall and
floor individually. Compute the
average score to get the rating of
Walls of the feeding
area are in good
condition.
Floor of the feeding
area is in good
condition.
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Code Indicator Key Requirements Rating Guide
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
0- There is at least one (1) noted
deviation from the key
requirements.
3- All key requirements were
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.
Code Indicator Key Requirements Rating Guide
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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Code Indicator Key Requirements Rating Guide
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
Note: Rating for F30 should be
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
Note: Rating for F31 should be
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.
Code Indicator Key Requirements Rating Guide
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.
2- BLT pupils underwent
deworming before the start of
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Code Indicator Key Requirements Rating Guide
the BLT Feeding cycle. School
was able to present
supporting
documents/records but
incomplete.
3- BLT pupils underwent
deworming before the start of
the BLT Feeding cycle. School
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.
0- The Principal and Feeding
Coordinator is/are not able to
identify corresponding
corrective actions for the
identified areas for
improvement.
3- The Principal and Feeding
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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Code Indicator Key Requirements Rating Guide
no documents shown that cite
BLT as a key program of the
school
3- School principal demonstrated
thorough knowledge of BLT
and its benefits and there are
documents where he/she cites
BLT as a key program of the
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
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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.
Code Indicator Key Requirements Rating Guide
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
to assist in the BLT Program.
School was able to show
supporting documents/records
of their participation.
3- At least 5 BLT parents and other
volunteers are assigned per day
to assist in the BLT Program.
School was able to show
supporting documents/records
of their participation.
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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Code Indicator Key Requirements Rating Guide
- 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.
2- The Parents-Teachers
Association (PTA) provides
support to the BLT program
more than once.
3- The Parents-Teachers
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.
Code Indicator Key Requirements Rating Guide
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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Code Indicator Key Requirements Rating Guide
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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Code Indicator Key Requirements Rating Guide
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.
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Code Indicator Key Requirements Rating Guide
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
NA- School exclusively following
procurement scheme as
required by LGU LIP.
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
Code Indicator Key Requirements Rating Guide
exclusively following procurement
scheme as required by LGU LIP
• AC17 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)
(Form D) have supporting
acknowledgement receipts
3- ALL Weekly Market Order List
(Form D) have complete
acknowledgement receipts
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
• AC18 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- 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
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Code Indicator Key Requirements Rating Guide
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.