Surveypoint

Q01

Code of the Interviewer

Q02

Name of the Interviewer

Q03

Start Time

Q04

End Time

A01

Code of the school (Government)

A02

School EMIS Code

A03

Name of the school

A04

Name of the Gaunpalika/ Municipality

A05

Ward Number

A06

Name of village

A07

Code of the Gaunpalika/ Municipality

A08

Name of the Muncipality

A09

Code of the District

A10

Name of the District

A11

Type of school

Project

Comparison

A12

Type of Implementation?

WASH + SMP

WASH +SMP+EGR

A13

UID of the Cook

A14

Contact Number

B01

Name of the cook

B02

Sex of the cook

Male

Female

Transgender

Prefer not to answer

B03

Age of the cook

B04

What is your caste?

Brahmin, Chhettri, Thakuri, Sanyasi Caste

Dalit

Newar

Ethnic group (other than Newar)

Madhesi

Muslim

Don’t want to specify

Others (Specify)

B05

How long have you been working as a cook in this school? (if more than 2 years please specify)

6 months to 1 year

1 year to 2 years

more than 2 years (please specify)

C01

Does your school have a dedicated kitchen?

Yes

No

C02

If no separate kitchen, where do you prepare food?

Inside school premise (open air)

Inside school premise (roofed shed)

Outside school premise (open air)

Outside school premise (roofed shed)

At village

At own home

Others (specify)

C03

Is the kitchen lockable?

Yes

No

C04

Is the kitchen properly ventilated and hygienic? Look for windows, ventilation, chimney

Yes

No

C05

Is there any evidence of water spillage or leakage from roof in the kitchen?

Yes

No

C06

Is there any evidence of presence of insects over the last month in the kitchen?

Yes

No

C07

Do you use improved cooking stoves?

Yes

No

C08

If no, what do you use?

C09

Do you have adequate cooking utensils?

Yes

No

C10

What is the main source of drinking water?

Piped water into dwelling, plot, or yard

Public tap/standpipe

Tube well/borehole

Protected dug well

Protected spring

Rainwater collection

Unprotected spring

Cart with small tank/drum

Tanker truck

Surface water (river, dam, lake, pond, stream, canal, or irrigation channel)

Bottled water

Children carry water from home

Others (specify)

C11

What is the main source of water for cooking?

Piped water into dwelling, plot, or yard

Public tap/standpipe

Tube well/borehole

Protected dug well

Protected spring

Rainwater collection

Unprotected spring

Cart with small tank/drum

Tanker truck

Surface water (river, dam, lake, pond, stream, canal, or irrigation channel)

Bottled water

Children carry water from home

Others (specify)

C12

Are the cooks clean and well-groomed?

Yes

No

C13

Do you have a uniform or apron for use in the kitchen? (SQ)

Yes

No

C14

Do you use cooking gloves in the kitchen?

Yes

No

C15

How often to do you clean the kitchen ?

Before food preparation

Often during the day and after use

After food preparation

At the end of the week

Others (specify)

C16

Have you ever fallen short of food materials?

Yes

No

C17

What do you fall short of the most?

Rice/Lentils

Oil

Salt

Vegetables

Others (Specify)

C18

Why do you fall short of food materials?

Inadequate supply

Lack of funds

Erratic supply

Others (specify)

D01

What is the most important thing to check in food before cooking?

Expiry date

Packaging

Color of the food

Presence of pests

Source of food

Color of the package

Others (specify)

D02

How do you ensure that food is safe and clean before cooking? (SQ)

Rinse it in water and cook

Remove unwanted food matters then cook

Use clean containers to collect it from the store

remove foreign matters and then wash it with clean water thoroughly before cooking

Others (specify )

D03

How do you store cooked food prior to serving the pupils? (SQ)

Store cooked food in covered cooking pots in a clean, safe place before serving the pupils

Store cooked food in open containers

Store cooked food outside the kitchen without covers

D04

Are there measures in place to prevent food from contamination from pests and rodents? (SQ) Name them

D05

What are the occasions you have to wash your hand while cooking?

Before handling food and often during food preparation

After using the latrine

After finishing food preparation

Never

Others (specify )

D06

How should you wash your hands?

Only with Water

Water with Soap

Water with Mud

Water with Ash

Others (Specify)

D07

How often do you wash your cooking utensils (cooking pots, lids, scoops, knives, plates etc.) with clean water and soap?

After use

Prior to using them

Prior to, after using them and drying them in a rack before storage

D08

Do students wash their hands before the meal?

Yes

No

D09

How do you get the number of students present on the day?

doing a manual headcount of students during school

checking the attendance register for the day

confirming with the Head teacher or the teacher in charge

Do not count

others (please specify)

D10

How do you measure the quantity of various food items (rice, lentil, oil, spices) on the basis of student and staff head count?

using pre-defined units of measurements.

use roughly estimated measurements.

Others (specify)

D11

What do you check for, in the food item, to determine if it is fit for cooking or not?

Expiry date

Packaging

Color of the food

Presence of pests

Color of the package

Do not check

Others (specify )

D12

How often do you clean the food items before cooking?

Always

Clean depending on the food item

Occasionally

Do not clean

D13

Do you check the food after cooking?

Yes

No

D14

How do you check the food after cooking?

Taste the food

Look for the presence of foreign particles.

Smell the food

Touching the food

Others (please specify)

D15

On what basis do you serve the cooked food to the students?

Equal distribution of food for all students.

Different quantities according to grade/age of the students.

Different quantities according to Gender of the students.

Different quantities according to the need of the students.

Based on experience (please specify)

Others (specify)

D16

Do you ensure prevention of nutrient loss of fortified food?

Yes

No

D17

How do you ensure the nutrient loss of fortified food?

D18

Is there any wastage of food in your school?

Yes

No

E01

Did you receive any training on safe food preparation and storage practices in the last 12 months?

Yes

No

E02

If yes, how many times have you received training in last one year?

E03

What all topics were discussed during the training?

Commodity management

Record keeping

Storage type and utilization

Health and hygiene

Food preparation and items required

Checking food items before cooking

Measuring food before cooking

ensuring personal health and hygiene

Ensuring cleanliness of food commodities before cooking.

Checking of cooked food

Prevention of nutrient loss

Storage equipment

Others (specify))

E04

Who provided the training?

Non-government organization officials

Government officials

WFP officials

Others (specify)

E05

Where was the training held?

At school

At district headquarter

Muncipality

Others (specify)

E06

During the period between January 2021 and December 2021, in which all months did you attend training?

44197

44228

44256

44287

44317

44348

44378

44409

44440

44470

44501

44531

E07

Do you get your salary on time every month?

Yes

No

E08

During the period between January 2021 and December 2021, in which all months did you receive your salary?

44197

44228

44256

44287

44317

44348

44378

44409

44440

44470

44501

44531

E09

Who pays for your salary?

School Management Committee

School Administration

Government/ Muncipality

Community members

Others (Specify)

E10

Are you still receiving salary since the closure of schools due to COVID-19?

Yes

No

E11

How has the COVID-19 pandemic affected your income source?

E12

Cook Template -Form Fill

Code of the Interviewer

Name of the Interviewer

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End Time var statement=document.write(localStorage.getItem('total'));

Code of the school (Government)

School EMIS Code

Name of the school

Name of the Gaunpalika/ Municipality

Ward Number

Name of village

Code of the Gaunpalika/ Municipality

Name of the Muncipality

Code of the District

Name of the District

Type of school

Type of Implementation?

UID of the Cook

Contact Number

Name of the cook

Sex of the cook

Age of the cook

What is your caste?

How long have you been working as a cook in this school? (if more than 2 years please specify)

Does your school have a dedicated kitchen?

If no separate kitchen, where do you prepare food?

Is the kitchen lockable?

Is the kitchen properly ventilated and hygienic? Look for windows, ventilation, chimney

Is there any evidence of water spillage or leakage from roof in the kitchen?

Is there any evidence of presence of insects over the last month in the kitchen?

Do you use improved cooking stoves?

If no, what do you use?

Do you have adequate cooking utensils?

What is the main source of drinking water?

What is the main source of water for cooking?

Are the cooks clean and well-groomed?

Do you have a uniform or apron for use in the kitchen? (SQ)

Do you use cooking gloves in the kitchen?

How often to do you clean the kitchen ?

Have you ever fallen short of food materials?

What do you fall short of the most?

Why do you fall short of food materials?

What is the most important thing to check in food before cooking?

How do you ensure that food is safe and clean before cooking? (SQ)

How do you store cooked food prior to serving the pupils? (SQ)

Are there measures in place to prevent food from contamination from pests and rodents? (SQ) Name them

What are the occasions you have to wash your hand while cooking?

How should you wash your hands?

How often do you wash your cooking utensils (cooking pots, lids, scoops, knives, plates etc.) with clean water and soap?

Do students wash their hands before the meal?

How do you get the number of students present on the day?

How do you measure the quantity of various food items (rice, lentil, oil, spices) on the basis of student and staff head count?

What do you check for, in the food item, to determine if it is fit for cooking or not?

How often do you clean the food items before cooking?

Do you check the food after cooking?

How do you check the food after cooking?

On what basis do you serve the cooked food to the students?

Do you ensure prevention of nutrient loss of fortified food?

How do you ensure the nutrient loss of fortified food?

Is there any wastage of food in your school?

Did you receive any training on safe food preparation and storage practices in the last 12 months?

If yes, how many times have you received training in last one year?

What all topics were discussed during the training?

Who provided the training?

Where was the training held?

During the period between January 2021 and December 2021, in which all months did you attend training?

Do you get your salary on time every month?

During the period between January 2021 and December 2021, in which all months did you receive your salary?

Who pays for your salary?

Are you still receiving salary since the closure of schools due to COVID-19?

How has the COVID-19 pandemic affected your income source?

How has the COVID pandemic impacted your motivation to return to school and work?

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